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 […]
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, […]