Southwest Skirt Steak Tacos
Savor the simplicity of steak tacos with skirt steak, fresh tortillas, avocado, cheese, peppers, onions, and sauce, a perfect treat for hot sunny days!
Grilled Chon-Hae Korean Steak with Spicy Sauce
The umami of sesame oil combined with soy and chili in this recipe is quite the flavor explosion. This recipe involves marinating your steaks for at least a few hours and then finishing with a fresh herb sauce that will blow your mind. I first used this recipe when competing in a live cooking contest at the Edmonton Home Show on the food stage. I was victorious in the contest and have loved this recipe ever since.
Low and Slow Peppery Burnt Ends
Burnt ends might be my favorite single bite of food in this whole world. Burnt ends are not burnt and they are also not the ends of anything, so it’s a funny name if you ask me. Burnt ends are made from the point of the brisket and they are little moist tender cubes of amazingness. Sometimes referred to as “Beef Dice” because of their shape, anytime you are eating them you should feel lucky because they take a long time to prepare right and if they are done right, they are buttery and amazing.
Black and Bleu (Blue) Ribeye Steak
Ribeyes are the king of steaks, their buttery fatty flavor gives you lots of opportunity to make your seasonings sing. You want to hit your steak with strong flavors to really stand out. I usually stick with White lightning and Double secret steak rub, but when I am looking for a change a blackened steak with blue cheese is an out of this world combination. Spiceology came up with a spice blend featuring this iconic mix to tingle your taste buds. I was a little nervous about the pungent blue cheese would overpower the steak, but I was pleasantly surprised that it just gave a little zip of flavour that paired nicely with the heat from the blackening spice.
Dinosaur Bones, Aka Monster Beef Ribs
Monster beef plate ribs are one of my most indulgent meals that I chase down a couple of times per year. The feeling of plowing into a single rib that can feed 1-2 people is a very primal moment for most people. Combine that with a beautiful bark and soft juicy salty meat in the middle and you’ve got yourself some BBQ heaven.
Beef Finger Meat – Easy and Unique Recipe
You have walked past it a hundred times in the grocery store and thought to yourself “that’s looks delicious, I wonder how you cook it?”. Beef finger meat is very alluring because of it’s rich fat content and price (hint: it’s cheap!). But what is it!? Beef Finger meat is the meat that exists between the bones of beef ribs. This fatty, juicy meat is typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. So think half way between the short plate ribs and the ribeye. Because beef rib meat is one of my favorite things to eat off a cow, I had to perfect a recipe for the beef finger meat to take advantage of the cheap price and not paying for the bone!