Today's Recipes

Feeling pretty solid about how this one turned out. Give it to me straight—what’s the final verdict?

We have a split decision at the dinner table tonight! My wife was perfectly happy with how this turned out, but honestly, it pushed just a bit too far past my preferred temp for my own liking. I need some outside perspective to break the tie—where do you guys stand on this cook?

Alright, I need a ruling from the crowd. Give it to me straight: are we calling this over or under?

Experimented with a French Onion Filet Mignon, and the result was incredible.
The Soup: Slowly caramelize 4 sliced sweet onions in 1 stick of butter with 3 tbsp minced garlic, S+P, and a pinch of sugar (~20 mins). Stir in 2 tbsp flour. Pour in 5-6 cups beef broth, 2 tbsp brandy, 2 tbsp Worcestershire, and thyme to taste. Simmer 30 minutes.
The Steak: Reverse-sear the filet (S+P rub) at 275°F until 120°F internal. Sear 60-90 seconds per side, basting the final minute with butter and garlic-jalapeño seasoning. Rest 10 minutes.
The Bread: Bake sliced baguette at 425°F for 10 minutes. Slather with compound butter (garlic, parsley, crushed red pepper, S+P, onion powder), then bake 5 more minutes.
The Assembly: Top the rested steak with fresh grated Parmesan, provolone, and Gruyère. Torch or broil until bubbling and browned. Plate the steak, drown it in the hot soup, and toss in the toasted baguette pieces.

Consider this your official sign to start smoking your ribeyes. I let this cut roll low and slow for two solid hours until it hit 110°, then locked in that crust with a blistering hot fire sear. I’m not exaggerating when I say this is probably the absolute best steak I’ve ever made. If you haven't tried the reverse-smoke method on a ribeye yet, you need to change that immediately!

Apartment living comes with its compromises, and unfortunately, a strict 'no personal smokers' policy is one of them. That leaves me staring down this communal grill, determined to make it work.

I refuse to give up on brisket, so I'm trying to figure out how to cheat an authentic smoke flavor as closely as possible with what I've got. I’ve seen the hack where you place the meat in a metal tin tightly covered with foil, but I'm completely open to suggestions. Has anyone successfully hacked a standard property grill to act like a smoker? Drop your best tips, tricks, or workarounds!

I am officially waving the white flag. This might be the last brisket I ever attempt, because I am completely ready to give up. I have a small Traeger that easily produces magic with literally every other piece of meat, but brisket is my absolute kryptonite.

I only have access to smaller 5-10 lb cuts, and I swear I have exhausted every textbook method. Cooking at 225°F until it hits 165°F (or until the bark sets and it probes tender)? Done. Fat cap up, fat cap down, water pan, no water pan? Done. Tightly wrapped in foil, butcher paper, or resting in a foil boat? Tried them all. Every single time, it comes out bone dry.

For this latest cook, I tried switching it up: ran it low at 180°F, fat cap down with a water pan, and even injected it with beef tallow. After 3.5 to 4 hours, it was probing tender around 170°F, but the bark was basically nonexistent. So, I wrapped it tightly in foil with extra tallow on the top and bottom, cranked the grill up to 275°F, and finally pulled it at 194°F when it felt like absolute butter. I gave it a proper, 4-hour towel-wrapped rest in a pre-warmed cooler.

The result? Dry as dust. Again.

I know I must be making a dumb mistake and missing something obvious, but my patience is completely gone. I am at my wit's end and desperately need some guidance before I swear off brisket forever.

The request was for a "steak cake" for my son-in-law's birthday, so I had to deliver. I gave it my absolute best shot, bypassing the bakery and heading straight for the smoker to build a two-tiered carnivore's dream. The foundation is a massive 3 ½” smoked boneless prime rib, crowned with a towering 4” smoked filet. We sliced into it and hit an absolutely flawless medium-rare across the board. I'm pretty proud of how this meat masterpiece turned out, but I need the jury's verdict—what do you guys think of my birthday build?

Seven long hours of babysitting the fire, but we finally hit that crucial 165-degree mark. The smoke phase is officially in the books!

Tucking in an absolute heavyweight tonight. This 25-pound monster of a turkey is officially settled in at a low and slow 225°. Now the real test of patience begins—check back in about 18 hours or so when this marathon cook is finally complete!