In just 2 ½ hours of grilling time, the juices from this Smoked Prime Rib will be flowing from the tender meat into your belly! Bon appetit!Preparation1. Trim any excess fat from the top of the roast. In a small bowl combine all the ingredients for the rub and stir to combine. 2. Rub the...
Vegetables grilled over an open flame and reverse-seared tri-tip wrapped up in a tortilla make a delicious meal that is fresh and full of flavor.Preparation1. Preheat your Memphis to smoke at 200°F2. Combine 4 Tbsp. of your favorite steak seasoning and 2 Tbsp. of cumin and coat your tri-tip with the seasoning mix on all...
Classic roast beef, complete with smoky flavor. Keep leftovers in your fridge for sandwiches all week long (if they can last more than two days!)Preparation1. Combine dry herbs (garlic powder, onion powder, thyme, oregano, paprika, salt, and pepper) to create a dry rub.2. Roll roast in oil and coat in dry rub using hands.3. Set...
For these succulent spare ribs we’ve employed a few techniques that the Memphis really encourages. We had to check in on these every hour or so to moisten them as they smoked, but the timing on that was flexible and the grill took care of the rest. Since tamarind fruit is the primary flavor in...
This one's a mouth-watering pepper application that held up beautifully to a reverse sear technique. The rub and marinade are simple enough, but it's much tastier if you make the time to let it infuse flavors overnight. Preparation1. Marinate one flank steak for 12 hours. When ready to grill, rub the meat with the mixture...
This rich marriage of Prime Rib and mushrooms is such an elevation of each that you'll remember it forever! Every carnivore loves a good cut of Prime Rib, and after trying this version you'll be hard-pressed to return to the standard steakhouse preparation. Preparation1. In a food processor, mix all types of dried mushrooms you...
The key to roasting brisket is to set it directly on the cooking grates. This elevates the brisket and allows the air to rotate around the meat. Don’t be tempted to cook it in a pan, or it will sit in its own juices and steam. Placing it directly on the cooking grates, it will...
This slow-cooked roast is tremendously versatile; it can be served over rice, or noodles or as we've done here - tacos! We jacked the smoke flavor on this one by pre-grilling the bell peppers, but to shorten the preparation time, feel free to use a jar of red peppers. Removing the lid on your dutch...
There's very little prep required when Filet Mignon is on the menu. We advise keeping it simple. A sprinkle of salt and a grinding of fresh pepper and these beauties are ready for the Memphis. Cut from the tenderloin, this steak is very tender. Ideally, it's never cooked beyond the medium-rare stage. The longer it...
For us the mere mention of corned beef and cabbage conjures up sweet childhood memories of Sunday dinners. Back in those days, the delightful meal was prepared expertly in a wood cook stove. Today the tradition remains alive for our family with the help of the Memphis Wood Pellet Grill. Due to its impressive versatility,...
Here’s a perfect meal for curing the mid-winter blues. When in need of some old fashioned comfort food what could be better than a traditional pot roast supper; tender, falling apart beef served next to creamy mashed potatoes with thick brown gravy poured over top. Best of all there’s just five minutes of prep and...
The Juicy Lucy is standard fare on many restaurant menus in Minneapolis. Anyone who loves the classic hamburger with cheese will quickly become a fan. Credit for this culinary delight goes to both Matt's Bar and the 5- 8 Club in Minneapolis. Both establishments claim responsibility for the Juicy Lucy so in the interest of...
