Latest BBQ Experiments
The test kitchen is the backyard.
This is the running list of BBQ experiments we are working through: Italian-American recipes, pellet grill questions, smoked meats, beginner BBQ tests, and ideas we want to collaborate on.
Current mindset
Test it, taste it, write it down.
Not every idea needs to become a polished recipe right away. Some start as notes, improve over a few cooks, and eventually earn a full page.
On the Board
Recipes and BBQ ideas we want to dial in.
Goal: smoke flavor with crisp skin. We want to test dry brine, higher heat finish, and sauce timing.
Goal: Italian meatball flavor with real smoke, red sauce finish, and sandwich potential.
Goal: crunchy, buttery, garlicky bread with enough smoke to matter but not overpower.
Goal: use smoked meat to build depth in a slow red sauce without turning it bitter.
Goal: tender bite, good bark, and a method that does not depend on backyard superstition.
Goal: learn the big one slowly, honestly, and with enough notes to make it repeatable.
Questions We’re Asking
The best BBQ starts with better questions.
- Which pellet blends work best with Italian sausage?
- Can smoked meatballs stay tender without drying out?
- Does Calabrian chili belong in BBQ sauce?
- How do we get better chicken skin on a pellet grill?
- What is the cleanest way to bring Sunday sauce flavor into smoked meats?
Join the Experiment
Tell us what to test.
Have a backyard BBQ idea, family recipe, product, local ingredient, or technique we should try? We are building this as a hobby and a conversation.