Soon you could be unwrapping packets full of flavorful, perfectly grilled vegetables. Don't miss out on your chance for this great vegetable side dish to serve with your grilled meats.
This easy kabob cooks up in just a few minutes after a quick marinade.
Sirloin steaks are a flavorful cut of meat. Make them even more flavorful by first marinating them in your own homemade teriyaki sauce. It's easy to do and gives you a nice break from plain steaks.
A whole fish is grilled with lemon and onions, inside and out, and tomato slices on top. Caution small children about the bones!
An easy grilled tuna recipe. While the tuna is marinating you make a fresh salsa. Perfect for a healthy meal on a hot summer day.
This easy slider recipe makes a quick lunch, and a good way to use extra cooked chicken. You know what Hall-of-Fame man Ben Franklin said: Waste not, want not.
These are one of our go-to everyday steaks. Our beef is home-grown and dry aged and you don't want to ruin the flavor of great beef by covering it over with too much in the way of herbs and spices. This marinade gives us a really nice touch of Southwestern living while grilling up juicy and tender.
Here's another steak we love here at the ranch. This one has a teriyaki-based marinade. As always, the marinade does not overpower the flavor of top quality beef, but instead adds a light and surprisingly good seasoning. The grilling time can be adjusted to your liking, but as written should give you medium rare 1 1/4" thick steaks, and slightly more done 1" steaks.
The chicken leg is often the redheaded step child of the bird. I say no more! This recipe elevates the leg to culinary heights normally reserved for the now legendary wing. It's gonna take some time in the brine so plan ahead...it's worth it! Gentlemen, start your grills...... it's time for legs over buffalo!