After missing on my last couple of reverse sears (overcooked), I have decided to try front end sears (again!) I have 4 nice American Waygu NY Strips (Costco) that I have on a...

Hi everyone,

I’m about to embark on my first experience making corned beef from scratch, and I want to be sure I don’t screw it up. I have two big questions:

1. What’s

...

Esteemed Pitmasters,

I come to you today in a conundrum. I love to make BBQ. As a practitioner of low ‘n slow I am drawn to meat centric meals that take anywhere...

Hello Pitmasters! I have had a few folks reach out to me recently asking me how I do my steak sandwiches. That being said, I thought I would put together a recipe with my techniques,...

I've spent a while coming up with what I think is an easy weeknight burger. Nothing special or fancy. No need to "grind your own", mix in ground bacon, marinade somehow,...

This is a great winter time soup that is real tasty. Lots of meat and fresh vegetables with a great tomato base. I’ve been making this for years, and I’ve never had a better...

Yea you guessed it, Grandma's meatloaf is being challenged, modernized and often meets the smoker for amped up taste and a whole new dimension of flavor. Everyone who cooks it...

Thought I'd share this chuckie cook here in the beef channel instead of SUWYC since RustyHaines just posted a very similar cook over there (#391, shout out to Rusty).
...

This one is after 7 hours.


I just started a 17# brisket. Smoker set for 245°f. Using Big Bad Beef Rub. Apple wood for smoke. First time putting fat...

Here is the rub I use for Mexican Shredded Beef (chuck roast). You can leave the salt out if dry brining. I rub on meat before smoking, and usually sprinkle a little more on after...

Anyone have a good Carne Guisada Recipe?

This is a simple recipe that I came up with this week that is pretty good. I need to grab some sausage from Central Texas the next time I drive through to compare. I actually...

I really like this recipe but it is different from what I normally cook. Its good to step outside the box once in awhile.

I made this today and shared it at work...

This is my wife's own beef noodle soup recipe. We call it "stoup" because it's hardy & chunky and eats almost like a stew, but still has a generous soup-like broth....

Back in June I did my first beef back ribs (different from beef short ribs for those who don't know this yet, but similar cooking style)

I smoked them on my Yoder...