BBQ is Beautiful Blog

Our blog posts highlight tried and tested recipes, different cuts of meat and how to cook them, and the BBQ Beautiful seasonings, spice rubs and sauces — along with which beverages (and even cigars) pair well with the recipes. We’d love to hear from you, so feel free to comment.

Use the search bar by entering a keyword to find a specific topic in the blog.

And always remember… “You don’t get BBQ Beautiful by eating salads!”

BBQ Beautiful Smoked then Fried Turkey Hearts

BBQ Beautiful Smoked then Fried Turkey Hearts

Small in size, massive in flavor—turkey hearts deserve the spotlight. First, they soak up rich wood smoke, turning tender and deeply savory. Then, a quick dive into hot oil crisps the edges and locks in the juices. The result? A bite that’s smoky, meaty, and unexpectedly addictive, perfect with a cold beer and a side of daring conversation.

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Cured and Smoked Ribeye Steak with Sourdough and Cheese Fondue

Cured and Smoked Ribeye Steak with Sourdough and Cheese Fondue

When ribeye meets a cure, magic happens. A gentle salt-and-herb treatment draws out deep, beefy character, then a slow kiss of smoke transforms it into something primal. Slice it thick, lay it over warm, crusty sourdough, and drown it in molten cheese fondue that drips like gold. It’s not just steak—it’s a table-stopping centerpiece built for lingering, laughing, and licking the plate clean.

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Smoked Marrow Bones

Smoked Marrow Bones

There’s something almost ancient—almost primal—about smoked marrow bones. Before there were sauces, rubs, or even grills, there was fire, bone, and fat. And today, we bring that beautiful simplicity back to life.

Our Smoked Marrow Bones recipe is a celebration of rich, buttery marrow kissed by slow, gentle smoke. It’s decadent, unfiltered flavor—served straight from the bone or spread warm across grilled sourdough with a pinch of sea salt. The marrow melts like beef butter, infused with wood-fired complexity that only a smoker can bring.

Whether you're serving it as an appetizer, an indulgent side, or the foundation for something greater—like a smoked bone broth or BBQ sauce starter—this is a recipe that reminds us: sometimes, the most beautiful barbecue moments come from the most humble ingredients.

Simple. Smoked. Sublime.

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BBQ Beautiful “Black Gold” Cured and Smoked Pastrami

BBQ Beautiful “Black Gold” Cured and Smoked Pastrami

Our BBQ Beautiful “Black Gold” Cured and Smoked Pastrami starts with a classic brisket cut, deeply infused with a cure that balances dark spices, cracked coriander, smoked paprika, and a subtle kiss of brown sugar. After a slow, cold cure and a long, low smoke, what emerges is nothing short of majestic—tender slices with a bark so black and glistening, it’s earned the name Black Gold.

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Smoked Chicken with Cold-infused Herb and Whiskey Butter Veins

Smoked Chicken with Cold-infused Herb and Whiskey Butter Veins

This isn’t your average smoked chicken. Instead of seasoning just the skin, we lace the meat itself with ribbons of cold, herb-packed, whiskey-kissed butter. As the bird smokes low and slow, those hidden pockets melt, basting every bite from the inside out. The result? Juicy, aromatic chicken with subtle waves of sage, thyme, and smoky scotch in every slice — no sauce, no gimmicks, just flavor woven right into the muscle.

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Artificial Intelligence in the BBQ Industry: A Game-Changer or a Threat to Tradition?

Artificial Intelligence in the BBQ Industry: A Game-Changer or a Threat to Tradition?

BBQ has always been a craft — a slow dance between fire, smoke, and instinct. But now, algorithms are stepping into the pit. From AI-driven smokers that adjust temps in real time to recipe generators capable of pairing bourbon and brisket with frightening accuracy, technology is creeping into a space once ruled by gut feeling and handed-down secrets. Some see it as a revolution, giving backyard cooks the tools to compete with pros. Others fear it’s erasing the soul of barbecue — replacing the pitmaster’s intuition with code. In this post, we’ll explore where AI could elevate the craft… and where it might just burn the brisket.

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Farm-to-Table Whole Animal Butchery: A Sustainable Approach to Food

Farm-to-Table Whole Animal Butchery: A Sustainable Approach to Food

Discover the art of whole animal butchery and its pivotal role in sustainable eating. By embracing this practice, we honor the entire animal, reduce food waste, and support local farms. Whole animal butchery not only brings a richer, more authentic flavor to our plates but also strengthens our connection to the source of our food. Learn how this traditional method supports eco-friendly practices, promotes responsible consumption, and contributes to a healthier planet. Dive into our latest blog post to explore why this approach is gaining momentum and how it can transform your dining experience.

#SustainableEating #FarmToTable #WholeAnimalButchery #EcoFriendly #FoodWasteReduction #bbqbeautiful

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Low and Slow Cooking: Mastering the Art of Tender, Flavorful Meats

Low and Slow Cooking: Mastering the Art of Tender, Flavorful Meats

Low and slow cooking is a time-tested method that transforms even the toughest cuts of meat into tender, flavorful cuts by cooking at a low temperatures for an extended period, this technique allows flavors to meld and develop, resulting in rich, deep tastes. The slow cooking process breaks down connective tissues in meats, making them more succulent and flavorful. While it requires patience, the rewards are well worth it: hearty, comforting meals that are often even better the next day. Low and slow cooking is a reliable way to create delicious, satisfying meals with minimal hands-on time.

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