Fish Tacos

Fish Tacos on the FireDisc

We have another product review recipe while using a FireDisc Grill. We’ll show you how to prepare tasty fish tacos at home or at an event. It’s easier than you think, and will be a great addition to your tailgating recipe arsenal. FD Fish Tacos 8 fresh fish filets Seasoned corn meal (see below) Soft flour tortillas[…]

Steak Leftovers: Italian Bistro-Style Crostini

There are very few carnivores who would deny that steak is a perfect meal. But steak leftovers … adding it to a crispy crostini and … MIND BLOWN! This is the perfect way to use a leftover steak, and a simple and easy way to impress your guests. Start with a nice, thick strip steak[…]

Backyard crawfish feast in a Louisiana bayou

CRAWFISH! Look at what we found! One of the many reasons to cook and eat outdoors in the Deep South, y’all! Deep in the Bayou near Grosse Tete, Louisiana-native Jody Meche has been fishing up crawfish for years. Get yourself some paper towels and come on over for a boil. Producer: Modoc Stories Directer: David Hanson – http://www.davidhanson3.com[…]

Grillax Academy — Pork: Boston Butt (shoulder)

Grilling a pork shoulder, the Boston Butt, is one of the best tests for future GrillMasters to hone their cooking skills. It’s a big piece of meat, however, it’s not difficult to perfect. Once you get your method perfected, you’ll be the toast of the neighborhood. Are you ready? Let’s start by choosing what type[…]

Off the Grill: FatNasty Burger

Today we’re showing you how to prepare a flavorful hamburger that is so tasty off the grill. Grillax FatNasty Burger 5 slices thick-cut bacon 3 Sweet Baby Peppers (or jalapeños), flattened 6 ounces sliced portabella mushrooms 3 slices of tomato 4-6 red onion rings Havarti cheese, sliced 1 pound ground chuck French fries Country gravy[…]

50 Shades: Tropical Pineapple Tease

Dessert is the quickest way to get people excited after a fine meal. The anticipation of something sweet and satisfying is hard to overcome. Throwing some pineapple on the grill could be just the ticket, and a simple way, to get that blood flowing. 1 large pineapple, peeled, cored and cut into one-inch thick slices 3/4 cup[…]

50 Shades: Serving up char-grilled oysters

Call it urban legend, folklore, and old wives’ tale … whatever you want. Everyone knows the reputation behind oysters: they set the mood. Whether you’re looking to impress a new friend or spice things up from the norm, these char-grilled oysters are a guaranteed hit. Note: Char-grilled oysters are great for the first-timer (oyster eater,[…]

50 Shades: Delmonico-style, bold flavor steaks

You’ve already got a good thing going with a cut of beef like ribeye steaks. Without straying too far from that simple goodness, the Delmonico-style steak adds just the right amount of spice. It’s perfect for at-home date nights, bringing bold to the table. 20 garlic cloves, peeled 1/2 cup olive oil 1/4 teaspoon kosher salt[…]

50 Shades: The Sexy Filet

Want a more interesting filet? Get it tipsy. This Abita-based marinade adds a depth of flavor that is sure to impress. Ingredients: 1 (12-ounce) bottle Abita Turbodog ale 1 tablespoon chopped garlic 1/2 tablespoon onion powder 1 tablespoon Tabasco chipotle pepper sauce 2 beef tenderloin fillets, 2-3 inches thick 2 slices thick-cut bacon Add the beer, garlic,[…]

50 Shades: Bacon-wrapped asparagus

Asparagus is an underrated vegetable. Pair it with citrus, herbs and bacon, and it may give your main course a run for the money. This simple recipe takes it to another level with the addition of fresh blood orange. Ingredients: 2 pounds small to medium asparagus 1/2 pound thinly-sliced bacon Finely-grated zest and juice of 1 blood[…]