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
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
An ingenious way to get edge to edge browning on a tomahawk steak in a cast iron pan
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
Reverse seared tri tip, smoked with mesquite wood, stuffed into grilled taco shells and slathered with lime sour cream
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.
Grilled pull-apart, cheesy bread appetizer inspired by French onion soup
I run the new Kingsford Wood Smoker Pellets through their paces on a variety of meats to give a full review of how well the pellets perform