Beef
Steak
How to BBQ Thick-Cut Steaks
Reverse-sear thick-cut steaks: smoke at 165°F to a 110°F internal temp, then sear hot to finish at 130°F.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Beef
Bbq
How to BBQ Tri-Tip Roast
Smoke a tri-tip roast low for hours, then finish with a hot, fast sear for a juicy, smoky crust.
Beef
Smoking
How to BBQ Pulled Chuck Roast
Smoke chuck roast for a deep bark, then wrap with BBQ sauce for the most tender pulled beef sandwiches.
Beef
How to BBQ Chuck Short Ribs
Chuck Short Ribs are perfect for a long low and slow smoke, producing tender, juicy, pull-off-the-bone beef ribs.
Beef
Bbq
How to BBQ Brisket
A simple salt-and-pepper rub plus a long apple-wood smoke makes brisket the star of any BBQ.
Seafood
Lobster
How to Cook Cold Cracked Lobster
Cold Cracked lobster lets you infuse flavor while cooking gently — try classic New England herbs or swap in Thai or southwest aromatics.
Seafood
How to Grill Kampachi
King Kampachi turns crisp and buttery on the grill with just oil, salt, pepper, and garlic — ready in under 10 minutes.
Seafood
How to Eat Dungeness Crab
Pre-cooked Dungeness Crab legs come pre-scored: snap, peel, and eat. No crab crackers needed.
Seafood
Shrimp
How to Peel Shrimp
Slide a thumb under the shell and the rest comes off in seconds — the fastest way to peel shrimp.
Seafood
Shrimp
How to Cook Shrimp Burger Patties
Brush with oil and cook over medium heat for about 5 minutes per side, until edges turn pink and the patties are golden brown.
Chicken
How to Air Fry Chicken
Golden, juicy, crispy air-fryer chicken — a healthier take on fried chicken in about 20 minutes.
Seafood
Grilling
How To Grill Scallops
Crispy outside, tender inside — scallops cook in 10 minutes and shine as an appetizer, side, or main.