Executive Culinary Chef & Wood-Fired Specialist
Chef Marcus Miller brings fine-dining precision and culinary food science to traditional low-and-slow barbecue. Trained in Southern smokehouse traditions, Marcus specializes in thermal convection, prime cuts, artisanal rubs, and rigorous testing of next-generation pellet and kamado grills.
Grilling Guides & Techniques
🪵 N/A
Why resting large barbecued meats in warm coolers for 2 to 6 hours tenderizes collagen and locks in juices.
Beef BBQ & Smoked Meats
🪵 Applewood
Learn how to cook this legendary hot & fast competition (275°f) smoked beef tenderloin chateaubriand with a...
Grilling Guides & Techniques
🪵 Oak & Hickory
Detailed comparison of heat conduction, moisture retention, and aerodynamic bark preservation.
Beef BBQ & Smoked Meats
🪵 Mesquite
Learn how to cook this legendary coffee & chili rubbed charcoal grilled carne asada skirt steak with authen...
Poultry & Chicken
🪵 Pecan
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step brown sugar bourbon glazed gri...
Sauces, Rubs & Marinades
🪵 Peachwood
Elevate your barbecue game with this homestyle sticky bourbon peach bbq glaze, crafted with balanced sweet,...
Grilling Guides & Techniques
🪵 N/A
How to carve away hard deckle fat, square rounded corners, and shape brisket for smooth smoke flow.
Sides & Desserts
🪵 Cherry
Tender asparagus spears bundled in bacon, seasoned with garlic rub, smoked till crisp.
Smokers & Gear Reviews
🪵 N/A
Comparing curved flexible boning knives and 12-inch Granton edge slicers for clean meat cuts.
Poultry & Chicken
🪵 Cherry & Hickory
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step brown sugar bourbon glazed sti...
Grilling Guides & Techniques
🪵 Oak & Hickory
Detailed comparison of heat conduction, moisture retention, and aerodynamic bark preservation.
Pork BBQ & Ribs
🪵 Hickory
Master this juicy and tender carolina gold mustard style smoked pork shank confit with mouthwatering bark, ...