It's heating up out there. Cool off with this refreshing recipe for Asian inspired grilled pork loin, pineapple and onion skewers on a bed of cool crisp cucumber noodles, smothered in a sweet, salty and spicy peanut sauce!
Sticky, sweet, salty and spicy ribs! These have a great flavor profile, but the magic is in the cooking technique. We're slicing the ribs BEFORE smoking them, which allows for more cooking surface which means more rub which means more flavor. Not to mention, the cooking process takes a fraction of the time.
We’re packing big flavor into this simple four ingredient recipe for bacon wrapped green beans! You could put Smoke on Wheels BBQ Marinade, Cattleman’s Grill Tri-tip Seasoning and bacon on just about anything and it’d taste great, so why not green beans?
Chef Tom cooks up bacon wrapped pork medallions that get to the essence of a great grilled meal. A few ingredients and a minimum of steps yields a meal that your family will thank you for, and you’ll thank us for saving you some precious time
A full “packer” brisket consists of two muscles: the flat and the point. The flat is the leaner of the two, and the cut from which we get brisket slices. The point is much fattier and provides us the succulent, delicious, fatty BBQ wonder that is burnt ends. Looking at the thick veins of fat that run through point meat, it’s not a stretch to compare the point to the Boston Butt from a pork shoulder. This, of course, begs the question, “can I burnt ends a pork shoulder?” Yes. Yes you can.
Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. In fact, we’ve visited this idea a few times in the past. The Southwestern Stuffed Pork Loin, Chicken Spedini, and Turkey Roulade are great examples. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.
This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.