A delicious creamy horseradish sauce is the perfect compliment to local California Yellowtail. But it also works great with other types of fish. Because of the boldness of the sauce, choose something like swordfish, tuna, salmon or shark instead of mild, flaky fish like halibut or seabass. 1 1/2lbs Swordfish (caught in USA)3 tbsp Vegetable
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This is a tri tip sandwich for tri tip sandwich purists like myself. No chimichurri, no horseradish spread, not even any barbecue sauce. This is the way they’re made at high school football games and backyard barbecues in the central coast. And for most who try it, they haven’t had a better one. 3-4lb tri
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This is the way tri tip is supposed to be cooked. This is the classic, traditional, Central California style tri tip with all the traditional sides. No bbq sauce, no chimichurri, not slow smoked or marinated, and cooked hot and fast on a Santa Maria style grill over red oak. As simple as this recipe
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If you’re a Texan and a brisket purist, look away now. This brisket recipe uses more than salt and pepper. It is cooked hot and fast. And it is injected. I’ve tried several methods of brisket cooking, including the traditional Texas methods, and the consensus is that this one comes out the best. 1 Full
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We rarely have an NFL Sunday without this stuff on the table. It’s easy to make and usually goes quick. Serve with tortilla chips, cold beer, and sports. Ingredients: 2 Boneless, Skinless Chicken Breasts8oz Cream Cheese, softened2/3 c Sour Cream1 c Mozzarella Cheese, Shredded1 c Cheddar Cheese, Shredded1 c Buffalo Sauce1 tsp Garlic Powder2 Green
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Oh yeah. This stuff is the business. After a lot of perfecting, this chili finally reached the perfect balance of warm, hearty fulfillment with next morning butt punishment. The pinnacle of any good chili. For the best results, this recipe uses a BBQ, but a stovetop can also be used. Ingredients:3-4lbs Chuck Roast1lb Ground Beef1lb
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These smoked ribs are the result of lots of trial and error with various cooking times/temps, rubs, sauces etc. and I believe these ribs are as good as it gets. This recipe can be used with baby backs, St. Louis style, or pork spare ribs, but you will need to vary the cooking times accordingly.
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This refreshing ceviche is a summer time staple. It works with almost any mild, flaky fish such as halibut, white seabass, rockfish, snapper, or cod. And whatever you use for this recipe, also works well for fish tacos making this a perfect appetizer for a fish taco night. Since ceviche is cooked with the acid
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This stuff never lasts long, and the best part is it only requires a couple ingredients. I use an Excalibur Dehydrator for my jerky, but it can also be made in a smoker or oven on low heat. 2lbs top round, london broil, or lean cut of beef1 bottle Allegro Marinade1 cup coarse black pepper1tbsp
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This simple seared ahi has been the go to for years. It’s really easy to make, doesn’t require a lot of ingredients, and only takes a few seconds to prepare. Ingredients: 6-8oz. Sashimi Grade Ahi or Bluefin center cut loin2tsp dried ginger2tbsp sesame oil2tbsp sesame seedsSalt/PepperSoy SauceWasabi STEP 1:Season tuna with salt and pepper. STEP
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