Ribeye:

Prep the Steak: Pat the steak dry. Rub it with olive oil, salt, pepper, and garlic powder. Let it rest at room temperature for 30 minutes.

Sear: Preheat a cast-iron pan or grill over high heat. Sear the steak for 3–4 minutes per side until deeply browned.

Add Flavor: Add butter, rosemary sprigs, and smashed garlic to the pan. Tilt and baste the steak with the melted butter for 1–2 minutes.

Finish in Oven/Grill: Transfer to a 375°F oven or indirect grill heat. Cook until internal temp reaches 130°F for medium-rare (about 10–15 minutes depending on thickness).

Rest: Remove from heat and rest 10 minutes before slicing against the grain.

🥔 Rosemary Potatoes:

Preheat Oven: Set to 400°F (or prep a grill-safe pan).

Toss: In a bowl, mix potatoes with olive oil, rosemary, garlic, salt, and pepper.

Roast: Spread on a baking sheet or grill-safe tray. Roast for 25–30 minutes or until golden and fork-tender, stirring halfway through.

Finish: Optional sprinkle of sea salt or parmesan when serving.

🪵 Smoked Brisket:

Trim & Season: Trim excess fat from brisket, leaving a ¼" fat cap. Rub with mustard, then coat generously with dry rub. Let sit at room temp 30–60 mins.

Smoke It: Preheat smoker to 225°F. Add hickory, oak, or applewood. Smoke brisket uncovered for 4–5 hours, spritzing with apple juice every hour.

Wrap & Finish: Once internal temp hits ~165°F, wrap brisket in butcher paper or foil. Return to smoker and cook until 195–203°F internal (another 4–5 hours).

Rest: Rest brisket, wrapped, in a cooler or warm oven for 1–2 hours before slicing against the grain.

Glaze (optional): During last 15 minutes, brush with BBQ sauce and let set on heat.

🧄 Garlic Mashed Potatoes:

Boil: Add potatoes and garlic to salted boiling water. Cook until fork-tender (15–20 mins).

Mash: Drain and mash with butter, milk, and optional sour cream. Season with salt and pepper to taste.

Serve Warm: Keep covered until serving time for maximum fluffiness.

Marinate & Grill the Chicken:

Marinate: In a large bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, paprika, salt, and pepper. Add chicken thighs and toss to coat. Let marinate at least 30 minutes (up to 8 hours in the fridge).

Grill: Preheat grill to medium-high heat (about 400°F). Grill chicken thighs skin-side down for 6–7 minutes, then flip and cook another 6–8 minutes or until internal temp hits 175°F.

Rest: Let chicken rest for 5 minutes before serving.

🥔 Roast the Potatoes:

Prep: Preheat oven to 400°F. Toss potatoes with olive oil, salt, garlic powder, onion powder, and rosemary.

Roast: Spread evenly on a baking sheet. Roast for 25–30 minutes, turning once, until golden and tender.

Finish: Sprinkle with chopped parsley before serving.

Make the Meatloaf:

Preheat oven to 375°F (190°C).

In a large bowl, mix all meatloaf ingredients except bacon and BBQ sauce until just combined.

Form into a loaf and place in a parchment-lined baking dish or loaf pan.

Wrap with bacon strips lengthwise over the top, tucking underneath the loaf.

Bake uncovered for 45 minutes. Remove and brush with BBQ sauce.

Return to oven and bake an additional 15 minutes or until internal temperature reaches 160°F.

Let rest 10 minutes before slicing.

🧀 Make the Cheddar Smashed Potatoes:

Boil potatoes in salted water until fork tender (15–20 mins).

Drain, return to pot, and smash with a potato masher.

Stir in butter, sour cream, cheddar cheese, salt, pepper, and optional chives.