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Double Decker Brisket Burgers

Double Decker Brisket Burgers

on COBS Gourmet Hamburger Buns

Posted on May 25, 2016
When you find yourself in possession of high quality buns, like COBS Bread Gourmet Hamburger Buns, you need to grill something worthy of being placed upon them. While brisket is generally thought of as a smoked and tender slab of meat with perfect bark, and definitely not a hamburger. However that is not the case today. Today I decided to take a chance on this notorious cut of meat and and create an incredibly flavorful burger, worthy of the bun it rests upon. Double Decker Brisket Burgers on a COBS Bread Gourmet Hamburger Bun was delicious and filling, unbelievably meaty, worthy of the title "Burger". 
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Smoked Beef Tenderloin

Smoked Beef Tenderloin

With La Grille Spicy Montreal Steak Spice Seasoning

Posted on May 25, 2016
After making the delicious Beef Wellington, I had a long, skinny tail of tenderloin that was too small to be a decent steak, and too small to be a proper roast. Smoked Beef Tenderloin With La Grille Spicy Montreal Steak Spice Seasoning turned a potentially wasted morsel of meat into mouth watering goodness to make even the manliest of men tear up with joy. 
Posted in: Beef
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Tasty Taco Pizza

Tasty Taco Pizza

On the Napoleon Pizza Stone

Posted on April 26, 2016

Tasty Taco Pizza is so delicious. Like, how did I never think of doing this before delicious. Try, I am making this again tomorrow night for dinner, delicious. Need I go on?

So I was toodling around the internet and was reading an article somewhere when one of those side bar video ads starts blaring. It’s a cooking segment and they’re talking about Garth Brooks and taco pizza. I think they said that he invented it. Anyway, it was just a light bulb moment. I saw what the end product looked like and knew I just had to make something that amazing sounding right away. As an added bonus, it’s Cinco De Mayo soon, and you can celebrate with some amazingly Tasty Taco Pizza too! 
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Steak Fajitas

Steak Fajitas

On The Napoleon Cast Iron Skillet, with La Grille Roasted Garlic & Peppers Rub

Posted on April 26, 2016

Marinated steak served on a sizzling bed of fresh veggies, cradled in cheese, and wrapped in a delicious blanket of flour tortilla goodness. What I am describing is a staple in our household. What I am describing is   Steak Fajitas On The Napoleon Cast Iron Skillet, with La Grille Roasted Garlic & Peppers Rub. It's a mouthful to read and trust me it's a mouthful to type; but completely worth it in both cases because you need to hear about this! This celebration of Mexican-like flavors is the perfect and simplest dinner for Cinco De Mayo celebrations. Add some cervezas and you have a match equal to queso and jalapeños.

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Steakhouse Top Sirloin Roast

Steakhouse Top Sirloin Roast

Done to perfection

Posted on April 21, 2016
Steakhouse Top Sirloin Roast is a supremely simple dinner to make. With only a few ingredients, and a set and forget style of grilling, it frees you up to do more important things while you’re waiting. I had this beautiful roast, moderately expensive cut, well marbled, but ultimately I was unsure what I wanted to do with it. Thank goodness I happened to have a bevy of La Grille Seasonings and Rubs for just this occasion! What could have been an ingredient leaden recipe became something simple and just as flavorful. The trick was to grill it to perfection. 
Posted in: Beef
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Homemade Smoked Corned Beef

Homemade Smoked Corned Beef

An Irish Grilling Recipe

Posted on March 17, 2016
This St. Patrick’s Day I decided to make Homemade Smoked Corned Beef after the wild success of the homemade bacon. A little research uncovered that Corned Beef, largely consumed on St. Patrick’s Day by people wanting to do the Irish thing, isn’t actually from Ireland. When the Irish immigrated to North America, they needed an inexpensive meat, and thanks to their Jewish neighbors, discovered the joys of brisket. Now you too can enjoy brisket that you have proudly turned into corned beef yourself! Trust me, it’s worth the wait. 
Posted in: Beef
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Corned Beef On Rye

Corned Beef On Rye

With Horseradish Slaw & Irish Cheddar

Posted on March 17, 2016
I made Corned Beef On Rye With Horseradish Slaw & Irish Cheddar after trying a sandwich at Panera. It was a meaty Panini, and was full of delicious. Being St. Patrick’s Day, I needed to Irish things up a little. So after making homemade Corned Beef, I decided to make an amazing Panini of my own. The trick? The secret? Horseradish Mayo.
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Beef Stroganoff

Beef Stroganoff

with Caramelized Onions

Posted on February 10, 2016
Beef Stroganoff with Caramelized Onions is super flavorful and the perfect winter dish. When you want something filling that will warm you from the inside out, this is the meal for you. I used the Napoleon Stainless Steel Wok for this, and it worked out perfectly. The deep vessel held everything easily. When I went to serve this, I decided to put the dish into oven-safe ramekins, going for a French Onion Soup kind of feel. I put a layer of beefy goodness on the bottom, added some noodles and cheese, another layer of stroganoff and then topped with cheese. I threw them on the grill, in front of the rear burner for about 3 minutes to melt the cheese on top. It was a stroganoff parfait… Parfoganoff?
Posted in: Beef
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The Best Prime Rib Ever

The Best Prime Rib Ever

You will never cook it another way again

Posted on February 03, 2016

Prime Rib is a luxury cut of beef. The worst possible thing to happen would be for you to overcook it. You won't have to worry about that with this recipe. When you serve The Best Prime Rib Ever off the grill, you will never go back to whatever way you were cooking it before. A beautiful crisp crust, meat grilled to the perfect medium rare, succulent, tender, fragrant. This will be the best Prime Rib you have ever had. 

Posted in: Beef
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Flank Steak Lettuce Wraps

Flank Steak Lettuce Wraps

With Sriracha Sauce

Posted on January 27, 2016
I’ve eaten way too much starchy foods recently. Wishing to lighten things up without sacrificing taste, I made these Flank Steak Lettuce Wraps With Sriracha Sauce in the Napoleon Stainless Steel Wok. They’re super delicious, and easy to make as spicy as you want (or not). I also learned a new technique for making your meats just like your favorite Asian restaurants.  You know that super soft and succulent meat? The technique is called velveting. The procedure usually involves coating the meat in a cornstarch mixture then blanching it in oil. Who has time for that craziness? I used water and oil instead and the results are amazing. Typically tough flank steak is now super tender thanks to this recipe.
Posted in: Beef
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