Posts

Lane’s BBQ Sweet Heat and Signature Ribs

Want Team Ahh Townley’s secret for great BBQ? Use our guys go-to rub…Lane’s BBQ Signature Rub. It’s perfect on the Lane’s BBQ Sweet Heat and Signature Ribs and all of your other meat, too! Read more

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KILLER Steak + Lobster + Bacon-Wrapped Asparagus

The is the perfect dinner for any special occasion!  This KILLER Steak + Lobster + Bacon-Wrapped Asparagus has got everything: surf, turf, and some veggies! Read more

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Lane’s BBQ Seared Ahi Tuna Steak

This is a healthy, delicious recipe using Lane’s BBQ new signature finishing salts. Try Lane’s BBQ Seared Ahi Tuna Steak and let us know what you think! Read more

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Twice Baked Buffalo Chicken Sweet Potatoes with SPF 53 and One-Legged Chicken

We love this recipe from our friend, Ryan Lane, at Lane’s BBQ. He takes the everyday sweet potato and elevates it to something spicy and delicious in this recipe for Twice Baked Buffalo Chicken Sweet Potatoes with SPF 53 and One-Legged Chicken.

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Lane’s Jalapeno Cilantro Slaw

Ingredients:

1 head Green Cabbage (shredded)

1 head Purple Cabbage (shredded)

1 small red onion (sliced thin)

1 Jalapeno (seeded and chopped)

1 Lime (zest & juice)

Cilantro (handful)

Lane’s BBQ Signature Rub (teaspoon)

Lane’s BBQ Sorta White Sauce (1 cup)

Method:

Combine green and purple shredded cabbage, onion, jalapeno and cilantro. Then add the lime juice, zest and season with Signature

Rub. Add Sorta White Sauce and mix well to combine. Serve and enjoy!

Lane's Jalapeno Cilantro Slaw
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Reverse Seared Filet & Ribeye

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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