If you have followed our month of barbecue, then you should be an expert at the whole indirect-cooking-on-the-barbecue scene.
Brisket is your final challenge!
Slow-smoked over briquettes, the meaty and smoky flavor of this Brisket isn’t one you can pass up, especially paired with a Kansas City Barbecue Sauce.
To get the full recipe for Slow-Cooked Brisket with Kansas City Barbecue Sauce, click here.
This recipe is courtesy of the chefs at Rattan Direct.
Chef Rick Bayless conducts a demonstration at a previous NRA show. For years The Food Channel has covered the National (…)
Kombucha, a fermented tea, known for its health benefits, is coming on stronger than ever. Our behavior science partner, (…)
Joplin, Missouri is known for a few things, including a few notable restaurants. Historically, it is probably best known as the place (…)
While everyone agrees that knife skills are essential for chefs at any level, there’s no consensus on what the two-word phrase (…)
There are three general rules of thumb when matching food with beer or wine. First, the kind of beer or wine you like can help you choose (…)
Cake inspired by art is having a moment. True, it’s never been hard to find ambitious pastry projects on TikTok or Instagram, but these (…)
For National Margarita Day, Holden Ching, the U.S. Brand Ambassador for Tequila Herradura, gives us the essentials on this popular (…)
