Smoked Queso with Steak Bites
Smoked queso with steak bites combines 1 lb cubed Velveeta, 1 lb sharp cheddar cheese cubed into 1.5-2 inch pieces, and 1 lb Monterey Jack cheese cubed into 1.5-2 inch pieces with 1 can diced green chiles, 1 cup heavy cream, and 1 tablespoon BBQ seasoning in a foil pan, smoked uncovered at 250°F for […]
Pulled Beef Sandwiches
Smoked pulled beef sandwiches use a 3-5 lb beef chuck roast seasoned generously on all sides with steak seasoning (SPG-style works perfectly), smoked at 275°F until internal temperature reaches 165°F and exterior develops good bark and color, approximately 2.5-3.5 hours depending on size. Transfer to foil pan with 2 sliced sweet onions, 2 sprigs fresh […]
Chile Honey Glazed Beef Dino Ribs Recipe
Beef dino ribs use one 8-10 lb rack with 3-4 bones, trimmed of silver skin on the meat side only while leaving the membrane intact on the bone side, coated optionally with neutral oil or yellow mustard as binder, then seasoned generously with chile dry rub made from 2 tablespoons each kosher salt and coarse […]
Rotisserie Beef Plate Ribs with Coffee Rub
Rotisserie beef ribs use one whole rack of beef plate ribs (3-4 bones, also called dino ribs) trimmed of loose fat and silver skin while leaving the fat cap intact, seasoned generously with coffee rub made from 2 tablespoons finely ground coffee, 2 tablespoons coarse black pepper, 1.5 tablespoons kosher salt, 1 tablespoon brown sugar, […]
Grilled Strip Steak Sandwich with Mint Chimichurri
Strip steak sandwich recipe uses two 10-12 oz New York strip steaks coated in olive oil, seasoned with kosher salt and black pepper, grilled over high heat at 450-500°F with flips every 1-2 minutes until internal temperature reaches 120°F, then rested for 8-10 minutes to reach final 130-135°F medium-rare through carryover cooking. Slice thin against […]
Grilled Porterhouse Steak Recipe
Porterhouse steak recipe uses two 1/2 inch thick porterhouse steaks seasoned with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder per steak, rested at room temperature for 30 minutes, then grilled over high heat with flips every minute to build even crust until internal temperature reaches 120°F for medium-rare. Baste […]
Flank Steak Pinwheels with Provolone and Spinach
Flank steak pinwheels use a 1.5-2 lb flank steak butterflied if needed for even thickness, seasoned on both sides with salt, pepper, garlic powder, and Italian seasoning, then layered with provolone cheese slices, cooked spinach squeezed completely dry, and roasted red bell pepper strips from a jar. Roll tightly from the long side, tie with […]
Garlic Herb Butter Crusted Tomahawk Rib Roast
Tomahawk rib roast uses a 2-bone, 8 lb bone-in rib roast coated completely with 1 lb of garlic herb butter paste made from room temperature butter, kosher salt, steak seasoning, whole grain mustard, minced garlic, fresh rosemary, thyme, and parsley mixed until smooth. Place bone-side down on a smoker at 275°F with a drip tray […]
Spicy Cowboy Ribeye Steak Sandwich Recipe
Ribeye steak sandwich uses one thick 2.5-3 lb cowboy ribeye seasoned generously with steak seasoning, seared over high heat to develop crust, then moved to cooler side of the grill and cooked to 125°F internal temperature for medium-rare. Rest for 10 minutes, then slice thin against the grain. Sauté sliced onions and jalapeños until softened, […]
Prime Rib Sliders with Red Wine Onions and Horseradish Mayo
Prime rib sliders use a 4 lb boneless prime rib tied with butcher’s twine and coated with wet rub made from McCormick steak seasoning and olive oil, smoked at 275°F over a drip pan filled with thinly sliced onions, rosemary, thyme, beef broth, red wine, and butter until internal temperature reaches 125-130°F for medium-rare. Rest […]