Whether it's a makeshift grate cleaner, a cost effective vegetable grilling basket, or a flavorful replacement for traditional skewers, Grillocracy's got 10 hacks to help step up your grilling game.Read More
Taken from the spine area of a deer, backstrap is arguably the tenderest cut of venison. While it can be grilled whole, the backstrap is quite lean and will dry out quickly so I prefer to cut it into smaller fillets before quickly grilling it over direct high heat.
To finish the fillets, I find that a compound butter comprised of toasted pecans and dried cherries is a perfect compliment to the slight gamey taste of venison.Read More
Slow smoked to perfection, this herb stuffed boneless pork butt is the perfect dish to serve when you're looking to impress your friends and family.Read More
If you've never tried grilled salad then you don't know what you're missing. Grilled just enough to provide a slight charred flavor while maintaining the crunch of the romaine, it's perfect as a side or a main dish when topped with grilled tofu, chicken, fish, or steak. Today Grillocracy turns to Chef Candace Conley (a.k.a. The Girl Can Cook!) for her quick-and-simple grilled romaine hearts with white balsamic vinaigrette.Read More