There’s a lot of ways to cook picanha, but this one is hard to beat. The reverse sear gives you control over the doneness and lets you finish ...

I've always been a bit envious of people who can take a sip of an Islay single malt and catch hints of sea spray and peat—or casually swirl a glass of ...

This is a classic meatloaf, just done right. The mix of beef and pork keeps it tender and juicy, and the smoke adds a layer of flavor you ...

Share this post: This creamy smoked salmon chowder combines Yukon gold potatoes, hot-smoked salmon, fresh dill, and capers (optional) in a rich, ...

Some things are just too good to stay gone. The Smoked Bologna Sandwich is officially back at Lady Jaye, and we’re pretty excited about it. When ...

Chicken is the most mysterious protein in Texas barbecue. Unlike with brisket, ribs, or pulled pork, whose naked form on butcher paper reveals much about ...

Smoked sloppy joes start with 80/20 beef formed into thick patties and smoked at 180 to 200°F for 30 to 40 minutes, then chopped into a sauce of ...

Thanksgiving sides are just as important as the main, and when you’re cooking low and slow, it only makes sense to put the smoker to work on the sides ...

If you’ve ever pulled a chicken off the smoker only to find the breast meat resembles a dry piece of balsa wood, you know the unique frustration of backyard ...

These tender, juicy smoked beef back ribs are easy to prepare and cook in just 3 1/2 hours on the grill. I’m no stranger to grilled beef back ribs. They’re ...