ChefsBackyard

10/19/2026

10/11/2026

Is this the ultimate way to cook beef barbacoa? 🌮🔥 We’re testing out a simple, foolproof method using beef cheeks in the Instant Pot to get that melt-in-your-mouth, fall-apart texture every single time—all for around $14.

10/10/2026

Is this the ultimate way to cook beef barbacoa? 🌮🔥 We’re testing out a simple, foolproof method using beef cheeks in the Instant Pot to get that melt-in-your-mouth, fall-apart texture every single time—all for around $14.

Watch the full breakdown and see how it turns out here:
https://youtu.be/bTG607zlmhc?is=-g1VqFRW7lUlMOu7

Fall-apart beef barbacoa from 3 lbs of beef cheeks in the Instant P...

10/09/2026

🔥 Give Your Offset Smoker a Smart Upgrade! 🔥

If you’re looking to take your analog smoker to the next level, you need to check out the ChefsTemp S1 paired with their wireless meat probes! 🙌🌡️

✅ Monitor your smoker temperature AND your meat temperature in real time—without ever lifting the lid! No more guessing and no more heat loss. 🍖💨

Want even more control? Pair it with the Breezo V2 Temperature Control Fan to help maintain steady cooking temperatures for even more consistent results. 🔥💪

Grab the S1 bundle, they have options for your offset, gravity fed, kettle, and kamado smokers! 💯

I have to say, this setup makes smoking on a traditional kettle, ceramic, or barrel cooker so much more convenient… it’s honestly made me want to fire up my barrel smoker a whole lot more! 😎🍗

Have you upgraded your smoker yet? Let me know what you’re cooking this weekend! 👇🔥

Use code: ChefsBackyard to save 20%OFF Your order

https://www.chefstemp.com/product/s1-old-country-gravity-fed-smokers/

10/02/2026

Prime day is a few days away, amazing deals on all the items you need for your kitchen and culinary adventures! Clothing, and more. You can even use your membership to watch NFL Thursday Night Football!

https://amzn.to/4y89WL6

09/26/2026

Top 5 ways that people cook eggs

09/24/2026

Can You Start Pasta In Cold Water?
The idea, which has also been tested by other culinary experts including Harold McGee, J. Kenji Lopez-Alt, and Alton Brown, is this: Rather than waiting for a big pot of water to boil and then adding the pasta, cut time, water, and energy by adding pasta to a lower volume of unheated water and then bringing the water and pasta to a boil together.

We tried this method with various types of pasta—strands and short shapes, Teflon- and bronze–extruded—and smaller amounts of water and found that you can save significant time and water by ignoring conventional wisdom.

Cold-Start Pasta Is Faster and Uses Less Water
In our tests, 1 pound of dried pasta started in 1 quart of cold water cooked up just as nicely al dente as the same type of pasta started in 4 quarts of boiling water (our conventional method). Only the most sensitive palates could discern any difference between the samples. (Note: We did not test this method with fresh or filled pastas.)

Here’s how the savings added up:

Time

Conventional Method Total Cook Time: 23.5 to 29 minutes, depending on the pasta shape (penne: 29 minutes; linguine: 26.5 minutes; elbows: 23.5 minutes)
Cold-Start Total Cook Time: 16 to 17.75 minutes, depending on the pasta shape (penne: 16 minutes; linguine: 16.5 minutes; elbows: 17.75 minutes)
Total Time Savings: As much as 45 percent
Water

Conventional Method Water Volume: 4 quarts
Cold-Start Water Volume: 1 quart
Total Water Savings: 75 percent

09/20/2026

Smoked ribs low and slow on my NEW Old Country BBQ Pits G2 offset smoker - are they worth the hype? Full cook, fire management, and the slice test.

I fired up the Old Country G2 Chassis offset smoker for the first time and threw on a full rack of St. Louis ribs. In this cook I show you temp, wood, wrap, and how I got that bark and smoke ring without drying them out.

🔥 WHAT I USED:
Smoker: Old Country BBQ Pits G2 Chassis Offset
Ribs: St. Louis cut (approx 3 lbs)
Wood: Post oak splits
Rub: Salt, pepper, garlic + brown sugar & paprika
Wrap: Butcher paper

🌡️ COOK STATS:
Smoker temp: 250-275°F
Cook time: ~5.5 hours
Wrap at: ~165°F internal / bark set
Finish at: 200-203°F - probe tender

⏱️ CHAPTERS:

👨‍🍳 More recipes + lessons from 25 years in kitchens:
https://www.chefs-backyard.com

If this helped, hit Subscribe - I share quick, foolproof recipes every week. Peace and love from the Chef's Backyard!

Master smoked honey BBQ ribs on an offset smoker. Learn fire management and temperature control for the perfect bark.

I am firing up the Old Country BBQ Pits G2 to cook a full rack of St. Louis ribs. This process walks you through building a coal base, stacking wood splits for airflow, and maintaining steady temperatures throughout the cook. It is a straightforward approach for anyone looking to get better results on their offset smoker without the guesswork.

You will see the complete workflow from the initial prep to the final slice test. By focusing on consistent fire management, you can achieve a deep smoke ring and that signature bark without drying out the meat. This is the exact method I use to ensure every rack of smoked honey BBQ ribs comes out tender and flavorful.

Subscribe for weekly foolproof recipes, and let me know in the comments if you prefer your ribs dry-rubbed or sauced.

Smoked ribs low and slow on my NEW Old Country BBQ Pits G2 offset s...

09/19/2026

Can't wait, been working on this video for a few weeks. Life got busy, and I just didn't feel it was ready. I kept working on it little by little. I hope you enjoy it, it has some new twists that can help you improve your BBQ and smoking.

09/14/2026