After a decade of tinkering with time, temperature, smoke, and salt, this prime rib playbook is finally locked in. The secret isn’t a fancy rub or an expensive cut—it’s a slow, deliberate 3-day dry brine paired with a smoke-first, sear-last cook that delivers edge‑to‑edge rosy meat and shattering crust every time.

Move over turkey—this year’s showstopper is a mahogany-skinned smoked duck kissed with maple sugar, spicy honey, and pecan wood. This guide walks you through a Thanksgiving duck that finishes with shatter-crisp skin, rich rendered fat, and citrusy, garlicky aromas that perfume the whole backyard.

A Chamorro-style whole roast pig is more than a centerpiece—it’s a celebration. This guide walks you through the marinade, gear, and roasting techniques behind a beautifully bronzed, crisp-skinned lechon-style pig that will steal the show at your next gathering.

Staring at a raw brisket and wondering if you’ve butchered the trim is a rite of passage for backyard pitmasters. This guide walks first-timers through how much fat to leave on, what to do about weird shapes and gashes, and why you’re probably stressing more than you need to.

Take everything you love about low-and-slow brisket and wrap it in buttery puff pastry. This smoked brisket Beef Wellington is an unapologetically over-the-top centerpiece that fuses classic barbecue with fine-dining flair. Here’s how to pull it off at home without losing your bark, your jus, or your mind.

Fried turkey is crispy, juicy, and absolutely unforgettable—but so are the fire department stories when it goes wrong. This guide walks you through the gear, safety checks, and step‑by‑step process to fry a turkey like a pro, with all the flavor and none of the chaos. Learn the simple tricks seasoned backyard cooks use to keep it delicious, drama‑free, and downright impressive.