Grilled chicken thighs, smoked pork butt, brisket, and ribs are probably on heavy rotation in your household, be it in a smoker, charcoal grill, or gas grill. But are you missing out on the best bite ...

1. Mix salt, sugar, syrup, and pepper together and thoroughly rub all over pork belly. Place meat in a ziplock bag and refrigerate for 8 days, then remove from bag and rinse under cold water. Pat pork ...

Butcher Wendell Allsbrook shares his secret for getting applewood-smoked flavor without a smoker. This method requires some planning ahead to account for brining time, but the execution is simple, ...

Chewing the fat is multi-meaningful if you find yourself at a butcher's counter with the right crowd. "It's pork belly," says Eddy Shin, owner and butcher at A Cut Above Butcher Shop on Santa Monica ...

1 Get the butcher to finely score the skin of the pork for you. Preheat the oven to 170°C/fan 150°C/gas 3. Push the rock salt into the scored pork skin. Brush a smallish roasting tin with the oil and ...

A butcher pulls a cut of pork from the glass case - Dalibor Despotovic/Getty Images It is becoming increasingly difficult to find a fattier cut of pork at the store, but whether that is a good thing ...

A butcher breaks down the real differences between spareribs and baby back ribs, plus how to choose, cook, and get the best flavor. The post Spareribs and Baby Back Ribs Explained by a Butcher ...