Beef And Bison Recipes For The Smoker Or Grill From AmazingRibs.com

Beef Recipes

By:

Meathead

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?

Sliced brisket

Authentic Texas Style Smoked Brisket Recipe

By:

Meathead

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!
Sliced homemade pastrami

A Smoked Pastrami Recipe That’s Close To Katz’s

By:

Meathead

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!
Sliced corned beef

Our Famous Corned Beef Recipe Outshines Store Bought

By:

Meathead

Our famous corned beef recipe is not only fun, it also puts the prepared stuff at your local grocery store to shame. Preparing and cooking this corned beef brisket recipe might take a little extra time but it is well worth the effort when you bite into it! Smoke it on the grill and suddenly you have homemade pastrami!
Chicago Italian beef sandwich

Better Than Chicago’s Best Authentic Italian Beef Sandwich

By:

Meathead

Classic Italian Beef Sandwiches are a popular regional specialty in Chicago and here is the recipe to make easy authentic Italian beef sandwiches at home featuring slow smoked beef, drippings, and peppers.
Sliced prime rib roast

The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts

By:

Meathead

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.
Beef Prime Rib Cooked Sous Vide Que

The Best Beef Prime Rib And How To Cook It Sous Vide Que

By:

Meathead

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!
Smoked Texas style beef rib

Smoked BBQ Beef Ribs Just Like They Do ‘Em In Texas

By:

Meathead

Create delicious Brontosaurus sized beef ribs at home with this tested smoked Texas beef rib recipe. Whether it is meaty beef short ribs or the more flavorful beef back ribs, the key to successfully replicating this Texas BBQ classic is cooking them low and slow over live fire with just the perfect touch of smoke.
BBQ rub being sprinkled on to meat

Big Bad Beef Dry Rub Recipe

By:

Meathead

This flavorful beef dry rub recipe is perfect for seasoning brisket, beef ribs, steak, and more. In Texas, many barbecue joints use plain old salt and pepper, called Dalmatian rub. But beef brisket and beef ribs can handle, and benefit from, a more potent mix of spices. You can make this beef rub in advance and store it.

Grilled And Smoked Meatloaf Recipes

By:

Meathead

The world's best meatloaf was made by your mamma and no recipe will come close. So let's start with the assumption that the best we can do is second best with our smoked meatloaf recipes, stuffed meatloaf recipes, grilled meatloafs recipes, and more!

Burger, Sloppy Joe, Salisbury Steak Recipes

By:

Meathead

Our growing section of burger recipes will help you understand all the angles in making big fat juicy steakburgers or thin crispy diner burgers, and the techniques are very different! We'll take you on a tour of the regional styles of hamburgers, and even give you the secret sauce recipe. Plus sloppy joes, Salisbury steaks, and more!

How to Grill A Steak Like A Pro

By:

Dave Joachim

Want a great steak tonight? You don't have to shell out last week's paycheck at an expensive steakhouse when you can learn how to grill a steak like a boss with our comprehensive guide. Here are six simple steps to help you achieve grilled steak nirvana!
Sliced flank steak

The Only Grilled Flank Steak Recipe You’ll Ever Need

By:

Meathead

Crusty on the outside and juicy on the inside, this recipe for grilled flank steak is a great alternative to more pricey beef cuts such as ribeyes. Because they are thin, hot and fast cooking over direct heat is key to perfect flank steak. This is a great cut for a flavorful board sauce or chimichurri sauce.
Grilled and sliced London Broil

Grilled London Broil That’s Chock Full Of Flavor

By:

Meathead

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.
Grilled Caprese salad stuffed flank steak pinwheels plated

Caprese Flank Steak Takes The Classic Italian Salad To The Grill

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.
Grilled steak

Secrets Revealed For Creating Steaks That Put The Best Restaurants To Shame

By:

Meathead

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!

Grilled Chuck Steak With Red Wine Marinade For Date Night

By:

Meathead

Discover truly delicious chuck steak thanks to this simple, but flavor rich, recipe. Chuck steak is a relatively cheap solution to a weeknight family meal and adding a delicious red wine based marinade makes it extra tasty. Finish the chuck on the grill for a rich, smoky dish that is perfect for date night!
Plated smoked filet mignon with butter poached lobster tail

A Romantic Surf-and-Turf: Lightly Smoked Filet Mignon With Butter Poached Lobster

By:

Clint Cantwell

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!
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The Big Chill: A Trick For Making The Perfect Sous-Vide-Que Steak

By:

Clint Cantwell

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.
Sous-vide-que ribeye plated and topped with butter

The Secret To This Amazing Grilled Ribeye Is Sous Vide

By:

Clint Cantwell

Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the grill for smoke and char.
Grilled cowboy bison ribeye plated

Rich Butter Poached Bison Ribeye Recipe, The Sous-Vide-Que Method

By:

Clint Cantwell

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.
Filet mignon eggs Benedict plated

Level Up Your Eggs Benedict Game With Filet Mignon

By:

Clint Cantwell

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.

An Introduction To The Art Of Steak Cookoff Competitions

By:

Clint Cantwell

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.

How to Dry Age Steak At Home

By:

Meathead

Here is how to dry age and wet age beef at home and save a lot of money in the process.
Sliced and plated beef tenderloin

Preparing A Whole Beef Tenderloin And Making Filet Mignon, Chateaubriand, Steaks, And Spiedies

By:

Meathead

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.

The Rib Cap, The Best Cut On The Steer

By:

Meathead

Along the outside edge of the beef ribeye lies the rib cap or deckle, which is more marbled and flavorful than the ribeye itself.
Sliced brisket and burnt ends in a competition BBQ turn-in box

Championship Competition Brisket Recipe

By:

Clint Cantwell

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.
Sliced sous vide and smoked brisket

Sous Vide And Smoke Ensure Texas Beef Brisket Nirvana

By:

Clint Cantwell

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.
Sliced tri-tip on a tasted roll

Grilled Santa Maria Tri-Tip Roast: Poor Man’s Filet Mignon

By:

Meathead

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 big beefy flavor, it is very lean, so it must be sliced against the grain in order to ensure it is tender.
Sliced sous-vide-que bottom round roast

Mouthwateringly Tender Bottom Round Roast, Sous Vide And Smoked

By:

Clint Cantwell

Sous-vide-que bottom round roast makes an inexpensive and extremely lean cut of beef mouthwateringly tender by combining the sous vide method with the grill. Our recipe starts with a low temperature water bath to make it moist and tender, followed by a barbecue element via live smoke and fire for extra flavor.
Roast beef sandwich

Authentic Pit Roast Beef Done Right In Your Own Backyard

By:

Meathead

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.
Sliced smoked chuck roast

Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

By:

Clint Cantwell

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.
Smoked shredded chuck roast

This Pulled Chuck Roast Recipe Is A Smoky Flavor Explosion

By:

Clint Cantwell

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.
Sliced sous vide and smoked pastrami

Pure Pastrami Perfection, The Sous-Vide-Que Method

By:

Clint Cantwell

Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. To begin, prepared corned beef is rendered moist and tender thanks to a low and slow sous vide water bath. The meat is then smoked on the grill, creating mouthwatering sliced pastrami for sandwiches and more.
Reuben sandwich

Classic New York Style Rockin’ Reuben Sandwich Recipe

By:

Meathead

Create the ultimate Reuben sandwich with this simple recipe. If you've never tried a Reuben sandwich then you're missing out on one of the greatest flavor combinations ever. Thinly sliced corned beef is layered thick on rye or pumpernickel bread along with Swiss cheese, sauerkraut, and a Russian-style dressing.
corned beef hash

The Corned Beef Hash Recipe All Others Aspire To Be

By:

Meathead

Corned beef hash is a perfect way to use leftover corned beef after St. Patrick's Day has come and gone. Cooking chopped corned beef along with potatoes, onion, and other select ingredients results in a dish that puts all other corned beef hash to shame. Top it with an egg or other ingredients for your own twist.
corned beef and cabbage

Corned Beef And Cabbage Done Right (You’ve Been Doing It Wrong)

By:

Meathead

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.

The Science of Beef Ribs

By:

Meathead

There are several subsections and cuts from the ribs: Back ribs, ribeyes, short ribs, English cut, flanken cut ribs, riblets, boneless short ribs.
Smoked beef back ribs

You’ve Never Experienced Beef Ribs As Delicious As This

By:

Clint Cantwell

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.
Smoked and braised short ribs on egg noodles

Smoked And Braised Beef Short Ribs Sorta Provencal Recipe

By:

Meathead

One of the best ways to cook beef ribs is braising in flavorful liquid. Here's a classic and easy French recipe for beef short ribs Provencal with a smoky twist.
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Smoked and sliced beef ribs on cutting board with cleaver

Meaty Beef Ribs with Rosemary Red Wine Sauce, Sous-Vide-Que At Its Finest

By:

Clint Cantwell

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.
Grilled Korean style beef short ribs

Korean BBQ Short Ribs (Galbi) Made Even Tastier In Your Backyard

By:

Meathead

Korean Galbi (Kalbi) is delicious beef rib meat sliced thin, marinated, and grilled right at the table at most Korean BBQ restaurants. Here is a tested recipe. Wonderful and fun!
Roasted bone marrow

Prairie Butter: Roasted Beef Marrow Bones Recipe

By:

Meathead

Called "prairie butter" and "poor man's foie gras" bone marrow is a great spread, like butter, and here is a delicious tested recipe. In recent years, chefs have brought back an ancient practice, serving roasted beef marrow as an appetizer. The creamy and slightly nutty textures and flavors truly shine in this recipe.
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Grilled lamb cubes, a.k.a. spiedies

This Spiedies Recipe Will Have You Kicking Kebabs To The Curb

By:

Meathead

In Binghamton NY they make spiedies rather than kebabs, and for good reason. They're better. Typically they are marinated and grilled hunks of lamb or beef. These spiedies are not cooked on skewers, but grilled with onions and peppers. Served rare to medium, the marinade flavor is almost as strong as the meat flavor.
Chili con carne in a bowl with cheese and sour cream

Award Worthy Texas-Style Chili Con Carne Recipe

By:

Meathead

Create the ultimate bowl of chili with this recipe for authentic Texas chili con carne. Starting on the grill for a touch of BBQ flavor, this chili recipe is built from numerous layers of flavor, including such unexpected additions as chocolate and tortilla chips to create mouthwatering results.
Homemade chili

The All Purpose Chili Recipe You’ve Been Searching For

By:

Meathead

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!
Double cheeseburgers on a plate

Hamburger Secrets: How The Zen Master Prepares A Real Happy Meal Hamburger

By:

Meathead

Here's everything you need to know about burgers and how to make the best hamburger you ever tasted.
Jalapeno bacon cheeseburger plated

Sweet and Spicy Jalapeño Bacon Cheddar Burger Brings The Heat

By:

Clint Cantwell

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.
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Umami bomb burger

The Ultimate Umami Bomb Burger

By:

Max Good

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.
Bacon jam burger with corn

Bacon Jam Takes Traditional Burgers Over The Top

By:

Clint Cantwell

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.
Fried green tomato burger with comeback sauce

Fried Green Tomato Burgers That’ll Make Any Southerner Swoon

By:

Clint Cantwell

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.
Beef jerky

Meathead’s Best Old Fashioned Smoked Beef Jerky

By:

Meathead

If you like beef jerky then you will love these three easy to follow methods for making your own flavorful home made beef jerky. Skip the expensive prepared beef jerky that is full of unnecessary additives and preservative and follow this recipe for making healthier, nutritionally rich BBQ beef jerky at home.
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What Causes Some Beef To Have A Liver Flavor?

By:

Meathead

Some steaks have the undertone flavor of liver. There are several factors that cause it.

The Science Of Juiciness, Why Resting And Holding Meat Are Different, And Why It’s Time To Stop Crying Over Spilled Juices

By:

Meathead

Stop worrying about resting meat after it is cooked. Serve it hot. We bust this myth with a review of the scientific research, some tests of our own, some basic meat science, explanations of carryover cooking and what makes meat juicy, a look at doneness temperatures, and how carving comes into play.

Beef & Bison Cuts: Not All are Created Equal

By:

Meathead

Everything you need to know about the different cuts of beef, all the primals as well as all the popular commercial cuts.

Buying Beef: Beef Grades And Labels, And Busting The Kobe Beef Myth

By:

Meathead

Grades of beef explained: Choice, Prime, Wagyu, Certified Angus, Kobe, aged, grass fed, grain fed, organic, natural, kosher, and halal.

Butchers And Meat Suppliers Who Sell Online And Mail Order

Many of our favorite meat suppliers now ship right to your door. Here are some suppliers of prime rib roasts, aged ribeyes, wagyu brisket, Berkshire pork, and other meats we love.

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Published On: 4/24/2019 Last Modified: 4/14/2021


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Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

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Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Digital Thermometers Are Your Most Valuable Tool And Here’s A Great Buy!

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
Click here to read our complete review

The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order

The Undisputed Champion!


 
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review

Bring The Heat With Broil King Signet’s Dual Tube Burners


The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you’re using oven mitts at the grill, it’s time to trade up. Say hello to these suede welder’s gloves. They’re heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon