You need to be prepared to grill a chicken breast if you want it to be moist, flavorful, and cooked properly. Easier said ...

Chef Wallace says a barbecue mop is a worthy investment for aspiring or even hobby pitmasters out there. For those who have never seen one, a barbecue mop isn't far off from what you're imagining ...

Pitmasters like Ramsey, who began as a chef in an upscale restaurant, cooked because they loved it. Ramsey began cooking on Weber kettle grills before advancing to the Big Green Egg.

I typically follow Aaron’s purist approach of using quality meat seasoned with kosher salt and black pepper. But playing with rubs is a fun and easy way to mix up the flavor profile. For a full ...

Erica could teach a masterclass on grilling the perfect ribs, so we asked her to share her 10 best tips for the great grilled ribs. Here’s a sneak peek at a few of her secrets and tips that will ...

It's called " Pitmaster: Recipes, Techniques & Barbecue Wisdom." Guest Andy Husbands, chef and owner of The Smoke Shop in Kendall Square, as well as Tremont 647 and Sister Sorel in the South End.

Martin and his pitmasters spend 22 to 24 hours constantly watching and turning the 175-pound pigs, which end up feeding up to 250 people once pulled into sandwiches and plates.

Barbecue, in some form, is present in most cultures and countries around the world. And while you likely associate American ‘cue with places like Memphis and Texas, pitmasters are setting up shop all ...

His 2009 profile of Scott’s Bar-B-Q, and its charismatic pitmaster, for the New York Times turned a local institution into a serious destination for barbecue hunters and food writers alike.

Rodney Scott, a James Beard Award-winning pitmaster and the founder of Rodney Scott's Whole Hog BBQ, says there are a few key red flags to keep an eye on when you're looking for a quality barbecue ...

We spoke with pitmaster Michelle Wallace, owner and founder of Houston's B'tween Sandwich Co., to find out the best ways to use a barbecue mop from an expert.

His 2009 profile of Scott’s Bar-B-Q, and its charismatic pitmaster, for The New York Times turned a local institution into a serious destination for barbecue hunters and food writers alike.