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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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Maple Planked Pork Tenderloin

Maple Planked Pork Tenderloin

Brown Sugar BBQ Rub

Posted on January 31, 2018

 

Originally prepared for the first time in September of 2011, this Maple Planked Pork Tenderloin With Brown Sugar BBQ Rub has gone through a few upgrades since then. Still smoked on a maple plank, the rub has been refined into a delicious crust that perfectly complements the pork flavor. This pork tenderloin dinner is easy to throw together, can feed a few people, or make delicious leftovers – whichever works best for your household.

 

Posted in: Pork
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BBQ Peking Duck

BBQ Peking Duck

With Homemade Spring Pancakes

Posted on January 17, 2018

BBQ Peking Duck is popular Asian inspired recipe, found in many restaurants. Often romanticized – you just can’t get authentic Peking Duck, unless you go here – you can now make it at home. This recipe is a little labor intensive and requires some patience when going to make it, but the wait will pay off when you bite into that crisp skin and succulent meat. Serve your BBQ Peking Duck with hoisin sauce, sliced cucumber, and green onion, on fresh spring pancakes.

The secret to a perfect Peking Duck is to allow the skin to dry. Much like our recipe for Grilled Pork Belly, airflow and time are integral to the process. Another trick is to separate the skin from the meat. To do this, most professionals use an air compressor to literally inflate the duck. Now, unless you’re a DIY-er or something, you likely won’t have one of those on hand, however, I used a cheap air pump that I found at the dollar store for inflating soccer balls. Just make sure to wash it before and after.

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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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Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

Easy BBQ Recipe For Winter Comfort Food

Posted on January 02, 2018

Smoky, grilled chicken meatballs are nestled in cheese stuffed pasta shells and smothered in your favorite pasta sauce, topped with even more cheese, and then baked to perfection on the grill. Winter is cold and blustery and there’s nothing better than a delicious meal to make you forget about the chill in the air. This easy grill recipe for Chicken Parmesan Meatballs is like a warm hug from your grill. Comfort food at its finest.

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Rotisserie Rack of Elk

Rotisserie Rack of Elk

Get Your Game Face On

Posted on December 28, 2017

Rotisserie Rack of Elk is an easy and incredibly flavorful recipe, perfect for holiday eats or a nice weekend dinner. Elk has a deep flavor, a combination of lamb’s earthiness and beef’s … beefiness. Using the rotisserie to slow roast this cut will result in meat that is beyond tender. (I am pretty sure we could have cut these up with a spoon.) Simple seasonings allowed the elk’s pure flavor to be showcased and enhanced by the smokiness from grilling.

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Roasted Goose on the Rotisserie

Roasted Goose on the Rotisserie

Your Goose Is Grilled

Posted on December 21, 2017

In October of 2011, I told you how to go about smoking a goose. It has been two years since I have made a whole goose for the holidays and I believe that it's time to try it again! This traditionally Roasted Goose on the Rotisserie will leave you at a loss for words.

For those of you who have not tried goose yet, it looks like duck when you slice into it. The taste. If the perfect turkey and the perfect roast beef had a delicious baby, THIS, this roasted goose would be IT! The skin was crispy and there are more drippings than you will need for gravy. Save them all! They are perfect for roasted potatoes. They are a magical elixir that turns anything you add it to into a work of culinary art.

Using the rotisserie on the grill cut the roasting time down quite a bit. Usually, you would allow 20 minutes per pound, however, it didn’t take that long using the rotisserie, and the results are magnificent; all crispy skin and succulent meat.

Posted in: Poultry
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Plank Smoked Mashed Potatoes

Plank Smoked Mashed Potatoes

What's the dill with these?

Posted on December 14, 2017

These Plank Smoked Mashed Potatoes have officially become my favorite way to prepare potatoes! In preparation for the holiday season, I made a Christmas Goose with all the trimmings. That means that you need Mashed Potatoes and vegetables and gravy too. When making Mashed Potatoes for planking, it’s best to do them up the day before. This is some super secret special technique that Ted Reader taught me ages ago. Try it for yourself and you will see why.

Posted in: Veggie & Fruit
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Lamb Stew

Lamb Stew

with Fresh Biscuits

Posted on December 04, 2017

Lamb Stew with Biscuits is a perfect meal on a cold fall or winter day. Filled with vegetables and succulent morsels of lamb, this stew will warm you from the inside out. Lamb and red wine pair perfectly to create a deep flavor bringing a unique savoriness to this stew that you won't find with beef.

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