Pitmaster 101

What’s a Smoke Ring?

Via What causes a "smoke ring" to form around smoked meats? If you're not familiar, a smoke ring is a region of pink colored meat usually seen in the outermost 8-10 millimeters of smoked meats. You can see the pink zones on the pork rib..
Read more →

Bark For Your Bite

From our friends at Admit it, your favorite part of pulled pork is the bark, the deep dark, rich, sweet, chewy, crusty, jerky-like rind suffused with incredible complex flavor. Admit it, when you're pulling the pork apart, and nobody is watching,..
Read more →

Mythbusting Steaks on the Grill

A very smart list about common steak cooking myths. From Serious Eats: Myth #4: "Only flip your steak once!" The Theory: EVERYBODY says this one, and they say it not just for steaks, but for burgers, lamb chops, pork chops, chicken breasts, you name it. And..
Read more →

Top Ten Reasons You Should Be Grilling Over Wood

1. Taste. Unless you count starter fluid as a “flavor,” charcoal has one flavor and gas has none. Wood fire (and the subsequent smoke) has a flavor that can’t be beaten. At Memphis Grills, we have eight different varieties of 100% hardwood pellets—each..
Read more →

Award-Winning Ribs Every Time on the Memphis Wood Fire Grill!

Chef Ryan cooks up his version of exceptional low 'n' slow-smoked ribs. The Memphis was used to barbecue the ribs that won 1st Place in the 2012 American Royal!
Read more →