TubeChannel

This is a 3 pound Dry-Aged USDA Prime Bone-In Hip Sirloin steak from Lobel's of New York. I smoke the steak using Oak wood, then do a reverse sear on the steak. This steak will feed 4-6 people. I hope you will visit www.lobels.com and try one of these steaks for yourself. You will be glad you did!!!

You have got to try this! Outside skirt steak is the way to go for sure. Cook indirect @ 225 until 100 - 115 deg internal and place over direct heat for 1 - 2 mins per side. BAM! It's done.

Smoked Prime Rib: The Perfect Holiday Roast - The prime rib season is here, and Smokin' and Grillin' with A.B. has got you covered! Experience the joy of cooking with A.B. as he demonstrates his secret recipe for the most tender prime rib ever. Using his state-of-the-art Dual Fire RT-1200 pellet grill, A.B. creates a flavor explosion that will leave you craving for more. RECIPE: https://smokinandgrillinwitab.com/a-mouthwatering-recipe-for-smoked-prime-rib/

Have you ever wondered how to cook a smash burger at home? Sugar free BBQ? 100% grass fed organic pasture raised ground beef, sugar free and maybe even "keto friendly" is alot to say in one sentence! It may be difficult to say, but healthy BBQ doesn't need to be hard to make. I show you how I made a delicious, sugard free and organic (mostly) smash burger with cheese that you don't have to check your blood sugar after enjoying. Even the ketsup was organic and unsweetened. Plus I used a healthy organic avodado oil mayonnaise. To get there I pulled out my trusty Camp Chef 2x Explorer 2 burner camping stove with griddle top. This thing is so versatile its freaky! It gets hot!

These high protein chicken wraps are a staple in the snack section of our freezer. All you need is a couple of sheet pans and 4-5 ingredients. The Mediterranean chicken with tomatoes and feta is my personal favorite, but it’s hard to go wrong with a sheet pan chicken fajita wrap served with a high protein queso. For the Greek chicken: * 2.5 lbs Chicken Breast * 20 oz Cherry Tomatoes * 3 Tablespoons Olive Oil * 1 Tablespoon Cavender’s Greek Seasoning * 6 oz Feta Cheese (I used full fat, but reduced fat works fine) For the Tex-Mex chicken: * 2.5 lbs Chicken Breast * 1 Poblano Pepper * 1 Red Bell Pepper * 1 White Onion * 3 Tablespoons Olive Oil * 2 Tablespoons Fajita Seasoning (or your choice of seasoning - I used Traeger Chicken Rub in the video) * 6 oz Cotija or Queso Fresco (melting cheese like Monterey Jack or queso Oaxaca also work great) With 12 Mission tortillas paired with the chicken and veggies for each version, the Greek chicken wraps have 15g protein, 10g carbs, and 5g fat each. The Tex-Mex wraps have 14g protein, 10g carbs, and 5g fat each. (By each, I mean an entire tortilla wrap that’s sliced in half. For an entire tortilla, in case you don’t want to slice them in half, double the macros.) I like serving the Mediterranean chicken wraps with tzatziki or a yogurt dip of some kind. Hummus is also a solid option. PRINT RECIPE: https://masonfit.com/sheet-pan-chicken-wraps/

I wanted to make a lower fat alternative to traditional pork shoulder carnitas. This version is made by braising boneless skinless chicken thighs on the stovetop instead of slow cooking or pressure cooking. Then broiling to create crispy edges on the carnitas instead of frying in lard. You're left with a protein option that has 210 calories, 22g of protein, 4g of carbs, and 11g of fat per 4-ounce serving (recipe makes 8 servings). Get the printable recipe and read the post for more ingredient substitution notes and ways to use leftover carnitas at: https://masonfit.com/crispy-chicken-carnitas/

The Ultimate Guide to Perfecting Your Homemade Chili - Want to make the best chili ever? In this guide, we'll teach you the secrets to making your chili taste perfect every time. From ingredients to techniques, we'll cover everything you need to make a delicious, hearty chili. If you're looking for a delicious and nutritious meal, give this Ultimate Guide to Perfecting Your Homemade Chili a try! It'll show you how to make a chili that'll have you coming back for more time and time again. With this guide, you'll be able to make the perfect chili every time! Ingredients: 2 lbs. lean Ground Beef 1 Onion diced The Level Up B Rub 1 Jalapeno 4 cloves Garlic 2 ½ tbsp. Chili Powder divided (or to taste) 1 tsp. Cumin 1 Green Bell Pepper 14 ½ oz. crushed Tomatoes 19 oz. Kidney Beans 14 ½ oz. diced Tomatoes with juice 1 ½ cups Beef Broth or Beer 1 tbsp. Tomato Paste 1 tbsp. Brown Sugar optional Salt and Pepper to taste

BBQ Chicken Legs on a Weber Kettle is a delicious and easy-to-make recipe that is perfect for summer barbecues. The chicken legs are marinated in a flavorful dry rub and then grilled to perfection on a Weber kettle. The result is juicy, tender chicken that is perfectly charred and smoky. This recipe is perfect for a crowd and is sure to please even the pickiest of eaters. The chicken legs are cooked over indirect heat, which ensures that they cook evenly and do not dry out. The dry rub is a simple combination of salt, pepper, garlic powder, onion powder, and paprika. The chicken legs are marinated in the dry rub for at least 30 minutes, but can be marinated for up to 24 hours. To cook the chicken legs, preheat your Weber kettle to 350 degrees Fahrenheit. Place the chicken legs on the grill grate over indirect heat and cook for 30 minutes. Flip the chicken legs and cook for an additional 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Once the chicken legs are cooked through, remove them from the grill and let them rest for 5 minutes before serving. Serve with your favorite BBQ sauce and enjoy! Here are some tips for making the best BBQ Chicken Legs on a Weber Kettle: Use a good quality dry rub. A good dry rub will make a big difference in the flavor of the chicken. Marinate the chicken legs for at least 30 minutes. This will help to flavor the chicken and make it more tender. Cook the chicken legs over indirect heat. This will help to ensure that the chicken cooks evenly and does not dry out. Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Let the chicken rest for 5 minutes before serving. This will allow the juices to redistribute and make the chicken more tender. Enjoy! We made bbq chicken on the Weber Kettle with Uncle Steve's Shake and boy oh boy did it come out good. So easy to make and tons of flavor All you need to do is - Bring the Weber Kettle up to around 400 degrees. Place the charcoal onto one side of the Kettle. Coat the chicken with Uncle Steves Shake Place chicken onto the Weber Kettle but just off to the side of the charcoal. You dont want the chicken directly over the charcoal. Put lid on and let the chicken heat up for 20 to 25 min. Add some bbq sauce if you would like over the chicken the last 5 to 10 minutes before done. Flip the chicken over Let it sit on the Weber Kettle until the internal temp of the chicken is 165 to 175 Remove the chicken, let cool and eat

This is the biggest nacho platter I have ever seen, and the first nacho challenge I have ever tried! Today we have to finish this big food challenge called the the "FORTY DOLLAR NACHOS" at Los Lobos. No one has been able to complete this challenge prior, and no two people have even been able to finish it! Yes that's right, it has taken three people to get this thing down... can Joel Hansen complete this by himself? Or will he fail like the others.. This platter has Carnitas, Black Beans, Jalapeno, All the Cheese, Guacamole, Corn, Pico de Gallo, Scallions, Cilantro, Radish, Sour Cream, and a Chipotle Aioli.

An unbeatable burger challenge? Today we take on a giant cheese & bacon burger challenge in San Angelo Texas. This big burger is served with potatoes, bacon, cheese and cheese sauce, veggies and is made a 4lb+ patty, and fresh bun! The standard prize is $100 if eaten in 30 minutes, otherwise the meal is $50.

This is Toronto's biggest steak!! Check out me and Adam (BeardMeastsFood) take on this undefeated food challenge!

UNDEFEATED INDIAN CURRY CHALLENGE! Butter chicken, lamb korma, nan bread and other Indian Food classics are featured in this giant Indian food challenge! Nirmanz in Sugar Land Texas (Houston Area) offers a Bollywood themed restaurant and serves authentic Indian cuisine from North, south, east and west India! For todays challenge we had 6lb of butter chicken, with additional bowls of cilantro chicken and lamb korma. This was all served with a number of their house made breads! We had 1 hour to complete what could be the worlds biggest butter chicken and Indian food challenge!

One of the HARDEST challenges ? Even Randy Santel Failed?? This is a Monster chicken fried steak challenge that is definitely a massive food challenge! 45 minutes to eat 9-10lb of delicious southern food!

Unlocking the Secret to Mouthwatering Grilled Pork Chops - If you're looking for the perfect way to impress your guests this summer, then you need to try out our grilled pork chops recipe! Our secret to mouth-watering grilled pork chops is using the right seasoning combination, and we'll show you how to do it in this video. Grilled pork chops are a classic summer dish, and our recipe will show you how to make them perfect every time. Whether you're feeding a crowd or cooking for one, our recipe is sure to please! Ingredients: ¼ cup Branch and Vine's Garlic Olive Oil ¼ cup low Sodium Soy Sauce 2 tbsp. Brown Sugar, or Honey 1 tbsp. Dijon Mustard 3 cloves Garlic ¼ tsp. Black Pepper 4 Bone-In Pork Chops, at least 1-inch thick is best

This kinda healthy ground beef vegetable soup combines extra lean ground beef and a ton of veggies with a spicy, umami broth that's next level tasty. The recipe makes eight servings with 14g of protein, 5g of fiber, and only 185 calories each. It's a lengthy ingredient list, but it's pretty simple to make beyond the prep work. You can print the recipe from our website at https://withthewoodruffs.com/ground-b... Brown one side of a pound of extra lean ground beef in a soup pot, Dutch oven, or using an Instant Pot or pressure cooker's sauté function. Once browned, break apart and push to one side, adding olive oil to the other side. Add diced onion and celery to the pot and mix everything together. Continue cooking until the beef is fully cooked. Add chipotle peppers in adobo, tomato paste, and garlic powder. Stir to evenly incorporate and cook the tomato paste, about 2 minutes. Add a pound of peeled and chopped potatoes and carrots. Finally, add red wine vinegar, Worcestershire sauce, soy sauce, beef broth, bay leaves, and fresh thyme. Bring up to a boil and reduce to a simmer before covering and cooking for 30-40 minutes until the potatoes and carrots are tender. For pressure cooking, seal and cook with high pressure for 20 minutes. Add frozen green peas to both versions at the very end and let them come up to temperature for 5-10 minutes before serving.

🥩 Delicious Salt Block Grilled Steak Medallions 🥩

Texas is the home of Legendary steak challenges, like the Big Texan! However, it is also home to the worlds biggest steak challenge, featuring a 190oz steak with the food challenge coming to 15lb + (6.8kg). Today we are at the famous Billy Bobs in the Fort Worth stock yards (Dallas area) Texas, taking on this giant prime rib challenge! We have a giant smoked prime rib, served with sides of coleslaw, green beans, potato salad, and cracklins (fried pig skins). We had 90 minutes to complete the challenge in order to get the meal for free, other wise we were facing a price tag over $400!! Can we beat this impossible food challenge?

I will show you how to cook the perfect Tomahawk on our BBQ. Easy and quick way to grill a perfect steak. Try it at home and let me know. Ribeye steaks are my very favorite ones. Everybody can cook a good steak. Just follow my rules step by step and the best result is guaranteed.

STEAK ... THE ULTIMATE GORDON vs MARCO PIERRE STEAK CHALLENGE Take Anthony's advice and you are on the safe side. Compare two great chefs preparing steaks their way. Learn and educate yourself by comparison and take home the best for yourself. Food is always a challenge. But amazing to see new ideas when it comes to cooking. It's a never ending story and there will be always something to spice up or to burn. Always look around for new ideas and inspiration. The possibilities in food will never stop.

How to cook and sear the perfect steak on the Members Mark Grill using the Cold Grate Technique.

The perfect piece of ribeye steak has often been called the prime cap steak. Made up of multiple pieces of the spinalis, which is the best part of a ribeye with all its juiciness, is what sets this butcher hand-made steak apart from the rest. Sassy got these Costco ribeye cap steak and they came in a package of four. She cooked the first two as cast iron steak indoors and came out pretty nice. So I had to try these two on the grill grates on the Weber kettle grill turned upside down. I used Ridge charcoal. Its pretty difficult to mess one of these steaks up but I show you how! lol I did not overcook them, on the contrary, just watch and find out.

How To Cook The Perfect Steak On Charcoal Grill. How to Cook Steak Perfectly Every Time | The Stay At Home Chef. These grilling tips from Food Network will help you get delicious steaks every time. Find out how to grill the perfect steak with expert tips for buying, marinating, and cooking steak so it's charred outside.

Chef Tom shares How to Cook a Steak on a Gas Grill for some grilling basics. Demonstrating his Tips & Techniques for the Napoleon Prestige P500 Gas Grill he'll walk you through how to get the best result while keeping it simple.

Grilling a steak in not hard, it takes a few simple steps to follow, and in no time you will become a grill master! Seriously, its all about time and temp. Keep it hot, move it a few times, 10 minutes from start to finish.

You have got to try this! Outside skirt steak is the way to go for sure. Cook indirect @ 225 until 100 - 115 deg internal and place over direct heat for 1 - 2 mins per side. BAM! It's done.