It was the best of times, it was the worst of times….

The best of times if you happen to be an AI billionaire.

The worst of times if you look at how much your grocery bills have increased since 2024.

Which brings us to holiday roasts, and in particular, one of the most prized roasts of all: tenderloin. This is the little-used muscle that runs near the spine of pigs and cattle. In both animals, it’s lean, tender, and versatile with the potential to be the meaty star of your holiday table.

But the current difference in price is stupefying: A price check at a local supermarket revealed pork tenderloin was $2.99 per pound while beef tenderloin was $26.99!

Once trimmed of fat and silverskin, beef tenderloin can be cut into individual steaks (filets mignon) or grilled whole, then sliced. Pork tenderloin can be treated the same way, though when sliced crosswise, the cuts are known as medallions. Grilling tenderloins whole is our preferred method of cooking to ensure the meat remains juicy and tender.

Feeling indulgent this holiday season? Here is one of our favorite recipes for beef tenderloin. It uses the reverse-sear method of cooking—a very effective way to treat this exceptionally lean cut of meat. Serve as a main course with Three Hots Horseradish Sauce, or slice thinly and serve on cocktail breads as an appetizer.

Alternatively, take a financially conservative approach with Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. A new holiday tradition is born!

Related Blogs

• The Only Recipe You Need for Whole Beef Tenderloin
• Versatile, Affordable Pork Tenderloin
• Battle of the Rotisserie Chicken—Which Method is Best?

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post A Tale of Two Tenderloins: Beef Vs. Pork appeared first on Barbecuebible.com.

Smoky Flavor Secrets Every Backyard Cook Should Know There’s something about a deep, rich, smoky flavor that makes backyard cooking feel more satisfying. Whether you’re grilling, slow-cooking, or experimenting over a small fire pit, that subtle mix of aroma and depth brings out the best in meats, vegetables, and even sauces. You don’t need a […]

Smoked Tomahawk Ribeye on the Pellet Grill

This 3-pound tomahawk ribeye went straight on the pellet grill—no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? Juicy, tender, medium-rare perfection with a buttery jus from the rest. Proof you can cook a tomahawk start to finish on a pellet grill and still pull off a true steakhouse-quality ribeye.

WHAT MALCOM USED IN THIS RECIPE:

• Disposable BBQ Boards
• 5″ Flexible Curved Boning Knife
• Willingham’s W’ham Seasoning
• Killer Hogs AP Seasoning
• Killer Hogs Steak Seasoning
• Thermoworks DOT
• BBQ Gloves

Smoked Tomahawk Ribeye On The Pellet Grill Recipe

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That’s how you nail a tomahawk on the pellet grill—low heat, good smoke, and plenty of patience. Slice it up, drizzle that buttery rest over the top, and you’ve got steakhouse flavor right in your backyard.

Malcom Reed
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The post Smoked Tomahawk Ribeye on the Pellet Grill appeared first on HowToBBBQRight.

Beef kabobs have been a regular on my grill for years because they’re straightforward and reliable. Marinated sirloin cubes threaded with eggplant, red peppers, and red onions take minimal prep but deliver maximum flavor. The marinade uses pantry staples, and the actual grilling takes just 12 minutes. These work well for summer cookouts, easy weekend […]

The post Shish Kabobs appeared first on Simply Meat Smoking.

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True or false? We all aspire to barbecue the ultimate brisket or roast one of those gold-plate beef tomahawks hung from a dome over a campfire.

But let’s be honest, what we really want to grill—what we need to grill—is the perfect hamburger. You know when you taste it: crusty on the outside, juicy inside, sanguine, smoke-scented, and unabashedly luscious. Extra points for an unexpected element, like triple steak or aged wagyu.

Well, our friends at the Barbecue Bible 500 Club spent the summer in quest of the perfect burger. And just in time for tailgating season, they’ve shared with us their favorites.

And that’s before you add the accouterments: vine-ripened tomato (preferably that has never seen the inside of a refrigerator), cave-aged gruyere (or artisanal cheddar), the “secret” sauce, the butter-grilled brioche bun.

Well, our friends at the Barbecue Bible 500 Club spent the summer in quest of the perfect burger. And just in time for tailgating season, they’ve shared with us their favorites.

Haven’t heard of the Club? More than 1000 people have joined this Facebook club with a pledge of cooking all 536 recipes in Steven’s book, The Barbecue! Bible. Three people have achieved this ambitious task, while dozens more have reached the 100 and 200 recipe level. Motivational hint: you get a prize each time you cross another recipe threshold.

So if anyone knows how to grill a great burger, it’s these folks and they’ve got the photos to prove it.

Herewith, the Barbecue Bible 500 Club top 10 Raichlen burgers. For more information, visit the Barbecue Bible 500 Club page of Facebook.

And now, ladies and gentlemen: fire up your grills!

Best Burger Recipes 2025

#1
Rob & Alynne Douglass

Burgers au Poivre with Caramelized Onions and Griddled Shitakes

#2
Bernie & Lynn Pass

#3
Paul Eisenburg –

The Great American Hamburger

– (The Barbecue! Bible)

Susan Ortiz –

The All-American Burger

– (The Barbecue Bible!)

Get The Recipe »

#4
Sam & Charlene Swanlund –

Smash Burgers with Raichlen’s Special Sauce

– (Project Griddle)

#6
Scott Geiger Sr.

Really Big Bosnian Burger

– (Planet Barbecue!)

#7
John Kubicek

Triple Steak Burger

– (Project Fire)

#8
Bryan Praetorian

Bacon and Smoked Cheese Burger

(The Barbecue! Bible)

#9
Phoebe Jones

Jake’s Double Brisket Cheeseburger

(The Brisket Chronicles)

#10
James Grill

Pulled Pork Burger

(The Barbecue! Bible)

Burger Recipes on BarbecueBible.com

• Smash Burgers with Raichlen’s Special Sauce
• The Ur-Burger
• Smoky Bacon Burger Sliders with Grilled Onions

More Blogs on Burgers

• The Battle of the Grilled Beef Burgers!
• 10 Chef-Approved Tricks to Make Your Burgers Taste Awesome
• How to Griddle Burgers on Your Gas Grill (Without a Griddle)

Burgers: Frequently Asked Questions

What’s the best meat blend for juicy burgers?

Go 80/20 ground chuck for classic flavor and moisture. For a richer bite, try a blend (brisket, short rib, chuck) or wagyu—but keep fat around 20% so patties stay juicy.

Smash burger or thick patty—how do I choose?

Smash burgers cook fast on a hot griddle with a crisp crust and thin profile. Thick patties (¾–1 inch) shine over charcoal or wood when you want smoke and a rosy center.

How hot should the grill or griddle be?

Use high heat: 450–500°F on a grill for thick patties; around 500°F on a griddle for smash burgers. Preheat 10–15 minutes for a proper sear.

How do I keep burgers from drying out?

Handle lightly, avoid overworking, and season just before cooking. Sear hard, then finish over indirect heat for thick patties. Rest 2–3 minutes before serving.

What internal temperature should I cook ground beef to?

For food safety, 160°F in the center is the USDA guideline for ground beef. Use a thermometer to check; doneness beyond that is your preference.

Best cheeses and toppings for next-level burgers?

Gruyère, sharp cheddar, blue cheese, or smoked cheese are great picks. Layer caramelized onions, green chiles, special sauce, or pulled pork for a signature burger.

Any tips for tailgating burgers?

Pre-portion patties and keep them chilled; transport toppings separately. Bring a flat-top for smash burgers, or set up two-zone heat on a grill for thicker patties. Toast buns right before serving.

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Ready to take your burger game even further? Sign up for Steven Raichlen’s Up in Smoke newsletter and get a FREE digital copy of Raichlen’s Burgers e-Book. Each issue brings you new recipes, grilling tips, and behind-the-scenes stories from the Barbecue Bible world—straight to your inbox.
Join now and start cooking like a member of the 500 Club.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post Our Best Burgers Ever: The Barbecue Bible 500 Club’s Top 10 for 2025 appeared first on Barbecuebible.com.

As the days get shorter and the evenings turn crisp, few dishes bring more comfort than osso buco cooked low and slow.

Osso buco is one of the glories of Italian cuisine—veal shanks braised for hours with wine, herbs, and aromatic vegetables. It starts with an undisputably tough cut of meat—the shin—and you cook it low and slow until it’s tender enough to eat with a spoon. The best part might just be the buttery marrow inside the shank bone. (Hence the reference to a spoon—which you need for scooping the marrow out of the bone.)

What Is Osso Buco?

A specialty of Milan in the province of Lombardy in northern Italy, osso buco (literally “cow bone”) is the ultimate comfort food—perfect for winter. (Actually, it’s pretty perfect any time of the year.) It’s hard to imagine how you could improve on a dish Italians have been making for centuries. But I’m going try. And my secret weapon—you see this coming—is my smoker.

My osso buco upgrade involves a technique I call smoke-braising. You read about it in my book Project Smoke, where I used it to make smoke-braised Asian lamb shanks. I like to think of smoke as the umami of barbecue and it imbues this already amazing dish with the spirit of American barbecue.

How to Smoke Osso Buco

Despite its amazing flavors and a semi-long ingredient list, osso buco is quick and easy to make. Note I said to make. It does require 3 hours of cooking. But if you own a pellet grill, you pretty much set it and forget it. Ditto on a gas grill. A kamado grill, like a Big Green Egg, is perfect for osso buco. So is a charcoal smoker or grill, although with both you’ll need to replenish the charcoal and wood every hour.

As you look at the following photos, you may be surprised to find aluminum foil wrapped around the pot. That’s to keep the smoke off the outside. (If the truth be told, it’s pretty easy for you to clean the pot with a blast of oven cleaner.)

I give you smoked osso buco! It’s great the day you make it and even better served as leftovers.

Smoked osso buco isn’t just a dish—it’s a full fall feast. Pair it with sides like Grilled Smoked Mac and Cheese, Grilled Poblano Cornbread, or Plancha Potato Chips to round out the meal. For more autumn inspiration, check out our collection of fall-friendly sides and recipes

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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Enter here for your chance to win a Wildfire Ranch Pro 30-Inch Stainless Steel Griddle and Steven’s newest book, Project Griddle.

The post Smoked Osso Buco Recipe for Fall Cooking appeared first on Barbecuebible.com.

Traditional Argentinean Matambres, I have spent the last 2 months researching Argentinean and Gaucho cooking. Fascinating. Lots of interesting styles of cooking and sites most of which I can’t understand what they say. One thing I learned about the Matambre is that there is a traditional style and then from there it is more a […]

  Caveman Beef Ribs, good, meaty beef ribs are almost impossible to find. For years all I have ever seen are racks of bone with most of the meat trimmed away. We were out looking for beef short ribs and Juan Carlos the meat manager at the El Toro market showed us these. He cuts […]

Want to grill juicy sirloin steaks on your Traeger? This direct grilling method uses high heat and simple seasonings to get great results for dinner parties, date nights, or weekend cookouts. The technique differs from typical low-and-slow Traeger cooking – you’ll remove the heat shields and cook directly over the flame at 500°F. I’ll show […]

The post How To Cook Steak On Traeger Grill appeared first on Simply Meat Smoking.

Open Fire Tri Tip

I’m not trimming… I want to keep all the fat on this Tri Tip for flavor. Smother it in TX Brisket Rub (or classic salt & pepper), drop it straight over glowing coals on a Santa Maria grill—press it into the grate to carve a deep sear. Flip every few minutes. Then lift it to indirect heat until the probe reads 125–130°F. Twenty-minute rest, slice against the grain; simplicity and smoke rule.

WHAT MALCOM USED IN THIS RECIPE

• Killer Hogs TX Brisket Rub
• Thermoworks RFX Wireless
• 12″ Brisket Slicer
• Al Frugoni Chimi Churri Seasoning
• BBQ Gloves
• Disposable BBQ Boards

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This tri-tip is all about cooking beef the old-school way—over a live fire. Season it heavy with salt and pepper, then drop it straight over hot coals on a Santa Maria grill to build that smoky crust. Flip it often, ease it up off the heat, and cook to a juicy medium-rare. Rest it, slice it thin against the grain, and you’ve got bold flavor, tender beef, and a recipe built for the backyard fire pit or grill.

Malcom Reed
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Loaded nachos are one of my favorite things to make when I need to feed a crowd quickly. There’s something satisfying about pulling a sheet pan of bubbly, golden cheese and perfectly seasoned ground beef from the oven that gets everyone excited. These baked nachos are perfect for game day, movie nights, parties, or even […]

The post Loaded Nachos – Extra Cheesy appeared first on Simply Meat Smoking.

 
It’s an article of faith, not to say dogma, that the proper way to cook brisket is low in slow—that is at a low heat for a very loooooooooong time—a half day or more for a full packer brisket. You need that slow, gentle heat to melt the collagen and make the meat tender without drying it out.

Yes, there are hot and fast briskets that cook in a few hours. Our test kitchen director made one that ranks pretty high on the deliciousness scale.

But what if I told you there’s a brisket dish you can cook in 2 minutes—I repeat 2 MINUTES—directly over a screaming hot fire. You’d think I was crazy.

The Secret to Cooking Brisket in Just Two Minutes

Or so I believed until I visited Baekjeong KBBQ restaurant in the heart of New York’s Koreatown. Here the chef slices frozen brisket points across the grain on a meat slicer. The slices come out so paper-thin, the meat cooks in a matter of minutes. It simply doesn’t have time or heft to get tough. You could think of this direct grilled brisket as steak on steroids, with a rich meaty beefy flavor every bit as intense as slow-cooked brisket, but as easy to chew as filet mignon.

 

The brisket itself comes unseasoned. The fireworks come from a table-burying selection of sauces and condiments collectively known as panchan. Like so much Korean grilled meat, you eat grilled brisket taco-style: wrapped in lettuce leaves. Think of it as barbecue health food.

The easiest way to slice the meat for this extraordinary brisket is on an electric meat slicer. Serious carnivores may own one already. I’ve come up with a work-around using a food processor. In a pinch, you could try hand slicing. Either way, place the brisket in the freezer until softly frozen. You don’t want it hard as a rock. If you happen to live in an area with a large Korean community, you may be able to buy the brisket pre-sliced.

 

Here, then, is a brisket dish most of us would never dream possible. Two minute brisket. Really! One bite of the luscious, seared, sizzling smoky beef will make you a believer.

Recipe: Two Minute Korean Brisket

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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Check out our store powered by BBQGuys!

The post Brisket in a Minute?—Impossible, But it’s True! appeared first on Barbecuebible.com.

This Guinness stew recipe combines tender beef with hearty vegetables in a rich, flavorful broth made with stout beer. It’s comfort food at its finest and perfect for cold evenings, weekend dinners, St. Patrick’s Day celebrations, or anytime you want something warming and deeply satisfying. The one-pot meal feeds a crowd and tastes even better […]

The post Guinness Beef Stew  appeared first on Simply Meat Smoking.

Grilled Ribeye Steak

This is how I grill a ribeye steak. Sometimes I change out the flavors and seasonings… and you can too… but this is my tried and true technique I use for getting a perfectly juicy ribeye – with all the flavor!

WHAT MALCOM USED IN THIS RECIPE

• Swine Life Prime Beef
• Killer Hogs Steak Rub
• Thermoworks Thermapen

A good ribeye steak deserves the right treatment, and I’m showing you exactly how to grill it up right! We’re seasoning it with a bold rub, cooking it over red-hot coals for a killer crust, and making sure it’s perfectly juicy from edge to edge.

Whether you like it medium-rare or a little more done, this method locks in all the flavor and gives you steakhouse-quality results every time!

Malcom Reed
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The post How To Grill a Ribeye Steak appeared first on HowToBBBQRight.

Beef Flanken Ribs

Flanken Ribs have a rich, beef flavor – and when you take the time to marinade them and then chargrill them directly over hot coals, you get a delicious bite of beefy goodness!

For this recipe I went with an Asian inspired marinade… but you could go with any flavors. You could glaze them with a sauce at the end… get real creative with this recipe.

 

WHAT MALCOM USED IN THIS RECIPE:

• Killer TX Brisket Rub 
• BBQ Gloves
• Primo Grills

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Malcom Reed
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Garlic Butter Filet Mignon

I started with a Whole Beef Tenderloin, then trimmed it into Filet Mignon Steaks – but you can start with Filet Mignon Steaks straight from the meat counter. To cook these steaks, I used a reverse-seared on a charcoal grill and brought them up slowly to nail the doneness. Then I moved them directly over the coals and basted with Garlic Butter while these Filets got flame-kissed over open flames.

 

 

WHAT MALCOM USED IN THIS RECIPE:

• Killer TX Brisket Rub 
• HowToBBQRight 5″ Flex Boning Knife
• HowToBBQRight 10″ Slicer Knife 
• Thermoworks DOT
• Primo Grills

I started with a whole beef tenderloin, trimmed it myself – because they are a little cheaper and you end up with extra meat for other recipes too. After I trimmed these filets into thick steaks, I seasoned them simply – but not lightly – and set up my Primo Grill for a two-zone fire.

Started the steaks out slow on the indirect side and when they hit 115 internal I seared them directly over the hot coals and basted them with garlic butter. I like them medium rare, so I only seared them for 1-2 minutes each side (basting them with the garlic butter the whole time). Took them off, let them rest and these were some of the best steaks I’ve ever cooked!

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Malcom Reed
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The post Garlic Butter Filet Mignon appeared first on HowToBBBQRight.

Summer cookouts are about two things: the people you hang out with and the food you eat. If you are like me, you probably want to impress your guests with the food when hosting a cookout. I’m often asked how many grills I use to cook all the food. Whether you are cooking with one or six grills, you can prepare a delicious spread for your friends and family.

Recipes for Your Summer Cookout

There are two classic items that are on the menu when attending a cookout: hamburgers and hotdogs. I think you can have lots of fun with how you dress them up. Feel free to keep it simple, but if you are looking for creative ways to prepare hamburgers and hotdogs, check out my previous blog posts—“Battle Of the Grilled Beef Burgers” and “Battle of the Grilled Hotdogs.”

I realized it would be difficult to prepare hamburgers and hotdogs multiple ways like I did for a big crowd. So, pick one or two of your favorites from below and fire up the grill. Here is how I utilized what I had.

I decided to prepare two appetizers as well as grilling hamburgers and hotdogs. The appetizers were not necessary but gave me a reason to fire up the smoker.

Creative Recipes to Boost Your Summer BBQ

I made hotdog burnt ends and smoked meatballs. To prepare the hotdogs, I lightly coated them with yellow mustard and then seasoned them with my homemade barbecue rub. I smoked the hotdogs at 225 degrees for about an hour. The hot dogs were then sliced into one-inch pieces and topped with brown sugar, honey, butter, and barbecue sauce. I turned the temperature up to 350 and smoked the hotdogs for an additional 30 minutes.

To make the meatballs, I used ground beef (2 pounds) and mixed in sautéed onions and mushrooms, egg, breadcrumbs, parsley, salt, and pepper. I cooked a tester patty to check the seasoning. I used an ice cream scoop to portion out the meatballs so they would all be the same size. The meatballs smoked with the hotdogs at 225 degrees for 30 minutes. I basted the meatballs with barbecue sauce, and they smoked at 350 degrees until they reached 160 degrees on an instant-read thermometer.

Now for the main event. I set up my Big Green Egg XL (BGE) for direct grilling. To create a safety zone, I left one of the half-moon diffuser plates in the BGE. I inserted the cast-iron grates into the Egg. I like how the cast-iron grates create a crusty exterior on hamburgers. I seasoned the hamburgers with kosher salt and black pepper. Once the cast-iron grates were hot, I placed the hamburgers and hot dogs on the grill. The hotdogs cooked quickly, about a minute a side. The hamburgers cooked 90 seconds, and then I gave them a quarter turn and cooked for another 90 seconds. I flipped the burgers and repeated the process. I topped the hamburgers with smoked Gouda cheese and then moved them to the safe zone while the cheese melted. I toasted the brioche buns, and it was time to put it altogether.

I went with a classic preparation for the hotdogs and served them with Dijon mustard, relish, and celery seeds. The hamburgers were prepared with my wife’s and my favorite toppings. For my wife’s hamburger, lettuce, sliced tomato, sliced avocado, and ranch dressing. My toppings included lettuce, tomato, bacon, pickles, and ketchup.

The Results

The hotdogs had a great beef flavor. There was a nice snap when I took a bite of the hotdog. The spice of the mustard and sweet relish paired well with the hotdog. The hamburgers were juicy on the inside due to the marbling. The seasoning and the high heat of the cast-iron grates created a crusty exterior. The charcoal fire added a smoky aroma. The lettuce, tomato, and pickle add a fresh flavor to the hamburger. The smoked Gouda cheese and bacon boost the smoky flavor of the burger.

The hotdog burnt ends were sweet, crusty, and the beef flavor came through. They will not be confused with true brisket burnt ends, but they were tasty and took less time to cook. The smoked meatballs were moist, and the onions and mushrooms complemented the flavor of the beef. The barbecue sauce created a flavor profile I’m not used to on a meatball, but was delicious.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Your Summer Cookout Just Got Better! Hotdog Burnt Ends and High Voltage Hamburgers appeared first on Barbecuebible.com.

  Simple Reverse Seared Prime Rib, we love the “BIG Beef” flavor of prime rib. Patti found them on sale brought home a few nice prime rib roasts for me to smoke. I sure do love her. We thought over all the ways you can do a prime rib roast and we decided we would […]

Traditional Argentinean Matambres, I have spent the last 2 months researching Argentinean and Gaucho cooking. Fascinating. Lots of interesting styles of cooking and sites most of which I can’t understand what they say. One thing I learned about the Matambre is that there is a traditional style and then from there it is more a […]

  Caveman Beef Ribs, good, meaty beef ribs are almost impossible to find. For years all I have ever seen are racks of bone with most of the meat trimmed away. We were out looking for beef short ribs and Juan Carlos the meat manager at the El Toro market showed us these. He cuts […]