Posts Tagged for Beef
Father’s Day was last weekend, and I spent the day with my dad doing what fathers and sons do best…grilling steaks! My entire family is hooked on Fast Eddies Steak Seasoning, so our rib eyes were simply prepared with a dusting of this magical blend of herbs and spices. No marinades, no sauces, no toppings, just perfectly seared beef seasoned to perfection! Toss in some grilled balsamic grilled asparagus spears and a few roasted red peppers, and you’ve got a meal worthy of holiday!
Our friends at Painted Hills Natural Beef recently hooked us up with a couple of monster sized rib eye steaks to toss on the grill. When I say monster sized, I’m not kidding. These things were easily pushing two inches thick, and were heavy enough to do bicep curls with. To prepare these beasts for the flame, I soaked them overnight in the marinade mixture from our Honey-Seared Black Pepper Filet recipe in our book BBQ Makes Everything Better. Just before lighting the grill I removed the steaks from the marinade liquid, seasoned all sides with kosher salt and cracked black pepper, and left them to rest on the counter.
This weekend brought a wave of extremely cold weather blowing through the Kansas City area. While this probably won’t be coldest temperatures we’ll see this winter, it sure was cold enough for me to take cover in the cozy confines of my house. Lucky for me and my family, I always keep a bounty of leftover BBQ meat from our competition season stashed away in our deep freeze. To help keep us warm from the inside out, I whipped up a batch Burnt End Chili. With the lowly state of the Chiefs game, this was by far the best thing we laid eyes upon on Sunday.
Check out another edition of great BBQ photography and grab the full recipe for Burnt End Chili in our book! It is some mighty fine BBQ chow to serve on a cold winter day!
Posted by Jason on July 29, 2010
We’re heading down the home stretch of our Rubdown Marathon, and this time we bringing you a line of BBQ rubs designed for the health-conscious cooker, or the barbecue fan with special dietary needs. No longer does the terror of ingesting MSG or Gluten rich products have to loom around your barbecue grill, because these seasonings are free of both and are made from 100% all-natural ingredients. Plus it doesn’t hurt that they were developed by one of the most famous and well-known barbecue chefs to grace the competition circuit.
Being a true Irishman, I can honestly say that St. Patrick’s Day is the one day a year America truly embraces my Irish heritage (even if it’s just a big excuse to drink too much Guinness). This is also the time of year that local markets are flooded with an overstock of corned beef briskets. Now don’t get me wrong, I love the occasional bowl of corned beef and cabbage just much as the next guy, but that’s not really a dish I choose to eat all year long. Instead, my stockpiled freezer of clearance sale corned beef briskets get tossed into the smoker to make fresh homemade pastrami.
It’s taken a full week, but I’ve finally managed to dig myself out from under the mountain of hate mail I received from posting a vegetable recipe on our BBQ site. Well, we’ve heard your complaints and now we’re firing back with a Super Bowl themed recipe that’s sure to satisfy your carnivorous tendencies.
When Ben Roethlisberger burst onto the NFL scene in his rookie season, local Pittsburgh restaurant Peppi’s Old Tyme Sandwich Shop anointed him with the highest honor a young athlete can receive…his own personal sandwich. By pulling inspiration from Big Ben’s physical prowess and on-field abilities, the guys at Peppi’s came up with a unique blend of beef, sausage, eggs, cheese and onions to represent their young stud. Here we are a few years later and Mr. Roethlisberger has once again led his team into the biggest