Smoked Tomahawk Steak with Reverse Sear and Garlic Butter
Smoked tomahawk steak is a thick-cut ribeye with the long rib bone attached, seasoned with salt, pepper, and garlic, then smoked at 250°F until it reaches 125°F internal temperature for medium-rare. You then sear it over high heat for 90 seconds per side while basting with garlic butter sauce made from softened butter, minced garlic, […]
Marinated Flank Steak with Cilantro Green Onion Chimichurri
See How It’s Done Marinated flank steak is a 1.5-2 lb flank steak marinated for 6-8 hours in soy sauce, olive oil, lime juice, Worcestershire sauce, brown sugar, and garlic, then grilled over high heat with frequent flipping until it reaches 120°F internal temperature. Let it rest to carry over to 130°F for perfect medium-rare […]
Smoked Meatloaf Recipe with Chipotle BBQ Glaze
Smoked meatloaf recipe combines 2 lbs of ground beef with 1 lb of pork sausage, mixed with panko breadcrumbs, milk, eggs, jalapeños, and BBQ rub, formed into a tight loaf and smoked at 250-275°F for 2-2.5 hours until it reaches 165°F internal temperature. You glaze it with chipotle BBQ sauce at 150°F internal temp, then […]
No Wrap Brisket Recipe
No wrap brisket recipe is a whole packer brisket trimmed to 1/4 inch fat, seasoned with coffee rub containing dark roast coffee, coarse black pepper, and kosher salt, then smoked unwrapped at 225°F for 16-18 hours until the flat reaches 203°F internal temperature. You never wrap the meat in foil or butcher paper, skip all […]
The Best Texas Twinkies
Texas Twinkies are whole jalapeños stuffed with chopped smoked brisket, cream cheese, and shredded cheddar, wrapped in thick-cut bacon, then smoked at 250°F until the bacon crisps and the filling melts into a creamy, smoky mixture. Unlike traditional jalapeño poppers that are halved, these keep the pepper intact by cutting a flap along the side. […]
Picanha Steaks with Chipotle Chimichurri Recipe
Picanha steaks with chimichurri are Brazilian beef steaks cut from the top sirloin cap with a thick fat layer, scored in a crosshatch pattern, seared as a whole roast fat-side down at 500°F until golden, then sliced with the grain into 1.5-inch steaks, grilled over medium-high heat while flipping every 2 minutes until they reach […]
Easy Smoked Prime Rib
This Easy smoked prime rib recipe is a 4-5 pound bone-in roast coated in garlic herb olive oil mustard crust, smoked at 275°F until the internal temperature reaches 135°F for perfect medium doneness, then rested for ten minutes and served with rich garlic Parmesan sauce made from butter, cream, and freshly grated cheese. The garlic […]
Grilled Tri-Tip with Uruguayan Marinade
Grilled tri tip with Uruguayan marinade is two tri-tip steaks seasoned with beef rub, seared over high direct heat for 3 minutes per side to build a crust, then sliced with the grain into 1-inch thick strips and basted with a bold Uruguayan-style marinade made from coarse salt, black peppercorns, smashed garlic, bay leaves, oregano, […]
Herb Butter Prime Rib with Golden Potatoes
See How It’s Done Herb butter prime rib is a 2-bone prime rib roast (4-5 pounds) coated in garlic herb butter made with rosemary, thyme, chives, and minced garlic, then smoked at 250°F until it hits 123-125°F internal for perfect medium-rare. The prime rib sits on a rack above a pan of seasoned golden potatoes […]
Cheesesteak Melt
Cheesesteak melt is a grilled cheese meets Philly cheesesteak—thinly sliced ribeye steak seared with caramelized onions, mushrooms, and optional green peppers, topped with melted provolone cheese, then sandwiched between buttered Texas toast and grilled until golden and crispy. The buttered bread gets toasted on a griddle or skillet until it’s crunchy on the outside while […]