Why would you frequent fast food Mexican joints when you can enjoy a freshly grilled sirloin burrito in the comfort of your home? To make it even better, the fine folks at Master Purveyors, specialists in fresh hanging wet and dry aged prime beef, have put together the following recipe that also features a fiery red chimichurri sauce.
Read MoreGrilled Ribeye with Classic Steak Butter
Start any conversation with the word "ribeye" and you've got my undivided attention. Add to that a classic steak butter as in this recipe from Master Purveyors, specialists in fresh hanging USDA wet and dry aged prime beef, and I'm yours for life!
Read MoreSalt Lick Smoked Brisket Burger
Looking for something special to do with brisket leftovers? Well leave it to Salt Lick Bar-B-Que pitmaster Scott Roberts up the leftover ante with this smoked brisket burger recipe, found in the recipe and photo rich "Salt Lick Cookbook"!
Read MoreBreakfast Burger
It's breakfast. It's a burger. It's a breakfast burger from yours truly and sponsored by Omaha Steaks.
Read MoreHow to Grind Your Own Meat at Home
Last summer I purchased a grinding attachment for my kitchen stand mixer and since then I’ve had a ton of fun grilling my own meat blends for hamburgers, sausage and more. While ground beef from your local grocery store or butcher are perfectly fine when you’re short on time, grinding it at home allows you the freedom to play with different combinations of chuck, brisket, shortrib, and more.
Now although grinding your own meat at home might seem extremely challenging, it’s really quite simple once you understand the basics. For that, we’re turning to John Carruthers and Jesse Valenciana, authors of the recently released BBQ and grilling cookbook ManBQue! By (Running Press, 2014), for their grind meat “how to”.
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