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.
By
Tom Jackson
