Jack Mancuso

Chef Cuso's Recipe for Smoked oysters

Smoked Oysters

By Jack Mancuso | February 9, 2022

There is something about Smoked Oysters that’s outright sensuous. The distinct creamy, delicate, smoky blend is captivating. Don’t even try and compare freshly made smoked oysters to what you get in a can. To my mind, it’s like comparing Kobe to Spam. You can eat smoked oysters as an appetizer…

Chef Cuso's guide to dry aging meat

How to Dry Age Beef

By Jack Mancuso | February 9, 2022

Ah, the thought of succulent dry-aged beef steak dances in your head-that is until you experience sticker shock. A well-aged piece of meat can cost from 50-100% more than your everyday reverse sear tri-tip, for example. To explain why, I’ll begin with the basic process. The professional aged cuts start…

Chef Cuso's Guide for the best smoked deviled eggs

The BEST Smoked Deviled Eggs

By Jack Mancuso | October 5, 2021

It’s time for a gathering and you’re asked to bring something. Smoked deviled eggs are a great compliment to nearly any far. But why are they called “deviled?” They’re not surrounded by brimstone. Wait. Charcoal? Hummm. The truth is there is historical precedence to naming spicy, peppery, or hot foods.…

Chef Cuso's Branded cutting board

The Perfect BBQ Cutting Board

By Jack Mancuso | October 1, 2021

If you have a kitchen, you need a superior BBQ cutting board, let alone one for everyday use. Trust us! It should be one of the first things you get when setting up your cooking space. Why? Have you ever been to someone’s house where you see all kinds of…

How Long Does Charcoal Last?

By Jack Mancuso | September 21, 2021

You’re getting ready for a cookout and want to use charcoal this time. If you have a gas grill, you’ve probably gotten the feel for when the propane runs out. Let’s face it. Who wants to run out for propane in the middle of a fantastic barbecue session making carefully…

Chef Cuso's 3-2-1 ribs recipe

3-2-1 RIBS

By Jack Mancuso | September 14, 2021

Do you absolutely love ribs, but haven’t found the right combination to make them fall-off-the-bone tender? Then you will LOVE the 3-2-1 method for cooking ribs. It’s the perfect formula for newer cooks who feel frustrated by tough, lackluster meat. The concept is based on timing. First, you smoke the…

Chef Cuso's How to on smoking sausages

How Long To Smoke a Sausage: The Basics

By Jack Mancuso | September 7, 2021

When you’re searching for an easy-peasy recipe that will dazzle your family and friends alike, smoked sausage is one stellar option. You get all that rich, juicy sausage goodness coupled with sassy smoke. Wondering how long to smoke sausage? Well, you’ll need a bit of time (on average, 3 hours).…

Chef Cuso's Bacon weaving guide

Bacon Weave: A Beginner’s Guide

By Jack Mancuso | September 3, 2021

If you’re looking to “wow” your guests, a bacon weave will do the trick, and smell amazing! Knowing how to create a bacon weave is a tool you can add to your culinary skillset. Once you follow this beginner’s guide, you’ll find bacon weaving isn’t that complex. It just takes…

Chef Cuso's Guide to Crispy pork belly

Crispy Grilled Pork Belly

By Jack Mancuso | February 9, 2021

When you’re looking for incredible flavor and texture, crispy grilled pork belly certainly qualifies. It has all the satisfying qualities of bacon while presenting a slightly different character and complexity.  Add smoke into the equation, and it can’t be beaten.  It’s no wonder pork belly is growing rapidly in popularity,…

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