• Pastrami Beef Short Ribs

    07/27/2016 by Sean Olson

    Short Ribs Final (640x480)

    No matter how you bbq short ribs, you're going to be happy. But that velvety smooth texture and rich flavor gets a special kick with the spicy, tangy pastrami spices - and finds a special place in the hearts of everyone who tries it. This recipe is the genius brainchild of Ken Hess, who fused two smoky ideas to create this crowd-pleaser.

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  • Ribeye Filets with Balsamic and Red Wine sauce

    07/14/2016 by Sean Olson

    Hussey Ribeyes Finished (640x427)

    This recipe, from Matt Hussey of BBQ Brethren, uses a sous vide technique to get the steak perfectly cooked from end to end, then sears it to form a delicious caramelized crust. If you have the equipment, it's one of the most consistent ways to produce mouthwatering steaks cooked exactly to your preference. The sweet and savory sauce complements the rich flavor of the ribeye perfectly.

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  • Hugh Acheson's Grilled Tomahawk Steak with Chimichuri and Farro Salad

    05/26/2016 by Dave Yasuda


    Summer's coming! Hugh Acheson is ready and put together a simple but spectacular summer meal featuring our American Wagyu Tomahawk Steak. Simply indirect grill the steak, top the with Chimichurri, put the Farro Salad on the side and you're in business.

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