Tri-Tip Roast

Grilling Tri-Tip might push you beyond your comfort zone, but it's worth the challenge. First, use your favorite seasoning; for me, it’s a tossup between Pappy’s and Santa Maria. Pile and light your charcoal on one side of the grill (don't spread it out). Put the Tri-Tip on the grill—fat-side down-directly in the flame, searing the meat 7-8 minutes. Yes, your steak will be momentarily engulfed by flames. After you sear the fat side, flip the Tri-Tip to the lean side on indirect heat (away from your charcoal pile), letting the juices and flavor from the fat cook in for 30-45 minutes, depending on the desired internal temperature. You’ll need a meat thermometer for this one: For a rare Tri-Tip, you’ll want an internal temperature of 140; for medium-rare, 145-150; and for medium, 150-155.

Kobe Beef Brisket

Oven-roasting Kobe Beef Brisket is an excellent way to cook this extremely marbled and tender meat. I keep the prep for my Kobe Brisket pretty simple. I lightly season it with salt and pepper, and I'm done. You won’t need anything more than that. This is a slow and low cooked meat; you'll want to heat your oven to 200°-250° and bake the covered brisket for 1 hour per pound. During the last hour of cooking, uncover and let the meat brown. Don’t rush the cooking of your Kobe Brisket, otherwise you might ruin the distinct flavor and tenderness this cut of beef provides.

Dry Aged Ribeye Steak

Grilling Ribeye is really straightforward. Start by seasoning your Ribeye steak with your favorite steak rub. I like to use Harter House Famous Dry Rub on my Ribeyes, because its great paprika base adds some spice to the meat. After heating your grill to 450℉, you’ll want to put the steaks in direct heat, cooking each side for 8-10 minutes for the perfect medium-rare steak. If you prefer a medium steak, cook each side for 10-12 minutes, but anything beyond that starts to dry out the meat, so I don’t recommend it.

Handmade Italian Sausages

The secret to evenly cooked Italian Sausage is to line your grill with them, rather than placing them directly above the coals. This lets the inside cook along with the outside instead of burning the outside first. It'll take about 20-25 minutes to reach an internal temp of 160°, but it's worth additional time for a perfectly grilled Italian Sausage.