Beef

Ribs in all their glory with the direct smoky flavor from the grilling planks.

1 rack of baby back ribs

your favorite dry spice-salt rub

1: 15"x7" Hickory Grilling Plank

THE NIGHT BEFORE

* Trim off silver sinew and excess fat. Place rib rack on foil.
* Select dry spice-salt rub and apply liberally to the ribs.
* Wrap in foil and place in the refrigerator overnight.
* Soak an Outdoor Gourmet Grilling plank in water overnight.

AT MEAL PREP TIME

* Pre-heat grill on high.
* Place the ribs on the plank and place plank on the grill.
* Cover and cook on high for 10-15 minutes to bring the plank to a heavy...

If you don't have bison availble, beef or lamb will work just great!

2 Hickory grilling planks

1lb lean ground bison

4 cloves of garlic, chopped

1/4 cup parmesan cheese, grated

1 tsp. Worcestershire sauce

1/4 cup sun dried tomatoes, chopped

First- combine all ingredient’s in a large bowl, if they aren't sticking together properly add an egg.

Second - Shape into 3-4 burgers.

Then- Add to plank, grill on high for 15-20 minutes.

Finally- Serve with your favorite burger toppings and enjoy!

Use Outdoor Gourmet skewers to make fantastic Thai Beef Satay. 

The longer the meat s marinated the better.

Outdoor Gourmet Skewers, soaked for 15 minutes or more before use

10 oz. Beef cut into 1oz pieces

1 tbs. Chopped cilantro

1 tsp. Ground cumin

2 tbs. Soy sauce

1 tbs. Minced garlic

A dash of olive oi

First: Cut the beef into thin, flat 2'' pieces (see picture below)

Second: Mix all of the ingredients together and marinade the beef for at least 2 hours, over night is better.

After That: Preheat grill to high and cook for 2 minutes, turn and grill for 2 more minutes.

Finally: Enjoy

So, it's Easter Sunday and I woke up to a dusting of that white stuff on the newly-green lawn, but such is life in the Northwest. The sun has managed to come out and melt away the snow to provide optimal grilling weather, but the weather wouldn't have deterred me anyway. Like the Postal Service, neither rain, nor sleet, nor gloom of night prevents the OG from doing what the OG does. Unlike the Postal Service, we get our grill on seven days a week.

As is the case with any holiday, I take the opportunity to make it all about food. And this Easter the menu is…

Crimini Mushroom Soup

Spring Spinach Salad with...

We topped our 4 oz. Filet Mignons with Bleu d'Auvergne (a really high butterfat bleu cheese) and fresh cracked pepper, then wrapped them in thick-cut bacon.  We paired that with a glass (or two) of Cabernet Sauvignon and served on a bed of greens. Feel free to use your favorite bleu cheese, side and wine to make this delicious dish your own.

Ingredients

2  Outdoor Gourmet Hickory or Red Oak Grilling Planks

2  4 oz. Tenderloin Steaks or Filet Mignons 

2  pcs. Thick-Cut Bacon

2 oz. blue cheese of your choice

Sea Salt

Olive Oil

Fresh cracked black pepper

Toothpicks

Directions

Soak...