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.
Sauces, Rubs & Marinades
🪵 Oak
Elevate your barbecue game with this competition-grade eastern north carolina cider vinegar mop sauce, craf...
Pork BBQ & Ribs
🪵 Hickory & Apple
Master this juicy and tender carolina gold mustard style competition pulled pork boston butt with mouthwate...
Seafood on the Grill
🪵 Alderwood
Delightful, smoky, and tender: master maple dijon glazed whole smoked rainbow trout with fresh herbs with f...
Seafood on the Grill
🪵 Alderwood
Delightful, smoky, and tender: master citrus chili glazed whole smoked rainbow trout with fresh herbs with ...
Pork BBQ & Ribs
🪵 Pecan & Apple
Master this juicy and tender peach & bourbon sticky glazed pork belly burnt ends (bbq meat candy) with mout...
Smokers & Gear Reviews
🪵 N/A
Comparing curved flexible boning knives and 12-inch Granton edge slicers for clean meat cuts.
Poultry & Chicken
🪵 Cherrywood
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step brown sugar bourbon glazed smo...
Grilling Guides & Techniques
🪵 N/A
Strip rust, coat with polymerization fats (flaxseed, tallow), and maintain non-stick grates for decades.
Grilling Guides & Techniques
🪵 All Hardwoods
Does adding water to your smoker really make meat juicy? We look at temperature buffering and smoke adherence.
Smokers & Gear Reviews
🪵 Lump Charcoal
Comparing air hinges, gasket materials, multi-tier cooking racks, and ceramic heat retention.
Smokers & Gear Reviews
🪵 Pellets vs Hardwood Splits
Head-to-head analysis of true stick-burning flavor versus automated pellet convenience.
Beef BBQ & Smoked Meats
🪵 Post Oak
Learn how to cook this legendary bourbon & peppercorn glazed texas smoked whole packer brisket with authent...