Chicken Souvlaki
Posted by Dr. Grillenstein on 9/26/2011 to
Recipes
Chicken Souvlaki makes a simple and delicious meal.


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How to Make the Best Grilled Jalapeno Poppers.
Posted by Dr. Grillenstein on 8/29/2011 to
Recipes
There are an infinite number of ways to make Jalapeno poppers, but this is my current favorite. I also show you another great pepper popper using leftover buffalo wings and Hungarian Wax Peppers. The hotter the the wings the better in my opinion.


Cilantro Garlic Grilled Halibut
Posted by Dr. Grillinstien on 8/10/2011 to
Recipes
This simple dish is as delicious as it is good for you.


Chef Brothers Cooking Class - Wood Fired Pizza
Posted by Shelton on 5/23/2011 to
Cooking Classes
Thanks to all who attended the Pizza Class. It was the messiest and most fun class to date.


Rib Eyes and Morel Mushrooms
Posted by Administrator on 5/1/2011 to
Recipes
I was at a friend's house the other night and they had picked up a half pound of Blonde Morel Mushrooms. They also had a nice selection of root vegetables and some bone in rib eyes.


How to Make a Shooter's Sandwich
Posted by Administrator on 4/24/2011 to
Recipes
The shooter's sandwich is a little known meal, that was originally prepared to nourish hunters as they went out in search of their prey. Its compactness took up less room and made carrying it easier. In addition the ingredients used, fared well without refrigeration.


How to Make Italian Beef Sandwiches
Posted by Administrator on 4/11/2011 to
Recipes
I love Italian beef sandwiches! However to get a decent one I have to drive about 30 minutes and they are a rarity in my life. I had some leftover beef tenderloin I smoked a few days ago and decided to try making my own. I should have done this years ago. They turned out fantastic.


How to Smoke a Beef Tenderloin
Posted by Administrator on 4/9/2011 to
Recipes
Smoking a beef tenderloin is simple and one of the greatest ways to prepare this choice cut of meat. Done properly, the tenderloin will be perfectly cooked from crust to crust. The low and slow method keeps the meat closer to the outside from becoming overdone. As you can see in the photo, the slice is almost entirely medium rare.


BBQ 101 & 102 with Chris Marks (2011)
Posted by Administrator on 3/13/2011 to
Cooking Classes
This annual classic is one of our cornerstone events. Chris Marks the 9 time national BBQ champion returned again to teach his fail proof methods of smoking chicken, ribs, butts and briskets.


How to Make Beef and Broccoli
Posted by Administrator on 2/23/2011 to
Cooking Classes
Many times when I cook a good sized brisket, I have left overs. At times it can get boring eating the same thing over and over, so I decided to try and give the brisket a completely different flavor.
What I came up with, was a simple delicious meal. It turned out really well, but if you have any suggestions on how to improve it I would appreciate it.

What I came up with, was a simple delicious meal. It turned out really well, but if you have any suggestions on how to improve it I would appreciate it.
