Recipes

Basque beef is retired dairy cows, left to graze wild for years in the Basque Country, developing incredible marbling and flavor. Quite unlike anything I’d eaten before. We charcoal grill Basque filet in this recipe before making it into a wellington, baked in a wood-fired oven.

Quickly seared hanger steak, basted with flaming bone marrow dripped from a red-hot flambadou, served with chimichurri. This recipe is simple, has a bit of theater, an incredibly satisfying, flame-grilled beefy taste, and is everything simple BBQ should be. Give it a go, you won’t be disappointed.

This compound butter is easy to make with wild garlic picked from the woods, unctuous beefy bone marrow shafts, shallots, lemon zest, and salt and pepper. Melted over resting steaks, boiled or steamed veg, or baked potatoes, is nothing short of heavenly. Be sure to give it a go!

This bone marrow butter uses smoked beef marrow bones, as well as smoked shallots and smoked puréed garlic to create an incredible compound butter that packs an almighty flavor punch. It’s perfect for adding into sauces, stocks, gravies, or for melting over boiled veg or resting steaks.

Wild garlic butter is easy to make, with ramsons free and easy to pick from most ancient woodlands. Make this compound butter in bulk, then freeze to use year-round, with meat, fish, vegetables, or any place where you’d use regular butter but would enjoy an extra kick!

Learn how to make delicious, moist, flavor-packed burgers from raw ingredients yourself, at home, to achieve perfect flavor and moistness…and no falling apart patties. We cover it all from meat selection to choosing binders and finally making and cooking the perfect burger.

Pork belly, stuffed with pork loin, liver, onion, sage, rosemary, thyme, garlic, fennel, lemon zest, and white wine. I adapted this classic Italian dish for rotisserie cooking, and in my opinion smashed it out of the park! I loved this dish, you should try it.

Delicious yet quick and easy to cook grilled corn. I brush with butter, then dust with spicy dry rub halfway through grilling to ramp up the flavor! And this is geared more toward grilling without husks instead of the easier grilling with husks on.

You often see pitmasters mopping their meats partway through cooking. But why? What are the benefits? Is it recommended for all cooks, or only for certain meats, or during the use of specific BBQ methods? Let’s find out, and look at some of our favorite mop sauce recipes.

The gelatinous texture of beef cheeks is off-putting for some, who find them too soft, squishy, and a bit too ‘mouth-coating.’ But after smoking them low n slow after applying a good BBQ rub, then braising for the second half of the cook, they are simply delicious.

Beef ribs are one of my all-time favorite meats to BBQ! Similar taste to brisket, easier to cook and ready in half the time, while also being cheaper to buy. What’s not to like? So here’s how I turn these ‘brisket on a stick’ behemoths into a wonderful beefy treat.

ABTs are jalapeño peppers stuffed with cheese and sausage, then wrapped in bacon before dusted with a BBQ rub, slow-smoked, and then slathered in sauce. Wow! Need I say more? Learn how to make this delicious side dish that also does well as a snack.

Burnt ends are the point end of the brisket, cubed, sprinkled with sugar, then coated in sauce and returned to the smoker until they become melt-in-your-mouth, beefy candy bites. There are many methods and recipes you can follow to produce your own. Here’s our take on them, which we’re sure you’ll love.

This is my take on the famous South American, zingy, tangy, herby, spicy, garlicky condiment that is, in my opinion, the absolute best accompaniment to many cuts of grilled steak. It’s easy to make, packs a real punch, and will impress anybody you serve it to.

Beer can chicken causes many disagreements in the BBQ world: Does the beer actually impart any flavor? Is it safe to eat chicken that’s been stuffed with a beer can? Is the ink from a beer can food safe, or is it toxic? Today, we answer all your beer can chicken questions.

To make the best brisket, create the most delicious bark, to bring out, accentuate and highlight that big beefy flavor, you need to add a rub. But not just any rub. You need one that perfectly marries up with the stated goals. Here are our favorites.

Chicken, the blank canvas of BBQ that pairs with an incredibly wide variety of flavors. In this guide, we look at 3 of our favorite dry rub recipes that you can use to elevate your smoked chickens' flavor to incredible heights that is sure to impress.

The worst fear of any outdoor cook when tackling brisket is it drying out. Injecting adds moisture, as well as ramps up the flavor profile. See 3 of the best beef brisket injection recipes below, as well as a guide and tips on how to inject the right way.

Here’s how to BBQ brisket, as described by Aaron Franklin, widely regarded as one of the top brisket cooks and experts to ever fire up a smoker. With a complete description of his process and videos to follow, you can perfectly recreate his epic brisket for yourself!