Beef
5:45
Budget Small-Batch Smoked Brisket
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.
View recipe →Stuffed Steak Pinwheels with Provolone, Peppers & Onion
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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Method
- 1Sauté the red onion and bell peppers until softened.
- 2Butterfly the Merlot steaks, layer with provolone cheese and the sautéed vegetables, and roll them into pinwheels.
- 3Season the pinwheels generously with Kosmos Q Cow Cover.
- 4Grill over direct charcoal heat to build a crust and sear in the flavour.
- 5Move to indirect heat and cook to 125°F internal.
- 6Rest until the pinwheels carry over to 130°F, then slice and serve.
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6:48
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.
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Beef
10:29
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 →