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Copycat Texas Roadhouse Style Hand-Cut Ribeye with Garlic Herb Butter

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If there is one thing I’ve learned over years of standing in front of a hot grill, it’s that you don’t need a white tablecloth or a $100 bill to get a steakhouse-quality steak on your plate. Texas Roadhouse built an empire on hand-cut, perfectly seasoned steaks topped with that iconic melting compound butter, and with just a few simple techniques, you can beat their waitlist right in your own backyard.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes Just Like the Original: The combination of a heavy, savory-sweet rub and whipped garlic herb butter delivers that exact signature steakhouse flavor.
  • Foolproof Technique: Using a heavy cast-iron skillet or a high-heat grill guarantees a deep, caramelized crust without overcooking the center.
  • Budget & Family Friendly: Feeding a family at a steakhouse adds up fast; making these at home gives you higher-quality cuts for a fraction of the price.
  • Make-Ahead Simplicity: You can roll the compound butter ahead of time, making dinner-time assembly virtually effortless.

Ingredients

For the Steak & Seasoning Rub:

  • Boneless Ribeye Steaks (12–14 oz each, 1 to 1.5-inch thick) – Look for heavy intramuscular marbling for maximum tenderness and flavor; NY Strip works well too.
  • Coarse Kosher Salt (1 tbsp) – Essential for pulling moisture to the surface and locking in juices through a pre-cook dry brine.
  • Coarse Black Pepper (1 tbsp) – Provides that sharp, aromatic steakhouse bite on the outer crust.
  • Garlic Powder (1 tsp) – Adds a deep, savory background flavor to the crust seasoning.
  • Onion Powder (1 tsp) – Enhances the natural umami and richness of the beef.
  • Brown Sugar (1/2 tsp) – The secret weapon; aids in rapid caramelization and gives that subtle copycat flavor bump.
  • Smoked Paprika (1/2 tsp) – Gives a touch of color and a mild hint of woodsmoke.

For the Garlic Herb Compound Butter:

  • Unsalted Butter (1/2 cup / 1 stick, softened) – Use good quality real butter at room temperature so it whips easily.
  • Minced Fresh Garlic (2 cloves) – Freshly grated or minced fine so it infuses evenly into the butter.
  • Fresh Parsley (1 tbsp, finely chopped) – Adds bright color and a fresh, clean herbal finish.
  • Worcestershire Sauce (1/2 tsp) – Adds a savory, rich depth of flavor to the whipped mixture.
  • Fine Sea Salt (1/4 tsp) – Balances the garlic and brings out the creaminess of the butter.

Step-by-Step Directions

1. Make the Garlic Herb Butter

In a small bowl, combine the softened butter, minced garlic, chopped parsley, Worcestershire sauce, and fine sea salt. Use a fork to whip everything together until light and smooth. Transfer the butter onto a sheet of plastic wrap, shape it into a log, twist the ends tight, and chill in the fridge for at least 30 minutes to firm up.

2. Prep and Dry Brine the Steaks

Pat your ribeyes completely dry with paper towels—moisture is the enemy of a good sear. In a small ramekin, mix the kosher salt, black pepper, garlic powder, onion powder, brown sugar, and smoked paprika. Season the steaks generously on all sides, pressing the rub into the meat. For the best crust, let them sit at room temperature for 35–45 minutes before cooking.

3. Sear to Perfection

Preheat a heavy cast-iron skillet over high heat until it just begins to smoke (or fire up your grill for high direct heat). Place the steaks into the dry, hot skillet. Sear undisturbed for 3–4 minutes until a deep, dark mahogany crust forms. Flip and sear the other side for another 3–4 minutes.

4. Check Temp and Rest

Use an instant-read meat thermometer inserted into the thickest part of the steak. Pull the ribeyes off the heat at 130°F for Medium-Rare or 138°F for a solid Medium (the temperature will rise another 3–5°F as it rests). Immediately place a thick slice of the garlic herb butter on top of each hot steak, tent loosely with foil, and let rest for 5–7 minutes before slicing.

Tips & Variations

  • The “Pop” Factor: For a next-level touch, keep a bottle of aged balsamic vinegar at the table and drop just a few drops onto each slice right before eating.
  • Add an Umami Boost: Swap half the black pepper in the rub for finely ground dried mushroom powder or dark espresso coffee grounds to create an insanely rich crust.
  • Reversed-Sear Method: If your cuts are extra thick (1.5 inches or more), smoke or bake them low-and-slow at 225°F until they reach 115°F internal, then flash-sear them in a screaming-hot skillet for 60 seconds per side.

Frequently Asked Questions

Why is my steak tough even though I bought a ribeye?

Steak toughness usually comes down to cooking temperature or cutting into the meat too fast. Pulling the steak at the right internal temp (130°F–138°F) and allowing a full 5–7 minute rest allows the muscle fibers to relax and reabsorb juices.

Can I make the compound butter ahead of time?

Absolutely. You can make the garlic herb butter up to 5 days in advance and keep it in the refrigerator, or freeze the rolled log for up to 3 months. Slice off rounds as needed for steaks, chicken, or grilled vegetables.

Do I need oil in the pan when searing a ribeye?

Ribeyes have a high natural fat content. If you’re using a well-seasoned cast-iron skillet, you don’t need much oil at all. A tiny splash of high-smoke-point oil (like avocado oil) is fine, but the fat rendering off the steak will handle most of the work.

What to Serve It With

  • Loaded Baked Potatoes: Fluffy russets packed with sour cream, sharp cheddar, crisp bacon, and chives.
  • Grilled Asparagus: Tossed in olive oil, sea salt, and a squeeze of fresh lemon juice.
  • Homemade Chimichurri: If you want a fresh, herb-forward alternative to butter, try our homemade parsley and garlic chimichurri sauce.

Storage & Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out or overcooking the center, place the steak on a wire rack over a baking sheet in a 250°F oven until warmed through (about 10–15 minutes), then finish with a quick 30-second flash sear in a hot pan.

Recipe inspired by Texas Roadhouse.

RECIPE SUMMARY

Texas Roadhouse Style Hand-Cut Ribeye

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Resting Time: 40 mins
  • Servings: 2

Ingredients:

  • 2 Boneless Ribeye Steaks (12–14 oz each, 1 to 1.5-inch thick)
  • 1 tbsp Coarse Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Brown Sugar
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Parsley, chopped
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Make Butter: Mix softened butter, minced garlic, parsley, Worcestershire, and sea salt in a small bowl. Roll into a log in plastic wrap and chill for 30 minutes.
  2. Season Steak: Combine kosher salt, pepper, garlic powder, onion powder, brown sugar, and smoked paprika. Season steaks generously on all sides. Let sit at room temp for 35–45 minutes.
  3. Sear: Heat a cast-iron skillet over high heat until smoking. Sear steaks for 3–4 minutes per side until a deep crust forms.
  4. Finish: Check internal temp (130°F for Medium-Rare, 138°F for Medium). Top with a slice of garlic butter, tent with foil, and rest for 5–7 minutes before serving.

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Chili’s Honey-Chipotle Chicken Crispers Recipe

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Ask any table at Chili’s what they’re ordering and there’s a good chance somebody says “the honey chipotle ones.” There’s a reason that basket of crispy chicken tenders tossed in sticky, smoky-sweet sauce has stuck around on the menu for years — it hits that sweet, spicy, crunchy combo that’s almost impossible to stop eating.

Chili’s Honey-Chipotle Chicken Crispers are hand-breaded chicken tenders, fried until golden and crackly, then tossed in a sauce built from honey, chipotle, and a little tang from vinegar and ketchup. It’s the kind of dish that works as a game-day appetizer, a weeknight dinner the kids will actually eat, or something to bring to a potluck when you want to show up with something better than a bag of chips. Best part? You skip the drive and the wait for a table.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes just like the original — that sweet, smoky, slightly tangy honey chipotle sauce is the star, and it’s easy to nail at home.
  • Crazy crispy — a wet batter followed by a seasoned dry breading gives you that same crackly Chili’s-style crunch under the sauce.
  • Family-friendly — dial the heat up or down and everybody at the table is happy, from picky kids to guys who want it spicier.
  • Great for a crowd — whether it’s game day, a backyard hang, or just a Tuesday, this one disappears fast off a big platter.

Ingredients

For the Chicken

  • 1 1/2 pounds chicken tenderloins (about 10-12 pieces) – tenderloins fry up faster and stay juicier than cutting your own strips from breasts, but sliced chicken breast works fine in a pinch.
  • 6-8 cups vegetable or canola oil – for frying; you want enough to come at least 2-3 inches up the sides of your pot.

For the Batter

  • 1 large egg – helps the batter cling to the chicken and gives it a little richness.
  • 1/2 cup whole milk – thins the batter out; buttermilk works too if you want extra tang.
  • 1/2 cup chicken broth – adds savory depth you won’t get from milk alone.
  • 1 1/4 teaspoons salt – seasons the batter itself, not just the coating.
  • 1/4 teaspoon black pepper – basic background seasoning.
  • 1/4 teaspoon paprika – a little color and mild flavor.
  • 1/4 teaspoon garlic powder – rounds out the batter’s flavor.
  • 3/4 cup all-purpose flour – whisked in last to thicken the batter to a pancake-batter consistency.

For the Breading

  • 1 1/2 cups all-purpose flour – the dry coating that turns golden and crunchy in the fryer.
  • 1 1/2 teaspoons salt – don’t skip seasoning the breading itself — it’s your last chance to season the crust.
  • 3/4 teaspoon paprika – adds color and a mild smokiness to the crust.
  • 1/2 teaspoon black pepper – balances the sweetness of the sauce to come.
  • 1/2 teaspoon garlic powder – more savory backbone in every bite.

For the Honey Chipotle Sauce

  • 2/3 cup honey – the backbone of the sauce; use a mild honey so the chipotle doesn’t get buried.
  • 1/4 cup water – thins the sauce so it coats instead of clumping.
  • 1/4 cup ketchup – adds body and a little tomato tang.
  • 1 tablespoon apple cider vinegar – cuts through the sweetness so the sauce doesn’t taste like straight syrup.
  • 1-2 teaspoons ground chipotle chili powder – start with 1 teaspoon for mild heat and smoky flavor, add the second if you want more kick.
  • 1/2 teaspoon salt – balances the honey’s sweetness.
  • 1/2 teaspoon hot sauce (optional) – for a little extra heat on top of the chipotle.

Directions

Make the Sauce

  1. Combine the honey, water, ketchup, vinegar, chipotle chili powder, salt, and hot sauce (if using) in a small saucepan.
  2. Bring to a simmer over medium heat, stirring occasionally, and cook for about 2 minutes until slightly thickened. Remove from heat and set aside — it’ll thicken a bit more as it cools.

Mix the Batter and Breading

  1. In a mixing bowl, whisk together the egg, milk, chicken broth, salt, pepper, paprika, and garlic powder until smooth.
  2. Whisk in the 3/4 cup of flour until you have a batter about the consistency of pancake batter.
  3. In a separate shallow dish or pie plate, stir together the breading flour, salt, paprika, pepper, and garlic powder.

Fry the Chicken

  1. Heat the oil in a Dutch oven or deep, heavy pot to 350°F. Use a thermometer if you’ve got one — guessing on oil temp is the number one way frying goes sideways.
  2. Dip each chicken tenderloin into the batter, letting the excess drip off, then drop it into the breading mixture and press to coat thoroughly on all sides.
  3. Working in batches of 3-4 pieces so you don’t crowd the pot, carefully lower the chicken into the hot oil. Fry for about 4 minutes, flipping once, until deep golden brown and cooked through to 165°F internally.
  4. Remove with a slotted spoon or spider strainer and drain on a paper towel-lined plate or wire rack. Let the oil come back up to 350°F between batches.

Toss and Serve

  1. Once all the chicken is fried, transfer it to a large bowl.
  2. Pour the honey chipotle sauce over the top and toss gently until every piece is coated.
  3. Serve immediately while it’s hot and the coating is still crispy.

Tips & Variations

  • Let the breaded chicken rest for a couple minutes before frying. This helps the coating set so it doesn’t slide off in the oil.
  • No deep fryer? No problem. A Dutch oven or heavy-bottomed pot with a thermometer clipped to the side works just as well.
  • Bake or air fry instead. Skip the batter, bread the chicken in just the seasoned flour mixture pressed on with a little buttermilk, then bake at 425°F for 18-20 minutes or air fry at 400°F for 12-14 minutes, flipping halfway, before tossing in sauce.
  • Turn up the heat. Add extra chipotle powder or a spoonful of the adobo sauce from a can of chipotles in adobo for a smokier, spicier version.
  • Serve the sauce on the side instead of tossing if you’re feeding picky eaters — that way everyone controls their own heat level.

FAQ

How spicy is this recipe?
With 1 teaspoon of chipotle powder it’s more smoky-sweet than hot — kid-friendly for most families. Bump it up to 2 teaspoons or add the hot sauce if you want more of a kick.

Can I use chicken breasts instead of tenderloins?
Yes, just slice boneless, skinless chicken breasts into strips about the same size as tenderloins so they cook evenly and stay crispy all the way through.

Why did my coating fall off in the fryer?
Usually it’s oil that’s not hot enough, which lets the coating soak up oil and separate, or not letting the excess batter drip off before breading. Keep the oil at a steady 350°F and give the breaded chicken a minute to rest before it goes in.

What to Serve It With

These crispers are made for classic sides — crinkle-cut fries, a cool and creamy coleslaw, or corn on the cob all balance out the sweet heat. A simple ranch or blue cheese dip on the side never hurts either, especially if you’ve got kids at the table who want to dunk everything.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a 400°F oven or air fryer for 6-8 minutes until hot and crispy again — the microwave will leave you with soggy breading. Freezing isn’t recommended once the chicken is sauced, since the coating loses its crunch when thawed.

Recipe inspired by / adapted from Chili’s Honey-Chipotle Chicken Crispers. This is a homemade version built from widely shared copycat techniques — it’s not an official recipe, and this post isn’t affiliated with or endorsed by Chili’s.

Chili’s Honey-Chipotle Chicken Crispers (Copycat Recipe)

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: about 40 minutes

Ingredients

  • 1 1/2 pounds chicken tenderloins (about 10-12 pieces)
  • 6-8 cups vegetable or canola oil, for frying
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup chicken broth
  • 1 1/4 teaspoons salt (for batter)
  • 1/4 teaspoon black pepper (for batter)
  • 1/4 teaspoon paprika (for batter)
  • 1/4 teaspoon garlic powder (for batter)
  • 3/4 cup all-purpose flour (for batter)
  • 1 1/2 cups all-purpose flour (for breading)
  • 1 1/2 teaspoons salt (for breading)
  • 3/4 teaspoon paprika (for breading)
  • 1/2 teaspoon black pepper (for breading)
  • 1/2 teaspoon garlic powder (for breading)
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1-2 teaspoons ground chipotle chili powder
  • 1/2 teaspoon salt (for sauce)
  • 1/2 teaspoon hot sauce (optional)

Instructions

  1. Combine honey, water, ketchup, vinegar, chipotle chili powder, salt, and hot sauce in a saucepan. Simmer 2 minutes, then set aside.
  2. Whisk together egg, milk, chicken broth, salt, pepper, paprika, and garlic powder, then whisk in 3/4 cup flour to make the batter.
  3. Mix breading flour, salt, paprika, pepper, and garlic powder in a shallow dish.
  4. Heat oil to 350°F in a Dutch oven or deep pot.
  5. Dip chicken tenderloins in batter, then coat in breading mixture.
  6. Fry in batches of 3-4 for about 4 minutes, flipping once, until golden brown and cooked through to 165°F.
  7. Drain on paper towels, then toss all the fried chicken with the honey chipotle sauce.
  8. Serve immediately.

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LongHorn Steakhouse Parmesan Crusted Chicken Recipe

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If you’ve ever sat down at a LongHorn Steakhouse and watched that golden, bubbling layer of cheese hit the table in front of you, you know the little thrill that comes right before the first bite. That parmesan crust is the reason half the tables in that restaurant order the same thing.

LongHorn Steakhouse’s Parmesan Crusted Chicken has been a menu staple for years, and it’s easy to see why — a juicy, marinated chicken breast gets topped with a melty parmesan-provolone blend and a garlicky, buttery panko crust, then run under the broiler until it’s golden and bubbling. It’s the kind of dish that feels like a restaurant treat but is honestly pretty simple to pull off in your own kitchen — no reservation, no wait for a table, and you can make it exactly as cheesy as you want.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes just like the original — the marinade and cheese-and-panko crust nail that same rich, savory flavor you remember from the restaurant.
  • Weeknight-friendly — from marinating to broiling, you’re looking at well under an hour of actual hands-on time.
  • Family-friendly — even picky eaters come around for melted cheese and crispy panko on top of chicken.
  • Flexible — sear it in a skillet, bake it, or throw it on the grill depending on what you’re in the mood for (or what the weather’s doing).

Ingredients

For the Chicken & Marinade

  • 4 boneless, skinless chicken breasts – pounded to an even 1/2-inch thickness so they cook evenly and stay juicy.
  • 1/3 cup olive oil – the base of the marinade; adds richness and helps everything else stick.
  • 1/3 cup ranch dressing – this is the secret to that tangy, herby LongHorn flavor. Use your favorite bottled ranch.
  • 2 tablespoons Worcestershire sauce – adds a savory, almost steakhouse-y depth.
  • 1 tablespoon minced garlic – fresh is best here, but jarred works in a pinch.
  • 1 teaspoon lemon juice – brightens up the marinade so it doesn’t taste flat.
  • 1/2 teaspoon black pepper, plus salt to taste – keep it simple; the ranch and cheese bring plenty of flavor later.
  • 2-3 tablespoons vegetable oil – for searing the chicken in a skillet (skip this if you’re grilling).

For the Parmesan Crust

  • 1/2 cup grated Parmesan cheese – the backbone of the crust; use the real stuff if you can, not the shelf-stable shaker kind.
  • 1/2 cup shredded provolone cheese – melts beautifully; Swiss or mozzarella work as substitutes if that’s what you’ve got on hand.
  • 6 tablespoons ranch dressing – mixed with the cheese to make a spreadable, tangy layer.
  • 3/4 cup panko breadcrumbs – gives the topping its signature crunch; regular breadcrumbs work but won’t be quite as crispy.
  • 4 tablespoons butter, melted – coats the panko so it toasts and browns instead of just sitting there.
  • 2 teaspoons garlic powder – stirred into the panko for extra flavor in every bite.

Directions

Marinate the Chicken

  1. Whisk together the olive oil, ranch dressing, Worcestershire sauce, garlic, lemon juice, and pepper in a bowl until combined.
  2. Place the chicken breasts in a zip-top bag or between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
  3. Season lightly with salt, then add the chicken to the marinade, seal, and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

Cook the Chicken

  1. Heat 2-3 tablespoons of vegetable oil in a heavy skillet (cast iron if you’ve got it) over medium-high heat. Remove the chicken from the marinade, letting the excess drip off.
  2. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through to 165°F internally.
  3. Prefer the grill? Cook the chicken over medium-high direct heat for 4-6 minutes per side instead — you’ll get a little smoky char that makes this even better.
  4. Transfer the cooked chicken to a baking sheet or oven-safe skillet and tent loosely with foil while you make the topping.

Build the Crust

  1. In a bowl, stir together the Parmesan, provolone, and 6 tablespoons of ranch dressing until well combined. If it’s too stiff to spread, microwave in 15-second bursts, stirring in between, until it loosens up.
  2. In a separate bowl, mix the panko, melted butter, and garlic powder until every crumb is coated.

Broil & Rest

  1. Set your oven to broil (or low broil around 450°F) and position a rack about 6 inches from the heat source.
  2. Spread the cheese mixture evenly over each piece of chicken, then top with the buttered panko mixture, pressing gently so it sticks.
  3. Broil for 3-4 minutes, watching closely, until the cheese is bubbling and the panko is golden brown.
  4. Let the chicken rest for 2-3 minutes before serving — this keeps all that cheesy topping in place instead of sliding off the second you cut in.

Tips & Variations

  • Pound the chicken evenly. This is the step guys skip, and it’s the one that matters most — an even thickness means the chicken finishes cooking at the same time all the way through instead of drying out on the thin end.
  • Make it spicy. Stir a pinch of cayenne or a few dashes of hot sauce into the cheese mixture if you want some heat behind that crust.
  • Bake instead of sear. If you’d rather not deal with a hot skillet, bake the marinated chicken at 425°F for 15-18 minutes, then add the toppings and broil as directed.
  • Prep ahead. The chicken can marinate overnight, and you can mix the panko topping a few hours ahead — just keep it in the fridge until you’re ready to broil.

FAQ

Can I use chicken thighs instead of breasts?
Yes — boneless, skinless thighs work well and stay extra juicy. Just keep an eye on your cook time since thighs are often a bit smaller and can cook a touch faster than breasts.

What’s the best way to reheat leftovers without drying them out?
Skip the microwave — it turns that crispy topping soggy. Reheat in a 350°F oven for 8-10 minutes instead, which brings the panko crust back to life.

Can I make this ahead of time for a dinner party?
You can marinate the chicken and mix the crust topping a day ahead, but hold off on searing and broiling until right before you serve — that panko crust is at its best fresh out of the oven.

What to Serve It With

Round out the plate with garlic mashed potatoes, a simple steamed green vegetable like broccoli or green beans, or a side salad to cut through all that cheese. If you’ve already got the grill fired up, grilled asparagus or corn on the cob makes an easy, no-fuss side to go with it.

Storage & Reheating

Store leftover chicken in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing this one — the cheese and panko topping loses its texture once thawed. To reheat, place it on a baking sheet in a 350°F oven for 8-10 minutes until warmed through and the topping re-crisps.

Recipe inspired by / adapted from LongHorn Steakhouse’s popular Parmesan Crusted Chicken. This is a homemade version built from widely shared copycat techniques — it’s not an official recipe, and this post isn’t affiliated with or endorsed by LongHorn Steakhouse.

LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)

Servings: 4
Prep Time: 20 minutes (plus 30 minutes to overnight marinating)
Cook Time: 15 minutes
Total Time: about 35 minutes active, plus marinating time

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/3 cup olive oil
  • 1/3 cup ranch dressing (for marinade)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper, plus salt to taste
  • 2-3 tablespoons vegetable oil (for searing)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded provolone cheese
  • 6 tablespoons ranch dressing (for crust)
  • 3/4 cup panko breadcrumbs
  • 4 tablespoons butter, melted
  • 2 teaspoons garlic powder

Instructions

  1. Whisk olive oil, 1/3 cup ranch dressing, Worcestershire sauce, garlic, lemon juice, and pepper together for the marinade.
  2. Pound chicken breasts to an even 1/2-inch thickness, season lightly with salt, and marinate for 30 minutes to overnight in the fridge.
  3. Heat vegetable oil in a skillet over medium-high heat and sear chicken 4-5 minutes per side until cooked through to 165°F (or grill over medium-high heat 4-6 minutes per side).
  4. Transfer chicken to a baking sheet and tent with foil.
  5. Mix Parmesan, provolone, and 6 tablespoons ranch dressing until spreadable.
  6. Mix panko, melted butter, and garlic powder until coated.
  7. Preheat broiler and position rack 6 inches from heat. Spread cheese mixture over chicken, top with panko mixture.
  8. Broil 3-4 minutes until bubbling and golden brown. Rest 2-3 minutes before serving.

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Santa Maria Style Tri-Tip Recipe Two Ways – Weber Kettle vs Traeger

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Ah, Santa Maria! Just the name conjures images of sun-drenched vineyards and the smoky aroma of perfectly grilled tri-tip. This regional barbecue tradition from California’s Central Coast is all about simple, high-quality ingredients and letting the flavor of the beef shine through.

Today, we’re diving headfirst into the deliciousness of Santa Maria Style Tri-Tip. I’ll not only give you the classic recipe for the rub and the accompanying salsa but also provide two methods for cooking this fantastic cut: the traditional Santa Maria vibe using a Weber kettle with a Santa Maria attachment, and the ever-convenient Traeger pellet grill. So, whether you’re looking for that direct-heat char or the ease of pellet smoking, we’ve got you covered!

The Star of the Show: Santa Maria Tri-Tip

Tri-tip is a triangular cut of beef from the bottom sirloin. It’s known for its rich, beefy flavor and tender texture when cooked correctly. The Santa Maria style emphasizes this natural flavor with a simple yet impactful seasoning.

The Essential Santa Maria Rub

This rub is the heart and soul of Santa Maria barbecue. It’s minimal but delivers maximum flavor.

Ingredients:

  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons kosher salt (or 1 tablespoon fine sea salt)
  • 1 tablespoon garlic powder

Instructions:

  1. Combine all ingredients in a small bowl.
  2. Generously rub the mixture all over the tri-tip, ensuring all surfaces are coated.
  3. Let the seasoned tri-tip rest at room temperature for at least 30 minutes, or up to a few hours in the refrigerator. Bringing it closer to room temperature before grilling helps it cook more evenly.

The Classic Accompaniment: Pico de Gallo (Santa Maria Style Salsa)

While not strictly part of the grilling process, a fresh and vibrant salsa is a must-have with Santa Maria tri-tip. This simple pico de gallo complements the richness of the beef perfectly.

Ingredients:

  • 2 ripe tomatoes, diced
  • 1/2 white onion, finely diced
  • 1-2 jalapeños, seeded and minced (optional)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Combine all ingredients in a bowl.
  2. Gently toss to combine.
  3. Season with salt to taste.
  4. Let it sit for at least 15 minutes to allow the flavors to meld.

Method 1: The Traditional Santa Maria Vibe on a Weber Kettle

While a dedicated Santa Maria grill would be awesome – that’s also a pretty penny, but fear not, you can still capture that classic flavor with an inexpensive Weber Kettle and a Santa Maria attachment like this one – now you can easily transform your Weber kettle into a Santa Maria-style cooker.

Best of all this method utilizes direct heat, allowing for beautiful searing and that signature smoky essence from the coals.

What you’ll need:

Instructions:

  1. Set Up the Attachment and Coals: Install the Santa Maria grill attachment onto your Weber kettle. Light your charcoal in a chimney starter and pour the hot coals onto the charcoal grate, directly beneath where the tri-tip will sit on the elevated grate of the attachment. You’ll want a medium-hot bed of coals.
  2. Position the Tri-Tip: Place the seasoned tri-tip on the elevated grate of the Santa Maria attachment. This positions the meat closer to the heat source than the standard Weber grate, which is key for Santa Maria-style cooking.
  3. Sear: Since the meat is closer to the heat, it will sear relatively quickly. Keep a close eye on it and flip after about 3-4 minutes per side to develop a nice crust.
  4. Cook to Temperature: Continue to cook, flipping occasionally (about every 10 minutes) until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness). The Santa Maria elevated grate allows you to control the heat by raising or lowering the cooking surface, or by adjusting the amount of charcoal. This will likely take another 20-40 minutes depending on the thickness of your tri-tip and the heat of your coals.
  5. Rest: Once cooked, remove the tri-tip from the grill and let it rest on a cutting board for 10-15 minutes.
  6. Slice and Serve: Slice the tri-tip against the grain and serve with the fresh pico de gallo, grilled garlic bread, and pinquito beans.

Method 2: Traeger Pellet Grill

Using a Traeger offers consistent temperature and a wonderful smoky flavor, making it a fantastic alternative.

What you’ll need:

Instructions:

  1. Preheat the Traeger: Preheat your Traeger to 225°F (107°C).
  2. Smoke the Tri-Tip: Place the seasoned tri-tip directly on the grill grates. Smoke for about 45-60 minutes, or until the internal temperature reaches around 115-120°F. This allows it to absorb that delicious smoky flavor.
  3. Increase the Heat: Crank up the Traeger to 450-500°F (232-260°C).
  4. Sear: Sear both sides of the tri-tip for about 3-4 minutes per side to create a nice crust.
  5. Cook to Temperature: Continue cooking until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness).
  6. Rest: Remove the tri-tip from the Traeger and let it rest on a cutting board for 10-15 minutes.
  7. Slice and Serve: Slice against the grain and serve with your homemade pico de gallo and other favorite sides.

Which Method is Right for You?

Both methods yield fantastic results, just with slightly different nuances. The Weber with the Santa Maria attachment provides that direct heat sear and smoky charcoal flavor reminiscent of the traditional Santa Maria experience. The Traeger offers ease of use and consistent smoky flavor. Ultimately, the best method is the one that fits your equipment and preferences!

So, fire up your grill (whichever kind you choose!), grab a tri-tip, and experience the deliciousness of Santa Maria barbecue.

What are your favorite ways to cook tri-tip? Let us know in the comments below!

Recipes, Recommended Fitness Products

Naked Collagen Creamer – Why I like it and How to use it

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In the ever-evolving world of fitness nutrition, finding products that seamlessly blend health benefits with everyday convenience are always appreciated. I’ve found Naked Nutrition’s Collagen Creamer to be one such product – not only will it enhance your daily coffee or tea while promoting overall wellness, but there’s a lot of other things you can do with it too. In this article I’ll show you how. As a bonus I’ll also give you my new recipe for “Golden Milk” which now includes the Naked Collagen Creamer!

If you want to see the product on Amazon, you can find it here: Naked Nutrition Collagen Creamer.

Naked Collagen Creamer – Product Overview

Naked Collagen Creamer is a dairy-free supplement that combines premium collagen peptides with MCT oil powder. Each serving delivers 9 grams of collagen sourced from European pasture-raised cows, aiming to support healthy skin, hair, nails, and joints. Since I like to fast, the addition of MCT oil provides me a quick energy boost, making it a versatile addition to your morning routine.

Key Ingredients and Nutritional Profile

  • Collagen Peptides: Sourced from grass-fed, pasture-raised cows, these peptides are intended to promote skin elasticity, joint health, and stronger hair and nails.
  • MCT Oil Powder: Derived from coconut oil, MCTs (Medium-Chain Triglycerides) are known for providing rapid energy and supporting cognitive function.
  • Natural Vanilla Flavor: Offers a subtle, pleasant taste without the use of artificial sweeteners or additives.
  • Acacia Fiber: A prebiotic fiber that supports digestive health.

Each 14g serving contains 60 calories, 9g of protein, 1.5g of fat (all saturated), 1g of carbohydrates, and no sugars, making it suitable for various dietary preferences, including gluten-free and soy-free diets.

Here is the label for you to review…

Potential Benefits

  • Skin, Hair, and Nail Health: Regular intake of collagen peptides may improve skin hydration and elasticity, leading to a more youthful appearance.
  • Joint Support: Collagen is a key component of cartilage; supplementing it can aid in maintaining joint health, potentially reducing discomfort during workouts.
  • Energy Boost: MCT oil provides a quick source of energy, which can be particularly beneficial before or after exercise.

Note: Always consult with a healthcare professional before adding new supplements to your diet, especially if you have underlying health conditions or are pregnant or nursing.

Naked Collagen Creamer – Why I Liked It

What stood out to me most about the Naked Collagen Creamer is its simplicity and clean ingredient list. It’s refreshing to find a product that delivers on health benefits without relying on artificial flavors, fillers, or sweeteners. The subtle vanilla flavor is just right—it enhances my morning coffee or tea without overpowering it.

Another win? Its versatility. Whether I’m in a rush and need a quick nutrient boost or want to experiment in the kitchen, this creamer fits seamlessly into my routine – it’s extremely versatile.

Naked Collagen Creamer – Ideas for How to Use It

While coffee and tea are the obvious go-to choices for mixing the creamer, there are plenty of other creative ways to enjoy it:

  • Smoothie Upgrade: Blend it with almond milk, frozen banana, and a dash of cinnamon for a creamy breakfast smoothie.
  • Baking: Add it to pancake batter or energy bites for a protein and collagen boost.
  • Overnight Oats: Stir it into your oats along with some almond butter for a delicious and nutritious start to your day.
  • Whipped Drinks: Dissolve it in hot water and whisk it with frothy almond milk for a luxurious latte experience.

BONUS: Golden Milk with Naked Collagen Creamer

Golden Milk, also known as turmeric latte, is a comforting, anti-inflammatory beverage that’s perfect for winding down in the evening or as a cozy pick-me-up. By adding Naked Collagen Creamer, you canboost its nutritional value with collagen peptides and MCT oil for joint, skin, and energy benefits.

Golden Milk Recipe:

  • 1 cup unsweetened almond milk (or your favorite milk alternative)
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger (optional, for extra warmth and spice)
  • Pinch of black pepper (enhances turmeric’s bioavailability)
  • 1 tsp honey or maple syrup (optional, for sweetness)
  • 1 scoop Naked Collagen Creamer
  • 1/4 tsp vanilla extract (optional, for a richer flavor)

Golden Milk Recipe Instructions:

  1. Heat the Milk:
    In a small saucepan, gently heat the almond milk over medium heat until warm but not boiling.
  2. Mix the Spices:
    Whisk in the turmeric, cinnamon, ginger, and black pepper. Stir well to ensure the spices are evenly distributed.
  3. Add Naked Collagen Creamer:
    Once the milk is warm, add one scoop of Naked Collagen Creamer. Stir until it dissolves completely.
  4. Sweeten (Optional):
    Add honey or maple syrup to taste, along with the vanilla extract if desired. Stir well.
  5. Blend for Froth (Optional):
    For a creamier, frothy texture, transfer the mixture to a blender and blend for 20–30 seconds.
  6. Serve:
    Pour into your favorite mug and enjoy while it’s warm. You can sprinkle a pinch of cinnamon on top for garnish.

Why You’ll Love It:

This Golden Milk recipe combines the potential anti-inflammatory properties of turmeric with the nourishing benefits of collagen and MCT oil. It’s a perfect way to relax while supporting your skin, joints, and digestion.

Enjoy this delightful blend as part of your nighttime ritual or an afternoon treat!

Why Trust Me?

Regular readers of my blog know I’m into all things healthy. Being over 50, I strive to live the 50+ Fitness lifestyle and as such not only do I regularly work out, but I also enjoy tracking everything I eat and drink. I hope me sharing my experiences with you will be helpful. If you read my blog, you’ve probably read my Trust Guarantee so you know I don’t endorse a company unless I use their products myself. When I recommend Naked Oats to you it’s because I have seen the results for myself – therefore I feel good about telling you to check it out too. I hope you find as much value from the product as my family and I do.

My Conclusion

Naked Nutrition’s Vanilla Collagen Creamer offers a convenient and tasty way to incorporate the benefits of collagen and MCT oil into your daily routine. Its clean ingredient list and health-focused formulation make it a noteworthy addition to the wellness regimens of fitness enthusiasts and health-conscious individuals alike.

Where to Buy

Naked Collagen Creamer is available for purchase on Amazon and through Naked Nutrition’s official website.

Cooking and Recipes, Recipes

3 Fish Taco Recipes: Baja-style, Chipotle, and Blackened. Which is your fav?

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Fish tacos – the quintessential taste of summer! My wife loves them. Fresh, flavorful, and endlessly customizable, these handheld delights are a crowd-pleaser for any occasion. Let me give you 3 of our favorite recipes along with a few tips to make sure they come out great!

Note: I’m actually gonna give you two FISH taco recipes and one SHRIMP taco recipe because it’s just too good to pass up.

1. Baja-Style Fish Tacos: A Classic with a Twist

This recipe captures the essence of the Baja California fish taco experience. Simple, yet bursting with flavor, it’s perfect for a laid-back gathering.

Ingredients:

  • For the Fish:
    • 1 pound cod fillets, cut into bite-sized pieces
    • 1/2 cup all-purpose flour
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and freshly ground black pepper, to taste
    • Vegetable oil, for frying
  • For the Slaw:
    • 2 cups shredded green cabbage
    • 1/2 cup chopped red onion
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup mayonnaise
    • 1 tablespoon lime juice
    • 1/2 teaspoon chili powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, avocado slices, pico de gallo

Instructions:

  1. Marinate the Fish: In a shallow bowl, combine the flour, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Toss the fish pieces in the mixture to coat evenly.
  2. Prepare the Slaw: In a separate bowl, combine the cabbage, red onion, cilantro, mayonnaise, lime juice, chili powder, salt, and pepper. Mix well and set aside.
  3. Cook the Fish: Heat enough vegetable oil in a large skillet over medium-high heat. Carefully add the fish pieces and cook for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of fish, slaw, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, avocado, or pico de gallo. Serve with lime wedges for an extra burst of citrusy goodness.

Tips:

  • For a more flavorful fish, marinate it for at least 30 minutes before cooking.
  • You can substitute cod with other white fish varieties like tilapia, halibut, or mahi-mahi.
  • For a gluten-free option, use gluten-free flour for the fish batter.
  • Leftover slaw can be stored in an airtight container in the refrigerator for up to 3 days.

2. Spicy Chipotle Shrimp Tacos with Mango Salsa: A Fiesta in Every Bite

This recipe takes fish tacos to a whole new level with the smoky heat of chipotle peppers and the sweet freshness of mango salsa.

Ingredients:

  • For the Shrimp:
    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon olive oil
    • 1 tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Mango Salsa:
    • 1 ripe mango, diced
    • 1/2 red onion, diced
    • 1/4 cup chopped fresh cilantro
    • 1 jalapeno pepper, seeded and finely chopped (adjust for desired spice level)
    • 1 tablespoon lime juice
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, crumbled cotija cheese, avocado slices

Instructions:

  1. Marinate the Shrimp: In a bowl, combine olive oil, adobo sauce, chili powder, paprika, garlic powder, salt, and pepper. Toss the shrimp in the marinade to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes for a stronger flavor.
  2. Prepare the Mango Salsa: In a separate bowl combine the diced mango, red onion, cilantro, jalapeno, lime juice, salt, and pepper. Mix well and set aside. 3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until opaque and cooked through. Be careful not to overcook the shrimp, as they can become tough. 4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a few shrimp, a generous spoonful of mango salsa, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, cotija cheese, or avocado slices. Serve with lime wedges for an extra tangy touch.

Tips:

  • If you can’t find canned chipotle peppers in adobo sauce, you can substitute with 1/2 teaspoon of chipotle chili powder and a pinch of cayenne pepper for a similar smoky heat.
  • For a milder salsa, remove the seeds from the jalapeno before chopping.
  • This recipe works well with grilled shrimp as well. Simply preheat your grill to medium-high heat and grill the shrimp for 2-3 minutes per side, or until cooked through.
  • Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 3 days.

3. Blackened Mahi-Mahi Tacos with Creamy Avocado Crema: A Luxurious Twist

This recipe elevates the fish taco experience with blackened mahi-mahi and a decadent creamy avocado crema.

Ingredients:

  • For the Mahi-Mahi:
    • 1 pound mahi-mahi fillets, cut into bite-sized pieces
    • 1 tablespoon olive oil
    • 1 tablespoon blackening seasoning
  • For the Creamy Avocado Crema:
    • 1 ripe avocado, peeled and pitted
    • 1/4 cup sour cream
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon lime juice
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Shredded red cabbage, for garnish
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving

Instructions:

  1. Prepare the Mahi-Mahi: Heat olive oil in a large skillet over medium-high heat. Season the mahi-mahi pieces generously with blackening seasoning. Carefully add the fish to the skillet and cook for 2-3 minutes per side, or until cooked through and blackened on the edges.
  2. Make the Creamy Avocado Crema: In a blender or food processor, combine the avocado, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Set aside.
  3. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of blackened mahi-mahi, a dollop of creamy avocado crema, and a sprinkle of shredded red cabbage and cilantro. Serve with lime wedges for an extra burst of freshness.

Tips:

  • If you don’t have blackening seasoning, you can create your own by combining paprika, cayenne pepper, garlic powder, onion powder, and thyme.
  • For a spicier crema, add a pinch of jalapeno pepper to the avocado mixture while blending.
  • Mahi-mahi can be a bit delicate, so be gentle when flipping it in the pan to avoid breaking it.
  • You can substitute mahi-mahi with another firm white fish like swordfish or halibut.

These three recipes offer just a glimpse into the endless possibilities of the fish taco world. With a variety of flavors and textures to explore, you’re sure to find a combination that tantalizes your taste buds. So grab your tortillas, get creative with your toppings, and dive into the delicious world of fish tacos!

What to read next?

Cooking and Recipes, Product Reviews, Recipes

10 Best BBQ Cookbooks – Master the Art of Grilling and Smoking

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Who doesn’t love a good barbecue? With with its sizzling meats, smoky flavors, and rich sauces, BBQ is more than just a cooking method; it’s a culinary tradition deeply ingrained in cultures worldwide. Whether you’re a novice griller or a seasoned pitmaster, the journey to mastering the art of BBQ is an ongoing adventure and it doesn’t hurt to have a little helpful advice from the masters. That’s where a good cookbook comes in handy. We’ve curated a list of the top 10 BBQ cookbooks on our list. From classic techniques to innovative recipes, these books offer a wealth of knowledge to elevate your BBQ game.

“Franklin Barbecue: A Meat-Smoking Manifesto”

By Aaron Franklin and Jordan Mackay:

Arguably one of the most revered figures in the BBQ world, Aaron Franklin shares his expertise in this definitive guide: Franklin BBQ: A Meat Smoking Manifesto.

If there is one book on the list that’s a MUST OWN, it’s this one.

From choosing the right wood to achieving the perfect smoke ring, Franklin leaves no stone unturned in his pursuit of barbecue perfection. With mouthwatering recipes and invaluable tips, this book is a must-have for any serious BBQ enthusiast.

BONUS – The Franklin BBQ Collection features TWO great books for one low price – the Franklin BBQ and the Franklin Steak in one boxed set. Check it out here.

“Meathead: The Science of Great Barbecue and Grilling”

by Meathead Goldwyn and Greg Blonder Ph.D.

Delving into the science behind BBQ, Meathead Goldwyn explores the nuances of heat, smoke, and flavor in this comprehensive tome. Backed by scientific research and practical experimentation, “Meathead” offers insights that will transform your approach to grilling and smoking. Whether you’re a backyard amateur or a seasoned pro, “Meathead” is sure to enhance your BBQ repertoire.

I learned a great deal of the “WHY” by reading this book.

“Project Smoke”

by Steven Raichlen:

“Project Smoke” is another great read – and a must for those who want to up their game on smoking techniques. Renowned BBQ expert Steven Raichlen takes readers on a journey through the world of smoke in this captivating cookbook. From classic barbecue techniques to global smoking traditions, Raichlen presents a diverse array of recipes guaranteed to tantalize your taste buds. With detailed instructions and stunning photography, “Project Smoke” is a feast for the senses.

“Pitmaster: Recipes, Techniques, and Barbecue Wisdom”

by Andy Husbands, Chris Hart, and Mike Mills:

Drawing on decades of combined experience, Andy Husbands, Chris Hart, and Mike Mills share their collective wisdom in this indispensable guide to BBQ mastery.

“Pitmaster: Recipes, Techniques, and Barbecue Wisdom” covers everything from fire management to flavor profiling, this book equips readers with the knowledge and skills needed to become true pitmasters. With mouthwatering recipes and expert advice, “Pitmaster” is a must-read for BBQ enthusiasts of all levels.

“Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers”

by Eric Mitchell:

This is the book that helped me master my Kamado Joe!

For owners of ceramic cookers like the Big Green Egg, Kamado Joe, and similar, Eric Mitchell’s book is a treasure trove of tips and techniques. From low-and-slow smoking to high-heat grilling, Mitchell provides comprehensive guidance on getting the most out of your ceramic cooker. With recipes from a championship barbecue team and insider secrets from the competition circuit, this book is essential for anyone looking to up their BBQ game. Do yourself a favor and pick up a copy of “Smoke it Like a Pro” today.

“BBQ USA: 425 Fiery Recipes from All Across America”

by Steven Raichlen:

Raichlen scores another title on our list! In “BBQ USA,” Steven Raichlen embarks on a cross-country journey to explore the diverse landscape of American barbecue. From Carolina pulled pork to Texas brisket, Raichlen celebrates the rich tapestry of BBQ traditions that span the nation. With over 400 recipes inspired by regional specialties, this book is a celebration of America’s love affair with barbecue and you’re sure to find numerous great recipes you can use here!

“Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue”

by Myron Mixon:

As a four-time World Barbecue Champion, Myron Mixon knows a thing or two about winning BBQ recipes and his is a name you would do well to remember.

In “Smokin’ with Myron“, Mixon shares his secrets for success, offering straightforward recipes that anyone can master. Whether you’re cooking for a backyard cookout or a barbecue competition, Mixon’s tried-and-true techniques are sure to impress.

“BBQ 25: The World’s Most Flavorful Recipes – Now Made Foolproof”

If you’re totally new and want some fool proof tips then this is your book.

In “BBQ 25,” acclaimed chef Adam Perry Lang distills the essence of barbecue into 25 essential recipes. From juicy burgers to tender ribs, Lang’s approachable recipes are designed to deliver maximum flavor with minimal fuss. With step-by-step instructions and helpful tips, this book is perfect for beginners looking to dive into the world of BBQ.

by Adam Perry Lang:

“Bib Bob Gibson’s BBQ Book: Recipes and Secrets from the Legend”

by Big Bob Gibson

I can’t tell you how many times I have returned back to this book – it’s one of my BBQ Bibles!

“Big Bob Gibson’s BBQ Book” is a culinary treasure trove that captures the essence of Southern barbecue culture. Authored by Chris Lilly, the executive chef of Big Bob Gibson Bar-B-Q in Decatur, Alabama, this book delves into the rich history and time-honored techniques of one of America’s most beloved barbecue joints. Featuring a diverse array of recipes, from smoky ribs to tangy sauces, “Big Bob Gibson’s BBQ Book” offers readers an insider’s look at the secrets behind the restaurant’s legendary flavors. With step-by-step instructions and expert tips, this book is a must-have for BBQ enthusiasts looking to recreate the authentic taste of Southern barbecue in their own backyard. Don’t miss out on the “Alabama White Sauce” recipe!

“Fire Food: The Ultimate BBQ Cookbook”

by DJ BBQ:

Rounding out our list is “Fire Food” by DJ BBQ, a cookbook that celebrates the primal joy of cooking over an open flame. With bold flavors and inventive recipes, DJ BBQ inspires readers to embrace the spirit of adventure in their outdoor cooking endeavors.

From wood-fired pizzas to flame-grilled desserts, this book is a testament to the limitless possibilities of BBQ.

Which book will be YOUR next read?

Do yourself a favor – for less than the cost of a good brisket you can pick up one or two of these books and SIGNIFICANTLY up your BBQ game.

These top 10 BBQ cookbooks offer a wealth of knowledge and inspiration. So fire up your grill, gather your ingredients, and get ready to embark on a delicious journey into the world of BBQ mastery.

Recipes, Traeger Grills

3 Best Prime Rib Recipes for your Traeger Grill

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Looking for some great prime rib recipes to cook on your Traeger Grill? Check out these delicious ideas to cook your next Rib Roasts on a Traeger Grill: Smoke Prime Rib Recipe, Roasted Herb Crusted Prime Rib Recipe, and Roasted Prime Rib with Garlic and Coffee Rub. Best of all, these 3 recipes are from the Official Traeger Store on Amazon so you know they’re tried and true tips that will work great!

[lwptoc]

Best Prime Rib Recipes on Traeger Grill

Recipe: Smoked Prime Rib with Traeger Prime Rib Rub

Tip: Click the pics if you want to enlarge the recipe

Best Prime Rib Recipes on Traeger Grill
Traeger Smoked Prime Rib Recipe

What you’ll need: (click links to see the item on Amazon)

Stock up on what you need:

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You can also shop for Prime Rib on Amazon now too!

Recipe: Roasted Herb Crusted Prime Rib

Best Prime Rib Recipes on Traeger Grill
Roasted Herb Crusted Prime Rib

What you need: (click links to shop the item on Amazon)

Save time: shop for Prime Rib on Amazon and have it sent directly to your door.

Recipe: Roasted Prime Rib with Garlic and Traeger Coffee Rub

Best Prime Rib Recipe on Traeger Grill

What you need: (click links to shop the item on Amazon)

Stock up on what you need:

amzn_assoc_tracking_id = “thathelpfulda-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_design = “enhanced_links”; amzn_assoc_asins = “B071HRP789”; amzn_assoc_placement = “adunit”; amzn_assoc_linkid = “cc51674cf05a81bb2dd096201e935a65”; //z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US amzn_assoc_tracking_id = “grill-site-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_design = “enhanced_links”; amzn_assoc_asins = “B0011BPMUK”; amzn_assoc_placement = “adunit”; amzn_assoc_linkid = “aaff3a372f77a1728d118c4c0626257d”; //z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US

Save time: shop for Prime Rib on Amazon and have it sent directly to your door.

Looking for Your First/Next Traeger?

If you need advice on buying your first Traeger Grill or upgrading to a new Traeger Grill model, we can help.

Click the pic to read the article “What’s the Best Traeger Grill?”

What to Read Next

Are these the best Prime Rib recipes for your Traeger Grill? Give them a try, let us know what you think.

If you have a different idea you want us to feature on this site, contact us today.

If you’re looking for more ‘official’ Traeger Grill Recipes, find them here.

Meanwhile, check out these other articles from The Traegerhood.

    Cooking and Recipes, Health and Fitness, Kamado Joe, Online Streaming TV Tips, Product Reviews, Recipes

    Gifts for Dad – 10 Great Gifts Ideas for Men for Fathers Day, Christmas, Birthdays, and more

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    Gifts for Dad – Article Summary

    Here’s a quick article to help you get some great ideas if you are looking for gifts to men. Whether it be Father’s day gifts, Christmas present ideas for men, or gift ideas for valentines, birthdays, or anniversaries – these will all work. 

     If you have Dad in your life and you want to get him a great gift he will actually use, then this page is for you.

    I’ll recommend gifts for men that are great for all of the following Dad Themes…

    [lwptoc]

    How do I know these are great gift ideas for dads?

    Because I’m a dad myself and I can honestly tell you that I personally use every single one of the gift ideas for men on this page and can personally vouch for them – as I do with every product I recommend.


    PIN ME To Save and Share These Ideas

    Gifts for Dad – Coffee Lover Gift Ideas

    1-The Aeropress

    If your dad is a coffee lover, delight him with an Aeropress.

    The Aeropress is a simple tool, inexpensive device but trust me when I tell you that will change his coffee life forever.

    Not only will Dad enjoy a great cup of coffee, but he can treat himself to it anytime, anywhere. 

    Bonus Coffee Gifts He May Also Like

    This is the coffee grinder I use for grinding fresh beans. Sure there are $300+ dollar machines that may offer a finer cut but for  the Epica Grinder is an inexpensive grinder that will work just fine for all the but most snobby coffee connoisseur men. 

    Speaking of a fine grind. You’ll find no better ceramic burr grinder for the price than the JavaPresse. It produces grains as fine as some of the most expensive grinders – the only problem is that it’s a manual device. If Dad doesn’t mind grinding his own beans by hand, then the JavaPress is the grinder for him. 

    If Dad is going to use the Aeropress then he’s going to need a way to boil water quickly and consistently AND he’ll likely want to be able to control the temperature to get his perfect cup of coffee. For that I use the Epica Tea Kettle. In fact I use it multiple times every day — for coffee, tea, or any time I want hot water. The ability to easily control the temperature of my water AND the great price make this a must-have gift for Aeropress Dads. 

    A great all around blend of coffee beans that most men will enjoy. 

    One of the most popular coffee options on Amazon now. 

    If your Dad likes to camp or do outdoor sports but still wants to use his Aeropress, then consider the JetBoil. It’s a convenient way to boil water on the go. 

    Gifts for Men – Fitness and Meditation Gift Ideas

    2-SPOONK Accupressure Mat

    Does your dad deal with a lot of stress. Get him the single best thing I use to bust through my stress – an acupressure mat!

    I use this ‘bed of nails’ every day and it works awesome. There are many to choose from and if you search for ‘accupressure mat’ on Amazon you’ll be able to browse quite a few.

    The one I use the one is called Spoonk and I swear by it. 

    Get the Spoonk!

    3. Bowflex Fitness Products

    Is your dad into fitness and looking for ways to build his home gym? You can’t go wrong with Bowflex fitness products.

    The Bowflex brand has been around for years, they make quality products, and I’ve personally always had a great experience with them.

    Here are a few choices that could work well as gifts for Dads. 

    First option – Get him the Bowflex SelectTech Bench. It’s affordable and made of good quality materials. 

    I have multiple reviews of the Bowflex SelecTech Bench because I’ve been using it for YEARS…

    VIDEO REVIEW

    If he already has the bench, check out the BOWFLEX ADJUSTABLE DUMBBELLS instead – these are the exact same ones as I use.

    Video Review

    https://youtu.be/o0tTDUxy51YBowflex SelectTech 552 Adjustable Dumbbells (Pair)

    In the 552 Series, each dumbbell goes from 5 to 52.5 lbs. Perfect for the majority of men who do home workouts. 

    Here are some variations on the Bowflex theme…

    For heavy lifters, the 1090 Series goes up to 9o lbs for each dumbell – that’s a lot of weight per dumbell. 

    If you want both the 552 DB’s I use and the workout bench I have, this is a great combo deal. 

    This bundle gives you the DB’s I use and the official stand to hold them. 

    Gift Ideas for Men who like to Cook and Outdoor Grill

    4-The Little Griddle

    Don’t overlook this one. If you have a dad who likes to grill then this is the #1 Must-Have grilling appliance to get him. Dad’s will LOVE this gift. 

    I use mine pretty much every week, multiple times a week. It is the #1 way I grill now. 

    See the Little Griddle on Amazon

    Little Griddle GQ230 Professional Series Griddle


    5-Grilling Cookbooks

    If your Dad is always looking to up his grilling game so he can rule the neighborhood like me, then get him one of these cookbooks. Any one of them is sure to make a great gift for dad. 

    This one is great if Dad likes to smoke or do slow cooking. It’s also one of the best manuals for BBQ SAUCE RECIPES!

    An all-time classic and a must-own for any Dad serious about grilling. 

    Here’s a cookbook specific to the Franklin Barbeque – a hot spot in Austin, Tx that you often see on tv. 

    BONUS SECTION – does your dad have a Big Green Egg, Kamado Joe, or other ceramic style cooker? If so, this section is for you…

    First off, if Dad is in the market for a kamado style cooker help him save time. 

    1. Recommend he read my article about Why I chose the Kamado Joe. 
    2. Buy him a Kamado Joe and put a GIANT SMILE on his face. 

    Big Spender Alert – if you have the funds and you want to get him his first Kamado Joe, this is the one you want. It’s the latest model, the most popular one with the most accessories, and the one I personally have!

    NOTE – this is the “Joe JUNIOR” – this is great for Dad’s who already have a Big Green Egg or Kamado Joe but want a SMALL TRAVEL VERSION. This one is perfect for camping, tailgating, and other dads who grill on the go!

    6- GRILLING ACCESSORIES

    If your dad already has the gril he wants but you want to get him some great ACCESSORIES, then check out my other article…

    Gifts for Men who Like to Read

    7 – Books by Tim Ferriss

    You may not know who Tim Ferrris is, but I’ll bet your Dad does.

    Tim Ferriss is this generation’s Tony Robbins.

    His books are wildly popular – and with good reason – they make people’s live easier and more productive and more fun. 

    Here are 3 of his most popular books. Any one of these would make a great gift for Dad. 

    If I could only recommend ONE book for your dad to read this year and guarantee you he will love it (because it will make his life easier) it’s Tim Ferriss’ Tools of Titans book. 

    If he doesn’t already have a Tim Ferriss book, this is the classic that started the Tim Ferriss revolution. 

    This is Tim Ferriss’ latest book. It’s a follow-up to The Tools of Titans. 

    Gifts for Men who like to read – Must Have Gear

    There are LOTS of different versions of the Kindle Reader. Thee reason you want the PAPERWHITE edition is because Dad can take it anywhere with him – even to the beach or outside and the ‘paper’ appearance  of the device makes it readable even under bright light conditions where other e-readers and tablets wouldn’t work. 

    Gift Ideas for Dads who like Tech Products

    8- WiFi Mesh System

    If Dad is always complaining that the WiFi signal in your house is never strong enough – especially in areas farther way from your internet router – then get him a wifi mesh system.

    These are super easy to set up and they make a BIG difference!

    Ever since we got the Google Wifi System we’ve never had connection problems – no  matter how many devices and tv’s we are streaming video on. 

    9- Cord Cutting Tools

    Is your Dad always complaining about the cost of cable tv? Does he want to cut the cord and ditch cable forever? Then get him one of these cord cutting items…

    This is a FREE Step-by Step Guide that will help your dad understand how to cut the cord in no time. It’s a 35-page ebook that you can download immediately when you visit my home page. This is one of the many free gifts I give away to my readers – enjoy. 

    The simplest device Dad can use to cut the cord. 

    The uber-popular echo series speakers. 

    Gifts for Men who Like Tools

    10-TOOLS

    Let’s face it, every dad loves tools right? Here are a few unique tools he may not have yet that will make him happy and yet won’t break the bank for you.

    Finally a TOOL for your dad’s tool box. This little gizmo is called the Eteckcity LaserGrip Thermometer and while it looks and sounds kooky for under $20 you can get your dad a tool that he’ll use over and over again for so many different things.

    This magnetic stud finder is under $10 and yet it’s incredibly useful when Dad is trying to hang up pictures or tv mounts or anything he has to drill into the wall for. 

    Super popular and with good reason – this laser distance measure is like having a tape measure that goes up to 65 feet!

    What’s on YOUR list of Must Have Gifts for Men?

    If you have any ideas, please share them with me in the comments below. 

    Never Miss a Tip from That Helpful Dad



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    Buffalo Chicken Wing Recipe – How to Make Crispy, Juicy Hot Wings Full of Flavor!

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    This weekend I made my dad’s world-famous Buffalo Chicken Wing Recipe again – and man was it good! If you like Buffalo Wings that are crispy, juicy, and full of flavor, you’ll want to try this Buffalo Wing recipe for yourself – it’s got a secret ingredient that adds so much flavor you’ll wonder why you didn’t think of using it before.

    I’m cooked my Buffalo wings in an Ooni Pizza Oven for a wood-fired effect but u can make this buffalo chicken wing recipe on any grill or oven. Best of all this Buffalo Chicken Wing Recipe is EASY to make, easy to customize to your tastes, and so much fun to eat!

    Give it a try & let me know what tips YOU have to share.

    Buffalo Chicken Wing Recipe – The Video

    SKIP AHEAD in the video with these timestamps:

    • 00:38 Kamado & Ooni Pizza Oven views
    • 01:10 Fuel Source (lump charcoal + cooking wood)
    • 01:20 Wings in Marinade
    • 01:50 Getting the Ooni Oven up to temp (watch the temp gauge climb!) 02:20 FIRE – it’s a beautiful thing!
    • 02:35 Wings are ready to cook WITHOUT sauce
    • 03:30 Buffalo Sauce Recipe Ingredients. Discussion on Hot Sauce to Butter Ratio
    • 06:40 Buffalo Sauce Mixed (see below for recipe itself)
    • 07:10 Wings at 10 Minutes
    • 07:30 Wings at 20 Minutes
    • 07:38 Wings IN SAUCE
    • 07:55 Sauced Wings ready to CRISP
    • 08:09: Wings back in oven to CRISP
    • 08:37 Wings DONE
    • 09:00 Let’s Eat!
    • 10:00 Bonus: The Drippins!
    • Share this vid: https://youtu.be/N1mR_M31MB8

    Buffalo Chicken Wing Recipe – Step by Step

    I have the full text version of the Buffalo Chicken Wing Recipe – including a step-by-step – on my grilling website called LordoftheGrills.com. Here’s a link you can use to go to that page…

    Buffalo Chicken Wing Recipe
    Click this pic for the text version of the recipe.

    About the Products used:

    Because of the Coronavirus pandemic, chicken wings are in short supply so I could only find I Costco Party wings – normally I’d cook the whole wing with all 3 sections (drumstick, wing, and tips).

    Here are the other products I cooked with if you are interested…

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