Smoked Molasses Coffee Beef Rib Burnt Ends
This burnt ends recipe turns 2 pounds of boneless beef ribs into smoky, sticky, fall-apart tender bites using a two-phase cook: a 250°F applewood smoke until the cubes hit 175°F with a deep mahogany bark (2 to 3 hours), followed by a 2-hour covered braise in a homemade molasses coffee BBQ sauce. The seasoning stays […]
Teriyaki Beef Skewers
These teriyaki beef skewers thread 2.5 to 3 pounds of marinated flank steak cubes with bell peppers, sweet onions, and mushrooms, then grill at 350 to 400°F for 10 to 12 minutes with repeated basting that builds a sticky, caramelized teriyaki glaze. The homemade marinade combines soy sauce, brown sugar, honey, rice vinegar, sesame oil, […]
Smoked Picanha Recipe
This smoked picanha recipe cooks a whole 2.5 to 3 pound picanha roast fat-side down at 275 to 300°F while a tray of Parmesan-crusted baby gold potatoes crisps up on the smoker beside it. The fat cap gets scored in a diamond pattern, seasoned with salt, pepper, and garlic powder, and rendered slowly over the […]
French Dip Sandwich
This smoked prime rib french dip sandwich starts with a 4-pound boneless prime rib coated in garlic herb compound butter and smoked at 275°F over a foil pan filled with shaved red onions, beef broth, garlic, rosemary, thyme, and Worcestershire. Every drop of rendered beef fat and herb butter falls into that pan during the […]
Bacon Cheeseburger Sliders
These bacon cheeseburger sliders stack pre-cooked seasoned ground beef, American cheese, crispy bacon, pickles, and a homemade pickle ranch on King’s Hawaiian Sweet Slider Rolls, then get topped with Colby Jack and baked at 350°F for 15 to 20 minutes until the cheese is fully melted and the buns are golden. The pickle ranch made […]
Bourbon Glazed Bison Burgers
This bison burger recipe takes 1 pound of ground bison mixed with panko breadcrumbs, egg, garlic, salt, and pepper, then formed into two 1/2-pound patties and grilled to a medium-rare 130 to 135°F internal. The burgers get brushed with a sticky bourbon glaze made from 1/2 cup of bourbon reduced with brown sugar, red pepper […]
Brisket Pizza
This brisket pizza turns leftover smoked brisket into a 15-minute backyard meal by loading the meat onto a frozen Home Run Inn cheese pizza along with smoked gouda, pickled red onions, BBQ sauce, and fresh chives. The pizza cooks on a 400 to 425°F grill set up for indirect heat until the crust is crispy […]
Grilled Picanha Recipe
This grilled picanha recipe takes a whole 3-pound top sirloin cap, scores the fat in a crosshatch pattern, slices it into 1.5-inch steaks, then threads the steaks onto a large skewer in the traditional Brazilian style. The picanha cooks over open fire until it hits 120°F internal, then rests up to a perfect 130°F medium-rare […]
Skirt Steak Tacos
These skirt steak tacos get the meat dry-seasoned with cumin, chili powder, garlic, salt, and pepper, then grilled hot and fast at high heat for 3 to 4 minutes per side until medium-rare. After a 10-minute rest, the steak gets sliced thin against the grain and tucked into warm corn tortillas with a charred chipotle […]
Grilled Tri Tip With Chimichurri
Watch See How It’s Done: This tri tip recipe grills a 2 to 3 pound tri-tip roast over direct heat for a deep crust, finishes it indirect until the internal temperature hits 130°F for medium-rare, then serves it sliced against the grain with a charred green onion chimichurri. The sauce takes a classic Argentine chimichurri […]