#ad21+ How good does this Smoked Bacon Wrapped Meatloaf with a Red Wine Glaze look?! Well, I have partnered with @federalistwines and @biggreenegg to bring you this delicious recipe! You can also enter their Boldly Refined Sweepstakes - the lucky winner will win a 10K backyard makeover along with many other wonderful prizes. Please see the link in my bio to enter! #21+
Ingredients:
2 lbs ground beef
1/2 cup red wine
1/2 cup breadcrumbs
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup milk
2 eggs, beaten
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
12-16 slices of bacon
Start by soaking the cedar plank in water for an hour while you preheat your @biggreenegg to 350°F setup for indirect cooking. While the plank soaks, make the bacon wrapped meatloaf. In a large bowl, combine the ground beef, breadcrumbs, the rich and full bodied @federalistwines Cabernet Sauvignon, chopped onion, minced garlic, eggs, milk, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika. Mix until just combined. Next, form the mixture into a loaf shape then wrap with the bacon slices, tucking the ends underneath to secure. Place the bacon-wrapped meatloaf on the soaked cedar plank. Now, place the cedar plank on the Big Green Egg and cook for about 1 hour. In a small bowl, mix 1/4 cup ketchup, 2 tbsp @federalistwines Cabernet Sauvignon wine (with its notes of blackberry, black cherry, cassis, and cinnamon), and 1 tbsp brown sugar until well combined. After the meatloaf has cooked for 1 hour, brush the glaze over the top. Continue cooking for another 15-20 minutes, or until the internal temperature of the meatloaf reaches 160°F and the bacon is crispy. Remove the cedar plank with the meatloaf from the Big Green Egg and let it rest for 10 minutes before slicing. Enjoy this delicious meatloaf with a glass of the Federalist Cabernet Sauvignon wine!
(Must be a US Resident and 21 or older to win. Full terms are available in the link in the comments. This giveaway is not endorsed or sponsored by Meta.)
#BoldyRefined #DrinkResponsibly #vindulge #BGEteamgreen #thebbqbuddha
#ad21+ How good does this Smoked Bacon Wrapped Meatloaf with a Red Wine Glaze look?! Well, I have partnered with @federalistwines and @biggreenegg to bring you this delicious recipe! You can also enter their Boldly Refined Sweepstakes - the lucky winner will win a 10K backyard makeover along with many other wonderful prizes. Please see the link in my bio to enter! #21+
Ingredients:
2 lbs ground beef
1/2 cup red wine
1/2 cup breadcrumbs
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup milk
2 eggs, beaten
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
12-16 slices of bacon
Start by soaking the cedar plank in water for an hour while you preheat your @biggreenegg to 350°F setup for indirect cooking. While the plank soaks, make the bacon wrapped meatloaf. In a large bowl, combine the ground beef, breadcrumbs, the rich and full bodied @federalistwines Cabernet Sauvignon, chopped onion, minced garlic, eggs, milk, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika. Mix until just combined. Next, form the mixture into a loaf shape then wrap with the bacon slices, tucking the ends underneath to secure. Place the bacon-wrapped meatloaf on the soaked cedar plank. Now, place the cedar plank on the Big Green Egg and cook for about 1 hour. In a small bowl, mix 1/4 cup ketchup, 2 tbsp @federalistwines Cabernet Sauvignon wine (with its notes of blackberry, black cherry, cassis, and cinnamon), and 1 tbsp brown sugar until well combined. After the meatloaf has cooked for 1 hour, brush the glaze over the top. Continue cooking for another 15-20 minutes, or until the internal temperature of the meatloaf reaches 160°F and the bacon is crispy. Remove the cedar plank with the meatloaf from the Big Green Egg and let it rest for 10 minutes before slicing. Enjoy this delicious meatloaf with a glass of the Federalist Cabernet Sauvignon wine!
(Must be a US Resident and 21 or older to win. Full terms are available in the link in the comments. This giveaway is not endorsed or sponsored by Meta.)
#BoldyRefined #DrinkResponsibly #vindulge #BGEteamgreen #thebbqbuddha
Have you tried cooking a flat iron steak? Well, this cut from is from the top of the chuck primal and it is perfect for grilling. I wanted to do something different, so I created this simple Asian inspired marinade that made this cut sing. You will want to try this for yourself!!! Let’s see what I did below…
Ingredients:
1 @snakeriverfarms flat iron steak (about 1.5-2 pounds)
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons honey or brown sugar
3 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon Sriracha or chili paste (optional, for heat)
1 tablespoon lime juice
2 green onions, thinly sliced
1 tablespoon sesame seeds
Freshly ground black pepper to taste
Instructions:
For this cook, I used my @biggreenegg MiniMax preheating it to 450°F. While the grill is preheating make the marinade. In a bowl, mix the soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, chili paste, and lime juice until well combined. Place the flat iron steak in a resealable plastic bag and pour the marinade over the steak, ensuring it is well-coated. Seal the bag and refrigerate overnight. The next day. remove the steak from the marinade, letting any excess drip off. Place it on the Big Green Egg and cook for 4-5 minutes per side for medium-rare, or until you measure 125°F internally. Remove the steak from the grill and let it rest for 5-10 minutes. This helps retain the juices. Slice the steak thinly against the grain. Garnish with green onions and sesame seeds. Serve with your favorite sides, like grilled vegetables or steamed rice.
#snakeriverfarms #flatironsteak #asianmarinade #recipe #biggreenegg #thebbqbuddha
Have you tried cooking a flat iron steak? Well, this cut from is from the top of the chuck primal and it is perfect for grilling. I wanted to do something different, so I created this simple Asian inspired marinade that made this cut sing. You will want to try this for yourself!!! Let’s see what I did below…
Ingredients:
1 @snakeriverfarms flat iron steak (about 1.5-2 pounds)
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons honey or brown sugar
3 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon Sriracha or chili paste (optional, for heat)
1 tablespoon lime juice
2 green onions, thinly sliced
1 tablespoon sesame seeds
Freshly ground black pepper to taste
Instructions:
For this cook, I used my @biggreenegg MiniMax preheating it to 450°F. While the grill is preheating make the marinade. In a bowl, mix the soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, chili paste, and lime juice until well combined. Place the flat iron steak in a resealable plastic bag and pour the marinade over the steak, ensuring it is well-coated. Seal the bag and refrigerate overnight. The next day. remove the steak from the marinade, letting any excess drip off. Place it on the Big Green Egg and cook for 4-5 minutes per side for medium-rare, or until you measure 125°F internally. Remove the steak from the grill and let it rest for 5-10 minutes. This helps retain the juices. Slice the steak thinly against the grain. Garnish with green onions and sesame seeds. Serve with your favorite sides, like grilled vegetables or steamed rice.
#snakeriverfarms #flatironsteak #asianmarinade #recipe #biggreenegg #thebbqbuddha
How good does this @snakeriverfarms tomahawk ribeye look?!
🔥: @biggreenegg
#biggreenegg #bgeteamgreen #thebbqbuddha #wagyu #snakeriverfarms #steak
How good does this @snakeriverfarms tomahawk ribeye look?!
🔥: @biggreenegg
#biggreenegg #bgeteamgreen #thebbqbuddha #wagyu #snakeriverfarms #steak
Don’t these smash burgers look amazing?! Well, when you get the @snakeriverfarms Ultimate Smash Burger Kit you know good eating is ahead. This kit comes with 16 Wagyu Pioneer ¼-pound smash burgers, @jacobsensaltco Garlic & Black Pepper salt, and finally this expertly crafted Smithey Mighty Spatula. All you need to complete this tasty creation is a @lococookers griddle, some toasted buns, and thinly sliced onions.
Order your kit today and use code 10BUDDHA for 10% off your order!!!
#snakeriverfarms #wagyu #smashburger #thebbqbuddha #cheeseburger #tastyAF
Don’t these smash burgers look amazing?! Well, when you get the @snakeriverfarms Ultimate Smash Burger Kit you know good eating is ahead. This kit comes with 16 Wagyu Pioneer ¼-pound smash burgers, @jacobsensaltco Garlic & Black Pepper salt, and finally this expertly crafted Smithey Mighty Spatula. All you need to complete this tasty creation is a @lococookers griddle, some toasted buns, and thinly sliced onions.
Order your kit today and use code 10BUDDHA for 10% off your order!!!
#snakeriverfarms #wagyu #smashburger #thebbqbuddha #cheeseburger #tastyAF
Have you tried Santa Maria style grilling on your @biggreenegg using the EGGspander? Well this style of cooking dates back to the mid-19th century and is regarded as a mainstay of California’s culinary heritage. This type of grilling typically uses beef tri-tip and a seasoning mix featuring salt, pepper, and garlic. The Santa Maria style grill uses open coals with a grilling surface you can raise and drop to move further or closer to the burning coals below. I got the inspiration for this cook from the new “Meet me at the grill” box from @grillmastersclubvip which included a @snakeriverfarms Santa Maria style rub. Let’s see what I did below…
I started with a @snakeriverfarms American Wagyu tri-tip, then I used some of the @croixvalley steak sauce (included in the Grill Masters Club box) as a binder, and seasoned the tri-tip with the Santa Maria rub from SRF (also in this month’s box). To recreate the Santa Maria grilling environment, I started with a raised direct grilling surface using the @biggreenegg EGGspander base preheated to 300°F. I placed the seasoned tri-tip on the grilling surface and cooked 20 minutes or so until the internal temperature measured 110°F. I pulled the tri-tip and rested it while I took the Big Green Egg EGGspander base out and placed the EGGspander top in upside down which gets the grill grate directly over the hot coals. I opened the top and bottom vents all the way getting the temperature up to 500°F. When ready, I seared the tri-tip 90-seconds per side to get that perfect crust. Rested the tri-tip 10 minutes, sliced, and served with the @croixvalley steak sauce. So good!!! This was a fun cook and something I will do again…
#snakeriverfarms #wagyu #tritip #grillmastersclub #santamariagrill #thebbqbuddha #biggreenegg
Did you like this longer form more instructional type of video for the Big Green Egg?
Have you tried Santa Maria style grilling on your @biggreenegg using the EGGspander? Well this style of cooking dates back to the mid-19th century and is regarded as a mainstay of California’s culinary heritage. This type of grilling typically uses beef tri-tip and a seasoning mix featuring salt, pepper, and garlic. The Santa Maria style grill uses open coals with a grilling surface you can raise and drop to move further or closer to the burning coals below. I got the inspiration for this cook from the new “Meet me at the grill” box from @grillmastersclubvip which included a @snakeriverfarms Santa Maria style rub. Let’s see what I did below…
I started with a @snakeriverfarms American Wagyu tri-tip, then I used some of the @croixvalley steak sauce (included in the Grill Masters Club box) as a binder, and seasoned the tri-tip with the Santa Maria rub from SRF (also in this month’s box). To recreate the Santa Maria grilling environment, I started with a raised direct grilling surface using the @biggreenegg EGGspander base preheated to 300°F. I placed the seasoned tri-tip on the grilling surface and cooked 20 minutes or so until the internal temperature measured 110°F. I pulled the tri-tip and rested it while I took the Big Green Egg EGGspander base out and placed the EGGspander top in upside down which gets the grill grate directly over the hot coals. I opened the top and bottom vents all the way getting the temperature up to 500°F. When ready, I seared the tri-tip 90-seconds per side to get that perfect crust. Rested the tri-tip 10 minutes, sliced, and served with the @croixvalley steak sauce. So good!!! This was a fun cook and something I will do again…
#snakeriverfarms #wagyu #tritip #grillmastersclub #santamariagrill #thebbqbuddha #biggreenegg
Did you like this longer form more instructional type of video for the Big Green Egg?
Who wants to let the good times roll with these perfectly cooked @snakeriverfarms NY Strip steaks on my @biggreenegg MiniMax??!!
#snakeriverfarms #wagyu #steak #nystripsteak #biggreenegg #thebbqbuddha
Who wants to let the good times roll with these perfectly cooked @snakeriverfarms NY Strip steaks on my @biggreenegg MiniMax??!!
#snakeriverfarms #wagyu #steak #nystripsteak #biggreenegg #thebbqbuddha
I’m down with this version of #marbledmonday are you??
🥩: @snakeriverfarms Gold Grade NY Strip
🔥: @biggreenegg
#snakeriverfarms #wagyu #steak #nystrip #thebbqbuddha #bgeteamgreen
I’m down with this version of #marbledmonday are you??
🥩: @snakeriverfarms Gold Grade NY Strip
🔥: @biggreenegg
#snakeriverfarms #wagyu #steak #nystrip #thebbqbuddha #bgeteamgreen
Don’t you just love eating grilled picanha right off the cutting board?!
🔥: @biggreenegg
🥩: @snakeriverfarms
#thesrfexperience #picanha #wagyu #steaklover #thebbqbuddha
Don’t you just love eating grilled picanha right off the cutting board?!
🔥: @biggreenegg
🥩: @snakeriverfarms
#thesrfexperience #picanha #wagyu #steaklover #thebbqbuddha
