Chicken Wings are an all time favorite all-american snack, they are fun to eat and you can make then in so many different ways. We show you how to make them on your grill outdoors, to make an amazing crispy, tasty treat everyone will love.
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In this video, Jim Frank from Academy of 'Q shows you how to make Béchamel lasagna on your smoker. Béchamel lasagna is a rich ragu sauce layered between sheets of fresh lasagna a creamy bechamel sauce mozzarella and parmesan. Homemade lasagna is not at all difficult to make.
These creamy cheesy scalloped potatoes are ooey-gooey and oh so good.
Knife skills are the building blocks for any cook! Find out which is the best BBQ knife sets today, whether you are looking for high-end or affordable sets. In this video Jim demonstrates with one of his favorite BBQ knife sets from Hammer Stahl. Hammer Stahl is even providing a 40% discount for Academy of […]
We have something special treat just for you! We have a beautiful rack of lamb, and we will tell you exactly how to cook it to perfection! INGREDIENTS 1 rack of lamb (typically 8 to 9 ribs) 1/4 cup olive oil 2 tablespoons fresh rosemary 2 teaspoons fresh thyme leaves 6-8 garlic cloves Zest of […]
Lake Side Chat's
What's the difference between St Louis style Ribs, and Spare Ribs? Watch this quick informative video to learn.
Ever wonder what wood to use to smoke a piece of meat, or how much to use? It would be a really bad idea to use Mesquite to smoke a piece of chicken as it has a very potent and oily flavor and will really overpower the flavor of the chicken. If I am cooking […]
Don’t smoke dirty. When you are smoking a piece of meat, there is more to it than just tossing a chunk of wood on the fire and letting it go. If you put too much wood you will get a heavy white smoke, which is called dirty smoke. What you are looking for is clean […]
Have you ever tried to wet age meat but you’re not really sure what to do or how long to age? Where you buy your meat makes a difference because some places have fresher meat than others and that can make a big difference. Age it too long, and you’ve got a rotting piece of […]
I get asked all the time what the difference between a $300 pellet smoker and a $999 pellet smoker is. Well think about it for a second. You get what you pay for, right? How does the manufacture of the cheaper smoker get it to be so cheap? I have found that components, and construction […]
You're traveling through another dimension, a dimension not only of sight and sound but of taste. A journey into a wondrous land whose boundaries are that of seasoning and flavor. That's the signpost up ahead - your next stop, the BBQ Zone! Did you know that you can add another dimension of flavor to your […]
To inject or not to inject? This question is posed quite often. Personally, I like to inject, but I do so in moderation. If I’m cooking a wagyu brisket, then I will only inject a very small amount. I don’t want to overpower the flavor of the meat. With pork, yes, I will inject but […]
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