Wings inspired by Arizona. They are dusted with an ancho and coffee rub then slathered in an adobo honey sauce making these perfect for tailgating. Read more →
Crunchy, cheesy, garlicky, savory, smoky crostinis made on the grill
Thin sliced rib eye steak, marinaded in steak sauce and cola, flash grilled and topped with havarti cheese on a brioche bun
Foil packets filled with veggies, fish/seafood, and topped with a citrus slice before being cooked over open fire or on a grill.
Whiskey and maple syrup drizzled salmon, topped with thyme, chopped purple onions, slices of orange/lime/lemon and garnished with poppy and sesame seeds, all grilled on a cedar plank.
Roasted bone marrow smeared on grill toasted bread or succulent steaks
Beef tenderloin, brined in whiskey, peppercorns and garlic and then reverse seared and topped with blue cheese crumbles.
A review of my time at the Barbecue Bootcamp at Alisal Ranch
Make an epic slider bar utilizing Eckrich Polska Kielbasa smoked sausage and a variety of buns, cheeses, toppings and sauces.
Mrs. T’s Loaded Baked Potato Pierogies, grilled sirloin, garlic, onions, and beef stock are all cooked in a foil packet
Last month I was approached by Mrs. T’s Pierogies…
Pizzas grilled on aluminum foil rather than a pizza stone, resulting in a much crunchier crust than can be achieved on a pizza stone
Ribs cooked for 90 minutes, then foiled in Reynolds Wrap for 60 more and finished off with 30 minutes out of the foil on the grill, or, as I call it, an alternative to the 3-2-1 method for grilling ribs