Backyard Inspiration
TEXAS-STYLE BRISKET
Recipe courtesy of Matt Pittman of Meat Church. You can read more about Matt and Meat Church on P30 of our Lifestyle Magazine.This brisket is wonderful alone or served with soft tortillas and taco toppings.Ingredients One 10 to 12 lb (4.5 to 5.5 kg) whole packer brisket (Choice...
TEXAS-STYLE BRISKET
Recipe courtesy of Matt Pittman of Meat Church. You can read more about Matt and Meat Church on P30 of our Lifestyle Magazine.This brisket is wonderful alone or served with soft tortillas and taco toppings.Ingredients One 10 to 12 lb (4.5 to 5.5 kg) whole packer brisket (Choice...
PLANK-ROASTED PEARS WITH BLUE CHEESE
Recipe copyright Kared Adler and Judith Fertig and used by permission of The Harvard Common Press. Photo courtesy: 25 Essentials: Techniques for Planking.Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert...
PLANK-ROASTED PEARS WITH BLUE CHEESE
Recipe copyright Kared Adler and Judith Fertig and used by permission of The Harvard Common Press. Photo courtesy: 25 Essentials: Techniques for Planking.Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert...
PRIME RIB ROAST
Ingredients 1 NorthStar Bison Prime Rib Roast, (bison or beef) 3-4 garlic cloves, minced Olive oil (as desired) 3 tbsp NorthStar Seasoning or your favorite seasoning mix or rub Instructions Coat thawed or fresh roast with olive oil and cover with garlic and seasoning. Wrap with foil and...
PRIME RIB ROAST
Ingredients 1 NorthStar Bison Prime Rib Roast, (bison or beef) 3-4 garlic cloves, minced Olive oil (as desired) 3 tbsp NorthStar Seasoning or your favorite seasoning mix or rub Instructions Coat thawed or fresh roast with olive oil and cover with garlic and seasoning. Wrap with foil and...
INDIAN CURRY SUMMER VEGETABLE PAN GRILL
Ingredients Print 1⁄4 cup water 2 cups broccoli cut into bite size pieces 1 cup red onion cut into thin 1” strips 1 red bell pepper cut into thin 1” strips 1 1⁄2 cups yellow squash cut in 1⁄2” slices 1⁄4 cup sweetened coconut milk 1 tablespoon Better...
INDIAN CURRY SUMMER VEGETABLE PAN GRILL
Ingredients Print 1⁄4 cup water 2 cups broccoli cut into bite size pieces 1 cup red onion cut into thin 1” strips 1 red bell pepper cut into thin 1” strips 1 1⁄2 cups yellow squash cut in 1⁄2” slices 1⁄4 cup sweetened coconut milk 1 tablespoon Better...
BOURBON GLAZED PORK TENDERLOIN
Ingredients 1 teaspoon smoked paprika 1⁄4 teaspoon cinnamon 1 teaspoon salt 2 teaspoons olive oil 1⁄2 cup peach preserves 2 tablespoon bourbon 2 (1-pound) pork tenderloins, trimmed and silver skin removed 5 peaches, unpeeled and cut into quarters Instructions In a small bowl, combine paprika, cinnamon and salt....
BOURBON GLAZED PORK TENDERLOIN
Ingredients 1 teaspoon smoked paprika 1⁄4 teaspoon cinnamon 1 teaspoon salt 2 teaspoons olive oil 1⁄2 cup peach preserves 2 tablespoon bourbon 2 (1-pound) pork tenderloins, trimmed and silver skin removed 5 peaches, unpeeled and cut into quarters Instructions In a small bowl, combine paprika, cinnamon and salt....
EL GRECO PIZZA
Ingredients Print 1 tbsp (15 ml) olive oil 1 garlic clove, minced 2 cups (85 g) fresh spinach 1⁄4 cup (60 ml) marinara sauce 1⁄2 (55 g) mozzarella cheese, shredded 1⁄3 cup (50 g) feta cheese, crumbled 1⁄3 (65 g) Kalamata olives, pitted and halved 1 thin crust...
EL GRECO PIZZA
Ingredients Print 1 tbsp (15 ml) olive oil 1 garlic clove, minced 2 cups (85 g) fresh spinach 1⁄4 cup (60 ml) marinara sauce 1⁄2 (55 g) mozzarella cheese, shredded 1⁄3 cup (50 g) feta cheese, crumbled 1⁄3 (65 g) Kalamata olives, pitted and halved 1 thin crust...
DR. BBQ’S BEEF BRISKET FLAT
Ingredients 1 flat cut brisket, about 9 pounds with the fat cap left on BBQ rub as needed 1 cup strong black coffee Instructions Set the EGG for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™. Trim any loose pieces...
DR. BBQ’S BEEF BRISKET FLAT
Ingredients 1 flat cut brisket, about 9 pounds with the fat cap left on BBQ rub as needed 1 cup strong black coffee Instructions Set the EGG for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™. Trim any loose pieces...
ROASTED HALIBUT WITH GREEK RELISH
Ingredients 2 (14.5 ounce) cans of Red Gold® Petite Diced Tomatoes, drained 1⁄4 cup extra virgin olive oil 3 cloves garlic, minced 1⁄2 tablespoon kosher salt 10 fresh basil leaves, chopped 10 ounces Kalamata olives, slices 1⁄4 inch 1 small red onion, diced 3 ounces feta cheese, dry...
ROASTED HALIBUT WITH GREEK RELISH
Ingredients 2 (14.5 ounce) cans of Red Gold® Petite Diced Tomatoes, drained 1⁄4 cup extra virgin olive oil 3 cloves garlic, minced 1⁄2 tablespoon kosher salt 10 fresh basil leaves, chopped 10 ounces Kalamata olives, slices 1⁄4 inch 1 small red onion, diced 3 ounces feta cheese, dry...
SRIRACHA PORK CHOPS
Ingredients 4 (1”) boneless pork chops 2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base 1 Tablespoon minced garlic 1 Tablespoon Sriracha sauce 1 Tablespoon freshly chopped cilantro 1 Tablespoon freshly squeezed lime juice 1⁄4 cup brown sugar 2 teaspoons freshly minced ginger Instructions Mix the Roasted...
SRIRACHA PORK CHOPS
Ingredients 4 (1”) boneless pork chops 2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base 1 Tablespoon minced garlic 1 Tablespoon Sriracha sauce 1 Tablespoon freshly chopped cilantro 1 Tablespoon freshly squeezed lime juice 1⁄4 cup brown sugar 2 teaspoons freshly minced ginger Instructions Mix the Roasted...