Beef

This is a Swedish classic. It’s a refreshingly tasty casserole with plenty of tang from the vinegar and lemon, and of course with a healthy dose of dill.

Smash burgers is a well known technique. I think it’s a great way to make really tasty burgers, here’s how I make mine.

We’re cooking our meatloaf on the grill, to give it a nice smoke flavor. It’s then glazed with Cumberland sauce.

We’re smoking veal racks in an offset smoker. What’s not to like?

Roast beef is great when made on the grill. Add a little extra flavor to your roast beef by doing it true barbecue style.

Tri tip is a great cut of beef, and it’s very popular in California. We’re cooking this one in the kitchen, but still applying the same principles as when grilling.

Grilling a whole beef tenderloin is more fun, it practically begs for having guests over. It is also easier to get a real juicy beef when cooking it whole.

Sirloin beef is usually bought in slices, but I think it turns out great cooked whole, plus it stays real juicy.

Kobe Beef is just about the most exclusive meat you can eat. Here’s how to smoke it on a grill. This specific cut is labeled/graded Kuroge Wagyu, 11+.