Paired with a healthy serving of bacon and fire roasted chile jam, these savory cheddar & corn pancakes are delicious for breakfast, brunch or dinner.
Rippled with charred flakes, this fire roasted green chile jam is brimming with sweet heat. And you're going to want to put it on everything.
Laced with chili and sour tamarind, this mash up of a thai and southern classic is decidedly different. Try this Thai deviled eggs recipe.
The king of all steaks is the ribeye cap, or spinalis dorsi. Paired with simple but luxury ingredients, it's truly a meal fit for a king.
The humble 'tater salad is given a smoky texture boost by charring the potatoes on the grill and adding some bright, fresh flavors.
Create serious table side drama with the ultimate steak platter. A steak platter is the perfect way to serve and present shareable steaks with style.
Enhance the briny sea flavors of fresh oysters with a few hot minutes on a grill and a punch of salty umami butter.
Don't ruin expensive meat trying to figure out your pit hot spots. For under $5 and in 20 minutes, find ALL the hot spots in your BBQ smoker.
The secret to these smoky barbecued beef balls is the melty queso-stuffed interior.
As pork belly is to pig bacon, beef belly (also known as navel) is to beef bacon! Unique and SO delicious! Here's how to make your own beef bacon.
With only a handful of ingredients, this delicious smoked onion dip manages to be bright, tangy smokey and sweet all at once.
Imagine all the savory flavors of a smoked bloody mary captured in a single cube! These smoked tomato cubes turn any beer into an instant michelada!
Perfect for 4th July, this patriotic pie is one of the easiest desserts you can whip up on a grill.
The perfect combo of sweet and heat with a shimmering lacquered glaze makes these barbecued Pepper Jelly Pork Ribs irresistible.
Kinda sweet, a little savory and sorta spicy, pepper jelly is a great all round condiment to keep in the fridge.
Cooked over open coal rotisserie until the skin turns golden and crispy, this recipe for pork belly porchetta remains lusciously tender on the inside
Think you couldn't possibly love steak anymore? Wait until you try it smoked. Check out this recipe for perfectly medium rare Smoked Tri Tip.
The secret to a great Philly Cheesesteak is choosing the right cut, and the perfect ratio of tender and crispy bits.
The JP signature is a refined take on the traditional P&S offset smoker, with functional and practical upgrades. Learn more.
We've frozen our meat to steaksicles and fired up the grill to answer the age old question - can you cook a steak from frozen?
A recipe for savory venison strudel stuffed with a spiced cranberry relish, wrapped in layers of flaky phyllo pastry.
A hybrid between a traditional Romesco (made with almonds) and a Mexican Mole Pipian, this bright green sauce is a great accompaniment for steaks.
A beef patty smothered in American cheese, nestled atop Texas toast and topped with onion & jalapeno. Try this recipe for grilled patty melt sliders.
A tangy marinade of tomato, beer and spice turn these beef Michelada skirt steak fajitas into a delicious grilled meal.
An overnight brine bath in buttermilk and hot sauce keeps these buffalo-brine grilled chicken nuggets moist as they char over coals.
Chewy dough parcels stuffed with sauce, smokey meat and cheese. Heck yeah! Try this recipe for cheesy pulled pork pizza rolls.
A super southern one pan dessert, this smoked blackberry cobbler is spiked with bourbon and topped with a brown sugar streusel crumb.
It's the ultimate way to cook a steak and it works every single time. Here's how to do the Reverse Sear method:
This bright red achiote-basted pork crown roast is given the tropical treatment with a side of spicy grilled pineapple salsa.
Hunker down with this warming venison pot pie with rich red wine gravy. Make one large pie or several individual portions.
If you're a carnivore then you're a fan of umami. Get to know the ingredients that help boost the 'meatiness' factor, like Porcini Powder.
A great steak doesn't need anything but some simple sides to let it shine. Try this peach, blue cheese and spiced honey salad.
Looking for an alternative to traditional St Paddys Day menus? This vibrant and bright take on traditional beef and cabbage is a delicious twist.
Get the ultimate sear to finish your steaks by cooking directly over a chimney full of coals.
Keep your knives safe during travel with this simple denim and vinyl knife roll.
Traditional chilaquiles verdes are given a meaty boost with the addition of ground venison and a fried egg.
Koji marinaded flank steak grilled to perfection then paired with crispy, crunchy rice all drenched in salty miso butter.
If you're a carnivore then you're a fan of umami. Get to know the ingredients that help boost the 'meatiness' factor, like Shio Koji.
Soft cured eggs yolks are easy to make, with a soft and gooey texture and intensified flavor.
Conquer your fear of the weird parts: chicken hearts are tasty little morsels that are perfect for char-grilling.
If you thought regular bacon was delicious, wait until you taste the crispy golden goodness of beef bacon.
Get the ultimate sear to finish your steaks by cooking directly over a chimney full of coals.
Have your meat cake and eat it too. Try this boudin-stuffed king cake for Mardi Gras.
Enjoy these not-at-all authentic wontons, loaded with an al-pastor inspired filling of earthy chili and grilled pineapple.
Up the heat factor on these spicy Yucatán chicken wings by drizzling with a generous pour of habanero citrus sauce.
The simplicity of this Vegemite glazed lamb rack allows both the rich, gamey meat and the complexity of this iconic Aussie spread to shine.
Here's why you need to start using Vegemite in your stews, soups, sauces and marinades.
Why have one garlic parmesan wing when you can have the whole darn garlic parmesan roast chicken?!
You'll love these jumbo pasta shells stuffed with a rich filling of cheese, spinach and ground venison
Make this habanero citrus sauce, then put it on everything. A sweet start with a fiery spicy finish, you'll quickly become addicted!
Venison shanks are flavorful and packed with rich gelatin, Twice cooked with a smoke and a braise, they may become your new favorite cut.
Smokey, sticky nuggets packed with extreme beefiness, follow this recipe to create the ultimate bbq burnt ends.
A perfectly soft-boiled egg encased in seasoned and smoked venison sausage. These venison Scotch eggs are a complete all-in-one breakfast treat.
Smoked low and slow until pull-apart tender, classic barbecue pulled pork is cheap, easy and delicious.
Introducing the newest addition to the Hardcore Carnivore meat seasonings line - HC Red! Designed for white meats and particularly pork butts & ribs.
With just 5 ingredients and 10 minutes prep time, these Pigwheels with prosciutto & salami make for a great appetizer snack.
What's better than freshly baked soft yeast bread rolls? Ones that are stuffed with cheese and coated in butter & garlic, of course.
A hint of spice and some punchy Tex-Mex flavors make this Texas T-Bone lone star-sized in taste.
A true hunter and gatherer dish, this venison stew with barley and a variety of mushrooms is a hearty meal in a bowl.
True nose to tail eating finds a use for the bones, too. Follow this recipe to create your own rich venison stock.
Sure to keep any cowboy well fed, this delicious casserole is a hearty stew of beef and beans, finished with a golden biscuit crust.
Using a dehydrator, it's easy to make your own bright green jalapeno powder at home!
Looking for unique gift ideas for grill lovers and meat fans? I have you covered with these 9 great options.
These braised drunken beef short ribs have a crispy exterior that yields to a super soft wine-braised centre.
Enjoy the glorious crispy edges and gooey centres of these bacon-laden individual mac n cheese cups.
From chicken-fried to stuffed backstraps, try these creative and delicious venison recipes at home.
Introducing my first ever class/workshop! And it couldn’t be on a better topic – beef! Join me at the Texas Beef Council on February...
Roasted then packed with a hearty filling, these stuffed squash are the perfect dinner feast for a cold night.
This Peanut Brittle Pie takes the exact flavors of the candy, but replaces the firm snap of brittle with a lusciously soft caramel and hints of salt.
Along with taste and texture, appearance plays a part the final score in comp barbecue. Here's 5 tips to get your competition box looking great.
If there has ever been a snack to capture the flavors of fall, this is it. Mini bacon cornbread muffins with sweet potato frosting, pecan & crackling.
Good gumbo is as dark and murky as a Southern Louisiana swamp. Learn how to perfect your roux and create this rich chicken and andouille gumbo.
Ever wondered what the most coveted cut on a steer is? Newsflash, it's not the tenderloin! Meet the tastiest beef muscle of all - the Spinalis Dorsi.
Breakfast taquitos are a natural extension for any fan of the breakfast taco, with their crispy exterior shell.
This stuffed meatball sub is a great use for ground venison, but is a stand alone winner with two epic layers of cheesy goodness.
Some folks call it loin, others call it backstrap- whatever you call it, don't cut it up into steaks! Check out this whole stuffed venison backstrap.
Learn my top 4 commandments that are essential to achieving a successful brisket cook (plus a few bonus tips).
This tangy vinegar-based sauce does something magical when added to pork. Here's how to create your own BBQ sorcery.
Pull apart one of these salty pretzel buns to reveal a stuffing of chorizo and gooey, runny mozzarella...
A silky custard pie spiked with a gentle heat, and different from anything you've had before. Try this Buttermilk & White Pepper Pie with Molasses.
Move over, baby backs, there's a new gnawingly good rib in town. Treat your tastebuds to this garlic & rosemary grilled Lamb ribs recipe.
This 'Old Fashioned' flavored jelly is not too sweet, and has hints of bitters, maraschino, zesty lemon and a good boozy kick of bourbon.
Infuse the vivid orange salmon with the scent of smouldering cedar. It's easy, fast and delicious to grill planked Sockeye salmon.
Make vegetables better by adding meat! Jazz up grilled veggie kebabs with crunchy curls of bacon.
Home to the Frio, Nueces and Sabinal rivers, Uvalde County is an outdoor-lovers paradise. Here's where you should eat while in Uvalde, carnivore style.
At around $5 a pound, the bottom round roast makes for an economical (and flavorful) cut. Try it with this roast Hatch chile crust!
The Texas traditions of high school football & Frito pie are inexorably linked. Learn more about the portable chili snack that's a Lone Star favorite.
Blurb lets you create your dream book, whether for sale or giving as a gift.
You'll love the taste of this tangy, smokey garlic sauce, and you may just find yourself starting to put it on everything!
Seasoned breakfast sausage stuffed with cheese, wrapped in bacon and then grilled til crispy? Yes, the meatsplosion dog is a real thing.
With fresh peaches and a hint of smoke, this grilled peach galette is a great way to use your grill to create dessert.
Meet the beef ribs you can smoke to perfection in just three hours.
Making your own jerky at home is easier than you think. Here's how to do it:
Learn the tricks to trimming pork ribs into a neatly rectangular rack, perfect for competition barbecue
Charred onions with a beef patty smashed right over the top, and make it a double. You gotta try the Oklahoma Onion Burger.
Check out this simple hack for taking a cheap grocery store roast and turning it into two high quality and inexpensive Flat Iron steaks!
These mini biscuits with bacon jam and a tiny fried egg make the perfect little breakfast bites.
Smoked pork ribs are easy to make with the right recipe. Try these sticky BBQ St Louis ribs at home - you'll probably eat a whole rack to yourself!
Pillowy balls of cornmeal studded with tart tomato pieces - these fried green tomato hush puppies are the perfect mashup of two Southern staples.
When a recipe calls for "two zone" grilling, it's usually because at least one portion of the cooking process requires gentle, indirect heat.