Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
A sweet and savory dry rub combined with mop sauce makes these grilled barbecue ribs moist and flavorful.
Combine slow smoking with rotisserie cooking for a non-traditional approach that results in seriously tender and juicy roasted pork.
Enjoy smoked pork spare ribs with two different sauces – tangy St. Louis style and sweet Kansas City style.
Strip steak requires a hands-on technique to take advantage of its cut and marbling and achieve the perfect crust and doneness.
Smoked hamburgers made with high quality hickory wood chunks and finished 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.
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.