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Porchetta is typically done with pork with a crispy skin, but you can dress your turkey in a very similar manner with great results!

This is our way of taking a normal, boring, store bought ham and add a little extra somethin' to it. This is a super simple way to take your ham to the next level. 

Warning this may spook the ghosts and goblins! If you dare make it, you won't be disappointed, it was delicious!

Its possible to make a restaurant quality cheesesteak at home! Eric shares where he gets the most important ingredient, the thinly sliced meat! 

Look, we'll be honest here. We're usually ribeye folks. But that doesn't mean we can't branch out a little bit here and there. Filet mignon is usually thought of as super tender but not a lot of flavor. Well, what better way to prove that wrong than on date night?

We just took them to the next level by cold smoking them for flavor, using the sous vide to bring them to temp, and then searing them in cast iron. Give this one a try!

 Who decided this was a good idea? Well, that would be Eric. Because Richie mentioned it enough times. If you aren't familiar, Kamayan is a Filipino feast style presentation where everything is laid out on a table with all the fixins and sides together. You then share this with your family and guests and everyone gets to have a little bit of everything. We were inspired by that and now present to you, MEATFEST. 

This is a super simple (and cheap) way to grill up a chicken. Grilling a whole chicken is easy when you know how to do it right. We decided to spatchcock our chicken on a charcoal grill so we could control some heat but still get that BBQ flavor and texture. Try this. It won't disappoint.

Ribs don't always need to be slathered and smothered, we're here to show you a new way to enjoy one of the best meats off the grill: maple & honey glazed ribs! 

How many different ways can you spell kebab? .... kabab.... kebob.... kabob? All we know is that they're delicious and a great Father's Day grilling idea! We did some with steak and some with chicken and of course veggies. Then...

This is a simple and easy way....to take the point of your brisket cook and turn it into one of our favorites... BURNT ENDS. We did this on the pellet grill but you can use any smoker. Once you have a cooked brisket point, this is very easy to do. Hope you like it as much as we do!

There's a few different ways to do it. In this brisket cook, we took it overnight very low and slow. We used our own seasonings but Texas style salt and pepper (or your favorite beef rub) works just fine too.

This is by FAR our favorite way to cook Tri Tip. Most people cook this like a steak but we love cooking this low and slow like a brisket. This is great to do on any kind of smoker from a pellet smoker to an offset smoker.