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The World's First Online Tell-All Competition BBQ Cooking School

The #1 BBQ Blog Online - From BBQ Champs Academy

Your top source for BBQ tips, recipes, news, and info to help you cook the best BBQ!

Jun
29
2026
by
Sara Hansen
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Brine vs Injection for Smoked Chicken: The Ultimate Battle for Juicier Poultry

If you’ve ever pulled a chicken off the smoker only to find the breast meat resembles a dry piece of balsa wood, you know the unique frustration of backyard barbecue. Poultry is notoriously unforgiving. Because it is lean, the window between perfectly cooked and hopelessly dried out is incredibly small. To combat this, pitmasters rely […]
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Jun
16
2026
by
Sara Hansen
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Rescued from the Trash: How to Fix Dry Brisket After Slicing

There is no BBQ-cooking heartbreak quite like spending fourteen hours managing a firebox, meticulously checking your wrap, waiting out a grueling stall, and letting your brisket rest, only to pull a slice apart and have it crumble like dry firewood. You did everything by the book, but for one reason or another, perhaps a lean […]
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Jun
5
2026
by
Sara Hansen
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The Ultimate Breakdown of Binders for BBQ: How to Choose the Right Binder & More

Think a binder is only glue for your rub? Not quite. That thin layer under your seasoning can completely change how evenly the rub sticks, how much falls off during handling, and how your final bark sets on the smoker. While mustard, oil, hot sauce, and plain water all get the job done as binders […]
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May
31
2026
by
Sara Hansen
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Pro Tips on How to Clean a Griddle Grill Without Stripping Seasoning

Tired of scrubbing your griddle grill only to strip away the seasoning you worked so hard to build? You don't need harsh chemicals or intense scrubbing to keep a flat top in peak condition. The secret to a perfect clean is knowing how to remove the grime while protecting that essential, dark nonstick seasoning layer […]
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May
18
2026
by
Sara Hansen
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Lump Charcoal vs. Briquettes for Better Low and Slow BBQ

Picking charcoal shouldn't feel harder than cooking the brisket. But when you're weighing lump charcoal against briquettes for a long smoke, the fuel changes more than startup time. It directly impacts heat control, ash buildup, smoke character, and how often you'll find yourself reaching for the vents. Neither choice is inherently wrong; rather, one is […]
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May
5
2026
by
Sara Hansen
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0
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Pro Tips on How to Remove Silver Skin Without Wasting Meat

A bad trim can turn a beautiful cut into a ragged mess in a hurry. Often, the problem isn't the meat itself, it’s the silver skin. This shiny, tough membrane found on tenderloin, ribs, and various roasts can be a challenge for even experienced cooks. If you approach it with the wrong technique, you risk […]
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Apr
28
2026
by
Sara Hansen
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How to Fix Bitter Smoke Flavor on BBQ

Your brisket looks beautiful, the bark is dark, and then you take a bite, and it’s harsh, ashy, bitter. That's one of the most frustrating things in backyard BBQ. The good news is that bitter smoke flavor is usually fixable. It almost always comes from a few common fire and airflow mistakes, not bad luck. […]
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Apr
16
2026
by
Sara Hansen
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How to Trim Spare Ribs Into St. Louis Style Like a Pro

A full rack of spare ribs can look rough at first glance, but a few smart cuts turn it into something clean and cook-friendly. When you learn how to trim spare ribs into St. Louis style, you remove the rib tips, skirt, and ragged edges from a full spare rib rack. The payoff is worth […]
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Apr
4
2026
by
Sara Hansen
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BBQ Competition Turn-In Boxes at Home That Build Better Plating Habits

Great BBQ can lose points before a judge even takes a bite. If your box looks messy, uneven, or hard to score, strong cooking won't save it. That's why, if you are looking to level up your competition skills, practicing BBQ competition turn-in boxes at home matters so much. The good news is you don't […]
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Mar
31
2026
by
Sara Hansen
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Water Pan vs Dry Pan: What Really Changes in Your Smoker & When to Use Them

When comparing a water pan vs dry pan in your smoker, you aren’t just choosing a cleanup method; you’re choosing how heat and moisture will interact with your meat. One setup creates a humid, stable environment, while the other offers a faster, high-contrast cook. Both methods have their place in backyard cooking and on the […]
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