Duce Raymond
6 recipes converted from their YouTube cooking videos.
How to Make Homemade Bacon!
A step‑by‑step guide to curing, smoking, and finishing your own pork belly into thick‑cut, maple‑pepper bacon. Includes a 7‑day dry cure, low‑and‑slow smoking to 165°F, and a quick oven finish for perfect crispness.
Chef makes BBQ Pork Belly Sliders + Gochugaru Street Corn!
A Korean‑inspired pork belly slider featuring smoky smoked pork belly glazed with a sweet‑spicy gochujang‑DQ glaze, quick‑pickled daikon, carrots and cucumber, and toasted milk‑bread buns. Perfect for a bold, street‑food style sandwich.
Here’s a tip on resting your brisket
After smoking a whole packer brisket to an internal temperature of 205°F, proper resting is crucial for juicy, tender meat. This recipe walks you through unwrapping, steaming off excess heat, re‑wrapping, and resting the brisket in a cooler for at least one hour before slicing.
Teaching you how to serve brisket Texas style
A step‑by‑step guide to slicing a smoked Texas‑style brisket the traditional way – cutting against the grain to a perfect pencil‑eraser thickness so each slice folds over a finger without falling apart, delivering melt‑in‑your‑mouth tenderness.
How to Make Competition Chicken Thighs
A competition‑style BBQ recipe from Duce Raymond that trims bone‑in, skin‑on chicken thighs, seasons them with a robust rub, smokes them low and slow, then finishes them in a buttery chicken stock bath before a quick sauce glaze. Perfect for serious home pitmasters looking to replicate championship flavor.
How to Make Baby Back Ribs on a Weber Grill!
A backyard barbecue classic: tender baby back ribs seasoned with a simple salt, pepper, and garlic rub, slow‑cooked on a Weber charcoal grill at 275‑300°F for 2½‑3 hours, then finished with a sweet‑and‑spicy Sweet Baby Ray's glaze. No smoker needed—just charcoal, a water pan, and a rib rack.