For several years I’ve been running a Pit Boss 700 SC. It’s been a great grill. Reliable, fuel efficient, wimple to use have and produced some great BBQ along the way. Even though it still runs like a top , I bought this grill before we started up You Need a BBQ and I thought it was time to upgrade to one of our new options as there are so many cool new grills out there.

Memphis is famous for their dry BBQ. No, I do not mean the meat is dry, I mean the seasonings are Dry. And in Memphis, nobody is more famous than Corky’s Ribs and BBQ. This famous Memphis rib restaurant has been turning out world famous ribs for over 30 years. In that time, they have been voted Memphis’s best BBQ joint a whopping 22 times (and counting!). Locals are rarely wrong, especially when it comes to the best BBQ in their city. So now we have brought a small taste of Memphis to you! You can make these ribs using Corky’s Memphis seasoning, right here in Edmonton (or anywhere in Canada if you take advantage of our free shipping on seasonings). Follow along and whether you prefer Bourbon Rub or Honey Seasoning, we have them both.

Bone in pork loin is one of my favorite cuts of pork because you get the loin chops with the rib bones all in one. When cooked properly this amazing cut of meat can be crazy tender, but also extremely flavorful because of the fat content and presence of the bone. When I am slicing this piece of meat up to serve to my kids, I usually take theirs off the bone and then add the bone to my plate (don’t tell them…). The best part about this roast after saying all of that though is the price. Pork loin is one of the least expensive cuts on a pig, so if you can find a bone in loin for a fair price, make sure to snap it up and follow along with this recipe to impress your friends on a budget.

Tuna Poke bowls are usually served with raw tuna, but this is a cooking blog, so we are doing it with some added flavor and then seared on the flat top with seasoning and oil. I made this meal while camping and it was without a doubt one of the best camping meals I have ever had! It was a happy accident too, because I bought the tuna steaks with the intention of keeping them frozen for a nice at home dinner one day, but they accidentally got put into the refrigerator than the freezer. 2 Days later, I had no choice but to bring them Yellowfin Tuna camping for what turned out to be an incredible camping feast!

The elusive crispy skin coming off a smoker is something that has evaded professional BBQ teams for years. Well with a little bit of meat science and no real tricks, just a little bit of seasoning and paper towel, you can have wings that taste like they are straight out of the deep dryer but made on a smoker. I made these wings with just some seasoning salt and baking powder, and I got a message from a friend who ate them that said “can’t believe they crisped up like this on the smoker” and another message that said “Soooooooo goooooooood, Thanks!!!”. I learned the basics for this recipe from my friend Diva Q, but adapted it for our own uses. https://www.instagram.com/p/B-hkgP7l0_d/?hl=en

Make the Worlds Most Expensive Sandwich at home for less!

The Wagyu Katsu Sando is the world’s most expensive sandwich. It sells on Wall St. in New York City for hundreds of dollars and believe me when I say this, it is worth every penny! But now with our exclusive lines of Wagyu Beef available on at You Need a BBQ, you can make this delectable dish for yourself at home for a fraction of the price. I like to make a couple of subs from the classic Wall Street version to make this sandwich simpler to make at home, so get ready to dive into umami heaven with this sandwich which is sure to excite your taste buds.

Corn on the cob is one of my favorite summer vegetables. There is something about biting into a juicy cob of corn that has been freshly rubbed with butter and salt to go with your barbecued meats. This innovation on barbecuing corn helps it cook more evenly on the grill and is packed with flavor. There is no boiling water in this recipe. So, grab a really sharp kitchen knife, a couple cobbs from your local farmer or grocery store and get ready to have your mind blow with this new Ribs of Corn recipe.

Brisket is widely known as the king of meats and people always compare how long they smoke them as a badge of honor. Smoking your brisket for 22 hours does not get you a medal, it gets you over cooked brisket. Briskets should be done in 12 hours or less, after the first couple of hours it does not really absorb more smoke flavor anyways. I developed this recipe for cooking brisket a day in advance because when we teach our classes, there is not enough time to cook a brisket from raw unless I got up at some crazy hour. I handle this by cooking the brisket the day before, chilling it down and then re-heating. The comments we get on the brisket range from “This is incredible” to “This is the best brisket I have ever had”. I do not hide the fact that it’s re-heated, but I usually don’t reveal that until after people have eaten some. So, if you ever have an event that starts before lunch and you want to make sure your brisket is perfect, consider smoking it the day before and re-heating.

Chicken Thighs are one of the most versatile pieces of a chicken. The dark meat is always moist, and the skin is super delicious. Plus eating meat off a bone is so primal, that there is no way not to love it. Except for when you bite it and all of the skin comes off in 1 bite. The other downside to chicken thighs is how fatty the skin is, it often causes flare ups on the BBQ unless you are cooking in an aluminum foil tray. There is a secret to perfecting the chicken thigh and it involves scraping some of the fat off the back of the skin before applying your seasoning. This little trick will take your chicken thighs from zero to hero.

When I was competing in the bacon category at the world food championships, I needed a side for my Mole Bacon Cheeseburger that would stand up to the umami kick brought on by loads of wagyu beef fat in the burger. This recipe for bacon wrapped onion rings was just the trick. Glazing the bacon wrapping with jalapeno BBQ sauce at the end makes these things into a sticky, greasy, crunchy bite of absolute goodness. They are a lot of work for only a few bites, but if executed right, these are sure to make you the king of the backyard BBQ.