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, […]
Fried Onion Smash Burgers Recipe
Fried onion smash burgers are 3-ounce balls of 80/20 ground beef topped with paper-thin shaved sweet onions, then smashed firmly onto a screaming hot cast iron skillet or flat-top griddle until the onions press into the meat and fry in the rendered beef fat. You cook the burgers for 1½ to 2 minutes without moving […]
Garlic Butter Steak Bites & Crispy Potato Skillet
Garlic butter steak bites and crispy potato skillet is 1 pound of ribeye steak cut into 1 to 1½ inch cubes, seasoned with steak seasoning, and seared in a hot skillet with avocado oil until a deep brown crust forms on all sides. You cook cubed russet potatoes first in the same skillet until golden […]
Grilled Tomahawk Steak & Chimichurri Frites
Grilled tomahawk steak with chimichurri frites is a 2-pound tomahawk ribeye seasoned with kosher salt, black pepper, and garlic powder, then seared over high direct heat until a deep crust forms on both sides before moving to indirect heat to finish cooking to 130°F internal temperature. After pulling from the grill, you top the steak […]
Smoked Jalapeño Cheddar Cheeseburger Sliders
Smoked jalapeño cheddar cheeseburger sliders is 2 pounds of 80/20 ground beef mixed with cubed sharp cheddar cheese, diced jalapeños, and steak seasoning, formed into one giant patty on a baking sheet, then smoked at 250°F until the internal temperature reaches 165°F. The giant patty sits on toasted King’s Hawaiian sweet rolls spread with spicy […]
Garlic Herb Butter Basted Filet Mignon
Garlic herb butter basted filet mignon is tender 6-ounce beef filets grilled over high heat until they develop a crust. They’re pulled at 110°F internal temperature. The steaks then get butter-basted in a screaming hot cast iron skillet. Garlic herb compound butter melts around them. Fresh thyme and rosemary infuse the butter. The herbs create […]