Made up of parsley, garlic, and lemon, gremolata is an easy-to-make condiment that is quite popular in Italy and pairs nicely with grilled veal, steak, and more.
For this recipe, I use some amazing Wagyu New York strip steaks from Snake River Farms* which are perfectly marbled and packed with flavor, but you can substitute virtually any steak. To really take the flavor over the top, I finish the steak with a homemade chipotle olive oil.
Cinco de Mayo is upon us and to get your celebration started right, we've got a number of great grilling recipes waiting for you -- from grilled guacamole to tasty tacos and more -- just by following the link below!
If you're a fan of extreme heat then you're going to love our recipe for the Fire Eater Guacamole Burger.
Ring in the New Year with the ultimate surf-and-turf -- smoked ribeye fillets with butter poached lobster -- in this recipe created by Grillocracy's Clint Cantwell on behalf of and courtesy of Snake River Farms!
Chef Geoffrey Zakarian is raising the "steaks" this summer, teaming up with Beringer to produce some new steak and wine pairing recipes including this amazing grilled flat iron steak recipe featuring red wine blue cheese butter!
Who doesn't enjoy a nice refreshing beverage while grilling up ones favorite food? Today we're taking the marriage of beer and barbecue one step further with an epic steak recipe created as part of the 2016 #GuinnessBBQChallenge and featuring Guinness Blonde American Lager battered fried onion strings and a Meyer lemon "beer blanc" sauce!
In their cookbook Around the Fire, Greg Denton and Gabrielle Quiñónez Denton, co-owners and husband and wife of Portland’s beloved OX, offer up new and inventive grilling done in their signature Argentine-by-way-of-Portland style.
From stunning cocktails to mouthwatering seafood dishes and beyond, the book showcases just what makes their restaurant so popular. Here’s one of our favorite recipes from the book, Grilled Beef Skirt Steak with Onion Marinade!
If you're going to spend your hard earned money on a beautiful steak, why not take a few extra steps to ensure that it is grilled to perfection? How does one grill the perfect steak you might ask? It's actually not that difficult as long as you follow the advice of several top grill masters in this graphic courtesy of our friends at Kingsford charcoal!
This Summer, Chef Esdras Ochoa. Ochoa, owner of the acclaimed Los Angeles taco shop Mexicali, is bringing elevated Mexican mesquite grilled dishes to LA’s hot Frogtown area with recently opened Salazar, a Sonoran-style BBQ restaurant featuring such mouthwatering recipes as this one for grilled skirt steak tacos with fresh guacamole and salsa rosa!
There are burgers and then there are BURGERS! In this recipe, the winningest woman in competition BBQ, Melissa Cookston, travels back to her Delta roots to create a burger that has been a surefire hit ever since she opened the doors on her first Memphis Barbecue Co. restaurant several years ago. This and countless other recipes can be found in Melissa's first book, Smokin' in the Boys Room (Andrews McMeel Publishing).
Cut from one of the tenderest portions of the cow, the tenderloin, Chateaubriand is a truly luxurious roast that is perfect for any holiday or special occasion. Like filet mignon, Chateaubriand is virtually void of any internal fat so it must be cooked with care in order to avoid drying it out. By wrapping the roasts in bacon prior to grilling, you are not only able to introduce a ton of fat and flavor, but also protect it from the dry heat of the grill.
National Burger Month is officially underway and Grillocracy is celebrating with a burger that was inspired by all of the beautiful, fresh produce currently available at local farmer's markets nationwide!
Check out the full recipe by clicking the link below.
Flank steak is one of those beef cuts that is often overlooked simply because people are aware of how tender and flavorful it can be when cooked right. In this recipe from All Fired Up: Smokin' Hot BBQ Secrets from the South's Best Pitmasters (Oxmoor House, 2013), acclaimed pitmaster Troy Black and the team at Southern Living hit it out of the park by slicing the flank steak thinly to create grab-and-go lemony beef skewers.
There are some things in life that are meant to go together like peanut butter and jelly, weddings and the chicken dance, and steaks and the grill.
While steaks can certainly be prepared indoors in a skillet, grill pan, or the oven, these methods pale in comparison to the depth of flavor that is achieved by cooking with smoke and fire. To help get you started on the road to creating a restaurant quality grilled steak at home, we’ve created the following tutorial.
We're all familiar with cheese stuffed jalapeno poppers but what if you replaced the cheese with smoky bratwurst, wrapped the pepper in bacon, then hit them with the grill? The result would be these irresistible brat poppers courtesy of the bratwurst experts at Johnsonville! For the complete recipe, simply follow the link below...
For many, St. Patrick's Day is all about green beer and day long pub crawls. But for me it means some sweet deals on ready-to-prepare corned beef, especially a couple days after the holiday. And while I love to have a few on hand it the freezer for corned beef sandwiches throughout the year (or, better yet, for my corned beef burger recipe found here), they are also a great shortcut for making your own smoked pastrami.
Next Thursday is St. Patrick's Day and in celebration of the holiday, we've got one of my favorite original burger recipes -- the St. Patty Melt.
It all came to me as I walked past one of the countless delicatessens surrounding my New York City office and spied my favorite corned beef Reuben sandwich! A great sandwich, true, but why stop there? I then turned to another local favorite, the patty melt, and asked myself why the heck I couldn’t turn corned beef into a burger and create a Reuben inspired patty melt.
For the full "how to" and recipe, simply click the link below.
Now when it comes to preparing a 6 week dry aged premium Angus ribeye, it all starts with the seasoning. While a bit of Kosher salt and cracked black pepper would do just fine, I decided to really accentuate that big beefy taste with a toasted fennel and chile rub.
When it comes to game day eats, few dishes are better received than sliders. And for good reason as guests get to enjoy a burger that has been cooked to perfection while also saving room for the rest of your big game spread.
As such, Grillocracy is turning to the beefiest of beef experts, aka the team at Certified Angus Beef, for their favorite slider recipe!
Only eight days remain until footballs biggest showdown of the year and Grillocracy has an all star lineup of game day eats beginning with this flavor packed coffee and chili rubbed steak tip skewers recipe from the fine folks at Community Coffee!
The holidays are here and what better way to celebrate than with a beautiful bone-in prime rib from Double R Ranch? In this recipe by Grillocracy's Clint Cantwell (and courtesy of Double R Ranch), prime rib is rubbed with a flavor packed orange-rosemary paste and served with smoked au jus.
While the base of this dish is a flavor packed coconut and curry noodle soup but the real star is the steak which receives a healthy dose of an Asian inspire dry rub seasoning before being grilled hot-and-fast.
The true secret to flank steak, though, is in the slicing, as cutting along the natural grain of the meat will result in an extremely chewy bite while slicing against the grain renders it a fall apart tender addition to this soup. For the complete recipe, simply follow the link below!
Did you know that Halloween is the third largest sales day for pizza? But why spend your fright night waiting for the overworked and underpaid deliver person to finally arrive when you can fire up the grill for your own “pumpkin” pie?
There are few dishes that take the bite out of a cold winter day than a great big bowl of chili. And while I’ve been known to turn out some pretty darn good batches of chili, I really wanted to amp it up last weekend so I decided to smoke the beef before adding it to the rest of the ingredients. The result? A rich, smoky batch of goodness that the family truly loved!
Over the past few months I have become obsessed with sous vide cooking, a process in which meats or other ingredients are cryovac'd and simmered in a water bath over a long period of time in order to ensure a tender and perfectly cooked end product.
Most recently I decided to amp up an already amazing product, two 12oz. Certified Angus Beef strip steaks by starting them in the sous vide water bath then finished hot-and-fast on the grill for a nice sear. Here's the complete "how to" and recipe...
Today at Grillocracy, traditional burgers get a bite-sized make-over with grilled jalapeno cheddar burger bite kebabs courtesy of Brandie Koskie, Managing Editor of DietsInReview.com.
Summer is a great time of year to incorporate fresh fruits into your grilling menu. As such, I recently developed a burger recipe for Kingsford.com that strikes the perfect balance of sweet and savory through the addition of a fresh smoked cherry salsa!
As National Hot Dog Month comes to an end, grillmaster Clint Cantwell is amping up this "totally tubular" grilling mainstay with 10 "Must Try" Hot Dog Topping Combinations. From a Philly cheesesteak inspired dog to Frito pie on a bun, these topping matchups go well beyond the traditional ketchup and mustard flavor enhancers.
It's National Hot Dog Month and while there are literally thousands of different ways to serve this ballpark favorite, one of my favorites is the Chicago dog which combines mustard, pickles, fresh tomatoes, sport peppers, onion, neon green relish, and celery salt.
In celebration of this Windy City classic, Grillocracy is turning to Tim Murphy, author of the cookbook series Flannel John's Cookbooks for Guys, for his Chicago-style hot dog recipe as featured in The Tube Steak Boogie.
This is na-cho ordinary burger, taking the crunch and cheese of nachos and merging them with a perfectly grilled beef burger.
It all starts with a grilled patty that has been kicked up with taco seasoning, followed by a layer of tortilla chips and cheese, some spicy salsa, more cheese, and a blast of grilled guacamole, all of which is sandwiched between a lightly toasted hamburger bun! But the best part about this super-sized burger is that anything that might fall out can be scooped up with extra tortilla chips.