Recipes

This vibrant, herbaceous Good on Everything Chimichurri is literally amazing on everything I've tried it on! From skirt steaks and grilled chicken to roasted potatoes and tacos, you gotta make it and see for yourself! The beauty of a truly authentic, Good on Everything Chimichurri sauce is the balance between earthy fresh herbs, sharp garlic, and bright, tangy acidity. Instead of blending it into a smooth paste using a food processor, hand-chopping the ingredients gives it a rustic, premium texture that clings perfectly to juicy grilled meats. 🌿 Fresh Ingredients & Flavor Prep The Herbs: Use fresh flat-leaf Italian parsley as your primary base for this Good on Everything Chimichurri. Make sure it is washed thoroughly and patted completely dry before chopping to keep the sauce from getting watery. The Aromatics: Mince fresh garlic cloves fine and toss in a pinch of red pepper flakes for a subtle, classic background warmth that completes a traditional Good on Everything Chimichurri. The DB180 Kick: For an amazing layer of savory complexity, stir in a generous teaspoon of DB180 All Purpose seasoning or DB180 Garlic Rub to tie the olive oil and red wine vinegar together perfectly. Mix your ingredients together in a glass jar and let this incredible Good on Everything Chimichurri sit at room temperature for at least 30 minutes before serving. This crucial rest period lets the oils fully infuse with the herbs for a jaw-dropping flavor profile!

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!

Brisket is king when it comes to BBQ. It is widely considered the hardest piece of meat to perfectly cook, but when you nail this Amazing Smoked Brisket recipe, the payoff is always worth it! To pull off an Amazing Smoked Brisket that is completely keto-friendly, you don't need sugar-laden rubs or heavy sauces. This recipe relies on the pure, time-tested fundamentals of Texas-style wood smoke, precise temperature control, and a rock-solid savory seasoning foundation that enhances the natural richness of the beef. 🥩 Pitmaster Prep Tips The Trim: Don't skip the trim. Shaping your meat is a vital step for an Amazing Smoked Brisket because smoothing out sharp corners prevents turbulent airflow and uneven cooking in your smoker. Leave about a 1/4 inch of the fat cap to keep the flat protected and juicy. The Binder: Use a simple, zero-carb binder like a thin layer of yellow mustard or a splash of hot sauce to help your dry rubs stick perfectly to your Amazing Smoked Brisket. The Layering: For a world-class savory bark, apply a generous primer layer of DB180 All Purpose seasoning, then follow it up with a heavy coat of DB180 Steak & Beef rub. 🔥 The Smoke Strategy Run your smoker at a steady 225°F to 250°F using clean-burning oak, pecan, or hickory wood. Place your beef fat-cap down or up depending on your cooker's heat source, and push through the stall until your internal temperature hits roughly 165°F. You want a set, dark bark before deciding to wrap your Amazing Smoked Brisket in pink butcher paper. Give this Amazing Smoked Brisket method a shot on your next weekend cook, and make sure to allow at least a two-hour rest in an insulated cooler before slicing against the grain!

This is my favorite cut of steak to throw on the grill, no matter what time of year it is, nothing beats a thick, juicy ribeye steak!

Rich and creamy smoked macaroni and cheese!  This recipe is a hit at potlucks and makes the perfect side for a backyard BBQ bash.  The crispy panko crust gives this dish layers of texture and the flavor is out of this world!  Super easy to make, no precooking necessary!  Makes enough for one half size hotel or disposal aluminum pan.