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6 Steak Rubs and Marinades that Will Change your Life

reverse seared ribeye
seared steak

There is nothing wrong with Salt & Pepper for your steak seasoning when done correctly.  However, these 6 Rubs and Marinades will change the way you season your steaks for the grill.  After mixing up a few rubs and marinades, your family will think of you as a super hero….. changing the ordinary weeknight steak into a night out at home!  

I recommend starting with the marinades first… as they are heavy hitters that will open your eyes to the possibilities. 

Asian Steak Marinade

One of my all time favorite marinades that has sweetness, saltiness, and a little funk and heat on the backend.  If you do not like the heat, leave out the chili paste and you will be fine.  Great for skirt steak, flank steak, hanger steak, and flat iron steak

Marinade for 30 minutes to 2 hours ahead of time.  Recipe for 1-2 lbs of Steak. 

  • 3 Tablespoons Hoisin Sauce
  • 3 Tablespoons Oyster Sauce
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Black Vinegar
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Honey
  • 1 Tablespoon Gochujang
    (or 2 teaspoon chili paste)
  • 2 Cloves Crushed Garlic
  • 1 teaspoon crushed ginger
  • Pinch of Black Pepper
  • Pinch of Salt

Carne Asada Marinade

I have had a quite a few bad carne asada tacos here in Iowa… I created this marinade to solve my own problem, and I am pretty proud of this one.  It is the “freshest” marinade on this list with plenty of citrus and cilantro that brings a bright punch of flavor.  Try this for a great steak by itself, or take taco night to the next level at home.  I usually pair this with Skirt Steak or Flank Steak.  

Marinade for 2-6 hours ahead of time.  Recipe for 1-2 lbs of steak. 

  • Juice of 1 Orange
  • Juice of 1 Lime
  • 1/4 Cup Soy Sauce
  • 3 Tablespoons Honey
  • 1/4 Cup Rice Vinegar
  • 1/2 Cup Chopped Onion
  • 3 Cloves Crushed Garlic
  • 1/2 Cup Mexican Beer
  • Handful of Chopped Cilantro
  • 1 Jalapeño Diced
  • 1/2 Kiwi Smashed
  • Pinch of Salt & Pepper

Amazing All Purpose Steak Marinade

This is a steak marinade for all occasions.  Well balanced with a touch of sweetness and a little salty tang that goes well with any steak.  Great for thin cut steak sandwiches or steak & potato night.  Can’t lose with this marinade recipe. 

Marinade for 30 minutes to 2 hours prior to grilling.  Recipe for 1-2 lbs of steak. If you are going overnight, add 8 Tablespoons of additional water.  Try this with flank steak or flat iron steak.  

  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Black Vinegar
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Worsteshire Sauce
  • 2 Tablespoons Brown Sugar or Honey
  • 2 Tablespoons Water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon black pepper

Red Chile Steak Rub

I would add a little heat to all my dinners, if it was my choice alone.  This Red Chile Steak Rub adds a little kick to a classic steak rub, and gives your steaks at home one more added dimension.   Season evenly and liberally.  After seasoning, I like to drizzle some olive oil and rice vinegar for nice marinade.  

Season 30 – 90 minutes ahead of time and rest in the fridge. Try this with Ribeye, New York Strip, or Hanger Steak.  

  • 2 Tablespoons Sea Salt
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Ancho Chile
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne

Sweet and Salty Steak Rub

For years I was in search of a steak rub that was more balanced, that tasted less salty.  This rub allows you to coat the steak pretty heavily if it is a thicker steak, which really creates an amazing flavor crust over a hot grill. I like this on thicker steaks, such as Ribeye, Hanger Steak, and New York Strip.  

Season 30 – 90 minutes ahead of time and rest in the fridge.  

  • 2.5 Tablespoons Coconut Sugar
  • 3 Tablespoons Sea Salt
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Lawry’s Seasoned Pepper
  • 1/2 Tablespoon Smoked Paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1.5 teaspoon lemon pepper

Classic Steak House Rub

A little touch of salt, pepper, herbs, and spice.  This is a great all purpose rub for Steaks and Burgers.  Feel free to experiment with the herbs you use in this rub for a change of pace.  Great for all steaks and burgers.  Season the thicker cuts more heavily.  

Season 30-90 minutes ahead of time and rest in the fridge. 

  • 2 teaspoon Coconut Sugar
  • 1.5 teaspoon Lawry’s Seasoned Salt
  • 3 teaspoon Sea Salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ancho chile
  • 3 teaspoon black pepper
  • 1 teaspoon lemon pepper
  • 2 teaspoon oregano,
    thyme, or other herbs

More Details on Steak Marinades and Rubs

I go through all the nuances and details of these steak rubs and marinades in the video below.  Want to know why I choose certain ingredients or where to find some of them?  All in my YouTube video below… 

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The Best Cheap Steaks for Your Grill…Stop Wasting your Money!

cheap steaks for the grill

Are you sick of the same old steak cuts on a weekly basis? I have a handful of amazing steaks that you can pair with great rubs and marinades that will change they way you grill steak… and how much you spend doing it!  All of these steaks are towards the bottom of the price range, typically found below $10 per pound, and sometimes much less on sale. 

From the Left: Skirt Steak, Flat Iron Steak, Flank Steak, Hanger Steak, Chuck Eye Steak, Shoulder Tender Steak

However, its not the price that drives me to purchase these steaks… its the flavor and versatility of these cuts that make them so amazing! No matter what the occasion, one of these steaks will be the perfect choice for the grill! Below are my favorite cheap steak cuts and why they should be on your list for the butcher.

6 Amazing Cheap Steak Cuts

Grilling Tips for Amazing Steaks

These grilling tips apply to any steaks, but certainly to these cuts as they can be a little tough or chewy if not treated correctly.  

  1. Season liberally with salt and pepper, or other seasoning blends about 30 minutes before grilling.  
  2. The thicker the steak, the more seasoning you want to ensure a flavorful steak. 
  3. Do not undercook these steaks… as they will be chewy.  I recommend pulling your steaks off the grill with an internal temperature of 130°F.
  4. Rest your steaks for at least 5 minutes.  Then make sure to slice your meat against the grain.  A lot of the steaks on this list have a strong grain, which works out great… as long as you cut perpendicular to that grain.  Cut with the grain… and your meat will be tough! 

Hanger Steak

If you are going to choose one steak to try on this list…it might be hanger steak.  If you have a good source, then this is one of my favorite cuts for steak night.  It has the tenderness of a filet when cooked properly, but with slightly more fat content which makes it so juicy and flavorful.  A nice combination of tenderness and buttery goodness!  Make sure to cut against the grain, or you will not find it very tender!  

Flat Iron Steak

Flat Iron Steak may be the most versatile steak on this list of cheap steaks.  It is similar to flank steak, but I find it more tender and has a little higher fat content for added richness.  This steak is great by itself, or sliced thin for fajitas or tacos.  I love it with a good asian marinade as well. Slice against the grain to ensure tenderness. 

Flank Steak

Flank Steak is a classic at our house.  When you get a good cut of flank steak, it really brings a rich beefy flavor to the table.  This is a great cut to sear hard for a few minutes on each side, or low and slow finished over high heat with a reverse sear.  

Flank Steak is thick and beefy enough to stand up for steak and potato night, but also takes the flavor of marinades very quickly.  Try my 30 minute flank steak marinade for an amazing weeknight meal. 

flank steak

Skirt Steak

When you want a steak that is rich in flavor and super quick to prepare… pick up a Skirt Steak. They are super think compared to most cuts of beef and take on flavors quickly before hitting the grill.  I love making Carne Asada for home made street tacos.  This Carne Asada marinade has hints of sweet and saltiness, along with the freshness of cilantro, lime, and orange.  One of my ALL TIME favorite marinades….. you will love it! 

skirt steak

Shoulder Tender Steak

You can think of Shoulder Tender Steaks as a poor man’s tenderloin, as it is lean and pretty darn tender for a cheap cut of meat.  They kind of look like mini filets as well… except you can eat a whole one by yourself.  I like to pair this steak with a Classic Garlic Salt and Pepper steak rub, a little olive oil, and rice vinegar… for an easy marinade.  Grill to medium rare and you are off to the races! 

Chuck Eye Steak

Chuck Eye Steak is a great cheap steak, that is quite similar to a ribeye.  Similar to a ribeye, the chuck eye has marbled fat running through the beef, for a super rich flavor profile.  

I like to buy Chuck Eyes on the thicker side, so you can sear them long and hard on each side to create that salty flavor crust on the outside, without over cooking the steak.  Checkout my sweet and salty steak rub for Chuck Eyes an other thicker cuts of steak…. love the balanced flavor of this rub! 

ribeye alternative

Cheap Steaks with Huge Flavor

Looking for more info on these amazing steaks?… in the video below I cover all the details of these beautiful cuts of beef.  Check it out for more knowledge and feel free to ask any questions below in the comments… or on my YouTube Channel.  

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How to Grill Juicy Salmon with Crispy Skin

grilled salmon recipe
grilled salmon recipe

This grilled salmon recipe saved my marriage!  Ok, we would probably still be together, but this recipe is my wife’s favorite, out of anything I have ever made… and I think this salmon is a flat out winner as well.  It is super easy and can be prepared in 30 minutes from start to finish, which is a bonus.  

When you are done you will have a large tender juicy piece of salmon that has crispy skin on one side and a sweet and salty flavor crust on the other.  Follow this guide below, and you will have somethings special to share with your family and friends. 

Basic Steps for Perfectly Grill Salmon

  1. Pick out a thick 1-1.5 lb piece of salmon for each couple you are serving.  I buy about 8 oz of salmon per person. 
  2. Rinse and dry your fish, as you want a nice clean piece of fish to absorb our BBQ Spice Rub
  3. Season the skin side lightly with BBQ Rub and the flesh side liberally.  You do not want the rub “cakey” but you want a fairly thick coating
  4. Slather the salmon with Olive Oil, Avocado Oil, or another vegetable oil.  Marinate for 20-60 minutes. 
  5. Heat your grill to medium high.  Clean thoroughly.  Then place your Salmon flesh side down for 3 minutes.  
  6. Flip after those 3 minutes with a big spatula.  Turn the grill down to medium low and cook for another 3-10 minutes until the internal temperature in the middle is 125°F.  

Salmon Rub Recipe

One of the absolute keys for an amazing grilled salmon is a BBQ rub that is full of flavor, but is not overpowering.  Luckily, I have a perfect rub that will give you a balanced sweet and salty bite, with a little heat on the end.  Make a big batch of this and you can use it on Salmon, Chicken, and Pork of all types. 

  • 2 Tablespoons Celery Salt
  • 6 Tablespoons Kosher Salt
  • 12 Tablespoons Brown Sugar, Turbinado Sugar, or Coconut Sugar
  • 6 Tablespoons Ancho Chile
  • 1 Tablespoons Black Pepper
  • 2 Tablespoons Paprika
  • 1/2 Tablespoons Onion Powder
  • 1/2 Tablespoons Garlic Powder
  • 1/2 tsp Ground Cumin
  • 1 tsp Cayenne Pepper

How do you Know When Salmon is Done?

So, the easiest way to know when salmon is done is to use a quality temperature probe to measure internal temperature.  I like to take my salmon off the grill when it reaches 125-130°F in the middle.  If you like salmon more rare, you can take it off at 110°F. 

Another key to look for if you do not have a temperature probe, is how the salmon will start to open up on the flesh side, and you will see the texture of the fish appear.  You can see the fissures in the salmon below… that is one way to tell when it is getting closer to done. 

Tips to Flipping Salmon on the Grill

There are several keys to flipping salmon with out losing a bunch of fish in the process. 

  1. First, you cannot be scared.  You have to slip the spatula under the fish quickly and aggressively.  Go slow and you are finished for sure. 
  2. Second, when you grill the flesh side down, make sure the thick part of the fish is facing toward you. It gives the spatula a better chance of getting under the fish clean. 
  3. Finally, get a proper big ass stainless steel spatula.  Something like this one, which should get the job done. 
  4. Also, make sure that the cut of salmon is not much wider than your spatula.  Cut your fish to size if needed.  

Check out the video below to see my techniques in action for more confidence grilling better salmon: 

You will LOVE this recipe… its been a fan favorite on YouTube… so give it a try with confidence.  Leave me a comment if you try it… and hit me up with questions if you have any. Cheers – Keegan

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Green Chile Pork Carnitas

hatch green chile pork carnitas

This recipe for Green Chile Pork Carnitas is one of my all time comfort foods, as it brings some heat from the regional New Mexican hatch green chiles and a ton of rich flavor from a variety of pork cuts.  Throw this in a low and slow kettle or slow cooker for an afternoon and you will have the start for an amazing meal for your family and friends. 

hatch green chile pork carnitas

Pork Carnitas Grocery List

Although the flavors for these carnitas are rich and complex, the ingredient list and following recipe is super simple.  Only a few things needed from the store to tackle this recipe.  

  • 10-12 lbs of Pork:  I prefer to use a variety of lean pork and fatty pork.  Typically 5-6 lbs of Pork Loin and then 5-6 lbs of Boneless Country Style Ribs or Boneless Pork Shoulder. 
  • 40 oz Jar of Roasted Hatch Green Chile:  I like to buy the Medium Heat 505 Brand Jars from Amazon or Costco.  They are straight out of New Mexico and have exactly the right combination of heat and tangy flavor. Do not skimp on quality green chiles… this is the key to the recipe! 
  • 28 oz can of Diced Tomatos or Fire Roasted Diced Tomatoes 
  • 5 Cloves of Garlic Roughly chopped
  • 1/4 Cup Rice Vinegar 
  • Pantry Seasonings:  Salt, Black Pepper, Ancho Chile, Granulated Garlic

Pork Rub Seasoning

The green chiles goes a long way for seasoning the pork, but we need to add some more salt to make sure the carnitas have a nice punch of flavor after braising in the oven for 5 hours.  This is a basic rub I like to use to give the carnitas a well rounded bite….

  • 6 Tablespoons Sea Salt
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Ancho chile
  • 2 teaspoons Granulated Garlic

Pork Prep for Carnitas

The most timely task in this whole process is prepping the pork, seasoning the pork, and then searing the pork in the dutch oven.  You can skip searing the pork if you want to save time, and it will come out fine.  However, I do think searing the pork builds a little more flavor. 

  1. Cube up the pork in 3″ cubes or strips depending on the cut of pork you are working with
  2. Season on all sides with the rub, coating all sides of the pork cubes evenly.  Don’t be shy with it! 
  3. Heat up your dutch oven, or other large 8 quart pan to medium heat until nice and hot. 
  4. Put a few table spoons of Vegetable Oil in bottom of the pan and sear the pork in batches, adding oil as needed.  Sear small batches at a time, so you are developing a nice golden brown flavor crust on all the pieces.  If you over crowd the pan, you steam the meat, and not get that nice crust. Turn the Pork once every 3-4 minutes to sear most sides of the meat.  
  5. Set pork aside after searing, then add it all back to the dutch oven after all the pork is seared. 

Slow Cooking the Green Chile Pork

Now that you have the pork seasoned and seared, the rest is easy!  The smells out of the oven the rest of the way will be intoxicating. 

  1. Pour the diced tomatoes, chopped garlic, roasted green chiles, and rice vinegar over the pork and nudge them into the crooks and holes of the pork.  
  2. Cover the dutch oven or pot and place in the oven at 300°F for a total of 5-6 hours. 
  3. At the 3-4 hour mark, get a sample of the braising liquid and some of the pork in a little bowl, shred and taste test.  At this time, add more salt to your taste before cooking the pork for a few more hours.  
  4. When you pull the pork from the oven, it will be swimming in liquid at first, similar to the picture below.  Before you shred all the pork, try to skim any excess fat from the top with a spoon. 
  5. Shred the pork and the meat will absorb all the juices and be amazingly tender and juicy! 
slow cooked pork carnitas

I hope you enjoy this one!  New Mexican flavors will always hold a special place in my heart from my time spent there.  Some of my favorite meals to make with the green chile pork are: 

  • Simple soft tacos with sour cream
  • Burrito bowls with rice and beans, and tomatoes.
  • Breakfast burritos with eggs, hash browns, cheese, and sour cream

Leave me a comment if you give this one a try!  – Keegan

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Compact DIY Grill Cart Plans with Tons of Storage

grill cart with granite counter and grab bar

Grilling in the backyard is always a good time, but it often takes a good amount of work if you do not have everything you need outside by grill.  This DIY Grill Cart will get keep everything organized for you right by your grill.  No more lugging charcoal, fire starters, pellets, temperature probes, and all the rest back and forth to the garage.   

grill cart for the backyard

I have built a lot of grill tables in the past for Green Eggs, Kamado Joes, and Pellet Grills, but this is the first stand alone BBQ Grill Cart I have built, and I am excited to offer Plans for this Grill Cart to anyone interested in making their backyard patio a little nicer.  

DIY Grill Cart Design

This grill cart is designed to be mobile, have tons of storage for its size, and offer a lot of flexibility for types of use.  The interior cabinets are both 24″ deep and 30″ tall, which provide enough space for your largest grill grates, pizza stones, tall storage bins, and trash cans. 

The narrow cabinet was designed primarily for grill grates, ceramic stones, drip trays and any other large “filthy” items that you may want to keep separated from other accessories.  At 12″ wide and 24″ deep, it will fit about any XL Green Egg or Weber Kettle grill grate accessory, which was my main concern. 

The wide cabinet is over 21″ wide and 30″ tall, which will accommodate a variety of larger storage items, such as Charcoal, Wood Chunks, Pellets, or anything else you need to keep out of the weather.  Although mostly water tight, I would definitely put charcoal in water tight storage bins to ensure good performance.  If you do want a water tight grill cart, I would recommend installing a granite top instead of using cedar wood. 

diy grill cart plans

My complete plan set includes Detailed Material Purchase Lists, Lumber Cut Lists, 2D Plans, and 3D Plans.  They are super detailed and you can purchase them below:

DIY Grill Cart Video

This video below contains a ton of instruction on how to build your own grill cart.  Simple and easy to follow.  If you want a classy looking grill cart, this is for you! 

BBQ Grill Cart Construction

I believe if you are going to spend the time to build BBQ Grill Cart, it should last a very long time.  If you follow my construction instructions and use quality cedar wood stained with a premium sealer, you will find that this grill cart will last for many years.  

Materials Used to Build the Grill Cart

I have specified the simplest materials to for this grill cart, as I like to keep builds easy and fast…. as I like to spend more time using the final product, rather than building. I recommend the following materials for building this DIY Grill Cart: 

  • Framing – 2×4 Pine 
  • Interior Shelving – 1×6 Pine
  • Exterior Siding – 1×6 or 1×8 Cedar
  • Doors & Trim Work – 1×2, 1×4, 1×6 and 1×8 Cedar 

Feel free to use Cedar for all the framing as well, but it will cost more.  I do recommend using cedar for all the exterior, as it does not twist and shrink as much as standard pine.   

My complete plan set includes Detailed Material Purchase Lists, Lumber Cut Lists, 2D Plans, and 3D Plans.  They are super detailed and you can purchase them below: 

Grill Cart Fasteners and Hardware

Use exterior rated screws for all the connections during the build.  You can find all of my favorite Casters, Hinges, and hardware lists on my amazon store front.  In general, try to use stainless steel for the trim screws, as they will not rust out over time.  For the casters, I recommend using 4″ casters as they roll so much easier than the 2″ or 3″ casters. 

Upgrades for Your Grill Cart

grill cart with granite counter and grab bar

Granite Counter Tops

After building this grill cart, I decided to upgrade the counter to granite and install a grab bar on one side of the grill cart to help move it around when needed.  The granite counter is a really nice upgrade as it makes it easier to clean and also makes this grill cart pretty darn water proof.  I would still place electronics and charcoal in water proof storage inside the cart as a precaution, but it should stay very dry.  

Finished Grab Bar

I purchased a 18″ grab bar off of, which has a lot of material options for this type of setup.  I prefer this look over rustic not finished steel parts I have seen on other grill tables, as it should keep from rusting for quite a while.  

grill cart cabinet storage

To finish off the interior, I added a shelf to the larger cabinet and then installed a paper towel holder as I always need some paper towels at some point when I am grilling or smoking meat.  I might add some more shelving and detailed storage areas as I use and decide what I want, but this will be  a great starting point for this all purpose grill table.  

Grab a copy of these plans with both 2D & 3D plans, detailed material lists, and lumber cut lists to make it easy for you! 

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Traeger Grill Table Plans

pellet smoker grill table plans
traeger grill table plans

If you are a Traeger pellet grill owner, you may have noticed there are not many Traeger Grill Table Plans out there, if any at all.  I am thrilled to finally offer Traeger owners a solution to building a quality Traeger Grill Table at home for a reasonable price.  You will no longer have to drag pellets, meat probes, and other accessories back and forth from that garage.  You can keep all your smoking gear right inside your new Traeger Grill Table.  

Currently, I have Grill Table Plans that fit the Traeger Pro 575 and Traeger Ironwood 650 as one plan set for both.  If you own the larger Traeger Pro 780 and Traeger Ironwood 885, these grill table plans are also sold as one set as both grills are a similar size.

What are Included in the Plans?

The plans for each grill table include all the details you need to get the job done right the first time, with minimal trips back and forth to the hardware store.  Plans include… 

If you want more information on what tools you need, what fasteners are best, and my favorite hardware… check out my Tools & Hardware Guide.  

Download my Full Grill Table Tools & Resources Guide

You may purchase grill table plans for several sizes of Traeger Grills below….. 

I have designed all of these plans to be super easy to build.  If you have a chop saw and a table saw, it will be very easy to cruise through these plans in a weekend.  If your tool set is less advanced, it will take you a little longer.  

The plans are designed to break-up the project into modular units, so the final project is easy to assemble, even if you are a one man band in the garage. 

You will work from the ground up to build the base frame, cabinet frames, and then finish everything off with beautiful trim work to create your own work of art. 

base frame of traeger grill table
traeger grill table completed with cedar trim

You can be confident these plans are well designed and built to last a long time, as I am a registered Landscape Architect here in Iowa.  I spend a lot of my time at work designing more complex outdoor kitchens, so you can feel confident these are complete plans that will help you save time and money during the process. 

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Double Big Green Egg Outdoor Kitchen for Large & XL Eggs

diy green egg outdoor kitchen plans
double green egg table front view

I am so excited to share these DIY Double Big Green Egg Table Plans for the first time with all of my fellow Big Green Egg & Kamado Joe maniacs! These grill table plans have been a requested item for several years now, and I am thrilled to have detailed plans to help anyone with two Green Eggs or Kamado Joes get their backyard ready for the next big party! 

What do the Grill Table Plans Include?

If you want my detailed lists of Tools Needed, Preferred Fasteners, and my Favorite Hardware, you can download my Tools & Resources Guide below. 

Download my Full Grill Table Tools & Resources Guide

diy outdoor kitchen for green egg or kamado joe
double green egg table front view
diy outdoor kitchen for green egg or kamado joe
diy outdoor kitchen for green egg or kamado joe

Outdoor Kitchen Build Video Instruction

I recently created this video below that shows you the entire build, and generally how easy it is build a beautiful outdoor kitchen setup in your own backyard.  If you have some free weekends available, I think you can build it in 2-3 weekends, depending on your skill level. 

Two Large Green Eggs or Kamado Joes

Currently, I have two plan sets available depending on what size of Green Egg or Kamado Joe you want to build a table for.  The first setup is for two large green eggs or two large kamado joes.  You could also pair a large green egg with a large kamado joe if you wish.  Whatever two “large” or “classic” sizes you wish to choose are fine for this set of plans.  You can purchase these plans below. 

One Large & One XL Green Egg or Kamado Joe

The second set of double big green egg table plans I have available bit the combination of one Large Sized Kamado and one XL Sized Kamado smoker.  So, you can choose any large Big Green Egg or Classic Sized Kamado Joe and pair it with an XL sized Big Green Egg or Big Joe Kamado Joe. This is the table I will be building soon for my own backyard, as I have always wanted an XL Green Egg. You can purchase this plan set below.  

Grill Table Plan Highlights

I have designed both Double Deluxe Big Green Egg or Kamado Joe tables to be easy to build and even more fun to use.  Some of the highlights of these grill table plans are: 

What Materials to Use?

The lumber and hardware used to build this table are easily found locally or through Amazon.  I have put all the hardware on this inspiration board on amazon, for easy purchases of hinges, fasteners, and slide out drawers for trash bins. 

If you are looking for a DIY Green Egg Kitchen that will wow your friends in the backyard, this is the one for you.  I also have a bunch of other plans for Green Eggs and Kamado Joes here on my main page.  If you are looking for something easier to build, there are some options for you. 

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Smoked Pork Butt on the Rec Tec 700 Pellet Smoker

smoked pork butt on rec tec 700

Smoking a Pork Butt on the Rec Tec 700 Pellet Smoker is super easy, but more importantly it makes the most tender and delicious pulled pork sandwiches you can serve to your friends and family.  This smoked pork butt is a hit for any occasion when you need to feed a small or large crowd.  This recipe also works for any other pellet or charcoal smoker. 

Prepping your Pork Butt for the Smoker

When you are picking out your pork butt, which can also be called a Boston Butt or a Pork Shoulder, you want to pick out a bone-in cut that weighs around 8-11 pounds.  A bone-in pork butt is less disturbed than a boneless pork butt and I find the bone-in butts create a far more juicy and tender pulled pork. 

For this recipe, we are keeping things real simple.  All you need to do before putting your Pork Butt on the smoker is trim any excess fat off your pork butt, then season it with a good rub or two.  For this recipe I am using two rubs.  One to provide some nice saltiness and a second rub to provide more savory and sweet notes with chili powder, paprika, cumin, and some other spices to provide a punch of flavor.  Rub recipes are below.  For more information on prepping the bork butt, you can find detailed instructions in my previous post: Smoked Pork Butt for the Green Egg

If you would prefer to learn this recipe in video form, the same recipe can be found below on my YouTube Channel:

Salty Rub to Brine the Pork Butt

Apply even Coating 3-12 Hours Prior to Smoking – use 1-2 Tablespoons Total

  • 3 Tablespoon Coarse Sea Salt
  • 1 Tablespoon Black Pepper
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon cayenne

Savory Sweet Pork Rub

Apply as you you fire up the smoker.  Use as much that will stick to the pork butt.  You do not want it caked on there, but use a liberal amount. 

  • 12 Tablespoons Brown Sugar
  • 2 Tablespoons Sea Salt
  • 4 Tablespoons Seasoned Salt
  • 2 Tablespoons Celery Salt
  • 2 Tablespoons Lemon Pepper Mix
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 4 Tablespoons Paprika
  • 2 Tablespoons Ancho Chile
  • 2 Tablespoons Black Pepper
  • 2 tsp Ground Cumin
  • 2 tsp Oregano
  • 2 tsp Thyme
  • 2 tsp Rosemary
  • 2 tsp Cayenne Pepper
  • 2 tsp Mustard Powder

Want more Amazing BBQ Rubs that will take your Backyard BBQ to the Next Level?  Download my favorite Everyday BBQ Rub Recipes below…. 

Download my Free Everyday BBQ Rub Recipe E-book

Smoking the Pork Butt

Setup your smoker for indirect heat at 215°F.  You can set it up higher or lower, depending on your smoker and how fast you want to smoke the pork butt.  If I am smoking a pork butt overnight and I want it to finish in the afternoon, I will set the temperature to 200°F.  If I am starting the cook in the morning and want to finish it around dinner time I will set the temperature to 275°F.   

My favorite smoking woods for pork are oak, apple, cherry, and hickory.  Pork takes almost any wood flavor on nicely, so feel free to experiment with wood flavors and combinations.  My favorite is cherry and oak together.  

For the best bark and flavor, I do not recommend wrapping the pork butt during any of the smoking.  Just put it on and forget about it for at least 12 hours before checking on it.

smoked pork butt on rec tec 700
smoked pork butt on rec tec 700

How do I Know When It's Done?

Below are Approximate Cooking times for 8-9 lb Bone-In Pork Shoulders from my own personal experience.  It can vary a lot though.  The best thing to do is put it on early, as you can always wrap it in foil at the end and put it in a cooler to hold its temperature until serving.   You can also put it in a pan, wrap it in foil and put it in the oven at the lowest possible temperature (usually around 175°F)

200°F  – 18 + Hours

225°F – 16 Hours

250°F – 12 to 14 Hours

275°F – 8-10 Hours

The pork butt will be done when it reaches close to 200°F and passes the finger test. If you can easily poke your index finger into the pork butt a good 1/2″ or so with no resistance, it is probably done.  This will happen anywhere from 190-205° F internal temperature. 


smoked pork butt on rec tec 700

When it is done, you can let it rest in a cooler or oven for several hours, or serve it immediately.  Pull it into thick ribbons of meat and serve with fresh rolls or bread. A BBQ meat of this quality deserves a bakery fresh bread to serve it with. Enjoy! 

If you like this recipe, you may like this awesome No Wrap Rib Recipe for the Rec Tec 700! Click Here for That. 

You can subscribe to the Seared & Smoked YouTube Channel right Here

Let me know if you have any questions, I am happy to help. 

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Free Green Egg Table Plans

Free Grill Table Plans for Big Green Egg
Free Grill Table Plans for Big Green Egg

If you are looking for an Easy Big Green Egg Table to build, then you will find these Free Big Green Egg Table Plans very useful.  They are detailed and very professional, showing you every step along the way. These plans are designed for beginners, with very little previous experience needed. Anyone should be able to build this green egg table in a few hours! 

If you are looking for Green Egg or Kamado Joe tables that have more storage and premium features, check out some of my other previous grill table builds.  I am sure you will find a grill table that fits your needs for Large or XL kamado sizes.  You can find my complete grill table product offering HERE. 

Get Your Free Detailed Plans Here

Green Egg Grill Table Framing

The first step to any strong and sturdy grill table is a good framing plan.  This setup is strong and easy to assemble.  To make it easy for you and light on your wallet, we are using all 2×4 and 1×8 material to build this compact grill table.  The main frame is composed of the countertop frame, the smoker shelf frame, and the table legs.  Build each component separately, and then bring them all together for a great start to your own grill table. 

Countertop frame and smoker shelf frame for the Large Green Egg Table

What Type of Wood Should I Use?

You can choose what type of wood to choose for your Egg Table.  If you want it to last for many years, build it out of Cedar, or plan on covering the table when not in use with a waterproof cover.  This table cover on amazon is a nice cover for the money.  Pine or white wood is a cheap option that can last for quite a few years when covered from the rain and other nasty weather. 

Leg Assembly for the Egg Table. Screw two 2x4's together to create a strong base.
Attach the legs to the smoker shelf and then install the countertop, creating your big green egg table main frame

Construction Materials Needed

When building the main frame, you will want to use 3-1/8″ Screws for all the framing connections, except the few screws you will use to create the table legs.  For those, you will want to use 2-3/4″ Screws, so they do not poke through the adjacent 2×4.  

You can find my hardware material list on my Amazon Storefront for ordering casters and screws.  If you want detailed plans with Lumber Lists and Cut Lists, just fill out the form below and I will email you full set of the detailed plans. 

Get Your Free Detailed Plans Here

Use 1x8 Pine or Cedar (or wood of choice) to create the smoker shelf and the countertop. Then cut a hole for your smoker.

Tools Needed

The tools needed for this grill table are very minimal.  Below is a list of power tools you need and a few more that same you time. 

Minimum Power Tools

Additional Time Saving Tools

This table does not require many “custom” cuts to complete.  You will just have to make a bunch of cross cuts to cut the lumber down to size.  The only piece of lumber you will have to “rip” down to size is one of the 1×8’s for the smoker shelf, which can be made easily with a cheap jig saw.

What ever your skill level, my detailed plans with material lists, lumber cut lists, and full dimensions with step by step instructions will guide you through the process of building this table.  Jump right in and start building your own outdoor kingdom! 

Get Your Free Detailed Plans Here

Instructional Green Egg Table Videos

If you are looking for Green Egg or Kamado Joe tables that have more storage and premium features, check out some of my other previous grill table builds.  I am sure one of the grill tables below will fit your needs for Large or XL kamado sizes.  You can find my complete grill table product offering HERE. 

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No Wrap Smoked Pork Ribs on the Rec Tec 700 Pellet Smoker

glazed smoked ribs on a pellet smoker
glazed smoked ribs on a pellet smoker

What's the Best Way to Smoke Ribs?

There are so many ways to smoke Pork Ribs, but my favorite way is the good old fashioned dry rubbed and slow smoked method, with a little spritzing.  These No Wrap Rec Tec Ribs are going to steal the show at your next backyard BBQ.  This recipe is a great way to get tender fall off the bone ribs that are not overdone and steamed from being wrapped in foil. The flavor of the rub, the smoke, and the meaty ribs are more intense and flavorful, in my opinion when they are smoked throughout the process.

You can use any smoker you have for this no wrap rib recipe, but the smokers I have used for this recipe are The Big Green Egg & The Rec Tec 700 Pellet Grill.  The method is the same for both, but the time it takes to smoke the ribs always varies, depending on the smoker and the ribs you pick out at the butcher.

What are the Best Pork Ribs to use on a smoker?

My favorite ribs for smoking are the St. Louis cut Spare Ribs.  They are nice and meaty with a good amount of fat that will melt down within the ribs as they smoking, making for the perfect bite after 5-6 hours of low and slow smoking. I prefer them to baby back ribs, as they are more uniform and cook more evenly over the entire length of the rib. 

For this particular cook, I am using the Rec Tec 700 Pellet Smoker, which is a premium pellet smoker that has a nice consistent temperature controller.  I even liked the smoker enough to build a Custom Grill Table for it.  Definitely use whatever smoker you currently have to experiment and achieve similar results.

How to Setup your Smoker for No-Wrap Pork Ribs

  1. Set the temperature at 250°F and setup the smoker for indirect cooking
  2. Place a water pan below your meat if you smoker allows, or place a pan of water to the side of your smoker, away from the chimney.  This will help keep moisture in the cooking chamber.
  3. Choose a fruit wood or hardwood combination of your choice. I like the following woods for ribs:  Cherry, Apple, Pecan, Oak, and Hickory.  I often use Oak & Cherry together.  The Cherry will give you a nice smoke ring.

How to Trim and Season your St. Louis Ribs

  1. Remove the silver skin on the back of the ribs.  Rinse and dry the ribs first to make them easier to handle.  Then slide a butter knife between a rib bone and the membrane to separate the silver skin from the meat.  Pull away with a paper towel to grip it, and repeat if necessary.
  2. Season evenly on all sides with a rib rub of your choice, or use my favorite homemade Slightly Spicy Rib Rub found below… you will love this one!
st louis ribs with amazing dry rub

Slightly Spicy Rib Rub Recipe

  • 1 Tablespoon Coarse Sea Salt
  • 1 Tablespoon Celery Salt
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Ancho Chile Powder
  • 1 Tablespoon HOT Smoked Paprika
  • 1 teaspoon Granulated Garlic / Garlic Powder

Want more Amazing BBQ Rubs that will take your Backyard BBQ to the Next Level?  Download my favorite Everyday BBQ Rub Recipes below…. 

Download my Free Everyday BBQ Rub Recipe E-book

Hot Honey Rib Glaze

  • 1 Cup Mike’s Hot Honey
  • 1/2 Cup Pittston Tomato Ketchup or Other Ketchup
  • 1/4 Cup Hoisin Sauce
  • 1/4 Cup Apple Cider Vinegar

Add more vinegar to thin the sauce, or more honey to thicken after mixing.

Slow Smoking the Ribs without Wrapping

Below is the process I use to smoke perfect now wrap ribs almost every single time.  Practice once or twice on your smoker, and you can dial in your own process.

  1. Smoke the Ribs for 2 hours meat side up
  2. At the 2 hour mark start spritzing the ribs with a liquid of your choice. My favorites are 75% water and 25% apple cider vinegar or just use Coors Light Beer with a splash of apple juice.
  3. Spritz the Ribs every 30-45 minutes.
  4. Rotate the ribs every few hours to eliminate any hot spot variations on the smoker
  5. Check the Ribs for the “Bend” Test starting around 5 hours.  If the meat bends and the bark cracks when you pick them up with tongs, then it is time to sauce the ribs with the glaze.
  6. Glaze the ribs and put them back on the smoker for 20-30 minutes.
  7. Pull the ribs off and let them rest for 20 minutes unwrapped
  8. Slice and serve!

Give this a try and definitely share this recipe if you love it!  You may also enjoy these other rib recipes and methods I have on my site:

Download my Free Everyday BBQ Rub Recipe E-book