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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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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Smoked “Fatty” Sausage Roll
We had a friend visiting us this weekend that had one request – “make me something on your grill.” Firing up our grill or smoker is usually a given on the weekends, but this particular weekend we had limited time and the temperature was in the low 30’s, so not exactly my ideal grilling weather. Hmm,…
