Posts tagged "bbq"

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

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Posted by mark - June 15, 2017 at 1:22 pm

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

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Posted by mark - June 14, 2017 at 11:36 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

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Posted by mark - June 13, 2017 at 10:32 pm

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

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

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Posted by mark - June 7, 2017 at 2:18 am

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

Preparing Pork LoinBack Ribs – TVWB – virtualweberbullet.com

Preparing pork loin back ribs for smoking in the Weber Smokey Mountain Cooker. Author: The Virtual Weber Bullet, www.virtualweberbullet.com

Duration : 0:3:3

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Posted by mark - May 19, 2017 at 2:35 pm

Categories: Quality Pork   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

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Posted by mark - May 10, 2017 at 3:27 am

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

BBQ Lamb Fritata for brunch on Jimbo Jitsu’s Farm House Show

Take a bone in leg of lamb, smoke on the BBQ for 6 hours and you have a prime rib style of meat that makes many tasty dishes! Here we are cooking it up Italian style and baking some Lamb Fritata (or how ever youtube spells it) with bacon, egg, and hash browns obrien! A mini skillet and loaf all at once!

Duration : 0:3:41

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Posted by mark - May 5, 2017 at 10:34 pm

Categories: Prime Mutton   Tags: , , , , , , , , , , , , , , , , , , , , , , , ,

Lamb & Aubergine Salad with Chick Peas & Roasted Tomatoes

Lamb and aubergine is a legendary combination think moussaka but its even better with the tang of tomatoes and punch of garlic and lemon. Lamb backstraps arent cheap (theyre a prime cut), but in a salad like this, a little goes a long way.

Duration : 0:6:29

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Posted by mark - April 20, 2017 at 6:16 pm

Categories: Prime Mutton   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Prime Rib Recipe on the grill

Dr. BBQ shows you how to grill a juicy and tender prime rib roast in your backyard! Fire up the grill with FireCooker.com!

Duration : 0:4:27

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Posted by mark - April 8, 2017 at 2:40 pm

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

How to cook Championship Quality BBQ Ribs

Randy was on ABC News Channel 20 demonstrating how to cook BBQ pork ribs

Duration : 0:5:24

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Posted by mark - April 7, 2017 at 1:14 am

Categories: Quality Pork   Tags: , , , , , , , , ,

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