Father’s Day was last weekend, and I spent the day with my dad doing what fathers and sons do best…grilling steaks! My entire family is hooked on Fast Eddies Steak Seasoning, so our rib eyes were simply prepared with a dusting of this magical blend of herbs and spices. No marinades, no sauces, no toppings, just perfectly seared beef seasoned to perfection! Toss in some grilled balsamic grilled asparagus spears and a few roasted red peppers, and you’ve got a meal worthy of holiday!
Posted by Jason on June 23, 2011
Posted by Jason on March 10, 2011
Our friends at Painted Hills Natural Beef recently hooked us up with a couple of monster sized rib eye steaks to toss on the grill. When I say monster sized, I’m not kidding. These things were easily pushing two inches thick, and were heavy enough to do bicep curls with. To prepare these beasts for the flame, I soaked them overnight in the marinade mixture from our Honey-Seared Black Pepper Filet recipe in our book BBQ Makes Everything Better. Just before lighting the grill I removed the steaks from the marinade liquid, seasoned all sides with kosher salt and cracked black pepper, and left them to rest on the counter.
Posted by Jason on February 18, 2011
One of my favorite thing to do with barbecue products is to find fun and unique ways to use them outside the grill. Lately I’ve been playing around with Plowboys “The Jerk” rub and have become particularly fond of it’s flavor on boiled seafood. The herbs and spices in The Jerk add a fantastic heat to our already delicious Low Country Boil recipe. And with my smokers being held hostage by the aftermath of Snow-pocalypse 2011, indoor cooking with barbecue flavors was just what I needed!
Posted by Jason on December 15, 2010
This weekend brought a wave of extremely cold weather blowing through the Kansas City area. While this probably won’t be coldest temperatures we’ll see this winter, it sure was cold enough for me to take cover in the cozy confines of my house. Lucky for me and my family, I always keep a bounty of leftover BBQ meat from our competition season stashed away in our deep freeze. To help keep us warm from the inside out, I whipped up a batch Burnt End Chili. With the lowly state of the Chiefs game, this was by far the best thing we laid eyes upon on Sunday.
Check out another edition of great BBQ photography and grab the full recipe for Burnt End Chili in our book! It is some mighty fine BBQ chow to serve on a cold winter day!
Posted by Jason on May 14, 2010
For the first time in a very long time, my wife and I both had free schedules the other weekend. Our way of relaxing is taking a trip to the local farmers market and gourmet meat shop to hand pick the ingredients for a fine meal. As soon as we laid eyes on the fresh lobster tails resting on a bed of crushed ice in the seafood cooler, we knew that a hearty surf and turf dinner was in our immediate future.