Pork BBQ & Ribs
🪵 Cherry
Kansas City Molasses Sweet Crispy Skin Crackling Smoked Pork Belly
Master this juicy and tender kansas city molasses sweet crispy skin crackling smoked pork belly with mouthw...
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Verified D2B Pitmaster
Sarah Jenkins
Championship BBQ Competitor & Smokehouse Specialist
Sarah Jenkins is a veteran pitmaster and competitive cook based in Memphis, Tennessee. With multiple ribbon finishes in ribs, poultry, and seafood, Sarah focuses on wood-pairing science, crispy skin techniques, and balancing regional sauces and rubs in the D2B Grill test kitchen.
🏅 MBN (Memphis Barbecue Network) Competitor
🏅 Ribbon Winner - Memphis in May
🏅 Wood Smoke Chemistry Specialist
Core Specialties: Baby Back & St. Louis Ribs, Crispy Smoked Chicken Wings, Cedar Plank Seafood, Mop Sauces & Dry Rubs
Guides & Recipes Tested by Sarah Jenkins
162 Published Works
Pork BBQ & Ribs
🪵 Cherry
Seafood on the Grill
🪵 Oak Charcoal
Mediterranean Herb Infused Grilled Oysters Rockefeller on the Half Shell
Delightful, smoky, and tender: master mediterranean herb infused grilled oysters rockefeller on the half sh...
Sides & Desserts
🪵 Applewood
Championship Pit Pitmaster Smoked Macaroni and Four Cheese with Bacon
Elbow macaroni tossed in smoked gouda, sharp cheddar, fontina, and bacon, smoked in cast iron.
Pork BBQ & Ribs
🪵 Cherry
Carolina Gold Mustard Style Crispy Skin Crackling Smoked Pork Belly
Master this juicy and tender carolina gold mustard style crispy skin crackling smoked pork belly with mouth...
Seafood on the Grill
🪵 Charcoal Hardwood
Citrus Chili Glazed Charcoal Seared Ahi Tuna Steaks
Delightful, smoky, and tender: master citrus chili glazed charcoal seared ahi tuna steaks with fresh aromat...
Poultry & Chicken
🪵 Cherrywood
Chimichurri Drizzled Smoked Duck Breast with Tart Cherry Glaze
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step chimichurri drizzled smoked du...
Poultry & Chicken
🪵 Post Oak
Brown Sugar Bourbon Glazed Texas Pitmaster Butter-Basted Turkey Breast
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step brown sugar bourbon glazed tex...
Grilling Guides & Techniques
🪵 All Hardwoods
Mastering Water Pan Science: Moisture, Thermal Mass, and Bark Dynamics
Does adding water to your smoker really make meat juicy? We look at temperature buffering and smoke adherence.
Beef BBQ & Smoked Meats
🪵 Red Oak
Ultra Low & Slow (225°F) Smoked Santa Maria Style Tri-Tip Roast
Learn how to cook this legendary ultra low & slow (225°f) smoked santa maria style tri-tip roast with authe...
Sauces, Rubs & Marinades
🪵 Red Oak
Homestyle Santa Maria Valley Tri-Tip Garlic Seasoning
Elevate your barbecue game with this homestyle santa maria valley tri-tip garlic seasoning, crafted with ba...
Pork BBQ & Ribs
🪵 Hickory & Apple
Kansas City Molasses Sweet Competition Pulled Pork Boston Butt
Master this juicy and tender kansas city molasses sweet competition pulled pork boston butt with mouthwater...
Grilling Guides & Techniques
🪵 Lump Charcoal
Mastering Cold Weather and Wind Smoking: Managing Winter BBQ
Insulating blankets, wind breaks, and draft compensation when smoking meat in freezing rain or snow.