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.
Our cheese sauce isn’t far from the nacho cheese you occasionally indulge in at the ballpark or movie theatre, but it’s made from scratch (so you actually know what’s in it) and it’s slightly sweeter with a little spice, thanks to those delicious bread and butter jalapeños.
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.
Football season has arrived. Whether you are a rabid fan or just a casual observer, everyone can agree that football season is tailgating season. Here are a few tips to make this tailgating season your best yet, and keep you safe in the process.
Who’s ready for Fall? Sweater weather, football and changing leaves! And what better food to invite Autumn than soup? Not just soup, but beer, cheese and smokey bratwurst soup! We’re sharing the recipe now (though you won’t want to wait), so that you’re well prepared for the first weekend of football, just a couple of weeks away.
It’s almost not fair to call it a cookie, because you’ve never had a cookie like this. You’ll forget the semantics as soon as you take your first bite. We up the hazelnut and up the chocolate on top of the creamy Nutella base layer to make this skillet cookie Nutella amplified! It’s rich enough that a little goes a long way, so there is plenty to share (or not).
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.
Traditional ceviche consists of raw seafood that is cured, or chemically cooked, in an acid. Of course, we like to put smoke on whatever we can get our hands on, so we’re giving our shrimp a smoke bath before it hits the citrus juices. In this recipe, when the shrimp comes off the smoker they will be fully cooked before being marinated in the acid, so the soaking time won’t be as long as if we were starting with raw shrimp. You could do the same with a cold smoke and longer marination. This method will also ease the minds of your friends who are wary of seafood that’s not cooked over a flame. You can think of ceviche as a seafood salsa, if you like. The ingredient possibilities are endless, so do some experimenting with different seafood, veggies and fruits.