Recipes

This is hands down one of the easiest, tastiest prime rib recipes you will ever find. Follow this recipe step by step and your next Christmas meal will be one to remember! Executing a flawless Cast Iron Seared Prime Rib comes down to confidence, temperature control, and a high-heat sear that locks in all the rich juices. By combining a quick stovetop sear with a low-and-slow oven finish, you get that gorgeous edge-to-edge pink interior paired with a heavy, restaurant-quality crust. 🥩 Pitmaster Prep & Searing Steps Bring to Temp: Before setting up your Cast Iron Seared Prime Rib, let the meat rest on the counter for 1 to 2 hours. Searing cold meat drops your pan temperature instantly and ruins the crust. Season Aggressively: Slather the roast in a light layer of olive oil or softened butter, then coat heavily with DB180 All Purpose and DB180 Steak & Beef. Thick cuts of beef crave a heavy seasoning coat to make a legendary Cast Iron Seared Prime Rib. The Cast Iron Crust: Get your skillet screaming hot with a high-smoke-point oil. Sear every side of your beef for 2 to 3 minutes until a beautiful golden-brown bark forms, establishing the ultimate base for your Cast Iron Seared Prime Rib. Once your initial sear is locked in, move the roast to the oven at 250°F until your internal probe reads 120°F for a perfect medium-rare. Allow this master-level Cast Iron Seared Prime Rib to rest for at least 20 minutes before carving so the juices redistribute seamlessly!

Salmon is one of the best, if not the absolute best type of fish to smoke. Being the least "fishy" of the more common seafood options makes for a nearly steak-like experience when done right! This garlic butter infused, Delicious Smoked Salmon always has us craving more—even our kids love this one! To execute a flawless, flaky, and Delicious Smoked Salmon filet, you want to keep the temperature low and stable to prevent the white albumin proteins from pushing out of the meat too quickly. By smoking it gently, you lock in all the natural oils and moisture, resulting in an incredible melt-in-your-mouth texture. 🐟 Pitmaster Salmon Secrets The Prep: Keep the skin on! The skin acts as a vital heat shield on the grate, protecting the delicate meat of your Delicious Smoked Salmon from drying out. The Seasoning: To keep this recipe perfectly keto-friendly, apply a light coat of avocado oil or melted butter, then dust generously with a base layer of DB180 All Purpose or DB180 Grill All seasoning. The Finish: Run your cooker at 225°F using a mild fruit wood like apple or cherry. Pull the fish when the internal temperature hits 140°F, then immediately baste your Delicious Smoked Salmon with warm garlic butter. Give this simple Delicious Smoked Salmon method a shot on your next patio cookout, and watch this spectacular seafood disappear off the platter in minutes!