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 →Red Wine Braised Oxtail
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.
Watch the full cook on YouTube
Method
- 1Season the oxtail generously with Gochu Knees Weak BBQ seasoning.
- 2Sear the oxtails on all sides in a hot Dutch oven.
- 3Add the onion, garlic, and carrots and cook briefly.
- 4Deglaze the pan with Blomidon Estate Winery Baco Noir and top up with beef broth.
- 5Cover and braise low and slow for 3 hours, until the oxtail is rich and fall-apart tender.
- 6Serve the oxtail with the braising vegetables and pan juices spooned over top.
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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
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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.
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