Salmon off the grill is a good move any time of the year!

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)!


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.


Garlic lemon lime cedar plank salmon ready for the grill.

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. 


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.


Salmon is ready to eat when it is flakes as a fork is applied to it.

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!


Yield: 4 servings

Garlic Lemon Lime Cedar Plank Salmon

Garlic Lemon Lime Cedar Plank Salmon

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


  • 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


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.


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:


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.


Tomahawk ribeye steaks are large in size but easy to grill up!

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.


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!

Ribeye chart courtesy of

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).


Prepping the steak is as easy as kosher salt, pepper, and garlic powder.

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.


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 the tomahawks for 15-20 minutes before slicing.

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.

Ready to feast on this?


Tomahawk Ribeye Steak (Reverse Sear)

Tomahawk Ribeye Steak (Reverse Sear)

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


  • 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


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.


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:



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.

Porterhouse vs T-Bone Steaks

Is this a porterhouse or t-bone? After reading this article, you’ll know for sure!

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?

Porterhouse and T-bone steaks come from the short loin of the cow.

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, this is a porterhouse because the filet is at least 1.25” wide.

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

A simple salt and pepper based seasoning is perfect for beef.

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?

Elotes (Mexican Street Corn)

Elotes make a great side dish to your grilled meats or a great snack on their own!

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 (and goes well with these barbacoa tacos). 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?

Round up your ingredients for the 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.

Grill the corn over direct heat at 400 degrees.

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

Action shot of me finalizing the elotes. Thanks to Kita Roberts for capturing this shot!

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)

Elotes (Mexican Steet Corn)

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


  • 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


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!


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:



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.


BBQ Essentials, such as the Thermapen Mk4, are featured here on this list!

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 has stepped up and added WiFi.

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.


Quick, accurate temperature readings with the Thermapen Mk4 are quite helpful.

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!


The grill torch is my favorite way to light the coals. Because TORCH!

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.


This knife is useful for slicing larger cuts of meat…and also useful for getting compliments!

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!


These nitrile gloves come in handy when prepping and cooking food…and cleaning your grill

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.


This 26” long cutting board gave me plenty of room to cut a spatchcocked turkey

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.


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


Smoked and seared honey garlic pork chops
drizzled in honey and resting before slicing.

In the world of grilling, pork chops don’t get enough love as they should. They tend to be upstaged by beef cuts such as ribeye, New York strip, and filets. But pork chops do have some things going for them: they’re leaner cuts, they’re usually cheaper, and when cooked right, pack some incredible flavor. This smoked and seared honey garlic pork chop recipe will have you grilling pork more often.


To prep these smoked and seared honey garlic pork chops, you will need 2 lbs. of pork chops, a tablespoon of kosher salt, two teaspoons of black pepper and garlic powder, and one teaspoon of paprika. I like to apply kosher salt first and then mix the other ingredients and put on after. Make sure to apply on all sides, especially if you’re using king cut pork chops from Omaha Steaks like I did. These things are about two inches thick and weigh 16 oz. each! You’ll also need some garlic herb butter and honey near the end.


Smoked and seared honey garlic pork chops done
Pork chops are best to eat when cooked to 145 degrees.

One of the problems some folks have with pork chops is that they turn out too dry and are tough to chew. This is because the pork chops are cooked too long. Some consider pork to be done at the same temps as chicken, meaning that at 165 degrees the meat is fully cooked and safe to eat.

According to the National Pork Board, pork can be cooked to 145 degrees, which is good for medium rare. This is very important when cooking pork chops, especially. This leaner cut will be more juicy and tender to the bite when cooked to 145 degrees.


Pork chops seasoned with kosher salt, garlic powder, black pepper, and paprika.
Pork chops seasoned with kosher salt, garlic powder, black pepper, and paprika.

Before you prep the pork chops with the seasonings, make sure to get your grill up to 275 degrees on indirect heat. When it comes to pork, I like to use either hickory or pecan wood/pellets. Prepping the pork chops should be fairly quick, so make good use of the time while you wait for the grill to get up to the desired temp.

Once the grill is at 275 degrees, put the pork chops on and keep there until internal meat temps reach 135. The length of time the pork chops are on there will depend on their thickness. Since the pork chops I cooked with are two inches thick, it took me about an hour to reach that temp. But I find it is more important to measure according to temp rather than time. Make sure to get yourself a reliable digital thermometer, like the Thermapen from Thermoworks.

As the pork chops are getting close to the 135 degree temp, get a skillet on separate grill or burner up to searing temps, which start after 500 degrees. That way, the skillet will be hot and ready when it’s time to put the pork chops on. But right before you put the pork chops on, get your garlic herb butter and mix it around the skillet first.

honey garlic pork chops drizzle
Drizzle honey on them pork chops while resting.

Then put the pork chops on there, flipping after a minute. Depending on the thickness of the pork chops, get some of that sear on the sides, too. Pull off the skillet and place on a cutting board to rest. You should have reached the desired 145 temp at this point. While it is resting, drizzle honey on the pork chops and let it rest in while the meat is resting/carryover cooking. Give it about 15 minutes before slicing. Now your smoked and seared honey garlic pork chops are ready!


Smoked & Seared Honey Garlic Pork Chops

Smoked and seared honey garlic pork chops

With a kiss of smoke flavor and the sizzle of a cast iron sear, pork chops become the main event for your dish. Season and sear with a little garlic flavor, then drizzle some honey on top, and you've got yourself some epic pork chops!

Prep Time 5 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 15 minutes


  • 2 lbs pork chops
  • 1 Tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 1 teaspoon paprika
  • 3 Tablespoons garlic butter
  • 1 Tablespoon honey


  1. Preheat grill to 275 degrees on indirect heat. Season pork chops by applying kosher salt, garlic powder, black pepper, and paprika on all sides.
  2. Place pork chops on grill and cook for an hour or until internal meat temps reach 135 degrees (meat will cook more when searing). When meat approaches this temp, get a cast iron skillet up to searing temps.
  3. Put garlic butter into cast iron skillet right before placing in the pork chops. Sear on each side for about a minute. Remove when pork reaches internal temp of 145 degrees. Drizzle honey on each side while meat rests for 10-15 minutes. Slice and enjoy!


Pork chops are done when meat reaches 145 degrees, which is good enough for medium doneness.

Nutrition Information:



Serving Size:

8 oz

Amount Per Serving: Calories: 350Total Fat: 165gSaturated Fat: 6gCholesterol: 150mgSodium: 95mgCarbohydrates: 0gSugar: 4gProtein: 40g

NOTE: Nutrition information isn't always accurate.


Picanha sliced to serve.
Make Brazilian-style picanha in your own backyard!

If you’ve ever been to a Brazilian steakhouse (aka- churrascaria or rodizio-style), chances are you’ve had picanha. The servers that come by your table will bring this beef on the skewer that is shaped like a “C” and slice it off the front and onto your plate. Picanha is my favorite meat at the restaurant! And with your own rotisserie attachment for your grill (or a long metal skewer that you are willing to manually rotate over an open flame), as well as a few simple ingredients, I will show you how to make this Brazilian delicacy (with additional garlic flavor) in your own backyard!


Picanha is made from top sirloin cap (aka coulotte or rump cap) such as this one.

If you live in North America and ask your butcher for meat to make picanha, they may not know what you are talking about. To help you get this cut, tell him/her you want a top sirloin cap, coulotte, or rump cap. This cut of beef will be roughly four pounds. Butchers like to cut this up and sell sirloin steaks, so you may need to convince your butcher to either get a sirloin cap from the back or special order you one for later.


Slice the sirloin cap into thirds and season with kosher salt, pepper, and minced garlic.

Once you have this sirloin cap, take the fat cap on top and score the fat by slicing criss-cross cuts into it. Do you best to not cut into the meat. Take some kosher salt and sprinkle all over the fat cap and meat-exposed sides.

Once that is done, slice the meat into thirds, from the widest side down to the smallest (as seen in the picture above). Apply some more kosher salt to the freshly sliced sides that didn’t get covered earlier. Now apply some black pepper and then some minced garlic, both over all sides of the pieces of meat.


Brazilian picanha ready to cook rotisserie style.
Skewer the sliced Brazilian garlic picanha and cook rotisserie style.

The traditional way to cook picanha is to form the meat into a c-shape form and pierce it onto a big, metal skewer. A rotisserie attachment for your grill is highly recommended, although you could use a large metal skewer to put over the hot coals and rotate ever so often. But seriously, look into getting a rotisserie. The folks at Kamado Joe make a Joetisserie attachement that fits most 18″ ceramic grills.

Picanha cooking up over them coals.
You spin me right round baby, right round… (that song gets stuck in my head every time I use the rotisserie)

Cooking it this way means the meat is basting in its own juices, enhancing the flavor even more. Cook it this way for 20-25 minutes until the meat reaches the desired temp you are looking for. I like to cook my Brazilian garlic picanha to medium rare. Using a digital thermometer, like the Thermoworks Thermapen Mk4, is a fast and accurate way to gauge meat temps.


Once that is done, put on some heat resistant gloves and place onto a cutting board to rest for a little bit before slicing. I do this to help the meat build up juices and maximize the flavor in every bite. Leave the meat on the skewer for the Brazilian steakhouse effect. Slice the meat by cutting the tops of the cuts of picanha parallel with the skewer. I prefer to cut in thinner slices. After slicing a couple of times, feel free to put the skewer back over the coals for another spin on the rotisserie to cook the fresh surfaces and develop some more crust for future slices (if you’re looking for a side to serve with this, might I suggest some elotes or bacon-wrapped jalapeno poppers).



Yield: 20 servings

Brazilian Garlic Picanha Recipe

Brazilian Garlic Picanha Recipe

Brazilian steakhouses (or churrascarias) are known for their sirloin on skewers cooked rotisserie style, known as picanha. Combining this sirloin cap with kosher salt, black pepper, and minced garlic, this recipe will replicate that same flavor in your very own backyard!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 top sirloin cap (about four pounds)
  • 1 Tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons minced garlic


  1. Preheat grill. Set up rotisserie attachment.
  2. Score the fat on top of the sirloin cap by cutting into the fat (but not the meat) in a criss-cross pattern, with cuts being an inch apart. Sprinkle kosher salt on top of the scores fat.
  3. Sliced meat into thirds, applying rest of kosher salt, black pepper, and minced garlic on all sides. Skewer meat by forming cuts into a c-shape form and poking skewer through as seen on the recipe card photo.
  4. Cook meat on rotisserie, make sure it is spinning. Cool this way for 20-25 minutes until internal meat temp reaches 130-135F. Remove, rest for 10 minutes and slice off tops of meat, parallel with the skewer.


  • after slicing, put remaining picanha (still on skewer) back on grill to cook if you want to get more crust
  • Picanha also goes by top sirloin cap, rump cap, or coulotte. Your butcher should know one of those terms.

Nutrition Information:


20 servings

Serving Size:

1 piece

Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gCholesterol: 40mgSodium: 430mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 16g

The Top Tomahawk Ribeye Steak Recipe

Tomahawk ribeyes are essentially steaks on a stick. Giddy up.

Tomahawk ribeye steak is becoming more popular thanks to an increase in folks who like to grill and BBQ influencers (such as myself) on social media promoting these magnificent cuts of beef. These steaks are a bit pricey at the butcher and that alone can make it intimidating for a newbie who is afraid he/she will screw it up. Don’t worry about screwing it up. I’m here to make sure you won’t screw it up.

What’s the difference between a regular ribeye and a tomahawk ribeye?

The main thing that makes the tomahawk ribeye steak different than a regular ribeye is the giant rib bone attached, measuring about 18-22 inches long. It definitely brings a “wow factor” to the meal. It drops jaws, turns heads, and makes some grown men cry (don’t judge me).

Another element that makes the tomahawk ribeye different is the thickness. Since the rib bone is attached, the ribeye will be around 2 to 2.5 inches thick. Some butchers can cut a regular ribeye this thick for you if you special order them that way, but right off the shelf you end up with an inch of thickness or less so they can sell more steak to more people. Expect a tomahawk ribeye to be around three pounds: two pounds of beef, about a pound of bone.

Prepping the Tomahawk Ribeye

Simply apply a savory, salt and pepper based rub before smoking.

Getting the tomahawk ribeye steak ready for the grill is just like prepping any other steak. I prefer mine with a simple salt and pepper-based rub. The main ingredients I use are equal parts kosher salt and ground black pepper, then a little less of garlic powder (feel free to mix in a couple more ingredients such as onion powder or paprika). Sprinkle the blend of spices over all sides of the meat portion of the tomahawk ribeye steak. Feel free to let it sit for a little while at room temperature to let your seasoning sink in a little. It is okay for beef to sit out a little while, not so much for poultry or pork.

Reverse Sear = Smoke then Sear

The end result is worth it. Trust me!

You may be familiar with searing: the process of grilling the meat at a high temp (usually 550F and above) to start off and then moving to the oven at a lower temp until done. Reverse searing is the opposite of that (hence the name) because you start off by cooking at a low temperature and then finish it off with the high heat on a direct surface.

Why reverse sear instead of traditional sear? Because you can infuse smoke flavor into the tomahawk ribeye steak first and then sear to lock in that flavor AND those juices from the meat! I like to use smoking woods such as hickory, oak, or pecan for beef. Smoke it between the 225-250F range until internal temp reaches about 125F. This can take about an hour.

While the tomahawk ribeye steak is smoking, make sure to get another grill surface as hot as you can for searing. As you gauge temps inside the meat, like I do with my Thermapen Mk4 from Thermoworks, you will have a better feel for when to get the sear going on the other grill.

NOTE: don’t feel ashamed if you sear on a skillet on the stove burner in your house. As long as you have a hot surface to cook on you’ll be fine. But there’s a chance you may set off the smoke alarm in your home.

Searing with a Cast Iron Skillet

Turning the cast iron skillet upside down covers the entire surface of the tomahawk ribeye steak.

While some folks like to sear on the grill grates, I prefer on a cast iron skillet. Reason for being is that the hot cast iron will cover the entire surface of the steak so you get more of that savory crust as compared to the lines where the grates are. Also, you can throw ingredients such as butter, garlic, and rosemary onto the cast iron to add flavors to that crust.

Are you ready to hear a cooking hack? Turn the cast iron skillet upside down! Do this so you can get the entire surface of the tomahawk ribeye steak seared. You’ll notice if you try to lay the steak in the skillet, the bone keeps the bottom portion of the steak from hitting the surface. Turning the cast iron upside down gives you a perfectly even sear on each side. Sear for 1-2 minutes on each side or until internal temp reaches 135F, which is good for medium rare.

Rest, then Slice

Resting 20 minutes and then slicing is optimal for flavor.

Once the tomahawk ribeye steak has reached your desired finishing temp, remove from the heat and let it rest for a good 20 minutes before slicing. This way, you let the juices build up and the meat will stop cooking inside. Slice against the grain and feel free to devour right off the cutting board!

Goes well with corn pudding on the side!

The Recipe!

Yield: 6 servings

The Top Tomahawk Ribeye Steak Recipe

The Top Tomahawk Ribeye Steak Recipe

Tomahawk ribeye steaks can be intimidating to cook in large part due to the size and price. You want to make sure you cook it right and don't waste your money. Following this recipe will make you look like an expert right away!

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Additional Time 20 minutes
Total Time 1 hour 40 minutes


  • 1 tomahawk ribeye steak (about 36 oz of meat)
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 2 Tablespoons butter
  • 1 clove garlic
  • 2 sprigs rosemary


  1. Preheat grill to 225F on indirect heat with either hickory or oak wood
  2. Combine kosher salt, pepper, and garlic powder and apply on all sides of tomahawk ribeye steak. Place steak on grill for about an hour or until internal meat temp reaches 125F.
  3. On a separate grill (or stovetop) get cast iron skillet up to searing temps (starts at 550F) Place butter, garlic and rosemary in skillet right before moving tomahawk ribeye steak to the surface for searing. Sear steak for 1-2 minutes on each side, with internal temps reaching 135F. Remove and rest for 20 minutes before slicing.


1. To sear entire surface of tomahawk steaks, turn the cast iron skillet upside down. This way, the bone doesn't keep the lower portion of the steak from touching the surface.

2. Feel free to sear in a cast iron on your stove top if you don't have another grill accessible.

Nutrition Information:


6 servings

Serving Size:

6 oz

Amount Per Serving: Calories: 460Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gCholesterol: 132mgSodium: 108mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 42g

Southern Corn Pudding

Southern corn pudding is the comfort food you never knew you needed.

My introduction to Southern corn pudding came when I went up to the From the Ashes BBQ festival up in Coeur d’Alene, Idaho. Anthony DiBernardo, of Swig & Swine in South Carolina, had this side dish he was cooking in a large cauldron and immediately caught my interest.

Combining ingredients such as cream cheese, jalapeño, and, believe it or not, corn, this side dish became one of my favorite things I’ve ever eaten! And with permission from Anthony himself, I now share with you this side dish that will rival your main course at your next cookout!

How do I get started?

The sautéed corn, onion, and jalapeño are key to this recipe.

First things first, make sure to get an 8 oz block of cream cheese and let it sit out long enough to soften. Now to get started on your corn pudding, take four ears of corn and use a knife to cut the kernels off. You can either set them aside or put them right into a skillet. Next, slice about half and onion and cut it julienne, meaning long thin strips. Then dice a small jalapeño (whether or not the seeds are left in is up to you). Put these ingredients in a large skillet on medium heat for sauté-ing. You’re gonna want that little bit of char on there because the flavor and the crisp of it will stand out. Once you have sautéed the corn, onion, and jalapeño, set aside.

The rest of the ingredients

For the next steps of this Southern corn pudding, you’ll need a hand mixer and a medium or large sized bowl. Mix the softened cream cheese and three eggs together until smooth. It may take a little while to mix until smooth depending on how soft you got the cream cheese.

Mix it all together…but don’t forget the shredded cheddar cheese!

Once the cream cheese and eggs are blended together in smooth harmony, pour in a cup of heavy cream, 1/2 cup of sugar, 1/2 cup of self rising cornmeal, two teaspoons of salt and one teaspoon of pepper. Oh, and the shredded cheddar cheese. You’ll want at least two cups of that. Mix all of these ingredients together, folding in the corn, onion, and jalapeño from earlier.

Time for the dutch oven!

Cooking outdoors in a Dutch oven is ideal, but this dish will also turn out just fine in your oven, as well.

Pour your mixed concoction of Southern corn pudding from the bowl into a greased dutch oven. Since I’m putting this on the grill over indirect heat (or hung about a foot above a fire as seen in this picture), I’m doing this in the cast iron dutch oven. Cook uncovered at 325F for 30-40 minutes. You can tell when it’s done by digging a spoon in and it comes out mostly clean. Pull off the grill and let it sit out for a few minutes before serving. This will serve about 8-10. Feel free to double the recipe for a bigger group. In fact, you may want to double it anyway so you can have seconds…or leftovers!

The recipe!

Yield: 8-10 servings

Corn Pudding

Corn Pudding

Corn pudding is the comfort food you never knew you needed. It is the perfect compliment for any BBQ main dish. Combining ingredients such as corn, cream cheese, and jalapeño, you may just want to make a batch to eat by itself!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 4 ears of corn
  • 1 jalapeño
  • 1/2 onion, julienne
  • 1- 8oz cream cheese, softened
  • 3 eggs
  • 1 Cup heavy cream
  • 1/2 Cup sugar
  • 1/2 Cup self-rising cornmeal
  • 2 tsp salt
  • 1 tsp pepper
  • 2 Cups shredded cheddar cheese


  1. Shave ears of corn, dice jalapeño, and slice half an onion julienne. Put these ingredients in a skillet and sauté. Set aside.
  2. In a mixing bowl, use a mixer to combine softened cream cheese and eggs until smooth. Add heavy cream, sugar, cornmeal, salt, pepper, shredded cheddar cheese. Mix until incorporated. Fold in sautéed corn, jalapeño, and onion.
  3. Pour mixture into greased cast iron dutch oven and cook on grill over indirect heat at 325F uncovered for 30-40 minutes.


1. If you can't find self-rising cornmeal, combine almost a 1/2 Cup of cornmeal with a teaspoon of baking powder and a pinch of salt. Makes the ideal substitute.

2. You can make this in your oven and not even use a dutch oven.

Nutrition Information:



Serving Size:

6 oz

Amount Per Serving: Calories: 260Total Fat: 170gSaturated Fat: 10gTrans Fat: 0gCholesterol: 178mgSodium: 477mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 9g

Nutritional information isn't always accurate.

Backyard Barbacoa Tacos (on the grill)

These backyard barbacoa tacos made on the grill are a big hit any day of the week (not just Taco Tuesday)!

Do you love tacos? Do you consider yourself a grillmaster (or aspire to)? Then this Backyard Barbacoa Tacos recipe is a must try! Using your braising skills on the grill, you’ll look like an expert and wow your friends over on your next taco night (which should be every night, am I right?)!


Barbacoa is a form of cooking meat that has its origins in the Caribbean, but the style we are most familiar with is the one from Mexico, which originates with meats steam cooked underground. Some recipes call for beef from the head of the cow (such as beef cheeks), others call for goat meat (aka- cabrito). Since this backyard barbacoa tacos recipe comes from a gringo and his grill, I’ll be using a chuck roast because this cut of meat is much easier to find in the US.


Adobo and beef together. The barbacoa tacos begin!
Adobo and beef together. The barbacoa tacos begin!

While I tend to post recipes that involve less than 10 ingredients, this one is worth the exception and you’ll taste why. For starters, I dice onion, jalapeño, and mince garlic then sauté in a cast iron skillet on the grill (you can also do this in a frying pan on your stove). Once those are done, I put them in a blender with apple cider vinegar, lime juice, chicken broth, cumin, oregano, black pepper, salt, and cloves. Blend until smooth, which shouldn’t take long since we are using a lot of liquid. This mix you just made is called an adobo, which is a special marinade that consists of peppers, vinegar, and spices.

NOTE: if you’re keeping track at home, that’s 11 ingredients so far.


Now that the above ingredients have formed your adobo, it’s time to take your chuck roast and cut it into sections. We are using a 3 lbs. cut of chuck roast for this recipe, so you’ll either want to cut it into six or eight pieces. I like to put a simple rub of salt and pepper on these pieces to add additional flavor to the meat.

Sear the chunks of chuck roast in a large cast iron skillet (preferably the one you already used to saute the onions, garlic, and jalapeno.
Sear the chunks of chuck roast in a large cast iron skillet (preferably the one you already used to saute the onions, garlic, and jalapeno.

Once you have divided the roast into chunks, place them in a heated cast iron skillet and sear each side for a minute or two. If you have seen other recipes on my website regarding steaks such as tri-tip or New York Strip, you’ll know how much I value the reverse sear. It does feel a little weird to sear first and then slow cook after, but with this recipe it is worth the exception. Make sure all pieces are browned on each side.

Now that the searing of the chunks of chuck roast has been done, place them in a foil pan. I recommend using an 8×8 pan or something a little bigger, depending on how big of a cut of chuck roast you have. Pour the adobo in the pan. I like to add a couple of bay leaves for flavor.


With the meat and the adobo together in the foil pan, place on the grill at 275 degrees over indirect heat. I used my ceramic grill which came with deflector plates to put over the lit coals to create this indirect heat. I put a couple of chunks of hickory wood in there with the coals for some extra smokey flavored goodness. Cook like this for four to five hours or until the meat is shreddable with a fork. The wait for these backyard barbacoa tacos will be well worth it!

At least 200 degrees is a good temp for shredding beef.
The barbacoa reached 200 degrees after almost five hours on the grill. Reaching an internal temp of at least 200 degrees is good for shredding beef. Using my Thermapen Mk4 by Thermoworks.

Since every animal lives a different life and some cows use their muscles more than others, each cut of beef may cook differently. If the meat is still not shreddable after four to five hours, then cover the top of the pan with aluminum foil to help expedite the process.

It’s also worth noting that you may want to flip the chunks of beef over during the cook so the chunks of beef are easier to shred since they have been braising in the adobo.


barbacoa shredded and ready to eat.
Make sure to let the beef you just shredded sit in the adobo for a little while before serving. That way, the juices soak up into that barbacoa.

Once the beef has been removed from the grill and sat out for a moment, start shredding the chunks of beef. I used a couple of forks, but you can shred with your hands (wearing some insulated gloves) or even a hand mixer if you wish (but that can get messy, so beware). Let the shredded beef sit in that juicy goodness of the adobo for a little while before serving.

Speaking of serving, I recommend offering up this backyard barbacoa on some warm corn tortillas and topped with diced onion, cilantro, and some green tomatillo salsa. Even give a freshly cut lime a gentle squeeze over the top and you’ve got yourself some amazing backyard barbacoa tacos you cooked up on the grill!

barbacoa yes!
Warm up them corn tortillas before you paint a masterpiece with your backyard barbacoa (and toppings).


Yield: 11 servings

Backyard Barbacoa Tacos

Backyard Barbacoa Tacos

Tired of having ground beef tacos? This barbacoa recipe will transform your taco night from average to extraordinary! And it can all be made on your grill (or oven/stove if you prefer).

Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes


  • 1 chuck roast (3lbs.)
  • 1 jalapeño, diced
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 1/3 C apple cider vinegar
  • 3 Tbsp lime juice
  • 3/4 C chicken broth
  • 3 tsp ground cumin
  • 2 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp ground cloves
  • 2 bay leaves
  • 25-30 corn tortillas, warmed
  • 1/2 onion, diced
  • 2 Tbsp cilantro, diced
  • 1 jar green tomatillo salsa


  1. Saute onion, jalapeño, and garlic in cast iron skillet. Set aside.
  2. Create adobo (marinade) by combining apple cider vinegar, lime juice, chicken broth, cumin, oregano, black pepper, salt, and cloves in a blender. Add sauteed onion, jalapeño, and garlic. Blend until smooth.
  3. Divide chuck roast into 6-8 pieces, season, and sear pieces in cast iron skillet for 1-2 minutes on each side
  4. Place meat in 8x8 foil pan and pour adobo in. Add bay leaves. Place on grill at 275 degrees over indirect heat for 4-5 hours, turn chunks of beef halfway through the cook. Done when beef at or above 200 degrees internal temp or when beef can be shredded with a fork.
  5. Shred beef and let rest in adobo before serving. Serve on corn tortillas warmed on a skillet, top with diced onion, cilantro, and green tomatilla salsa.


  1. Chuck roast was used for this recipe. To go more authentic, substitute beef cheek.
  2. To make more spicy, either add more jalapeno or substitute serrano pepper.

Nutrition Information:



Serving Size:

2 street tacos

Amount Per Serving: Calories: 251Total Fat: 12gSaturated Fat: 5.9gTrans Fat: 0.5gCholesterol: 76mgSodium: 282mgCarbohydrates: 15gFiber: 2.3gSugar: 2gProtein: 22g