We came across Egret’s Maple-Bourbon Glazed recipe on the Egghead Forums and 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 to […]
Eye of Round Roasts are among the more economical options you have at the butcher and can be done wonderfully on the grill. A flavorful yet lean cut, you can cook it many ways, from braising and slow roasting to high-heat searing. Cut from the rear leg, it looks like […]
This recipe for Santa-Maria Style Tri-Tip done over oak wood will keep you and your friends coming back for more.