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Great BBQ and Grilling Recipes for Labor Day Weekend

Labor Day weekend is right around the corner and that means millions of Americans will be firing up their smokers and grills for their unofficial end-of-summer backyard bashes. Here at Grilling.com we’ve got thousands of recipes to help make your...

How to Grill the Perfect Burger

Ask anyone you know what he or she likes to grill and more often than not one of the top answers will be burgers.  The problem is, many of these burgers end up being dry and flavorless due to any...

Grinding Your Own Meat at Home

Last summer I purchased a grinding attachment for my kitchen stand mixer and since then I’ve had a ton of fun grilling my own meat blends for hamburgers, sausage and more.  While ground beef from your local grocery store or...

Melissa Cookston’s Grilled Pork T-Bones with BBQ Butter

If you like grilled pork chops as much as I do, then you’ll LOVE this recipe for Grilled Pork T-Bones with BBQ Butter from Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue by Melissa Cookston,...

Grilled Lamb Kofta Kebabs

Who doesn’t like grilled kebabs?  Today Robyn Medlin-Lindars gives the classic kebab a Greek twist with her lamb kofta recipe including a fiery Sriracha yogurt sauce. You all know I’m a big fan of meat on a stick. In fact,...

Understanding Carry Over Temperatures of Cooked Meat

Here at Grilling.com we often mention the fact that meat will continue to increase in temperature an average of 5-10 degrees after it’s removed from the grill, thereby requiring you to adjust internal temperatures when testing for doneness (for example,...

The Zen Of Injecting Meat: No Wait, No Waste, More Flavor

Injecting meats with flavorful liquids is extremely common on the competition barbecue circuit but it’s far less prevalent among home barbecuers and grillers despite the quick blast of flavor it provides.  Today, we are turning to Meathead of AmazingRibs.com for...

Grilled Hanger Steak with Peppercorn Cream Sauce and Grilled Scapes

Hanger steak is one of those cuts that were rarely seen by consumers until recently.  Why?  Because butchers knew just how flavorful and tender it was and would usually keep it for themselves. For this recipe, I grilled the steak...

Smoked Roasted Prime Rib of Pork

Heritage bred pork is becoming increasingly more popular in restaurants, on the competition BBQ circuit,  and in backyards across the country.  And for good reason as the flavor is to…die…for.  Here’s John Dawson of PatioDaddioBBQ.com with an amazing recipe for...

Smoked Cowboy Ribeye with Rosemary and Fennel Dry Rub

Bone-in ribeyes are by far my favorite cut when it comes to grilling steaks, so I was extremely excited when I had the opportunity to fire up an outstanding 2.5 lb., 28 day dry aged cowboy chop from Washington State’s...