Sautéed mushrooms, bourbon, beef stock, and garlic are some of the ingredients used to create a rich, bold flavor and a creamy mushroom sauce that deliciously complements a New York Strip Steak! Grill the steaks over a blend of hickory and oak pellets, pour on the sauce and..
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.
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!)
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..
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.
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.
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..
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..
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..
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..
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..
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..
Today we're bringing out one of Wisconsin's most famous dishes; the Beer Brat. This recipe combines the hoppy and aromatic flavors of beer with the char of a grill. We here at Memphis really like this recipe off our grill because of the unmatched wood fire flavor it..
Today we are celebrating the sandwich everyone associates with Philadelphia: the delicious and highly prized Philly Cheese Steak Sandwich. Now the cheese choice for this sandwich seems to be the subject of much debate. Today we’ve gone with provolone, but melted pepper jack..