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Recipes

Tomahawk Ribeye Steak with recipe for Bone Broth

Tomahawk Ribeye on Weber Kettle using Vortex

Tomahawk Ribeyes are all the rage. We prepared ours using a reverse sear technique on the Weber Kettle and seared over a Vortex full of lump charcoal. Check out the video

Tomahawk Ribeye on Weber Kettle using Vortex

Direct/Indirect Sirloin Steak (quick method)

Direct/Indirect Sirloin Steak (quick method)

Get a perfect steak the way you like it every time.  Normally a side benefit of the reverse sear technique is slow cooking with smoke to impart a smoke flavor to the meat.  But the greatest benefit is the slow ramp of the internal temp of the meat so that you get a nice red inside and flavorful crust on the outside.

Reverse Sear Sirloin Steak

Reverse Sear Sirloin Steak

This technique works great with a thick Ribeye, Porterhouse, New York Strip, or Sirloin Steak.  We went with Sirloin because that was the best value at the time of purchase.  Sirloin is also leaner so it may not taste quite as good but is a little better for you.



 

Sweet Heat Chili

Sweet Heat Chili
The Sweet Heat spice mix has everything you need for chili because it already has cumin, paprika, some heat and a little sugar. I also typically add a tablespoon of Italian seasoning to chili for added depth, and those notes can be found in the Savory Blast spice mix.

Espresso Rubbed New York Strip Steak with Asparagus and Potatoes Puree

Espresso Rubbed New York Strip Steak with Asparagus and Potatoes Puree
A good steak can be made indoors as well as outdoors.  Try this one soon.