We weren’t anticipating making pork belly burnt ends, but decided to make a day of it after attending a car event in Bellingham, Washington (read about our other adventures at Stones Throw Brewing Co here). It probably doesn’t come as a surprise to you that our thoughts stay close to our grills, and we sought…
Stones Throw’s origin story is as fun and unique as their rotating taps.
For World Malbec Day, we celebrated a day late with wood and charcoal-fired Argentine-style steaks and chimichurri sauce, a bright and fresh steak dressing that was a hit for adults and surprisingly, the kids alike. If you’re so inclined, we love the Salt Lick Dry Rub on the steaks. A slight departure but adds more…
We came across Egret’s Maple-Bourbon Glazed recipe on the Egghead Forums and loved it so much, we decided to take it in a different direction. So, tip of the hat to John “Egret” Hall – we’d like to introduce you to our version, which introduces a bit more complexity and heat from the pepper. Sure…
Reverse seared Eye of Round Roast is one of our most popular recipes hands down! You can find economical Eye of Round Roasts at the butcher and grill them to perfection. This lean yet flavorful cut offers versatile cooking options – from braising and slow roasting to high-heat searing. Resembling a tenderloin but less tender,…