by Rose Olson | Apr 7, 2020 | Beef, Recipes, Spice Rub Recipes
The American Jerk Rub packs a robust coffee flavor that is perfect for a steak and cast-iron skillet. Total Time: 90 minutesServings: 4 Ingredients: 4 Tbsp American Jerk Rub 12 oz. Flank Steak 4 oz fresh Mozzarella, sliced 2 cups Beet Greens (or other greens) torn...
by Rose Olson | Apr 1, 2020 | Chicken, Plank Recipes, Pro: Mike Lang, Recipes, Spice Rub Recipes
You’ve never tried chicken like this before! The double action from the grilling plank and smoking chips gives the best kiss of smoke to this warmly spiced chicken. Yum! Total Time: 90 minutesServings: 4 Ingredients: 1 whole Chicken Extra-virgin olive oil 3...
by Rose Olson | Mar 24, 2020 | Pork, Recipes, Smoking Pellet Recipes, Smoking Pellets
Curing pork belly before smoking it does several things – it preserves, seasons, and improves the final texture. It needs an extra couple of days but really only takes a few minutes of your time and is completely worth it. Active Time: 4-5 hoursServings: A lot...
by Rose Olson | Mar 18, 2020 | Cedar, Plank Recipes, Pro: Douglas Walls, Recipes
If you’ve never tried duck breast, you are in for a treat. Much more complex and tender than a chicken breast. Active Time: 45 minutesServings: 4 Ingredients: Cedar Grilling Plank 4 Duck Breasts ½ cup Soy Sauce ¼ cup Sesame Oil 2 Garlic cloves, finely minced 1...
by Rose Olson | Mar 10, 2020 | Beef, Plank Recipes, Pro: Douglas Walls, Recipes
Description Total Time: 20 minutesServings: 4 Ingredients: Cherry Grilling Plank 4 each 5 oz. Filet Mignon 2 Tbsp. Garlic, minced 2 Tbsp. Fresh Rosemary, chopped 4 Tbsp. Olive Oil Salt & Pepper to taste Chef's Tip EAT MORE BEEF! Directions: Soak cherry...
by Rose Olson | Mar 4, 2020 | Beef, Plank Recipes, Pro: Douglas Walls, Recipes
Bacon wrapped meatballs wrapped in bacon and smothered in beer cheese sauce. Add the sweet smoky flavors of hickory and you’ve got yourself a winner! Total Time: 1 hourServings: 4 Ingredients: Hickory Grilling Plank 1 lb. Ground Beef Salt & Pepper to taste ¼...
by Rose Olson | Feb 25, 2020 | Pro: Matt Curmi, Recipes, Smoking Chips Recipes
I don’t make fresh pasta as much as I did in my restaurant days, but when I do it always takes me back. I’ll always remember how I first learned to make the perfect, silky smooth pasta with just the right bite… I was working on the southern English coast as a...
by Rose Olson | Feb 19, 2020 | Chicken, Recipes, Spice Rub Recipes
The Hippie Gold rub is a blend of fragrant turmeric, rosemary, and thyme. These flavors go great with a classic roasted chicken and the golden color adds a nice visual too. Total Time: 1 hourServings: 4 Ingredients: ¼ Cup Hippie Gold Rub 1 Whole Chicken, giblets...
by Rose Olson | Feb 18, 2020 | Beef, Pro: Brad Prose, Recipes, Spice Rub Recipes
These unique flavors enhance the beefy flavor of the rich ribeye, allowing the meat to shine. The roasted carrots and coconut parsnips compliment the beef, creating a very exciting plate. Total Time: 90 minutesServings: 4 Ingredients: 1 Tomahawk Ribeye Steak, 36oz 3...
by Rose Olson | Feb 11, 2020 | Recipes, Smoking Pellet Recipes, Thanksgiving
Dry brining and smoking are hands down our two favorite methods to cook a turkey. We are team dry brine over wet brine for a few reasons, one of them being: dry brining helps boost the flavor and retain moisture throughout the cook without forcing you to become a...
by Rose Olson | Feb 5, 2020 | Plank Recipes, Recipes
Stuffed mushrooms are what appetizer dreams are made of. The maple plank adds a certain je ne sais quoi to the whole thing and presents beautifully on the table. Total Time: 45-60 minServings: 7-10 as an appetizer Ingredients: 2 Maple Grilling Planks 20 large white...
by Rose Olson | Jan 28, 2020 | Plank Recipes, Pro: Liz Lynch, Recipes, Wild Game
Spatchcocking sounds fancy but it’s pretty simple in practice. All you need is a pair of shears to remove the spine from a bird. Spatchcocking helps reduce cooking time, ensures even cooking, and is a good choice for smaller game birds when every bit of tasty meat...
