Tagged with 'direct'

This stew mixes some classic Cajun flavors and adds in the smoky flavor from the grill.

Chef Tom walks us through the process of direct grilling a Creekstone Farms Master Chef Choice Cowboy Ribeye Steak on our Large Big Green Egg; similar to the Kamado Joe Big Joe or Kamado Joe Classic.

In this video Chef Tom of All Things Barbecue will show you how to reverse sear a ribeye steak.

We use chile peppers year round. Anaheims, Poblanos and Jalapeños are staples in the test kitchen here at All Things BBQ. But this is a special time of year. Hatch chiles and Pueblos offer wonderful flavor and varying levels of heat, and they’re currently flowing out of the Southwest. Their harvest season doesn’t last all year, due to their specific geographic location, so it’s a good idea to process and preserve the chiles in some way so that you can enjoy them for months to come.

When our friends at Cattleman’s Grill asked us to come up with a killer steak sandwich recipe it was a no-brainer. We use the Cattleman’s Grill rubs more than any other when it comes to grilling steaks around here. This recipe is built around the earthy flavors of their Smoky Chipotle Coffee Steak Rub. The coffee flavor works great with the smoky spice of the chipotle, which we’ve amped up with the steak marinade and the aioli on the sandwich.

Our cheese sauce isn’t far from the nacho cheese you occasionally indulge in at the ballpark or movie theater, but it’s made from scratch (so you actually know what’s in it) and it’s slightly sweeter with a little spice, thanks to those delicious bread and butter jalapeños.

This grilled apple slaw is the perfect side for Autumn grilling. Incorporating flavors of the fall, this summer recipe can thrive months after the summer!

Compound butter is simply butter enhanced with supplementary flavors. Herbs, spices, other aromatics and even cheeses are stirred or whipped into room temperature butter, which is often then chilled back down to be used later to top meat, vegetables or enhance a sauce.

Football season has arrived. Whether you are a rabid fan or just a casual observer, everyone can agree that football season is tailgating season. Here are a few tips to make this tailgating season your best yet, and keep you safe in the process.

This is an easy-to-make version of a classic Thai recipe. Save time and marinade up to 24 hours ahead of grilling.

Though the sous-vide technique was first developed over 40 years ago, it has only recently made its mainstream debut. Chefs in quality restaurants have long used this technique, and now sous-vide machines are becoming much more available to the general public. The idea is simple, really. Food is vacuum sealed in a bag and submerged in circulating water in which the temperature is precisely controlled.

Why let the kids have all the fun? Make yourself a refreshing drink with the great recipe!

Try this twist on a classic lemonade. Add a little bourbon for the grown-ups and you will have an instant classic.

Try this recipe for a great snack or appetizer to go along with dinner!

This grilled roast beef uses the traditional flavors along with Butcher BBQ Prime Dust to take it over the top. The horseradish Crème fraîche is great on prime rib too.

Chicken Spiedini is marinated chicken that is crusted with breadcrumbs and grilled on skewers for a delicious and healthy BBQ meal.

Grilled broccoli is a favorite summer grilling dish for us. Broccoli loves the grill and is just about the easiest dish you could ever make on the grill. It’s just about the perfect thing to introduce grilling to kids.

Beets have made a recent comeback and people are finding them sweet and flavorful. This recipe will allow you to try them for yourself in a great summer salad.

Pork Tenderloin Tacos Al Pastor paired with a delicious Cilantro Date Relish are just the thing to try for dinner tonight!

Chef Tom's Santa Maria Tri-tip Tacos recipe is a favorite with the ATBBQ crew. Smoked Salsa and Pickled Red Onions topped with Avocado Crema top off this great taco.