Smoked Armadillo Eggs
Savour the spicy, creamy, and smoky goodness of these Smoked Armadillo Eggs! ????????????
Ribeye Philly Cheese Steaks
When we were named the official tailgate bbq ambassadors to the Edmonton Elks, we knew we needed to knock our food out of the stadium! I did some research to find the best and most sensational tailgate bbq food around. Taking my own tastes into account, I decided that philly cheesesteak sandwiches was the answer
Thors Hammer Beef Shank
Thors Hammer Beef Shank Thors Hammer has been on my cooking bucket list for a few years. It’s a very intimidating piece of meat, mostly because of its size, but also because it contains a bunch of intramuscular tissue that makes it tough with tendon and sinew. When...
Smoked and Pulled Beef Chuck Tacos
I bought a chuck roast and cut the bottom portion into Denver steaks that were incredible! But now, I had the top portion that is usually ground up into hamburger to make incredible burgers, but I wanted to try something a little bit different. In honor of Cinco de Mayo, I thought it would be fun to make pulled beef tacos. I decided to treat the beef very similar to pulled pork, but instead of wrapping in foil, I wrapped it in a tray with some beef broth to really braise and break down the connective tissues a little more fully.
Smoked Pork Gyro on the Trompo King
Smoked Pork Gyro, Pork Shawarma, Pork Souvlaki, Pork on a stick, it doesn’t really matter what you call it, this recipe of stacked, marinated pork cooked over fire and stacked on pita with cheese and veggies is one of the most satisfying street meals you can get.
Wagyu Rib Cap Steaks
Rib cap steaks are one of the most decadent, fatty and delicious cuts of steak on a cow. This decadent morsel comes from the top of the Ribeye also referred to as the Spinalis. This is one of the most tender and flavorful pieces on a whole cow. I was very lucky to have been gifted 2 cap steaks by my friend Jeff Nonay of Lakeside Farmstead. They raise a breed of Wagyu called Wagyu X because it’s wagyu cattle crossed with Holstein cattle. I have been eating Jeff’s beef for a number of years and I have to say that it keeps getting better. His marbling percentages keep getting higher and every year it more closely resembles some of the full blood wagyu cattle that we import from the USA.