Brisket Burnt Ends
These bite-sized morsels of slow smoked goodness are a guaranteed hit as an appetizer or a meal, especially when smoked on your Traeger or Big Green Egg!
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Chimichurri Stuffed Flank Steak
Our 11-year-old suggested we smother chimichurri into a Stuffed Flank Steak instead of traditional cheese and peppers. Who are we to deny him this growth opportunity. Smoked with mesquite, the taste was out of this world!
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Tomahawk Ribeye w/ Compound Butter
The Tomahawk Steak is a winner for any party or special occasion and is sure to be the talk of the event. Just like it’s namesake, this steak looks aggressive, with a meaty flavor. Also referred to as a bone-in ribeye or cowboy steak, it’s flavorful and feeds a crowd from the cutting board well….
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Jack’s BBQ – South Lake Union Seattle
I first met Jack Timmons at his Seattle Brisket Experience popup event way back in 2013. I had come across an invite online for the event with book signings by Daniel Vaughn, BBQ Editor for Texas Monthly. Daniel was in town on the release tour for his book, Prophet of Smoked Meats. I didn’t know…
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Easy Pork Belly Burnt Ends
We weren’t anticipating making pork belly burnt ends, but decided to make a day of it after attending a car event in Bellingham, Washington (read about our other adventures at Stones Throw Brewing Co here). It probably doesn’t come as a surprise to you that our thoughts stay close to our grills, and we sought…
