An annual end of the year tradition, I cook a standing rib roast for Christmas dinner. In addition to dry brining to help the meat retain moisture and add flavor, I also remove the bones (to use for the drip pan and to make beef stock from later) and tie it up with butcher string […]

Pecan & hickory smoked pulled beef sandwiches, braised in a dutch oven on my kamado, and served on buns; one topped with homemade horseradish cream sauce and another with barbecue sauce. Simply awesome! Recipe Ingredients: One 3 lb chuck roast 1 large onion 2 large peppers, mild/med/hot whatever Sprigs of thyme and oregano coarse salt […]