The Serve Up Blog
The Serve Up Blog
How to Smoke a Brisket: Tips and Tricks from a Pitmaster
Drip EZ ambassador @406_bbq breaks down his proven brisket tips and tricks — from the trim and low smoke to the foil boat method, probe test, and the rest that most people get wrong. Master your brisket cook with this step-by-step guide.
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Smoked Deviled Eggs with Bacon and BBQ Sauce
Drip EZ ambassador @heatstrokesbbq's Smoked BBQ Bacon Deviled Eggs are the ultimate Memorial Day appetizer — smoky egg whites, a creamy bacon-BBQ filling, and a chive finish. Your new go-to party deviled eggs recipe.
Thai Larb Recipe: The Ultimate Healthy Meal Prep You'll Actually Crave
Meal prep gets a bad reputation for being boring. The same chicken and rice, the same bland containers, the same resigned Tuesday lunch. This Thai Larb from Drip EZ ambassador @heatstrokesbbq (Nick Keith) is the antidote to all of that. It's bright, punchy, herb-forward, and loaded with bold Southeast Asian flavor — and when you wrap it in a butter lettuce cup and hit it with hot sauce, it's genuinely one of the best bites you'll have all week. The best part? You swap the ground meat every time you make it, so it never gets old. Ground pork this week, chicken next week, lamb the week after. Same recipe, completely different flavor profile. That's smart meal prep. What Is Larb? Larb (also spelled laab or laap) is a traditional minced meat salad from Laos and Northern Thailand. It's considered the national dish of Laos and a staple of Thai cuisine in the northern regions. Unlike heavy Western meat dishes, larb is all about brightness — lime juice, fish sauce, fresh herbs, and the unique nuttiness of toasted rice powder that ties everything together. It's light enough to eat for lunch every day of the week and bold enough that you'll actually look forward to it. Why Toasted Rice Powder Is the Secret Weapon If you've never made toasted rice powder, this is your introduction to one of the most underrated ingredients in Southeast Asian cooking. It's made by dry-toasting raw jasmine rice in a pan until golden, then grinding it into a coarse powder. What it does in this dish is irreplaceable — it adds a subtle nuttiness, a gentle crunch, and a thickening quality that pulls all the flavors together and gives the larb its characteristic texture. Don't skip it and don't substitute breadcrumbs. Just make it. It takes five minutes. To make toasted rice powder: Add 3 tbsp raw jasmine rice to a dry pan over medium heat. Toast, stirring frequently, until deep golden and nutty-smelling, about 5–7 minutes. Let cool, then grind in a spice grinder or mortar and pestle to a coarse powder. Ingredients 1 lb ground pork, chicken, beef, or lamb 2 tbsp lime juice (fresh is best) 2 tbsp fish sauce 1 tsp sugar or sweetener 3 Thai chilis, thinly sliced 2 tbsp toasted rice powder 2 shallots, thinly sliced ½ cup chopped cilantro ¼ cup Thai basil ¼ cup chopped mint For serving: Butter lettuce or romaine leaves Hot sauce (Melinda's Sriracha recommended) Sliced cucumber and extra lime wedges Instructions 1. Prep Everything Before You Cook Larb comes together fast once the meat hits the pan, so get all your herbs chopped, shallots sliced, chilis cut, and lime juiced before you turn on the heat. Use your Drip EZ Prep Tub to keep all your prepped ingredients organized and contained — it's especially handy when you're working with fresh herbs that like to scatter everywhere. 2. Cook the Meat Add your ground meat and a splash of water to a pan over medium heat. Break it up as it cooks, stirring until just cooked through with no browning — you want the meat tender and lightly steamed, not caramelized. The water helps keep it moist and prevents the outside from crisping up before the inside is done. As soon as it's just cooked, turn off the heat. 3. Season While Hot With the heat off, immediately add the lime juice, fish sauce, sugar, sliced shallots, and Thai chilis directly to the pan. The residual heat will soften the shallots slightly and help the flavors absorb into the meat without cooking the herbs that come next. Mix well and taste. Adjust the lime or fish sauce to your preference — more lime for brightness, more fish sauce for depth and saltiness. 4. Fold In the Herbs and Rice Powder Add the cilantro, Thai basil, and mint to the pan. Fold them in gently — you want them to wilt just slightly from the residual warmth, not cook down completely. Finally, add the toasted rice powder and fold it through. This is the step that transforms it from seasoned ground meat into something that actually tastes like authentic larb. 5. Pack for Meal Prep This is where the Drip EZ Secondz containers earn their place. The airtight, leakproof lids mean you can pack multiple portions without worrying about fish sauce or lime juice making a mess in your fridge or bag. The containers are sized right for individual meal prep servings, and they snap flat for storage when you're done. Portion out your larb and refrigerate. It keeps well for 3–4 days and actually tastes better on day two once the flavors have had time to meld. How to Serve It The classic move: lettuce wraps. Spoon the larb into butter lettuce or romaine cups, top with a drizzle of Melinda's Sriracha, and add a squeeze of fresh lime. That's the bite Nick is talking about — and once you have it, you'll understand the hype. Other great ways to serve: Over steamed jasmine rice for a more filling meal Stuffed into rice paper rolls with cucumber and vermicelli Served alongside sliced cucumber and raw cabbage for scooping Topped with crispy shallots and extra Thai basil for a restaurant-worthy presentation On a grain bowl base with quinoa, shredded cabbage, and a lime-sesame dressing The Meat Swap Strategy — Why This Recipe Never Gets Old One of the smartest things about this recipe is the flexibility built right into it. The base — lime, fish sauce, herbs, toasted rice powder — works with virtually any ground protein. Here's how the flavor shifts with each swap: Ground pork — Rich, fatty, traditional. The classic larb base. Ground chicken — Lighter and leaner, lets the herbs shine through. Ground beef — Bolder and meatier, almost like a Southeast Asian take on a taco filling. Ground lamb — The most adventurous option, with a gamey depth that pairs beautifully with the mint. Make a different version each week and your meal prep stays exciting for a month straight. BBQ Tips & Meal Prep Notes No browning on the meat. This is key. Larb is a wet-heat dish — you want tender, moist meat, not a sear. The water in the pan helps achieve this. Fresh herbs, not dried. The cilantro, Thai basil, and mint are doing heavy lifting here. Dried herbs won't cut it. Make extra toasted rice powder and keep it in a jar. It stays good for weeks and you'll find yourself adding it to other dishes. Secondz containers are perfect for this cook. The lime juice and fish sauce don't leak, the lids seal tight, and they collapse flat when empty — no wasted cabinet space. Meal prep 4 portions at once. Double the recipe, portion into four Secondz containers, and you've got lunch sorted for the week in under 30 minutes. Whether you're chasing your New Year's goals, trying to eat cleaner without giving up on flavor, or just tired of sad desk lunches — this Thai Larb from @heatstrokesbbq is the answer. Bold, bright, fresh, and ready in 20 minutes. That's how we Serve Up. 🔥
Iberico Baby Back Party Ribs Recipe: The Upgrade Your Rib Game Needs
Drip EZ ambassador @svenddiesel's Iberico Baby Back Party Ribs recipe features olive oil binder, Big Poppa's Sweet Money rub, and a butter-honey-BBQ glaze. The ultimate smoked ribs recipe for your next backyard BBQ.
Red Wine Marinated Steak: How to Get Tender Steak Every Time
Let’s be honest—steak night hits different… until you see the price per pound. But here’s the move: stop chasing the most expensive cut and start cooking smarter. Because with the right technique (and a little red wine), you can turn a tougher, budget-friendly steak into something that eats like it came straight out of a steakhouse. This is how you level up steak night without blowing your grocery budget, thanks to @kandbcooking. The Problem: Tough Cuts, Tight Budgets We’ve all been there—standing in the meat aisle, debating if that ribeye is really worth it. Meanwhile, cheaper cuts like flank, sirloin, or chuck are sitting right there… but you already know the risk: Chewy texture Less flavor Easy to overcook So most people skip them. That’s the mistake. The Fix: A Red Wine Marinade That Does the Heavy Lifting A good marinade doesn’t just add flavor—it changes the structure of the meat. Red wine is doing three important things here: Tenderizing tougher muscle fibers Infusing deep, rich flavor Setting you up for a next-level pan sauce This isn’t just a soak. It’s strategy. Simple Red Wine Marinade 1 cup red wine 2–3 cloves garlic, crushed 2 tbsp olive oil Fresh herbs (rosemary or thyme) Salt + pepper Drop your steak in, coat it fully, and let it sit for at least 2–4 hours (overnight if you’ve got the time). Keep It Clean: One Tub, No Chaos Marinating, seasoning, transporting—it usually turns into a full kitchen mess. This is where the Drip EZ Jr Prep Tub earns its keep. Instead of juggling bowls, bags, and cutting boards, you’ve got everything happening in one place: Marinate directly in the tub Season without spillover Carry it straight to the grill No leaks. No cross-contamination. No extra dishes waiting for you after dinner. The Cook: High Heat, Hard Sear Pull your steak from the marinade and pat it dry (this matters—moisture kills a good sear). Then: Preheat your grill to high heat Sear 3–5 minutes per side (depending on thickness) Let the crust develop—don’t touch it too soon You’re building texture here. That crust is where the magic lives. Don’t Toss the Marinade (Seriously) Most people dump it. That’s wasted potential. Instead: Pour the leftover marinade into a saucepan Add beef broth Bring to a boil (this step is key for safety) Reduce it down Finish with a knob of butter What you get is a rich, velvety sauce that tastes like it came out of a restaurant kitchen—not your Tuesday night routine. The Most Underrated Step: Resting If you cut into your steak right off the grill, you’re throwing away juiciness. Resting lets the juices redistribute so they stay in the meat—not on your cutting board. Wrap your steak in the Drip EZ BBQ Blanket and let it sit for 5–10 minutes. It stays warm. It stays juicy. It eats better. Simple as that. The Takeaway: Smarter > More Expensive You don’t need a premium cut to get a premium result. You need: A marinade that works A process that’s dialed Tools that make it easier (and cleaner) That’s how you turn an everyday steak into something worth talking about.
Tips for Juicy Chicken Every Time (BBQ & Beyond)
If you’ve ever pulled chicken off the grill only to find it dry, chewy, or disappointing, you’re not alone. Getting perfectly juicy BBQ chicken comes down to a few simple techniques—and once you know them, you’ll never go back. Created by @kandbcooking, these tips will help you lock in moisture, boost flavor, and consistently nail tender, flavorful grilled chicken whether you’re cooking for a weeknight dinner or leveling up your backyard BBQ ideas.
Candied Sriracha Bacon Recipe
If you’re looking for the ultimate sweet-heat appetizer, this Candied Sriracha Bacon recipe delivers everything you want in one bite. Created by @tfti.bbq and @heatstrokesbbq, this recipe combines crispy bacon with a bold, sticky glaze for that perfect balance of sweet and spicy bacon.
Cherry Coke Pulled Pork Recipe
If you’re looking for a crowd-pleasing, flavor-packed BBQ pulled pork recipe that practically cooks itself, this Cherry Coke Pulled Pork is about to become your new favorite. Created by @svenddiesel, this dish combines the rich, smoky goodness of slow cooker pulled pork BBQ with the sweet, caramelized magic of cherry cola. The result? Tender, juicy, sweet and smoky pulled pork that melts in your mouth with every bite—perfect for backyard BBQs, game day gatherings, or easy weeknight dinners. Why Cherry Coke Works So Well It might sound unusual, but using Cherry Coke in this pork shoulder BBQ recipe is a game-changer. As the pork cooks low and slow, the sugars in the soda caramelize and help create a sweet, tangy depth of flavor while keeping the meat incredibly moist and tender. The acidity and carbonation also help break down the meat fibers, making this one of the best pulled pork recipes for effortless shredding. Ingredients 4–5 lb pork shoulder (or pork butt) 1 can (12 oz) Cherry Coke 1 cup barbecue sauce (your favorite BBQ sauce) ¼ cup brown sugar 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp salt 1 tsp black pepper 1–2 tsp liquid smoke (optional, but recommended) Instructions 1. Prep the Pork Pat the pork shoulder dry and place it in a prep tub for easy seasoning and cleanup—especially helpful for BBQ meal prep ideas and keeping your workspace clean. In a small bowl, mix together the brown sugar, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the pork. 2. Add the Flavor Pour the Cherry Coke around the pork, then drizzle the barbecue sauce over the top to build that classic homemade BBQ pulled pork flavor. 3. Slow Cook Cover and cook: Low: 8–10 hours High: 5–6 hours This low-and-slow method is key for achieving tender low and slow BBQ pork. If you're cooking outdoors or using a smoker, maintaining temperature is crucial. Using our Rest EZ® BBQ Blanket helps stabilize heat and is a must-have tool for consistent smoker pulled pork recipes. 4. Shred and Soak Remove the pork and let it rest for about 10–15 minutes. Then shred it using two forks or our BBQ Meat Claws. Return the shredded pork to the slow cooker and toss it in the juices for maximum flavor—this step locks in that rich, easy BBQ recipe taste. 5. Serve Pile the pulled pork onto buns, tacos, nachos, or enjoy it straight from the plate. It’s a versatile favorite for BBQ party food ideas and casual family meals alike. BBQ Tips for Perfect Pulled Pork Use pork shoulder or pork butt for authentic Southern-style BBQ pulled pork Maintain consistent heat for the best smoked pulled pork texture Use a Rest EZ® BBQ Blanket to regulate temperature in grills or smokers Use heat-resistant grill mitts when handling hot meat or cookware for safer cooking Let the meat rest before shredding for juicy, flavorful results Add extra BBQ sauce at the end for bold, sticky goodness Serving Ideas This dish fits right into all your backyard BBQ ideas and gatherings: Classic BBQ pulled pork sandwiches with coleslaw Pulled pork sliders for parties and game day BBQ recipes BBQ nachos or loaded fries Smoked pulled pork tacos or burrito bowls Southern-style BBQ plates with baked beans and cornbread This Cherry Coke Pulled Pork recipe delivers everything you want in a pork shoulder BBQ recipe—it’s easy, flavorful, and perfect for any occasion. Whether you’re making it in a slow cooker or adapting it for a smoker, it’s one of those easy BBQ recipes you’ll come back to again and again. With the right tools and techniques, you can turn a simple cut of pork into a standout homemade BBQ pulled pork dish that’s guaranteed to impress.
The Difference between Resting vs. Not Resting Your Meat
Are you resting your meat long enough? See the side-by-side difference between a tri-tip sliced immediately and one rested properly—and why resting is the key to keeping juices where they belong.
Surf n’ Turf Cajun Fajitas Recipe
Steak meets shrimp in these bold Cajun Surf n’ Turf Fajitas, loaded with grilled veggies and finished with a creamy lime sauce. Big flavor, simple prep, and perfect for the grill.
Grab & Go Sheet Pan Protein Pancakes Recipe
Bake once, slice, and build four different protein-packed pancake boxes for the week. This easy sheet pan recipe saves time, reduces dishes, and keeps mornings stress-free.
Smoked Brisket Chili Recipe
This Smoked Brisket Chili recipe combines crispy bacon, tender brisket cubes, warm spices, and slow-simmered tomatoes for a rich, smoky bowl of comfort. Perfect for game day, cold nights, or putting leftover brisket to delicious use.
Steakhouse Dinner Dip: The Party Appetizer That Tastes Like a $60 Dinner
Nick Keith's Steakhouse Dinner Dip packs smoked tri-tip, caramelized onions, creamy horseradish, and crunchy fried onions into one dangerously scoopable party appetizer.
