Barbecued Burnt Ends, Kansas City Style by Foodiewife

Burnt ends are flavorful pieces of meat cut from the point half of a smoked brisket. It was love at first bite, for me. I'm one of those people who loves to eat the crunchy end of roasted or grilled meats. If you belong to this club, as well, you would love the crunchiness of the brisket-- and that smoky taste! Want to see how I…

Skirt Steak with Parmesan Chimichurri Sauce by Culinary Envy

Super tender, delicious and affordable Skirt Steak with CREAMY Parmesan Chimichurri Sauce is the perfect summer meal! Get ready to impress your guests with this quick & easy #beef #dinner!

Potluck Cheeseburger Mac by Patti Fisher

We were invited to a potluck at our community center and asked what we should bring. The resounding vote was: meat! Spending the afternoon with our friends and neighbors is always fun and we wanted to do something everyone would love. We mixed lots of super lean, top quality ground beef with sharp cheddar cheese and elbow macaroni.…

Amazing Grilled Steakhouse Steak Tips by Foodiewife

Have you ever heard of steak tips before? Well, neither had I,until I spotted this recipe on Cook's Country. Typically, steak tips come from the bottom sirloin, and that is where flap meat comes from. Bottom line, this is one of the best (truly) grilled steak recipes I've ever made or tasted! The marinade is packed full of flavor,…

Double-Cheese Sliders by Dexie Jane Wharton

Hawaiian Roll Sliders by Beth Roan

Another quick and easy lunch option for our lunch "restaurant". These are one of our favorite quick meals. I usually end up just throwing them on the George Forman grill to make it even easier.

Taco Pizza Recipe by RecipesnFood

This taco pizza Recipes is among one of my favorite Mexican Mains. The addition of Taco seasoning gives it the unique Mexican flavor.

Southwestern Beer Can Burgers by Patti Fisher

We have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of…

California Santa Maria Style Barbeque Tri-Tip by Foodiewife

We live about 3 hours north of Santa Maria, California. One day, we saw a BBQ trailer that was selling a tri-tip dinner plate, so we stopped to enjoy a roadside lunch. It was the tastiest tri-tip we've ever had! I found this recipe in Cook's Country Magazine, and it is our favorite way to enjoy tri-tip. I also made the Santa Maria…

Stufz Bastille Burger by Ken & Patti Fisher

Filled with Cabernet, sweet onions, garlic, mushrooms and blue cheese! Last week Dave Hanson from “Stufz Ultimate Burger” sent us one of his burger stuffers. Which we thought was really cool because I had been looking at this very same unit for a few weeks now. I gave Dave a call and we talked about his stuffer and some of his…

Taylor's Texas Chili w/ Beans by Wendi Taylor

I like to make this in the crock pot and let it cook on low all day, but I've adapted the recipe (and tested it) for a shorter cooking time and a stove-top option. Top chili with crumbled corn chips, shredded cheese, and chives for an especially delicious treat.

Spicy Sweet & Sour Meatballs by Shawna Hill

An old pot luck favorite, the sweet and sour meatball filled crock. I have given the old recipe a bit of spice and a lot of flavor. This went over very well with the entire family for dinner served over white rice.

Lotta Cheese Cheese Burger by Patti Fisher

We got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2…

London Broil Marinade by Miri

This is my go to recipe when ever I make London broil. This recipe is also very versatile--it can be broiled, grilled, or roasted.