Since getting a pellet grill, I’ve been doing a lot more smoking than grilling. Here’s my favorite way to do wings on the smoker. I make the sauce optional, since after making these for years, about 10% of my guests prefer unsauced wings. I often make some unsauced, and 3 different sauce heat levels when cooking for a crowd. Ingredients: 2 pounds wings Dry rub (I use this one) Wing sauce (like this one, optional) Directions:

After years of making baby back ribs, this simple recipe has stood the test of time and methods, and it’s also the easiest. Now that I use a Treager for most of my smoking, it’s even easier keeping a constant temperature. I don’t do any wrapping or flipping or spritzing. I’ve tried, but I’m looking for simple and consistent, and this brings both. Active Prep time: 10 minutes Inactive Prep time: 1 hour Cook time: 5-6 hours (approximately) Ingredients:

I made this to use in tacos, but it will go well as fajitas or with your choice of sides. As often with my marinades and sauces, I didn’t really pre-measure. I based the other ingredient amounts on how much juice I got from the fruit. Ingredients 3 limes, both zest and juice 1 lemon, both zest and juice (or one more lime) 6 cloves of garlic, grated or finely diced 2-4 hot chilies (Habanero or Jalapeño or Serrano) roughly chopped 1 teaspoon cumin powder 1 teaspoon Harissa powder (or 1/2 tsp paprika and 1/2 tsp chili powder) 1 Tablespoon fresh ground black pepper 3/4 cup tequila 1/4 cup soy sauce 1/8 cup neutral oil 1 pound flank steak Directions Mix all ingredients together in a small bowl Add marinade and flank steak in a resealable bag, squeeze out the air Marinate from 6 to 24 hours I prefer to cook the marinated flank steak on a grill over medium high heat, 3 minutes on one side, rotate 90 degrees (for hash-shaped grill marks) for 3 minutes, flip and do the same on the second side.

I make this at least twice a month. I’ve found no better version than this, and wanted to make sure I stashed a copy here… Original came from: https://thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/#recipe I did some editing and minor changes to simplify measuring and cooking, and my flavor/cooking preferences… Ingredients For the beef and marinade: 1 pound flank steak (sliced 1/4-inch thick). Hint, take flank steak, cut 3 equal slices with the grain, then cut each slice against the grain at an angle.

You can add/delete/swap pepper types, add other veggies that ferment/pickle well. Think of it as a starting point to adjust to your local ingredients and taste preferences. Napa cabbage is most often used, but I’ve successfully used a regular head of green cabbage like you’d use for sauerkraut, but cut into larger pieces instead of shredding. For brine, add 1 Tablespoon per quart of water (1/4 Tablespoon per cup). 1 pound of cabbage will be a little more than will fit in a 1/2 gallon Ball jar.