A simple definition of the Chuck Eye steak and an even simpler method of grilling it.
Ears of corn grilled over high heat and drenched with a chili lime butter sauce.
Pork tenderloin, butterflied and stuffed with goat cheese and Swiss chard before being roasted on the grill.
A side by side by side taste test between prime, dry aged and grass fed steaks with the exact same seasoning and cooked to the same doneness
The best way to prepare multiple grilled sliders for a crowd without having to flop over 24 tiny hamburgers. Outstanding for the next BBQ for a crowd.
St. Louis Style Spare Ribs, slathered with an Eastern Mediterranean inspired rub and grilled with the High Heat Method.
Stuffed Pork Tenderloin Sliders, SMOKED on a GAS grill. Once thought an impossibility, smoking on a gas grill is easier than you think.
Flat Bread pizzas made on the grill with a variety of toppings from shrimp, pepperoni and cherry tomatoes. Simple and yet elegant.
Salmon coated in an earthy and sweet coffee rub and then grilled. The combo seems odd, but it's fabulous.
Lamb chops, marinated with herbs and garlic and then grilled over high heat for the perfect taste and presentation, plus a tasty roux to pour over the top!