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Smoky Flavor Secrets Every Backyard Cook Should Know

✇Doins BBQ
By: Ken Fisher
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 […]

Traeger Smoked NY Strip

✇Simply Meat Smoking
By: Charlie

This Traeger grilled New York strip steak is simple, delicious, and ready in minutes. It’s perfect for date nights, special dinners, or weekend cookouts when you want something that feels a bit more upscale. I like to cook it medium rare and serve it with classic steakhouse sides. The Traeger adds just enough smoke flavor […]

The post Traeger Smoked NY Strip appeared first on Simply Meat Smoking.

Smoked Tomahawk Ribeye on the Pellet Grill

✇HowToBBBQRight
By: Malcom Reed

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:

Smoked Tomahawk Ribeye On The Pellet Grill Recipe

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Smoked Tomahawk

Smoked Tomahawk Ribeye on the Pellet Grill

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Description

Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.

Ingredients

  • 1 Tomahawk Ribeye Steak (about 3 lbs)
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Willingham’s W’ham Original Mild Seasoning
  • 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
  • 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
  • ½ stick (4 Tbsp) unsalted butter, cut into pats

Instructions

  1. Trim the Steak
    Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
  2. Season Generously
    Rub the steak all over with Worcestershire sauce as a binder.
    Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
    Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
    Finish with a layer of Killer Hogs Steak Rub for texture and crust.
  3. Rest & Fire Up the Grill
    Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
  4. Smoke the Tomahawk
    Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
    Set your first target internal temp to 120°F.
    Once it hits 120, reset your probe to 128°F and monitor closely.
  5. Rest with Butter
    Place pats of butter and a light sprinkle of Steak Rub on a platter.
    Remove the steak from the grill at 128°F and place it directly on butter.
    Tent loosely with foil and rest for 10 minutes.
  6. Slice & Serve
    Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.

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.

How To Cook Steak On Traeger Grill

✇Simply Meat Smoking
By: Charlie

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.

How To Grill a Ribeye Steak

✇HowToBBBQRight
By: Malcom Reed

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

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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Garlic Butter Filet Mignon

✇HowToBBBQRight
By: Malcom Reed

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:

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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GARLIC BUTTER FILET MIGNON

Garlic Butter Filet Mignon

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Description

Whole Beef Tenderloin trimmed into Filet Mignon Steaks and cooked with a reverse-seared – then basted with a Garlic Butter while they get flame-kissed over open flames

Ingredients

  • 5 – 12oz Beef Tenderloin Filets (AKA – Filet Mignon Steaks)
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup Killer Hogs TX Brisket Rub
  • 1 Tablespoon olive oil
  • 8 cloves garlic minced
  • 1 shallot minced
  • 2 sticks salted butter
  • 1 Tablespoon chopped parsley

Instructions

  1. Drizzle the outside of each steak with worcestershire sauce and season heavily with TX Rub (coarse salt and black pepper can substitute).
  2. Set up a grill for 2 zone cooking – hot and cool side.  I used my primo ceramic grill running Royal Oak Lump charcoal but any grill will work.
  3. Keep the grill between 275-300°F for the first stage of the reverse sear. Place a probe thermometer in the center of one of the filets and set each steak on the cool side of the grill to start away from the direct fire.
  4. Once the internal temperature reaches 115°F – about 25 minutes; remove the steaks from the grill and place on a foil lined sheet pan. Rest the steaks for about 15-20 minutes. You will notice the temp continues to climb but it will eventually stop and start to drop. This is where you want to do the sear stage.
  5. While the filets are resting – add a drizzle of olive oil to an iron skillet. Add the garlic and shallot and saute until soft – season with a little TX rub for flavor.
  6. Move the skillet off the direct heat and add the butter. Stir until the butter melts about 2 minutes and add the chopped parsley.
  7. Brush each filet with the butter mixture and place over the direct heat (Fire side) of the grill for 1 minute on each side.  Continue brushing with butter at this point and only cook until a char starts to form.  It should take about 1-2 minutes total each side.  It is important to not walk away and be extremely careful at this point because the fire will be rolling.
  8. Remove the steaks from the grill once seared and brush with additional garlic butter.  Rest the steaks for 5 minutes and serve.

 

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

Your Summer Cookout Just Got Better! Hotdog Burnt Ends and High Voltage Hamburgers

✇Barbecuebible.com
By: Steve Nestor， Test Kitchen Director and Photographer Extraordinaire

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.

Hot Dog Burnt Ends on the Grill

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.

Smoked Meatballs

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.

Hot Dogs and Hamburgers on the Grill for Summer Cookout Recipes

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.

Summer Cookout - Hamburgers, Hot Dog Burnt Ends, and Smoked Meatballs

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

Petite Fillet with Garlic Peppercorn Sauce

✇Nibble Me This
By: Chris

 [FTC Standard Disclosure] We receive no compensation for any content or links in this post.

Let's get the recipe out of the way first since people hate scrolling through the typical food blogger stuff to get to the recipe. This is a simple white sauce variation that is creamy, savory, and as the name implies - it has a peppery kick.

Petite fillet with creamy peppercorn sauce
Mini-Surf and Turf - Petite fillet with creamy peppercorn sauce, snow crab legs, and asparagus.



Creamy Garlic Peppercorn Sauce

www.nibblemethis.com

Published 03/30/2025

A creamy and delicious sauce that's delicious on steaks, burgers, and grilled vegetables. We took ours to another level by using Bourbon Barrel Smoked Pepper.

INGREDIENTS

  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon coarse black pepper
  • 2 tablespoons all purpose flour
  • 1 cup cream or half and half
  • 1/4 cup shredded parmesan cheese
  • salt to taste once finished

INSTRUCTIONS

  1. Preheat a small sauce pot to medium/low heat, melt the butter.  Then add saute the garlic, shallot, salt and pepper and whisk frequently until the garlic starts turning golden brown - about 2 minutes.
  2. Make a light roux by whisking in the flour and continuing to whisk until it smells nutty, about 2-3 minutes.
  3. Slowly add the cream, whisking continuously, until combined into a sauce.
  4. When the sauce begins to slightly simmer, whisk in the parmesan and stir occaisionally until the cheese is melted.
  5. Tasted and add more salt as desired.

Yield: 2-4 Servings

Prep Time: 00 hrs. 5 mins.

Cook time: 00 hrs. 15 mins.

Total time: 20 minutes

Tags: sauce

We weren't planning on cooking yesterday afternoon but when I saw a pair of Certified Angus Beef brand petite fillet at Food City, things changed.

petite Certified Angus Beef fillet and snow crab legs
Food City also had a pack of snow crabs for a low price so on the spur of the moment, we decided to make a mini-turf and surf for the afternoon's NCAA Elite 8 basketball games.

We didn't have a lot of time because the skies were turning dark and Spring storms were popping up. I fired up one of our Big Green Eggs and got to prepping the food. I seasoned the steaks simply with Bourbon Barrel smoked salt and smoked black pepper.  Did the same for the asparagus.

petite fillet and asparagus prepped for grill
As you can see, one fillet was much more petite than the other. One was a heavy 5 ounces while the other barely weighed in at 3 ounces.

While the crab legs heated up in our steamer, I raced against time to grill the steaks. My plan was to grill the smaller one about 3 min per side and the larger one about 4 min per side.

pair of petite fillet cooking on the grill
My set up for the Big Green Egg was a Kick Ash Basket full of Jealous Devil lump charcoal and a pre-heated cast iron grate from Craycort. Notice how the angle of the grates go in 3 directions? Each of those are inserts that you can lift out to add fuel or wood OR you can drop in an accessory insert like a griddle plate or veggie wok.

Steak and asparagus cooking on the Big Green Egg grill
Once the steaks were flipped, I added a bit of asparagus to the heat of the hot coals.

Fillet mignon and asparagus on the grill
Cooking away on the Big Green Egg. This was just before I pulled her smaller fillet off of the grill.


Certified Angus Beef brand fillet from Food City cooking on the grill with asparagus
Remember that plan to let the larger fillet go for a couple of minutes longer? The weather had other ideas about that and I'm fine with a rare fillet so I pulled it early.

Asparagus and steak fresh from the grill
Asparagus is one of my favorite veggies to pair with steaks because prep is literally a snap and they cook quickly.


Surf and turf for the games! My filet was rare due to the cooking time being cut short but like I said, I was fine with that. 

Every bite was delicious! Since we normally opt for ribeye or strip, Alexis couldn't get over how tender the steak was. Not a bad meal for an afternoon when we weren't planning on cooking in the first place.

Steak and Wedges (+Others!)

✇KungFuBBQ
By: KungFuBBQ

Steak and Wedges (+Others!) I recently got a new grill – The Napoleon Prestige Pro 825. It’s an absolutely massive bit of kit, full of features and should let me cook a bit more often. I have to admit I was a bit overwhelmed with the sheer size of it and having never cooked on […]

The post Steak and Wedges (+Others!) appeared first on KungFuBBQ:.

Smoked Beef Tenderloin

✇HowToBBBQRight
By: Malcom Reed
Smoked Beef Tenderloin

Smoked Beef Tenderloin on Pellet Grill

Smoking a beef tenderloin this way gives new meaning to “steak dinner”. When I was thinking about what meal I’d want for Father’s Day this year… I just wasn’t feeling ribeye… But I was feeling a perfectly smoked Beef Tenderloin, cut into filet-sized pieces, and served with some Beefy Smoked Mushrooms. WHAT MALCOM USED IN THIS RECIPE: Print

Smoked Beef Tenderloin

Description

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

Ingredients

  • 1 whole beef tenderloin
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Killer Hogs AP seasoning
  • 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

  • 3 pints sliced mushrooms
  • 1 shallot finely chopped
  • 5–6 cloves garlic minced
  • 1 cup red wine
  • 1 cup beef broth
  • 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
  • 1/2 stick butter
  • 2 teaspoons Killer Hogs AP Seasoning
  • Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.

Instructions

  1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
  2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
  3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
  4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
  5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
  6. Slice the tenderloin into desired thickness and serve.

Keywords: smoked beef tenderloin, beef tenderloin, beef tenderloin recipe, pellet grill, Beef tenderloin on a pellet grill, pellet smoker, smoked beef tenderloin steaks, steak recipes, beef tenderloin steak, tenderloin steak

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Smoked Porterhouse Steak with Bacon Tallow Butter

✇HowToBBBQRight
By: Malcom Reed
Smoked Porterhouse Steak with Bacon Tallow Butter

Smoked Porterhouse Steak with Bacon Tallow Butter

Porterhouse Steak smoked on a Drum Smoker and topped with Bacon Tallow Butter – A steak like this can make anyone happy… WHAT MALCOM USED IN THIS RECIPE: Print
Smoked Porterhouse Steak

Smoked Porterhouse Steak with Bacon Tallow Butter

Description

Porterhouse Steak smoked and topped with Bacon Tallow Butter

Ingredients

Instructions

  1. Prepare drum smoker for indirect cooking at 275°F using lump charcoal for fuel.
  2. Drizzle each side of the porter house steaks with olive oil to lightly coat and season with a layer of Prime Beef rub followed by the Steak Rub. Allow the steaks to rest at room temperature for 20 minutes.
  3. Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp.
  4. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking.
  5. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerate until ready to use.
  6. Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128°F.
  7. Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.

Malcom Reed
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