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: Delmonico Steak
A steakhouse-classic Delmonico reverse-seared on the grill with Unreal Pepper rub — low and slow to medium-rare, then finished hot for a golden crust.
Watch the full cook on YouTube
Method
- 1Season the Delmonico steak with Maritime Madness Unreal Pepper Dry Rub — bold, peppery, and it lets the natural beef flavour shine through.
- 2Start the steak over indirect heat to slowly bring the internal temperature up.
- 3Aim for 130–135°F internal for medium-rare.
- 4Sear over high heat at the end to build a golden crust.
- 5Rest for 5–10 minutes before slicing.
- 6Slice against the grain to keep it tender.
Know your cook
More information, cause recipe back stories are stupid
No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.
- Beef
- Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.
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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
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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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