The Collection
Smoked, braised, cured, and freezer-ready — the whole working catalog.
Tender seared beef and crisp broccoli in a glossy garlic-ginger sauce over rice.
A rich, slow beef ragù spooned over creamy parmesan polenta.
Beef and mushrooms in a creamy sour-cream gravy over egg noodles.
Build-your-own bowls of crispy carnitas over lime rice with beans, corn, and fresh toppings.
Shaved beef, peppers, and onions in a creamy cheese sauce over rice.
Rice cooked with seasoned beef and pork and the Cajun trinity — savory and freezer-ready.
A dark-roux gumbo with andouille and shrimp, ladled over freshly cooked rice.
One-pot Cajun rice with andouille sausage and shrimp, simmered in a spiced tomato broth.
Cold day-old rice fried on the griddle with smoky pulled pork, egg, and vegetables.
Creamy slow-simmered red beans with smoked sausage, served over rice.
Garlicky, lemony shrimp in white-wine butter tossed with pasta — dinner in 20 minutes.
Seared beef in a sweet-savory teriyaki glaze over rice.
Sheet-pan eggs, cheese, and smoked meat on toasted bagels — a big batch for the freezer.
Egg, sausage, potato, and cheese burritos wrapped and frozen for grab-and-go mornings.
Baked egg muffins with ham, cheese, and veg — grab-and-go, low-carb, and freezer-friendly.
Biscuit pieces baked right into peppery sausage gravy — biscuits and gravy in casserole form.
Eggs, potatoes, cheese, and smoked sausage baked into a hearty casserole.
Sausage, eggs, and cheese baked under a crispy tater tot layer — breakfast comfort food.
Tender, Smokehouse-rubbed ribs cooked low and slow in the oven or on the smoker, then glazed.
A big batch of tender oven-baked meatballs to freeze and drop into anything.
Fork-tender chuck roast in a tangy-sweet balsamic gravy — a bright twist on Sunday pot roast.
Smokehouse-rubbed pork shoulder slow-cooked until it shreds, then tossed in BBQ sauce.
A deep, slow-simmered meat ragù of beef and pork for piling over pasta.
Smoky chipotle-and-lime shredded beef, slow-cooked until it falls apart — taco and bowl gold.
Chile-braised shredded beef with a rich consommé — for tacos, quesabirria, or a dipping bowl.
Beef braised in red wine with bacon, mushrooms, and pearl onions — deep and elegant.
Layered enchilada casserole with spiced beef, beans, corn, and plenty of melted cheese.
Layers of beef-and-pork ragù, ricotta, and melted mozzarella — a freezer-friendly classic.
Creamy beef and mushroom stroganoff baked with egg noodles into a comforting casserole.
Tender beef in a savory mushroom-onion gravy, made for mashed potatoes or egg noodles.
Fall-off-the-bone short ribs in a rich red-wine gravy — the ultimate reheat dish.
Creamy, cheesy potatoes loaded with smoked sausage and a crunchy buttered topping.
Leftover chili topped with cheese and a cornbread crust, baked into a full meal.
Chunks of beef, potatoes, and carrots slow-cooked in a thyme-scented gravy.
Beef and vegetables in gravy under a fluffy mashed potato crust, browned on top.
Savory beef in rich gravy under a golden cornbread lid — a Southern spin on cottage pie.
Meaty, boneless country-style ribs slow-cooked in BBQ sauce until pull-apart tender.
Garlicky citrus-marinated pork shoulder slow-cooked until tender and shreddable.
A lean, budget-friendly beef roast cooked low for tender, thin-sliceable slices.
Deeply caramelized onions and beef in a savory broth, baked with noodles under melted gruyère.
Quick-roasting pork tenderloin with a garlic-herb crust, sliced into tender medallions.
Beef braised in stout with root vegetables for a dark, deep, malty stew.
Raw dump-bag chipotle-lime beef, pressure-cooked from frozen and shredded for tacos and bowls.
Raw dump-bag beef in a savory sauce, pressure-cooked from frozen with broccoli added fresh.
A raw dump-bag beef stew with potatoes and carrots, pressure-cooked from frozen.
Raw dump-bag beef tips with mushrooms and onion, pressure-cooked from frozen and thickened into gravy.
Raw dump-bag citrus-spiced pork, pressure-cooked from frozen, then crisped under the broiler.
A raw dump-bag pot roast with potatoes and carrots, pressure-cooked straight from frozen.
Raw dump-bag pork shoulder, pressure-cooked from frozen and shredded for sandwiches or bowls.
Raw dump-bag pork in tangy green chile salsa, pressure-cooked from frozen.
Slow-cooked shredded beef in a seasoned pepperoncini jus, piled on hoagies with provolone.
Three-ingredient Hawaiian-style smoky, salty shredded pork — impossibly simple, deeply good.
Chuck roast slow-cooked with ranch, au jus, pepperoncini, and butter until fork-tender.
A one-pan roasted pork loin with tender potatoes and carrots, sliced into complete portions.
Shaved beef, peppers, and onions in a creamy provolone sauce over a hash-brown base.
Herb-and-garlic pork roast rolled and roasted with crackling skin — a showpiece for a crowd.
Citrus-and-spice braised pork shoulder, shredded and crisped for tacos, bowls, and burritos.
Pork shoulder braised in a roasted tomatillo-and-green-chile salsa until tender.
Corned beef, sauerkraut, and swiss under a crunchy buttered rye topping — the deli sandwich, baked.
Slab pork belly roasted to crispy crackling over meltingly tender meat.
A hands-off sheet-pan roast of sausage, sweet peppers, onions, and crispy potatoes.
Shredded beef braised with peppers, onions, and tomatoes in a savory Cuban sauce.
Seasoned beef patties simmered in a rich onion-and-mushroom gravy, made for mashed potatoes.
Saucy, tangy-sweet ground beef simmered low and slow, piled onto toasted buns.
Thick, hearty split pea soup slow-cooked with a smoky ham hock and root vegetables.
Spiced beef and beans under a tender cornbread top — weeknight comfort with a Tex-Mex lean.
Seasoned beef in a creamy sauce under a crown of crispy tater tots and melted cheddar.
Coarse, heavily smoked Cajun pork sausage — the backbone of gumbo, jambalaya, and red beans.
Thin, spicy, tangy smoked snack sticks in collagen casings — the homemade Slim Jim.
Tangy, firm, smoked summer sausage in a large fibrous casing — great for boards and snacking.
Homemade emulsified beef-and-pork franks with a snappy smoked finish.
Garlicky Polish-style smoked sausage with marjoram — great grilled, in soups, or with kraut.
Flaky cod baked under a lemon-garlic herb butter with an optional crunchy panko top.
Garlicky, lemony baked shrimp in white-wine butter, tossed with fresh pasta or rice.
Butterflied shrimp mounded with a buttery cracker-and-crab stuffing and baked golden.
Cajun-crusted salmon seared or baked to a spicy, smoky blackened finish.
A creamy, spiced casserole of crab and corn with a crunchy panko top.
Shrimp, smoked sausage, corn, and potato in spiced garlic butter — baked or smoked in foil packs.
Lump crab cakes with minimal filler, pan-seared or baked to a golden crust.
Salmon fillets stuffed with a creamy crab filling and baked until flaky.
Salmon or trout fillets baked in lemon-garlic butter with quick-cooking vegetables.
Budget-friendly salmon patties with herbs and a crisp panko crust — freeze raw and cook from frozen.
Pan-fried trout in brown butter with toasted almonds and lemon — a quick classic.
Creamy, cheesy hash-brown casserole with a buttery cornflake crust — the ultimate potluck side.
Cheese-and-sausage-stuffed jalapeños wrapped in bacon and smoked until crisp.
Cubes of pork belly smoked, then glazed in butter, brown sugar, and BBQ sauce until candied.
Sweet, smoky baked beans loaded with bacon (or burnt ends) and finished on the smoker.
Moist, slightly sweet cornbread baked on the smoker for a subtle smoky edge.
A rich, cheesy crab dip kissed with smoke — a special-occasion appetizer.
Creamy stovetop cheese sauce and pasta finished on the smoker with a crusty top.
Melty, smoky queso dip loaded with chorizo and peppers, cooked right on the smoker.
A bold, well-rounded rub built around smoked paprika, brown sugar, and coarse pepper.
White pepper, smoked paprika, and the holy trinity of Cajun spicing — medium-hot and versatile.
Bright dried lemon zest up front, coarse black pepper behind it — clean and sharp.
Herb-forward ranch base built on dill, parsley, and chives.