Tagged with 'gas grill recipe'

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 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.

Perfectly grill buffalo wings and cover in your scratch-made sauce to take your game day menu to the next level.

Josh Cary and Chef Tom Jackson talk a bit about a food with almost no history, pork belly burnt ends, and discuss what makes them so fantastic.

Why choose between smoked wings and fried wings when you can have both! These smoke fried chicken wings begin their journey on the smoker, and finish with a dip in the fryer. And once you try this scratch made buffalo sauce, you’ll be whipping up your own sauce every time you make wings!

Josh Cary and Chef Tom Jackson discuss the precarious history of the Seelbach Cocktail, the not-so-lost classic that originated from the bar of the Seelbach Hotel in Louisville, Kentucky in the mid-1990s.

Josh Cary and Chef Tom Jackson discuss one of the unsung heroes of the holiday dinner table… gravy! From red-eye gravy to country gravy to the classic brown gravy made with turkey drippings, it all gets covered.

Josh Cary and Chef Tom Jackson talk about the “Vegan’s Nightmare,” the Turducken and Tom gives step-by-step instructions to cook one yourself!

Josh Cary and Chef Tom Jackson finish up their series on recipes inspired by films about food with the classic sandwich from the 2004 film Spanglish.