How to Reverse Sear a Tomahawk Ribeye Steak on a Grill
Today, I’m using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
Today, I’m using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
I build these sliders with layers of the pork, melty cheese, tangy pickles, and more of the mustard sauce to create a bold flavor profile that screams South Carolina barbecue.
Smoked pork has long been a favorite of mine. I learned to do pork using the low and slow technique years ago and while that technique produces great results, I am also a fan of hot and fast cooking.
Cold weather and comfort food go hand in hand, and nothing says comfort food like meat loaf and mac and cheese.
Chicken wings are one of my favorite things. I love eating them at tailgates, while watching a movie, while taking a shower—ok, maybe not while I’m taking a shower but you get the point.
If you’re like me, you never want to run out of ribs after working all day to make them. As a result, I tend to err on the side of caution and make just a little more than I might need… ok, a lot more.
When you think of pork belly, you likely think of bacon. Most people do, but I’m telling you you’ve never tasted anything like a pork belly prepared similar to a pork shoulder.