I think we all have the same goal when it comes to grilling... Juicy Chicken. Am I right? Chef Jason created this marinade recipe years ago when he was a chef at country clubs, hotels and restaurants. It's a hit and always had people questioning what we do to get the chicken so juicy. Here is the marinade and cooking tips for absolutely amazing chicken off the grill.
Ready for another fun way to add some smoke flavor to your food? This recipe is a fun twist on s’mores and is fun for the kids to make. Try our Reserve Blend pellets for a great smoke flavor of apple, cherry and oak.
How to grill a restaurant
Looking to get an amazing restaurant quality steak? Chef Jason from 5280 Culinary has the tips you need on how to get the perfect reverse sear on a Beef Tri Tip. The technique can be used on any grill from Traeger, Big Green Egg to Weber! That's right we've got you and your grill covered!
Thank you to our friends at Traeger for sending us this recipe. We tweaked it a bit and Ace’d this recipe, just in time for some game day entertaining. The Reserve Blend Pellets do a great job adding a well-rounded flavor.
Imagine a world where you can combine the flavor of fresh baked cookies with the wood fired flavor of the Traeger. Well that world exists, and soon enough it will exist in your backyard. Enjoy this fun recipe for our Kitchen Sink Cookies or our Kitchen Sink Cookie Skillet. Amazing, easy, wood fired fun.
You picked out the perfect Prime Packer Brisket on the Traeger and now it’s time to impress the friends and family with some serious smoked meat. Brisket is one of the most rewarding bbq items, but it takes some time, and whole lot of patience. So, grab the Rub A Dub, your trusted filet knife and settle in, it’s worth every minute, well hour, okay many hours.
Looking for some pulled pork in your life, but don’t have 8-10 hours? We found the best shortcuts around and put them all together for this amazing recipe. Talk about some flavors… this has them all, from pork to vanilla. MMMMMMMM
You hated them as a kid, but now, somehow you can’t get enough of them. They are on every menu you see! When you order them you find yourself fighting people for Brussels Sprouts! How do you make them at home? Boom! Here you go, this recipe creates some great flavors on the grill.
Skip the vegetables on this one, there is only room for chicken on these skewers. Season them with some rub the night before and let those juicy little chicken chunks marinate overnight. Then it’s time to introduce them to your favorite cooking tool. Your Weber Grill.
Corn on the cob meets grill. It’s a match made in heaven. This recipe for grilled sweet corn will take your grilling game to a whole new level. Grab some fall corn heat up your Weber and get to work, your dinner guests will thank you.
There is something so amazing about a perfectly grilled burger… stuffed with cheese. I remember growing up in Minnesota enjoying this burger as a kid, and then even more as an adult. Now were tweaking the cheese just a tad to create an even more epic Juicy Lucy. Try this cooked on some cast iron to get that gorgeous crust, who knows, maybe even try a cheese crust too?
Admit it, we have all had meatballs that were hard as a superball or fell apart in the pan. With some helpful tips below, we will have you making the perfect meatball, maybe even the GOAMB (greatest of all meatballs). Using the Shape and Store saves us time and shapes meatballs in a flash. 32 of them, in a flash.
Tired of the same old BBQ Ribs? Looking to add some pacific rim flavors to your ribs? We have just the recipe for you. Using some Pork St. Louis Style Spareribs, Our Tiki Tiki Rub, some Fire Honey and our Happy Ending BBQ Sauce, we have found the flavor combo that makes these ribs next level. Add to that the amazing charcoal flavor of the Big Green Egg… yes please!
I think we all have the same goal when it comes to grilling….. Juicy Chicken. Am I right? Sometime though we struggle with how thick the chicken is, how hot the grill should be and more. Well struggle no more, because we have the recipe for you. Cooked on the Big Green Egg for that amazing charcoal finish.
It’s time to take those steak skills to the next level on your Big Green Egg and this recipe is here for the assist. We’re going old school, retro, flashback if you will and cooking a big and juicy Porterhouse Steak. We love the flavor of this steak and the Porterhouse has a bigger filet, which is always good. We went with a choice cut for this recipe, but I may go prime if the marbling looks better. It’s a steak by steak thing for us.