There are a lot of different ways you can get creative with our marinated steak and chicken cuts, instead of just putting them on the grill. For this month's Steak of the Month feature we will be using our Burgundy Wine Steak Tips & Mushrooms to create a french classic,
This recipe incorporates a modern twist by adding tomatoes to this tradition dish inspired from Italy. We felt it was the right time of year to let the oven warm up the kitchen and then serve this in a large bowl over mashed potatoes or risotto. Be sure to eat
Prized for its flavor and historically known as the butcher's steak because the butcher would keep it for themselves. The Hanger steak is the second most tender cut on the animal next to the tenderloin.You may have allowed us to marinate it for you in our Jim Beam Whiskey Peppercorn
Remove roast from the refrigerator. Peel and crush 5 Fresh Garlic Cloves, Sprinkle about 1 Tablespoon of Sea Salt over the crushed garlic, chop and smear to make a paste, transfer to a small bowl and mix in 3 Tbsp of Olive Oil. With the fat side up score across the
Lightly Season Trip-Tip Roast with Camp Mix Seasoning. Allow to rest at room temperature for about 30 minutes.
While the Tri-Tip comes to room temperature, place a handful of Mesquite chips in water for the same 30 minutes. Prepare a charcoal grill for In-Direct grilling then light All Natural Lump Charcoal. Once flames have
Allow roast to come up to about room temperature. Preheat oven to 500°.
Season the roast with fresh cracked pepper and other herbs and spices. Little to no salt, as it could draw out the moisture. We recommend our House Seasoning.
Place the roast with the fat cap side
Allow roast come up to about room temperature. Preheat oven to 425°.
Rub all over with olive oil; season the roast with fresh cracked pepper and other herbs and spices. Little to no salt, it will draw out the moisture. We recommend our House Seasoning
Heat a large skillet