Review: Allen Brothers Wagyu Ribeye Steaks

Thanks to Matt Crawford (@SasquatchBBQ), I was able to try two Allen Brothers Wagyu Ribeyes earlier this month.

What a treat! The steaks came out juicy, tender, and packing big beefy flavor.

For the crust, I started with an olive oil base, and rubbed down with coarse salt and fresh cracked pepper.

I set my Traeger Grills 22 to High (450F), loaded with Signature Blend pellets, and let it get up to temp. Then I slapped the two steaks down on the grill grates for about eight minutes per side.

I use a ThermoPro internal temperature probe to cook to my preferred temp (135F, for medium-rare).

Resting the steak for 10-15 minutes, I slice the steak off the bone, and then into strips.

Here are my recommendations for getting the best crust:

Jacobsen Coarse Salt

Jacobsen Peppercorn

And of course, the best breaking and work horse for slicing:

For a limited time only, get free shipping from Allen Brothers on orders over $189 (code: FREESHIP18).

Editor’s Note: Post contains affiliate links.

How to smoke a brisket flat on a pellet grill

Ever since the full packer experience, I’ve been wanting to try a brisket flat. Finally had the time!

Weighing in at 5 pounds, and $4.99/lb at Costco, this was about a $25 cook. At bottom are a number of links where you can find the tools of the trade that made this relativley LONG cook a success (remote thermometer, slicing knife, Traeger Century 22, etc). Let’s get started …

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Smoke Ring on a Traegered Packer Prime Brisket

How to smoke a prime beef whole packer brisket

I took the opportunity of the first three day weekend of the year to try my hand at a full packer brisket. A “packer” contains both the point and flat.

Weighing in at 16 pounds, and $2.99/lb at Costco, this was by far the most ambitious (and expensive) cook yet! Video below shows all of the basic steps in the recipe. At bottom are a number of links where you can find the tools of the trade that made this LONG cook a success (remote thermometer, utility knife, Traeger Century 22, etc). Let’s get started …

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PF Chang’s Chicken Lettuce Wraps

One of the things we always look forward to when we eat out at PF Changs are their chicken lettuce wraps. So savory, tangy, and fresh. Another favorite pastime of ours is trying to recreate restaurant-quality (or better) dishes at home!

This is our tenth or so attempt at perfecting PF Chang’s lettuce wraps at home, and they really do just keep getting better and better.

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VIDEO: Baby Back and St. Louis Style Ribs on the Kamado Joe with Code 3 Spice’s Backdraft Rub

Looking for a great YouTube grilling, smoking, or BBQ channel to follow? Be sure to check out T-Roy Cooks. In this video, T-Roy shares his method of smoking two styles of ribs on his Kamado Joe using Code 3 Spice‘s Backdraft Rub:

Love T-Roy’s simple method: Worcestershire Sauce on both sides, and then generously sprinkle on the rub. He lets them go for 5 hours at 250F. No saucing, but he does spritz with apple juice every hour or so. Mmmm. Mmmm. Those look goood!

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Bahn Mi Pulled Pork Sandwiches

We make pulled pork about once or twice a month. Usually smoke a big fatty pork butt or shoulder. Unless we’re having a backyard patio party, we have a few pounds leftover. Sometimes we vacuum seal and freeze the leftovers for a weeknight delight. Getting “porked out” usually isn’t a problem around our house. But when you have a day old heap of pulled pork sitting in your fridge, what to do with it?

We like to make Bahn Mi Pulled Pork Sandwiches! Here’s how…

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