Beef

Frozen links were thin‑sliced with onions, shallots, and jalapeños, grilled in avocado oil until lightly charred, then stacked onto split‑top brioche buns.

Here is my recipe for Smoked London Broil.

Here is my recipe for Smoked Confit Beef Cheeks.

Here is my recipe for a Texas Style Tri-tip.

Here is my recipe for a Smoked Brisket Point.

Chuck roast was brined overnight, cooked sous vide at 136°F for 24 hours, rubbed, baked for bark, then braised in giardiniera and beef stock.