Beef
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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.
View recipe →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.
Watch the full cook on YouTube
Method
- 1Set up the snake method on a charcoal grill with Kingsford briquettes and mesquite chunks for steady heat around 275°F.
- 2Season the tri-tip with Axe to Grind Beef Rib Rub.
- 3Smoke for 5–6 hours until it reaches 170°F internal.
- 4Wrap in foil with beef tallow and finish in the oven at 275°F for maximum tenderness and moisture.
- 5Rest, then slice against the grain.
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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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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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