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New York Strip Steak Burrito

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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NY Strip Steak Burrito

New York Strip Steak Burrito

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, Burrito, Steak, Whole Foods
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 ½- pound prime boneless New York strip steak
  • Kosher salt for seasoning
  • 4 ears corn on the cobb
  • Olive oil for seasoning
  • 1 12 ounce jar salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese crumbled
  • 1 15 ounce bag tortilla chips

Instructions

  • Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.
  • Coat the corn on all sides with olive oil and season generously with kosher salt.
  • Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.
  • Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.
  • Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.
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BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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BBQ Pulled Pork Sandwich Tower

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce and Mustard Slaw

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep, Sandwich
Keyword Labrea Bakery, Pork, pulled pork, Sandwich
Cook Time 4 hours 30 minutes
Servings 6

Ingredients

For the pork and sandwich

  • 1 ½ pounds boneless pork shoulder
  • Spiceology Salt Pepper + Three Chiles Spice blend
  • 6 LaBrea Bakery Take and Bake Everything Rolls

For the Root Beer BBQ Sauce

  • 2 cups ketchup
  • 1 cup root beer
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning

For the mustard slaw

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning
  • 1 cup vegetable oil
  • 1 16-ounce bag tri-color coleslaw cabbage mix
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey mustard
  • 1 teaspoon celery seed

Instructions

  • Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.
  • You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool. 
  • Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw. 
  • Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick. 
  • Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired. 
  • Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce.  Slice  LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. 
  • Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.
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Complete Meal on a Grill

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Grilled Chicken with Potatoes

Complete Meal on a Grill

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Poultry, Spiceology
Cook Time 35 minutes
Servings 6

Ingredients

  • 8 bone-in skin-on chicken thighs
  • Lemon Thyme Juicy Bird Brine
  • Barbecue sauce of your choice
  • 24 ounces petite Yukon gold potatoes
  • Salt Pepper + Sour Cream and Onion seasoning
  • 1 pound broccolini
  • Salt Pepper + Three Chiles seasoning
  • 1 large lemon cut into wedges for squeezing

Instructions

  • Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.
  • When ready to cook, set the grill for medium high two zone cooking.
  • Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.
  • Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.
  • Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.
  • Serve the broccolini and potatoes alongside the grilled chicken.
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Everything Bagel Pretzel Wrapped Beef Brats

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Everything Bagel Pretzel Wrapped Beef Brats with Beer Cheese

Everything Bagel Pretzel Wrapped Beef Brats with PBR Beer Cheese

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, pabst, Piedmontese
Cook Time 25 minutes
Servings 8

Ingredients

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 8 ounce tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Freshly grated black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped

Instructions

  • Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.
  • Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.
  • While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.
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Tomahawk Ribeye with Chimichurri Compound Butter

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Tomahawk Ribeye with Chimichurri Compound Butter

Tomahawk Ribeye with Chimichurri Compound Butter

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep
Keyword Beef, Piedmontese, Spiceology, Steaks, Tomahawk
Cook Time 2 hours
Servings 4

Ingredients

  • 1 tomahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • Salt Pepper + Three Chiles seasoning
  • 1 cup chimichurri
  • 1 4 ounce stick salted butter, softened

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper +Three Chiles.
  • Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes or until the steak reaches 130 degrees F. When it reaches temp, remove the steak from the grill and rest while you make the rest of the chimichurri.
  • Use a fork to smash together the chimichurri and butter in a small bowl.
  • Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and top with the compound butter and serve with a sprinkle of flaky salt.
play video

Lasagna on The Grill

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Comments:

Amazing. This worked so well. I made my own meat mix instead of sausage, but still the best lasagna I’ve ever made.

Posted by Delila | 12 months ago Reply

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Lasagna

Lasagna on The Grill

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep
Keyword lasagna, madein, Pork, Spiceology
Cook Time 1 hour
Servings 4

Ingredients

  • 4 Italian sausages
  • 1 large egg
  • 16 ounces ricotta
  • Salt Pepper + Three Chiles
  • 1/2 cup grated Pecorino romano cheese
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic minced
  • Handful basil leaves chopped
  • 2 cups red sauce
  • 6 fresh lasagna sheets
  • 2 cup shredded mozzarella

Instructions

  • Heat a grill to for medium high indirect heat. Grill the sausages for 3 to 4 on each side. Set aside to cool while you mix up ricotta filling.
  • Whisk up the egg in medium mixing bowl. Add the ricotta, Pecorino, Parmesan, garlic, and basil. Thinly slice and roughly chop the sausages.
  • Be sure to use a heavy bottom ceramic maxing dish for the grill. Coat the bottom of the baking dish with a couple spoonfuls of red sauce. Layer on two of the lasagna sheets, followed by the ricotta filling, some of sausage, and a handful mozzarella. Repeat for with two more layers and a final layer of lasagna sheets and cheese.
  • Cook the lasagna on grill for 30 to 40 minutes until totally bubbly and golden brown. Let the lasagna cool for 10 minutes before slicing.
play video

Birria Quesadillas

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Birria Quesadillas

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Beef, birria, consome, quesadilla
Cook Time 8 hours
Servings 8

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro chopped

Instructions

  • Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.
  • Lower the grill or smoker temperature to 250 degrees F.
  • Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.
  • Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth. Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.
  • Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
play video

Picanha Steak Burger

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Picanha Steak Burger

Picanha Steak Burger

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Sandwich
Keyword Beef, Burger, Piedmontese, Steak
Cook Time 2 hours
Servings 4

Ingredients

For the picanha steak

  • 1 1/2 pound picanha steak we got ours from Certified Piedmontese
  • Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • Kosher salt for seasoning
  • 1/2 cup olive oil

For the burgers

  • 2 pounds ground beef
  • Kosher salt for seasoning
  • 8 ounces thick sliced provolone cheese
  • 4 burger buns
  • Lettuce of your choice

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with Salt Pepper + Three Chile. Set the steak aside at room temperature for 1 hour
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF.
  • While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
  • Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes. 
  • Once again crank up the heat on the grill, aiming for about 500 degrees F. Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
  • While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
  • Finally toast the buns and build the burger. Slice the steak and build the burgers – lettuce, burger patty, cheese skirt, steak slices, chimichurri. 
play video

Lemonade Brined BBQ Chicken Lollipops

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Lemonade BBQ Drum Sticks

Sparkling Ice Lemonade Brined BBQ Chicken Lollipops

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Meal Prep, Tailgate
Keyword chicken drumsticks, grilled chicken, Poultry, Walmart
Cook Time 35 minutes
Servings 5

Ingredients

  • 2 12 ounce bottles Sparkling Ice Lemonade
  • Kosher salt for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil we're using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Instructions

  • Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.
  • French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.
  • Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.
  • Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.
play video

Jersey Mike’s Inspired Chicken Parmesan Sub

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Jersey Mike's Chicken Parm

Jersey Mike’s Inspired Chicken Parmesan Sub

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Chicken, chicken breast, Copycat, Poultry, red sauce, sub sandwich
Cook Time 25 minutes
Servings 2

Ingredients

  • 2 chicken breasts about 1 pound total
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup seasoned bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup oil for frying
  • 2 12-inch sub rolls, preferably from Jersey Mike's
  • 4 ounces provolone cheese slices
  • 1 cup of your favorite red sauce
  • 1 cup grated mozzarella

Instructions

  • Slice the chicken breast through their width to make them thinner: place a hand on top of the breast and work the knife horizontally  from the thickest to the thinnest part of each breast.  Then use a meat mallet to pound the breasts even thinner. Season the chicken on all sides with kosher salt and black pepper.
  • Prepare a breading set up: season the flour in a medium bowl, whisk together the eggs in another bowl and season with more salt, combine the breadcrumbs with the parmesan. Coat each breast  in flour, then the egg mixture, and finally the bread crumbs. Rest the breast while you prepare the oil.
  • Heat the oil in a large skillet over medium high heat until it shimmies. Add 2 breasts at a time to the hot oil and cook for 4 to 5 minutes per side until golden brown. Set aside the cool while you fry the remaining two breasts. Finally, slice the chicken pieces in thin strips
  • Heat an oven to 400 degrees F. Slice the sub rolls in half horizontally. Line each roll with 4 slices of provolone. Add a spoonful of red sauce atop the provolone, Add chicken to each sandwich, top with another spoonful of red sauce and finally mozzarella cheese. Bake the sandwiches for about 8 minutes in the hot oven.
  • Now wrap the hot sandwiches in parchment paper and then cut in half across the length. Wrap the sandwich in foil and allow the sandwich to steam for 5 minutes before devouring. Take that Mikey!!