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Boiling meat in water? I don’t see it. How can this be done to succulent beef, pork or chicken?…it’s sacrilege! My Mom is a great cook. I’ve savored over the traditional Mexican meals such as mole, lengua, steak picado, etc … Continue reading
Leftover brisket is blasphemy, but it makes for a hell of an enchilada. I warmed the smoked beef in a skillet with chopped green chiles, stuffed it into a few flour tortillas. I topped it with red chile sauce, cheddar/Monterrey jack cheese, scallions and black olives.
A momentous day it was when I smoked a pretty damn good brisket for a Super Bowl gathering. In the frigid night, every 2 hours I kept the charcoal piled high and the smoke bellowing from the vents. Alas, 17 hours later…moist, tender beef umami was achieved.
Without question, my favorite cut of steak is the ribeye. I picked this mammoth 1 inch thick, 16oz steak up from Jeremy’s Meat Market in O’Fallon. The steak was dusted with some onion & garlic Grill Mates seasoning and that’s it!. The rest of the flavor came from the steak.
Cooked the steak on full blast high heat until it reached medium rare, only a few minutes on each side. It’s so simple a caveman can do it….and this caveman was hungry. Paired up with broc florets, grilled potato and a glass a red wine…delicioso!
At the time, I had some Grill Mates Zesty Herb Marinade and 2 lbs of skirt steak, so why not combine them. End result is a Herb Marinated Grilled Skirt Steak Sandwich. The sandwich is slathered with cilantro-jalapeno aioli.
Jalapeno-Cilantro Aioli:
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I’ve been having a lot of fun with tri tip lately. Tri tip has become more popular in the mid-west and access to the delicious triangular roast is easier to come by. As a result, creative recipes are being developed … Continue reading
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This was my attempt at making Adam Perry Lang’s honey glazed tri tip. I admit that it was rather difficult for such a tasty roast that doesn’t need much to begin with. However, I found that some ingredients are worth … Continue reading
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One of my favorite local restaurants, A Better Pizza, is a deep dish pizza joint. Its brash and opinionated owner, Craig, has as much distaste for St. Louis style thin crust pizza as I do and the man loves food … Continue reading
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When I started this website, I knew it had to be different. There are a plethora of websites dedicated to just Mexican cuisine or only BBQ. But so few are about both and it’s found here at Major League Grilling. … Continue reading
Grilled Porterhouse steak topped with a compound butter (adobo sauce and cilantro), grilled sweet potatoes and a hot link.
This ain't the Minor Leagues! 