Cowboy Ribeye With Worcestershire Glaze
Cowboy ribeye with Worcestershire glaze takes a 2.5 to 3 lb bone-in ribeye coated in a Worcestershire-based mud rub, seared over high heat on a 2-zone grill for 2 to 3 minutes per side, finished indirect to your target temp, and glazed with a reduced Worcestershire sauce that turns into a bold, glossy, sticky finish. […]
Steak Tacos with Charred Salsa
Steak tacos with charred salsa use thinly shaved strip roast seared fast on a ripping hot cast iron, topped with a smoky blended salsa made from charred Roma tomatoes, jalapeños, onion, and garlic. You mix 2 to 3 lbs of shaved strip roast with oil and your favorite carne asada seasoning to create a wet […]
Steak Stuffed Bread Boat
Steak stuffed bread boat loads a hollowed-out French loaf with seared strip steaks sliced thin, caramelized sweet onions, homemade roasted garlic butter, and melted pepper jack cheese. You roast a whole head of garlic at 400°F for 35 to 40 minutes, blend it into softened butter with fresh chives, sear 3 to 4 strip steaks […]
Smoked Prime Rib
Smoked prime rib with garlic herb crust delivers a bold, aromatic crust of fresh rosemary, thyme, garlic paste, and Dijon mustard over a 4 to 6 lb bone-in prime rib roast smoked at 250°F with oak or pecan wood until the internal temperature hits 125°F for medium-rare. The garlic herb paste creates a flavorful crust […]
Spicy Juicy Lucy
Spicy Juicy Lucy burgers stuff molten spicy Colby Jack cheese inside seasoned 80/20 ground beef patties for a cheese-stuffed burger that erupts with every bite. You divide 1 lb of ground beef into 8 thin patties, season with salt, pepper, and garlic powder, sandwich a slice of spicy Colby Jack between two patties, seal the […]
Loaded Steak Sandwich
Loaded steak sandwich on ciabatta with fresh chimichurri and caramelized onions turns three New York strip steaks into the ultimate grilled sandwich. You season the strips with salt, pepper, and garlic powder, sear over high heat for a deep crust, then finish on indirect at 300°F until the internal temperature hits 120°F for medium rare. […]
Smoked Pastrami Sandwich
Smoked pastrami from store-bought corned beef turns a $10 grocery store corned beef into deli-quality pastrami with a peppery bark, smoky flavor, and melt-in-your-mouth tenderness. You soak the corned beef for 1 hour to pull excess salt, coat with mustard, apply a homemade pastrami rub heavy on black pepper and coriander, then smoke at 275°F […]
Picanha Steak Fajitas
Picanha steak fajitas swap out the traditional skirt steak for thick-cut picanha (sirloin cap) and the results are unreal. You cut a 4 lb picanha roast into four 2-inch thick steaks, season with carne asada rub, forward sear over high heat for a deep crust, then finish on indirect until the internal temperature hits 120°F […]
Smoked Brisket Burnt Ends
Smoked brisket burnt ends are the crown jewel of BBQ, and this hot-and-fast method delivers them in about 4 hours instead of the usual 12+. You start with a 3 to 4 lb brisket point (not the flat), cut it into 1 to 1.5-inch cubes, and season generously with your favorite BBQ rub. The cubes […]
Chuck Roast Burnt Ends
Chuck roast burnt ends deliver the same smoky, sticky, fall-apart tenderness as brisket burnt ends, but with a 3 lb chuck roast that costs a fraction of the price. This recipe starts by cutting the chuck into 1-inch cubes, seasoning them with your favorite BBQ rub, and smoking at 275°F over apple wood for 2 […]