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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.

Grate Steak and Eggs

Grate Steak and Eggs

Steak n Egg has become somewhat of Christmas Eve tradition here at the GrillGrate HQ. It is the perfect way to celebrate the Christmas holiday whether you’re working or not. Decedent yet simple to prepare; breakfast doesn’t get much better than this!

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13th of June 2019 08:02 PM Link
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13th of June 2019 02:04 PM Link
🎁4 DAYS LEFT TO SAVE🎁 Get dad the gift that will make him a world class GrillMaster! Use code GRATEDAD to save 15% now through Father's Day! www.grillgrate.com
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12th of June 2019 02:30 PM Link
Place your order with FedEx 2nd Day Service by 2PM EST TODAY to receive your GrillGrates by Father's Day & have a GRATE grilling moment with dad on Sunday! Use code GRATEDAD to save 15%!
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11th of June 2019 06:10 PM Link
Its #NationalCornOnTheCobDay and YES you can grill that! With GrillGrates 😋
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11th of June 2019 02:00 PM Link
Brag on your Dad and you could win $100 in GrillGrate bucks!

Just post a picture of Dad doing his thing at the grill and use #GrateDad We'll choose 3 winners and announce them on Monday, June 17th!

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