Just in time for the holidays, a grilled prime rib primer from the good guys over at GrillinFools.com. Save the oven for sides and pies and grill the prime rib this year. Warning – Flame Porn!
Brisket is quite easily the most opinionated smoked meat out there. The jury is still out on whether to inject, wrap, marinade or none of the above. Everyone seems to have an opinion on the subject, but the one that never waivers it that it must be smoked just right. The brisket is from the chest of the cow, and holds a ton of weight (literally.) So needless to say, this cut is not as tender as other cuts that you might find elsewhere. This means that in order to break down the connective tissue, you have to smoke…Read More
This recipe started out as a how to for making fajitas, but I decided it needed one extra step, grilling the burrito. I headed back out to Edwardsville Quality meats and picked up a couple pounds of skirt steak. This is typically what you would find being used in Mexican restaurants. You can grill these with some simple spices, but I decided to create an overnight marinade. Following is a rough estimate of what I used. I didn’t actually measure or write these down, but this can give you a good enough idea of how to make it. 1/2 Cup…Read More
I had a gift card to Kelly’s Butcher Shop in Troy IL. I have always gotten good steaks from there, and with it being almost 40 degrees today, I decided it was a good idea to get the grill out. I have tried these at other steakhouses, and wanted to see if I could recreate it today. I started with two Filet Mignons that are triple wrapped in bacon. They looked fantastic, but I couldn’t help but wonder what this would be like on a NY Strip. Of course, I chose the bigger one. My wife wanted a steak, but…Read More