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Read along for simple tips to improve the quality of your smoked spatchcock turkey, giving you more time to sit back and enjoy your time.

Smoked Pulled Ham has been right under our noses. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth.

This Smoked Grilled Ham and Cheese sandwich is a gateway to a new portfolio of indulgence. Smoky, crispy, savory, it’s just pure simple magic.

Reverse-searing has taken over the grilling community, for a good reason. Practically fool-proof, this process of slowly cooking steak and searing at the end give provides edge-to-edge medium rare beef with a crispy crust on the outside.

Keep it simple with this authentic marinade recipe for grilled Carne Asada Tacos. Juicy, smoky grilled steak is waiting for your tortillas and fresh salsas. Read along for a detailed guide, focused on keeping it simple. No blenders are required, but you’ll definitely need some beer.

Step up the savory flavors with this Parmesan Crusted Steak. Using filets, we’re adding an incredibly creamy layer of cheesy umami and spices.

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.

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.

Pork belly fused to the outside of a beef tomahawk steak, that’s what’s happening here. I don’t think this should take much convincing. C’mon!