Stingray-Style Tomahawk Steak with Cowboy Butter
Stingray-style tomahawk steak is a 3-inch thick ribeye or tomahawk that’s been butterflied horizontally. It opens flat like a stingray. You coat it with oil and season generously before searing over high heat. It creates a deep crust in 2-3 minutes per side. The steak then finishes on indirect heat until it reaches your target […]
Smoked Pulled Beef Sliders
Smoked pulled beef sliders are tender, juicy chuck roast smoked uncovered at 225°F for 7-9 hours until it reaches 200-205°F internal temperature and probes with little resistance, then shredded and piled on toasted slider buns with creamy homemade cheddar cheese sauce, pickles, or caramelized onions. The low and slow smoking process breaks down the chuck […]
Chuck Roast Carne Asada-Style Tacos
The whole process takes about 30 minutes from start to finish. Spend 10 minutes cutting chuck and making chipotle crema. Cook meat for 6-8 minutes over high heat. Warm tortillas and assemble tacos. The thin-sliced chuck cooks quickly due to its reduced thickness, developing caramelized crust while staying tender. The high marbling content in chuck […]
Smoked Beef Shank Recipe – Thor’s Hammer
Smoked beef shank Thor’s Hammer uses 1 whole beef shank patted dry and seasoned generously on all sides with salt, garlic powder, and black pepper, then smoked at 275°F placed directly on the grates until deep, dark bark forms and internal temperature reaches approximately 175°F, typically 3-4 hours. Transfer to foil pan and add 2-3 […]
Tri-Tip with Chimichurri Recipe
Forward-seared tri-tip with chimichurri uses 2 tri-tip roasts (2-3 lbs each) lightly coated with olive oil or beef tallow, seasoned generously with steak or BBQ seasoning, then seared directly over high heat for 2-3 minutes per side until deep crust forms. Move seared tri-tips to the cool side of the grill opposite the heat, close […]
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 […]