Smoked Chicken Sandwiches cooked on the Big Green Egg are just fantastic, especially with homemade Chipotle mayonnaise. Try them today! Read more

Celebrate National Barbecue Month this weekend with Dr. BBQ’s Smoked Flat-Cut Brisket with Coffee recipe that includes coffee and Barbecue Rub #67. Read more

We cooked these at our Steak Class with Ryan Lane of Lane’s BBQ, and they were a huge hit!

Preparation:

Big Green Egg at 275 degrees, indirect heat.

Ingredients:

1 Ribeye Steak
1 Beef Filet
1 Tablespoon EVOO (extra virgin olive oil)
Lane’s BBQ Brisket Rub
Lane’s BBQAncho Espresso Rub
1 1/2 Tablespoon (non salted) butter
Instant Read Thermometer

Method:

Remove steak from refrigerator. Allow steak to come to room temp (about 45 min. to 1 hour). Brush with EVOO and liberally season both sides of the steak with Brisket & Ancho Espresso Rubs. (It will be tough… but try not to eat at this point of the process).

Place steak on the grate and close lid. Grill for 15-20 minutes or until they reach 120 degrees, longer if desired. Remove from heat and place on clean cutting board. Place butter on top and sprinkle a little more seasoning on. At this point remove indirect cooking plate and get grill up to about 550-650 degrees.

Once temperature reached you are going to sear the steaks for about 1½ minutes per side or until you reach your desired doneness. (have fun with this… you can use a cast iron skillet or grill grates).

Allow steak to rest for 10-15 minutes. Slice & Enjoy!

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Everyone loves a great flank steak. Here is IndyCar driver Charlie Kimball’s Great Aunt Dot’s Flank Steak marinated in a “secret family recipe” with fresh salsa and guacamole.

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You can’t go wrong with Mona Lisa’s Glazed Smoked Ham – it’s delicious! Try it for your Easter meal or just because!

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Let’s go straight to the heart of Greece – the delectable cuisine!  This pizza uses the quintessential Greek ingredient, olives, in addition to feta cheese and spinach. Read more

Say cheese! These shrimp and cheddar tostadas are packed with lots of cheese, and even more flavor. Read more