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 Crème Fraîche to serve with it.
We could almost call this recipe, "How to avoid a boring salad!" This Buffalo Chicken Grilled Salad is so packed with flavor. Big flavor in the chicken - the char, the Buffalo sauce. Big flavor in the dressing - the cilantro and garlic. Not to mention, it's visually stunning on the platter. Trust me, you don't want to scroll past this one!
Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.
Chef Tom breaks down our awesome recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and 'BBQ Brian' Misko of the House of Q.
We create an amazing stuffing for thick cut pork chops and cook it on a Himalayan Salt Plate on our Napoleon Grill. This grill is crazy versatile and allows us to cook anything we need right at the grill.
Chef Tom walks you through our process for trimming, seasoning, smoking and saucing competition style ribs. This is our recipe for every KCBS competition we cook (when we have time), and has done well for us landing us in the top 10 on more than one occasion.
Friends don’t let friends fry wings. Spread the word, wings belong on the grill. The texture is fantastic, and the flavor is in a whole other league. This concept is simple, really, but doing it right will make all the difference. The breakdown goes like this: brine, rub, grill, sauce. Brining adds flavor and will help you retain moisture.
Backyard cooks, competition pit masters and BBQ enthusiasts often have an opinion on which method is better, and we frequently find that it’s fairly evenly divided. Both methods have their advantages, and both should be celebrated. Today we’ll cover the simple process of dry smoking ribs, so you can discover for yourself your opinion and perhaps your preference.