You Need a Steak Recipe
Our Signature Steak Recipe. Buy the kit, make the best pulled steak you ever had!
Beef Back Ribs
Beef back ribs are one of the foundations of great barbecue. They come from the loin of the cow and are just the bone off the prime rib. So, if you buy a bone in prime rib, you can get yourself a beautiful rack of beef back ribs by just removing the bones from the loin muscle. Lots of people leave it on, lots of people remove it, there is no right or wrong answer. This recipe is just to teach you how to cook these ribs if you remove them or are lucky enough to find them already removed at the butcher or grocery store. On these ribs most of the meat will end up being between the bones, unlike Plate ribs where the meat is on top of the bones. So, you will get less meat, but it will be a little more tender and just as delicious.
Upgrade Frozen Burger Patties
We want you to make world class barbecue at home, but sometimes you just need a fast and easy meal. Barbecued burgers are one of the most popular foods that are made on the barbecue, especially in Canada. You can take the time to make your own fresh patties and we recommend you do, but not everyone has time for that today. So here are a couple of tips for upping your grill game, even if you are using store bought frozen patties.
Smoked Beef Wellington
When I go to restaurants, I usually order steak if it’s on the menu…. That is, unless there is also beef wellington on the menu. This is one of those dishes that is steak, but it is so much more than that. This rich buttery pastry wrapped steak will melt in your mouth and also provide a distinct crunch when it’s done right. It is the perfect combination of savoury with a little bit of sweetness. This dish was named after the first Duke of Wellington, but I think it’s a meal fit for a king or queen.
Perfect Picanha
Picanha is the top cap of the top sirloin and it is very popular in Brazilian cooking. Most often they do it Rodizio style, which is slow roasted over coals but we don’t all own that kind of smoker, so we mastered a way to make this beautiful cut of beef on your BBQ or smoker without the need for a rotisserie.
Beef Plate Ribs
Beef plate ribs are the ones that everyone is after, because they have 1-2 inches of meat on top of the bones. When you get Beef ribs where all the meat is in between the bones and they have nothing on top, those are back ribs. Back ribs are delicious, but when I drool about beef ribs, those are lower on the rib and the meat is on top, so try and get the plate ribs if you can. Sometimes these can also be called Beef chuck ribs, so keep your eyes out for different names. The key indicator is the meat on the bone.
