Beef & Lamb

This smoked pastrami steak is the best way to enjoy pastrami without having to brine: It’s smokey, salty, spicy, tangy, and extremely beefy.

Few Ingredients with Complex Flavors Studying global barbecue and grilling inspires so many new ideas. This technique is influenced by Japanese cuisine,…

Let’s talk about the core elements for an easy smash burger recipe and my top 3 tips to make sure you have the most success.

The Korean grilled ribeye was born to bring the flavor. This steak transforms from the classic beefy behemoth into a drool-inducing treat.

We’re going big and bold with this Southwest beef tenderloin, paired with confetti of fried Brussels sprouts, pomegranate seeds, and molasses.

Sous vide picanha has incredibly rich flavors, slowly cooking in a combination of its own fat, salt, and smashed garlic. All you’ll need is a fork. And sweatpants.

This delicious smoked chuck roast sandwich is based on the classic Beef Suya, hailing from the streets of Nigeria. Step into incredibly warming flavors with this Beef Suya Shredded Beef Sandwich.

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible smoked pulled beef.

This is my not so secret recipe for smokey, savory gochujang chili con carne that’s going to blow your minds and save you so much effort.

The crispy crust holds in the juicy, moist meat on the inside. Sliced thin or thick, the reverse seared picanha rules the cutting board.