Acclaimed Oakland pitmaster Matt Horn is sharing his secret for juicy tri-tip: Treat it like brisket. The chef-owner behind West Oakland’s Horn Barbecue, a 2022 James Beard Award finalist for Best New ...

This recipe combines the flavors of smoke and fire for a cut of beef that bridges the gap between steak and brisket. Instructions: Heat smoker to 225-250 degrees using preferred wood (oak, pecan and ...

Make a rub by mixing all of the dry spices for the tri-tip. Generously rub the roast with the dry rub mixture. Wrap the roast in plastic and place in the fridge at least 4 hours or overnight. Unwrap ...

Chargers and Raiders fans are fired up for Thursday Night Football on FOX, so Dr. BBQ decided it was the perfect time to fire up the grill and create a dish that's fit for a fiesta. If you don't see ...

Cooking with a smoker has surged in popularity due to its ability to infuse unique flavors and textures into a variety of dishes. This list includes 50 best recipes to smoke in a smoker. From ...

This modern twist on a California grilling classic brings bold flavor and vibrant color to your summer table. Tender Santa Maria-style tri-tip is seasoned simply and grilled over high heat to ...

I love grilled steak in the summer and this recipe with chimichurri sauce is a great way to change it up. The sauce is fresh, zippy and packed with fresh herbs like parsley and oregano, plus garlic ...

Why This Recipe Works Reverse Sear Method: By starting low and slow at 250°F, then finishing with a high-heat sear, we achieve the best of both worlds – perfectly even cooking throughout and a ...