Ingredients:

• 1 beef brisket, about 8-10 pounds
• For Rub:
• 1/2 cup paprika
• 1/4 cup black pepper
• 1/4 cup brown sugar
• 3 tablespoons salt
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne

Instructions:

Preheat smoker and add wood chips of your choice.

Clean and dry the brisket. Combine rub ingredients and apply onto brisket.

Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees.

To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees F. for the last two hours.

Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

Take brisket off of heat and allow to sit for 20 minutes before slicing.

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Ingredients:

• 3-pound beef tenderloin, center cut
• 6 strips of bacon, cooked, drained, and crumbled
• 1/2 pound baby spinach
• 3 tablespoons raisins
• 2 tablespoons garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 tablespoon water
• salt and pepper to taste

Instructions:

Heat olive oil in a sauce pan.

Add garlic and sauté until it starts to brown.

Add spinach and water. Toss spinach in the hot pan for about 2 minutes or until is is wilted and softened.

Transfer spinach to a bowl. Toss with crumbled bacon, raisins and black pepper. Allow to cool.

Take the beef tenderloin roast and with a knife cut a whole all the way through the center.

Try to expand the whole as much as possible. Stuff spinach and bacon mixture into the whole.

Tie the roast with kitchen twine to make a tightly packed roast. Lightly brush outside with olive oil and season with dill, salt, and pepper.

Preheat grill. Sear roast over high, direct heat until browned on the outside (about 15 minutes).

Move to indirect heat and continue cooking for 20 to 30 minutes or until done. Allow to rest for 5 minutes. Remove string and carve.

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Ingredients:

• 1 1/2 pounds beef sirloin, cut into 1 inch cubes
• 1/2 cup brown sugar
• 1/2 cup dry red wine
• 1/3 cup soy sauce
• 4 scallions, diced finely
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 1/4 teaspoon black pepper
• skewers

Instructions:

Place beef into a medium bowl. Combine remaining ingredients and pour over beef.

Make sure beef is well saturated with marinade. Cover bowl and place in refrigerator.

Allow to marinate overnight or at least 12 hours. Preheat grill for medium-high heat.

Remove beef from bowl and discard marinade. Thread onto skewers and place on grill.

Cook for 5 minutes, turn, and grill for an additional 5 minutes. Remove from heat and serve.

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Ingredients:

• 4 filet mignon, about 1 1/2 inches thick
• 1 tablespoon chili powder
• 2 teaspoons cumin, ground
• 2 teaspoons garlic powder
• 1 teaspoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon salt

Instructions:

Place dry ingredients in a small bowl and mix together.

Coat each steak with spice mixture. Make sure each steak has a good amount of seasoning on it.

Put steaks in a small glass dish, cover, and place in the refrigerator for 30 to 60 minutes.

Preheat grill for medium-high heat. Place steaks on a well oiled grill rack and cook for 5 minutes on each side.

When steaks reach desired doneness, remove from heat and serve.

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