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There comes a moment in every meat lover's life when it's time to push the barbecue skills to the next level. Maybe you've mastered your smoker, but you're looking for a way to save time without sacrificing flavor or texture. Maybe you've only just invested in a smoker, and need inspiration for how to work with it. Or maybe you're a total barbecue beginner—a wide-eyed neoyphte who has only dreamed of unwrapping a rack of ribs and pondering the possibilities.

Wherever you are, you're about to go further. Because here at ChefSteps, we are unabashedly obsessed with all things barbecue—and stoked to share what we know. Our founders scoured the country to study regional styles, bringing the best tips, techniques, recipes, and religious experiences back to ChefSteps. And don’t think you need a smoker to get going. Our Apartment Ribs—an excellent starter technique—offer an opportunity to cook up a smoky rack in even the tiniest of urban kitchenettes.

How do we do it? The same way we do everything—by understanding the science behind the smoke. Get started by exploring the 20—yes 20—recipes we've assembled here. From meats, to sauces, to sides, to sodas, they'll take your backyard parties to a whole other level.

And for the meat nerds among us, get ready to go deeper: We provide detailed directions for controlling your smoker. We'll show you how to select the best wood for the job. We’ll debunk common myths and offer clever tricks for barbecue success (hint: ice is involved in one of them). We’ll advocate for combining sous vide cooking with smoking, and describe how it can save you hours of time while yielding consistently killer results. (Heretical? Definitely. Try it, however, and we’re convinced you’ll become a convert.) We'll tell you what to read, where to eat, and how to learn even more—all to add to an ever-growing legion of bonafide barbecue freaks with a serious passion for smoked meat.

As always, feel free to ask questions in the discussion section. As you may have noticed, it doesn't take much to get us talking barbecue.

There comes a moment in every meat lover's life when it's time to push the barbecue skills to the next level. Maybe you've mastered your smoker, but you're looking for a way to save time without sacrificing flavor or texture. Maybe you've only just invested in a smoker, and need inspiration for how to work with it. Or maybe you're a total barbecue beginner—a wide-eyed neoyphte who has only dreamed of unwrapping a rack of ribs and pondering the possibilities.

Wherever you are, you're about to go further. Because here at ChefSteps, we are unabashedly obsessed with all things barbecue—and stoked to share what we know. Our founders scoured the country to study regional styles, bringing the best tips, techniques, recipes, and religious experiences back to ChefSteps. And don’t think you need a smoker to get going. Our Apartment Ribs—an excellent starter technique—offer an opportunity to cook up a smoky rack in even the tiniest of urban kitchenettes.

How do we do it? The same way we do everything—by understanding the science behind the smoke. Get started by exploring the 20—yes 20—recipes we've assembled here. From meats, to sauces, to sides, to sodas, they'll take your backyard parties to a whole other level.

And for the meat nerds among us, get ready to go deeper: We provide detailed directions for controlling your smoker. We'll show you how to select the best wood for the job. We’ll debunk common myths and offer clever tricks for barbecue success (hint: ice is involved in one of them). We’ll advocate for combining sous vide cooking with smoking, and describe how it can save you hours of time while yielding consistently killer results. (Heretical? Definitely. Try it, however, and we’re convinced you’ll become a convert.) We'll tell you what to read, where to eat, and how to learn even more—all to add to an ever-growing legion of bonafide barbecue freaks with a serious passion for smoked meat.

As always, feel free to ask questions in the discussion section. As you may have noticed, it doesn't take much to get us talking barbecue.

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Tender Cuts

One Simple Technique for Cooking Meat, Poultry, and Seafood

For any cook who's ever burned a steak, destroyed a perfectly good piece of fish, or rubberized a chicken breast, this is the class for you. With just one simple, versatile technique, you can achieve mouthwatering, flavorful results every time, in your own kitchen. All you need is an oven, a pan, and a thermometer—we'll show you the rest.

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Get My Gift
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Enroll for Free
Enroll For Free
Send As Gift
{{assembly.price | niceDollars}}
{{assembly.price | niceDollars}}
{{discounted_price | niceDollars}}
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People are saying

Be prepared to alter how you think about cooking proteins, this isn't your father’s grill it and poke it procedure.

If you’re going to spend time in the kitchen, you owe it to yourself and your guests to know how to cook a great piece of meat.

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