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Outdoor Recipes

Home Outdoor Recipes
Smoked and beer braised corned beef on a cutting board with potatoes and a block of hickory wood in the background

Smoked and Beer-Braised Corned Beef

Try this two-step method to transform brisket into a showstopper meal.
Grilled lobster tail halves plated with view of the seared lobster flesh that makes this method tasty and the shells that hold the sauce while grilling

Grilled Lobster Tail Halves With Chipotle Butter

Try this flavorful, easy recipe to enjoy grilled lobster tail without the hassle of removing the shells. Ten minutes to prep, ten minutes to cook.

Pan-Seared and Smoked Chicken Paprikash

This simple recipe of pan-seared and smoked chicken paprikash is the perfect weekend special or weeknight home-cooked dinner.
San Diego Style Street Tacos with steak, onion, cilantro, salsa, and avocado creme

San Diego Style Street Tacos

Marinated skirt steak is the star of these street tacos: enhanced by the onion, cilantro, and homemade restaurant-style salsa and avocado.
Bone-In Prime Rib from Omaha Steaks sliced and ready to serve

Grilled Prime Rib Roast Recipe

My easy-to-follow dry brine grilled prime rib roast recipe brings restaurant-quality flavor to your kitchen.
Sweet Thai Chili BBQ Turkey cut and ready to serve

The Best Non-Traditional Turkey Recipe

After you try this recipe you're going to be running to the store to stock up on as many frozen turkeys as you can fit in your freezer.
Beef ribs with Avocado Cilantro and Lime Vinaigrette ready to serve

How to Make Beef Ribs on a Pellet Grill

These beef ribs take some time to prepare right, but they aren't difficult to make and they're well worth the wait.
Smoked Beef Chuck Roast sliced and ready to serve

Easy Smoked Chuck Roast Recipe

This is a very easy recipe, but more importantly, it's delicious. This roast is packed full of flavor but the cut of meat itself is pretty underrated.
Grilled Herb Crusted Rack of Veal sliced and ready to serve

Grilled Herb Crusted Rack of Veal

The technique I use for this rack of veal is similar to the one I use for a rack of lamb. Veal, however, has a very mild flavor so we'll prepare this meat differently than lamb to allow the herb crust to complement but not overpower this delicate and delicious meat.