RECENT FROM Beef
A simple definition of the Chuck Eye steak and an even simpler method of grilling it.
RECENT FROM Pork
Pork tenderloin, butterflied and stuffed with goat cheese and Swiss chard before being roasted on the grill.
RECENT FROM Poultry
Brining greatly improves the flavor profile of just about any meat. Brining in hard cider takes it a step beyond that we didn't think was possible.
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!
I’m a sucker for sauces, rubs, marinades and infused oils. In terms of the latter, the oils are usually infused...
Grouper, marinaded with adobo sauce, orange juice, and garlic, then pan GRILLED over high heat.
posted on: Mar 26, 2013 | author: Scott
Fresh tomatoes, cored and stuffed with cheese, fresh corn, garlic, shallots and bread crumbs, topped with cheese and grilled.
posted on: Feb 25, 2013 | author: Scott
Ribs slathered in cajun seasoning, smoked and then foiled with a couple cups of brown sugar. The sweet perfectly counters the heat.
posted on: Feb 19, 2013 | author: Scott
A pernil picnic roast, marinated for two days, and smoked for three hours to produce an amazing pulled pork.
posted on: Feb 13, 2013 | author: Greg
Yes, you can cook a romantic meal on the grill. This will make that special someone's heart melt.
posted on: Feb 5, 2013 | author: Scott
Little Smoky Recipe that does not suck. No more bland meat and equally blah sauce. These will be the hit of your next party.
posted on: Jan 30, 2013 | author: Greg
Simple, quick and outstanding pork tenderloin recipe wrapped in bacon. Everything is better with bacon!
posted on: Jan 19, 2013 | author: Scott
2012 was a stellar year for the Grillin' Fools. A summary of the highlights, and some of the funnier lowlights, as we recap an astonishing year. We can only hope that 2013 will be as good.