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Looking for a gorgeous, special occasion main course? Look no further than this beef tenderloin coated with fresh herbs and savory porcini powder and served with a rich, buttery mushroom sauce. To make it even easier, you can prepare the sauce up to the point of adding the butter a whole day ahead. Cover and refrigerate, then reheat gently. When ready to serve, add the butter and stir.

Porcini Crusted Tenderloin with Red Wine Mushroom Sauce

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Mississippi pot roast, created by a woman from, well, Mississippi, is seasoned with ranch seasoning mix and au jus gravy mix plus butter and pepperoncini peppers for a flavor that’s deeply savory and slightly salty. We've improved on the original by smoking the meat first.

Smoked Mississippi Pot Roast

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For his new cookbook, Cook with Confidence, Dennis Prescott collected his favorite recipes for sharing with family and friends. One magnificent example: This fragrant and meaty lasagna. Dennis is the first to admit that making it is a bit of a commitment, but, that you'll feel a beautiful sense of accomplishment. You can also spread out the work; for instance, simmering the sauce a day or so ahead. And, of course, lasagna improves upon sitting, so you can always bake it the day before you plan to serve it.

Sunday Lunch Lasagna

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Matt Pittman, founder and CEO of Meat Church BBQ, takes jalapeño poppers to a whole new level by smoking the cream cheese for the filling and, even better, adding brisket. “People will love these,” promises Matt. Plus, this perfect party snack is, as he says, “fun to make, easy to cook, and you can’t screw it up.” Bonus: The smoked cream cheese, delicious in the Texas Twinkies, is also great on its own served with pepper jelly (or some Cowboy Candy) and crackers.

Texas Twinkies

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If you love wood-fired pizza and and BBQ, you have got to try this burnt ends pizza. Dennis uses brisket burnt ends to make a BBQ brisket pizza, but feel free to experiment with pork belly burnt ends, too. There are recipes for both kinds on the Traeger website.

BBQ Burnt Ends Pizza

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Traeger chef Austen Granger has a secret ingredient that gives his black pepper beef ribs a deep savory flavor, and chances are it’s in your pantry: beef bouillon. Austen mixes it into a paste with oil and slathers it over the ribs. The high salt content acts like a brine transferring flavor deep into the meat and helping to guarantee tender, juicy results. A coating of black pepper adds texture as well as flavor and creates a deep, dark bark. Plan ahead: You want to season the ribs a day ahead of cooking, and the ribs can take as long as 8 hours to cook depending on their size.

Black Pepper Smoked Beef Ribs

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Matt Pittman, founder and CEO of the BBQ brand Meat Church, likes to pair reverse seared tri-tip with his take on chimichurri sauce. His version of the bright herb sauce includes a bit of heat from jalapeño, doubles down on the wood-fired flavor with smoked garlic, and features herbs that are coarsely chopped for more texture. Store any leftover smoked garlic in its oil in the fridge for up to a week; use it to jazz up a vinaigrette, tomato sauce, or gravy or to boost the flavor of mashed potatoes.

Tri-Tip with Smoked Garlic Jalapeno Chimichurri

Brisket-Sandwich_HERO

The recipe for the wildly popular brisket sandwich on the menu at Tim’s Otium restaurant in Los Angeles pairs tender, brisket (yes, you’ll have leftover brisket on occasion), with pickles, onion, and cheese for one incredible bite. If you have (or can make) clarified butter, use that for best results.

Otium Brisket Sandwich

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This full packer packs a punch. Slow smoked to tender perfection, this 2-in-1 recipe give you the main dish and a savory burnt end snack for later.

Smoked Brisket with Burnt Ends

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BEEF RECIPES

If you have a meat-tooth for steak, brisket or prime rib then you should grill, braise, BBQ, smoke or roast your way into the hearts of any hungry soul.

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