Burnt Ends
What if you have a craving for burnt ends, but you don’t want to smoke a whole pork shoulder or beef brisket? Here is the answer. The original recipe calls for pork belly, but pork steak works great for this (after all, it comes from …
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Delicious tested recipes for real people
BBQ/Grilling
Dad’s Cookin’ BBQ and Grilling recipes.
Smoked Beef Brisket
Beef Brisket has a reputation for being tricky – I’ve found it to be very straightforward and predictable with the correct recipe and cooking method. This can be held for 1-4 hours after cooking, so start on this early and you can then hold it …
Prime Rib
Rich, flavorful and satisfying Prime Rib is the ultimate beef experience. This is our Christmas dinner tradition.
Stuffed Chicken Thighs
Most of the recipes I found online stuffed the thighs with seasoned cream cheese or Swiss cheese. I wanted to make something a little more savory and less rich so I stuffed these with a traditional poultry dressing, which you can make out of a …
Smoked Chicken
This is a favorite of mine, because I can smoke two chickens which gives us a delicious meal, 3 meals worth of leftover chicken, plus 6 quarts of chicken stock made out of the carcasses. The key to this recipe is to spatchcock the chicken. …
Stuffed Pork Loin
This delicious way to cook a pork loin roast looks fancy but is really quite easy to make, it just takes some time.
Teriyaki Skewers
These skewers are easy to make and delicious to eat. They are a favorite of ours when we go camping. Serve them on a plate of rice for a complete meal.
Smoked Beef Brisket
Beef Brisket has a reputation for being tricky – I’ve found it to be very straightforward and predictable with the correct recipe and cooking method. This can be held for 1-4 hours after cooking, so start on this early and you can then hold it …
A Mushroom Sauce for Steaks
We had some leftover mushrooms in the fridge and planned to grill steaks for a Sunday dinner, so I came up with this sauce. Season your steaks lightly, since this sauce will have plenty of flavor. This is enough for 2-4 steaks.
the Reverse Sear
I must admit that this is not my go-to method. When it comes to steak or chops, if I’m not surrounded by clouds of smoke I don’t really feel like I’m cooking. But, there are times when it’s just not fit to cook outside and …