Tagged with 'meat'

Chef Tom cooks up two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.

Chef Tom takes some fresh ground brisket and makes classic diner style cheeseburgers on the Le Griddle with some crisp bacon and sautéed onions.

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.

Chef Tom pan-sears a ribeye steak in our Lodge Cast Iron skillet on a Kamado Joe Classic ceramic grill.

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!

Pork loin is one of our most requested dishes, so Chef Tom has cooked up a fantastic garlic studded pork loin with a nice savory seasoning.

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!

Chef Tom smokes up some beef short ribs, one dry style and the other wet.

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.