Short ribs and red wine have been a couple for a long time. I just figured they’d get along even better with a little smoke in the room. These smoked braised short ribs get two hours of smoke, then finish in a red wine braise until they’re fall-apart tender. I’ll be honest, I almost left
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If you bought my first cookbook, thank you, and you probably remember the smoked meatloaf in it. It’s one of the recipes I get the most feedback on, enough that I built a second meatloaf for my next book, this time without the smoke. This one’s an Italian meatloaf instead of the smoked BBQ style.
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Sweet heat is having a moment, and honestly, it earned it. These grilled hot honey chicken thighs are everything I want in a backyard cook: crispy charred skin, juicy dark meat, and a sticky glaze that hits sweet, smoky, and spicy in the same bite. The best part is how simple this cook is. No
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If you follow Grillseeker, you know I like to color outside the lines. These Chicken Tikka Masala Tacos are exactly that kind of recipe. I’m not talking about slapping teriyaki glaze on a burger and calling it fusion. I mean actually going off-road with two flavor traditions that genuinely make sense together. My Birria Smashburgers
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If you’ve never had a Seattle style hot dog, the ingredient list is going to raise some eyebrows. Cream cheese on a hot dog? Stick with me. This is one of those combinations that sounds wrong until you try it, and then you can’t un-try it. It’s tangy, savory, a little sweet from the caramelized
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Chinese takeout has always been one of my comfort foods. It’s quick, familiar, and hits that sweet spot when you want big flavor without leaving the recliner. At the same time, I’ve always had a soft spot for unusual burgers; the kind that bend the rules a little but still feel approachable. Somewhere between those
Kung Pao Chicken Burger Read More »
I grew up in Michigan, and if I’m being honest, we didn’t have a lot growing up. A venison burger wasn’t a delicacy in our house, it’s just what we ate. It was the most common red meat on our table, and I’m proud of that. It taught me early on that great food doesn’t
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If you follow my blog, you know I have a soft spot for recipes that look impressive but don’t require you to start at the crack of dawn. This double smoked ham is exactly that. A pre-cooked spiral ham goes back into the smoker and gets slathered in a bold Korean-inspired glaze built on gochujang,
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Birria smashburgers combine everything people love about crispy edged smashburgers with the deep, rich flavor of birria consommé. This recipe keeps the burger clean, and serves the birria on the side for dipping. That approach delivers better texture, a better eating experience, and a dramatic cheese pull before the dunk. This birria smashburger recipe is
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