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Eggs Benedict Burgers

Eggs Benedict Burgers

Eat Breakfast For Dinner

Posted on May 22, 2018
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Eggs Benedict Burgers are a delicious way to celebrate #NationalHamburgerDay. They’re the biggest, gooiest, and tastiest hamburgers you will ever eat! Combining the best breakfast food on earth with a scrumptious beef burger patty is possibly the best thing you will ever eat. Originally made in February of 2014, these burgers are among the most requested when hamburgers are on the menu. A word of advice though, serve these with a bib. You’re going to need it.

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Han Burgers

Han Burgers

With Falcon Fries

Posted on April 30, 2018

May the Fourth. Also known as Star Wars Day, is a day that needs to be celebrated. How does the best grills manufacturer in the world celebrate? By making Han Burgers of course. Modeled after the classic “smash burger”, these Han Burgers resemble our favorite scruffy looking nerfherder and stay together about as well as the Millennium Falcon. They will make it from the grill to your stomach in less than 12 parsecs, we promise.

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Grilled Ribeye Steaks

Grilled Ribeye Steaks

with Soy-Butter and Roasted Garlic

Posted on April 17, 2018

Grilled Ribeye Steaks with Soy Butter Glaze and Roasted Garlic is an easy way to create a most succulent meal without worry of overcooking such a great cut of meat. Adding roasted garlic to the mix brings a slightly sweet flavor, while the soy-butter adds all of the salt flavor you could want. Served with your favorite sides, like double baked potatoes and grilled corn on the cob, for a delightful meal. I ensured that these steaks were cooked to the ideal temperature thanks to my Joule Sous Vide by ChefSteps. Once my ribeyes were kissed by the flames of the grill, they would be perfectly cooked.

Posted in: Beef
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Irish Quesadillas

Irish Quesadillas

And Irish Potato Skins

Posted on March 12, 2018

Whether you’re gearing up for a delicious St. Patrick’s Day, or want to put a fresh spin on some pub food, Irish Quesadillas are a great way to turn some heads (and taste buds). Potato farl layered with sharp Irish cheddar cheese, horseradish mayo, and fresh corned beef; these mighty morsels can be made slider sized or large, depending on your preference. Just make sure you have plenty to go around.

Posted in: Appetizers, Beef
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Beef & Stout Pies

Beef & Stout Pies

With Caramelized Onions and Mushrooms

Posted on March 07, 2018

Originally shared in 2013, these Beef & Stout Pies are hearty little pastries filled with beef stew and a whole lot of flavor. Great for a cool evening, and served with a salad and fresh bread, these meat pies are a fun and delicious recipe. For more information about baking on the grill, or to find out about the set-up when baking the pies, (see images below) visit our blog about baking on the grill.


YES YOU CAN BAKE ON YOUR BBQ

Posted in: Beef
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Healthy BBQ Beef & Grain Bowl

Healthy BBQ Beef & Grain Bowl

With Bok Choi

Posted on February 20, 2018

Wholesome and delicious, these healthy BBQ beef and grain bowls with bok choi will keep you full for a while. Succulent, marinated beef is sliced thin, served on a bed of whole grain rice, with grilled bak choi, carrot, zucchini, and roasted sweet potato. Portions are key to making this a successfully healthy meal, by going heavy on flavorful veggies, and lighter on meat and grains you get a super boost of fiber and vitamins.

Posted in: Beef
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How To Grill Tomahawk Steaks

How To Grill Tomahawk Steaks

Serve a Succulent Tomahawk Steak

Posted on February 06, 2018

Some cuts of meat are impressive when served; the Tomahawk Steak is one of them. But how do you grill tomahawk steaks? Using one of my favorite grilling techniques, the reverse sear is an easy way to ensure the best results. A plethora of delicious spices, a hint of smoke, and a SIZZLE ZONE sear make this one easy and romantic meal to pull off. Whether it’s for Valentine’s Day or just a special meal for two, this recipe is sure to impress.

Tomahawk steaks are a cut of beef rib eye steak with about 5 inches of frenched bone for presentation.

Posted in: Beef
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101 Cloves of Garlic Prime Rib

101 Cloves of Garlic Prime Rib

With Red Wine Butter Injection

Posted on January 11, 2018

This prime rib recipe is nothing short of fantastic. I am pretty sure that Chef Ted Reader read my mind and knew exactly what my barbecue dreams were made of when he decided to make a recipe that involved one of the best cuts of beef on the planet and smother it with 101 cloves of roasted garlic. Originally put up on the site in 2011, I have made this recipe a few times, much to the delight of others. Then again, who wouldn’t love succulent prime rib, roasted on a plank, encased in a flavorful roasted garlic crust? You may want to enjoy some vermouth-wash instead of after-dinner liqueurs because when you eat this grill recipe, things are about to get intense!

Posted in: Beef
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Loco Moco

Loco Moco

A Hawaiian Delicacy

Posted on November 06, 2017

Eat something fun, something bright, something tropical and think of sunshine and sandy beaches, try some Loco Moco. What is Loco Moco you ask? It’s a Hawaiian delicacy that gained its name from college kids before gaining popularity as a comfort food staple. It can be found at pretty much any café in Hawaii. It’s a delicious hamburger patty that is served on a bed of rice, topped with a fried egg and loads of gravy. Using the Napoleon Gourmet Burger Press to form perfectly portioned patties, and searing them to perfection on the Rogue® Gas Grill will have you going loco for this delightful, tropical comfort food, even when you're shoveling snow. 

Posted in: Beef
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Smoked Triple Thick T-Bone Steaks

Smoked Triple Thick T-Bone Steaks

Hunks of heavenly beef

Posted on October 31, 2017

After a photoshoot was rained out, I had these delicious, GIGANTANORMOUS T-Bone steaks that needed to be eaten. Inspired by their sheer density I decided that there was nothing one of these steaks (which will feed 2 to 4 people) need more than some smoke. I made some Smoked Triple Thick T-Bone Steaks by seasoning them fairly simply with salt and pepper, then slowly reverse seared using the Napoleon Smoker Tube to add a wreath of smoke from oak wood chips. The flavor was meaty, and subtle with a smoky finish that satisfied. This steak didn’t come off tasting like any old rack of ribs, but a tender, juicy feast fit for a king, or queen.

Posted in: Beef
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