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: Skirt Steak
An underrated, beefy skirt steak seasoned with smoky Ancho Americano chili rub, grilled hot and fast over charcoal, and sliced against the grain.
Watch the full cook on YouTube
Method
- 1Trim the skirt steak of any excess membrane or surface fat.
- 2Season it with Whiskey Bent BBQ Ancho Americano rub — a smoky chili blend.
- 3Grill hot and fast over charcoal to take on a great sear.
- 4Rest, then slice against the grain — it makes all the difference for tenderness.
- 5Serve straight off the board, or pile it into tacos or sandwiches.
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.
- Spirits
- Spirits add deep caramel and molasses notes to sauces, and most of the alcohol cooks off, leaving the flavour behind. Enjoy the finished dish — and the drink itself — in moderation.
General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.
More Beef
Beef
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.
View recipe →
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 →