Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It’s a fancy dessert that’s easier to make than you might imagine, and sure to impress!
The Grilled Chicken Quesadilla is a go-to weeknight (or any night) meal! Chef Tom packs in the flavor with grilled chicken & onion and creamy cheeses, and pairs it up with grilled avocado salsa and spicy crema for dipping!
The Backyard Barbecue Burger is all about that feeling you get when it’s finally spring and you fire up the grill to cook a batch of hand-pattied burgers for the family. You’re right where you want to be. You’re in your element. Everyone has their “signature move” when it comes to the burger. We’ve got a couple. Ground brisket and caramelized BBQ onions. Is your mouth watering yet?
Chef Britt fires up the grill for a big batch of Chicken Tikka Masala: a flavor-packed curry with char-grilled chicken! This dish is a surefire winner!
Warning: This is not an ordinary steak sandwich. Between the char kissed, thin sliced tri-tip roast, the huge flavor of a scratch-made sweet tomato jam, the creamy cilantro cream cheese spread, quick pickled red onions and toasted bolillo bun, this is decidedly an extraordinary Tri-Tip Steak Sandwich. Proceed with warranted excitement!
This week we’re bringing you a killer week night dinner option. This Grilled Ribeye with Pickled Pepper Purée is HUGE on flavor, but super easy to prepare. For the best flavor and texture, you’ll want to grab a couple of monster, thick cut ribeye steaks and divvy them up to serve. The fattiness of the Grilled Ribeye steaks is perfectly complimented by the Italian influenced flavor profile of the Pickled Pepper Purée.
Chef Tom takes one of our favorite cooking techniques and adds a twist by swapping a foil wrapped brick for a Himalayan Salt Plate. He then places a charcoal basket in our Napoleon P500RSIB-1 and grills bone-in chicken halves indirect with a pre-heated salt plate on top.
By
Britt Shoffner
