Recipes

Date

June 02 2015

Written By

Adam Flissinger

Smashed Potatoes with Adam's Steak Rub

Written By Adam Flissinger - June 02 2015

Add a little crunch and new twist to this trusty BBQ staple. It’s not boiled, it’s not baked, it’s both.

Ingredients
Red Potatoes (other small potatoes will work)
Olive Oil
Butter
Adam’s Steak Rub
Parsley

 

Instructions

Boil potatoes in salted water until they are tender. A good test is to poke a potato with a knife. If it slides off easily on it’s own, they’re ready for smashing.

Coat baking tray with Olive Oil. Place tender potatoes on tray leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.

Brush melted butter and lightly sprinkle Adam’s Steak Rub over each crushed potato.

Bake in a 400º degree oven for 20-30 minutes or until golden brown.

Sprinkle with Parsley.

Serve.

Date

June 02 2015

Written By

Adam Flissinger

Roasted Carrots with Balsamic Vinegar and Olive Oil

Written By Adam Flissinger - June 02 2015

Carrots make a great yet simple side. Here’s another quick and easy recipe to compliment your steak, lamb, chicken or pork.

Ingredients
Carrots, peeled if desired
2 tablespoons olive oil
2 tablespoons balsamic vinegar (good quality)
Dash of coarse sea salt
Fresh parsley

 

Instructions
Preheat oven to 400º F.

Rinse carrots and pat dry.

Place the carrots inside large glass bowel.

Pour the Balsamic and Olive Oil mix over top off the carrots. Toss the carrots until evenly coated.

Place the carrots evenly over tray.

Place in oven and roast them for about 30 to 40 minutes.

Flip carrots halfway through, 15-20 minutes.

Remove from oven. Transfer to a bowl. Sprinkle with coarse sea salt and parsley.

Serve.

 

Notes
Cut carrots down the center if thick enough to speed up cooking time.

Date

May 25 2015

Written By

Adam Flissinger

Chicken Wings with Adam's Steak Rub

Written By Adam Flissinger - May 25 2015

Everybody loves chicken wings. From being the perfect party finger food to feeding the crowd on game day, chicken wings are an easy solution to keep a crowd and the kids happy with minimum prep time.

Ingredients
Chicken Wings (desired amount) 
Adam’s Steak Rub 
Olive Oil

 

Directions
Pre-heat oven to 400º F.

Place chicken wings in a large bowl, lightly add Olive Oil, toss to coat.

Sprinkle Adam’s Steak Rub over wings so that all wings are generously coated. Toss for consistency.

Divide wings on baking tray or rack and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Plate and serve.

Date

May 14 2015

Written By

Adam Flissinger

Good Cuts-Hanger Steak

Written By Adam Flissinger - May 14 2015

The Hanger Steak actually hangs from the diaphragm of the cow and is separated from the tougher outer skirt steak. It is sometimes known as “butcher’s steak” because butchers would often keep it for themselves due to it’s superior flavor.

AKA: Butcher’s Steak, Hanging Tender, Bistro Steak, Onglet (French), Lombatello (Italian).

The Hanger Steak is generally marinated and cooked or grilled quickly on high heat and served medium rare. Slice against the grain before serving. 

Date

April 30 2015

Written By

Adam Flissinger

Good Cuts–Pork Spare Ribs

Written By Adam Flissinger - April 30 2015

Spare ribs are taken from the belly side of the rib cage directly below the Baby Back Ribs. They include the center of the rib known as St. Louis Cut with the Rib Tips left on. They are longer and straight when compared to the baby Back Ribs. Spare Ribs contain more bone than meat with a higher fat content making them moist and flavorful. Because of these characteristics they usually need to be cooked longer than baby Back Ribs.

AKA: Spareribs, Side Ribs.

Bring to room temperature and season with your favorite dry rub before placing in an oven for approximately 3 hours at 275º. Easy!

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