Guides and Recipes

Kansas City BBQ sauce it’s one of the most famous and loved BBQ sauces out there. The primary flavor profile of this tomato-based sauce focuses on sweetness, tanginess, and heat.

Tri-tip is a steak cut that comes from the bottom sirloin (the upper hip of the cow). The name comes from its triangular shape and it having 3 tips. The cut is a steak but is frequently compared to brisket. The great difference is that tri-tip takes much less effort to cook, but it is still just as tender and delicious.

BBQ sauce may be the most famous sauce whenever you think of grilling. It is a classic and almost an essential ingredient of a good SundayGrill. So if you are looking for the easiest and BEST Homemade BBQ sauce recipe, you landed in the right spot!

Do you want to get into smoking meat but don’t know where to start? We at TheSundayGril have put together a Smoking Meat for Beginners guide to help you get started.

Pork butt is a cut from the pig’s shoulder, although the name might be confusing at first hand. The meat is particularly good when cooked low and slow, as all the hard muscles in the cut become tender and juicy.

We all love good ribs and if you have been looking for recipes you might have noticed that most of them are relying on a smoker to cook them correctly. If you don’t have a smoker, don’t worry, you can still use your charcoal or gas grill to cook fall of the bone ribs.

Serving Texas-style smoked brisket is one of the important milestones of any BBQ lover. More than a step-by-step recipe, smoking a brisket Texas-style consists of a long, but simple process to render the meat and its fats at a perfect point.

Believe it or not, making bacon is a simple as curing, rinsing, and smoking. You´ll need some patience, as with everything worthwhile, but the process is very easy.

The recommended temperature according to the USDA, for Beef, Pork, Veal & Lamb Steaks, chops, roasts is 145 °F allowing it to rest for at least 3 minutes.

321 ribs is a method for cooking pull-off-the-bone, tender, and juicy ribs. The name comes from its 3 main steps, which are smoking the ribs for 3 hours, then steaming them for 2, and finally glazing for 1 more.