The Outlaw Cookbook

Recipes Worth the Smoke

Pit-tested cooks from overnight brisket to ten-minute shrimp. Every one built around an Outlaw blend.

Thick-cut ribeyes with a dark, roasty coffee crust, seared hard over a two-zone fire and finished with herb butter.

A full packer brisket, low & slow over oak, with a bark so peppery and crisp it crackles when you slice it.

St. Louis-cut spare ribs smoked low, wrapped with butter and honey, then lacquered with sauce until they shine.

Jumbo shrimp, hot and fast over open flame, then hit with a Nashville hot oil baste and fresh lime.

Thick bone-in chops with an orchard-sweet glaze, grill-marked and juicy right to the bone.

Charred peppers, zucchini, onions and tomatoes. The side that disappears before the meat comes off.

Chicken thigh and pepper skewers that caramelize into sticky, sweet-hot bites. Sunset optional.

Crisp-skinned salmon with real wood-fired flavor, even on a gas grill.

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