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RECIPE HERE: 🤍 MY SAUCES, RUBS AND MERCH: 🤍 Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00:19 - How to season chuck roast 00:00:42 - How to smoke chuck roast 00:02:08 - How to shred chuck roast Ingredients 1 chuck roast 3-4 pounds 1 yellow or white onion sliced 3 cups beef stock divided use Simple Beef Rub 2 Tablespoons kosher salt 2 Tablespoons coarse black pepper 2 Tablespoons garlic powder Instructions When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate) Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock). After 3 hours it is time to turn up the heat! Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill. Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, you'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal. Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter. Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Juicy and tender, smoked beef back ribs are a BBQ bucket list, must-try item. Beef back ribs are best smoked low and slow until they melt in your mouth. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 0:00 Start 0:31 Preparing the Ribs 3:40 On to the Smoker 6:04 Slice and Serve DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 These Smoked Beef Short Ribs are a rich, beefy bite of meat. They are tender and melt in your mouth with a delicious smoke flavor that will knock your socks off. If you’ve never had beef short ribs before, today is the day to try them out. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. It’s quite easy to make and if you follow along, I’ll show you How to Make Beef Tallow in your own kitchen. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 𝙍𝙀𝘾𝙄𝙋𝙀 𝙃𝙀𝙍𝙀: 🤍 My Sauces, Rubs and Merch: 🤍 These Smoked Beef Short Ribs are a rich, beefy bite of meat. They are tender and melt in your mouth with a delicious smoke flavor that will knock your socks off. If you’ve never had beef short ribs before, today is the day to try them out. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00 - Start 00:38 - How to prep beef ribs 6:29 - Spritz 8:28 - Rest and Serve 10:17 - Slicing Beef Ribs DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
Today, I'm here to show you my Smoked Beef Tenderloin with White Wine and Mushroom Gravy recipe! Smoked Beef Tenderloin is the ultimate melt-in-your mouth smoked beef. Topped with a light, yet luscious white wine mushroom gravy, this dish is perfect for special occasions. RECIPE HERE: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! My Sauces, Rubs and Merch: 🤍 Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 RECIPE HERE: 🤍 MY SAUCES, RUBS AND MERCH: 🤍 Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. RECIPE HERE: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:01:15 - Texas style brisket ingredients 00:01:36 - How to trim brisket 00:03:47 - How to season brisket 00:05:22 - How to smoke brisket 00:05:51 - How to wrap brisket 00:08:39 - How to rest brisket 00:09:07 - How to slice brisket 00:12:25 - How to serve brisket Ingredients 1 12-14 pound whole packer brisket 2 Tablespoons coarse Kosher salt 2 Tablespoons coarse ground black pepper 2 Tablespoons garlic powder (optional) Instructions Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides. Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours). On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
Can I smoke meat inside on a grill? This is one of my most commonly asked questions, and when I saw a possibility to solve it, I took the bait! RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 I can't believe I just smoked that gorgeous Tri-Tip inside the warehouse! I have to say that I'm impressed so far! Me, Todd, and Brandon are going to do some testing on the Arden Indoor Smoker, and we'll report back to you guys! Tell me what you think about it so far! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍?tw=HEYGRILLHEY Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Dr. Pepper Jalapeno Beef Jerky is a viral recipe flavor sensation! Smoky, sweet, with a kiss of heat, you've never had jerky like this before! 0:00 Intro 0:41 The Dr. Pepper Jalapeno Marinade 3:11 Slicing your Roast 4:51 Marinate 6:00 Drying and Smoking 8:50 Jerky is Finished Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 JERKY CANNON: 🤍 This ground beef jerky recipe is that perfect jerky when you want a classic beef jerky flavor with a soft texture. Classic ingredients come together for the perfect jerky when you have a hankering for some BBQ on the go. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
Peppered Beef Jerky Prep Time: 5 mins Cook Time: 2 hrs Marinade Time: 8 hrs Servings: 1 pound yield Author: Susie Bulloch (heygrillhey.com) Ingredients 2 pounds eye of round roast sliced thin against the grain Peppered Beef Jerky Marinade 4 cloves garlic minced 1 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup brown sugar 2 teaspoons onion powder 2 teaspoons red pepper flakes 2 Tablespoons black pepper 1 cup beer or beef stock 1 teaspoon instacure #1 (also labeled pink salt or Prague Powder #1) optional Instructions In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar. Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be. Remove the strips of marinated beef from the bag and place on paper towels. Pat dry. Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 My Sauces, Rubs and Merch: 🤍 GREEN CHILE: 🤍 TERIYAKI RECIPE HERE: 🤍 SOUTH OF THE BORDER RUB RECIPE: 🤍 This Sugar Free Beef Jerky is the perfect jerky when you’re on a diet that doesn’t include added processed sugar, or you’re just looking to decrease your overall sugar intake. It’s full of flavor and will leave you wondering why you ever made it with added sugar in the first place! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00 - Start 00:40 - Roast Selection and Slicing 1:58 - Green Chile Recipe 3:51 - Teriyaki Recipe 5:55 - How to Smoke Jerky DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 MY SAUCES, RUBS AND MERCH: 🤍 RECIPE HERE: 🤍 This Brisket Rub is a beautiful salt and pepper based rub that has a few extra seasonings to bring out the richness of the beef while amplifying the overall flavor of your perfectly smoked brisket! 00:00:38 - Brisket rub ingredients 00:02:42 - How to prep brisket 00:06:09 - Brisket on the smoker 00:07:32 - Taste test with Todd INGREDIENTS 2 Tablespoons coarse Kosher salt 2 Tablespoons coarse black pepper 1 Tablespoon onion powder 1 Tablespoon garlic powder 1 Tablespoon smoked paprika 2 teaspoons ground coriander INSTRUCTIONS 1. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings. 2. This brisket rub can be stored in an airtight container for up to a month. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 MY SAUCES, RUBS AND MERCH: 🤍 Teriyaki Beef Jerky is a staple snack in our pantry. Tender beef strips marinated in a sweet and tangy homemade teriyaki sauce. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00:17 - How to make jerky marinade 00:03:09 - What cut of beef to use for jerky 00:04:05 - How to marinate jerky 00:06:15 - How to dehydrate jerky 00:07:23 - How to smoke jerky Ingredients 1 2-3 pound eye of round roast sliced thin against the grain Teriyaki Marinade 1 cup soy sauce 1/2 cup dark brown sugar 1/4 cup rice vinegar 1 inch knob fresh ginger sliced 4 cloves garlic sliced 1 Tablespoon sesame oil 1 Tablespoon sesame seeds 1 teaspoon black pepper Instructions Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours. Preheat your smoker or oven to approximately 170 degrees F. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge. Recipe note! The video says 1 teaspoon of curing salts. 1 teaspoon will cure 5 pounds of meat. For a 2-3 pound roast, the correct amount is 1/2 teaspoon. Use 1 teaspoon if you double the recipe. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 This smoked eye of round roast is the ultimate roast for your holiday or sit-down Sunday meals. It’s cooked to a perfect medium-rare and served with a decadent whiskey cream sauce. Each bite is better than the last, with the ideal combo of smoke and beef. Please like, comment, and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
This Deli Style Roast Beef Recipe will change the way you cook roast beef forever! Slow roasted and sliced thin, you’ll want this for Sunday supper and then sliced thin on sandwiches for the rest of the week! HOW TO MAKE DELI STYLE ROAST BEEF This Roast Beef Recipe makes the perfect Sunday roast and the leftovers become the most delicious deli style roast beef! You are slow roasting a whole muscle, which means no food binders, no preservatives, no added sugars, nitrates, nitrites, artificial caramel coloring, or anything else you don’t want on your plate or in your sandwich. This is as clean as you can get, with more flavor than you can imagine. You start by slow roasting an eye of round roast (typically 2-3 lbs) until the internal temperature is to the doneness you like. Make sure you own a great internal thermometer so you can track the temperature of your roast during this first slow roasting step! I like this Thermoworks Thermopop (it’s $29 and comes in a wide array of colors). We like our roast beef pretty rare, so I cook to 120 degrees F during the first step. If you want closer to medium, cook to 130 internal temperature. Medium well, cook to 145 degrees F. Eye of round is a pretty lean roast and if you cook it any higher than medium, you will have a pretty dry roast. I don’t recommend cooking this roast beef to well done. If you want a well done roast that shreds apart, I recommend my Smoked Pulled Beef Chuck Roast recipe. I do the first low and slow roasting step on my smoker to add extra smoky flavor, but if you don’t have a smoker you can absolutely do this in your oven at 225 degrees (usually takes 2-3 hours). For the second step, the roast gets a hot hot sear on the outside to add flavor and finish cooking. This is what gives you that gorgeous dark exterior to add contrast along the edges of each slice. ROAST BEEF TIPS: -Once your roast is done, let it rest for a few minutes before slicing if you are serving it hot. -If you want to slice your roast thin for sandwiches, let the roast chill thoroughly before slicing. You can slice thin with a sharp knife if you don’t have a meat slicer. -Place your slices in freezer bags and store in the fridge for use within a week or in your freezer and use within a month or two. Delicious in French dip sandwiches! Hopefully you guys will see how truly simple this is to do at home and how much MONEY you can save over buying stuff from the deli counter at the store. If you have any questions, hesitations, need a cheerleader or advice. Hit me up!! I’m always happy to help! Homemade Deli Style Roast Beef Prep Time: 10 mins Cook Time: 2 hrs Total Time: 2 hrs 10 mins Servings: 4 people Author: Susie Bulloch (heygrillhey.com) Ingredients: 1 2-3 lb eye of round roast Roast Beef Rub: 1 teaspoon black pepper 1 teaspoon Kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder Instructions: Preheat your smoker, grill, or oven to 225 degrees F. Mix all of the ingredients for the Roast Beef Rub and season the eye of round roast liberally on all sides. Place the roast directly on the grill grates (or in a roasting pan) and cook until the internal temperature reaches 120 degrees for rare roast beef. Remove the roast from the grill and increase the temperature to High (around 450-500 degrees) or preheat a cast iron pan on your stove top to High. Place the roast on the hot grill or pan and sear for 2-3 minutes per side until the roast is nice and dark all around. Remove the roast from the heat and rest for 10 minutes. Slice thin against the grain. Allow and remaining to cool until it stops steaming, then cover and place in the refrigerator until chilled (I leave it overnight). Once chilled through, slice thin and serve on sandwiches. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
Beautiful bark is the key here! A simple way to smoke texas style coffee rub brisket with a delicious, beautiful bark. This homemade coffee rub is the ultimate rub when you want to bring a savory and slightly spicy flavor to your meat. The ingredient that ties this rub all together is the earthy flavor of the coffee, making it a perfect rub for beef brisket. RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍?tw=HEYGRILLHEY Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 HOOK'S MIDNIGHT: 🤍 My Sauces, Rubs and Merch: 🤍 These steak bites are a sweet and sticky little nugget of beef. They make for an awesome appetizer, but they’re so good you could even serve these as the main dish. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 MY SAUCES, RUBS AND MERCH: 🤍 RECIPE HERE: 🤍 In the first episode of our new series, Todd and I throw some meaty beef short ribs on our Salt City Drum Smokers Drum!! These Smoked Boneless Beef Short Ribs are the most delicious, melt-in-your-mouth short ribs. They’re easy to make and bursting with good, beefy flavor. Enjoy them as-is or in tacos, nachos, sandwiches, and more! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00:52 - Seasoning Beef Short Ribs 00:02:34 - Smoking Beef Short Ribs 00:03:05 - When to wrap meat on the grill 00:04:00 - How to wrap meat 00:04:50 - How to know when the meat is done 00:06:43 - Taste test My Sauces, Rubs and Merch: 🤍 Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍 INGREDIENTS 2-3 pounds boneless beef short ribs 2 Tablespoons olive oil 2 Tablespoons Signature Beef Seasoning ½ cup beef broth INSTRUCTIONS Preheat the smoker. Preheat your smoker to 275 degrees F. Oak wood works well with these beef ribs. Season the short ribs. Drizzle the olive oil over the short ribs and season on all sides with the Beef Seasoning. If you don't have any Beef Seasoning on hand from Patio Provisions, you can use equal parts salt, pepper, and garlic powder. Smoke the beef short ribs. Place the seasoned ribs directly on the grates in the smoker. Close the lid and smoke for 3-3.5 hours. This smoke is similar to a brisket smoke. Wrap and finish smoking. Remove the ribs from the smoker and wrap in foil to make a pouch. Pour the beef broth over the ribs. Close the pouch tightly and smoke until the ribs reach an internal temperature of 205-210 degrees F (this smoke goes higher in temp than brisket because it is pretty tough). Rest and serve. Remove the ribs from the smoker, and let them rest in the sealed foil for 30 minutes. You can serve each short rib individually (you should have about 6 cuts of short ribs), or you can shred it and serve it on top of chili, stew, tacos, or nachos. Enjoy this meat any way you would enjoy pulled meat. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 These smoked birria tacos are the perfect Mexican meal combined with the amazing flavors of BBQ. Tender beef is slow-cooked in a flavorful braise before being shredded and wrapped up in a corn tortilla with cheese and fresh toppings. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 This Smoked Mississippi Pot Roast is a mouth-watering pot roast that’ll make the most amazing Sunday dinner for your family. Added ingredients like pepperoncinis and ranch seasoning add the best flavor and make this Mississippi pot roast a must-try. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 My Sauces, Rubs and Merch: 🤍 RECIPE HERE: 🤍 Tri Tip Cooked Like a Brisket is a unique and flavorful way to prepare tri tip. While unconventional, it’s a fun technique to try at least once. Oh, and the results are pretty darn delicious too! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! INGREDIENTS 1 2-3 pound tri tip 2 Tablespoons yellow mustard 1 Tablespoon Signature Beef Seasoning INSTRUCTIONS Fire up the smoker. Preheat your smoker to 225 degrees F. Prep the tri tip. Slather the tri tip in yellow mustard and season on all sides with the Beef Seasoning or you can make my brisket seasoning (link in recipe notes below). Smoke the tri tip. Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165 degrees F (this will take approximately 4-5 hours). Wrap and smoke. Remove the tri tip from the smoker and wrap it in peach butcher paper. Place the wrapped tri tip back on the smoker and continue to smoke until the internal temperature reaches 200 degrees F (this should take about 3-4 hours with the whole smoking process taking 8-9 hours). Rest and serve. Remove the tri tip from the smoker and allow it to rest still wrapped in the butcher paper for 30-45 minutes. Slice and serve. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
REVERSE SEAR METHOD: 🤍 My Sauces, Rubs and Merch: 🤍 Today, we're taking the top three grill fuels and putting them to the test! Come follow along as we put three different ribeyes to the fire over pellets, charcoal, and gas to see what fuel you should use for killer steaks in your own back yard! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links. We may receive a small finders fee at no extra cost to you. ThermoWorks thermometers: 🤍 recteq RT-1250 Pellet Grill - 🤍 Weber Kettle Charcoal Grill: 🤍 Camp Chef Apex Gas/Pellet Grill: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 This Corned Beef Jerky is an easy and awesome way to make jerky at home. You don’t need any fancy marinades or seasonings to make this. Smoke and corned beef come together for the perfect jerky! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00 - Start 0:34 - Slicing your Corned Beef 2:55 - Making Pastrami Seasoning 4:21 - Check your Jerky 5:03 - Jerky is Done! DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 My Sauces, Rubs and Merch: 🤍 BLOG POST: 🤍 Trimming a brisket is essential to getting the perfect smoke on your beef brisket. This step by step guide will teach you all you need to know on how to trim a brisket so it can be beautifully prepared before going on the smoker. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00 - Start 1:26 - Opening the Brisket 2:20 - Trimming the Bottom of the Brisket 3:37 - What do you do with your brisket trimmings? 5:45 - Trimming the Top of the Brisket 11:56 - A Step Further 12:35 - Trimming Between the Flat and Point DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Whether you have a special occasion coming up, or you just have a hankering for steak, this marinated and grilled chuck steak is perfect for any occasion! Marinated with red wine vinegar and fresh herbs, you’ll love how flavorful and juicy these chuck steaks turn out! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. ThermoWorks thermometers: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Smoked Tri Tip is a flavorful and juicy steak that will soon become one of your favorites. When cooked correctly, it’s incredibly tender and completely delicious. In today’s post I’ll teach you how to smoke tri tip like a pro! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
The correct amount of cure is crucial to making sure your meat is fully penetrated before cooking. If you have a different size of meat than I’ve used in this recipe, please refer to this awesome article that gives you exact calculations of meat to liquid to brine. 🤍 CORNED BEEF CURE Prep Time: 15 mins Cook Time: 5 mins Curing Time: 5 days Servings: 6 people Author: Susie Bulloch (heygrillhey.com) Ingredients Corned Beef Cure 1 4-5 pound brisket flat, 1.5 inches thick 2 quarts water 1 quart apple juice 1 1/2 cups coarse Kosher or sea salt 1/2 cup brown sugar 3.2 teaspoons pink curing salt #1 also known as Prague Powder #1. Ask your butcher or order here: 🤍 (affiliate) 3 Tablespoons pickling spice 1 quart ice Instructions In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature. Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day. CORNED BEEF AND CABBAGE COOKING INSTRUCTIONS Prep Time: 10 mins Cook Time: 8 hrs Resting Time: 10 mins Servings: 6 Author: Susie Bulloch (heygrillhey.com) Ingredients 1 4-5 lb fully cured corned beef roast brisket or round 1 tablespoon pickling spice 1 yellow onion sliced 1 cup baby carrots 1 small head green cabbage quartered 3 cups beef stock Instructions: Before cooking, remove your corned beef from the brine and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours. While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet. After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F. During the last two hours of braising, add in 1 1/2 pounds of washed and cubed potatoes or whole fingerling potatoes to the braising liquid. Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve. You can find printable versions of each of these recipes here: 🤍 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Flap steak is an awesome and affordable way to enjoy steak. Even though it’s not as highly valued as other cuts of beef, it’s still completely delicious and tastes amazing served alongside fresh chimichurri. You’ve gotta give this meat a try! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
GARLIC BUTTER SMOKED PRIME RIB is the best version of smoked prime rib on the internet. Slathered in an herb infused compound butter and slow smoked to perfection, this prime rib recipe is meat goals! RECIPE HERE: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! My Sauces, Rubs and Merch: 🤍 Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 If you’re looking to smoke up a brisket, but you don’t have the time to commit to a full-packer brisket, this smoked brisket flat is the perfect recipe for you. It’s full of flavor and ready in a single day, perfect for a weekend BBQ! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
Today, I'm here to show you how I reverse sear beautiful tomahawk steaks.Tomahawk Steak is one of the most delicious pieces of beef you’ll ever have the privilege of eating. Using a reverse sear method, it’s slow smoked then seared for a perfectly pink and tender steak. BLOG POST HERE: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! My Sauces, Rubs and Merch: 🤍 Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 MY SAUCES, RUBS AND MERCH: 🤍 RECIPE HERE: 🤍 Baked beans are a BBQ side dish staple. Nothing goes better with a perfectly grilled burger than a spoonful of slightly sweetened, slow smoked baked beans loaded with bacon and a slight jalapeno kick. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! INGREDIENTS 6 slices thick cut peppered bacon (halved) 1 medium yellow onion (diced) 3 jalapenos (or 1 green bell pepper for less heat) (seeds and stems removed, diced) 2 28 oz cans pork and beans 3/4 cup barbecue sauce (links to my favorite homemade sauces are in the recipe notes) 1/2 cup dark brown sugar 1/4 cup apple cider vinegar 2 Tablespoons Dijon mustard 2 Tablespoons molasses INSTRUCTIONS Preheat your smoker to 250 degrees F using any mild or fruit wood. I really like pecan with this recipe. Preheat a 12 inch cast iron skillet over medium high heat. Cook the bacon pieces for 2-3 minutes per side. Long enough to render fat, but not long enough to crisp thoroughly. Remove the bacon pieces to a plate with a paper towel on top so they can drain. Leave the bacon grease in the pan and add the onions and jalapenos. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent. Pour the cans of beans (liquid and all) into the pan. Add in the barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir to combine. Place the slices of bacon on top of the beans and head out to the smoker. Smoke, uncovered, for about 3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely. Remove from the smoker and serve while warm. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 My Sauces, Rubs and Merch: 🤍 RECIPE HERE: 🤍 There is nothing quite as jaw-dropping as a massive, perfectly grilled porterhouse steak. Using simple techniques and great seasoning, you can grill a tender and delicious porterhouse steak at home. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 0:00 - Start 0:38 - Picking your Porterhouse and Seasoning 5:15 - Searing Steak 7:53 - Slice and Serve DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
The Hey Grill Hey LEGENDARY Dr. Pepper Jalapeno Jerky was a favorite, so we wanted to create a few more options for those snacky taste buds of yours! These three new soda Jerky recipes are a YouTube exclusive, so if you make them at home, tag us on socials! My Sauces, Rubs and Merch: 🤍 RECIPE HERE: Dr Pepper Jalapeno Jerky: 🤍 Habanero Big Red Jerky 1 2-3 pound beef eye of round roast (thin sliced against the grain) MARINADE 2 cups Big Red 2 ghost peppers (if not, habaneros) 2 Tablespoons brown sugar 2 Tablespoons kosher salt 1 Tablespoon Worcestershire sauce 2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper Pineapple Fanta Teriyaki Jerky 1 2-3 pound eye of round roast (sliced thin against the grain) MARINADE 1 cup Pineapple Fanta ¾ cup soy sauce ¼ cup dark brown sugar ¼ cup rice vinegar 1 inch knob fresh ginger (sliced) 4 cloves garlic (sliced) 1 Tablespoon sesame oil 1 Tablespoon sesame seeds 1 teaspoon black pepper Coffee and Coke Jerky 1 2-3 pound eye of round roast (sliced thin against the grain) MARINADE 1 cup brewed coffee 1 cup Coke ½ cup soy sauce ¼ cup dark brown sugar ¼ cup Worcestershire sauce 2 Tablespoons molasses 2 teaspoons salt 2 teaspoons cayenne pepper Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍?tw=HEYGRILLHEY Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Dalstrong Knives: 🤍
A good Sweet Rub for smoky chicken and pork is ESSENTIAL to have in your grilling arsenal and buying them from the store gets expensive. Up the flavor and lower the cost for your favorite grilled meats by making my sweet rub at home! RECIPE HERE: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! My Sauces, Rubs and Merch: 🤍 Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 This steak seasoning is perfect for taking your simple grilled steak to the next level! We all know salt and pepper is all a good steak really needs, but this homemade steak seasoning adds impact with garlic, onion, and herbs. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
These homemade smash burgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. They’re buttery, crispy, and made with good, simple ingredients. There’s no need to spend a ton of dough in a burger joint when you can make your own amazing smash burger at home! Smash Burgers on the flat top grill, are to good! I cook hamburgers all sorts of different ways, but a smashburger is probably my favorite burger, so I had to try it all three ways. The Smash Burger Taco is a game changer, and deserves every ounce of fame. The Classic and The Sliders are timeless! Just make them and see, they're so easy to make. This simple smash burger technique allows the beef, cheese, and the crust you get from the griddle to shine. This can be done on a griddle, flattop or a cast iron skillet. RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍?tw=HEYGRILLHEY Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
My Sauces, Rubs and Merch: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍 Dalstrong Knives: 🤍
RECIPE HERE: 🤍 My Sauces, Rubs and Merch: 🤍 ORIGINAL VIDEO: 🤍 Strip steak (also called a New York Strip Steak, or New York Strip) is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. In this video, I’ll give you the tools to cook a better-than-restaurant quality strip steak at home. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍
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