Beef
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Overnight Maple Brisket on the Traeger
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.
View recipe →Grass-Fed Nova Scotia Denver Steak
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.
Watch the full cook on YouTube
Method
- 1Set up a charcoal grill for two-zone cooking and season the Denver steak generously with Buddy With The Steak Spice BBQ Seasoning.
- 2Add brandy barrel wood chunks over the cool side so they smoulder and add aromatic smoke.
- 3Sear the steak over direct heat to build a crust, then move it to the indirect side.
- 4Cook until the internal temperature reaches 132°F for a medium-rare finish.
- 5Rest for 5 minutes, then slice.
- 6Top with a fresh chimichurri made from Jimmy Churri BBQ Seasoning and serve.
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Poor Man's Brisket (Smoked Beef Tri-Tip)
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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Smoked Tri-Tip (Snake Method)
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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