Cattleman’s Grill

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Recipes: Beer Cheddar Chowder with Bratwurst

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Who’s ready for Fall? Sweater weather, football and changing leaves! And what better food to invite Autumn than soup? Not just soup, but beer, cheese and smokey bratwurst soup! We’re sharing the recipe now (though you won’t want to wait), so that you’re well prepared for the first weekend of football, just a couple of weeks away.

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Tips & Techniques: Sous-vide Tri-tip

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Though the sous-vide technique was first developed over 40 years ago, it has only recently made its mainstream debut. Chefs in quality restaurants have long used this technique, and now sous-vide machines are becoming much more available to the general public. The idea is simple, really. Food is vacuum sealed in a bag and submerged in circulating water in which the temperature is precisely controlled.

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Tips & Techniques: Tri-Tip Roulade

Tri-Tip Roulade - Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.

Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. In fact, we’ve visited this idea a few times in the past. The Southwestern Stuffed Pork Loin, Chicken Spedini, and Turkey Roulade are great examples. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.

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Recipes: Chicago Style Deep Dish Pizza

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Chicago Style Deep Dish Pizza
1 pizza, 8 servings

Ingredients

– Deep dish pizza dough (recipe below)
– 2 bell peppers, sliced
– 1 yellow onion, sliced
Cattleman’s Grill Italiano Seasoning
– 1 (800 g) can Strianese Whole Peeled San Marzano Tomatoes
– 2 cloves garlic, minced
– 1/2 tsp kosher salt
– 1 tsp sugar
– 1/2 lb fresh mozzarella
– 1/2 lb Italian sausage, cooked
– 1/2 lb pepperoni
– Parmesan (grated) for serving

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Tips and Techniques: Indirect Grilling/Baking on a Napoleon Prestige P500RSIB

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Your gas grill is probably more versatile than you think. Most of us frequent grillers have pondered and tested the possibilities, but if you’re looking for a place to start, then try these delicious home-made cheesy breadsticks. By running only half of our burners we’re able to control the heat and bake our bread (or next time cake?) evenly on the top and bottom. Today we’re cooking on Napoleon’s Prestige P500RSIB. It’s powerful enough to get the job done with only half of its burners, and has the square inches needed to fit a good sized pan in an indirect grilling position. It’s an incredible grill that only grows on you the more you cook on it.

Cheesy Breadsticks

Ingredients

– Pizza Dough (recipe below)
– 1 lb fresh mozzarella, shredded
– 4 oz parmesan, finely grated
– 2 tbsp fresh oregano, minced
– 2 tbsp fresh thyme, minced
– 1 tbsp fresh rosemary, minced
– 1 head of garlic
– Olive oil
Cattleman’s Grill Italiano Seasoning

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Recipes: Flautas Carnitas

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Flautas Carnitas
Makes 20 floutas, about 10 servings

Ingredients

For the carnitas:
– 4 lbs Boston butt pork shoulder, diced into 2” chunks
– 2 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
– 2 tsp ground cumin
– 1 bay leaf
– 1/2 large onion, sliced thin
– 6 cloves garlic, sliced
– juice of 2 oranges
– juice of 1 lime
– 4 cups vegetable stock

For the floutas:
– 20 small flour tortillas
– 20 oz pepper jack cheese, grated
– vegetable oil

For the crema:
– 12 oz sour cream
– 1/2 cup Gilly Loco Chile Verde Salsa
– salt, to taste

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Recipes: Roast Beef Crostini

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Roast Beef Crostini

Ingredients

– 1 beef top round roast
Butcher BBQ Prime Dust
– 1 cup vegetable stock (optional)
– 1/4 tsp dried rosemary, minced
– 1/4 tsp dried thyme, minced
Cattleman’s Grill Steakhouse Seasoning
Code 3 Spices Grunt Rub
– 3 red bell peppers, roasted, peeled, seeded & stemmed
– Horseradish Creme Friache (recipe below)
– baguette (or other crusty bread), sliced
– butter for the bread

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