Funday Friday Week 99 • How to Grill Steaks for Father's Day | recteq
While we celebrated 10 years of the recteq, we obviously had to celebrate dads... Why? Because it was Father's Day!
Chef Greg and Jody had an awesome menu planned out, featuring a few dishes Dad is sure to love! We even had a few of our recteq employees' kids stop by to grill a steak for their dads.
Don't forget, we've still got our YouTube giveaway going! Just watch this video to find out how to win yourself a FREE recteq Prize Pack.
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RT-2500 BFG:
RT-A850 WyldSide:
RT-700:
RT-700 Front Shelf:
REC TEC Grills Black Nitrile Gloves:
Cooking Mats:
Ben’s Heffer Dust:
Ray’s Front Row Master Blend:
Big 12 Big Q - BBQ Live!
LIVE from the Sprint Center in Downtown Kansas City! Watch as 10 pitmasters compete head to head and ONE is crowned the Grand Champion of the Big 12, Big Q competition!
Funday Friday Week 45 • How to Sear Kalbi Beef, Pork, and Chicken | REC TEC Grills
Funday Friday!
Chef Greg is now a permanent member of the REC TEC team as the new Director of Culinary Innovation. For his first day, Chef Greg has kalbi beef short ribs along with chicken and pork for an Asian themed Funday Friday. Jody has some exciting doughnut recipes to try for National Doughnut Day. We also have a big announcement for everyone in the REC TEC family...
Marinade:
1 cup Brown Sugar
1 cup Soy Sauce
½ cup Water
½ cup Mirin
4 oz Onion, minced
2 Kiwi, minced
2 T Garlic, chopped
2 T Ginger, minced
¼ cup Green Onion, diced
Method:
Ensure there are no bone fragments on the shortribs, as these have been cross cut sometimes there can be small bone fragments.
Prepare the marinade, and cover the meat for 12-24 hours.
Preheat your REC TEC to full.
Grill meat on each side for 6-8 minutes until slightly charred and cooked through.
Let the meat rest and serve with Green Leaf Lettuce wraps and Kimchee.
Chef Tips
This recipe is also delicious on thinly sliced pork shoulder, chicken thighs and flank steak!
Cook down the marinade and add sesame seeds for a delicious sauce on your lettuce wraps!
Ribeyes were done on the Bullseye with the use of a searing kit. These ribeyes were cooked hot and fast. REC TEC Grills is now the official pellet grill of the Steak Cook-off Association (SCA)!
In honor of national doughnut day, Jody took a doughnut and smashed it flat on the table, then put bacon and other of his favorite toppings and made a doughnut taco. Jody also used doughnuts as buns for a beef patty for a doughnut burger. National doughnut day was a hit in the REC TEC office.
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Comment below your favorite recipe for kalbi beef, chicken, and pork!
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Big Bob Gibson's BBQ Book | Chris Lilly | Talks at Google
The Authors@Google program welcomed Chris Lilly to Google's New York office to discuss, BIG BOB GIBSON'S BBQ BOOK: Recipes & Secrets from a Legendary Barbecue Joint
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. Youll learn the unique flavors of different woods and youll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely youll want to save room for Lillys dessert recipes such as Big Mamas Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibsons BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.
This event took place on June 12, 2009.
How To Make Theedee’s Drunken BBQ Ribs
Ingredients
1 rack pork ribs
1 teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup brown sugar
1 teaspoon cumin
1 teaspoon white pepper
1 teaspoon paprika
2-3 cups bbq sauce
1 cup red wine
If you have any questions kindly DM me on Twitter: @TheedeeDaFoodie or via email theedeescuisine@gmail.com or on Instagram: @CookingwithTheedee or in the comments box.
Thank you
Masters of the Pit: Ray Lampe
Grilling.com interviews Ray Lampe aka Dr. BBQ at Memphis in May. Ray talks about Memphis style BBQ, onsite judging, shares some of his greatest competition memories, and offers words of encouragement to the BBQ newbies. Visit for recipes, expert grilling tips, and more on the world of outdoor cooking