Learning To Smoke

NOTE: Omaha Steaks sponsored this grilled shrimp post. Occasionally, I do sponsored posts with products I truly enjoy using. With that said, this recipe is one of them.

My favorite way to cook shrimp is on the grill, especially if it is either grilled shrimp or smoked buttery shrimp. My taste buds are happiest eating them this way! There are many flavor profiles you can use with this crustacean and for this recipe I dig garlic chili lime for grilled shrimp. I’ll walk you through how easy and tasty this is.

Prepping the shrimp

For this grilled shrimp recipe, I’m using wild Argentinian red shrimp from Omaha Steaks. There are two unique characteristics about Argentinian red shrimp: 1) they naturally come with a red tint (most shrimp look grey) and 2) they taste a little sweet like lobster. Use one pound of whichever shrimp you can get your hands on.

In a medium-sized bowl, mix the shrimp with a stick of softened butter and two cloves of minced garlic. Apply the butter and garlic mixture as evenly as you can on the shrimp. After you’re finished mixing, now it is time to skewer the shrimp. It will be helpful to use two skewers for one row of shrimp to keep them from spinning around. Next, sprinkle chili lime seasoning on them and squeeze some fresh lime juice.

Grilling the shrimp

The shrimp skewers are ready, which means it’s time to place them on the preheated grill at 375 degrees. You can go direct or indirect heat for these. After five minutes on the grill, turn the grilled shrimp skewers over. Melt some butter and baste the grilled shrimp for extra flavor. When the shrimp achieve an internal temperature of 120 degrees, this means they are done. With that said, they will also turn red when they are finished cooking. To make sure you don’t overcook the grilled shrimp, I recommend using an instant read thermometer. Using this is especially helpful if you are cooking with the naturally red Argentinian shrimp.

With the shrimp done, move them to the cutting board. Next, squeeze some more lime juice on them. Your garlic chili lime grilled shrimp are ready to eat! Eat them with your surf n’ turf, as an appetizer, your main dish, or mix into a pasta. With that said, the possibilities are endless!

The recipe!

Yield: 5 servings

Garlic Chili Lime Grilled Shrimp

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This garlic chili lime grilled shrimp recipe is quick to make and packed with flavor! Using butter, garlic, chili lime seasoning, lime juice, and heat from the grill, your shrimp will be ready in minutes!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pound of shrimp
• 1/2 Cup butter, softened
• 2 cloves garlic, minced
• 2 Tablespoons chili lime seasoning
• 1 Tablespoon lime juice

Instructions

1. Preheat grill to 375 degrees. De-shell and de-vein shrimp if necessary. In a medium-sized bowl, mix shrimp with softened butter and minced garlic. Place on skewers. Apply chili lime seasoning or rub and 1/2 Tablespoon of lime juice.
2. Grill shrimp for about five minutes on each side or until internal temp reaches 120 degrees. Baste with melted or softened butter during the cook. When done, remove and apply the rest of the lime juice. Serve and enjoy!

Notes

1. Grill can be either direct or indirect heat (direct preferred).

2. This recipe can be cooked in the oven if no grill available.

3. Use an additional skewer for each row of shrimp to prevent them from spinning.

4. If you don't have freshly squeezed lime juice, then lime juice from the bottle will work just fine.

Nutrition Information:

Yield:

5 servings

Serving Size:

3 shrimp
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 2gCholesterol: 200mgSodium: 900mgCarbohydrates: 2gSugar: 1gProtein: 21g

Nutrition information isn’t always accurate. Check nutrition labels on ingredients used for help.

What better way to top off an epic grilled meal than with a giant chocolate chip cookie you cooked on the grill? Or you can just cook one up because, well, it’s a giant chocolate chip cookie! This one is fun to make. You simply need a medium or large-sized cast iron skillet and a chocolate chip cookie recipe. And then some fun toppings you can add at the end!

Making that (cookie) dough

For this skillet chocolate chip cookie, I start by combining a stick of room temperature butter, a half cup of sugar, and a one-fourth cup of brown sugar and mix in a bowl (I like to use my stand mixer for this). Then I crack an egg and pour it in along with a teaspoon of vanilla (I prefer Mexican vanilla because I like the subtle difference in flavor) and mix some more. After that is done, I drop in 1 and 1/4 Cup of flour, 1/2 teaspoon of baking soda, and a 1/2 teaspoon of salt and mix. Then I pour in half a bag of chocolate chips (about two cups) and mix some more.

Now that the cookie dough is ready, I take a cast iron skillet that is roughly 10 inches in size and rub in a light layer of vegetable oil. Next, I put enough cookie dough in to create an even layer along the bottom of the inside of the skillet. You will most likely have some excess cookie dough. Just consider that bonus cookies. Since your pellet grill is likely still on and those Kingsford wood pellets are keeping that aroma going, place the skillet on the grill and cook for about 10 minutes or until you see the edges show the very first signs of browning. It may seem a little early to pull out but remember that cast iron skillets hold heat for a long time and that will keep the cookie cooking for a little bit after it’s been pulled out.

How to serve it up

To serve, you can either grab a plastic spatula and carefully scrape out of the skillet and eat it that way (whether you slice it into pizza-like slices or eat whole is up to you) or eat it right out of the pan. For me, I like to keep the skillet chocolate chip cookie in the pan and top it with vanilla ice cream and drizzle caramel and chocolate syrups on top. You can grab a few spoons and share with your family and friends or just take one spoon and keep it to yourself (once again, up to you. I won’t judge).

The recipe!

Yield: 6 servings

Skillet Grilled Chocolate Chip Cookie

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Take your chocolate chip cookie to the next level by cooking the cookie dough in a cast iron skillet on your grill with a touch of hickory smoke! And topping with ice cream when done! Note: can be done in either grill (indirect heat) or oven.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 Cup butter, room temperature
• 1/2 Cup sugar
• 1/4 Cup brown sugar
• 1 teaspoon Mexican vanilla
• 1 egg
• 1 1/4 Cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Cups chocolate chips
• FOR TOPPINGS:
• 3 scoops vanilla ice cream
• chocolate syrup, to taste
• caramel syrup, to taste

Instructions

1. Preheat grill to 375 degrees on indirect heat. In a mixing bowl, place butter, sugar, and brown sugar and mix. Then add vanilla and egg. Mix. Finally, add flour, baking soda, salt and mix. Finally, add chocolate chips and mix until evenly distributed.
2. Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill. Cook for 10 minutes or until edges start to get light brown. Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).

Notes

1. This recipe is designed for cooking indirect heat on a grill, but can be done in an oven.

2. Cast iron skillet with hold heat for a while, so remove cookie when edges are light brown because cookie will continue to cook for a little longer.

Nutrition Information:

Yield:

6 servings

Serving Size:

8 oz
Amount Per Serving: Calories: 590Total Fat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 400mgCarbohydrates: 80gFiber: 2.5gSugar: 40gProtein: 10g

Nutrition information isn’t always accurate.

Note: this post is sponsored by the good folks at Omaha Steaks.

Living in a household of non-seafood folks, we have grown to appreciate salmon. It is less “fishy” tasting and lends itself to other flavors pretty well. This garlic lemon lime cedar planked salmon recipe is one that even my super-picky children are fans of. They eat it as well as they eat my beef tri-tip (or “steak” as my little ones call it)!

CHOOSING THE SALMON

According to the USGS, there are eight different types of salmon: seven fall under Pacific salmon (such as sockeye, chinook/king, and pink) while there is only one Atlantic. You’ll most likely find Atlantic salmon in your local grocery store because it is usually farmed and easier to get. With that said, I got wild Alaskan sockeye salmon from Omaha Steaks and had them shipped directly to my doorstep!

There’s also a debate over wild caught and farmed fish and which one taste better, is better for you, how it is raised, etc. Just know that wild caught is usually leaner and has less saturated fat due to its ability to swim more freely as compared to some farmed salmon that is over fished and over crowded in their fish farms. With all of this said, it is preferable to get Pacific salmon (but I personally don’t mind Atlantic, either). 

One way to tell if the fish is fresh is to poke the fillet with your finger while it is in it’s packaging (it may be tough to do behind the glass at the meat counter). If it springs back, then it’s most likely fresh. If leaves a deep imprint, it’s probably been out of water for a little while. Choose wisely.

PREPPING THE SALMON

you unwrap the salmon from it’s packaging, make sure to rub your fingers along the length of the fish, more toward the center. If you feel little bumps in the flesh, it is pin bones. These can be left in there even if the salmon is filleted, so it is important to check. You obviously don’t want to eat these, so it is best to remove them with a pair of needle nose pliers. 

With your salmon filets ready to prep, place them on a cedar plank. Next, apply a thin amount of olive oil to the salmon. With that done, now apply minced garlic. After that, use favorite your seasoning/rub on there. I like to use a Asian fusion rub with . Finally, take a lemon and a lime and slice them thinly width wise, putting at least one thin slice of each on a fillet.

Your salmon may be a whole filet or already cut into smaller segments. The prep of the fish will work the same way. 

USING A CEDAR PLANK

Presoak the cedar plank in water for at least 30 minutes. Doing this will keep the wooden plank from drying out and catching on fire during the cook. At most, the board will smoke a little, but this is what we want to help infuse smoke flavor into the garlic lemon lime cedar plank salmon.

COOKING THE SALMON

Before you prep the salmon, get your grill heated up to 400 degrees. I prefer to go over direct heat, but can be done indirect if a pellet grill is what you own. Place the cedar planked salmon on the grill, close the lid, and let cook for about 20 minutes. You can cook salmon to 125-145 degrees Fahrenheit, but when you use wild salmon, it is leaner and is preferred to pull off earlier at the 125 mark. If you don’t have a digital thermometer (although recommended), you can eyeball it with a fork. If it is flaky, it is ready to eat.

I like to keep some extra slices of lemon and lime on hand to squeeze on top if I want more of that flavor to my garlic lemon lime cedar plank salmon. Give it a shot and see if it wins over your family!

THE RECIPE!

Yield: 4 servings

Garlic Lemon Lime Cedar Plank Salmon

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Looking to fire up the grill but want a leaner protein to cook up? This garlic lemon lime cedar plank salmon will do the trick!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 filet salmon (about 16 oz)
• 1 Tbsp olive oil
• 1 Tbsp your favorite rub/seasoning
• 3 cloves garlic, minced
• 6 Tbsp butter, divided into six-1 Tbsp pieces
• 2 slices lemon
• 2 slices lime
• 1 cedar plank

Instructions

1. Preheat grill to 400 degrees.

2. Place salmon on presoaked cedar plank and apply olive oil, minced garlic, rub/seasoning, butter, and lemon and lime slices on the salmon.

3. Place cedar plank full of salmon on grill and let cook for about 20 minutes. Done when internal temp reaches 125 degrees or salmon flakes off when scraped with a fork.

Notes

1. Cut extra slices of lemon and lime for squeezing on salmon if you want some of that extra citrus flavor after cooking.

2. Presoak cedar plank for at least 30 minutes prior to cooking. Doing this will help prevent the plank from catching fire during the grilling process.

3. Direct or indirect heat is fine.

Nutrition Information:

Yield:

4 servings

Serving Size:

4 oz
Amount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 8.5gCholesterol: 108mgSodium: 200mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 31g

Note: Nutrition information isn't always accurate. Spices used may alter some of this info, as well.

Note: this post is done in collaboration with Omaha Steaks.

Tomahawk ribeye steaks have been gaining in popularity due to their visual appeal and size. You see them on social media and they make your eyes pop out and your jaw drop like on those old cartoons. It also helps that more butchers are carrying them now. But have you cooked a tomahawk ribeye steak before? Do you want some guidance? Then you’ve come to the right place.

THE DIFFERENCE OF A TOMAHAWK RIBEYE STEAK

At first glance, the tomahawk ribeye steak has a demanding presence due to its size. The thickness of the steak is roughly two inches and has a rib bone sticking out that makes the entire cut about 20 inches long!

The tomahawk has the same components of a standard ribeye steak: the longissimus dorsi (center or actual rib eye), complexus, and my favorite part, the spinalis (aka-ribeye cap). The main differences are, as stated above, the thickness of the steak and the bone protruding out. It won’t taste any different than a normal ribeye, unless it has different marbling, been dry-aged, etc. So really, you’re getting a tomahawk ribeye steak for aesthetics and a bigger appetite (or splitting the steak with others).

PREPARING A TOMAHAWK RIBEYE STEAK

Having a bigger, more expensive cut of steak doesn’t necessarily mean you need to get fancy with the ingredients. The ribeye steak packs a lot of natural flavor and doesn’t need much help from a pile of spices. I like to put a light-to-medium coating of kosher salt, black pepper, and garlic powder over all the meat section of the tomahawk (no need to season the bone). However, I do like to add a few more ingredients when it comes time to sear. More on that later.

THE REVERSE SEAR METHOD

I’m a firm believer in the reverse sear method. You know how some folks immediately sear the steak for a few minutes and then put it in the oven to cook internally until done? Well, reverse sear is the opposite of that. Slow cook first, sear last. With the slow cook, I love to smoke the meat to infuse that smoke flavor into it. I prefer using either hickory, oak, or pecan wood. I smoke it at 225 degrees until internal temp reaches around 125-130 degrees. To measure internal temps, I love using the Thermapen Mk4 from Thermoworks. Gets me fast, accurate results every time! Then I remove the steak and get the grill hot enough for searing.

A true searing temp begins around 550 degrees. Searing helps develop a tasty crust to the steak which adds another element to the flavor. You can sear directly on the grates of the grill, in a cast iron skillet, or even put the steak directly on the hot coals (aka- caveman style!). I prefer the cast iron skillet because the surface of the meat gets a more even crust cooked into it that way.

Do you want to know a secret to cooking a tomahawk ribeye steak in a cast iron skillet? Turn the skillet upside down! If not, the long bone on the tomahawk will keep the whole surface of the meat from touching the surface inside the skillet. But turning the cast iron skillet upside down gives you a flat surface to cook on and the bone won’t interrupt the sear. I recommend searing with avocado oil (good for high temp cooking), a clove of garlic, and a sprig of rosemary. Sear for 1-2 minutes on each side before removing.

RESTING, SLICING THE TOMAHAWK RIBEYE STEAK

Once your tomahawk ribeye steak has reached the desired internal temp, place it on a large cutting board to rest. At this point is the ideal time to place a tablespoon of butter on top and let the butter melt into the steak during the rest. I like to use garlic herb butter from Chef Shamy because it has garlic, herbs, and a bit of Parmesan cheese in it. As the ribeye steak is resting, it will likely experience carry over temp increase of a few degrees. That’s because the meat has been exposed to really hot temps and while the external is cooling off, the internal is still holding in that heat. Remember that meat is muscle and as it relaxes, it’s like sweating. Except that it’s sweating those savory meat juices. Let rest about 15-20 minutes before slicing for optimal flavor.

TOMAHAWK RIBEYE STEAK RECIPE

Tomahawk Ribeye Steak (Reverse Sear)

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Tomahawk ribeye steaks have grown in popularity and availability in meat departments, but can also get pricey. Want to make sure you get the results you deserve from cooking it? With a few simple ingredients and the reverse sear method, you will look like a grilling expert and serve up some of the best tasting steak you'll ever have!

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Additional Time 15 minutes

Total Time 1 hour 50 minutes

Ingredients

• 1 tomahawk ribeye steak (about 48 oz.)
• 1 Tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 clove garlic
• 1 sprig rosemary
• 1 Tablespoon butter

Instructions

1. Preheat grill to 225 degrees on indirect heat with hickory wood. Mix kosher salt, black pepper, and garlic powder together then sprinkle evenly on tomahawk ribeye steak

2. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. Remove and sear on high heat on the back of a cast iron skillet for 1-2 minutes on each side. Put avocado oil, garlic clove, and rosemary on skillet before searing steak. Remove steak from grill and place on a large cutting board.

3. Place butter on top of tomahawk ribeye steak and let rest for 15-20 minutes before slicing.

Notes

1. Cast iron skillet turned upside down on the grill keeps the elongated bone from the tomahawk ribeye steak from pulling up on part of the steak and ensures the entire surface of the meat gets seared.

2. Feel free to substitute hickory wood for oak or pecan.

Nutrition Information:

Yield:

8

Serving Size:

6 oz
Amount Per Serving: Calories: 460Total Fat: 32gSaturated Fat: 15gCholesterol: 160mgSodium: 130mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 42g

Nutrition information isn't always accurate.

Note: this post is sponsored by Omaha Steaks.

Do you ever dream of a world in which one steak is actually two steaks? Or have you found yourself wanting a more tender cut of beef AND one that is a little more firm? Well that dream has come true (been a reality for about 200 years now, actually) with both the porterhouse steak and t-bone steak! Both of these cuts have the the tenderloin filet and the New York strip, but what makes the porterhouse and t-bone different? Let’s dive into the details!

Where do these steaks come from?

Both the porterhouse and the t-bone steaks come from the same section of the cow: the short loin. As seen in the diagram above, the short loin comes from towards the back of the cow, just past the ribs. This section has the internal abdomen of the cow. The tenderloin runs through this section, which provides the filet side of these steaks. The other side of the lumbar vertebrae (the t-shaped bone that makes the porterhouse and t-bone) we find the more firm strip steak.

What is the difference?

So if both steaks come from the same section, then aren’t they the same? The short answer is no. While they both come from the short loin (with tenderloin running through), the t-bone comes from the section closer to the front of the cow while the porterhouse comes from further back on the short loin where the tenderloin is bigger. And that, my friends, is what makes the difference between the porterhouse and t-bone: the size of the filet.

According to the USDA’s standards, the size of the filet on a porterhouse steak has to be at least 1.25 inches wide, measured from the bone in the middle out to the widest part of the filet itself. Meanwhile, the t-bone steak is a filet between 1.25″ and half and inch in width.

How to cook a porterhouse or T-bone steak

The tricky thing with the porterhouse and the t-bone is that they have two different cuts of beef on them that ideally cook at different speeds. The filet will finish faster than the strip, so keep in mind when gauging heat levels on your grill. I like doing a pan sear to get an even crust, but that means my filet will be a little more done than my strip but depending on the day, I don’t mind. I’d say the best thing to do to get a more even cook throughout would be to get one side of your grill hotter than the other and cook the strip side on the hotter section, flipping over top to bottom (instead of left to right) so the strip stays on the hotter side.

If you’re looking for medium rare, then finish between 135-145 degrees. Let rest about 10-15 minutes before slicing for maximum flavor to get those juices built up inside. And slice against the grain for a better bite.

Personally, I’m more of a filet guy so I love the porterhouse. But I sure wouldn’t turn down a t-bone! Which do you prefer?

In the movie Nacho Libre, Esqueleto (Nacho Libre’s sidekick) can be seen throughout the film eating corn on a cob on a stick, known as elotes. There’s a particular scene where Jack Black’s character is offered some elotes and Jack Black swats it away and says, “Get that corn outta my face!” to much laughter to those of us watching. But if you knew how good these were, you probably would’ve cried instead!

Corn on the cob (elotes in Spanish) is a classic American side dish that the good folks of Mexico have taken to the next level by putting things such as spices, mayo, and lime on them. Elotes go great with practically any meal you cook on the grill. It’s a fast, simple recipe and will make your friends and family think you’re a grilling wizard!

What ingredients do I need for elotes?

The ingredients for the elotes are simple and go as follows:

• corn on the cob
• mayonnaise
• chili lime seasoning (or your favorite spicy rub)
• fresh lime juice
• diced cilantro
• grated cotija cheese

How do I get going?

First off, fire up your grill and get it to around 400 degrees. While you’re waiting for it to heat up, shuck the corn (if you purchased it in the husk). Pull back the husks and leave them on if you want to have a makeshift handle for your elotes. This is one of the traditional ways to serve it. Another way is to poke a wooden skewer into it to act as a handle. Or you can go without a handle and eat it however you want.

Place the corn on the grill over direct heat and rotate a quarter turn every 4-5 minutes. Bonus points if you can get some of the corn kernels a little charred. Keep rotating until you get the desired look for your corn on all sides. Remove from grill and place on cutting board for the finishing touches.

The final steps for elotes

Now that the corn on the cob is grilled and on the board, it’s ready for the next steps! Take mayo and rub it all over the corn (mayo in a squeeze bottle would be helpful here). Next, squeeze some lime over the elotes. Then take a chili lime seasoning (such as Tajin or even Fire rub from Sasquatch BBQ and Spiceology) and sprinkle on as desired.

For your cotija cheese, get a cheese grater and grate over the elotes. You can either rotate the cob and cover completely or just on the tops. If you are unfamiliar with cotija cheese, it’s like a salty parmasean. Since your chili lime seasoning may have a decent amount of salt flavoring to it, grate at your own discretion. Then finally, dice up some fresh cilantro and sprinkle on top of the elotes.

If you’re wondering how many to make for your group, I usually suggest to take the number of people in your group and add a few extra in case some folks want seconds…or if someone pulls a Jack Black and swats your elotes out of your hands.

The recipe!

Yield: 6 servings

Elotes (Mexican Steet Corn)

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Corn on the cob (elotes in Spanish) is a classic American side dish that the good folks of Mexico have taken to the next level by putting things such as spices, mayo, and lime on them. Elotes go great with practically any meal you cook on the grill. It's a fast, simple recipe and will make your friends and family think you're a grilling wizard!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 6 corn on the cob
• 1/2 Cup mayonnaise
• 2 Tablespoons chili lime seasoning
• 1/2 lime, squeezed
• 4 Tablespoons cotija cheese, grated
• 1 Tablespoon cilantro, diced

Instructions

1. Preheat grill to 400 degrees over direct heat. Place shucked ears of corn on grill and rotate a quarter turn every 4-5 minutes, getting some or most of corn kernels with a light to medium char. Remove when fully cooked.

2. In order, apply mayo, chili lime seasoning, lime juice, cotija cheese, and cilantro. Treat yo self!

Notes

1. One option for serving is to keep the husks on the corn, peeled back when they hit the grill. The husks can be used as a handle. Or you can take a food skewer and poke in one end and serve on a stick (like a corn dog).

2. Some of the ingredients can be applied before hitting the grill, such as mayo, seasoning, and lime. Make sure the cotija cheese and cilantro go on at the end.

Nutrition Information:

Yield:

6

Serving Size:

1 corn on cob
Amount Per Serving: Calories: 200Total Fat: 11gSaturated Fat: 4gCholesterol: 25mgSodium: 300mgCarbohydrates: 24gFiber: 2.5gSugar: 5gProtein: 4g

NOTE: Nutrition information isn't always accurate.

Another year, another list of must-haves when working the grill. I’ve compiled another list of some of my favorite things I personally love using.

CAMP CHEF WOODWIND WiFi GRILL

I was fortunate to get my hands on one of these Camp Chef Woodwind WiFi grills and I have loved using it! Most pellet grills are using WiFi capabilities now and Camp Chef has joined the ranks. The WiFi controller has a nice color display and even a protective cover to keep it from getting scratched, rained on, breathed on wrong, etc. Not only can you control temps, but also the level of smoke flavor you impart, too. The ash can below the grill where the auger is makes for very quick cleaning without having to remove all the parts from inside the grill to get to it like you do with other pellet grills. The Camp Chef app is simple, yet very well done. Easy to control and monitor temps while away from the grill.

If you’re considering this grill, I highly recommend the version with the sidekick attachment. Having this burner attached to the grill opens up more cooking options, from simmering a pot of baked beans, to searing steaks, or even cooking pizzas with the artisan oven attachment.

THERMOWORKS THERMAPEN MK4

Ever since I jumped headfirst into the world of barbecue, I learned quickly that a quick, accurate digital thermometer is a must. With super fast readings in only 2-3 seconds, I use the Thermapen Mk4 for EVERYTHING that I cook. Every. Single. Time. I swear by it and even though I’ve had my first one for over three years now, it still works like a charm. Haven’t even needed to change the batteries in it yet. I’ve become a fan boy of the Thermapen Mk4. I’ve been collecting other colors in the rainbow. Find your favorite color on the Thermoworks website!

GRILL TORCH by JJGEORGE

When I’m cooking with coals, my favorite way to get them lit is by using this grill torch from JJGeorge. Using it is simple: attach the torch to a small can of propane, turn the knob on the torch to crank up the gas, then press the ignite button and now you have fire! Coals light up quicker and who doesn’t love holding a stick that blows fire? Check it out on Amazon.

DALSTRONG 10″ KNIFE

Whenever I use this knife in my pictures and videos on social media, it grabs people’s attention. I think some lose focus on the meat and are mesmerized by the look of this Japanese super steel blade with 66 layers of folded steel, the rock-hollow divots, and curved blade near the tip. This sharp knife is technically known as the Shogun Series 10″ Butcher’s Breaking Cimitar Knife, but I call it my little machete. I love using it for larger cuts, such as brisket, ham, turkey, or even for showing off while cutting steaks. Strong enough for cutting through cartilage and precise enough for trimming fat. Oh, and the handle forms to my hand so well. Wow your friends and family with one of your own!

NITRILE GLOVES

I have featured nitrile gloves in other BBQ Essentials lists before, but I’m constantly asked what type of gloves I’m using that it bears repeating. Nitrile gloves are great for handling food to prevent the spread of bacteria and you don’t have to wash your hands 12,000 times while prepping and cooking food (I may have exaggerated a little on the handwashing, but still). I prefer to use the nitrile gloves from Gloveworks HD.

LARGE CUTTING BOARD

When prepping and slicing larger cuts of meat such as turkey or brisket, having a larger surface to prep and finish on is super convenient. Having grooves in the board to catch juices is important, too. There are many good cutting boards out there, but I have chosen this Camp Chef Professional Bamboo Cutting Board because of how deep the grooves are and the little pocket in one of the corners to hold even more excess juices. This board is HUGE, measuring at dimensions of 26.5 x 17.25 x 1.33. I have used this one for over a year and it has held up very well. This board is actually a perfect fit for this patio cart, too.

LOOKING FOR MORE BBQ ESSENTIALS?

Well, you’re in luck! Check these other posts for more of my favorite tools in BBQ: