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Grilled Steak Salad with Garlic Dressing<\/b><\/font><\/a>
The all-American meal is a steak and a salad. Why not combine the two for a lighter and more economical version of a backyard classic. This is particularly well-suited for a lunch or party when you are looking for a one-dish menu. <\/font><\/a><\/font><\/td><\/tr>
Basic Turkey on the Grill<\/b><\/font><\/a>
Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd. <\/font><\/a><\/font><\/td><\/tr>
Derby Day Burgers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Mom’s Best-Grilled Prime Rib<\/b><\/font><\/a>
My mother and I grill-roast a prime rib together at least once a year. It’s much easier than it looks and served with popovers, it’s become everyone’s favorite meal. Make sure to order an untrimmed rib roast from your butcher with the fat and the rib bones still intact. The fat will keep the meat juicy during the long cooking time and the bones will act as a natural roast holder. <\/font><\/a><\/font><\/td><\/tr>
Bistecca alla Fiorentina<\/b><\/font><\/a>
When I went to cooking school in Italy a few years ago, I fell in love with their very simple technique of grilling steak. In Tuscany, they serve Chianina beef that rivals Japan’s Kobe beef in flavor and tenderness. Ask your butcher for either prime or Certified Black Angus and have the steaks hand-cut unusually thick, about 2½ inches.
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Slow-Cooked Texas Beer Brisket<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
PRIME RIB STUDDED WITH FRESH ROSEMARY AND GARLIC<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Great Grilled Pot Roast<\/b><\/font><\/a>
We think one pot meals are the coziest form of winter meals and pot roast is a universal favorite. Searing the meat on the grill before finishing by braising, deepens the flavor and adds a well-caramelized crust making this the best pot roast you\'ve ever had. <\/font><\/a><\/font><\/td><\/tr>
Roast Beef Sandwiches with Roasted Red Peppers and Caramelized Garlic<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Tuscan Steak<\/b><\/font><\/a>
This famed Florentine steak got its name if not it’s origin in the eighteenth century when cooks in Florence tried to appease British visitors who were insisting on eating their beloved English beefsteak.

Today in Tuscany, a true Bistecca alla Fiorentina comes from an ancient breed of cattle called Chianina and is cut like a large, thick T-bone or Porterhouse steak. The meat is simply seasoned with a light coat of rich olive oil, salt and pepper before being grilled over a hot wood fire.

In the United States, certified Angus beef, properly cut, makes the best substitute for Bistecca alla Fiorentina. In Tuscany, the steak is most often served unadorned, except in the area around Arezzo where it frequently comes with a wonderful anchovy and caper sauce.
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Mom’s Best-Grilled Prime Rib<\/b><\/font><\/a>
Make sure to order an untrimmed rib roast from your butcher with the fat and the rib bones still intact. The fat will baste the meat and keep it juicy during the long cooking time and the bones will act as a natural roast holder.<\/font><\/a><\/font><\/td><\/tr>
New York Steakhouse Strip with Pernod Butter<\/b><\/font><\/a>
This is also a great steak recipe for any time of the year. For the carb-counters, the only carbs come from the touch of Pernod that you use to flavor the compound butter—but it is infinitesimal! A compound butter is a fancy term for butter that is softened, flavored with herbs and spices and re-formed into a stick or log shape. Restaurants often use a coin-shaped piece of these butters to garnish entrees to “finish” the dish and add a burst of flavor. The butter can be made up to 2 days in advance, and it turns an ordinary steak into an extra-ordinary one. If you have any leftover butter, it is great on grilled chicken and fish, or use it to make your morning scramble—amazing!!<\/font><\/a><\/font><\/td><\/tr>
John’s “Burger Night” Burgers (and His Mother’s Variation)<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Gary’s Sausage Stuffed Cornish Hens<\/b><\/font><\/a>
Gary and his wife Mary are two of our BBQ buddies from Memphis and this recipe is pure Memphis! Cute little Cornish Game Hens stuffed with sweet Italian sausage and grill-roasted on a bed of fresh rosemary. Mmmm…Mmmm good is all we have to say. Gary de-bones the birds himself—the Girls have the butcher do it, but either way, once the bones are gone this recipe is as easy as pie to make. Leave time for a good long (over night) soak in the marinade and the hens are ready for the grill. Gary serves the stuffed fowl with mashed sweet potatoes and wild rice, both can be made while the hens are grilling. <\/font><\/a><\/font><\/td><\/tr>
Build-Your-Own-Burger Bar<\/b><\/font><\/a>
The real stars in this recipe are the breads, cheeses and toppings for the burger bar. This is especially useful for anyone having a drop-by cookout when your guests will be coming and going throughout the party but expecting to eat. Grill the burgers in stages so they are "hot off the grill" most of the evening. <\/font><\/a><\/font><\/td><\/tr>
Cowboy Steak Jack and Diane <\/b><\/font><\/a>
Host a Bring your Own Cook-Out this weekend, but make the Jack and Diane Butter for the crowd! The Cowboy Steak Jack and Diane is the recipe Elizabeth created for the Chef Cook-Off that she was a part of in Dallas a few months back. The compound butter adds that cheffy touch to the simple grilled steak (similar to the French dish, Steak Diane) and pays homage to Jack Daniels (Remember, Elizabeth says, everything tastes better with Bourbon—or Jack!) But be forewarned, The Girls can’t help but start humming that famous ditty about Jack and Diane courtesy of John Mellencamp every time we make this recipe! And we bet that might just happen to you too!<\/font><\/a><\/font><\/td><\/tr>
Bacon and Cheddar Knockwurst Wrap-Arounds<\/b><\/font><\/a>
. If you are into gilding the grill a little, try these Bacon and Cheddar Knockwurst Wrap-Arounds. They can be assembled in advance and grilled just before serving, making them perfect for lunch or an end-of-the-day dinner. If you aren’t familiar with Knockwurst, they are “short, thick highly seasoned sausage.” We prefer the all-beef variety and eat them just like hot dogs or other sausages grilled plainly or dressed up like this recipe. This cheddar-stuffed, bacon-wrapped recipe must be grilled over indirect heat or the cheese and bacon will burn before the “hotdog” is done. This is one recipe where your patience will definitely be rewarded. <\/font><\/a><\/font><\/td><\/tr>
Char-Roasted Beef Tenderloin with Three-Herb Chimichurri Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Simple Skirt Steak <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Burger 101<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Cheddar-Stuffed Pepper-Crusted Burgers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Beef Tenderloin, Shallots, Bacon and Mushroom Kabobs<\/b><\/font><\/a>
The trick here is to pre-cook the bacon for a few minutes to get the fat rendering and then assemble the skewers. The bacon is mostly for seasoning and flavoring the filet and mushrooms as they cook, but why waste good bacon? Serve it up with the rest of the kabob ingredients.<\/font><\/a><\/font><\/td><\/tr>
Pink Salt-Crusted Beef Tenderloin with Rough Mustard Butter<\/b><\/font><\/a>
. This makes Pink Salt-Crusted Beef Tenderloin with Rough Mustard Butter a joy for the cook and the host or hostess as it can be made before your guests arrive. The big secret is letting the meat rest at least 15 minutes before carving—this will insure that all the juices have re-distributed and that the tenderloin is juicy, tender and ‘hot pink’ in the center. <\/font><\/a><\/font><\/td><\/tr>
Texas-Rubbed Smoked Pork Chops<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Texas-Style “Dinosaur” Beef Bones<\/b><\/font><\/a>
The trick is asking your butcher for a deluxe cut—that means that he’ll leave a good bit of the meat on the bone when he prepares the boneless prime rib. This cut makes the meatiest, most tender beef rib in the land. And, it’s easy to do at home. We smoked our ribs with post oak from Texas but you can use regular oak or even hickory if you can’t fond post oak in your area.
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Barbecued Brisket Phat Burger<\/b><\/font><\/a>
If you are in the mood to combine Burgers and BBQ, try Elizabeth’s new Phat Burger. It’s a traditional ground-meat burger stuffed with barbecued brisket, cheddar cheese and pickled jalapenos! <\/font><\/a><\/font><\/td><\/tr>
New York Strip with Blue Cheese and Pecan Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Steak Sandwich with Marinated Purple Onions & Mushrooms, Fire Roasted Red & Yellow Peppers and Roasted Garlic Spread<\/b><\/font><\/a><\/a><\/font><\/td><\/tr><\/table>');