Beef And Bison Recipes For The Smoker Or Grill (41 Recipes, 3 Pages, 11 Articles)
Published On: 4/24/2019 Last Modified: 6/16/2025
Ahhhhhh, beeeeef. Is there anything more luxurious and decadent than a USDA Prime or wagyu ribeye from the grill? Or a weighty brisket smoke roasted low and slow for 12 hours? Beef, it’s what’s for dinner.
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.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you've ever wondered how to make pastrami then we've got you covered. Moist and tender, this is the ultimate homemade pastrami recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Why spend the time making our homemade corned beef recipe? Because it is so much better than anything you could buy at the grocery store!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you're a fan of The Bear, a hit FX On Hulu series with Jeremy Allen White, then this recipe for classic Italian beef sandwiches is for you
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
There are some tricks to learning how to cook a perfect prime rib, rump, and other beef roasts and we have assembled them all in one place!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Beef prime rib is a popular holiday roast. Here's how to prep a whole beef prime rib from the butcher so it cooks properly. I also share a super simple way to sous vide the roast ahead of time, then finish it on the grill so the holiday meal is ready right when you want it to be!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's the only smoked beef rib recipe you'll ever need! The key to replicating this Texas BBQ classic is cooking them low and slow.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
This flavorful beef dry rub recipe is perfect for seasoning brisket, ribs, steak, and more. You can make this rub in advance and store it.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
The world's best meatloaf was made by your mamma. So let's start with the assumption that the best we can do is second best.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Whether you prefer big fat juicy steakburgers, thin smashburgers, or something in between, we've got the recipes and techniques for you!
By:
Dave Joachim, AmazingRibs.com Editorial Director
You don't have to shell out last week's paycheck at an expensive steakhouse when you can learn how to grill a steak with our guide.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Crusty on the outside and juicy on the inside, this recipe for grilled flank steak is a great alternative to more pricey beef cuts.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
London broil is NOT a cut of meat. It is a cooking method and here is a modern recipe to make it properly with a simple marinade.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Here is an outstanding recipe for Caprese Flank Steak from Attjack, a member of our Pitmaster Club. This recipe combines a classic Italian Caprese salad with grilled flank steak in a butterflied and rolled steak cut into pinwheels and grilled hot and fast. Salad, meet grill. Grill, salad.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Discover delicious chuck steak thanks to this simple, flavor rich recipe. Chuck steak is a relatively cheap solution to a weeknight meal.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Your loved one will surely thank us after!
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
By starting steak in a temperature controlled sous vide water bath, it's rendered perfectly cooked every time.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. Here is the secret to getting it right.
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
Smoked and grilled filet mignon is the star of this mouthwatering eggs benedict recipe. Perfect for brunch, this recipe features slices of smoky, reverse seared filet mignon, a pillowy poached egg set atop a toasted and buttered English muffin, and rich and silky Hollandaise sauce.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
If you’re like me, you likely fancy yourself quite the steak griller. But the true test of one’s talent is entering one of the countless steak cooking contests held each year. If you've ever considered competing in a steak cookoff, here's a first person account of what you can expect to encounter from start to finish.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here is how to dry age and wet age beef at home and save a lot of money in the process.
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 so you know what to do with a whole beef tenderloin.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Along the outside edge of the beef ribeye lies the rib cap or deckle, which is more marbled and flavorful than the ribeye itself.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Create award winning smoked brisket thanks to this recipe from top competition BBQ team Travis Clark of Clark Crew BBQ. Travis provides a step-by-step guide to replicating his first place competition brisket recipe including selecting the best brisket, trimming the brisket, seasoning, injecting, smoking, and slicing.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Create mouthwateringly tender Texas-style BBQ beef brisket every time with this recipe for sous vide and smoked brisket. By starting with sous vide, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the smoky goodness of traditional brisket.
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.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Sous-vide-que bottom round roast makes an inexpensive and lean cut of beef tender by combining the sous vide method with the grill.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you've dreaded stuff that passes for roast beef and wished you could find the real deal then this Baltimore pit beef recipe is for you.
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:
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:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. Read on for our recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you've never tried a Reuben you're missing out on the greatest flavor combination ever. Create the ultimate Reuben with this simple recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
This corned beef hash recipe is a perfect way to use leftover corned beef after St. Patrick's Day has come and gone.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
This St. Patrick's Day, take your corned beef to a new level thanks to this fool proof recipe. Traditionally preparing corned beef and cabbage means simply throwing it all in a pot of boiling water. Unfortunately the result is salty, mushy vegetables and meat that is tough and fatty. Here are tips to elevate this dish.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
There's a lot to learn about beef rib cuts: there are back ribs, ribeyes, short ribs, English cut, flanken cut, riblets, boneless short ribs.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
As succulent as brisket but with a ready-to-carry bone, this slow smoked beef rib recipe rivals those served at the top BBQ joints in Texas. Unlike the traditional salt and pepper rub, the beef ribs are seasoned with coffee, cocoa, and chile for a bold burst of flavor that perfectly compliments their smoky beef flavor.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
One of the best ways to cook beef ribs is braising in flavorful liquid. Here's a classic French recipe for beef short ribs with a smoky twist.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Smoked barbecue beef ribs are taken to a new level of deliciousness in this recipe for sous-vide-que beef ribs with rosemary wine sauce. Juicy and tender thanks to a low and slow sous vide cooking, the beef ribs are then smoked on the grill to achieve mouthwateringly flavorful results. A pan sauce rounds out this dish.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Korean Galbi (Kalbi) is delicious beef rib meat sliced thin, marinated, and grilled right at the table. Here is a tested recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Called "prairie butter" and "poor man's foie gras" bone marrow is a great spread, like butter, and here is a delicious tested recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
These spiedies are not cooked on skewers, but grilled with onions and peppers. The marinade flavor is almost as strong as the meat flavor.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Create the ultimate bowl of chili with this recipe for Texas-style chili con carne. Start it on the grill for a touch of BBQ flavor.
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.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's everything you need to know about hamburgers and how to make the best hamburger you have ever tasted.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Experience a flavor explosion with this recipe for a sweet and spicy jalapeno bacon cheeseburger. A perfectly grilled burger patty is topped with sharp cheddar cheese, pickled jalapenos, crispy fried onions, thick cut bacon, and homemade balsamic ketchup. Layer it all on a pillowy pretzel bun for pure burger nirvana.
By:
Max Good, AmazingRibs.com’s Full-Time Grill Tester
Umami is the Japanese word for "savory" or "delicious." In addition to the familiar sweet, sour, salty, and bitter flavors, umami is the deep satisfying flavor of cured meat, mushrooms, and aged cheese. Taste it in this hamburger recipe featuring umami mayonnaise.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Sweet and savory homemade bacon jam is the star of the show in this delicious burger recipe. If you’ve never had bacon jam, get ready for sweet and savory flavor bliss. This ultimate grilled bacon cheeseburger features a rich and flavorful bacon jam spiked with bourbon, a juicy reverse seared patty, and Swiss cheese.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Take a trip to the south thanks to this burger recipe featuring fried green tomatoes and comeback sauce. Green tomatoes are sliced, breaded, and deep fried to golden perfection. Crunchy with just a hint of tartness, the fried green tomatoes pair perfectly with the burger patty and a classic Southern comeback sauce.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you like beef jerky then you will love these three easy to follow methods for making your own flavorful home made beef jerky.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Some steaks have the undertone flavor of liver. There are several factors that cause it. Read on to learn about them.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Stop worrying about resting meat after it's cooked. Serve it hot. We bust this myth with a review of scientific research and tests of our own
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Everything you need to know about the different beef cuts, all the primals as well as all the popular commercial cuts.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Grades of beef explained: Choice, Prime, Wagyu, Certified Angus, Kobe, aged, grass fed, grain fed, organic, natural, kosher, and halal.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators