How do you improve an already delicious filet mignon steak wrapped in bacon? By smoking it. The rich flavor of smoke in this recipe makes the steak even more indulgent. Find out how we added extra smoke to these gorgeous, thick bacon-wrapped filets and cooked them to rosy … [Read more...]
Brisket: Tracking Temperatures Wirelessly!
Smoking brisket is a BBQ rite of passage, and it can be tricky to cook just right. You take a tough cut of beef and turn it into something tender, flavorful, and moist. Smoking a beef brisket can be a very lengthy process that involves constant temperature tracking. This constant … [Read more...]
Carne Asada Tacos: How to Grill Skirt Steak
Carne asada translates to "grilled meat," and it's the most important part of an authentic street taco. The meat should be rich, beefy, and juicy. More often than not, the cut of choice is skirt steak—it's a cut you really need to know. It has full, beefy flavor and is less … [Read more...]
How to Sear a Stuffed Burger
Ever tried a stuffed burger (sometimes called a "juicy lucy" for the gooey cheese inside)? The fillings can be as simple as onions and cheddar cheese, or as sophisticated as feta cheese and roasted red peppers. The thinner patties are easily overcooked, especially if you want … [Read more...]
Grilled Tenderloin in a Salt Crust
Labor Day traditionally marks the end of summer, and a bittersweet farewell to grilling season. This grilling project is sure to give the season a mighty send-off and delight the family and friends. A Show-Stopper Not only is grilling in a salt crust a delicious way to … [Read more...]
How to Grill Frozen Steaks
What if you could take steaks directly from the freezer to the grill, and have perfect results on the table in only 30-40 minutes? If you do it the right way, you may even find you prefer this method. More and more chefs are recommending cooking frozen steaks, and we’ve got the … [Read more...]
Indirect Heat: Grilling Tri-Tip
Tri-tip is a lean and juicy cut from the bottom of the sirloin that boasts big, beefy flavor. Its boomerang shape and uneven thickness require a little extra TLC for the best results. The secret to getting this tender, flavorful cut just right is in the grilling method, and … [Read more...]
Grilled Tomahawk Steaks: Temp Tips for Oversized Cuts
Ribeye steaks are known as one of the best cuts of meat for their rich, beefy flavor. Upgrade that ribeye to an American Wagyu Tomahawk steak and you're in for a meal to remember. Once you’ve purchased such a high quality steak, be sure to prepare it just right. With … [Read more...]
How to Grind Your Own Hamburger Meat
Every year, the 4th of July marks the peak of the summer grilling season, and what's better to feed your hungry family at an Independence Day picnic than some rich, juicy burgers! One under-used juicy burger tip is actually to grind your own hamburger meat. Grinding your own … [Read more...]
Thermal Tips: Smoked Brisket
Anytime is a good time for tender, juicy, smoky brisket. We have the thermal tips you need to get it right. So grab a "full-packer" from your butcher, and get smoking! Brisket is a rite of passage for anyone with a smoker. It’s the ultimate challenge: taking what is arguably … [Read more...]