This recipe from Martha Stewart is my go-to for whenever I’m in the mood for a grilled portobello mushroom burger. The sweetness of balsamic vinegar and roasted red peppers combines with tangy goat cheese and umami from the portobello to produce a heartiness between two buns that rivals any burger.
I came up with this corn dish while brainstorming for a simple, low maintenance side dish for my family’s Fourth of July get together. It’s inspired by classic Mexican recipes like Mexican Street Corn, smothered in queso fresco and chili powder, that you’d typically find in a food truck. However, I put a little Midwestern spin it – aka cream cheese.
Midwesterners seem to love every food that’s white: cream, potatos, egg salad, walleye, you name it. So naturally, I figured smothering something in the cream-cheese-esque cheese known as Boursin would do the trick to satisfying my family’s taste buds because to them it doesn’t look “weird.” It’s an easy way to pack extra flavor into something that looks comforting and is by no means intimidating.
This recipe is actually inspired by Marlboro’s Fifty from the Trail cookbook. The beauty behind Big Ol’ Mess is that there’s no rules. You can literally make it a thousand different ways to tailor it to your taste. It’s also the easiest, no brainer, low maintenance, beer friendly grillin’ side known to man.
The classic margherita pizza is perhaps the best example of a great grilled pizza. Fresh, light ingredients pair perfectly with the smoky, crunchy and chewy crust. Be forewarned, you may want to make two!
Buffalo shrimp cups are super tasty, a little spicy, easy to make and they look great!
Recently, I’ve been experimenting with planking and this recipe is one I knew couldn’t fail. You just can’t go wrong with potatoes, herbs and the fantastic aroma of cedar gently lingering in the background. I used baby klondike potatoes for this, but baby reds or fingerlings like a Russian Banana would also work great. I don’t like them to get too big, because I want to get as many on a plank as possible and I want that cedar to fully penetrate the flesh.
For this recipe, you can use either use a flavorful beef ribeye, tritip, NY strip or even a leg of lamb. These protiens are great because they boast a lot of flavor, and hold up well to the bold rub.
We’ve recently come across this coffee rub by Bobby Flay and we’ve got to say, it’s pretty amazing. If you’re looking for something a little different that brings both the heat and the sweet, this is your ticket. It’s perfect for protiens with strong flavors like a leg of lamb or beef tri-tip. It also …
Grilled French toast is a great way to utilize your grill for more than just burgers and chops. Feel free to use your favorite French toast recipe, or the one I have here (which I’ve “borrowed” from Alton Brown, with a few tweaks).
A mop sauce is intended for basting meat during the grilling or smoking process. It helps by adding moisture, preventing meat from drying out over high heat or long cooking times. This is the most basic and easiest to make and use.