Monthly Archives: April 2011

Easy Stuffed Burgers with “Steak” Fries

Today we will be showing you an easy way to spice up your burgers and customize them to anyone’s taste! Burgers are always a staple for everyone every grilling season. Sometimes they can get old if you just eat the same boring hamburger patty every meal. This simple recipe will give you options all grilling season long and who knows you might not repeat the same burger again!


  1. For each hamburger you will want two patties. So if you are feeding 4 you will want 8 patties. These can be as thick or as thin as you want.
  2. Take whatever you want inside the burger and place it on top of 1 of the patties.
  3. Take the other half of the hamburger patty and place it on top.
  4. Squish the sides together to seal everything inside.
  5. Place on preheated grill and cook!

These burgers turn out great and the possibilities are endless on what to put inside and tastes. This has definitely become on of my favorites now. Super easy to do and great taste.

Bonus Side: Steak Fries

A great side for this is grilled steak fries. This is also an easy recipe to do. These are a lot healthier than the alternative deep fried fry, but still taste great.


  1. Take your potato and slice them lengthwise into thin ovals.
  2. Place the pieces in a Ziploc bag.
  3. In the Ziploc add some vegetable oil, salt and pepper and shake to coat.
  4. Take them out of the bag and place them on a preheated grill.
  5. Cook them to your desired “doneness”



The Last Steak Marinade You Will Ever Need

For this weeks recipe Friday I will be sharing with you a steak marinade I discovered several years ago. Ever since I tried it I use it on every steak I cook. If you use the salt trick on cheap steak that I posted earlier this week and then marinate them in this marinade overnight you may just never go back to buying an expensive steak again.



  • 1/3 C Soy Sauce
  • 1/2 C Olive Oil
  • 1/3 C Lemon Juice
  • 1/4 C Worcestershire Sauce
  • 1 1/2 T Garlic Powder
  • 3 T Dried Basil
  • 1 1/2 T Dried Parsley Flakes
  • 1 tsp Pepper
  • 1/4 tsp Hot Sauce
  • 1 tsp minced garlic


  1. Mix all the above ingredients in a bowl.
  2. Pour the mix over your meat and let sit for desired time.

This is a very simple and quick marinade, but has given me some of the best flavor I have ever had from a steak. I have marinated steaks in these from only an hour up to a full 24 hours. The best flavor always came from letting it sit overnight.

Try this marinade out and let me know what you think in the comments below.


What is Your Favorite Type of Steak?

A couple days ago I showed you how to take a cheap steak and turn it into a high quality prime steak. Everyone has their opinions on what is their favorite steak or what is the best steak. Today I wan to start a poll to find out what really is the most common “favorite” steak around. Once enough data is gathered I will work on a post for a recipe cooking this steak to perfection.

You can also vote on our Facebook page here and share with your friends.
Vote For Your Favorite Steak on Facebook

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Turn a Cheap Steak Into a Prime Steak

It’s Monday again, the weekend is over and it is back to work. Make your Monday better by going out and buying some cheap steaks and turn them into a quality steak for dinner tonight. A good meal always makes a Monday better. If you like steak and eat it a lot this is a great cost saving measure.

Go out and buy your typical grocery store steak. The ones that usually range in price from $4-$7. Nothing from behind the counter, no filet or quality prime meat needed. Also pick up some kosher salt if you don’t already have it at home.


  1. Take the steaks out of the packaging and place them on a plate.
  2. Coat the steaks with kosher salt. (Just don’t sprinkle some on, coat it.)
  3. Let sit for desired time. (If your steak is an inch thick let sit for an hour, inch in a half let sit for an hour and a half.)
  4. Rinse steak of all the remaining salt and pat dry with paper towels.
  5. Now you can cook it or prep it any other way you would like before grilling it.

What happens is the salt breaks down the protein cells in the meat. Instead of being very tough and tight they loosen and help the meat hold its flavor better. There is more science behind this, but all you really need to know is that it works and works well.

Try this method this week and let me know what you think in the comments below.


Grilled Banana Sundae

For recipe Friday we will be going away from the main attraction and focusing on desert. According to the 2011 Weber GrillWatch Survey desert was listed as the most challenging to grill. Cooking a desert on the grill is becoming more popular each year. I found a recipe for grilled bananas and decided to turn that into a sundae. My initial thought that grilling the banana would be easy. It was not too bad, but it was fairly messy to do.


  • 4 Bananas
  • 1 T Lemon Juice
  • 1 C Brown Sugar
  • 1 Tsp Ground Cinnamon
  • Ice Cream
  • Any toppings you want


  1. Preheat your grill. Low Heat.
  2. Cut the bananas in half lengthwise then widthwise.
  3. Sprinkle the lemon juice on the banana pieces.
  4. Mix the brown sugar and cinnamon together.
  5. Roll the banana pieces in the mixture to coat them.
  6. Put the bananas on the grill and cook on each side for 3-5 minutes.
  7. Take them off the grill and make your sundae.

I did not follow the recipe exactly and I just eyeballed some lemon juice on the bananas. Don’t do that. What happened with mine is I put too much on and it coated well, but quickly melted the mixture into a thick liquid.  If I just used the little lemon juice that was called for this would have cut down on that happening. This also caused a nice little mess on the grill.

Even with this little mess up they turned out very good. Serve them right away so the bananas stay warm. The vanilla ice cream with the warm bananas go perfect together.

Try them out and let me know how they turned out in the comments.


Summer Beer Spotlight: Leinenkugel’s Summer Shandy

Now that spring is in full swing brewers start pushing out their summer beers.  Summer beer is by far my favorite specialty batches of beer because there is nothing better than a specially brewed beer meant for a hot day. They also go perfect with grilling out. As I try new summer brews I will throw up a spotlight on it here.

The summer beer today is Leinenkugel’s Summer Shandy. I discovered this beer last year and it quickly became one of my favorite beers. I was like a kid in a candy store a couple weeks ago when I saw the local grocery store setting up a display with it in it.

Leinenkugel’s is based out of Chippewa Falls, Wisconsin and is the seventh oldest brewery in the US. Summer Shandy is a their summer seasonal beer and is available on the market from April through August. What makes this a summer beer you ask? Well it is a blend of wheat and pale barley with a splash of lemonade. When you try this for the first time make sure it is a nice sunny 80-90 degree day out. Spend a little time outside then come in and open up the refrigerator and then drink one.  Good stuff.

Have you tried Summer Shandy? Let me know what you think in the comments.


Grill Tip: Wind & Your Grill

I just experienced this last night when grilling out steaks. It was a windy evening and when I grill steaks I like to have the internal temperature of the grill somewhere around 450-500 degrees. With the wind whipping across my grill I could only get it to roughly 325 degrees and several times the wind blew out the flame completely on my gas grill. This caused all the cooking times to be pushed way back. Nothing more frustrating when planning other dishes and the time gets all thrown all out of sync. It was pretty much impossible to get any nice grill marks on the food as well.

Grill Tip: When grilling take the wind direction into consideration. On a windy day you will want your grill to be blocked from the wind as much as possible. Wind cutting across your grill will cause it to not get as hot as needed. If you have a wide open space and there is no way to position the grill from the wind, consider adding some landscaping that can block the wind from your grilling area.

I already have plans this year to put in a living fence that should block some of the wind on those windy days.

Is your grill protected from the wind when grilling?


The Grilled Onion Blossom: The Best Onion You Will Ever Have

Grilling out this weekend? Want a simple side that will leave your guests speechless and make you feel like Chef Gordon Ramsey? Yes you say? Read on…

This grilled onion blossom requires practically no work and turns an onion into a side dish and not an afterthought. I love onions with my steak and I am always looking for creative ways to prepare the onion and that is how I stumbled across this recipe. Now lets get to how you actually make this.


  • 1 large sweet onion
  • 1 1/2 T butter
  • garlic salt to taste
  • ground black pepper to taste
  • olive oil


  • Preheat your grill to high heat
  • Peel the onion and slice it into 6-8 wedges, but leave the base of the onion still intact.
  • Pull apart the wedges slightly
  • Coat the inside of the onion with the butter, garlic salt and pepper
  • Drizzle some olive oil over the onion
  • Wrap the onion with aluminum foil
  • Place on the grill and cook for 30-45 minutes.

That’s it. Very simple. This is a very inexpensive side to have with your meal when grilling out. It is also a great starting point to create your own flavor. Try some cajun seasoning, or real garlic instead of garlic salt, or seasoned salt instead of the garlic salt. There are a lot of possibilities with this. One of my favorite additions is Worcestershire sauce. Try it out, mix it up and let me know in the comments below how it was.



Grill Safety – What You Need To Check on Your Gas Grill Today

It looks like a lot of the country is going to go into a warm up over the next few days and through the weekend. If you are pulling out your grill for the first time then you will want to give it a good cleaning. (See previous posts: Deep Cleaning Your Grill Grates and Cleaning the Inside of Your Gas Grill ) Besides giving your grill a cleaning before you cook on it the first time you will also want to check items on your grill to ensure your safety this grilling season.

Check your burners. Make sure your burners on your gas grill are free of debris and there are no cracks, holes or splits. If there are you will want to replace this burner before using your grill.

Check all hoses on your gas grill. The hoses that connect your gas to your grill will need inspected. Years of use can cause them to become cracked and cause gas to leak out. If you suspect that there is any signs of this then replace the tube immediately. This is a dangerous situation.

Make sure the venturi tubes are clean and clear. Venturi tubes is the section of your gas burners that get the gas to the burner. There are special brushes that are made to clean just this part. Why you need to make sure these are clean is because if there is something in there it can cause the gas to backup and cause an explosion on startup. Small critters like spiders often find their way into these tubes.

Test your propane tank for leaks. You will want to check your propane tank for leaks either if it is still the one from last season or a new one you exchanged out for this season. To test this get a mix of soapy water and either spray it on the tank or brush it on. Watch for any bubbles coming out. If there are then that tank has a leak and you will want to take it in and get it exchanged.

Run your grill and test for leaks. Once everything is cleaned and checked put your propane tank on your grill and fire it up. Use another soapy water solution to test for any gas leaks on the tubes that connect the tank to your grill. These will be holes that would not have been noticeable when you checked it for cracks.

If you are firing up your grill for the first time this week/weekend make sure you follow these tips to make sure you have a safe grill for cooking on. For more grill safety tips to follow read this: Grill Safety Tips.

How often do you check your grill for safety?


What is the Meat Grading System and Why You Should Care

Here in the U.S. all meat has to pass through a mandatory federal inspection. This is completed by the Food Safety and Inspection Service (FSIS) and paid for by tax dollars. They ensure all meat products are safe, wholesome and correctly labeled and packaged. After meat has passed through FSIS the producers and processors of the meat can request that their meat is graded for quality by a licensed federal grader. The agency that grades all our meat is, USDA’s Agricultural Marketing Service. This service is not paid for with tax dollars and is paid for by the producer or processor of the meat.

Meat is graded on the tenderness, juiciness, and flavor of the meat. When grading meat they grade the entire carcass and then the grade is stamped on it. When it is cut into its respective “cuts” the packaging will show the grade that particular piece of meat came from. There are two ways meat is graded. One being quality grades and the other being yield grades. The one most people see and think of is quality grades and that is what will go over in this post. Quality grades are based on the age of the animal and the marbling of the meat. Marbling is the flecks of white fat you see distributed throughout the meat.

What are the quality grades of meat?

  1. Prime Grade is the best of the best and going to be the more expensive piece of meat. This meat come from young, well fed cattle.
  2. Choice Grade is still high quality meat, but will have a little less marbling than the prime grade.
  3. Select Grade is going to be leaner than the higher meet grades, but will lack some of the flavor and juiciness of those higher grades.
  4. Standard & Commercial Grades will usually not show a grade when looking at it in the store. This will be your typical “store brand” meat.
  5. Utility, Cutter, and Canner Grades are never seen in the stores as such. This type of meat is used to make ground beef and processed meat products.

In summary the best grade is going to come from young cattle that has a good amount of marbling.

Which steak below has the better grade?