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BBQ Ribs on a gas grill

BBQ Ribs On A Gas Grill

For years we par-baked ribs in the oven wrapped in foil and just finished them off on the grill. Since meeting Mike Mills of 17th Street Barbecue we have learned from the best! One of Mike’s first impressions of GrillGrates was that they would be ideal for ribs for the backyard griller (as opposed to the Smoker crowd) People always ask Mike how to do ribs on a grill, and his answer had been- it’s hard to do, and he suggests smoking. The added protection of GrillGrates makes all the difference. Since meeting Mike, grilled ribs have become a staple in our home.

Tenderloin Roulade

Beef Tenderloin Roulade with a Portabella & Red Wine Sauce

Every once in awhile you need to splurge and the holidays are the perfect time. Supermarkets always seem to have sales on whole cuts of meat so the timing is right. Cooking a whole beef tenderloin can be stressful for two reasons. #1: The price tag! You don’t want to screw up a piece of meat that cost you $100 or more. #2: The lack of internal marbling can cause this meat to dry out if you overcook it. This recipe details a couple of classic techniques: butterflying and trussing or tying. We also add a savory filling to help elevate the rather mellow flavor of beef tenderloin.

Grilled Rack of Lamb

Grilled Rack of Lamb Using The Reverse Sear Technique

Rack of lamb is a nice treat and when cooked properly it can become one of the most succulent and flavorful things you will ever eat. This simple recipe uses the reverse sear technique and very basic seasonings and preparation. If you know a good butcher, ask them kindly to remove the fat cap from the rack of lamb and have them “french” the bones for you. Frenching the bones is basically removing all of the meat, fat and connective tissue that surrounds the bones.

My Father’s LONDON BROIL Recipe

London Broil was my Father’s signature dish. When I saw it marinating in the fridge I knew we were in for a feast. In honor of Father’s Day we dusted off Dad’s recipe. London Broil is a good value and is delicious when grilled and sliced fairly thin. The secret to this recipe is the Catalina Dressing. An unusually sweet and thick salad dressing is a good marinade and made a sweet crust on the meat and the flavor permeated the meat as well.

Ribeyes on the Kamado Joe

Ribeye Steaks- Seared, Not Charred

Grilling Ribeye Steaks is top-shelf grilling, and certainly one of the juiciest steak cuts. Flare-ups from fattier meats can engulf a beautiful steak in a second but not with GrillGrates which protect against flare-ups, and keep the juices sizzling with the steak and not feeding the fire. Fats drain out the bottom of the GrillGrates and burn up on the backside of the GrillGrate not on the outside of your food. Put away your water bottle and grill wonderful steaks with confidence with GrillGrates. We like the 1-1.5 inch thick cuts and only trim excessive / non-connective fat off the perimeter.

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15th of January 2019 10:00 PM Link
Do you love burgers as much as we do?

Have you ever thought about grilling up something other than hamburger patties?

We take a look at some great red-meat alternatives to help you grill healthier in 2019!

Beyond Meat Impossible Foods #healthygrilling #vegetarianoptions

https://bit.ly/2TVQMp5
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14th of January 2019 08:18 PM Link
In honor of National Hot Pastrami Day we give you this grilled pastrami reuben! Anyone else ever grill up up some sammiches on GrillGrates? #GrillGrateful #Pastrami #Reuben
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11th of January 2019 07:54 PM Link
We love red grills and cannot lie! With the sun shining we decided to roll out the red carpet! Happy Friday!
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11th of January 2019 07:25 PM Link
3 Days left to enter National Barbecue & Grilling Association Awards of Excellence. Lots of new digital media categories this year too. See you in KC!
10th of January 2019 07:34 PM Link
We got our WAGYU!! We’ll be grilling these beauties next week.

Get yours from our friends at Crowd Cow!
#grilling #wagyubeef #grillgrates

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