You may not live in Philadelphia but that doesn’t mean that you can’t enjoy a great cheesesteak sandwich. Today I’m firing up the grill for my own version of this classic combo of meat and cheese in a recipe sponsored by Omaha Steaks and featuring grilled sirloin, cheddar and gruyere cheese sauce, and home-made buttermilk onion rings.
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Grilled Chicken and Waffle Biscuits with White Sausage Gravy
Since moving back to the South, I've rediscovered the magic of two food duos -- chicken and waffles and biscuits and Country (white) sausage gravy. And while these are great on their own, they're even better together as in today's recipe for Grilled chicken and waffle biscuits with white sausage gravy! I also added a bit of arugula for an additional peppery bite.
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5 Reasons Your BBQ Ribs Suck
Who doesn't love a great rack of low-and-slow smoked ribs; one that has been kissed with just the right amount of smoke, has moist and tender meat that pulls away from the bone cleanly with eat bite, and was sauced just prior to serving in order to avoid that awful burnt caramelized sugar coating.
But reaching that perfect balance takes practice. To get you started on the road to smoked rib awesomeness, here are 5 Reasons Your BBQ Ribs Suck.
Read MoreHow to Grill a Hamburger
Ask anyone you know what he or she likes to grill and more often than not one of the top answers will be burgers. The problem is, many of these burgers end up being dry and flavorless due to any number of factors including the type of meat being used, the cooking temperature used, the amount of time they spend on the grill, etc.
But worry no more! Today Grillocracy's got 10 tips for reaching burger perfection.
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Smoked Baby Back Ribs with Cider Rum Barbecue Sauce
Steven Raichlen is known as a master of the smoker and grill but he's also a mean cook in the kitchen as evidenced by his latest cookbook Man Made Meals: The Essential Cookbook for Guys (Workman Publishing Co. 2015).
In it, Raichlen offers up kitchen tips and techniques that every man should know such as how to slice, dice, and chop properly; the secrets to trussing a chicken or opening an oyster; and the importance of mise en place (the advance prep of ingredients) as well as over 300 recipes that range from fire-eater wings to ice cream floats for grown-ups.
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