Strip Loin Roast has been a favorite cut of beef for our team for years. Typically this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Creme Fraiche to serve with it.
Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.
Josh Cary and Chef Tom Jackson talk about their favorite starter grill, give a little history on lobstering in Maine and have a fantastic recipe for grilled lobster tail.
We're taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique utilized often in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!
For those of you holding fast to your healthier eating New Year's resolutions, kudos! Eating well doesn't mean turning away from your grill or smoker. Here's one more recipe for you guys to dive into, and it's perfect for these cold months.
Embrace those winter veggies with this fantastic tangy, herbaceous side of roasted root veggies! A touch of smoke during roasting is just the right finishing touch.
Chef Tom cooks up another incredibly healthy dish, Chili Lime Cod En Papillote, en papillote translates to “in paper.” This simple recipe is delicious, and cooks quickly making it perfect for a weeknight meal.
While this isn't an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!
Chef Tom cooks up one of our favorite recipes of all time… and if you’re looking for something a bit lighter for the New Year, this is the perfect dish!
Pork loin is such a great cut of meat. It's super affordable. It's lean, but wonderfully tender and juicy, when cooked to the proper internal temperature. And there are a million ways to prepare it! One of our favorite things to do with pork loin is butterfly it and stuff it. Again, there are countless options for the filling. This time around we kept it simple, but the flavor is BIG!
Pork tenderloin is a fantastic cut of pork that is really easy to prepare. It is a lean, tender piece of meat, so you'll want to be sure not to overcook it, but with a trusty digital thermometer, like the Maverick PT-75 instant read thermometer, you won't have any problem hitting the mark.
There’s plenty of good football on the horizon, and these sweet and tangy chicken sliders are a great snack for a game day party! Not to mention, they’re a cinch to pull off!
We get a lot of requests for grilling fruits and veggies, and while it's really easy to throw some corn or asparagus, or apple or peaches right on the grates, we wanted to take things a little further. This is still a super easy dish to pull off. Roasting pears in cast iron on the grill is a great way to enjoy all the flavor and goodness of dessert without the guilt!
By
Tom Jackson
