Pellet Smoker Pork Rib Roast with Herb Crust This smoked pork rib roast is an impressive centerpiece with tender, juicy meat, a deeply browned fat cap, and a savory fresh-herb crust. A Frenched bone-in pork roast is dry-brined overnight, coated with Dijon mustard, butter, sage, rosemary, and thyme, then slowly … Continue reading
Slow Cooker Guinness Corned Beef This slow cooker corned beef is built for steady, controlled cooking that produces tender brisket and properly timed vegetables. The beef is seared first for deeper flavor, then cooked low and slow in beef broth and Guinness stout. Potatoes and carrots cook alongside the meat, … Continue reading
Dutch Oven Guinness Corned Beef This Dutch oven corned beef is cooked with low, steady heat that allows the brisket to become tender without drying out, and vegetables added at the proper time so they stay intact and flavorful. Guinness stout and beef broth create a rich braising liquid, while … Continue reading
Sous Vide Boneless Rib Roast This two-day sous vide method delivers a perfectly edge-to-edge cooked prime rib with a crisp, browned exterior — all with zero guesswork. The roast cooks low and slow in a precisely controlled water bath on Day 1, then chills overnight. On Day 2, a high-heat … Continue reading
