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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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  • Phillipino style BBQ pork on a stick on the pkgrills
  • Look at this steak! Repost owensbbq with getrepost  It
  • First time ever ! grilling beef tenderloin Also cabbage onions
  • Sunday was a funday Sunny and juicy
  • Forward see year on a beautiful 35 day dry aged
  • Cooked this pork chop in a sous vide bath to
  • Shes a beauty today in the nations capital! Were up
  • 22 Webber Premium Grills on display for Fridays Grill Competition
  • Searing hot GrillGrates grilled this porterhouse steak to perfection! Served
  • Sunday Dinners at The ODells rockwoodcharcoal code3spices biggreenegg egghead grillgrates
  • The USDA Prime NY Strip steaks just came out of
  • grassrunfarms ribeye on the grillgrates looking good!!! 501bbq pkgrillsgrillgrates grassrunfarms
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15th of February 2019 10:07 PM Link
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14th of February 2019 11:04 PM Link
We hope you're having a GRATE Valentine's Day!

We love this creative arrangement from @bbq_boy. Show us what you're grilling up tonight!
#grillgrateful #greatfrilling #ValentinesDayontheGrill #grillgrates
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14th of February 2019 12:53 PM Link
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13th of February 2019 10:22 PM Link
If you only have one conference you can attend- the National Barbecue & Grilling Association is it!
13th of February 2019 05:29 PM Link
Recapping last weeks SCA event, contest winners and more before we fire up the grill and load up with chicken!

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