Smoked Buffalo Chicken Dip
Packed with rich flavor, this appetizer recipe uses pecan wood to infuse the chicken and the dip with hearty smokiness.
Key Ingredients
How To Cook Tri-Tip: Smoked and Seared
Smoking and searing this inexpensive cut transforms it into an amazing main dish you’ll love to share with friends.
Grilled Maple-Glazed Pork Chops
Sweet meets savory with Watkins Organic Spiced Maple Grilling Marinade and thick, juicy pork chops seared perfectly on the grill.
Rotisserie Smoked Pork Shoulder
Combine slow smoking with rotisserie cooking for a non-traditional approach that results in seriously tender and juicy roasted pork.
How to Make BBQ Ribs
Enjoy smoked pork spare ribs with two different sauces – tangy St. Louis style and sweet Kansas City style.
How to Grill the Perfect New York Strip Steak
Strip steak requires a hands-on technique to take advantage of its cut and marbling and achieve the perfect crust and doneness.
Smoked Hamburgers
Smoke your burgers with high quality hickory wood chunks and finish with a strong sear for premium steakhouse flavor.
Smoked Roast Beef French Dip Sandwich
Smoked roast beef makes the perfect sandwich when combined with French au jus and homemade horseradish sauce.
Smoked Roast Beef with Eye of Round Roast
Round steak or eye of round roast doesn’t get a ton of attention from most people. It’s a pretty lean cut of meat and as a result it can lack flavor and be tough—if not prepared correctly. The upside is that it’s relatively inexpensive and, when done right, it can make a whole bunch of people really happy. Today we’re making smoked roast beef using the eye of round roast, and we’re going to impart flavor into this meat in two different ways.