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Smoked Sirloin Sandwiches

Smoked Sirloin Sandwiches

with Club House La Grille Southern Style BBQ Seasoning & Montreal Steak Spice

Posted on June 27, 2017
Smoked Sirloin Sandwiches are ideal for a unique 4th of July, or Canada Day main course. They’re easy to make, incredibly flavorful, and definitely not just another burger! (Though we do have some pretty good ones!) These sandwiches are perfect, topped with Spicy Alabama White Sauce, piled high with perfectly tender sliced beef. You don’t need to do much with this recipe once it’s on the grill, especially if you have a Wireless Digital Thermometer like this one. That means you have plenty of time to decorate or relax. When serving, remember to pick a bun with a slightly crusty exterior, and pillowy soft interior. Potato salad and Coleslaw are the sides of choice to go along with this delightful delicacy.
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Smoky Plank Bacon

Smoky Plank Bacon

A.K.A. Delicious

Posted on June 22, 2017
This past weekend we celebrated all things fatherly. As a gift, I made my father some homemade Smoky Plank Bacon, because what says “I love you” more than homemade smoky bacon? NOTHING! Seriously, if someone you loved showed up with fresh bacon as you read this, you would be ecstatic! For the sake of making this manageable, I will leave the original measurements as Chef Ted Reader has set them out. But, you can buy a whole pork belly, cure and smoke it for a fraction of what your bacon addiction actually costs – depending on the price of pork at the time. Freeze whatever you don’t use, and pull it out as needed. This Smoky Plank Bacon will keep well if frozen properly (here’show).
Posted in: Pork
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Bone Dust

Bone Dust

BBQ Seasoning

Posted on June 22, 2017
Really this is a Ted Reader signature seasoning. If you’re really lucky and see him live at a show like the Cottage Life show, then you can go to his booth and buy some. BUT when you run out and need more, here is the recipe to make it yourself.

I always keep a supply of this on hand. A nice big jar will last for ages, and it is ideal for putting in and on pretty much anything you can imagine. 

Posted in: Miscellaneous
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Himalayan Salt Seared Steak

Himalayan Salt Seared Steak

A Perfect Father’s Day Meal

Posted on June 12, 2017
Father’s Day is coming and your Father deserves something delicious and unique to eat. Make him a Himalayan Salt Seared Steak this year; he will be overjoyed from the delicious flavor. Subtle salt brings out the beefiness of the sirloin steak making for a most tender bite. This will win you uber-points and makes the perfect gift for Dad, much better than a BBQ themed tie for sure!
Posted in: Beef
Comments: 0
Grilled Asian Salad

Grilled Asian Salad

Obsess over the dressing

Posted on June 12, 2017

June 16 is National Fruits and Veggies day, so get ready to veg out with this delicious recipe. If you’ve ever been to a Japanese restaurant, they will give you a crisp and fresh salad with this ginger dressing on it. I don’t know why, but I LOVE this dressing, don’t you? That’s what inspired this recipe for Grilled Asian Salad, a vegetarian meal in a bowl that will blow your mind. Fresh grilled veggies with crisp lettuce and cucumbers, topped with a ginger based dressing, peanuts, and some sesame seeds. Who needs meat?

Posted in: Veggie & Fruit
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Plank Grilled Potato Skins

Plank Grilled Potato Skins

Kind of like Irish Nachos

Posted on June 08, 2017

Originally making their way onto the blog in April of 2011, these Plank Grilled Potato Skins, made a great snack for when you’re watching the big game, like the Stanley Cup Playoffs, or… Game of Thrones. Think of these Plank Grilled Potato Skins like Irish Nachos; filled with all of the good stuff! Needless to say, we polished them off pretty quick. Make a little extra Alabama White Barbecue Sauce, that stuff is flippin’ good for dipping and drizzling! Once the potatoes are sliced and on the grill for crisping up, things will move fast. Make sure to have everything for topping them ready beforehand.

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Pineapple Rum BBQ Glazed Chicken

Pineapple Rum BBQ Glazed Chicken

with Pineapple Fried Rice

Posted on May 30, 2017
There’s nothing more delicious than pulling a perfectly prepared rotisserie chicken off the grill. That is until you open your grill and pull out the Pineapple Rum BBQ Glazed Chicken and serve it with some spicy Pineapple Fried Rice. Allowing the rear burner to crisp the bird up before you start glazing creates a succulent bite that won’t be beat! The Pineapple Rum BBQ Glaze is sweet and tart, with a hint of heat, that pairs just perfectly with this chicken, but will also go wonderfully with pork. Serving this with some spicy Pineapple Fried Rice was a stroke of genius…okay so I ran out of potatoes, but I wouldn’t serve this recipe with anything but rice after trying it, and trust me, you won’t either.
Posted in: Poultry
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Better Butter Burger

Better Butter Burger

Butter makes things even better

Posted on May 25, 2017

I originally made the Better Butter Burger in March of 2011 after watching Chef Ted Reader create these masterful morsels of magnificence at a Cottage Life Show demo. The Better Butter Burger harkens back to the day when hamburger patties were fried in butter on a hot griddle, and buns were brushed with butter before being toasted or grilled too. In celebration of National Hamburger Day, I thought it would be appropriate to revisit this recipe. Taking hamburgers to the next level and infusing them with delicious butter.

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Seared Steak

Seared Steak

with Foil Pack Potatoes & Grill Wok Veggies

Posted on May 16, 2017

Not every meal needs to be fancy, intricate, or crazy. With simple ingredients that you should already have at home, you can make Seared Steak with Foil Pack Potatoes & Grill Wok Veggies. This recipe works with just about any kind of steak; you just need to remember that it will take longer to achieve a delicious medium-rare if the steak is thicker than an inch. If you don’t have baby potatoes, regular potatoes work just as well for this recipe, and any veggies that you have, even frozen ones, are perfect. 

The timing for this whole recipe should be dictated by the thickness of your steaks. The ones I cooked were nearly 2½ inches thick. That meant, to reach an internal temperature of 135°F, it took around 40 minutes, after searing, for the steaks to cook. Keep this in mind if your steaks are thinner, and cook them after the vegetables and potatoes have been on for a while.

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Veal Tenderloin

Veal Tenderloin

with Roasted Garlic, Gorgonzola and Mushrooms

Posted on May 11, 2017

This year, for Mother’s Day, why not treat your Mom to something truly special (besides some great grilling gifts). Veal Tenderloin with Roasted Garlic, Gorgonzola, and Mushrooms is unique and flavorful, perfect for treating your Mom to a fancy dinner. Some find blue cheeses, gorgonzola, in particular, a little too much for them. If that is the case, or you have someone with an allergy, don’t worry. You can substitute something that you would prefer. Try goats cheese, sheep milk feta, or even parmesan. All of these are excellent choices.

Comments: 0
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