Pitmaster Tripp

Pitmaster

Founder & Pitmaster

Smoke City, NC

TrippRegan.com Cap•A•Cooz Bottle Opening Coozies

The Story

Tripp started Southern Barbecue Co. because he wanted one place that took backyard pitmasters as seriously as competition ones — real methods, real gear opinions, no shortcuts dressed up as tradition.

He still cooks every week, still argues about sauce, and still thinks the best barbecue advice comes from people who have stood at the pit longer than they have had a website.

From their pit

Recipes

Editor’s Pick

Smoked

Hot Honey Wings

4.7 (3)

Medium~2 hrs

Details

Editor’s Pick

Char-Grilled

Spatchcock Chicken

Medium~55 min

Details

Methods

Char-Grill

Intermediate

Direct Heat, Deep Crust

Cooking over live coals, close to the fire, where the heat is high and the sear is the point. Char-grilling is how you get a crust on a chop, blistered skin on wings, and the smell of dripping fat hitting hot charcoal. It is fast, it is unforgiving, and it is the method most people think they already know.

Learn the Method See the Recipes

Dry Brine

Beginner

Salt, Time, and Nothing Else

Salting meat ahead of time and letting it sit uncovered in the refrigerator, so the salt pulls moisture out, dissolves into it, and draws it back in. No bucket, no water, no dilution. A dry-brine seasons the meat all the way through, keeps it juicier on the fire, and dries the surface so the skin crisps and the bark sets. It is the single cheapest upgrade in barbecue.

Learn the Method