Punch Up The Flavor With This Horseradish Cream Sauce Recipe
This creamy mild horsey sauce is great on smoked salmon, baked potatoes, and roast beef sandwiches. We also love it as a dip for chips or carrots.
Dehydrating Meats, Peppers, Tomatoes, Fruits, Etc.
Beef jerky, chipotle chilies, and smoke-dried tomatoes taste fantastic. To make them, you need to dehydrate them. Learn about which foods you can dehydrate in a smoker for extra smoke flavor and which foods dehydrate best in an indoor electric dehydrator. Hint: kale chips don’t work as well on a smoker.
Smoked Pastrami Recipe
If you’ve ever wondered how to make pastrami then we’ve got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it’s Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz’s pastrami recipe as you’ll get!
Hoisin Makes A Sinfully Good Marinade
Add a flavorful Asian twist to pork, chicken, steak, or shrimp with this recipe for an all-purpose Asian style marinade with hoisin sauce. The best thing about Asian style marinades is that soy sauce is salty, so the marinade also works like a brine, and flavors penetrate better than with most marinades.
Recipe Secrets Revealed For Grilled Steaks That Put The Best Restaurants To Shame
Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe. From selecting the right cut and beef grade to smoking and searing on the grill, you’ll be grilling up mouthwatering steaks for your family and guests in no time!
The Perfect Mop Sauce For True Texas Beef Barbecue
In Texas the traditional barbecue sauce recipe is usually more like a tomato soup, thin and spicy, it penetrates the meat.
The Big Chill: A Trick For Making The Perfect Sous-Vide-Que Steak
Fire meets water with the introduction of the sous-vide-que cooking method. By starting steak in a temperature controlled sous vide water bath, it’s rendered perfectly cooked every time. Before hitting the grill, the food is shocked in an ice and water bath to stop cooking so that it can be grilled without overcooking.