Grilled steak for fresh fajitas can’t be beat. Try Flat Iron Steak Fajitas for your weekend meal! Read more

If you love BBQ short ribs, this recipe for Pastrami Beef Short Ribs is sure to delight. The special kick from the spicy, tangy pastrami spices is a unique flavor that aims to please!

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Chef Josiah Citrin of Charcoal Venice grills perfectly smoky chicken wings. They are just delicious! Read more

Pulled Pork Sandwiches are cooked low-n-slow so the result is tender, juicy pork sandwiched between a bun and seasoned with Big Time BBQ Rub from Dr. BBQ.

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Enjoy Jamaican Jerk Chicken Wings – they are a tasty take on grilled chicken! Read more

Smoked Chicken Sandwiches cooked on the Big Green Egg are just fantastic, especially with homemade Chipotle mayonnaise. Try them today! Read more

Celebrate National Barbecue Month this weekend with Dr. BBQ’s Smoked Flat-Cut Brisket with Coffee recipe that includes coffee and Barbecue Rub #67. Read more

We cooked these at our Steak Class with Ryan Lane of Lane’s BBQ, and they were a huge hit!


Big Green Egg at 275 degrees, indirect heat.


1 Ribeye Steak
1 Beef Filet
1 Tablespoon EVOO (extra virgin olive oil)
Lane’s BBQ Brisket Rub
Lane’s BBQAncho Espresso Rub
1 1/2 Tablespoon (non salted) butter
Instant Read Thermometer


Remove steak from refrigerator. Allow steak to come to room temp (about 45 min. to 1 hour). Brush with EVOO and liberally season both sides of the steak with Brisket & Ancho Espresso Rubs. (It will be tough… but try not to eat at this point of the process).

Place steak on the grate and close lid. Grill for 15-20 minutes or until they reach 120 degrees, longer if desired. Remove from heat and place on clean cutting board. Place butter on top and sprinkle a little more seasoning on. At this point remove indirect cooking plate and get grill up to about 550-650 degrees.

Once temperature reached you are going to sear the steaks for about 1½ minutes per side or until you reach your desired doneness. (have fun with this… you can use a cast iron skillet or grill grates).

Allow steak to rest for 10-15 minutes. Slice & Enjoy!

A delicious part for your holiday meal!  We love this recipe for Scallops, Asparagus, and Artichoke Gratin. Read more

Everyone loves a great flank steak. Here is IndyCar driver Charlie Kimball’s Great Aunt Dot’s Flank Steak marinated in a “secret family recipe” with fresh salsa and guacamole.

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