The 6 best seasonings in the new Pit Boss Grills Lineup Pit Boss Grills recently revamped their seasoning lineup, and they released a line of 23 new seasonings. While we loved some of their old seasonings like the Sweet Rib Rub and their brisket seasoning, this new...

You are walking down the aisles at your local Costco and you spy what looks like Thick cut bacon strips in the meat department. It is way too thick to be bacon and the sticker on the tag says, “Pork Belly Slices”. They typically around about 10 inches long and 1-2 inches thick. Is it bacon? How do you cook it? Well for starters, it is not bacon, it is what bacon is made from. Bacon is what you would get if you cured this meat for a few days and then smoked it, what we are teaching you to do here today is to cook it without having to wait for a few days. I hope you are hungry because Costco portions are huge, and this is a high calorie meal. If you find pork belly at another grocery store or local butcher, you can still make this recipe, you will just need to cut your belly into 1.5” thick strips before we start.

Burnt ends might be my favorite single bite of food in this whole world. Burnt ends are not burnt and they are also not the ends of anything, so it’s a funny name if you ask me. Burnt ends are made from the point of the brisket and they are little moist tender cubes of amazingness. Sometimes referred to as “Beef Dice” because of their shape, anytime you are eating them you should feel lucky because they take a long time to prepare right and if they are done right, they are buttery and amazing.

Ribeyes are the king of steaks, their buttery fatty flavor gives you lots of opportunity to make your seasonings sing. You want to hit your steak with strong flavors to really stand out. I usually stick with White lightning and Double secret steak rub, but when I am looking for a change a blackened steak with blue cheese is an out of this world combination. Spiceology came up with a spice blend featuring this iconic mix to tingle your taste buds. I was a little nervous about the pungent blue cheese would overpower the steak, but I was pleasantly surprised that it just gave a little zip of flavour that paired nicely with the heat from the blackening spice.

Chicken breast is one of the most popular healthy foods in the world, partly because it is so low in fat but also because it cooks up quickly and can have a ton of flavor and juiciness when prepared correctly. This recipe is a surefire way to add extra flavor to the meat by stuffing it with 2 types of cheese, seasoning and asparagus. This combination is amazing and will surely make you forget that you are eating healthy.

You have walked past it a hundred times in the grocery store and thought to yourself “that’s looks delicious, I wonder how you cook it?”. Beef finger meat is very alluring because of it’s rich fat content and price (hint: it’s cheap!). But what is it!? Beef Finger meat is the meat that exists between the bones of beef ribs. This fatty, juicy meat is typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. So think half way between the short plate ribs and the ribeye. Because beef rib meat is one of my favorite things to eat off a cow, I had to perfect a recipe for the beef finger meat to take advantage of the cheap price and not paying for the bone!

Picanha is one of the most sought-after cuts of meat in south America and Brazil specifically. This piece of steak comes from the top cap of the top sirloin. Often cooked rotisserie style over charcoal and then sliced on demand, it makes great steak, impressive service and is relatively easy to cook. Known for being delicious because of its tenderness and big rich fat cap, this steak is sure to impress when cooked properly.

I have cooked many briskets and always happy with the results, this time I wanted to do something different, I’ve made corned beef previously but never Montreal Smoked Meat. I always enjoy getting one of these sandwiches whenever I visit Montreal and wanted to see how close I could come to duplicating it. Here is the recipe for my first attempt at Montreal Smoked Meat. I must say that the time and effort you put in will result in a satisfying product you can be proud of and share with family and friends. I was pleasantly surprised on the taste, tenderness and fabulous aroma this meat has. I hope you give it a try.

When I was a child, we learned how to make Bannock in school. I do not remember making the dough, I just remember wrapping it around a stick and roasting it over a fire. I vividly remember really enjoying the process of learning how to make food. The simplicity of bannock is amazing because it can be made from scratch in just a few minutes and the cooking process is so simple that even small children can do it over a campfire. Fried bannock is even more delicious, but for obvious reasons I see why we didn’t learn that one in school.

I love lamb, it one of the most flavorful meats that you can get easily in most stores. In my local grocery store, all the lamb that they sell is frozen, and there is nothing wrong with that, but if you can find fresh lamb, that is where it’s at. I was lucky enough to find a deboned lamb leg at my local Costco, so I grabbed it up and planned an awesome cook around it for my Sunday while watching NFL football. Sometimes lamb is cooked low and slow and you take it up to high temperatures like 200 degrees and then pulled, but in my opinion the higher end cuts of lamb should be cooked to lower temperatures and then eaten medium or medium rare in the 140–145-degree range. Today we are going to teach you to make the best lamb leg ever in just 7 easy steps.