Welcome to ChicNPig BBQ! I have been passionate about BBQ for years and I have spent countless hours perfecting my recipes and techniques. It's my pleasure to share them with you and help you become a master griller in your own right. From juicy meats to mouth-watering sides, there is something for everyone.
We offer a variety of recipes ranging from classic BBQ favorites like ribs and brisket to unique recipes like smoked wings and and great sides (e.g., beans and cornbread).

I will also be adding other recipes types I want to share in the future.
Absolutely not!

Everyone has an opinion and they a many, many to cook BBQ.

I have tried many methods and it's really about what you like. Try different techniques and see what's good.

I will try things and it will be my go to, I only liked a part of what was done, or I did like it as much as other methods. Pick the what works and make sure its repeatable.

One thing that is a constant is that great BBQ is all about patience and giving the meat enough time to do it's thing! Make sure you have planned enough time to cook!
Grilling involves high heat and quick cooking, often with direct heat. Barbecue typically involves lower temperatures and longer cooking times, often using indirect heat and smoke.

The best choice depends on your budget, space, and cooking preferences. Options include gas grills, charcoal grills, pellet smokers, and offset smokers.

I prefer a wood or wood pellet grill for the smoke flavor. Wood pellet grills offer a level of convenance, gives you that great smoke taste and it very controllable (turn it on, set the temp, and your all set).

Check out the About page for links to different grill types and essential BBQ tools.
A wood-fired grill offers a unique cooking experience that can elevate your food to new heights.

Unmatched Flavor

Smoky goodness: Wood imparts a distinct smoky flavor that's hard to replicate with other grilling methods.

Char and crust: The intense heat creates a delicious char and crispy crust on your food.

Enhanced taste: Different wood types offer varying flavor profiles, allowing you to experiment and find your perfect match.

Versatility

High heat grilling: Perfect for searing steaks and creating a flavorful crust.

Low and slow cooking: Ideal for smoking meats and achieving tender, juicy results.

Pellet grills give a level of control that's not easy to achieve on other type of grills.
When choosing wood pellets for grilling, the type of wood you select can significantly impact the flavor of your food. I have typically uses a pellet blend for overall use.

Here are some common types of wood pellets used for pellet grills and the flavors they impart:

Hickory: Strong and smoky, hickory pellets are popular for barbecuing and work well with pork, ribs, and red meat. They provide a robust flavor that many barbecue enthusiasts love.

Mesquite: Known for its intense and earthy flavor, mesquite is often used for grilling beef, particularly steaks. It's one of the strongest flavors among wood pellets.

Apple: Applewood pellets offer a mild, sweet, and fruity flavor. They are great for poultry, pork, and seafood, adding a subtle sweetness to the meat.

Cherry: Cherrywood pellets have a slightly sweet and fruity flavor, similar to apple, but with a more robust aroma. They pair well with pork, poultry, and beef, and they can also give the meat a nice reddish color.

Oak: A versatile wood, oak provides a medium smoke flavor that works well with almost any type of meat. It's not too strong and not too mild, making it a good all-purpose wood pellet.

Maple: Maple pellets offer a sweet and subtle smoke flavor. They are excellent for poultry, pork, and vegetables, adding a gentle sweetness to the food.

Pecan: Pecan wood pellets have a rich, nutty flavor that is milder than hickory. They are great for smoking poultry, beef, pork, and even desserts.

Alder: Known for its light and delicate flavor, alder is often used for smoking fish, particularly salmon. It also works well with poultry and other types of seafood.

Some pellet brands also offer blends of different woods, which can provide a more balanced flavor profile.

When choosing wood pellets, consider the type of meat or food you'll be grilling and the flavor profile you desire. Experimenting with different woods can help you find the perfect match for your tastes.
Never guess! Take the time to cook it right and don't rush things. Never serve undercooked meat.

While there are some items I can do by sight (chicken wings/thighs) and some by touch (steaks, not thick cut) I typically will use two different types (probe with a remote) and a direct meat thermometer. Wee the About page for examples.

Know the proper temperature and remember to rest your meat before cutting or serving.

BBQ and grilling FAQs