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 →Steak School: Boneless Ribeye
A richly marbled boneless ribeye seasoned with Mighty Mesquite, hard-seared for grill marks, then finished on indirect heat for a juicy, tender steak.
Watch the full cook on YouTube
Method
- 1Season the boneless ribeye with Maritime Madness Mighty Mesquite dry rub — smoky, sweet, and salty without overpowering the beef.
- 2Preheat the Napoleon gas grill with a hot direct zone and a cooler indirect zone.
- 3Hard-sear the steak on the hot side for perfect grill marks.
- 4Move it to indirect heat to finish cooking, keeping it juicy and tender.
- 5Rest, slice, and serve — look for the tender centre eye and the flavourful rib cap (spinalis).
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5:45
Beef
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 →