If there’s a better cut of beef to BBQ than tri tip, this might be it. If you’ve been to a Brazilian steakhouse, you’ve probably had this, but chances are you’ve never made it yourself. It can be hard to find, but if you can get your hands on this cut, and you’ve got a
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Smoked salmon can be tricky. But this is a no fail method that turns out the perfect smoked salmon every time. There’s several steps to follow, and a couple days of prep, but it’s well worth it. 2-3lbs Wild Caught King Salmon Fillet, skin on4 c Water1/3 c Kosher Salt1 c Brown Sugar1 c Maple
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This is the best ever. If you have a barbecue that can accept a rotisserie attachment, such as the Weber Kettle grills, I highly recommend adding one even if this is the only thing you use it for. It’ll be worth it, I promise. 1 Whole ChickenSusie Q Seasoning1 Yellow Onion (cut into wedges)1 Apple
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Once you go spatchcock, you never go spatchback. This method of cooking a whole chicken has all the moistness you would normally get from a roasted or rotisserie chicken, but in a fraction of the cooking time. You’ll never grill individual legs and breasts again. 1 Whole ChickenSusie Q Seasoning STEP 1:Spatchcock the chicken. Lay
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The John Madden classic. But it’s more than just a gimmick. This has become a holiday tradition for us, mostly because even just the turkey comes out more moist and flavorful than cooking it on its own, not to mention the chicken and duck that also come out unbelievable. It does take some prep time
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A delicious creamy horseradish sauce is the perfect compliment to local California Yellowtail. But it also works great with other types of fish. Because of the boldness of the sauce, choose something like swordfish, tuna, salmon or shark instead of mild, flaky fish like halibut or seabass. 1 1/2lbs Swordfish (caught in USA)3 tbsp Vegetable
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This is the way tri tip is supposed to be cooked. This is the classic, traditional, Central California style tri tip with all the traditional sides. No bbq sauce, no chimichurri, not slow smoked or marinated, and cooked hot and fast on a Santa Maria style grill over red oak. As simple as this recipe
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If you’re a Texan and a brisket purist, look away now. This brisket recipe uses more than salt and pepper. It is cooked hot and fast. And it is injected. I’ve tried several methods of brisket cooking, including the traditional Texas methods, and the consensus is that this one comes out the best. 1 Full
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This stuff never lasts long, and the best part is it only requires a couple ingredients. I use an Excalibur Dehydrator for my jerky, but it can also be made in a smoker or oven on low heat. 2lbs top round, london broil, or lean cut of beef1 bottle Allegro Marinade1 cup coarse black pepper1tbsp
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This simple seared ahi has been the go to for years. It’s really easy to make, doesn’t require a lot of ingredients, and only takes a few seconds to prepare. Ingredients: 6-8oz. Sashimi Grade Ahi or Bluefin center cut loin2tsp dried ginger2tbsp sesame oil2tbsp sesame seedsSalt/PepperSoy SauceWasabi STEP 1:Season tuna with salt and pepper. STEP
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