Spicy Smash Burger Tacos
Spicy smash burger tacos take everything you love about a crispy smash burger and fold it into a toasted flour tortilla with melted pepper jack cheese and a smoky chipotle mayo. This recipe uses 2 lbs of 80/20 ground beef, smashed paper-thin directly onto small flour tortillas on a flat top griddle running at 400°F. […]
Carne Asada-Style Cheese Crust Tacos
Carne asada-style cheese crust tacos are made by cooking 2 pounds of finely chopped chuck roast on a high-heat griddle with 1 medium finely diced sweet onion and 1 to 2 tablespoons Loisa Sazón seasoning until browned and cooked through, then assembling the tacos by sprinkling approximately ¼ cup shredded Monterey Jack cheese directly onto […]
Smoked Tomahawk Standing Rib Roast
Smoked tomahawk standing rib roast is a 3-bone standing rib roast (approximately 8 to 10 pounds) seasoned generously with 2 to 3 tablespoons of steak seasoning, then smoked at 275°F using mesquite wood until the internal temperature reaches 120°F, which takes approximately 2½ to 3½ hours. After resting for 15 to 20 minutes, you slice […]
Boiled Corned Beef Sandwich
Boiled corned beef sandwich is made by taking a whole corned beef brisket (3 to 4 pounds), rinsing it lightly, placing it in a large pot covered with water 1 to 2 inches above the meat along with the included seasoning packet, bringing to a boil then reducing to a gentle simmer, and cooking covered […]
No-Trim Smoked Brisket Recipe
No-trim smoked brisket is a whole Prime brisket (12 to 16 pounds) taken straight from the package with only loose or hanging pieces removed, leaving the fat cap and deckle completely intact, patted dry, optionally coated with mustard or oil as a binder, then seasoned heavily on all sides with coarse salt, coarse black pepper, […]
Smoked Shotgun Shells
Smoked shotgun shells are uncooked manicotti pasta shells stuffed tightly with a mixture of ground beef, pork chorizo, softened cream cheese, shredded cheddar cheese, and seasonings (salt, pepper, garlic powder, paprika), then wrapped with a single slice of thin bacon in a slightly overlapping spiral and smoked at 250°F for 90 to 120 minutes until […]
Smoked and Braised Oxtails
Smoked and braised oxtails are 5 pounds of oxtails patted dry, seasoned generously on all sides with salt, pepper, garlic seasoning (SPG blend), then smoked at 275°F directly on the grates for 2½ to 3 hours until a deep mahogany bark develops and the exterior is richly colored and crusty. After the smoke phase, you […]
Smoked Beef Ribs
Smoked beef plate ribs are a 3-bone rack of beef plate ribs (also called dino ribs) weighing 6 to 8 pounds, trimmed of excess hard fat on top while leaving the membrane intact on the bone side, coated with yellow mustard as a binder, then seasoned generously on all sides with salt, pepper, garlic seasoning […]
Steak and Frites Sandwich
Steak and frites sandwich is two ribeye steaks (1 to 1¼ pounds each, 1 to 1½ inches thick) patted dry, seasoned with kosher salt, coarse black pepper, and garlic powder, then cooked on a grill or cast iron over high heat with a Meater probe inserted in the thickest part, flipping every 2 minutes to […]
Over-The-Top Smoked Chili
Over-the-top smoked chili is ground beef and sausage mixed with salt, pepper, chili powder, smoked paprika, and garlic powder, formed into a single large log, then placed on a wire rack above a Dutch oven filled with diced onions, bell peppers, garlic, crushed tomatoes, fire-roasted diced tomatoes, kidney beans, pinto beans, tomato paste, beef broth, […]