His & Hers Prime Rib in the GMG Pizza Oven! We had a 2-bone prime rib roast and both wanted our prime rib different. So, I cut it into 2 Big Steaks. Patti wanted hers with our “Date Night Steak Rub” and I wanted a thick blackened pepper crust. For a good crust I needed to do the steaks on a griddle. So, I…
Patti and I always make our Date Night dinner something special. When Patti brought home these 2 inch Rib Eyes I thought these fit the bill perfectly for a reverse sear. The reverse sear/cold smoke method allows for a much deeper smoke flavor on meat, chicken, fish, seafood, game and cheese without actually cooking the food before grilling. So, I used the probe on the…
Awesome Date Night Sirloin. Been a long week this week and we were really looking forward to a nice quite evening. Patti got nice 2 inch sirloin for the grill then whipped up some garlic mashed potatoes and a batch of skillet biscuits for us. A very nice evening indeed… I did a reverse sear smoking the meat until I had an internal temperature of…
Date Night Short Ribs, Patti bought us some Beef Short Ribs for our Date Night dinner tonight. Love these things and don’t do them near enough. Tonight I did something a little different, I took Chef of the Future’s Southwestern Rub and mixed a few tablespoons with some red wine and olive oil. I let this sit for awhile and get all happy. Then…
Cowboy Up Brisket Beans Cornbread, this week Patti brought me a beautiful 12 pound brisket. Brisket is an area where I have needed more practice. I think my problem is that I have been over thinking it. My last one was my best so far and this passed it with even more rich beefy flavor, tender and running down your chin juicy. Patti loves…
Firehouse Steaks for our “Date Night” dinner tonight. We gave the steaks a nice dusting of Pete’s Firehouse Rub. It’s a well rounded seasoning that we also like on ribs and chicken. Patti made a cold green bean salad to go with our steak fries and steaks. We added a little zip to the fries with some of Pete’s Firehouse rub, original. Patti and I…
Ultimate Philly Cheese Steak Ultimate Philly Cheese Steak, Patti is originally from Philly where cheese steaks are a staple. But, she always felt something was missing: meat! So, Friday night we fixed that big time. We also put the cheese on the inside with minced garlic. It worked great. Patti remembered onions and peppers, too; goodies we got from the Murrieta Farmer’s Market. Thanks Engle…
Stuffed Burger Dogs, it’s the time of year for burgers and hot dogs! Hence the burger dog, but no wieners were harmed in this recipe. Patti wrapped her Cattleman’s Grill Steakhouse seasoned hamburger around a 2oz. log of extra sharp cheddar cheese, rolled it into a hot dog shape and served it on hot dog buns with our favorite hot dog condiments…which are a…
Rib Eye Steaks on Grill Grates Louisiana Grill, Real Simple, Real Good. This may be the best Rib Eye steak I have ever grilled. If not it is absolutely the best one since the last one!!! This is one of those times when nothing is going to beat that craving for awesome beef flavor. We did a nice dusting with Swimmin’ in Smoke “Boo…
Pizza Oven Flame Broiled Rib Eye, we are having a lot of fun with our new Green Mountain Pizza Oven. We are trying lots of things on/in it and they are all good. With the high heat the oven puts out we thought we would sear some steaks on it. Absolutely Beautiful with that Flame Broiled Flavor and only 2 ingredients. We gave Brad Barrett…
Carne Asada, Let’s Roll, I love anything you can wrap in tortillas and Patti found some marinated carne asada at the Mexican market on sale and I could not resist. The thing I like most about doing carne asada is that you can go in any direction you can dream of with different salsas, peppers and cheeses for topping. Patti and I have set one…
Reverse Seared Tri Tip Test Cook # 3, we are working on a new seasoning rub, “Smoke Ring BBQ Seasoning”. Doing a few test cooks to fine tune it… In the smoke at 250* (122c) for about an hour then a HOT sear on the Grill Grates. Check out the “Bark” here. We are working on a new rub that we’ll be calling “Smoke…