From the garden to the table, watch the BBQ Pit Boys put together from scratch one of our favorite wood-fired Pit recipes. Call it Eggplant Parmigiana or Eggplant Parmesan, our twist on this old-time classic Italian meal is real good eating at the Pit.
Ginger-Soy Braised Beef Cheeks With Roasted Pumpkin Puree by Johnny Loua, Chef, Seattle, Washington Serves 4 1 pound Certified Piedmontese beef cheeks 1 cup rice flour 2 tablespoons granulated garlic 2 teaspoons sea salt 1 teaspoon black pepper ¼ cup canola oil 1 cup dice onions 4 cloves garlic, roughly chopped 2 tablespoons chopped ginger […]
Braised Beef Short Ribs On Naan by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska Serves 6 (as an appetizer) 1 (16-ounce) Certified Piedmontese beef boneless chuck short ribs 1½ tablespoons kosher salt 1 tablespoon fresh ground black pepper 2 tablespoons canola oil 1 small onion, chopped 1 carrot, chopped 1 rib celery, chopped […]
Marinated Grilled Flank Steak With Homemade Steak Sauce, Asparagus & Mushrooms by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska The pronounced texture of flank steaks match perfectly with this homemade steak sauce recipe, which doubles as a marinade and a delicious dipping sauce. For the Steak Marinade & Sauce 2 (8-ounce) Certified Piedmontese flank […]
Serrano-Lime Skirt Steak With Pineapple-Coconut Salsa by Jen Plaggemars, Registered Dietitian and Personal Chef, www.chefjen.com, Grand Rapids, Michigan 1 (16-ounce) Certified Piedmontese skirt steak Zest and juice of 2 limes 2 serrano chiles, seeded and diced ¼ cup chopped cilantro 1 tablespoon olive oil 2 teaspoons garlic powder 2 teaspoons dried minced onion 1 teaspoon salt […]
Smoked Tomahawk Ribeye With Sweet & Sour Glaze by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska 1 (36-ounce) Certified Piedmontese tomahawk ribeye steak 4 cups low-sodium beef stock or bone broth 1 cup Sherry vinegar ½ cup honey Kosher salt and freshly ground black pepper, as needed Canola oil, as needed Hickory wood […]
Serves 6 to 8 This delicious roast boasts the subtle tang of mustard and herbs. Perfect for a gathering of family or friends. 1 5-pound Certified Piedmontese® Standing Rib Roast Kosher salt and fresh ground pepper 3 tablespoons Dijon mustard 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1 1/2 cups beef stock 1 […]
Pressure-Cooker Braised Brisket & Colcannon by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska Serves 4 to 6 Beef brisket in the pressure cooker makes for a deliciously tender St. Patrick’s Day main in half the time. Add classic colcannon (mashed potatoes and cabbage) for a feast that’ll quickly become tradition. 1 (48-ounce) Certified […]
Flank Steak Roll Ups by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska 4 (8-ounce) Certified Piedmontese flank steaks 1 each red and yellow bell peppers, julienned 1 package beech mushrooms (or substitute button mushrooms) 1 Chinese eggplant, cut into batons (optional) 1 red onion, julienned 1 bunch asparagus, cut into 1½-inch pieces 1 […]
Skirt Steak & Mushroom Fajitas by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska Spice Rub 2 tablespoons salt 1 tablespoon brown sugar 1 tablespoon harissa powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon black pepper Fajitas 2 (16-ounce) Certified Piedmontese skirt steaks 2 tablespoons olive oil 8 ounces mushrooms (such […]
Fried Green Tomatillo Sliders by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska Makes 16 sliders 1 cup mayonnaise 3 tablespoons relish 1 teaspoon tabasco sauce 1 tablespoon salt 1 tablespoon pepper 2 cups flour 1 cup egg wash (two beaten eggs, thinned slightly with water) 2 cups panko bread crumbs 4 green tomatillos, […]
Juniper Berry & Garlic Crusted Standing Rib Roast With Port Wine Sauce by Jen Plaggemars, Registered Dietitian and Personal Chef, www.chefjen.com, Grand Rapids, Michigan Serves 8 to 10 1 (80-ounce) Certified Piedmontese standing rib roast 2 tablespoons juniper berries, crushed 6 cloves garlic, chopped fine 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper […]
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