As long as you have the right technique to cook chicken wings, there ain't no limit on how you can dress and sauce your wings..or eat it naked and plain. Last week, I shared a technique I learned, called the Bullseye technique, which involved putting lit coals in char-baskets in the middle of the Weber... Continue Reading →
Man, I'm super excited to show you all this new indirect cooking technique on the Weber that I have been using for chicken wings to get the skin extra crispy without frying! It also looks super dope and is very visually appealing as well. When I normally do indirect cooking on the Weber, I usually... Continue Reading →
Nothing screams Red, White, and Blue like a big fat juicy all American cheeseburger at a summer cookout to celebrate Independence Day while chillin' and grillin' with family and friends. It's also great not having to work and getting a day off in the middle of summer to relax and keep your mind off the... Continue Reading →
I love cooking whole chickens. Everybody in the family, even my dog Kobe, gets to enjoy their favorite part of the chicken and there is usually a lot of leftovers for salads, soups, sandwiches, or other creative meals for the next several days. If you been following No Limit Cooking, you will see tons of... Continue Reading →
During my last Oahu trip with the family, after chillaxin' and swimming at Kailua Beach all morning, we were hungry and wanted to stop by a local market to get some fresh and cold Poke to cool down and replenish our starving bodies. Yelp reviews and pictures led us to The Hibachi. Even though the... Continue Reading →
Ingredients:1/2 cup brown sugar1/4 cup smoked paprika1/4 cup coarse black pepper2 tablespoons granulated garlic1 tablespoon granulated onion1 tablespoon chili powder1 teaspoon cumin1 teaspoon ground mustard1/4 teaspoon cinnamonSteps:Prepare No Limit Rub - Preferably in a shaker, combine all the ingredients and shake until combined.
In 2015, I was so inspired after reading Aaron Franklin's book, Franklin Barbecue: A Meat-Smoking Manifesto, that when I smoke brisket, I will religiously follow Aaron Franklin's simple Texas style seasoning and smoking techniques to smoke the brisket. IT'S AMAZING! To date, my longest cook is this beautiful, juicy, and beefy Smoked Brisket. It is... Continue Reading →
When my cousins from Texas visited us last year, I was surprised to find out they never tasted Tri-tip before. They have plenty of briskets, ribs, blue crabs, and crawfish in Texas, but no Tri-tip. Before their flight back to Texas, I barbecued a few USDA Prime Tri-tips and introduced them to the beautiful, juicy,... Continue Reading →
Last year, the girls bought me a Weber Smokey Mountain smoker for Father's Day. Selena, the name I gave the smoker, is one of the best presents I ever received. After I unboxed the smoker, I went through a six-hour dry run to monitor the internal temperature and recorded the temperature every 15 minutes. Yes,... Continue Reading →
The first recipe I ever posted for No Limit Cooking was my Weber Grill Salmon and Burger recipe. I've grown immensely as a home cook since the initial blog post and think that I'm much better today at taming and controlling the fire and managing the heat on the Weber grill. I started going through some of... Continue Reading →
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