BBQ & Sausage Making Recipes – PS Seasoning

Black Tie Seared T-Bone Steak

Cook Black Tie Seared T-Bone Steak with PS Seasoning's beef blends and craft rubs. Recipe covers prep, season, cook temps, and rest for beef with serious.

Thai Fighter Beef and Broccoli

Skip the takeout and try our Thai Fighter Beef and Broccoli! Made with our flavorful Thai Fighter sauce, this easy sl...

Tomahawk Steak with Lobster

The ultimate surf and turf for your backyard bbq. This tomahawk steak is seasoned with our Prime Time rub and delicio...

Philly Cheesesteak Stuffed Tenderloin

Juicy beef tenderloin stuffed with all the philly cheesesteak favorite toppings! Peppers, onions, cheese, and mushroo...

Reverse Sear Bone-In Ribeye

Melt-in-your-mouth amazing! This bone-in ribeye is smoked to 120 internal temp and seared in cast iron pan for the pe...

Cold Brew Coffee Marinated Steak with Red Wine Coffee Butter

Coffee and steak? We didn't think it could get any better than this! Steak marinated in cold crew coffee and topped w...

The Ultimate Guide to Smoking Brisket

Master smoked brisket - choosing the right grade, trimming, rub application, full cook timeline, the stall explained, wrapping debate, and how to rest for maximum juice.

Mug Shot Root Beer Float Burger

The Mug Shot Root Beer Float Burger is a bold tribute to BBQ and diner nostalgia. Built on a pretzel bun, this burger...

The 1776 Burger: Giant Double Cheeseburger

The 1776 Burger is a giant double cheeseburger made with two three-pound beef patties seasoned with The Works Burger ...

cherry bomb chuck roast with person eating and seasoning bottle in background

Cherry Bomb Smoked Chuck Roast

Smoke a Cherry Bomb Chuck Roast with our Cherry Bomb BBQ Rub, a butter braise finish, and a 200°F internal pull for perfect shred. Season generously, smoke to 165°F, then wrap with butter and finish low and slow until fork-tender.

Cheeseburger Stuffed Pickles

The ultimate summer snack has arrived! Everything is better wrapped in bacon, right? These pickles are gutted, stuffe...

Bresaola

A great charcuterie for beginners, Bresaola is an Italian air-dried beef made from lean eye of round, loin, or venison. Cure for 12 days, then dry age in your Reserve 50 or Reserve 100 Dry Ager for 3-4 weeks.