Dom Holloway| Grilling Recipes (@smokepointq)

The secret to better ribs? Stop cooking by the clock. Great barbecue is about knowing what to look for, not just watching temperatures and timers. These spareribs went on the PK300 AF at 250°F, gradually working up to 275°F. Here’s what I’m looking for before pulling them: 🔥 Deep, rich red bark 🔥…

This is the turkey breast you keep “taste testing” until half of it’s gone. Peppery crust. Juicy slices. Warm butter in every bite. Seasoned with @smokeandfreedombbq Premium Smokehouse Blend, smoked on the @snsgrills , then wrapped with butter for the finish. Here’s the method: Start with a 5 lb…

The secret to a better Waygu ribeye? It’s balance. This @creekstone_farms Wagyu ribeye went over live fire on the @keveri.usa H1 Mini, building a beautiful crust while keeping that center perfectly medium-rare. But what really made this steak special was everything that went with it. Smoked…

Your weeknight dinner rotation just got an upgrade!                            Butter Chicken with Crispy Masala Potatoes. Rich, creamy, packed with flavor, and surprisingly easy to make. Partnered with @littlepotatoco to bring this one together! RECIPE | SERVES 4 Crispy Masala Potatoes…

These beef back ribs came off a tabletop smoker. I seasoned them simply, loaded the @eastoak_official Pitmate with wood chips, set it to 250°F, and let them ride. No spritzing and no constant opening of the door. That's one of the things I liked most about this cook-the glass window let me keep an…

Live Fire Bavette

Rubbery chicken skin? The move is letting the skin dry out and render first—then bringing the butter in late. For this Cajun spatchcock chicken, I seasoned it heavily with Reo Spice Cajun seasoning, then tucked Banner Butter underneath the skin over the breast. Onto the SNS Grill at 275°F…

You probably don’t need another buffalo wing recipe. You need these Calabrian Chile + Charred Lemon Wings. Dry-brine 3 lb wings with kosher salt, black pepper, garlic powder, and smoked paprika. Cook indirect at 275°F until the skin starts to render and the wings hit 170–175°F. For the sauce…

15 pounds of beef. Four hours over live fire. One chance to get it right. This whole vacio @porterroad was seasoned simply with parrillera salt and placed high above a clean bed of hardwood embers on the Prokan Argentine grill. I cooked it fat and membrane side down around 275-300°F, keeping the…

The grinder salad is what makes this sandwich. Creamy, tangy, crunchy and just spicy enough to cut through all those layers of @dietzandwatson deli meat and cheese. For the grinder salad: • Shredded iceberg lettuce • Thinly sliced red onion • Chopped giardiniera • Sweet Red Pepper Mayo • Red wine…

Crispy wings fried in beef tallow might ruin regular wings for you forever. These hit different. The tallow gives you that deep golden, glassy crunch… and then you drag it through this herby Ranch Verde loaded with cilantro, dill, jalapeño, and fresh lime. It’s classic ranch — but brighter…

Smoked Oxtail + Miso BBQ Lacquer scallions • sesame • ginger • rice vinegar Ingredients • 3 lbs oxtail pieces porterroad • Salt + pepper • Wood chunks (hickory or oak) Miso BBQ Lacquer • 3 tbsp BBQ sauce • 1 tbsp white miso • 1 tbsp honey • 1 tsp grated ginger • 1 tsp rice vinegar • Splash soy…

Help a brother out 😂

Bone-in thighs just hit different — especially when they get that hickory kiss on the SNS Grill. Dale’s brings the savory backbone, gochujang + honey brings the sweet heat, and that lime-sesame finish keeps everything bright. This is one of those cooks that looks impressive but is stupid simple…

Waygu Beef Skewers | Big Umami Flavor

Easy Weeknight Iberico Flank Steak Fajitas Weeknight fajitas don’t need a long marinade or fancy steps—just hot fire and good ingredients. This Campo Grande Iberico flank steak hits the grill fast and stays tender with a simple salt, pepper, chile powder and garlic rub. High heat, quick flip…

Ranch should be simple, balanced, and built on the right ratio. Whisk 8 oz buttermilk + 4 oz mayo + 1 ranch packet + 1 tbsp fresh chopped dill until smooth. Let it rest in the fridge 4–6 hours so it thickens and the flavor settles in. You’re looking for a creamy, pourable ranch that still clings…

Hot chicken… but make it wings. Crispy, spicy, brushed in that signature Nashville hot oil — this one hits different when you scale it for a full batch of 2 dozen. Big crunch, balanced heat, and perfect for the big game day or backyard cooks. 🔥 Nashville Hot Wings (24 wings) • Season 24 wings with…

Steak doesn’t need to be complicated — just good bread, good heat, and flavors that actually show up. This Steak Grinder Sandwich leans classic deli energy but hits different with a juicy ribeye and a punchy grinder salad. Simple ingredients, big payoff. Full Recipe — Steak Grinder Grinder Salad…

Lean Smash Burgers (Macro Friendly) This is how you keep burgers in the rotation without blowing your macros. Lean beef, hard smash, and flavor built back in with smart seasoning. Ingredients (2 Double Burgers) Smash Patties • 14 oz 97/3 ground beef • ¾ tsp kosher salt • ½ tsp black pepper • ½ tsp…

These ribs weren’t wrapped. They weren’t rushed. They were smoked until the meat told us it was ready. Smoked Enchilada Ribs using pork spare ribs from Porter Road, cooked low and steady at 250°F over hickory on the Spider Huntsman. Simple seasoning, real smoke, and a homemade enchilada sauce…

There’s nothing flashy about a great burger. It’s about restraint, balance, and letting the ingredients do the talking. This one walks the line between backyard cookout and fine dining without losing its soul. Caviar Burger. Simple. Intentional. Over the top in the right way. Burger Sauce • Mayo…

Simple food, done right. This is comfort cooking with intention — creamy baked mac & cheese and a properly cooked hanger steak. No shortcuts, just heat, patience, and good ingredients. Creamy Baked Mac & Cheese • Boil 8 cups water with Diamond Crystal kosher salt • Cook 1 lb elbow macaroni 4…

Sometimes the best wings don’t come from a fryer — they come straight off a hot grill with a little patience and a lot of fire. These Gochujang Buffalo Wings are cooked direct over the flame until the skin tightens up and gets that light char, then tossed in a buttery, spicy-sweet sauce that hits…

Healthy eating doesn’t have to be boring. It just has to be cooked right. This is one of those bowls that proves you can eat clean and eat well—live fire, real seasoning, no shortcuts. Protein-forward, balanced, and loaded with flavor. Grilled Skirt Steak & Chicken Quinoa Bowl Ingredients • 1 lb…

When beef is this good, your job is mostly to not mess it up. This is the Taste of Crowd Cow: Wagyu Delight, featuring A5 Japanese Wagyu Striploin sourced from Kagoshima Prefecture and delivered by CrowdCow. Medium grill heat. Clean grates. Salt only. This steak cooks fast—let the marbling do the…

Cajun Honey Crispy Chicken Tenders Good cooking doesn’t need shortcuts — it just needs the right order. These crispy chicken tenders skip the fryer, lean on real heat, and let texture do the heavy lifting. Bear & Burton’s hot sauce brings the tang, cornflakes handle the crunch, and a Cajun honey…

Fire, fat, herbs, and cheese — the good stuff. Argentine chorizo skewered and grilled until the casings snap and the inside stays juicy. Straight off the fire, it gets buried under melting Mexican cheese, then finished with a sharp, garlicky chimichurri that cuts right through the richness. This…

Sweet heat. Savory smoke. Zero fluff. 🔥 These grilled lamb chops are proof that simple done right always wins. Seasoned with Dale’s Seasoning Signature Seasoning, grilled hot and fast, then finished with a sticky, sweet-tart lingonberry glaze that cuts through the richness perfectly. This is the…

Bacon Lollipops Made from Duroc pork belly! These spirals of smoky, sweet goodness are basically BBQ candy on a stick. Perfect for game day or anytime you want to show off on the grill. Recipe: Slice Duroc pork belly into ½-inch strips. Roll each strip into a spiral and secure with a skewer…