Category Archives: Recipes

  • Roasted Brussels Sprouts with Bacon

      Brussels sprouts have always had a hard time living down a bad reputation and really for no good reason.  These things are delicious! However, if there are doubters among you, this recipe includes bacon and we all know what that means…. Ingredients: Brussels sprouts Bacon Olive Oil Balsamic Vinegar Kosher Salt Freshly Cracked Black […]

  • Reverse Sear Technique

    This is an awesome technique for any large roast without skin (read: no poultry).   It is perfect for the standing rib roast and other large roasts such as pork ham or beef tenderloin.   It’s really pretty simple. Essentially, you’re going to slow cook first then remove the cook long enough to let the internal temp […]


    Special Thank to Chris Meikrantz Equipment: – Large or Extra Large BGE – Large foil roasting pan – Plate setter – Dual Probe Thermometer Ingredients: Meat: – Bone-In Fresh Ham – Approx. 20lbs Paste Rub: – 4- 6 cloves of garlic – Fresh sage, chopped – Fresh thyme – Fresh Flat- leaf (Italian) parsley – […]

  • Bacon Weave Turkey

    Bacon Weave I didn’t come up with this and don’t even know for sure that I’m doing it “correctly”.   I do know that it works really well, looks even better and tastes like nothing I’ve ever had before.    I have also noticed there’s never any left over. Take 8 strips of thick bacon. […]

  • Holiday Turkey or Ham On The Holland*

    If you’ve ever been to a Holland Grill cooking demonstration, you’ve probably seen the Holland rep grilling a whole turkey. We do this because people can’t believe how moist and juicy the turkey on the Holland is and how easy it is to do. They turn out golden brown everytime. So why not cook your […]

  • Turkey Stuffing from “Turkey Vol. 1”

    Ingredients: White bread (the firmer the better) Onions (lots), chopped Celery (lots), chopped Green bell pepper (very little), chopped Carrot (very little), chopped Chicken Stock Unsalted Butter Sage Rosemary Thyme Freshly cracked black pepper Process: 1. Preheat BGE/oven to 350F, indirect 2. Break bread, by hand, into large bowls 3. In a large saucepan, sauté […]

  • Bulgogi

    This is for about 5-6 lbs of meat, you will want to cut it down significantly for home use, though it doesn’t hurt to have a lot of good Asian marinade laying around… Ingredients: 5-6lbs of Tri-Tip (any sirloin will do but I like this one best) 2 heads of leaf lettuce Rice Marinade: 2 […]

  • Shrimp Dip/Spread

    Featured during cooking lesson “Crustaceans.” Recipe adapted from “The Deep South Dish”: Ingredients: 1lb. Raw Shrimp, peeled and de-veined Blackening seasoning (such as Emeril’s Essence or Paul Prudhomme’s) Canola Oil (1) 8oz. Package of Cream Cheese 1 cup of Mayonnaise 1/2 Onion, chopped 1/2 Head of Celery (about 4 ribs), chopped Juice of 1 […]

  • Cocktail Sauce

    Featured during cooking lesson “Crustaceans.” Ingredients: Ketchup Horseradish (the fresher the better!) Worcestershire Sauce Hot Sauce (of your choice) Lemon Juice Lemon Zest Freshly-Cracked Black Pepper Process: 1.  Combine all ingredients. Serve cold.

  • Avocado Dip

    Featured during cooking lesson “Crustaceans.” Ingredients: Avocados, peeled and seeded Onions, chopped Garlic, minced Cilantro, chopped Jalapenos, pickled and chopped Sour Cream Lime Juice Lime Zest Kosher Salt Freshly-Cracked Black Pepper Process: 1.   Combine all ingredients in a food processor and blend until very smooth. Adjust seasoning with salt, pepper, and lime juice.