The board
Reusable, not copy-pasted into every recipe. Make a jar. Salt-and-pepper is still the house.
Texas. The house rub. Coarse, not dusty.
Equal parts salt and pepper by volume for a packer. Less pepper on a steak if you want. Binder optional.
Paprika, brown sugar, no sauce required.
Coat the rack. Dust again after the cook if you are running dry ribs.
Salt first. Herbs later so they do not scorch.
Salt the bird uncovered in the fridge. Pepper and paprika just before the fire.
Bitter-sweet crust for a poor man’s brisket.
On chuck or the point. Sugar will darken — watch it past 300°F.
A mop, not a blanket. Vinegar, mustard, a little ketchup.
Warm it. Brush on slices or a chopped tray. Never in the first half of a packer.
Sweet, sticky, last 20 minutes only.
Simmer 10 minutes. Thin coat, set, second coat if you must. Sugar burns on a long unwrapped cook.
Mayo, vinegar, pepper. On smoked bird, not a brisket.
Whisk. Dress the bird after it comes off, or serve in a bowl. It will break on a hot grate.
Parsley, garlic, oil, vinegar. The right sauce for grainy steaks.
Chop by hand if you can. Make it an hour ahead. Spoon over sliced steak, not before the fire.
Eastern Carolina. Thin, hot, for pork.
Mop after the first two hours, lightly. Serve extra at the table on pulled pork.