Independence Day weekend is finally here and that means tens of thousands of Americans will be firing up their smokers and grills to mark the holiday with friends, family, and neighbors.
To get the party started right, we've compiled several of our favorite Grillocracy recipes for you to choose from when creating your grilling menu!
Read MoreThis Mother’s Day, why fight the crowds at some overpriced chain restaurant when you treat mom to what will arguably be the most flavorful steak she has ever encountered – the “Ultimate oo-MOM-ee Ribeye.” As an added bonus, the steak is prepared outside so there are no dirty dishes or kitchen mess for her to deal with later!
Read More“In West Philadelphis born and raised, eating cheesesteaks is how I spent most of my days.” Ok, so those aren't the exact words from The Fresh Prince of Bel Air theme song but they should be.
After all, the Philly cheesesteak is as much a part of what defines the City of Brotherly Love as the Liberty Bell, Independence Hall, and the Rocky steps. Travel outside of Philadelphia (say to Bel Air) and finding a decent cheesesteak can be like finding a Skittle in a bag of M&Ms.
As part of Grillocracy’s ongoing relationship with the fine folks at Certified Angus Beef® brand, I am firing up the grill for my own flavorful twist on this classic sandwich – the grilled Philly cheesesteak calzone!
Read MoreSriracha may be the spicy condiment of choice these days but coming up fast on its heels is gochujang — a fermented hot chili paste that has been a staple in Korean cuisine due to its umami-rich, well-balanced flavor.
To help introduce the general barbecue community to the depth of flavor the condiment provides Chef Edward Lee is firing up his recipe for grilled ribeye steaks with gochujang butter and nori. Mark our words -- not only will you love this recipe but you'll soon be making permanent space in your fridge for gochujang!
Read MoreIf heaven was on earth, it would be in the form of a 30oz. dry aged tomahawk ribeye like the one found online at master meat purveyors Chicago Steak Company (you can purchase yours here).
Now when it comes to preparing a 6 week dry aged premium Angus ribeye, it all starts with the seasoning. While a bit of Kosher salt and cracked black pepper would do just fine, I decided to really accentuate that big beefy taste with a toasted fennel and chile rub.
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