A summertime classic that can be enjoyed year round!
Note: this post for grilled steak kabob skewers is sponsored by Kingsford. With that said, the recipe and opinions expressed in this post are my own.
Grilled steak kabob skewers are a classic summertime dish, but are good to be eaten any time of the year. Combining chunks of marinated steak and vegetables helps you and your guests get a balanced meal on one skewer. Let’s dive into the quick process of cooking these up (along with the marinade recipe)!
Which Type of Steak Should I Use?
To be honest, whichever cut of beef you enjoy the most should be used for your grilled steak kabob skewers. For this recipe, I’m using tri-tip, which comes from the bottom sirloin of the cow and has tremendous flavor (click here if you want to learn more about tri-tip).
Slice up the steak into 1-2 inch cubes. The size of the cubes will depend on two things: 1) the amount of steak you have and 2) the number of people you will be cooking for. Since tri-tip roasts usually weigh around two pounds each, I cut mine into 2-inch cubes for my family. Then I put the cubed up steak into a gallon-sized storage bag and begin to make the marinade.
Marinating the Steak
Marinating the beef will enhance the flavor and make for a better kabob experience. For these kabobs, I created a marinade consisting of half cup teriyaki sauce, one-fourth cup Worcestershire sauce, three cloves of minced garlic, and a half teaspoon of both salt and pepper. Mix the ingredients in a medium-sized bowl and pour the freshly made marinade into the same gallon-sized storage bag the steak is in. Marinate in the refrigerator for at least an hour or up to 24 hours. When ready, remove steak from marinade and put on skewers. Speaking of…
Prepping and Grilling the Steak Kabob Skewers
Before prepping the grilled steak kabob skewers, get the grill ready. Fire up a batch of Kingsford Charcoal in a charcoal chimney starter. You’ll want to get the coals to where they are mostly grey in color before cooking on them. The ideal temp for your grill will be 400 degrees.
Getting them Kingsford coals hot and ready for the grill.
As you wait for the coals to heat up, prep the skewers by rinsing and slicing up the vegetables. For this recipe, I’m using mushrooms, red onion, and sweet mini peppers. If you don’t have access to sweet mini peppers, bell peppers will work fine. Regarding the skewers themselves, if using wood skewers then soak them in water for 30-60 minutes before using. If metal skewers, be sanitary and wash them.
Organize the steak and veggies on each skewer in a way to make sure you have enough of each ingredient on them for your family and/or guests. I recommend using two skewers per kabob to prevent the steak and veggies from spinning around when you flip them over. That way, you aren’t trying to spin certain pieces to the right side over a very hot grill. By the time you are done organizing the kabobs, place them on the grill over the heated Kingsford coals. Cook for four minutes on both sides or until desired level of doneness.
Kabobs ready to eat! How many are you taking down?
You can either eat your grilled steak kabob skewers right on the skewer itself or slide the steak and veggies off onto a plate. Enhance the experience by putting a little seasoned salt. Check out more awesome recipes from Kingsford by clicking here!
The Recipe!
Yield: 8 skewers
Grilled Steak Kabob Skewers (with marinade)
Grilled steak kabob skewers can be enjoyed year-round and are a good way to ensure you get a balance of meat and veggies. The garlic teriyaki steak marinade in this recipe enhances the flavor!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Ingredients
2 pounds steak, cubed
1/2 Cup teriyaki sauce
1/4 Cup Worcestershire sauce
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
8 sweet mini peppers
16 mushrooms
1/2 cup red onion
2 Tbsp seasoned salt (optional)
Instructions
For Marinade: combine teriyaki sauce, Worcestershire sauce, garlic, salt and pepper in medium-sized bowl. Mix and pour into gallon-sized storage bag.
Cube up steak into 1-2 inch pieces. Place cubes of steak into marinade and place in refrigerator for a minimum of one hour.
Preheat grill to 400 degrees using direct heat. Prepare vegetables by rinsing mushrooms and sweet mini peppers. Slice red onion layers into 1-inch squares. Place steak and vegetables on pre-soaked wood skewers (or washed metal skewers).
Place steak kabob skewers on grill and cook for 4-5 minutes on both sides. Remove and enjoy!
Notes
1. Steak can marinade for a minimum of one hour or up to 24 hours.
2. It is recommended to have extra of the vegetable ingredients in case some break when being poked with the skewers.
3. Use your favorite cut of steak for these.
4. Steak will have great flavor as it, but apply seasoned salt for veggies (and steak if you prefer).
Bacon wrapped jalapeno popper burger is a delicacy for the tastebuds.
The bacon wrapped jalapeno popper burger is a perfect blend of appetizer and main dish. A burger topped with bacon, three types of cheeses, roasted jalapeno, all packed within a toasted brioche bun? Does it get much better? You be the judge.
For starters…
Let’s reference the bacon wrapped jalapeno popper recipe from a previous post. To make these, you’ll need jalapenos, cream cheese, shredded cheddar cheese, chili lime seasoning, and bacon. Before you start prepping the jalapeno poppers, preheat your grill to 375 degrees with hickory wood over indirect heat. Now that you’ve done this, grab a cutting board, sharp knife, spoon, and the jalapenos. Cut the stem off the tops of the jalapenos. Next, slice them in half longways and use the spoon to scoop out the insides (seeds, rib, placenta).
In a medium sized bowl, mix a pack of softened cream cheese and shredded cheddar cheese together. Note: if you want to add a little heat to the poppers, mix in some shredded pepper jack cheese. Even hotter? Leave some of the jalapeno seeds in. Take the spoon and scoop the cheeses into the sliced jalapenos. Sprinkle the chili lime seasoning on top. Now grab the strips of bacon and wrap one strip around one jalapeno popper. To keep the bacon from unraveling during the cook, I suggest wrapping the bacon a little tighter. Tucking in the ends of the bacon strips will help. Once this is done, sprinkle a little more chili lime seasoning on top.
Bacon-wrapped jalapeno poppers are easy to make and a bit hit at parties!
Now that the grill is up to 375 degrees (remember, indrect heat), place the poppers on a baking sheet or cooling rack and cook for 30 minutes or until the bacon reaches your desired crispiness.
Where’s the Beef?
Since the jalapeno poppers will take a half an hour to cook, now is the time to get the burgers prepped. Using a pound of 80/20 ground beef, mix in a bowl with Worcestershire sauce, kosher salt, pepper, and garlic powder. Make 1/3 pound burgers, so divide the one pound of ground beef into thirds (math is power, y’all).
Grilling burgers over an open flame is my jam.
On a separate grill, use direct heat to cook your burgers. Flip once during the cook, twice if you need. When nearing the finish, place a slice of pepper jack cheese on the burgers. Remove when cheese is melted.
Buns are the X-factor
Don’t underestimate the clout the hamburger bun brings to this bacon wrapped jalapeno popper burger, or any burger for that matter. I prefer brioche buns because they provide a little more dense flavor that only enhances the burger eating experience. With this said, toast the buns face down. Toast them to your liking, but I recommend getting them golden brown before removing from the grill.
Bringing it All Together
Now that everything is done cooking, put it together! Put the beef patty on first, then the jalapeno poppers. You can fit either two or three on top. Since I like a little sauce, I like to mix ketchup, mayo, and hot sauce together and use as a spread on the bottom half of the bun.
A simple mixture of ketchup, mayo, and hot sauce makes for a tasty burger topping with a little kick.
Make sure to snap a picture of your freakin’ amazing bacon wrapped jalapeno popper burger because it won’t last long!
The Recipe!
Yield: 3 burgers
Bacon Wrapped Jalapeno Popper Burger
Cheeseburgers are good, but cheeseburgers with bacon wrapped jalapeno poppers on top are better.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
5 jalapenos, sliced long ways
4 oz cream cheese, softened
1/2 Cup shredded cheddar cheese
1 Tbsp chili lime seasoning
9 strips bacon
1 lb ground beef (80/20 preferrred)
1 Tbsp Worcestershire sauce
2 tsp kosher salt
1 tsp pepper
1 tsp garlic powder
3 slices pepper jack cheese
3 brioche buns
Instructions
Preheat grill to 375 degrees over indirect heat. Cut jalapenos in half, slicing long ways. Take spoon to scoop out seeds. In separate bowl, combine cream cheese and cheddar cheese. Place mix into each jalapeno half. Wrap filled jalapeno halves with one strip of bacon each. Apply chili lime seasoning on top when done.
Place bacon-wrapped jalapeno poppers on cooling rack or baking sheet and place in grill for 30 minutes or until bacon is to desired crispiness. Remove when done.
While poppers are cooking, combine ground beef, Worcestershire sauce, kosher salt, pepper, and garlic powder in medium-sized bowl. Mix ingredients together with hands. Form into 1/3 lb. patties.
On separate grill, place hamburger patties on grill over direct heat. Flip once or twice until done. When almost done, place slices of pepper jack cheese on burgers. Remove burgers from grill when cheese is melted.
Toast brioche buns on grill until golden brown. Put burger patty on bottom part of the bun, then place bacon wrapped jalapeno poppers on top. Put top bun on and eat up!
Notes
1. To make optional sauce, combine 1/4 Cup mayo, 1/8 Cup ketchup, 1 tsp hot sauce in small bowl. Mix until blended.
2. To make this burger spicier, keep some jalapeno seeds in the poppers. Also, put shredded pepper jack cheese in them.
3. It is recommend to prep and cook the burgers while the poppers are on the grill to optimize time.
Bacon-wrapped jalapeno poppers are easy to make and a bit hit at parties!
If you’ve ever been to a gathering of sorts, especially those where watching sports is involved, then there’s a chance you’ve had bacon wrapped jalapeno poppers. These hollowed out peppers stuffed with cheese are always a hit. But wrapped in bacon? Even better. Add a kiss of hickory smoke? Next level. I’ll explain how to make these grilled poppers in quick time.
Prepping the Poppers
For this recipe, you’ll need jalapenos, cream cheese, shredded cheddar cheese, chili lime seasoning, and bacon. Before you start prepping the jalapeno poppers, preheat your grill to 375 degrees with hickory wood over indirect heat. Now that you’ve done this, grab a cutting board, sharp knife, spoon, and the jalapenos. Cut the stem off the tops of the jalapenos. Next, slice them in half longways and use the spoon to scoop out the insides (seeds, rib, placenta).
Prepped and ready for the grill!
In a medium sized bowl, mix a pack of softened cream cheese and shredded cheddar cheese together. Note: if you want to add a little heat to the poppers, mix in some shredded pepper jack cheese. Even hotter? Leave some of the jalapeno seeds in. Take the spoon and scoop the cheeses into the sliced jalapenos. Sprinkle thechili lime seasoning on top. Now grab the strips of bacon and wrap one strip around one jalapeno popper. To keep the bacon from unraveling during the cook, I suggest wrapping the bacon a little tighter. Tucking in the ends of the bacon strips will help. Once this is done, sprinkle a little more chili lime seasoning on top.
Bringing the Poppers Together
Place the bacon wrapped jalapeno poppers on a baking sheet and cook on the grill for 30 minutes. Remember, the grill should be at 375 degrees with indirect heat and smell of hickory. If you have a cooling rack that fits the size of your baking sheet, then put the jalapeno poppers on that while they cook as to not get the bottoms too crispy/burnt.
Bacon-wrapped jalapeno poppers are easy to make and a winner at parties!
After 30 minutes, the bacon wrapped jalapeno poppers are done. Some folks like their bacon cooked to different degrees. If you want your bacon more crispy, then consider cooking a little longer. With the bacon wrapped jalapeno poppers done, you are now ready to be the hit of the party! That is, if you don’t keep them all to yourself. Note: if you’d like a different appetizer or side dish to try, may I suggest some elotes (Mexican street corn).
The Recipe!
Yield: 24 poppers
Bacon-wrapped Jalapeno Poppers
Become the hit of the party with this easy recipe for bacon-wrapped jalapeno poppers! Simply combine cream cheese and cheddar cheese in hollowed-out jalapeno halves and wrap them in bacon. Keto friendly, too. Easy win!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Ingredients
12 jalapenos, halved and scooped out
1 8 oz. block of cream cheese, softened
1 Cup shredded cheddar cheese
2 Tablespoons chili lime seasoning
24 strips bacon
Instructions
Preheat grill to 375 degrees over indirect heat. Cut jalapenos in half, slicing long ways. Take spoon to scoop out seeds. In separate bowl, combine cream cheese and cheddar cheese. Place mix into each jalapeno half. Wrap filled jalapeno halves with one strip of bacon each. Apply chili lime seasoning on top when done.
Place bacon-wrapped jalapeno poppers on cooling rack or baking sheet and place in grill for 30 minutes or until bacon is to desired crispiness. Remove when done.
Enjoy!
Notes
1. Place bacon-wrapped jalapeno poppers on cooking rack for more even cook and bacon crispiness.
2. Speaking of crisp of bacon, for each person this differs. This may take longer than 30 minutes to reach your desired crispiness.
Smoked salmon is a timely process, but is low maintenance. Oh, and it tastes really good, too!
Smoked salmon is my favorite way to eat this fish (although grilled on a cedar plank is a close second). The texture of the salmon and smokey goodness infused provide a different element that baking in the oven just can’t match. In this recipe post, I’ll go over the brining, drying, and smoking of the salmon. While the overall time will take many hours, the labor is minimal and the results are outstanding!
Brining the Salmon
To make the brine, you’ll need to start with four cups of water and one cup of soy sauce. Then add 1/4 cup kosher salt, 1/2 cup brown sugar, two cloves minced garlic, 1/2 teaspoon onion powder and 1/2 teaspoon ground ginger. Mix all of the ingredients together in a medium-sized mixing bowl until no granules remain at the bottom of bowl.
Brine ingredients. Not pictured: water.
As far as a container to hold the salmon and the brine, it depends on the size of the salmon fillet. A 13″ x 9″ pan should be fine, especially if you cut the salmon into sections beforehand. Also, you need to make sure you can fit container in your fridge. If not, then put in a cooler with some ice (make sure the cooler isn’t stored in a hot place). Brine for a total of eight hours.
Developing the Pellicle
After brining, remove the salmon fillet from the solution and rinse briefly. If you don’t, then the outside of the salmon will taste a wee bit salty. Pat dry with a paper towel and then place the fillet(s) on a cooling rack and in the fridge for five hours. In my experience, no excess drips from the salmon during this time. If you are concerned, place a cutting board underneath the cooling rack to be safe.
Placing the salmon in the fridge on a rack to cool for hours helps it develop a pellicle. The pellicle is a thin layer of protein on the surface of the meat. This pellicle is great for absorbing smoke. Hence, this process is vital for smoked salmon to be…well, smoked.
Smoking the salmon
Brush the salmon once an hour with maple syrup to give it that glaze.
Speaking of smoked, let’s get the grill going! Preheat your grill to 170 degrees over indirect heat, using pecan wood. Keep the salmon on the cooling rack and place in the grill and let smoke until internal temps reach around 140 degrees. This will take around four hours. Each hour while the salmon is on the grill, brush maple syrup on the fillets, coating the top and sides. I highly recommend using a digital thermometer, like the Thermapen Mk4 from Thermoworks, to monitor temps during the process.
With most meats, I recommend a resting period before digging in. But this smoked salmon can be eaten right away! The smoked salmon should have a flaky texture when you dig in with a fork. My family agrees this is their favorite way I cook salmon and your family and friends might feel the same!
The recipe!
Yield: Four servings
Maple Glazed Smoked Salmon
Smoked salmon is a process that involves hours of brining, cooling, and smoking, but is mostly hands-off and low maintenance. This maple glazed smoked salmon just might become your favorite way to eat this fish!
Prep Time13 hours
Cook Time4 hours
Total Time17 hours
Ingredients
1 salmon fillet (16 oz)
4 Cups warm water
1 Cup soy sauce
1/2 Cup brown sugar
1/4 Cup kosher salt
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 Cup maple syrup
Instructions
In medium-sized bowl, combine water, soy sauce, kosher salt, brown sugar, minced garlic, onion powder, and ground ginger. Stir until dissolved.
Place salmon in 13" x 9" container and pour in solution. Place container in refrigerator for eight hours. Rinse salmon when done brining and place on cooling rack. Place back in refrigerator for five hours.
Preheat grill to 175 degrees over indirect heat, using pecan wood for smoke. Keep salmon on cooling rack and place in grill for four hours, brushing with maple syrup once an hour. Smoke until internal temp reaches 140 degrees.
Notes
1. If you salmon fillet is too big for container (for brining), slice into smaller serving portions.
2. Salmon is technically ready to eat at 125 degrees internal temp, but 140 would seem appropriate for the smoking process.
3. Smoked salmon should have a flaky texture when digging in with a fork.
Nutrition Information:
Yield:
4
Serving Size:
4 oz Amount Per Serving:Calories: 180Total Fat: 5gSaturated Fat: 1gCholesterol: 27mgSodium: 2267mgCarbohydrates: 2gFiber: 0gSugar: 13gProtein: 21g
Grilled shrimp with garlic chili lime flavor is a fun, quick way to cook up shrimp!
NOTE: Omaha Steaks sponsored thisgrilled shrimp post. Occasionally,I do sponsored posts with products I trulyenjoy using. With that said, this recipe is one of them.
My favorite way to cook shrimp is on the grill, especially if it is either grilled shrimp or smoked buttery shrimp. My taste buds are happiest eating them this way! There are many flavor profiles you can use with this crustacean and for this recipe I dig garlic chili lime for grilled shrimp. I’ll walk you through how easy and tasty this is.
Prepping the shrimp
For this grilled shrimp recipe, I’m using wild Argentinian red shrimp from Omaha Steaks. There are two unique characteristics about Argentinian red shrimp: 1) they naturally come with a red tint (most shrimp look grey) and 2) they taste a little sweet like lobster. Use one pound of whichever shrimp you can get your hands on.
Mixing ingredients together.
In a medium-sized bowl, mix the shrimp with a stick of softened butter and two cloves of minced garlic. Apply the butter and garlic mixture as evenly as you can on the shrimp. After you’re finished mixing, now it is time to skewer the shrimp. It will be helpful to use two skewers for one row of shrimp to keep them from spinning around. Next, sprinkle chili lime seasoning on them and squeeze some fresh lime juice.
Grilling the shrimp
The shrimp skewers are ready, which means it’s time to place them on the preheated grill at 375 degrees. You can go direct or indirect heat for these. After five minutes on the grill, turn the grilled shrimp skewers over. Melt some butter and baste the grilled shrimp for extra flavor. When the shrimp achieve an internal temperature of 120 degrees, this means they are done. With that said, they will also turn red when they are finished cooking. To make sure you don’t overcook the grilled shrimp, I recommend using an instant read thermometer. Using this is especially helpful if you are cooking with the naturally red Argentinian shrimp.
Shrimps on the barbie! Sorry, I had to go there.
With the shrimp done, move them to the cutting board. Next, squeeze some more lime juice on them. Your garlic chili lime grilled shrimp are ready to eat! Eat them with your surf n’ turf, as an appetizer, your main dish, or mix into a pasta. With that said, the possibilities are endless!
The recipe!
Yield: 5 servings
Garlic Chili Lime Grilled Shrimp
This garlic chili lime grilled shrimp recipe is quick to make and packed with flavor! Using butter, garlic, chili lime seasoning, lime juice, and heat from the grill, your shrimp will be ready in minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
1 pound of shrimp
1/2 Cup butter, softened
2 cloves garlic, minced
2 Tablespoons chili lime seasoning
1 Tablespoon lime juice
Instructions
Preheat grill to 375 degrees. De-shell and de-vein shrimp if necessary. In a medium-sized bowl, mix shrimp with softened butter and minced garlic. Place on skewers. Apply chili lime seasoning or rub and 1/2 Tablespoon of lime juice.
Grill shrimp for about five minutes on each side or until internal temp reaches 120 degrees. Baste with melted or softened butter during the cook. When done, remove and apply the rest of the lime juice. Serve and enjoy!
Notes
1. Grill can be either direct or indirect heat (direct preferred).
2. This recipe can be cooked in the oven if no grill available.
3. Use an additional skewer for each row of shrimp to prevent them from spinning.
4. If you don't have freshly squeezed lime juice, then lime juice from the bottle will work just fine.
Skillet chocolate chip cookie fresh off the grill and topped with the essentials.
What better way to top off an epic grilled meal than with a giant chocolate chip cookie you cooked on the grill? Or you can just cook one up because, well, it’s a giant chocolate chip cookie! This one is fun to make. You simply need a medium or large-sized cast iron skillet and a chocolate chip cookie recipe. And then some fun toppings you can add at the end!
Making that (cookie) dough
For this skillet chocolate chip cookie, I start by combining a stick of room temperature butter, a half cup of sugar, and a one-fourth cup of brown sugar and mix in a bowl (I like to use my stand mixer for this). Then I crack an egg and pour it in along with a teaspoon of vanilla (I prefer Mexican vanilla because I like the subtle difference in flavor) and mix some more. After that is done, I drop in 1 and 1/4 Cup of flour, 1/2 teaspoon of baking soda, and a 1/2 teaspoon of salt and mix. Then I pour in half a bag of chocolate chips (about two cups) and mix some more.
Cookie dough in the skillet and ready for the grill!
Now that the cookie dough is ready, I take a cast iron skillet that is roughly 10 inches in size and rub in a light layer of vegetable oil. Next, I put enough cookie dough in to create an even layer along the bottom of the inside of the skillet. You will most likely have some excess cookie dough. Just consider that bonus cookies. Place the skillet on the 375 degree preheated grill over indirect heat and cook for 10 minutes or until you see the edges show the very first signs of browning. It may seem a little early to pull out but remember that cast iron skillets hold heat for a long time and that will keep the cookie cooking for a little bit after it’s been pulled out.
How to serve it up
To serve, you can either grab a plastic spatula and carefully scrape out of the skillet and eat it that way (whether you slice it into pizza-like slices or eat whole is up to you) or eat it right out of the pan. For me, I like to keep the skillet chocolate chip cookie in the pan and top it with vanilla ice cream and drizzle caramel and chocolate syrups on top. You can grab a few spoons and share with your family and friends or just take one spoon and keep it to yourself (once again, up to you. I won’t judge).
The recipe!
Yield: 6 servings
Skillet Grilled Chocolate Chip Cookie
Take your chocolate chip cookie to the next level by cooking the cookie dough in a cast iron skillet on your grill with a touch of hickory smoke! And topping with ice cream when done! Note: can be done in either grill (indirect heat) or oven.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Ingredients
1/2 Cup butter, room temperature
1/2 Cup sugar
1/4 Cup brown sugar
1 teaspoon Mexican vanilla
1 egg
1 1/4 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Cups chocolate chips
FOR TOPPINGS:
3 scoops vanilla ice cream
chocolate syrup, to taste
caramel syrup, to taste
Instructions
Preheat grill to 375 degrees on indirect heat. In a mixing bowl, place butter, sugar, and brown sugar and mix. Then add vanilla and egg. Mix. Finally, add flour, baking soda, salt and mix. Finally, add chocolate chips and mix until evenly distributed.
Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill. Cook for 10 minutes or until edges start to get light brown. Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).
Notes
1. This recipe is designed for cooking indirect heat on a grill, but can be done in an oven.
2. Cast iron skillet with hold heat for a while, so remove cookie when edges are light brown because cookie will continue to cook for a little longer.
Nutrition Information:
Yield:
6 servings
Serving Size:
8 oz Amount Per Serving:Calories: 590Total Fat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 400mgCarbohydrates: 80gFiber: 2.5gSugar: 40gProtein: 10g
The Omaha Cut ribeye steak comes from the center of the ribeye, is thicker cut, and tastes incredible!
This post is sponsored by Omaha Steaks and contains affiliate links. The FCC makes me say this for some reason.
If you’re reading this blog post, chances are very high that you’ve had a ribeye steak before. You’ve probably come here because you’re curious of what an Omaha Cut ribeye steak is compared to a regular ribeye. And there’s a chance you’re wanting to learn of different methods on how to cook a ribeye steak (and/or steaks in general). I’ll tackle these topics and get you to the recipe as quick as I can type.
What is an Omaha Cut Ribeye anyway?
Plain and simple, the Omaha Cut comes from the center of the ribeye. Your average ribeye is made up of three parts: the spinalis dorsi (aka- ribeye cap), longissimus dorsi (center area, makes up the majority of the cut), and the complexus. The Omaha Cut ribeye comes from the longissimus dorsi area. The folks at Omaha Steaks, cut it round and thicker, similar in size to a top of the line filet mignon. But it tastes and bites just like a ribeye, which has a unique, extraordinary flavor!
My favorite way to cook a steak
If you’ve read the other steak posts on my blog, such as the one where I cook up tomahawk ribeyes, you’ll notice that I like to reverse sear in a cast iron skillet. The reverse sear method is when you slow cook the steak first, then finish it off with a hot sear.
Season the Omaha Cut ribeyes with kosher salt, ground black pepper, and garlic powder.
Steak Prep
When prepping the Omaha Cut ribeye steaks, keep the seasonings simple: four parts kosher salt, two parts ground black pepper, and one part garlic powder. I go light-to-moderate with the amount I put on the steaks. That’s because I want the natural flavor of the beef to stand out. Get the grill preheated to 225 degrees over indirect heat with either hickory or pecan wood. Once up to temperature, put the seasoned steaks on and cook until about 120 degrees internal temp.
Sear the Omaha Cut ribeye steaks in the cast iron skillet to get an even crust all around.
Searing time!
Remove the steaks to rest on a cutting board. Get direct heat on a cast iron skillet to searing temps, which start at 500 degrees. Season the cast iron with avocado oil because it has a higher burn rate than most cooking oils. I like to throw a sprig or two of rosemary and a couple of cloves of garlic in there to impart a little aroma and flavor to it. Place the ribeye steaks on the cast iron and sear for 1-2 minutes on each side. Since the Omaha Cut is thick, give a few seconds to searing the sides, too.
Rest then slice
Remove the steak and let it rest before slicing. It is wise to rest the steak for about 10 minutes because A) the carry over heat will cook the steak a few degrees internally and B) the meat builds up juices as it starts to cool and will give you more flavor in the meat. Slice up and savor every juicy bite!
The recipe!
Yield: 1 serving
Omaha Cut Ribeye Steak
The Omaha Cut ribeye steak is a unique cut to Omaha Steaks. It comes from the center cut of the ribeye and is done thicker than usual. These steaks have a look of a filet mignon and that recognizable flavor the ribeye provides. Reverse sear, rest, and enjoy!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour5 minutes
Ingredients
4 Omaha Cut ribeye steaks (6 oz each)
2 Tablespoons kosher salt
1 Tablespoon ground black pepper
2 teaspoons garlic powder
1 Tablespoon avocado oil
2 sprigs rosemary
2 cloves garlic
2 Tablespoons butter
Instructions
Preheat grill to 225 degrees on indirect heat, using hickory or pecan wood. In a small bowl, mix kosher salt, ground black pepper, and garlic powder. Sprinkle on all sides of the steaks. Place steaks on grill until internal heat reaches 120 degrees.
On a separate grill (or burner), get cast iron up to searing temps. Put avocado oil in skillet, along with rosemary and garlic cloves. Sear 60-90 seconds on each side. Remove and rest for 10 minutes before slicing.
Notes
1. Substitute garlic butter for regular butter if you want that extra garlic flavor.
2. If you don't have a grill or smoker, feel free to low cook in oven and then sear on the stove.
Nutrition Information:
Yield:
4 steaks
Serving Size:
6 oz Amount Per Serving:Calories: 400Total Fat: 34gSaturated Fat: 16gTrans Fat: 2.3gCholesterol: 200mgSodium: 120mgCarbohydrates: 0gProtein: 32g
This complete meal was cooked up on the pellet grill at 375 degrees.
This post is sponsored by Kingsford and I used Kingsford Wood Pellets for cooking all of these recipes in this post.
Most folks who cook on the grill primarily use it for meats. While cooking meat on the grill is my jam, just know you can use your grill to cook other foods as well. In this post, I put together a whole meal you can cook on one grill at the same cooking temps throughout. We start with a zesty spatchcocked chicken, then bacon & Brussels sprouts, and then finish it off with a skillet chocolate chip cookie for dessert! I will break down the cooking for each dish separately and all recipe cards will be at the end of each section. Used Kingsford wood pellets for each of these recipes
Grilled Zesty Spatchcock Chicken
This zesty grilled spatchcock chicken getting pulled off the grill when internal temp of white meat reaches 161 degrees (carryover temps take it to 165).
In the BBQ world, chicken doesn’t get as much love as it should. Don’t get me wrong, I do love me a good brisket and some pulled pork, but spatchcock chicken is a winner to cook because not only is it super flavorful, but it’s also cheap to buy and quicker to grill.
Before you cook the chicken, it is important to note that you will want to brine the bird overnight. I suggest you buy your chicken the day before and brine it before you go to bed. Brining helps bring more flavor to the bird and adds much needed moisture to the white meat parts. You can do either a wet or dry brine, but for this recipe I’m using a wet brine. Simply get a food grade bucket (preferably five gallon size) and fill it with two gallons of water, one cup of kosher salt, one cup of sugar, a couple of tablespoons of Santa Maria seasoning, and a cut up lime. Stir these ingredients together and place the chicken in brine. Place bucket in fridge to keep cool for at least 18 hours. NOTE: you don’t have to spatchcock the chicken for the brine as this can be done afterward.
Pouring Kingsford wood pellets into the hopper of my pellet grill. Note that I used the Classic blend (hickory, oak, and cherry).
When it’s time to cook your grilled zesty spatchock chicken, make sure you have begun to preheat your pellet grill to 375 degrees on indirect heat using Kingsford Wood Pellets (I used the Classic blend of hickory, oak, and cherry). Also, take the bird out of the bucket and rinse it off. This way, the bird doesn’t taste too salty. Once done, place on a large cutting board.
To spatchcock, the bird, get a sharp pair of kitchen scissors or a sharp chef’s knife. Either way, make sure you use a sturdy, sharp blade. turn the chicken on it’s front and press down hard on the spine. Doing this will help break bones in the back of the chicken and make it easier to cut. Then take your scissors (or knife) and cut along one side of the spine from bottom to top. Repeat on the other side of the spine. Once this is done, turn the bird back over and make sure the legs fold inward (they will be much looser since disconnected from the spine).
After rinsing off the brine, spatchcock the chicken and apply some zesty Italian dressing along with some Santa Maria seasoning.
With the bird spatchcocked, it’s time to make it zesty! Get a bottle of zesty Italian dressing and pour over the chicken, enough to cover the whole bird. the zesty Italian dressing is runny so you shouldn’t have to use a ton. Spread with either your hand or with a basting brush. Then bust out the seasoning and put on a moderate amount. I like to use Santa Maria seasoning, but feel free to personalize this recipe and use whichever seasoning or rub floats your boat.
Now that the bird is spatchcocked and seasoned, it’s time to place on the grill. Make sure to place the chicken on one side of the grill with enough space to add the pan (or skillet) of bacon & Brussels sprouts (we’ll get to the side dish very soon). Cook the chicken until internal temp at center of the thickest part of the chicken breast reaches 161 degrees. This could take just over an hour. I like to spritz the bird once or twice with a 50/50 mixture of apple juice and apple cider vinegar.
Apply another round of zesty Italian dressing to the spatchcock chicken with about 30 minutes to go.
With about 20-30 minutes left in the cook, I like to apply another round of zesty Italian dressing to the spatchcock chicken to help the flavor cook in. When bird reaches 161 degrees in the white meat portion, remove the spatchcock chicken from the grill and place on a cutting board to rest for about 15 minutes prior to slicing. This is done to help the moisture build up inside for maximum juicy flavor. Also, the meat will get a few degrees hotter due to carryover temps and will reach the desired 165 degrees the USDA recommends for poultry.
Yield: 6 servings
Zesty Grilled Spatchcock Chicken
Cooking a whole chicken on the grill and getting great flavor is simple to achieve with this recipe! Brine overnight, season with zesty Italian dressing and Santa Maria seasoning and you'll have one tasty bird to feast on!
Prep Time5 minutes
Cook Time1 hour30 minutes
Total Time1 hour35 minutes
Ingredients
FOR BRINE:
2 gallons water
1 Cup kosher salt
1 Cup sugar
2 Tablespoons Santa Maria seasoning
1 lime, quartered
FOR GRILL:
1 whole chicken (around 5 lbs)
1/2 Cup zesty Italian dressing
2 Tablespoons Santa Maria seasoning
Instructions
Brine whole chicken by combining water, kosher salt, sugar, seasoning, and lime in a large food-grade bucket. Place chicken in brine and place in fridge overnight.
Once brining is done, remove chicken from brine and rinse. Preheat grill to 375 degrees over indirect heat. Spatchcock chicken by removing spine from the back. Flip chicken over and apply zesty Italian dressing and Santa Maria seasoning. Place on grill. Spritz occasionally with mixture of apple juice and apple cider vinegar. Apply zesty Italian dressing with about an hour in. Cook until internal temp in thickest part of white meat reaches 161 degrees (carryover temp will get bird up to 165). Rest 15 minutes before carving.
Notes
1. This can be cooked on a pellet grill, regular grill with indirect heat, or even the oven. For best results, cook on grill to get wood smoke-infused flavor.
2. If you don't have Santa Maria seasoning, then your favorite seasoning or rub for chicken will work just fine.
3. You can spatchcock chicken either before or after the brine.
Nutrition Information:
Yield:
6 servings
Serving Size:
6 oz Amount Per Serving:Calories: 374Total Fat: 22gSaturated Fat: 7gCholesterol: 160mgSodium: 320mgCarbohydrates: 0.1gFiber: 0gProtein: 40g
Nutrition information isn’t always accurate.
Roasted Bacon & Brussels Sprouts
If you didn’t like Brussels sprouts before, this recipe just might change your perspective!
Folks seem to have a love – hate relationship with Brussels sprouts. I used to despise them for a long time, but that was before I learned how to cook them right. When Brussels sprouts are cooked properly, they will change the way you perceive the green vegetable. Adding bacon sure helps, too!
The key to eating a tasty dish of bacon & Brussels sprouts is to roast them. This can easily be done on your grill when cooked in a pan or baking sheet. To prep the Brussels sprouts, take one pound of them and peel off the outer leaves and discard. Rinse off the Brussels sprouts and pat dry. Then cut the sprouts in half with a knife and place in a bowl. Also put any extra leaves that fall off in the bowl, too (they get crunchy roasted easily and taste good). In the bowl, drizzle olive oil, a quarter of a freshly squeezed lime, kosher salt, and minced garlic. Mix together. I like to use a smaller baking sheet that fits one pound of cut up Brussels sprouts perfectly. Before placing sprouts on baking sheet, drizzle some olive oil on there so they don’t stick. Now put the sprouts on there in one even layer. Cut up four strips of thick cut bacon in 1/2 inch squares or 1×1/2 rectangles (like I did). spread evenly over the baking sheet, preferably on the surface of the sheet where space between Brussels sprouts can be found.
Bacon & Brussels sprouts ready for roasting on the grill.
Place the sheet of bacon & Brussels sprouts on the grill next to the zesty Italian spatchcock chicken and cook for 20-25 minutes, flipping sprouts over once during the cook. Keep the grill temp at 375 degrees. Do this to get more of that roasted texture on both sides. That extra crust will add to the experience. If the roasted bacon & Brussels sprouts are finished before the chicken is ready, then cover baking sheet with aluminum foil and keep warm in your oven. No one wants cold, soggy, Brussels sprouts. I’m certain you will love the flavor of this side dish and you’ll want to roast your Brussels sprouts from now on!
Yield: 6 servings
Roasted Bacon & Brussels Sprouts
Roasted Brussels sprouts are a great way to eat this vegetable. But add bacon and garlic to them and you've got a side dish worth diving into! NOTE: this recipe can be cooked on either the grill or oven.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Ingredients
1 lbs Brussels sprouts, halved
4 strips thick cut bacon, cut into 1x1/2 inch rectangles
2 Tablespoons olive oil
1 Tablespoon kosher salt
2 cloves garlic, minced
1/2 teaspoon lime juice
Instructions
1. Preheat grill to 375 degrees over indirect heat. Prep Brussels sprouts by removing outer leaves and slice sprouts in half. Combine in a bowl with olive oil, garlic, lime juice, and kosher salt. Mix and place on a greased 9x12 baking pan. Place cut up bacon slices on pan mixed with Brussels sprouts.
2. Place on grill and cook for 25 minutes, turning sprouts over halfway through to get roasted flavor on both sides. Remove when done and serve.
Notes
1. Feel free to substitute cast iron skillet for baking sheet.
2. Keep excess leaves from Brussels sprouts in mix and cook. They make for nice little crunchy pieces to snack on.
Nutrition Information:
Yield:
6 servings
Serving Size:
3 oz Amount Per Serving:Calories: 75Total Fat: 4gSaturated Fat: 2gCholesterol: 14mgSodium: 250mgCarbohydrates: 8gFiber: 3gProtein: 7g
Nutrition information isn’t always accurate.
Skillet Chocolate Chip Cookie
Skillet chocolate chip cookie fresh off the grill and topped with the essentials.
What better way to top off an epic grilled meal than with a giant chocolate chip cookie you cooked on the grill? This one is fun to make. You simply need a medium or large-sized cast iron skillet and a chocolate chip cookie recipe. For this skillet chocolate chip cookie, I start by combining a stick of room temperature butter, a half cup of sugar, and a one-fourth cup of brown sugar and mix in a bowl (I like to use my stand mixer for this). Then I crack an egg and pour it in along with a teaspoon of vanilla (I prefer Mexican vanilla because I like the subtle difference in flavor) and mix some more. After that is done, I drop in 1 1/4 Cup of flour, 1/2 teaspoon of baking soda, and a 1/2 teaspoon of salt and mix. Then I pour in half a bag of chocolate chips (about two cups) and mix some more.
Chocolate chip cookie dough pressed evenly into the skillet and ready to hit the grill.
Now that the cookie dough is ready, I take a cast iron skillet that is roughly 10 inches in size and rub in a light layer of vegetable oil. Next, I put enough cookie dough in to create an even layer along the bottom of the inside of the skillet. You will most likely have some excess cookie dough. Just consider that bonus cookies. Since your pellet grill is likely still on and those Kingsford wood pellets are keeping that aroma going, place the skillet on the grill and cook for about 10 minutes or until you see the edges show the very first signs of browning. It may seem a little early to pull out but remember that cast iron skillets hold heat for a long time and that will keep the cookie cooking for a little bit after it’s been pulled out.
To serve, you can either grab a plastic spatula and carefully scrape out of the skillet and eat it that way (whether you slice it into pizza-like slices or eat whole is up to you) or eat it right out of the pan. For me, I like to keep the skillet chocolate chip cookie in the pan and top it with vanilla ice cream and drizzle caramel and chocolate syrups on top. You can grab a few spoons and share with your family and friends or just take one spoon and keep it to yourself (once again, up to you. I won’t judge).
Yield: 6 servings
Skillet Grilled Chocolate Chip Cookie
Take your chocolate chip cookie to the next level by cooking the cookie dough in a cast iron skillet on your grill with a touch of hickory smoke! And topping with ice cream when done! Note: can be done in either grill (indirect heat) or oven.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Ingredients
1/2 Cup butter, room temperature
1/2 Cup sugar
1/4 Cup brown sugar
1 teaspoon Mexican vanilla
1 egg
1 1/4 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Cups chocolate chips
FOR TOPPINGS:
3 scoops vanilla ice cream
chocolate syrup, to taste
caramel syrup, to taste
Instructions
Preheat grill to 375 degrees on indirect heat. In a mixing bowl, place butter, sugar, and brown sugar and mix. Then add vanilla and egg. Mix. Finally, add flour, baking soda, salt and mix. Finally, add chocolate chips and mix until evenly distributed.
Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill. Cook for 10 minutes or until edges start to get light brown. Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).
Notes
1. This recipe is designed for cooking indirect heat on a grill, but can be done in an oven.
2. Cast iron skillet with hold heat for a while, so remove cookie when edges are light brown because cookie will continue to cook for a little longer.
Nutrition Information:
Yield:
6 servings
Serving Size:
8 oz Amount Per Serving:Calories: 590Total Fat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 400mgCarbohydrates: 80gFiber: 2.5gSugar: 40gProtein: 10g
BBQ pulled pork nachos are a big hit as either an appetizer or a main dish!
Whenever I smoke a pork shoulder (aka- pork butt) for my family, I end up with a lot leftover. Since there are five of us in my family and seven pounds of pork, we usually have some left. Good thing with pulled pork is that it reheats very well. Probably the best out of all of the BBQ meats. One of my favorite things to do with leftover pulled pork is making BBQ pulled pork nachos! Easy to make and can be served up as either an appetizer or a main dish.
Nacho Necessities
When I make BBQ pulled pork nachos, I prefer to do them in a large cast iron skillet. If you don’t have a good-sized cast iron, then feel free to use something else that you feel comfortable cooking with on the grill. With that said, grab a bag of your favorite tortilla chips and put down a single layer, enough to cover the bottom of the pan.
Layers of nachos put together and ready to hit the grill.
Next, add the pulled pork. I recommend grabbing a handful and dispersing evenly across the chips. Then I grab a can of black beans, drain the juice out of the can, then grab a handful and spread around in the skillet. Then I grab a cup of shredded cheddar cheese and spread around. Finally for this layer, I drizzle BBQ sauce on top. Add another layer of tortilla chips and simply repeat the layering of the same ingredients. Put on the preheated grill at 350 degrees over indirect heat using hickory wood. Cook for 10-15 minutes then remove for the final steps.
Can I cook this in the oven?
Absolutely! If you don’t feel like going outside and getting your grill going, you can totally cook up these BBQ pulled pork nachos inside in your oven. You won’t get that hint of hickory smoke flavor in the whole dish, but it’ll still taste pretty dang good.
The finishing touches
Dice up some avocado and cilantro for finishing touches to your BBQ pulled pork nachos. Jalapeños optional, but encouraged.
Once you’ve pulled the skillet of BBQ pulled pork nachos off the grill (or out of the oven), dice up some cilantro and avocado to sprinkle on the top. We do this after it cooks so these ingredients don’t get browned and wilted. If you want to spice them up a little, put some pickled jalapenos on top as well. I love keeping the nachos as they are in the skillet because it maintains that authentic, visual effect. I do recommend you grab a handful before serving to your family and/or guests because they will vanish fast!
The video!
Coming soon!
The recipe!
Yield: 8-10 servings
BBQ Pulled Pork Nachos
BBQ pulled pork nachos are an excellent use of leftover pulled pork. They can be served up as either an appetizer for a small crowd or a main dish for a small gathering.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
1 bag tortilla chips
2 Cups pulled pork
2 Cups shredded cheddar cheese
1 Cup black beans
1/2 Cup BBQ sauce
1 avocado, diced
2 tsp cilantro, diced
1/4 Cup jalapeños, pickled
Instructions
Preheat grill to 350 degrees over indirect heat using hickory wood. Place layer of tortilla chips in large cast iron skillet, covering the bottom of the skillet. Sprinkle on a cup of pulled pork, cup of shredded cheddar cheese, 1/2 cup of black beans, and drizzle 1/4 cup of BBQ sauce. Add another layer of tortilla chips and add rest of pulled pork, shredded cheese, black beans, and BBQ sauce.
Place skillet on grill and cook for 10-15 minutes. Dice up cilantro and avocado and put on top of nachos. Add jalapeño to spice it up.
Notes
1. This can be cooked in the oven. It won't have that hint of hickory smoke flavor, but will still be tasty.
2. Feel free to add other ingredients such as diced onions, tomatoes, etc.
Nutrition Information:
Yield:
10 servings
Serving Size:
1 Cup Amount Per Serving:Calories: 375Total Fat: 225gSaturated Fat: 12gCholesterol: 80mgSodium: 1000mgCarbohydrates: 22gFiber: 2.5gSugar: 12gProtein: 20g
NOTE: nutrition information isn't always accurate.
Salmon off the grill is a good move any time of the year!
Note: this post is sponsored by the good folks at Omaha Steaks.
Living in a household of non-seafood folks, we have grown to appreciate salmon. It is less “fishy” tasting and lends itself to other flavors pretty well. This garlic lemon lime cedar planked salmon recipe is one that even my super-picky children are fans of. They eat it as well as they eat my beef tri-tip (or “steak” as my little ones call it)!
CHOOSING THE SALMON
According to the USGS, there are eight different types of salmon: seven fall under Pacific salmon (such as sockeye, chinook/king, and pink) while there is only one Atlantic. You’ll most likely find Atlantic salmon in your local grocery store because it is usually farmed and easier to get. With that said, I got wild Alaskan sockeye salmon from Omaha Steaks and had them shipped directly to my doorstep!
There’s also a debate over wild caught and farmed fish and which one taste better, is better for you, how it is raised, etc. Just know that wild caught is usually leaner and has less saturated fat due to its ability to swim more freely as compared to some farmed salmon that is over fished and over crowded in their fish farms. With all of this said, it is preferable to get Pacific salmon (but I personally don’t mind Atlantic, either).
One way to tell if the fish is fresh is to poke the fillet with your finger while it is in it’s packaging (it may be tough to do behind the glass at the meat counter). If it springs back, then it’s most likely fresh. If leaves a deep imprint, it’s probably been out of water for a little while. Choose wisely.
PREPPING THE SALMON
Garlic lemon lime cedar plank salmon ready for the grill.
you unwrap the salmon from it’s packaging, make sure to rub your fingers along the length of the fish, more toward the center. If you feel little bumps in the flesh, it is pin bones. These can be left in there even if the salmon is filleted, so it is important to check. You obviously don’t want to eat these, so it is best to remove them with a pair of needle nose pliers.
With your salmon filets ready to prep, place them on a cedar plank. Next, apply a thin amount of olive oil to the salmon. With that done, now apply minced garlic. After that, use favorite your seasoning/rub on there. I like to use a Asian fusion rub with . Finally, take a lemon and a lime and slice them thinly width wise, putting at least one thin slice of each on a fillet.
Your salmon may be a whole filet or already cut into smaller segments. The prep of the fish will work the same way.
USING A CEDAR PLANK
Presoak the cedar plank in water for at least 30 minutes. Doing this will keep the wooden plank from drying out and catching on fire during the cook. At most, the board will smoke a little, but this is what we want to help infuse smoke flavor into the garlic lemon lime cedar plank salmon.
COOKING THE SALMON
Salmon is ready to eat when it is flakes as a fork is applied to it.
Before you prep the salmon, get your grill heated up to 400 degrees. I prefer to go over direct heat, but can be done indirect if a pellet grill is what you own. Place the cedar planked salmon on the grill, close the lid, and let cook for about 20 minutes. You can cook salmon to 125-145 degrees Fahrenheit, but when you use wild salmon, it is leaner and is preferred to pull off earlier at the 125 mark. If you don’t have a digital thermometer (although recommended), you can eyeball it with a fork. If it is flaky, it is ready to eat.
I like to keep some extra slices of lemon and lime on hand to squeeze on top if I want more of that flavor to my garlic lemon lime cedar plank salmon. Give it a shot and see if it wins over your family!
THE RECIPE!
Yield: 4 servings
Garlic Lemon Lime Cedar Plank Salmon
Looking to fire up the grill but want a leaner protein to cook up? This garlic lemon lime cedar plank salmon will do the trick!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
1 filet salmon (about 16 oz)
1 Tbsp olive oil
1 Tbsp your favorite rub/seasoning
3 cloves garlic, minced
6 Tbsp butter, divided into six-1 Tbsp pieces
2 slices lemon
2 slices lime
1 cedar plank
Instructions
1. Preheat grill to 400 degrees.
2. Place salmon on presoaked cedar plank and apply olive oil, minced garlic, rub/seasoning, butter, and lemon and lime slices on the salmon.
3. Place cedar plank full of salmon on grill and let cook for about 20 minutes. Done when internal temp reaches 125 degrees or salmon flakes off when scraped with a fork.
Notes
1. Cut extra slices of lemon and lime for squeezing on salmon if you want some of that extra citrus flavor after cooking.
2. Presoak cedar plank for at least 30 minutes prior to cooking. Doing this will help prevent the plank from catching fire during the grilling process.
3. Direct or indirect heat is fine.
Nutrition Information:
Yield:
4 servings
Serving Size:
4 oz Amount Per Serving:Calories: 280Total Fat: 18gSaturated Fat: 8.5gCholesterol: 108mgSodium: 200mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 31g
Note: Nutrition information isn't always accurate. Spices used may alter some of this info, as well.
