The amazing Harry Soo, one of the modern era’s great pitmasters makes the point in one of his many youtube videos, that barbecue is “about the pitmaster and not the pit.” In other words if you know your pit and you master the discipline your equipment imposes on you, then you have a better than […]

Take some prime New York Strips, season them with Dupree’s Texas Brisket Bark and let them sit overnight. Build a good solid fire (I used charcoal and pecan), and smoke the steaks at 225, turning every ten minutes until they reach 115. Remove the steaks from the grill and rest them while you bring the […]

  Took yesterday off to blend a new rub and try it out on a brisket. Best idea I had all week! All the best to all y’all. “Where there’s smoke, there’s MEAT!” – Clarence “Porkchop” Dupree

HERE’S TO THE KANSAS CITY BARON OF BARBECUE, PAUL KIRK! This book has been a staple in my collection since it came out over twenty years ago. HINT: Page 148-149  for a pork basted you will keep coming back to. Gitchyse’f a back porch, cold beer and fine afternoon to while away while the smoke […]

Well, it’s been a long, GREAT day, of smokin’ up these three racks of baby backs. Put the rub on yesterday, got the fire going about 11 this mornin’, and well, as you see, they came out just as near perfect as this Porkchop can can get ’em! Been working on the rub recipe for […]