Classic Crunchwraps
Classic crunchwraps take 1 lb of 80/20 ground beef seasoned with taco seasoning and diced jalapeño, layered on a large burrito tortilla with nacho cheese sauce, a crispy tostada shell, sour cream, shredded lettuce, diced tomatoes, and a Mexican cheese blend, then folded into a hexagonal pocket and toasted on a griddle until golden brown […]
Chopped Cheese Sandwiches
Chopped cheese sandwiches are the iconic NYC bodega sandwich made from 2 lbs of 85/15 ground beef cooked with chopped onions on a hot griddle, seasoned with salt, pepper, and garlic powder, then chopped fine with a spatula while it browns. American cheese gets laid on top of the rough portions and melts into the […]
Smash Burgers With Baconnaise Sauce
Smash burgers with baconnaise sauce take 2 lbs of 85/15 ground beef divided into 4 oz meatballs, smashed thin on a ripping hot griddle with shaved onions pressed into the surface, seasoned with salt, pepper, and garlic, and cooked 2 to 3 minutes per side until the edges are crispy and the cheese is melted. […]
Grilled Strip Steaks
Grilled strip steaks with board sauce use a chimichurri-style sauce made from fresh parsley, cilantro, garlic, shallot, red wine vinegar, lemon juice, olive oil, and red pepper flakes, but instead of serving it on the side, you spread the sauce directly onto the cutting board, rest the hot steaks right on top for 5 to […]
Smoked Quesa Birria Tacos
Smoked quesa birria tacos combine two of the best things in barbecue and Mexican cooking into one dish. A 3 to 4 lb chuck roast gets cut into large chunks, seasoned, and smoked over pecan wood at 275°F for 2 hours until a deep bark forms. While the beef smokes, dried Guajillo and Ancho chiles […]
Cowboy Ribeye With Worcestershire Glaze
Cowboy ribeye with Worcestershire glaze takes a 2.5 to 3 lb bone-in ribeye coated in a Worcestershire-based mud rub, seared over high heat on a 2-zone grill for 2 to 3 minutes per side, finished indirect to your target temp, and glazed with a reduced Worcestershire sauce that turns into a bold, glossy, sticky finish. […]
Steak Tacos with Charred Salsa
Steak tacos with charred salsa use thinly shaved strip roast seared fast on a ripping hot cast iron, topped with a smoky blended salsa made from charred Roma tomatoes, jalapeños, onion, and garlic. You mix 2 to 3 lbs of shaved strip roast with oil and your favorite carne asada seasoning to create a wet […]
Steak Stuffed Bread Boat
Steak stuffed bread boat loads a hollowed-out French loaf with seared strip steaks sliced thin, caramelized sweet onions, homemade roasted garlic butter, and melted pepper jack cheese. You roast a whole head of garlic at 400°F for 35 to 40 minutes, blend it into softened butter with fresh chives, sear 3 to 4 strip steaks […]
Smoked Prime Rib
Smoked prime rib with garlic herb crust delivers a bold, aromatic crust of fresh rosemary, thyme, garlic paste, and Dijon mustard over a 4 to 6 lb bone-in prime rib roast smoked at 250°F with oak or pecan wood until the internal temperature hits 125°F for medium-rare. The garlic herb paste creates a flavorful crust […]
Spicy Juicy Lucy
Spicy Juicy Lucy burgers stuff molten spicy Colby Jack cheese inside seasoned 80/20 ground beef patties for a cheese-stuffed burger that erupts with every bite. You divide 1 lb of ground beef into 8 thin patties, season with salt, pepper, and garlic powder, sandwich a slice of spicy Colby Jack between two patties, seal the […]