“In West Philadelphis born and raised, eating cheesesteaks is how I spent most of my days.” Ok, so those aren't the exact words from The Fresh Prince of Bel Air theme song but they should be.
After all, the Philly cheesesteak is as much a part of what defines the City of Brotherly Love as the Liberty Bell, Independence Hall, and the Rocky steps. Travel outside of Philadelphia (say to Bel Air) and finding a decent cheesesteak can be like finding a Skittle in a bag of M&Ms.
As part of Grillocracy’s ongoing relationship with the fine folks at Certified Angus Beef® brand, I am firing up the grill for my own flavorful twist on this classic sandwich – the grilled Philly cheesesteak calzone!
[FTC Disclaimer: This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. The recipe and opinions are my own.]
Ask anyone to name their favorite comfort foods and more likely than not meatloaf and mac-and-cheese will top the list.
While both dishes are relatively basic in both preparation and presentation -- especially in the age of Instagram food pron -- something truly magical happens as soon as they hit the table. Life could literally be falling apart around you yet suddenly you’re back in your childhood home enjoying mom’s “Meatloaf Monday” or in your college dorm room diving into instant mac-and-cheese (completed with neon orange “cheese” powder) after a night out on the town.
But why choose between two truly comforting dishes when you can crank the nostalgia levels up to eleven and create something truly epic for dinner? Enter our Smoked Mac and Cheese Stuffed Meatloaf recipe, created as part of Grillocracy’s ongoing relationship* with the fine folks at Certified Angus Beef® brand.
If you like macaroni-and-cheese and you like burgers, then you’re going to love this recipe for the Ultimate Mac-and-Cheese Burger featuring a cheese stuffed burger set between a bun made entirely out of deep fried mac-and-cheese! Oh, and we’ve added some bacon just because!
Created by our grilling guru Clint Cantwell on behalf of Kingsford.com, this is arguably the cheesiest burger you'll ever have!
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.
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.
Like turkey at Thanksgiving, corned beef is often thought of as a once a year type of meal.
Today I'm firing up the grill for an Italian twist on the classic Reuben sandwich -- a Reuben pizza recipe sponsored by Omaha Steaks featuring a rye bread crust, Russian dressing, swiss cheese, sauerkraut, and sliced corned beef.
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...