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!
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!
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!
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.
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 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!
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.
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.
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!
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!
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!
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.
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.
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!
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!
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!
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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 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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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The Pit Barrel Cooker May Be Too Easy
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
Comprehensive Temperature Magnet With 80+ Important Temps
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.