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!
Summer is coming to an end and we're quickly approaching tailgate season. It's the perfect time to be outdoors and enjoying the good food with good people. Steak Modiga might just be the perfect addition to your late summer or game day cookouts! We're pounding out sirloin steaks, marinating them and breading them with cheese and breadcrumbs before rolling them up and placing them on skewers. It's almost like a pinwheel version of chicken fried steak!
Chef Tom grabs a couple recipes out of Steven Raichlen's newest cook book "Project Smoke" and creates a killer combination of tri-tip and horseradish sauce that is to die for.
Who doesn't love a killer Philly Cheesesteak Sandwich? Here we make our take on a classic American food...that's where this Philly Cheesesteak Recipe comes in. It's simple, but with a few tweaks it goes from good to great.
We're still kind of geeking out over cast iron plate setters for the kamado style grills. Last week we were baking pizzas on it. This week we're grilling flank steak directly on top. This is a pretty classic, solid fajita recipe that is simple and easy to translate to whichever cooker you're using, so non-ceramic grill users-- read on, as well!
Get set for a romantic Valentine’s with this simple dinner for two. We’re grilling strip steaks, topping them with a delicious compound butter and mushrooms along with some angel hair pasta. It’s not difficult to dress up steak and pasta with a few easy tricks!
I mean, the title of the recipe tells you everything you need to know to want to COOK THIS NOW! And the fact that the marinade also has a jalapeño kick is a bonus! This one is super easy and only requires a handful of ingredients, and I promise it’ll make for some killer fajitas!
If you can't tell from our videos, we love steak, especially when the steak is a Creekstone Farms Master Chef Choice Cowboy Ribeye. In this video Chef Tom reverse sears our ribeye on a Napoleon Grills P500RSIB and infuses it with a little smoke flavor during the first part of the cook.
Sous vide has taken a jump in popularity lately with the introduction of more and more affordable sous vide units on the market. This has brought the cost of home sous vide down and has introduced the technique to those who had never heard of it mere months ago. Chef Tom takes an amazing Creekstone Farms Master Chef Choice Cowboy Ribeye and sous vides it in the VacMaster SV1 at 49°C and cooks it for an hour and a half. After that he quickly sears it off for flavor on our Yoder Smokers YS640 Pellet Cooker setup for direct grilling.
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.
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.
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.
Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. In fact, we’ve visited this idea a few times in the past. The Southwestern Stuffed Pork Loin, Chicken Spedini, and Turkey Roulade are great examples. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.
Fajitas just got a whole lot better! With a burger in the middle of a tortilla surrounded by melted cheese and fajita veggies, this recipe is a keeper!
KC strip steaks are marinated in a spicy brine and rubbed with tri-tip seasoning to make a delicious crust. While they cook you make a thick creamy sauce to complement the steaks.
Give our favorite venison recipe a try this deer season. Chef Tom shows you how to make this bacon wrapped venison recipe which will please even those who don’t like wild game.
By
Tom Jackson
