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Recent Posts

steak brine

Dry Brine vs Wet Brine

Brining is a pre-refrigeration era method for preserving meats that would get a unique flavor and feel. Now, the two variations, i.e., dry brine and wet brine, have made brining almost mandatory and a whole new pre-cooking style in your lives.

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cooked bbq chicken pizza with bacon on traeger smoker on cutting board

Smoked Pizza BBQ Chicken With Bacon

Who doesn’t love pizza? I mean I’m sure there are some people out there who don’t but I don’t know any of them. The thing about pizza is you can pretty much put any sauce and topping on it and it’s going to be amazing and there are a ton of combinations.

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lump charcoal direct girlling indirect grilling

Direct vs Indirect Heat For Grilling

Who doesn’t love grilling with some friends or family on a summer weekend? Good food and good friends are what grilling is all about. There are two different methods for grilling that not everyone is aware of. In order to get the most out of the food you are grilling and to get the best taste, you need to know the difference

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slicing beef brisket

Tri Tip vs Brisket

Tri tip vs brisket, they are two cuts from beef that went from relative obscurity to the main course in a lot of people’s dinner in a short amount of time. It’s no wonder either, they are both delicious when cooked right. At first glance, it might be hard to tell the difference between the two, besides maybe their size but once you get to know the two different cuts and their characteristics, you’ll be a pro in no time.

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beef jerky

Smoked Beef Jerky

Beef jerky is a great snack for any occasion. There’s only one problem with it. If you buy it from a store you will pay close to an arm and a leg for it. Making it yourself won’t only save you money, in my opinion, it tastes better too and it’s not as hard as you might think. We’re going to go over everything you need to know about how to make your own beef jerky and give you one of the best smoked beef jerky recipes around.

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Tri Tip Steak Beef

Smoked Tri Tip

Since tri tip is a larger cut of meat, I think it is easier to cook than most other steaks. You have to worry less about over cooking it like you would a ribeye or new york strip. There are a ton of recipes out there that call for brining the tri tip before you put it on the smoker and then call for you to sear it after it has been on the smoker for a while but I think those are just unnecessary steps that add time and opportunity for you to over cook it.

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