Recipes, Tips, and Guides

If you think pork has the monopoly on pulled BBQ, allow me to introduce the underdog hero of the smoker. Lamb shoulder does not get nearly the love of brisket, ribs, or pork shoulder, which is a shame because this fatty, slightly gamey cut was basically built for low-and-slow cooking. We take a whole lamb shoulder, hit it with rosemary, thyme, garlic, smoke, and patience, then cook it until it gives up completely. After that, you pull it apart for sandwiches, tacos, rice bowl

Grilled Ćevapi — The Heartbeat of the Balkan Grill If there's one dish that unites the Balkans over fire and smoke, it's ćevapi. No casing. No frills. Just a juicy blend of meats kissed by flame and served with pillowy flatbread, fresh onions, and a generous spoonful of ajvar. A hot grill. A cold beer. A plate of ćevapi shared with friends. That's the whole vibe. What You Need The meat (makes ~30 ćevapi): 1 lb ground beef ½ lb ground lamb ½ lb ground pork 4 cloves garlic (min