You just cut into a super thick Prime rib-eye steak, and you can’t wait for that first perfect bite… noooo, it’s overdone! How? Why? You cooked it like you always do, and you timed it perfectly. The worse part is, you have guests at your dinner table. What the heck happened?

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Lamb exemplifies fine dining. It’s tender, mild, and decadent! Top restaurants serve it with a flourish, but lamb is actually easy to prepare on the grill or smoker at home! You don’t have to wait for a special night out to enjoy this delicious treat.

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The Grill Beast Team receives questions from our VIPs on a regular basis, and a topic that comes up often is using a water pan.

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One of my favorite fall feasts is barbecued ribs. I could probably eat my weight in them, especially when they’re cooked to perfection. Of course, perfection means different things to different people. We’ll show your some basics, then you can create your own definition for perfection!

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Traditional wisdom is always a beautiful thing, but sometimes, shaking it up can be pretty cool, too!

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Cooking on wooden planks infuses a natural smokiness and flavor from the oils in the wood, and presoaked planks release steam which keeps food moist and delicious!

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Reverse searing is the best method for cooking meat or poultry that is over an inch thick. It stays tender and juicy, and the interior is cooked evenly throughout.

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Smoking is a delicious way to prepare many cuts of meat and poultry. Whether you’re using a smoker or a grill, maintaining consistent heat throughout the full process is important to your success.

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Grill Beast is built around my passion for barbecuing and my desire to offer the best grilling products on the market, but we don’t stop there.

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“What tips can you give me for the perfect …?” Fill in the blank with most any food or grilling technique, and I’ve been asked that question. There are lots of little details that can have a big impact on grilling and smoking food. Here are 20 of our favorites...

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People often ask me about dry rubs, and I have to say, I love using them! They impart flavors that can make the same cut of meat or poultry take on a huge variety of characteristics and savoriness, and they do wonderful things for meat in terms of moisture retention.

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A nip in the air or a little snowfall never stops a true grill master from lighting a fire and preparing a delicious meal.

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It's decided. You cannot go another Thanksgiving with a dry, rubbery turkey that tastes like it was cooked in 1964. Well, hooray for small mercies because injectable brines and marinades mean you no longer have to endure the unpalatable suffering.

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You're on the edge, ready for your first smoking with a Smoker of your choice on deck and ready. Before you get started make sure you have these tools and accessories so that your smoking experience will be exciting and successful.

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We have reached a critical moment in our Beast Masters of Smoke.

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Last time in our new series of Beast Masters of Smoke, you were aptly introduced to the basics of smoking meat and what you needed to get started. Now that the primer has been set, it’s time that we pick up where we left off — Choosing the Right Smoker.

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The Grill Beast has received an abundance of requests for information about smoking. These requests have come from grill masters of varied skill levels.Therefore the Grill Beast has decided to compile a comprehensive series of informational smoking guides.

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If you're in the mood to grill something gastronomically adventurous, consider stepping out of your beef and pork comfort zone to try some wild game meats.

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Grilled smoked cheese, mac and smoked cheese, smoked cheese pizza---sorry lactose intolerant readers, we're about to make you a little jealous.

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Leaner and smaller than beef or pork, lamb is a superbly tender, rich, and tasty red meat that's an absolute treat when cooked properly. Rather than being gamey, it has a distinct flavor that leans more toward beef than any other animal protein.

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Friends and family hail your barbecue as the best they've ever tasted. You're consistently asked to smoke a brisket, make your famous ribs, or prepare pulled pork for birthdays, family reunions, and other get-togethers or functions. Finally, you're ready to take your barbecue cooking skills to competition level.

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Cut from the lower chest or breast section of a steer, brisket is a wonderfully flavorful piece of meat. It's delicious whether you roast and carve it into juicy slices or pull it into tender shards for shredded beef sandwiches.

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Are you ready to take your ever-expanding backyard barbecue hobby to the next level? As an amateur competitor, you'll likely find that walking into an arena packed with dozens of professional barbecue competition teams is somewhat daunting.

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Whether you're restless with the ribeye and want to try something new or you're confused by all the cuts of beef available and don't know which to choose, we're here to help.

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What's the difference between wood chunks, chips, and pellets? Which cuts of meat should you buy for smoking? Should you grill with the lid open or closed?

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Although smoking meat is a relatively low-maintenance job, there's a knack to it. The good news is that your first good smoke will more than make up for the time it takes to nail the basics.

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It's the tragic tale of the Thanksgiving turkey: bland, dry, and almost suitable for the family dog. Well, cry no more. Today we're preparing you for the holiday season with 10 quick-fire tips for a tasty turkey that doesn't need to be drenched in gravy before it's even remotely edible.

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There's a common misconception that the press test, intuition, and sight are effective methods of determining when meat is done. If that were true, the U.S. would see far fewer than the estimated 48 million cases of food poising...

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Whether you're a grilling veteran with a badass reputation or an enthusiastic amateur with a lot to learn, the chances are you've come across some conflicting statements about grilling steaks on this myth-perpetuating network we like to call the Internet.

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You know what they say about good intentions. Well, even something as simple as marinating meat can sometimes go awry. If your efforts to boost the juiciness, tenderness and flavor of your grilled, smoked, or roasted protein didn't quite go as planned, it might be for one of the following reasons.

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