Recipe Category

Beef

Beef Wellington with Red Wine Reduction Sauce

Decadent, delicious, tender, and juicy, this Beef Wellington is as distinguished as its name. Sear it, bake it and then serve with the red wine reduction sauce for an exquisite dining experience! Enjoy!
Read more →

Easy Smoked Beef Jerky

Kirk shows us how easy it is to make delicious beef jerky at home on a Memphis Wood Fire Grill!
Read more →

Smoked Beef Ribs With Beans

Spectacular Smoked Beef Ribs with Beans is on the menu and super simple to make on a Memphis Wood Fire Grill! Start with a THICK cut of beef ribs, season with your favorite rub , set your grill to Smoke Mode and let the Memphis do the rest!
Read more →

Big Swede BBQ Smoked Prime Rib With Au Jus

In just 2 ½ hours of grilling time, the juices from this Smoked Prime Rib will be flowing from the tender meat into your belly! Bon appetit!
Read more →

Flame Grilled New York Strip Steak With Bourbon Mushroom Sauce

Sautéed mushrooms, bourbon, beef stock, and garlic are some of the ingredients used to create a rich, bold flavor and a creamy mushroom sauce that deliciously complements a New York Strip Steak! Grill the steaks over a blend of hickory and oak pellets, pour on the sauce and..
Read more →

Tri-tip Fajitas

Vegetables grilled over an open flame and reverse-seared tri-tip wrapped up in a tortilla make a delicious meal that is fresh and full of flavor.
Read more →

Deli Style Roast Beef

Classic roast beef, complete with smoky flavor. Keep leftovers in your fridge for sandwiches all week long (if they can last more than two days!)
Read more →

8 Hour Tamarind Spare Ribs

For these succulent spare ribs we’ve employed a few techniques that the Memphis really encourages. We had to check in on these every hour or so to moisten them as they smoked, but the timing on that was flexible and the grill took care of the rest. Since tamarind fruit is the..
Read more →

Marinated Basque Pepper Flank Steak

This one's a mouth-watering pepper application that held up beautifully to a reverse sear technique. The rub and marinade are simple enough, but it's much tastier if you make the time to let it infuse flavors overnight.
Read more →

Mushroom Rubbed Prime Rib

This rich marriage of Prime Rib and mushrooms is such an elevation of each that you'll remember it forever! Every carnivore loves a good cut of Prime Rib, and after trying this version you'll be hard-pressed to return to the standard steakhouse preparation.
Read more →

Slow-smoked Brisket By Elizabeth Karmel

The key to roasting brisket is to set it directly on the cooking grates. This elevates the brisket and allows the air to rotate around the meat. Don’t be tempted to cook it in a pan, or it will sit in its own juices and steam. Placing it directly on the cooking grates, it..
Read more →

Ginger Chipotle Beef

This slow-cooked roast is tremendously versatile; it can be served over rice, or noodles or as we've done here - tacos! We jacked the smoke flavor on this one by pre-grilling the bell peppers, but to shorten the preparation time, feel free to use a jar of red peppers. Removing..
Read more →

Filet Mignon

There's very little prep required when Filet Mignon is on the menu. We advise keeping it simple. A sprinkle of salt and a grinding of fresh pepper and these beauties are ready for the Memphis. Cut from the tenderloin, this steak is very tender. Ideally, it's never cooked..
Read more →

Glazed Corned Beef Braised In Guinness With Cabbage

For us the mere mention of corned beef and cabbage conjures up sweet childhood memories of Sunday dinners. Back in those days, the delightful meal was prepared expertly in a wood cook stove. Today the tradition remains alive for our family with the help of the Memphis Wood Pellet..
Read more →

Memphis Pot Roast

Here’s a perfect meal for curing the mid-winter blues. When in need of some old fashioned comfort food what could be better than a traditional pot roast supper; tender, falling apart beef served next to creamy mashed potatoes with thick brown gravy poured over top. Best of..
Read more →