by Off the Galley Mike | Jan 22, 2024 | Dinner
The crispy, caramelized tips of the brisket. BBQ candy. The best bite at the table. Burnt ends originated at Arthur Bryant’s in Kansas City — the crispy, overcooked edges of the brisket that the pit crew snacked on. Customers noticed, started requesting them,...
by Off the Galley Mike | Jan 15, 2024 | Appetizer, Grilling & Smoking
Velveeta, Rotel, smoked sausage, 30 minutes in the smoker. Game day legend. This is the recipe that went viral in the BBQ world a few years ago and for good reason — it takes a basic queso dip and adds a layer of wood smoke that transforms it from “party...
by Off the Galley Mike | Jan 8, 2024 | Quick & Easy, Side Dish
Individual cornbread muffins with honey butter. Perfect portion, crispy edges. The muffin tin is the secret weapon for cornbread. A skillet produces one thick piece with crispy edges only on the bottom and sides. A muffin tin gives every single serving its own crispy...
by Off the Galley Mike | Dec 27, 2023 | Side Dish
Creamy, mustardy, with eggs and pickles. The way it’s supposed to be. Everyone has an opinion about potato salad. Some people add relish. Some add bacon. Some skip the eggs. Some (incorrectly) use Miracle Whip instead of mayo. This recipe is the classic,...
by Off the Galley Mike | Dec 22, 2023 | Grilling & Smoking, Sauce & Condiment
Ketchup base, brown sugar, vinegar, smoke. Better than anything in a bottle. And it takes 20 minutes on the stove. Once you make homemade BBQ sauce, you’ll understand why every serious pitmaster has their own recipe. Bottled sauce is fine — Sweet Baby...
