HOW TO BARBECUE, GRILL, SMOKE... AND SOAK IT IN.
Our top 5 recipes to celebrate Mother’s Day!
May 09, 2019
Surf ‘n’ Turf: Ribeye & Lobster Tails
May 08, 2019
I cook the most amazing Surf ‘n’ Turf: 2 inch Cowboy Ribeye Steaks and a couple of enormous Lobster Tails. I reverse sear the ribeye steaks and then grill the lobsters on indirect heat on the grill.
Pulled Wild Boar Sliders
May 03, 2019
On the hunt (pun intended!) for a more flavorful meat with more character, I decided to do an experiment in this episode of the #FOGOlife: pulled wild boar sliders.
The ultimate grilled cheese sandwich
April 26, 2019
With this recipe, you will be able to transform this classic comfort food into something even more amazing and packed with various flavors.
75 Days Dry Aged Brisket - Is It Worth The Hype?
April 24, 2019
The flavor was different, but it had a TON of flavor. It almost felt like a bit cheesy, earthy and funky. Interesting but still very good. The bark was fantastic and it had a great smoke profile.Â
Smoked Lamb Shanks
April 21, 2019
This is an adaptation to braised lamb shanks done indoors to give it that extra oomph. Putting the lamb shanks in the smoker really adds an extra layer of taste that only smoke can add.Â