Shrimp & Grits

Chef Eric Gephart of Kamado Joe finally shares his world famous Shrimp & Grits recipe, and he’s doing it right here on The Sauce! From the perfectly cooked cheesy grits to the rich butter sauce and char grilled skewered shrimp, this recipe is an instant classic! Don’t miss out. Cook it and tell us what you think!

Spatchcock BBQ Chicken

We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the barbecue 101, must know recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spactchcock BBQ Chicken.

Pork Belly Burnt Ends

Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it’s for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!

Cooking with Fire Episode 38: Pork Belly Burnt Ends

Pitmaster Josh Cary and Chef Tom Jackson talk a bit about a food with almost no history, pork belly burnt ends, and discuss what makes them so fantastic.

<iframe width=”100%” height=”300″ scrolling=”no” frameborder=”no” allow=”autoplay” src=”https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/386184878&amp;color=%23ff5500&amp;auto_play=false&amp;hide_related=false&amp;show_comments=true&amp;show_user=true&amp;show_reposts=false&amp;show_teaser=true&amp;visual=true”></iframe>