Independence Day weekend is finally here and that means tens of thousands of Americans will be firing up their smokers and grills to mark the holiday with friends, family, and neighbors.
To get the party started right, we've compiled several of our favorite Grillocracy recipes for you to choose from when creating your grilling menu!
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 MoreIn Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling (Artisan Books 2015), Joe Carroll and Nick Fauchald offer up 75 outstanding recipes including this one for Axe-Handled Rib Eye Steaks framed around 20 lessons for better barbecue and grilling at home.
Read MoreFather's Day is right around the corner and Grillocracy is firing up what could possibly go down as one of the best steak you've ever eaten!
Meat Selection
It all begins with the steak and for this recipe I opted for one of the most visually epic cuts out there -- the massive cowboy ribeye steak from Double R Ranch*. If given enough advance notice, your local butcher can most likely provide a bone-in cowboy chop...
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