Transform affordable tuna into a smoky, succulent delight with this easy 5-step smoked tuna recipe. Learn tips for keeping the lean fish moist and flavorful, then enjoy it in salads, dips, and more.

There's an aspirational cheeseburger recipe here for you to take a cookout or casual meal to the next level, from Hatch chile smash burgers to smoked gouda, bacon jam, and more prime toppings and techniques.

Transform affordable tuna into a smoky, succulent delight with this easy 5-step smoked tuna recipe. Learn tips for keeping the lean fish moist and flavorful, then enjoy it in salads, dips, and more.

This recipe will take you through the steps to make melt in your mouth brisket, even if you've never made brisket before. Follow the steps to rub the meat, smoke it, wrap it, and then finish the brisket on the grill to let the glaze set. Then, experience Brisket Ecstacy!

What could be more delicious than a low and slow smoked brisket, so tender that the meat falls apart against your teeth and melts ... Read more

Poach, grill, smoke, and bake your way through these delicious trout recipes.

If you’ve ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!

Find Hominy ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.

Learn about techniques like pursed lip breathing with the help of these diagrams.

Smoke, sear, roast, and more on the Weber Searwood 600 pellet grill featuring a full temperature range from 180 degrees to 600 degrees and DirectFlame cooking that creates bold flavorful sear marks and delicious golden browning. The Searwood 600 heats up in 15 minutes or less, cooks evenly and features a full grate sear zone that lets you get more food on the flame. Cook confidently with intuitive digital controls at the grill and WiFi and Bluetooth connectivity that lets you monitor and control the grill remotely, see live graphs of your cook, get readiness alerts, recipes, and more from the WEBER CONNECT app on your smart phone. Explore new techniques with a rotisserie or griddle insert (each sold separately). Then clean up quickly and easily with the pull and clean grease and ash management system located at the front of the grill.

Find the tostada recipe and many more in MASA: Techniques, Recipes and Reflections on a Timeless Staple. Recipe adapted and reprinted with permission from Chronicle Books, 2022. Fishwife customers get 20% off with code FISHWIFE for a limited time.* Makes 2 tostadas1 tin Fishwife smoked salmon2 corn tortillas1/4 cup mayonnaise (there will be extra)1 heaping TBSP salsa macha like Masienda's Pura MachaWedge of lime, saltOptional garnish: cilantro, chopped chivesMake the tostadas: if you're beginning with a cooked tortilla (as opposed to from fresh masa), you can either toast it on a comal/griddle, bake it in the oven or deep fry. To toast, simply preheat your comal to medium high and allow the tortilla to cook on either side until crispy and slightly colored, 2 to 3 minutes per side. Let cool. Make the salsa macha mayo: In a small bowl, mix mayonnaise with salsa macha until combined. Assemble tostadas: Spread a generous spoonful of salsa macha mayo on the surface of the tostada. Use a fork to flake half a tinful of smoked salmon atop each tostada. Squeeze a generous amount of lime over each tostada, season with salt, and garnish with cilantro and chopped chives. *Valid through Oct 31, and not applicable to wholesale orders or Molinito.

The biggest difference between smoked and dehydrated beef jerky is the taste and texture. A smoker can introduce real hardwood smoke and will have a pellicle.

I can't think of a more rustically elegant (is that a contradiction in terms?) starter. Serve with some robust white bread or pita and you are, literally, in food heaven. In the recipe you'll find Sami Tamimi's technique for getting the seeds out of the pomegranate, which I am afraid is now a very well-known secret.

This summer sausage is easy to make and delicious. When you make your own sausage, you never have to worry about what mystery meat you are serving your family!

Today I’m here with another delicious and mouthwatering easy recipe, and that is… Oven Baked The Beef Jerky. It’s totally different from the regular recipes and serves as the best snack for everybody. You don’t have to go to restaurants anymore to enjoy Beef Jerky. You can easily make it in your own kitchen.  What is Beef Jerky? Beef Jerky is basically dried lean beef strips packed with the flavors of multiple spices. Its name, “Jerky,” comes from the Quechua word “Ch’arki,” which means “Dried Salted Meat.” The best thing about his recipe is that it’s Keto, Paleo, and Gluten-free. Plus, it doesn’t contain any sugar. So, even if you’re dieting, you can still enjoy this amazing protein-packed snack without disturbing your diet plan. You may have tried many beef recipes throughout your life: sweet beef, spicy beef, and many more. But beef jerky serves the best as a snack. It’s flavorful, spicy, and healthy as well. Oven baked Beef Jerky If you’re following some sort of diet plan, it can be quite challenging for you to find the recipes that fit best for your plan. Most of the healthy foods are quite boring and you have to compromise on taste. There are only a few recipes that are tasty and healthy simultaneously. But beef Jerky is one recipe that promises a great flavor and texture and doesn’t interrupt your fitness goals. Can you make Jerky in Food Dehydrator? Food Dehydrators give you the best results when it comes to drying up fresh fruits. But they don’t work well when you use them for making Jerky. The results are not satisfactory and you get really disappointed after so many hours of waiting. Beef Jerky in Oven The oven will never disappoint you while you’re making the Jerky. It will give you impressive results and will make you the best Jerky at home. The oven at its lowest heat is still hotter than a food dehydrator. It dries up the meat quickly without altering its flavor. The basic ingredients of the Beef Jerky There are many meat cuts and spices used to make beef Jerky. But I would recommend only a few that give out the best jerky. Beef One of the best beef cuts for Jerky is silverside. It’s a lean cut with little fat and is less likely to spoil. Other good cuts I would recommend are Sirloin and the Beef Eye of the round. Soy Sauce Use gluten-free soy sauce. But if you are following a Paleo diet plan, use coconut aminos instead. Worcestershire Sauce Worcestershire sauce enhances the flavor of the beef. Liquid Smoke Liquid smoke will give a smoky flavor to your jerky just like the real wood smoke. Spices You can add spices according to your taste. But I would recommend salt, black pepper, garlic powder, onion powder, ancho chili powder, oregano, and smoked paprika to give a great flavor. Cooking Method for Beef Jerky: First of all, trim the fat and freeze the meat for 30 minutes. Once the meat gets frozen, finely slice it into thin strips of about 0.5cm thickness. Add these strips into a ziplock bag. Add all the spices and ingredients into the ziplock bag. Mix them well and coat the strips well with the ingredients. Leave them in the fridge for 4-12 hours so that they get marinated properly. Once they are marinated thoroughly, preheat the oven to 175°F—Line the baking sheets with aluminum foils. Place the rack on top of it. Drain off the remaining marinade mixture. Place the strips onto the rack placed over the baking sheets. Bake the strips in the oven for 3 − 4 hours. Check after three hours to see if the jerky’s got your desired texture. When the meat is done, take them out of the oven and let them cool. When cooled, you can store them in an airtight container. Let’s get to the recipe in detail…. Oven Baked Beef Jerky Easy Recipe Time to make this amazing oven-baked beef jerky! Just follow the instructions and you'll be amazed at how simple this beef jerky recipe really is.  Ingredients 3 pounds of Beef of your choice. ¾ cup of gluten-free Soy Sauce ¼ cup of Worcestershire Sauce 1 ½ of Salt 2 tsp of ground Black Pepper 1 ½ tsp of Liquid Smoke 1 ½ tsp of Garlic Powder 1 ½ tsp of Onion Powder 1 ½ tsp of Ancho Chile Powder 1 ½ tsp of Smoked Paprika 1 tbsp of Dried Oregano Instructions Trim all the fat from the beef and freeze it for 30 – 45 minutes. The meat should be frozen outside and soft from the inside. This helps in the fine slicing of the meat. When the Meat is frozen, take it out and slice it into thin strips of about 0.5 cm thickness. Add the strips into a large ziplock bag. Now add all ingredients into the bag. Close the Zip and shake it well to mix the ingredients well. Massage the strips well so that they get coated with the marinade mixture properly. Place the ziplock bag into the refrigerator and let the beef marinate for at a minimum of 2 – 4 hours and up to 12 – 16 hours. The longer you marinate, the more flavorful your jerky will be. Preheat the oven to 175° F. Line 2 – 3 large baking sheets with aluminum foil, and place baking racks over the sheets. Drain the excess marinade off the strips. Place the strips onto the baking racks. Remember, arrange the strips on the rack in a single layer only. Bake the strips in the oven for 3 – 4 hours, until you get your desired color. After 3 hours, take one strip out of the oven, cool it, and check if you’ve got your desired texture. If yes, dish them out. And if no, bake them a bit more. Once done, take the strips out. Cool them and Enjoy   Some Important Tips: To get a flavorful beef Jerky, marinate the beef as much as you can. The longer you marinate, the more flavorful the jerky will be. It’s recommended to marinate it for 12 – 16 hours to take the flavor to another level. It’s good to remove all the excess fat before marinating the jerky strips. This way the jerky can stay at room temperature for many days. But if you don’t remove the excess fat, your jerky strips will get soiled quickly. It’s important to freeze the meat before cutting it into strips because the frozen meat is easier to cut into thin slices. It’s important to place the baking racks over the baking sheets. In this way, all the meat juices and the liquid marinade drip off into the sheet leaving the strips dry.

There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets. Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fire to yield supple, moist fish) and hot-smoked salmon (it’s cooked over a hotter fire to yield a flaky, drier fish with tons of smoke flavor). To prepare the salmon for smoking, we quick-cure the fish with a mixture of salt and sugar to draw moisture from the flesh, which firms it up, and we season it inside and out. We then cook the fish indirectly over a gentle fire with ample smoke to produce salmon that is sweet, smoky, and tender. Serving the fish alongside a homemade, mayonnaise-based sauce (see related content) was the perfect pairing.

When I think of American cuisine, there are only a few items that come to mind. Aside from grilled steak and burgers, mac and cheese is pretty high up there.

If you’ve ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!

This method for the perfect porterhouse is easy and foolproof. The flavored butter infuses this juicy steak with even more flavor.

Beef brisket takes a long time to cook. It can be difficult to predict exactly how long, especially for larger cuts. That means you may need to rest the

This is a basic recipe for smoked pork ribs. My recipe focuses heavily on the flavor of the ribs for the majority of the flavor.Please feel free to add more or less to the rib rub, or instead of the beer/cider bath use your own concoction of stock or juice mix.

The pros know you can't just sauce them up, slap them on the grill, and call it a day — the best barbecue ribs need to be coaxed into greatness. Here's how.