Cook With Us
Cook With Us
Got something we should smoke?
Have a protein, sauce, rub, seasoning, pellet, accessory, or Italian-American BBQ idea you think belongs on the smoker? Send it our way. Italian Smokeshows is built around backyard BBQ experiments, honest testing, and learning as we go.
What this is
Real backyard testing, not a fake chef act.
We are two lifelong friends who met in college and now cook as a hobby. We like testing proteins, products, sauces, rubs, ingredients, and backyard BBQ ideas, then sharing what worked, what we learned, and what we would try differently next time.
Brands, local butchers, food makers, farms, seafood markets, BBQ companies, sauce makers, rub makers, and backyard cooks are welcome.
Ways to Cook With Us
If it can hit the smoker, grill, griddle, or table, we are interested.
We are especially interested in Italian-American BBQ, smoked meat recipes, pellet grill experiments, Traeger recipe testing, local butcher collaborations, food product testing, and BBQ sauce and rub testing.
Ribs, brisket, steaks, pork shoulder, pork belly, chicken wings, meatballs, Italian sausage, sausage and peppers, seafood, and lobster tails.
Sauces, rubs, marinades, seasonings, cheeses, breads, peppers, garlic, herbs, and specialty Italian-American ingredients.
Wood pellets, fuel, grill accessories, tools, pans, racks, thermometers, and gear that can be tested in a normal backyard cook.
Have a product that deserves a recipe? We can build a cook around it, document the process, and share practical pit notes.
We will keep it real: what worked, what we would adjust, and how another backyard cook could use it.
Beginner BBQ questions, cook requests, Italian-American BBQ ideas, and topics that fit the Burnt Ends Blog.
Get a feel for how we write cook notes, setup details, temperatures, and what we would try next.
Follow the tests, future ideas, and flavor combinations we are working through.
The Burnt Ends Blog is where we talk about lessons, mistakes, and what backyard cooks can learn from the process.