Author: I Love Grill

A beautiful tri tip smoked low n slow over white oak, finished on a hot grill over red oak. Amazing stuff! Rub Recipe: 1/4 cup course kosher salt

After steaking out the roast and trimming off the excess fat and crust has been trimmed off, I was ready to cook up one of these bad boys!

Chef Jesse Griffiths of Austin’s Dai Due Butcher Shop and Supper Club teaches us how to perfectly grill a ribeye steak.

Red Wine Mushroom Sauce:– 16oz Sliced Mushroom (baby bella)– 2 Tablespoons Real Butter– ½ Red Onion diced– 3 cloves Garlic minced– ½ Cup Red Wine– ½ Cup Beef

The BBQ Pit Boys grill up some Prime Rib Steaks using their Cedar planks. Eat like a Steakmaster with the simple tips shown here.

Terrine styled burger, with 3 different types of meat! Mix of beef and chicken folded in handful of delicious bacon – does it look like a tasty flower?

As promised, there’s a second and final part of the recipe for this amazing burger with delicious sauce, pickles and iceberg as toppings. Enjoy! Ingredients:• beef mince• cheddar

Today we present you our outdoor recipe for best Big Mac in your life! Recipe will be in two parts, in the first one we will make a

Shotgun Schaefer and Larry go over the property techniques to get the perfect grilled version using their Big Green Egg!

This video shares how I prepare a venison back strap as deer steaks to marinade and grill. They are delicious, juicy, and will have you coming back for

Grilled Deer Filet Ingredients: – 8 Venison filets – 8 strips of thin sliced Bacon– 2 Tablespoon Killer Hogs AP Rub– 1 Tablespoon Killer Hogs Steak Rub– 1

Slow grilled natural casing sausages stuffed with cheese, onions, pepperoni, sweet and hot peppers, smoked ham, bacon and even shrimp makes for some good eating at the Pit.

Stuff that ordinary Pork Tenderloin with sausage next time to make it moist and full of flavor.

The BBQ Pit Boys grill up their classic Stuffed Sausage sandwich at the Pit. If you’re looking for a quick and real easy, but so outrageously good it’s

Which is better? A brisket using the Texas Crutch or a brisket unwrapped? Let’s see which one looks better and which one tastes better!!!