National Burger Month is officially underway and Grillocracy is celebrating with a burger that was inspired by all of the beautiful, fresh produce currently available at local farmer's markets nationwide!
Check out the full recipe by clicking the link below.
Read MoreFlank steak is one of those beef cuts that is often overlooked simply because people are aware of how tender and flavorful it can be when cooked right. In this recipe from All Fired Up: Smokin' Hot BBQ Secrets from the South's Best Pitmasters (Oxmoor House, 2013), acclaimed pitmaster Troy Black and the team at Southern Living hit it out of the park by slicing the flank steak thinly to create grab-and-go lemony beef skewers.
Read MoreJohnsonville Bratwurst Poppers
We're all familiar with cheese stuffed jalapeno poppers but what if you replaced the cheese with smoky bratwurst, wrapped the pepper in bacon, then hit them with the grill? The result would be these irresistible brat poppers courtesy of the bratwurst experts at Johnsonville! For the complete recipe, simply follow the link below...
Read MoreIf heaven was on earth, it would be in the form of a 30oz. dry aged tomahawk ribeye like the one found online at master meat purveyors Chicago Steak Company (you can purchase yours here).
Now when it comes to preparing a 6 week dry aged premium Angus ribeye, it all starts with the seasoning. While a bit of Kosher salt and cracked black pepper would do just fine, I decided to really accentuate that big beefy taste with a toasted fennel and chile rub.
Read MoreWhen it comes to game day eats, few dishes are better received than sliders. And for good reason as guests get to enjoy a burger that has been cooked to perfection while also saving room for the rest of your big game spread.
As such, Grillocracy is turning to the beefiest of beef experts, aka the team at Certified Angus Beef, for their favorite slider recipe!
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