Category
Mains
87 recipes
Cowboy Top Sirloin
Here is a simple recipe that will add a new dimension to your steak. I used top sirloin, but any quality steak cut, like ribeye (my favorite), T-bone, porterhouse or flat iron (vastly under-rated) will work exceedingly well. I call it "cowboy" because of the use of the Gebhardt's chili powder. It's renowned for use in "Texas red" chili. As always, click the picture for a closer look.
View recipe
Cuban Rueben
What does a guy do when he has a mess of pulled pork, a hankerin' for a Cuban sandwich, but also loves a Rueben? He makes a Cuban Rueben! A classic Cubano sandwich is roasted pork, ham, Swiss cheese, dill pickles, and mustard on Cuban bread. It is then press-grilled to gooey deliciousness. My version is adds a Rueben twist by replacing the pickles with sauerkraut. Since I don't have access to Cuban bread, I use a par-baked French baguette.
View recipe
East of Santa Maria Tri-Tip
This is my version of Santa Maria (SoCal) tri-tip. The real deal requires cooking over red oak, which is hard to come by here in Idaho. I settle for a mix of standard briquets and mesquite lump charcoal. It gives just enough smoke and the mesquite burns very hot, which helps keep the cooking temperature up. Tri-tip is a triangular cut that comes from the bottom of the sirloin primal. Since it's sirloin, it lends itself very well to grilling.
View recipe