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 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 January 27, 2009
Yesterday we busted out our grilling skills to create a burger worthy of a Pittsburgh sized appetite. But as we turn our attention to Arizona for the second half of our Super Bowl feature, we’ll be shifting our culinary skills in a different direction to bring you the Anquan BREAD BOWL-din SOUP. Okay, if you’re a BBQ lover then a cup of soup may not be your cup of tea. Well, what if I told you this soup was actually a thick and hearty chowder?!?! Still not convinced huh…did I mention this chowder’s main ingredients are flame grilled corn cobs and smoke roasted chicken breasts? Yeah, I thought that would get your attention!