BBQ recipes, product reviews, & how-to's
NOTE: Omaha Steaks sponsored this grilled shrimp post. Occasionally, I do sponsored posts with products I truly enjoy using. With that said, this recipe is one of them. My favorite way to cook shrimp is on the grill, especially if it is either grilled shrimp…
Cook up this skillet chocolate chip cookie on your grill or in your oven! Dress it up with ice cream, chocolate syrup, and whatever other dessert toppings you wish! Check the recipe for the details.
This post is sponsored by Omaha Steaks and contains affiliate links. The FCC makes me say this for some reason.
If you’re reading this blog post, chances are very high that you’ve had a ribeye steak before. You’ve probably come here because you’re curious of what an Omaha Cut ribeye steak is compared to a regular ribeye. And there’s a chance you’re wanting to learn of different methods on how to cook a ribeye steak (and/or steaks in general). I’ll tackle these topics and get you to the recipe as quick as I can type.
Plain and simple, the Omaha Cut comes from the center of the ribeye. Your average ribeye is made up of three parts: the spinalis dorsi (aka- ribeye cap), longissimus dorsi (center area, makes up the majority of the cut), and the complexus. The Omaha Cut ribeye comes from the longissimus dorsi area. The folks at Omaha Steaks, cut it round and thicker, similar in size to a top of the line filet mignon. But it tastes and bites just like a ribeye, which has a unique, extraordinary flavor!
If you’ve read the other steak posts on my blog, such as the one where I cook up tomahawk ribeyes, you’ll notice that I like to reverse sear in a cast iron skillet. The reverse sear method is when you slow cook the steak first, then finish it off with a hot sear.
When prepping the Omaha Cut ribeye steaks, keep the seasonings simple: four parts kosher salt, two parts ground black pepper, and one part garlic powder. I go light-to-moderate with the amount I put on the steaks. That’s because I want the natural flavor of the beef to stand out. Get the grill preheated to 225 degrees over indirect heat with either hickory or pecan wood. Once up to temperature, put the seasoned steaks on and cook until about 120 degrees internal temp.
Remove the steaks to rest on a cutting board. Get direct heat on a cast iron skillet to searing temps, which start at 500 degrees. Season the cast iron with avocado oil because it has a higher burn rate than most cooking oils. I like to throw a sprig or two of rosemary and a couple of cloves of garlic in there to impart a little aroma and flavor to it. Place the ribeye steaks on the cast iron and sear for 1-2 minutes on each side. Since the Omaha Cut is thick, give a few seconds to searing the sides, too.
Remove the steak and let it rest before slicing. It is wise to rest the steak for about 10 minutes because A) the carry over heat will cook the steak a few degrees internally and B) the meat builds up juices as it starts to cool and will give you more flavor in the meat. Slice up and savor every juicy bite!
The Omaha Cut ribeye steak is a unique cut to Omaha Steaks. It comes from the center cut of the ribeye and is done thicker than usual. These steaks have a look of a filet mignon and that recognizable flavor the ribeye provides. Reverse sear, rest, and enjoy!
1. Substitute garlic butter for regular butter if you want that extra garlic flavor.
2. If you don't have a grill or smoker, feel free to low cook in oven and then sear on the stove.
Nutrition information isn’t always accurate.
This post is sponsored by Kingsford and I used Kingsford Wood Pellets for cooking all of these recipes in this post. Most folks who cook on the grill primarily use it for meats. While cooking meat on the grill is my jam, just know you…
Pulled pork nachos are a perfect for any occasion! The ideal cheese for pulled pork nachos are cheddar and Monterrey jack. Layer it on for extra cheesiness to this dish! This recipe can use either freshly cooked or leftover pulled pork. Let’s go through the…
Note: this post is sponsored by the good folks at Omaha Steaks.
Living in a household of non-seafood folks, we have grown to appreciate salmon. It is less “fishy” tasting and lends itself to other flavors pretty well. This garlic lemon lime cedar planked salmon recipe is one that even my super-picky children are fans of. They eat it as well as they eat my beef tri-tip (or “steak” as my little ones call it)!
According to the USGS, there are eight different types of salmon: seven fall under Pacific salmon (such as sockeye, chinook/king, and pink) while there is only one Atlantic. You’ll most likely find Atlantic salmon in your local grocery store because it is usually farmed and easier to get. With that said, I got wild Alaskan sockeye salmon from Omaha Steaks and had them shipped directly to my doorstep!
There’s also a debate over wild caught and farmed fish and which one taste better, is better for you, how it is raised, etc. Just know that wild caught is usually leaner and has less saturated fat due to its ability to swim more freely as compared to some farmed salmon that is over fished and over crowded in their fish farms. With all of this said, it is preferable to get Pacific salmon (but I personally don’t mind Atlantic, either).
One way to tell if the fish is fresh is to poke the fillet with your finger while it is in it’s packaging (it may be tough to do behind the glass at the meat counter). If it springs back, then it’s most likely fresh. If leaves a deep imprint, it’s probably been out of water for a little while. Choose wisely.
you unwrap the salmon from it’s packaging, make sure to rub your fingers along the length of the fish, more toward the center. If you feel little bumps in the flesh, it is pin bones. These can be left in there even if the salmon is filleted, so it is important to check. You obviously don’t want to eat these, so it is best to remove them with a pair of needle nose pliers.
With your salmon filets ready to prep, place them on a cedar plank. Next, apply a thin amount of olive oil to the salmon. With that done, now apply minced garlic. After that, use favorite your seasoning/rub on there. I like to use a Asian fusion rub with . Finally, take a lemon and a lime and slice them thinly width wise, putting at least one thin slice of each on a fillet.
Your salmon may be a whole filet or already cut into smaller segments. The prep of the fish will work the same way.
Presoak the cedar plank in water for at least 30 minutes. Doing this will keep the wooden plank from drying out and catching on fire during the cook. At most, the board will smoke a little, but this is what we want to help infuse smoke flavor into the garlic lemon lime cedar plank salmon.
Before you prep the salmon, get your grill heated up to 400 degrees. I prefer to go over direct heat, but can be done indirect if a pellet grill is what you own. Place the cedar planked salmon on the grill, close the lid, and let cook for about 20 minutes. You can cook salmon to 125-145 degrees Fahrenheit, but when you use wild salmon, it is leaner and is preferred to pull off earlier at the 125 mark. If you don’t have a digital thermometer (although recommended), you can eyeball it with a fork. If it is flaky, it is ready to eat.
I like to keep some extra slices of lemon and lime on hand to squeeze on top if I want more of that flavor to my garlic lemon lime cedar plank salmon. Give it a shot and see if it wins over your family!
Looking to fire up the grill but want a leaner protein to cook up? This garlic lemon lime cedar plank salmon will do the trick!
1. Preheat grill to 400 degrees.
2. Place salmon on presoaked cedar plank and apply olive oil, minced garlic, rub/seasoning, butter, and lemon and lime slices on the salmon.
3. Place cedar plank full of salmon on grill and let cook for about 20 minutes. Done when internal temp reaches 125 degrees or salmon flakes off when scraped with a fork.
1. Cut extra slices of lemon and lime for squeezing on salmon if you want some of that extra citrus flavor after cooking.
2. Presoak cedar plank for at least 30 minutes prior to cooking. Doing this will help prevent the plank from catching fire during the grilling process.
3. Direct or indirect heat is fine.
Note: Nutrition information isn't always accurate. Spices used may alter some of this info, as well.
Note: this post is done in collaboration with Omaha Steaks. Tomahawk ribeye steaks have been gaining in popularity due to their visual appeal and size. You see them on social media and they make your eyes pop out and your jaw drop like on those…
Note: this post is sponsored by Omaha Steaks. Do you ever dream of a world in which one steak is actually two steaks? Or have you found yourself wanting a more tender cut of beef AND one that is a little more firm? Well that…
In the movie Nacho Libre, Esqueleto (Nacho Libre’s sidekick) can be seen throughout the film eating corn on a cob on a stick, known as elotes. There’s a particular scene where Jack Black’s character is offered some of this Mexican street corn and Jack Black swats it away and says, “Get that corn outta my face!” to much laughter to those of us watching. But if you knew how good these were, you probably would’ve cried instead!
Corn on the cob (elotes in Spanish) is a classic American side dish that the good folks of Mexico have taken to the next level by putting things such as spices, mayo, and lime on them. This elotes recipe goes great with practically any meal you cook on the grill (and goes well with these barbacoa tacos). This “Nacho Libre corn” is a fast, simple recipe and will make your friends and family think you’re a grilling wizard!
The ingredients for the elotes recipe are simple and go as follows:
First off, fire up your grill and get it to around 400 degrees. While you’re waiting for it to heat up, shuck the corn (if you purchased it in the husk). Pull back the husks and leave them on if you want to have a makeshift handle for your elotes. This is one of the traditional ways to serve it.
Another way to serve elotes is to poke a wooden skewer into it to act as a handle. Or you can go without a handle and eat it however you want.
Place the corn on the grill over direct medium heat and rotate a quarter turn every 4-5 minutes. Bonus points if you can get some of the corn kernels a little charred. Keep rotating until you get the desired look for your corn on all sides. Remove from grill and place on cutting board for the finishing touches on the Mexican street corn.
Now that the corn on the cob is grilled and on the board, it’s ready for the next steps! Take mayo and brush it all over the corn (mayo in a squeeze bottle would be helpful here). Next, squeeze some lime over the elotes. Then take a chili lime seasoning (such as Tajin or even Fire rub from Sasquatch BBQ and Spiceology) and sprinkle on as desired.
For your cotija cheese, get a cheese grater and grate over the elotes. You can either rotate the cob and cover completely or just on the tops. If you are unfamiliar with cotija cheese, it’s like a salty Parmesan. Since chili lime seasoning may have a decent amount of salt flavoring to it, grate at your own discretion. Then finally, dice up some fresh cilantro and sprinkle on top of the Mexican street corn.
If you’re wondering how many to make for your group, I usually suggest to take the number of people in your group and add a few extra in case some folks want seconds…or if someone pulls a Jack Black and swats your elotes out of your hands.
While this Mexican street corn recipe is the perfect side for other Mexican food, it also pairs well with other grilled meats. Here are some ideas:
Tri-tip Sandwiches w/Garlic Aioli
Corn on the cob (elotes in Spanish) is a classic American side dish that the good folks of Mexico have taken to the next level by putting things such as spices, mayo, and lime on them. Elotes go great with practically any meal you cook on the grill. It's a fast, simple recipe and will make your friends and family think you're a grilling wizard!
1. Preheat grill to 400 degrees over direct heat. Place shucked ears of corn on grill and rotate a quarter turn every 4-5 minutes, getting some or most of corn kernels with a light to medium char. Remove when fully cooked.
2. In order, apply mayo, chili lime seasoning, lime juice, cotija cheese, and cilantro. Treat yo self!
1. One option for serving is to keep the husks on the corn, peeled back when they hit the grill. The husks can be used as a handle. Or you can take a food skewer and poke in one end and serve on a stick (like a corn dog).
2. Some of the ingredients can be applied before hitting the grill, such as mayo, seasoning, and lime. Make sure the cotija cheese and cilantro go on at the end.
NOTE: Nutrition information isn't always accurate.
Another year, another list of must-haves when working the grill. I’ve compiled another list of some of my favorite things I personally love using. CAMP CHEF WOODWIND WiFi GRILL I was fortunate to get my hands on one of these Camp Chef Woodwind WiFi grills…
