Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
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.
These beef ribs take some time to prepare right, but they aren’t difficult to make and they’re well worth the wait.
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.
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.
This Spanish-inspired appetizer recipe is super easy and is literally the first food devoured anytime I have a gathering.
Who doesn’t love a nice bowl of homemade fettuccine Alfredo? In my recipe, I’ve added an element of fire that makes this classic even better.
I’ve loved Sauerkraut from the first time I ever tried it with some kielbasa many, many years ago. Like most foods I loved as a child, I’ve tried to improve on them by adding live fire and smoke.
This easy smoked chicken enchilada recipe is a family favorite and great for a weeknight meal. Make it more flavorful with my homemade enchilada sauce.
Matt teaches you how to properly spatchcock a chicken — a technique that allows you to grill your chicken more evenly and quickly.