Overall Recipe Rating
4 votes, 5.00 avg. rating (96% score)

Difficulty: Beginner

Preparation Time: 20min

Yields: 4-6 Servings

Total Time: 40min

A delicious and easy weeknight salad that makes a great meal! The dressing is real star here with its sweet, salty and sour flavors…a real flavor sensation! Read More »
Overall Recipe Rating
3 votes, 4.00 avg. rating (87% score)

Difficulty: Beginner

Preparation Time: 20min

Yields: 4-6 Servings

Total Time: 1hr

This meatball recipe gives you a beautiful, light meatball in a nice, simple red sauce. Over spaghetti with a dusting of parmesan cheese, it will be your go-to Sunday sauce recipe for ever more! Read More »
Overall Recipe Rating
5 votes, 4.60 avg. rating (92% score)

Difficulty: Intermediate

Preparation Time: 1hr 30min

Yields: 4 Servings

Total Time: 3hr 30min

Without a doubt, my favorite dish when it gets chilly out! The lime in the rib sauce is a wonderful foil against the rich beef ribs and the hearty cheesy polenta! Read More »
Overall Recipe Rating
7 votes, 4.43 avg. rating (90% score)

Difficulty: Intermediate

Preparation Time: 10min

Yields: 4-6 Servings

Total Time: 3hr 30min

The best darned ribs you or anyone else you know will ever taste. Finished with Chef Phil’s famous bourbon BBQ sauce, these juicy, tasty ribs are always the first thing to go at barbeques! Read More »
Overall Recipe Rating
8 votes, 4.62 avg. rating (92% score)

Difficulty: Beginner

Preparation Time: 10min

Yields: 4 Servings

Total Time: 30min

A great weeknight dinner. A true one-pot wonder. This chili is also very good if you decide to make it with ground turkey for a healthier version. Although the chili will taste very good if only cooked for the time allotted in the recipe-if you have the time-an additional 20 minutes of cooking will really bring out all of the flavors of this dish! Read More »
Overall Recipe Rating
6 votes, 4.50 avg. rating (91% score)

Difficulty: Intermediate

Preparation Time: 30min

Yields: 4 Servings

Total Time: 1hr

Searing these beautiful steaks in a hot pan and roasting them in an oven ensures a delicious crust and a juicy interior. Don’t be shy with the salt and pepper. Two key things to ensure steakhouse-quality steak: the first is to bring the beef to room temperature before cooking. This will provide you with more even cooking for the steak. Secondly, let the meat rest so the juices can redistribute in the beef. Read More »
Overall Recipe Rating
3 votes, 4.67 avg. rating (93% score)

Difficulty: Beginner

Preparation Time: 10min

Yields: 4 Servings

Total Time: 3hr 30min

I remember having this brisket as a child. My Mom handed this recipe down to me and there is no room for improvement. With the sweet tanginess from the ketchup and the saltiness from the soy sauce-it is truly a dish that will have people remembering your backyard BBQ. Read More »
Overall Recipe Rating
4 votes, 5.00 avg. rating (96% score)

Difficulty: Beginner

Preparation Time: 30min

Yields: 4 Servings

Total Time: 1hr

A Cajun spin on an American favorite. This burger has the great flavors of Andouille sausage, blue cheese, and is tempered by the addition of the Tabasco aioli, caramelized onions and arugula. This is a hefty burger and probably will require a nap shortly after eating! Read More »
Overall Recipe Rating
8 votes, 4.62 avg. rating (92% score)

Difficulty:

Preparation Time:

Yields:

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Absolutely my favorite thing to make on the grill. Carne asada means charred meat and the brown sugar in this outrageous rub really gives the beef a nice golden crust when its grilled! I would highly recommend letting the steaks sit overnight with the rub on them. This dish is far and away a fan favorite at our backyard bbq’s and was my top seller in my catering business. If you cant find the cotija or queso fresco use farmers cheese. These little tortillas are really packed with flavor! Read More »
Overall Recipe Rating
6 votes, 4.33 avg. rating (89% score)

Difficulty: Intermediate

Preparation Time:

Yields: 8-10 Servings

Total Time: 8hr

Nothing could be better than brisket braised in bourbon and beer. Even though its not bourbon, I like to use Jack Daniels because it imparts a caramel flavor to the meat and I use a nice dark stout or porter beer here as well. This dish goes great with roasted potatoes or smashed and fried potatoes or the cheesy polenta. Read More »
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