Restaurant Style Grilled Steak Fajitas
Skirt and flank steak in a citrus chile marinade, grilled hot and fast over charcoal. This is how you get that high end Mexican restaurant fajita flavor at home.
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Backyard Smashburgers with Crispy Lacy Edges
The backyard smashburger method for crispy lacy edges and a juicy center. The right beef, the right heat, and the GrillGrates trick that makes the crust.
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Smoked Pit Beans: The Side That Cooks Itself Under the Brisket
Pit beans loaded with brisket or pork burnt ends, then smoked under the meat to catch the drippings. A pitmaster approach to the best side on the table.
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The Ultimate Guide to Smoked Brisket (Low & Slow on the Traeger)
A whole packer brisket, a salt-and-pepper rub, and 14 hours of patience. This is the complete low-and-slow smoked brisket method from trim to slice — the way we actually cook it.
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Crispy Smoked Spicy Wings with Hot Honey Glaze
Crispy smoke-kissed skin, a sticky hot honey glaze, and a burn that keeps you coming back. These are the wings.
