Posts tagged "barbeque"

Cumbrae’s Great Alternative Grilling Steaks, Part 3

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:7:25

Read more…

5 comments - What do you think?
Posted by admin - November 28, 2014 at 8:28 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Cooking, Recipe Collections, Party Ideas, Quick …

http://www.mrbobbyque.com/

Teaching people to barbeque has been a major focus of Barbeque Scientist and How to barbeque pioneer, MR. BOBBY QUE for more than 35 years. Legendary stars and celebs alike have called themselves privileged to have ever known Mr. Bobby Que and his most laudable craft. You may find yourself wondering who is Mr. Bobby Que. why haven’t I ever heard of him? Well, that’s also what we want to know! Before The Food Network ever existed, long before Bobby Flay, Paula Deen, Giada De Laurentiis, Sandra Lee, Martha Stewart, and anyone else for that matter, teaching barbeque that is. Mr. Mr. Bobby Que was the absolute first on TV and Talk Radio shows teaching people to barbeque. The world could find Mr. Bobby Que skillfully delivering his message, even before 1976. In a time when not just everyone was allowed to appear on television, Mr. Bobby Que demanded a place in a new but most deserving field. Teaching people to Que, was and will forever be a lulling melody to his soul. MR. BOBBY QUE takes great pride in sharing his remarkable gift with the world.
The Food Network and especially Bobby Flay should be consumed by shameful guilt for the constant production of raw and burned meat they force onscreen guest to endure, in the name of barbeque! If people were more honest with themselves they’d stop consuming indigestible meat, and speak more truthfully toward lousy barbeque. It has taken Mr. Bobby Que more than 35 years, and 7 years of that producing sorry barbeque like everyone else, before reaching the doctorate of master. It’s been said the first step to recovery is to admit the fault. If this is true then 90% of the people are in barbeque denial. The sooner you become honest with yourself, the sooner Mr. Bobby Que will have you producing exceptional quality Que, each time you touch a grill! Guaranteed!!!

Duration : 0:6:59

Read more…

Be the first to comment - What do you think?
Posted by admin - November 10, 2014 at 12:01 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , ,

SmokingPit.com – When smoking meat achieve Thin Blue Smoke

http://www.SmokingPit.com – This video will demonstrate what the propper type of smoke looks like for smoking quality meats, fish, cheeses and nuts. Thin Blue Smoke is where it’s at!

Duration : 0:2:22

Read more…

3 comments - What do you think?
Posted by admin - October 19, 2014 at 2:24 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Perfect Easy Home BBQ’d Ribs

A simple way to create a restaurant quality pork rib experience in your own home, but to do it at less then half the price. A few minutes to start the oven braise, followed by a few more minutes of finishing the racks on the BBQ, and you can have lots of ribs that taste as good as any resturant,.

Duration : 0:4:45

Read more…

1 comment - What do you think?
Posted by admin - October 4, 2014 at 8:13 am

Categories: Quality Pork   Tags: , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 1

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:4:48

Read more…

1 comment - What do you think?
Posted by admin - September 30, 2014 at 6:15 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Porterhouse Steak Recipe by the BBQ Pit Boys

Looking for a real good eating Beef Steak for your next BBQ? Then, check out the infamous Porterhouse Steak. It’s actually two steaks in one -a New York Strip and a Tenderloin, also known as a Fillet Mignon. Similar to the T-Bone Steak but with a difference, as explained by the BBQ Pit Boys.

One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to properly sear it, and then barbecue it over an open flame on the grill!

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:5:26

Read more…

26 comments - What do you think?
Posted by admin - August 13, 2014 at 11:34 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , ,

Cooking-RibEye Steak with Gordon Ramsey in 1 Minute!

www.buysteaksonlinereview.com/2/steaks

Duration : 0:1:11

Read more…

25 comments - What do you think?
Posted by admin - July 23, 2014 at 1:20 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , ,

BISON BACON CHEESEBURGERS recipe by the BBQ Pit Boys

Many say Bison is better tastin’ than beef, and we agree. Full of that rich prime beef like flavor without all the steroids and antibiotics, these American Buffalo burgers are real popular around the Pit. And they’re really easy to grill on the barbecue, as shown by the BBQ Pit Boys. Bison provided by Blue Bison at http://www.CrownBlueBison.com Use the coupon code YOUTUBE to get 10% off your next purchase!

Duration : 0:12:26

Read more…

25 comments - What do you think?
Posted by admin - July 4, 2014 at 6:07 pm

Categories: Prime Beef   Tags: , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 2

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:8:15

Read more…

2 comments - What do you think?
Posted by admin - May 30, 2014 at 12:06 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

How To Do Ribeye Steaks On The Barbecue Grill

Looking for that perfect steak for your next BBQ? The Grill Masters at all http://www.BarbecueWeb.com have some “tips and tricks” to help you easily serve up the “best steak anywhere” bar none, the Rib Eye steak. Why the Rib Eye? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real S T E A K On The Barbecue. And be sure to check out more easy and delicious recipes from the Barbecue Web on Google Video, or of course at www.BarbecueWeb.com

Duration : 0:7:16

Read more…

26 comments - What do you think?
Posted by admin - May 4, 2014 at 9:24 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Next Page »