Pork BBQ & Ribs
🪵 Applewood
Kansas City Molasses Sweet 3-2-1 Smoked Baby Back Pork Ribs
Master this juicy and tender kansas city molasses sweet 3-2-1 smoked baby back pork ribs with mouthwatering...
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Verified D2B Pitmaster
Chef Marcus Miller
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.
🏅 Culinary Arts Degree - Southern Smokehouse Focus
🏅 15+ Years Commercial Kitchen & Pit Experience
🏅 Gear & Smoker Engineering Analyst
Core Specialties: Reverse-Seared Tomahawks & Steaks, Cast-Iron BBQ Sides & Desserts, Maillard Reaction Science, Pellet & Kamado Equipment Reviews
Guides & Recipes Tested by Chef Marcus Miller
161 Published Works
Pork BBQ & Ribs
🪵 Applewood
Sauces, Rubs & Marinades
🪵 Hickory
Smoked Infused Memphis Style Savory Dry Rib Rub
Elevate your barbecue game with this smoked infused memphis style savory dry rib rub, crafted with balanced...
Seafood on the Grill
🪵 Charcoal
Mediterranean Herb Infused Grilled Swordfish Steaks with Lemon-Caper Butter
Delightful, smoky, and tender: master mediterranean herb infused grilled swordfish steaks with lemon-caper ...
Grilling Guides & Techniques
🪵 All Woods
The Complete Guide to The Definitive Guide to 2-Zone Indirect Grilling
Learn how to control charcoal and gas grills with direct sear and indirect baking zones for flawless meat d...
Grilling Guides & Techniques
🪵 N/A
A Pitmaster's Breakdown of How to Calibrate and Place Digital Meat Thermometers
Calibrating probes in ice water and boiling water, plus optimal placement inside muscle centers.
Pork BBQ & Ribs
🪵 Applewood
Eastern North Carolina Cider Vinegar 3-2-1 Smoked Baby Back Pork Ribs
Master this juicy and tender eastern north carolina cider vinegar 3-2-1 smoked baby back pork ribs with mou...
Grilling Guides & Techniques
🪵 Lump Charcoal
A Pitmaster's Breakdown of Cold Weather and Wind Smoking: Managing Winter BBQ
Insulating blankets, wind breaks, and draft compensation when smoking meat in freezing rain or snow.
Grilling Guides & Techniques
🪵 Post Oak
Essential Tips for The Science of the BBQ Stall and How to Beat It
Understand evaporative cooling when meat hits 150°F-170°F and discover when to wrap or hold.
Grilling Guides & Techniques
🪵 N/A
Advanced Secrets of Aerodynamic Brisket Trimming: Step-by-Step Masterclass
How to carve away hard deckle fat, square rounded corners, and shape brisket for smooth smoke flow.
Grilling Guides & Techniques
🪵 N/A
Essential Tips for How to Calibrate and Place Digital Meat Thermometers
Calibrating probes in ice water and boiling water, plus optimal placement inside muscle centers.
Smokers & Gear Reviews
🪵 All Hardwoods
Pitmaster Verdict: The Complete Wood Flavor Pairing Chart for BBQ
Which wood to choose: Oak, Hickory, Mesquite, Apple, Cherry, and Pecan matched with every protein.
Beef BBQ & Smoked Meats
🪵 Post Oak
Hot & Fast Competition (275°F) Smoked Beef Cheeks for Authentic Mexican Barbacoa
Learn how to cook this legendary hot & fast competition (275°f) smoked beef cheeks for authentic mexican ba...