By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Grilled bison steaks have never tasted better thanks to the sous-vide-que cooking method, combining the moistness and tenderness of sous vide with the smoky BBQ char from the grill. By poaching the bison ribeye in butter during the sous vide bath, this lean meat is both flavorful and juicy. It's sheer steak bliss.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
If you like bacon then you'll love pork belly. Fall apart tender and full of smoky goodness, this recipe for sous-vide-que pork belly is sure to be a crowd favorite. Starting with a low and slow sous vide water bath, the moist and tender pork belly is then smoked and grilled to create a truly amazing dish.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. Here, meaty duck legs are slow cooked in duck fat until fall apart tender before being finished on the grill until it is kissed with smoke and the skin is perfectly crisp.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
With this smoked sliced chuck roast recipe, you'll be able to create beef as moist, tender, and flavorful as traditional Texas brisket. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price and weight.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Beef tenderloin is the most tender muscle on the steer. But regardless of how wonderful this cut is, many people have no idea what to do with it. As such, here's a "how to", offering simple techniques for cooking whole or in parts.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Chuck roast has never tasted better. By using a low and slow barbecue technique, this already flavorful cut of beef picks up the wonderful taste of smoke and is rendered juicy and tender enough to pull into shreds. Using the pulled BBQ chuck roast method results in beef that can be used for tacos and countless other dishes.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Don't throw away those chicken skins! Cook them up into crispy, savory cracklins to snack on or serve as a garnish with the cooked poultry. It's easy. This recipe shows you two methods for making any poultry cracklins on the grill or in a frying pan. Plus recipes for chicken bacon, schmaltz and gribenes!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Pesto is one of the world's great and most versatile sauces, and this tested recipe is sure to become your new favorite. Pesto is a classic on pasta, but it also makes a superb when tossed with potatoes, spread on crostini, tossed with grilled shrimp, blended with butter for steaks, and so much more.
By:
Chef Ryan
Take your grilled sausages to a whole new level with this tested recipe for homemade Moroccan Merguez lamb sausage. Merguez is a spicy sausage from North Africa whose popularity has spread all over Europe with African immigrants. You'll find it being grilled in Berlin on street corners and in Paris' finest restaurants.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
A specialty of Santa Maria in California, this recipe for grilled tri-tip steak is sure to impress your guests. Tri-tip is a crescent-shaped muscle from the bottom sirloin just in front of the hip. It has a big beefy flavor, and it is very lean, so it must be sliced against the grain to ensure it is tender.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
There are some tricks to learning how to cook a perfect prime rib, tenderloin, round, rump, and other beef roasts and we have assembled them all in one place! Discover our secrets for ensuring it is cooked right from end to end and with a deeply flavored crust in this ultimate prime rib recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Dive into a bowl of red or the the chili dog of your dreams with this recipe for an amazing all-purpose chili and chili sauce. Packed with flavor, you'll be cooking up this chili for classic Coney dogs, chili cheese fries, or just a bowl full, Cinci style. Add some BBQ sauce and you'll even have sloppy joes!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Italian sausage has never tasted better than when it is freshly made by hand. This homemade Italian sausage recipe features coarsely ground pork sausage in natural pork casing, with a distinctive flavor from fennel seed and other herbs and spices. Try it on pizza, in sandwiches, in pasta sauce, and so much more.
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