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 March 10, 2011
Posted by Jason on April 30, 2009
Ever since we launched The Monthly Rubdown feature by showcasing Plowboy’s award winning rubs, we’ve been lucky enough to have the opportunity to sample a wide variety of rubs and sauces. Well, we’ve taken our time and evaluated each and every product that has graced our test kitchen. And although most of the products were good, only a select few have shown the standout level of quality that we’re looking for. In fact, the producers of our latest find are so confident about the quality of their product, they tout it as “Oklahoma’s best kept family secret”…and we agree!!!
Posted by Aaron on April 28, 2009
We recently had the opportunity to test out the Bubba Keg convection grill and let me tell you, it kicks some ass. Having cooked on a Big Green Egg I can honestly say it stacks up nicely. There are some pros and cons to each, which I’ll get into today.
On the same camping trip where I gave you the camping style shrimp boil recipe, we tested out the Bubba Keg to the extreme. Upon arrival on Friday at our campground/gun range/
smelting can area/archery golf range, airfield racing strip, fishing hole I needed to season the grill. However, first I have to point out real quick my favorite part of this thing: the trailer hitch adapter.