Every cook from the channel, written out step by step — real wood, real fire, 170 recipes and counting. Pick a category or search, then hit the video to watch it happen.
Pork
5:33
Pork shoulder smoked at 275°F on a Traeger Woodridge Pro, wrapped around 175°F, rested two hours, then tossed in a quick sauce of Sweet with a Little Heat and Penthouse Punch.
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Beef
4:16
Sobeys ground beef seasoned with Royal Nova SPG, smashed thick on a hot Napoleon griddle, topped with Cracker Barrel cheese and dressed with ketchup, mustard, pickles and onion.
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Turkey
4:28
Hayter Farms buffalo turkey burgers cooked on a Napoleon griddle insert at about 325°F to 165°F, then built on Villaggio buns with garlic sauce, tomato, onion and lettuce.
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Chicken
4:10
Chicken breasts seasoned with Gochu Knees Weak, smoked over hickory at 325°F on a Traeger Woodridge Pro, shredded, tossed in sweet chilli sauce and piled on ciabatta.
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Pork
5:09
Two untrimmed racks of ribs with Prairie Smoke & Spice rubs, smoked at 275°F over maple pellets on a Traeger and wrapped in butter, maple syrup and BBQ sauce.
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Turkey
8:06
Chud's BBQ's turkey breast method: skinned, deboned, seasoned with Heavy Hands Hank, smoked at 280°F over applewood on a Traeger and rested in foil with Becel.
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Pork
4:03
Sobeys pork shoulder rubbed with two Prairie Smoke & Spice rubs, smoked at 275°F on a Traeger Woodridge Pro, wrapped at 175°F, pulled at 198°F and piled on sesame buns.
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Beef
5:28
A $90 Costco brisket rubbed with three Royal Nova rubs, smoked overnight at 225°F on a Traeger Woodridge Pro, finished in a foil tray with beef tallow and rested 2½ hours.
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Beef
5:55
Seasoned Sobeys ground beef spread thin on Dempster's tortillas, seared beef-side down on a Napoleon griddle until crisp, then dressed like a burger with burger sauce.
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Chicken
4:43
Chicken drumsticks marinated in Greek yogurt, Smoked Peach hot sauce and Sassy Chicken rub, grilled two-zone over lump charcoal on a Napoleon and pulled at 190°F.
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Desserts
3:54
Pillsbury cinnamon rolls cut into Compliments apple pie filling, baked at 375°F on a Traeger Woodridge Pro over Applewood, then iced and topped with whipped cream and caramel.
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Beef
5:33
Leftover smoked brisket, diced and mixed into Sobeys Italian sausage meat, pressed into patties and cooked in cast iron on a Camp Chef stove, with a 3-2-1 burger sauce.
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Snacks & Sides
5:08
Canoed jalapeños packed with cream cheese, cheddar, onion, garlic and Steak Bone Dust, wrapped in homemade thick-cut bacon, smoked at 300°F on a Traeger and glazed twice.
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Chicken
5:43
Chicken wings in Maple Bacon Chili seasoning, put on a cold Traeger Woodridge Pro with Applewood pellets, run up to 425°F and glazed twice with Sweet Baby Ray's.
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Beef
4:37
Grass-fed Nova Scotia sirloin steaks seared in a Lodge cast iron pan on a propane stove, flipped repeatedly for an even crust, then basted with butter, garlic, rosemary and thyme and pulled at 132°F.
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Pork
3:32
Pork ribs seasoned with an Indian-spiced rub, smoked at 225°F with a cider vinegar spritz, wrapped with butter and more vinegar, then glazed with chunky mango chutney instead of BBQ sauce.
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Pork
5:08
Pork belly cured for ten days with a precisely weighed cure, sweet chipotle rub, hot sauce and honey, then smoked on a pellet grill into sweet, smoky, gently spicy homemade bacon.
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Snacks & Sides
4:41
Baguette slices seasoned with sea salt and toasted golden, spread with olive-oil-whipped feta, then topped with crispy bacon, fresh rosemary and a drizzle of hot honey.
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Pork
4:27
Homemade cured and applewood-smoked bacon fried crisp, tossed through spaghetti with an egg, extra yolk, Parmesan and a little cream — combined off the heat so the sauce turns silky rather than scrambled.
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Pork
5:26
St. Louis cut ribs smoked at 225°F over applewood, wrapped with butter and peach hot sauce until sticky, then finished with another layer of sauce and topped with real fuzzy peach candy.
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Beef
6:35
An inside round oven roast smoked at 225°F with apple pellets to 135°F, then wrapped and chilled overnight so it can be sliced paper-thin into deli-style roast beef for sliders.
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Chicken
4:29
A whole chicken coated in a margarine-and-seasoning binder, smoked over sugar maple at 325°F until the legs hit 185°F — juicy meat, tender dark meat and bite-through skin.
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Pork
5:39
A pork shoulder cut in half before it goes on the smoker to double the bark, smoked at 225°F, wrapped with butter and apple juice, finished at 275°F and rested a full hour before shredding.
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Pork
4:19
Pork ribs cut into individual bones before cooking, smoked at 225°F on a wire rack for two hours, then braised in a foil tray with butter and apple butter BBQ sauce until sticky and tender.
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Chicken
5:42
A whole chicken split into halves, marinated two hours in a hot sauce, honey, Dijon and garlic blend, then cooked indirect over charcoal on a cast iron grate to 185–190°F for melting dark meat.
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Beef
9:46
Tri-tip smoked over sugar maple at 275°F to 105°F internal, then seared in the firebox on hot cast iron and briefly straight over the coals, finished at 135°F and topped with fresh chimichurri.
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Chicken
5:32
Bone-in thighs marinated in a whisked sweet-and-spicy blend of garlic, Dijon, hot honey, BBQ seasoning, vinegar and oil, then grilled two-zone over charcoal to a properly tender 180°F.
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Beef
10:37
A whole packer brisket trimmed aerodynamic, seasoned with BBQ spice and coffee rub, smoked at 225°F over applewood, then finished in a foil boat that preserves the bark while the rendered fat bastes the meat.
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Pork
5:08
Pork chops sliced almost all the way through and opened out into thick, long country style ribs, seasoned with Oh Porky rub and grilled two-zone over lump charcoal to a juicy 145°F.
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Pork
4:43
Locally raised Nova Scotia pork ribs smoked at 225°F for three hours, wrapped in foil with BBQ sauce, apple butter and butter for an hour, then finished open for another hour to set the glaze.
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Beef
8:08
A three-bone rack of beef plate ribs smoked at 225°F over applewood, wrapped in butcher paper with beef tallow at 170°F, taken to 201°F and rested for up to two hours.
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Chicken
3:22
Chicken cooked at 325°F on a Traeger Woodridge Pro, sauced in layers with Carolina BBQ sauce from 155°F internal so the glaze caramelizes into a sticky finish without burning.
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Pork
5:07
Pork tenderloin smoked low and slow on a Crown Royal whisky barrel plank over matching barrel pellets, then glazed with a three-ingredient honey Dijon sauce.
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Chicken
4:11
A beginner-proof charcoal method: all the coals in the middle of the kettle, drumsticks ringed around the outside edge with the bone end pointing inward, so they roast gently instead of scorching.
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Snacks & Sides
4:04
Corn cooked in its own husk over live fire on the Black Earth Grills Roam V2 — buttered and seasoned before the husks go back on, then finished bare over the grates for char.
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Beef
5:45
A small, budget-friendly brisket smoked on the Traeger Woodridge Pro with a foil wrap through the stall and a long cooler rest for juicy, tender slices.
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Chicken
4:41
Crispy, bite-through chicken wings grilled hot over lump charcoal with smouldering brandy-barrel smoke, then tossed in a sweet-with-a-little-heat BBQ sauce.
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Beef
6:48
An underrated, well-marbled Denver steak grilled over charcoal with a two-zone fire and brandy-barrel smoke, sliced medium-rare and topped with a fresh chimichurri.
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Chicken
6:49
Crispy-skinned BBQ chicken thighs over lump charcoal using a simple two-zone method, seasoned with a sweet dry rub and glazed with homemade BBQ sauce.
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Pork
5:36
Pork shoulder smoked low and slow with Maritime Madness rubs and sauce, wrapped with butter and cider vinegar, then piled into loaded rice bowls.
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Beef
10:29
An overnight maple-smoked full brisket on a pellet grill — a competition practice cook with maple pellets, a maple rub, and a butcher-paper-and-tallow wrap.
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Pork
5:55
Thick-cut pork chops grilled two-zone over maple lump charcoal, finished with a hot sear and a light glaze of Ted Reader No Sugar BBQ Sauce.
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Pork
4:11
A scored Chris Brothers bologna chub smoked for three hours, sliced into thick steaks, and seared over charcoal for classic East Coast comfort food.
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Snacks & Sides
3:45
Maple Leaf Prime hotdogs upgraded with a hot-sauce binder and Sweet Chipotle rub, then grilled two-zone over Kingsford charcoal for easy smoky flavour.
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Pork
4:56
A budget-friendly pork loin butterflied, stuffed with spinach, sun-dried tomatoes, and feta, then rolled tight and slow-roasted on the Traeger Woodridge Pro.
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Chicken
4:55
Vessel Meats South African chicken skewers grilled over a rolling oak fire on the ROAM V2 for juicy meat, crispy edges, and deep smoke flavour.
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Sauces & Staples
3:09
Fresh tomatoes, onion, garlic, and jalapeños charred over a live maple-wood fire on the Roam V2, then blended into a rich, smoky salsa.
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Pork
4:51
Pork tenderloin smoked at 250°F over maple pellets, then seared screaming hot in a pan for a juicy centre and a deep, caramelized crust.
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Chicken
4:51
Crispy charcoal-grilled buffalo wings tossed in a bold buffalo sauce, served with an easy homemade blue cheese dip.
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Desserts
3:59
Creamy coconut custard with a hint of lime on a buttery graham cracker crust, baked at 350°F on the Traeger for a subtle wood-fired edge.
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Sausage
5:12
A repeatable, beginner-friendly maple smoked sausage on an offset smoker, with a proper cure for that classic snap, colour, and flavour.
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Beef
5:56
A fall-apart beef pot roast seared in a Dutch oven and braised low and slow in Blomidon Estates Baco Noir, served over garlic mashed potatoes.
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Pork
5:44
Tender, sticky pork ribs smoked low and slow on a pellet grill with a butter wrap and a bold Atlantic-Canadian hot-sauce glaze.
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Beef
3:45
Juicy smoked meatloaf on the Traeger Woodridge Pro, loaded with onion and garlic and finished with a sweet, tangy three-ingredient BBQ glaze.
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Beef
4:18
Classic sloppy Joes elevated with a from-scratch fresh tomato sauce, BBQ-seasoned ground beef, and toasted Compliments buns finished in the oven.
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Pork
4:34
A simple two-zone method for juicy, tender charcoal-grilled pork tenderloin that never dries out.
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Desserts
3:20
Cinnamon-spiced apples under a buttery oat topping, baked on the Traeger Woodridge Pro and finished with Stingin' Hot Honey Cocoa Edition and fresh homemade cream.
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Sausage
5:30
Homemade cured pork sausage seasoned with Halifax Honey Company Stingin' Hot Seasoning, smoked low and slow for sweet heat, juicy texture, and a perfect snap.
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Beef
4:47
A smoked beef tri-tip cooked like a brisket on an offset smoker — flavourful, tender, and far cheaper than a full packer.
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Sausage
4:32
Halifax's official food turned into a smoked sausage — spiced donair beef ground fresh, cured, and smoked low and slow on an offset.
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Sausage
6:08
From-scratch pork sausages loaded with jalapeños and cheddar, stuffed into natural casings, cured overnight, and slowly smoked for a perfect snap and juicy texture.
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Pork
4:50
Smoked pork money muscle sliced thin and turned into the ultimate topping on a blazing-hot wood-fired pizza.
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Chicken
5:55
A whole chicken roasted upright over a can of Coldstream Clear Nova Scotia Lager on a charcoal grill with cherrywood smoke for crispy skin and juicy meat.
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Sauces & Staples
5:24
A bright, glossy fruit-based BBQ sauce built on simmered fresh apples, peach iced tea, and hot honey — made for glazing pork and poultry.
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Chicken
4:40
Chicken slathered in rosemary butter and Uncle Hemi BBQ rub, seared skin-side down for crispy skin, then finished in a 375°F oven until juicy at 165°F.
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Chicken
4:44
Juicy chicken thighs with crispy skin grilled two-zone over Kingsford charcoal, starting skin-side down for texture and finishing over indirect heat to lock in moisture.
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Seafood
6:37
A whole red snapper grilled simply over charcoal with a two-zone fire, stuffed with shallots and cilantro and finished with a Bahamian steamed sauce.
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Beef
6:28
A beef tri-tip smoked low and slow on a charcoal grill using the snake method for steady heat, a great smoke ring, and melt-in-your-mouth texture.
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Beef
8:29
Budget-friendly picanha steaks cut from a whole Costco top sirloin, reverse seared over Kingsford charcoal and finished with a simple homemade chimichurri.
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Chicken
4:54
Game-day charcoal chicken wings with a light cherry-wood smoke and a caramelized Stingin' Hot Honey glaze.
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Pork
7:17
Pork ribs brined in Coldstream Clear Lager with apples, blood orange, red onion, and garlic, then smoked low and slow for juicy, game-day ribs.
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Sauces & Staples
4:31
A sweet-heat homemade BBQ sauce built on Halifax Honey Company Zombie Edition Hot Honey and Still Fired Maritime Hot Honey Moonshine, simmered smooth, sticky, and glossy.
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Seafood
5:41
A whole rainbow trout grilled over charcoal with a two-zone fire — flaky, buttery, and stuffed with fresh dill and lemon.
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Seafood
3:24
A full pack of Canadian Cove PEI mussels steamed in Coldstream Clear Nova Scotia light beer with sautéed onion, garlic, and fresh parsley.
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Snacks & Sides
5:11
Blocks of cheddar cold smoked with applewood in an unlit gas grill, then rested, dried, and vacuum sealed so the smoke mellows into smooth, balanced flavour.
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Lamb
6:32
Fall-apart smoked lamb neck braised until tender and piled onto naan with a mustard-yogurt sauce, red onion, and a spicy apple finish.
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Pork
4:20
A rack of pork ribs portioned into individual party ribs, smoked then finished in a buttery, saucy foil tray until gooey and tender.
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Beef
7:17
Half tri-tip smoked and reverse-seared on a pellet grill, sliced paper-thin, and stacked on toasted bread with mustard and balsamic onions.
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Sausage
6:09
Sweet, smoky homemade cranberry pork sausage — ground, cured, cold smoked, and finished low for great snap and balance.
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Snacks & Sides
5:10
Cold smoke cheddar on a gas grill with just a smoke tube — no dedicated smoker needed. Perfect for homemade gifts.
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Chicken
5:16
Cornish game hens slathered in a spicy Sassy Chicken butter and grilled over lump charcoal with cherry wood smoke for crispy skin and juicy meat.
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Chicken
4:52
A butterflied chicken breast stuffed with rosemary-garlic sausage, seasoned boldly, and glazed with candied cranberry hot sauce.
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Snacks & Sides
3:25
Shredded smoked beef short rib piled onto crispy Monterey Jack rounds with pickle and hot sauce, served on Ritz crackers.
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Pork
5:09
A pork money muscle smoked over sugar maple, butter-wrapped, and sliced into juicy medallions finished with candied cranberry hot sauce.
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Beef
4:25
Coffee-rubbed boneless beef short rib smoked over sugar maple, shredded, and stacked with black garlic mustard, Monterey Jack, dill pickle hot sauce, and pickles.
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Turkey
4:47
Whole turkey soaked 12–24 hours in a Coldstream lager brine with apples, blood orange, and herbs, then smoked over sugar maple on the offset.
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Chicken
4:31
Chicken wings smoked for flavour, then dunked in a Nova Scotia lager beer batter and shallow-fried to crispy perfection.
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Snacks & Sides
4:02
A gooey four-cheese dip smoked over sugar maple with Coldstream Nova Scotia Lager, jalapeño, and garlic — perfect with pretzels, nachos, or crackers.
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Snacks & Sides
3:50
Jalapeño poppers smoked low and slow, wrapped in bacon, then dipped in a Coldstream lager batter and fried golden.
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Pork
4:23
BBQ basics done right — juicy, tender offset-smoked pork ribs over sugar maple with a butter wrap and a lacquered glaze.
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Pork
4:21
Butterflied pork tenderloin stuffed with shredded apple and blueberry raisins, charcoal-grilled and glazed with Fearman's Fire Applesauce for sweet heat.
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Pork
5:57
Budget-friendly pork rib tips smoked on a pellet grill, then braised sticky in a homemade Zombie Edition hot honey garlic sauce and served over rice.
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Beef
5:10
Brisket trimmings turned into thick, juicy smoked burger patties, firebox-seared for a killer crust.
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Beef
3:13
Leftover smoked brisket rolled into a sun-dried tomato tortilla with rice, beans, guacamole, salsa, and pickled peppers, then crisped in a hot pan.
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Snacks & Sides
3:18
A wild DIY experiment — roasting green coffee beans on a pellet smoker for a light, clean, subtly smoky cup.
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Pork
3:31
Party-style pork ribs smoked over apple wood, buttered, and glazed with Moon Mist Rimmer for a grape, banana, and bubblegum East Coast finish.
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Beef
5:10
Leftover smoked brisket folded into a creamy Boursin and sweet basil marinara sauce with toasted mesquite seasoning — easy, smoky weeknight comfort food.
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Chicken
5:11
Two whole chickens spun on the rotisserie over real charcoal and wood smoke, using a cast iron charcoal tray inside a Napoleon gas grill.
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Lamb
5:27
Underrated smoked lamb neck braised with rosemary, butter, and hot honey, then shredded into tacos with fire-roasted salsa.
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Beef
3:59
Fall-off-the-bone smoked oxtail over sugar maple, finished with PEI candied habanero hot sauce and served with maple beans.
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Snacks & Sides
4:30
Sweet-and-spicy smoked poppers stuffed with cheese and pineapple, wrapped in maple bacon, and glazed with Haskap jelly.
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Pork
5:06
Pork shoulder smoked low and slow on a custom 200-gallon offset, wrapped with butter, and shredded with Newfie Bullet Gunpowder Rum BBQ sauce.
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Bison
4:23
A lean Lindsey Lake Farms bison ribeye smoked over sugar maple to 100°F, then seared blazing hot in the firebox for a perfect medium rare.
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Chicken
6:47
Whole chickens split in half, marinated in Balsamic Burn, smoked over applewood and sugar maple, and finished with a chipotle-rosemary compound butter.
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Beef
3:37
A marbled boneless beef rib smoked brisket-style at 225°F, wrapped in foil with beef tallow, and taken to 203°F for melt-in-your-mouth slices.
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Snacks & Sides
3:14
A rich double cream brie smoked on a pellet grill and finished with Haskap jelly and hot honey — the perfect easy appetizer.
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Beef
5:00
Meaty Vessel Meats short ribs smoked at 225°F until probe-tender, plated over Heinz Maple Beans and glazed with candied habanero hot sauce.
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Snacks & Sides
3:48
A cheesy, cozy fall appetizer — buttercup squash loaded with chorizo, sausage, cheese, and veggies, baked and scooped with crackers.
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Snacks & Sides
5:12
Smoked corn dogs stuffed with homemade sloppy joe mix and melted cheese — an over-the-top cheesy BBQ snack.
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Beef
4:18
Juicy Australian ribeyes topped with fresh homemade chimichurri, served with roasted sweet potatoes finished with feta and an extra drizzle of the sauce.
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Chicken
5:07
Rub-seasoned chicken breast baked with honey ham and Monterey Jack, sliced into medallions and stacked on a brioche bun with sweet-heat BBQ sauce.
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Pork
3:26
Hot-sauce-injected pork money muscle smoked to 203°F and sliced into medallions over a rich roasted vegetable bisque topped with green onion.
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Sausage
5:17
From-scratch pork sausages loaded with jalapeño and Monterey Jack, cured overnight and smoked in slow stages over charcoal and cherry wood for a perfect snap.
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Beef
4:48
Vessel Meats oxtail seared in a Dutch oven and braised low and slow in Blomidon Baco Noir with onion, garlic, and carrots until fall-apart tender.
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Seafood
3:53
Flaky smoked salmon piled on homemade toast with cream cheese, green onion, and a drizzle of Stingin' Hot Honey.
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Snacks & Sides
3:26
Ritz crackers topped with creamy Babybel cheese, smoked at 200°F, then finished with haskap jelly and a drizzle of Stingin' Hot Honey.
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Sausage
4:55
Beck Farms bratwurst braised in a Coldstream Clear lager with onion and red pepper in cast iron, then charred over the coals and served with green mustard.
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Snacks & Sides
4:42
A whole pumpkin filled with smoky chorizo, cream cheese, cheddar, and fresh veggies, baked until gooey and served with homemade toasted bread sticks.
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Beef
7:59
A charcoal-smoked chuck roast braised with onions, mushrooms, and beef broth until pull-apart tender, piled on buns with spicy jalapeño cheese and au jus.
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Sauces & Staples
4:05
Fresh red jalapeños smoked low and slow until fully dried, turning them into homemade chipotle peppers for rubs, sauces, and marinades.
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Chicken
4:44
Charcoal-grilled chicken wings injected with candied habanero hot sauce and crusted in sweet chipotle rub for crispy, sweet-heat perfection.
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Chicken
4:28
Bone-in chicken thighs stuffed under the skin with a creamy herb and maple bacon chili filling, then smoked at 325°F until juicy.
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Snacks & Sides
3:46
Crunchy raw almonds tossed in olive oil and sweet chipotle rub, then smoked low and slow at 225°F for the ultimate BBQ snack.
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Beef
4:05
Buttery, lean beef tenderloin seasoned simply and grilled over Kingsford charcoal on a kettle grill for steakhouse results in the backyard.
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Pork
5:24
Pork capicola steaks smoked low and slow at 250°F and layered twice with a sweet-and-spicy hot honey mustard glaze.
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Chicken
4:25
Crispy-skinned chicken thighs served over pasta tossed in a buttery Tidal Bay white wine sauce with garlic, shallots, and fresh herbs.
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Beef
5:47
A bold, juicy bavette (flap) steak grilled hot and fast on a gas grill, sliced against the grain, and finished with fresh chimichurri.
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Seafood
5:29
Sweet, buttery Digby scallops seared in a Lodge cast iron skillet with chili lime sea salt and a rich butter baste for a golden crust.
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Seafood
5:41
Tender smoked haddock folded into a creamy spread with cream cheese, green onion, and gourmet mustard, piled onto toasted bagels for a coastal breakfast sandwich.
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Chicken
4:42
Two whole chickens rubbed with maple bacon chili seasoning, glazed in Carolina BBQ sauce, and charcoal-grilled for a week of juicy meal-prep chicken.
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Chicken
5:50
Cajun-rubbed chicken wings smoked hot and fast at 400°F, then basted in a fiery habanero buffalo sauce for crispy skin and serious heat.
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Pork
3:47
Tender pulled pork stir-fried with rice, peppers, jalapeño, and pineapple, kicked up with Hot Chili Garlic Oil and served in a grilled pineapple half.
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Beef
3:01
Smoky chopped brisket piled on a sub roll with shallots, pickled hot peppers, and cheddar, drizzled with Sweet with a Little Heat and toasted golden.
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Snacks & Sides
3:04
A refreshing BBQ side of crisp cucumber, juicy watermelon, creamy feta, and garden mint dressed with olive oil, balsamic, and local honey.
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Beef
4:50
A richly marbled boneless ribeye seasoned with Mighty Mesquite, hard-seared for grill marks, then finished on indirect heat for a juicy, tender steak.
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Seafood
3:26
Fresh halibut seasoned with Garden Herb rub, smoked over maple, oak, and cherry pellets at 275°F, and finished with Frig That's Hot sauce.
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Beef
3:42
An underrated, beefy skirt steak seasoned with smoky Ancho Americano chili rub, grilled hot and fast over charcoal, and sliced against the grain.
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Chicken
5:28
Crispy, juicy chicken wings grilled over Kingsford charcoal with hickory smoke, seasoned with Sassy Chicken rub and finished in Vicious Veteran hot sauce.
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Pork
4:51
Pasture-raised pork belly short ribs marinated in a sweet-salty blend of soy, hot honey, and garlic, then smoked low and slow until sticky and lacquered.
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Beef
5:28
A steakhouse-classic striploin seasoned with Mighty Mesquite and grilled hot on a gas grill to a juicy medium-rare with a bold, smoky crust.
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Sauces & Staples
6:00
A smoky compound butter of roasted bone marrow, smoked garlic, and PEI butter spiked with super-hot Pepperpocalypse pepper mash — made for melting over beef ribs.
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Seafood
2:31
Fresh-caught Atlantic tuna seasoned with garlic butter rub, smoked gently to 120°F on a Pit Boss, and dipped in Spicy Boys OG hot sauce.
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Beef
5:13
A steakhouse-classic Delmonico reverse-seared on the grill with Unreal Pepper rub — low and slow to medium-rare, then finished hot for a golden crust.
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Pork
4:20
Budget-friendly bone-in country rib chops seared over charcoal, finished on indirect heat, and glazed with Stingin' Hot Honey for a sweet, sticky finish.
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Beef
6:17
A Steak School breakdown of picanha — the top sirloin cap and its signature fat cap — cooked three ways to a juicy medium-rare.
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Beef
4:47
A Steak School feature on the budget-friendly Rancher steak, seasoned with Royal Nova Company BBQ Spice and grilled hot and fast to medium-rare.
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Pork
4:21
St. Louis ribs smoked over hardwood on a custom offset, wrapped with butter and Super Sauce, then finished until sticky, smoky, and tender.
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Beef
4:54
A Steak School look at the tender flat iron, seasoned with Maritime Madness Mesquite Dry Rub and grilled hot for a crusty, medium-rare finish.
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Beef
5:00
A Steak School breakdown of the underrated Boston sirloin — a beefy top sirloin butt cut seasoned simply and seared hot and fast to medium-rare.
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Pork
8:08
Pork shoulders smoked low on an offset, braised in apple juice, tossed in Sweet with a Little Heat sauce, and stacked on toasted King's Hawaiian rolls.
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Chicken
3:08
Leftover smoked chicken layered with cherry tomatoes, onion, and jalapeños in blue corn tortillas with creamy jalapeño queso, toasted until melty.
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Beef
4:23
Lean steak rounds seasoned with Newfoundland Seasonings Steak and Burger blend, seared for crosshatch marks, then finished gently on the warming rack to medium-rare.
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Beef
5:20
Butterflied Merlot steaks rolled around provolone, sautéed peppers, and red onion, seasoned with Cow Cover, and grilled hot and fast over charcoal.
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Chicken
6:54
A whole chicken stuffed with garlic, onion, and lemon, hung vertically in a barrel smoker over applewood coals for crispy skin and juicy meat.
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Chicken
6:51
Bone-in chicken legs seasoned under the skin with Garden Herb rub, grilled hot over charcoal, and glazed with Bold and Smokey BBQ sauce.
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Pork
8:28
A bone-in pork shoulder dry-brined overnight with Honey Hog rub, smoked over applewood on charcoal, and piled on a toasted brioche bun with WHOMP! sauce.
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Snacks & Sides
4:57
Bite-sized all-beef hot dogs smoked over hickory, then glazed with butter, brown sugar, and Habanero Moonshine sauce for a sweet-and-spicy party snack.
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Bison
5:23
An ultra-lean Noble Premium Bison round steak dry brined with spruce tip sea salt, then seared hot and fast on cast iron grates to a perfect rare.
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Snacks & Sides
5:06
Jalapeño halves stuffed with seasoned ground bison, cream cheese, and cheddar, smoked over a hickory-cherry-maple blend and finished with apple molasses BBQ sauce.
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Bison
4:12
A lean Noble Premium Bison ribeye seared hot and fast over ripping charcoal with a salt-free Newfoundland herb blend for a clean, juicy rare finish.
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Pork
7:10
Pork ribs smoked in stages on a tabletop pellet smoker with Maritime Madness sweet chipotle rub and a habanero moonshine glaze for fall-off-the-bone sweet heat.
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Snacks & Sides
3:42
A crunchy make-ahead BBQ side of fresh broccoli, smoky bacon, dried cranberries, and cheddar tossed in a creamy sweet-and-tangy dressing.
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Beef
9:30
Meaty Vessel Meats beef ribs smoked 9 hours on a tabletop pellet smoker with W Sauce and Perpetual Beef rub, served with maple beans and a spicy crunch.
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Seafood
4:19
Quick-smoked salmon folded into cream cheese with Red Lava hot honey and green onion, piled onto a toasted bagel for a bold BBQ breakfast.
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Pork
4:29
Tender mango jerk pulled pork loaded over crispy golden potato slices with fresh toppings and a chili lime crema for island-style BBQ nachos.
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Beef
6:21
Beefy Vessel Meats short ribs seasoned with W Sauce and Cow Cover, smoked over oak on the offset for 8 hours until they hit a tender 203°F.
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Chicken
7:17
Chicken hung over hickory and charcoal in a barrel smoker, seasoned island-style and finished with a sweet-heat maple habanero BBQ sauce.
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Beef
3:55
Leftover smoked brisket piled on King's Hawaiian rolls with pickled jalapeños, red onion, and Tex Mex cheese, then toasted until melty and crisp.
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Beef
10:02
A whole beef brisket smoked low and slow over oak with a simple SPG rub, pushed through the stall and rested overnight for buttery-tender slices.
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Chicken
5:16
Juicy charcoal-grilled chicken kissed with applewood smoke, seasoned with PEI's Noble Chef rub and layered with Royal Nova honey garlic BBQ sauce.
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