A flank steak is marinated in red wine, balsamic vinegar and soy sauce before being seared on a scorching hot charcoal grill. Grill this steak to Medium rare (four minutes per side) and slice thinly against the grain. This steak is amazing on its own or used in a salad, in tacos or even as […]
Thick cut pork chops are marinated for at least an hour before being slow smoked over fruit wood and brushed with a sweet glaze. This is a great way to take boring pork chops to a whole new level of incredible flavor!
Picanha is the National Steak of Brazil but doesn’t get much attention in the United States. It turns out that those Brazilians know what they are doing!
Peaches and Pork is a classic barbecue combination! By pairing the sweet peach preserves with a salty and bold dry rub and a little hickory smoke you can transform a bland pork loin into an amazing barbecue creation!
When it is time to “Go Big or Go Home” then it it time to break out The Beast! A Tomahawk steak is a thing of beauty to behold and never fails to impress your guests!
A Head to Head showdown of smoking a top round steak on a traditional grill vs cooked sous vide with liquid smoke! Both were amazing!
I love making my own sausages because I don’t have to worry about what “Mystery Meat” is in them! I used to think that making sausage was hard but as soon as I made my first batch I realized how easy it really was.
If you have ever tried cooking chicken thighs on a smoker then chances are you ended up with chicken skin that was rubbery and chewy. Here is a great recipe hack from competition barbecue teams to get you the perfect bite through tender skin that everyone loves!
The best steak you have ever made…and it is EASY!!!