We’re getting over the curse of episode thirteen by talking about what’s grilling this Labor Day weekend!
Posts Tagged ‘Beef’
This week we’re all beef as we settle into an increasingly popular debate with the term “kobe beef.” We’ll also be talking wagyu, Chopped Grill Masters and the importance of knowing thy butcher.
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 …
The short loin is a lot like the New York Yankees. Just like the Yankees always make it to the playoffs, the cuts from the short loin always make it on steakhouse menus, and like the Yankees, the short loin may have the most expensive lineup.
Get your skirt steak quick facts in our first “Hot Topic” installment plus a great quick rub to get you started with with this excellent cut of beef!
If you’re like me, you often get a little over zealous when it comes to grillin’ and you end up cooking way too much food because you’re having a damn good time. Plus, you love practicing your technique, so you throw a couple extra steaks on as you fine tune the skill of the grill.
Never fear. Your protein surplus will not go to waste! It’s not rocket science. It’s tacos.