Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
Strip steak requires a hands-on technique to take advantage of its cut and marbling and achieve the perfect crust and doneness.
Smoke your burgers with high quality hickory wood chunks and finish with a strong sear for premium steakhouse flavor.
Smoked roast beef makes the perfect sandwich when combined with French au jus and homemade horseradish sauce.
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.
This tasty recipe for a classic sandwich au jus uses chopped pastrami instead of roast beef and tops it with melted provolone cheese.
Enjoy a night of MBF—meat, bourbon, and fire—with this fun recipe for strip steaks that features bourbon, molasses, bitters and tamari.
Try this two-step method to transform brisket into a showstopper meal.
Marinated skirt steak is the star of these street tacos: enhanced by the onion, cilantro, and homemade restaurant-style salsa and avocado.
My easy-to-follow dry brine grilled prime rib roast recipe brings restaurant-quality flavor to your kitchen.