Category: Meal Type
Making prime rib at home can be intimidating, but we’re going to show you a simple grill-to-oven method that is virtually foolproof. This may become your new go-to recipe when you want to impress! This prime rib starts on a gas or charcoal grill with wood chips to infuse it with a smoky flavor. If you have a smoker, by all means use that for the smoking portion. It is then finished in the oven to get a crispy browned exterior and a juicy, medium-rare interior. A variety of wood chip varieties can be used for beef, but for this recipe we like cherry, apple or pecan. For a bolder flavor, you can try hickory or oak. We highly recommend salting the prime rib the night before and letting it rest in the fridge in a pan with a rack. This will give the meat more flavor and be more tender after cooking. We serve the prime rib along with our Primal Kitchen Steak Sauce. Ingredients 5 lbs. boneless prime rib Salt 1/4 cup unsalted butter 2 Tbsp. fresh thyme leaves 3 Tbsp. chopped sage leaves 2 tsp. Black pepper 8 cloves grated garlic Primal Kitchen® Steak Sauce Directions Pat the prime rib dry. Liberally salt your meat on all sides and place it on a rack in the fridge overnight. The next day, take the meat out and allow it to rest at room temperature for an hour. Melt the butter and mix in the thyme, sage, pepper and garlic. Rub the mixture all over the meat and place it in a cast iron pan. We used a cast iron grill pan since it was too big for our regular cast iron pan. While the meat is resting, soak some wood chips for about 20 minutes. Beef can withstand many types of wood for smoking. Many people like using hickory or oak, but for this we like fruit tree chips like apple, cherry, or pecan. For less than $20, you can purchase a smoker box, which is a metal box with holes that holds wood chips in your grill. Or you can do what I did and make your own smoker out of heavy-duty aluminum foil. Either way, drain your wood chips thoroughly. Place them in the smoker box or in the center of a large square of foil. Wrap the wood chips in the foil, then use a knife to poke some holes in the top of the foil packet. This will allow fragrant smoke to emanate from the package. Turn one side of your gas grill on to high heat. Place the foil packet with wood chips on the side that’s heating up. Cover the grill and allow it to come up to temperature and for the wood chips to start smoking. This will take 30 minutes or so. Once you see a good amount of smoke coming from the foil packet, place the pan with the meat on the opposite side of the grill (the … Continue reading “Smoked Prime Rib Recipe, Without a Smoker”
Beef, Lunch/Dinner, Meal Type, Recent Articles, Recipes
Have you ever made a grilled salad? You may think of salad as a cold food, but you’ll want to keep an open mind for this sweet, savory, smoky salad that’s just as refreshing as a cool, crisp salad on a hot day.
Hearts of romaine hold up well to the grill and develop a smoky wilt that balances out sweet grilled fruits and a tangy homemade balsamic dressing. This grilled romaine salad makes an excellent side dish that will become the star of any backyard barbecue.
To make it a main dish, grill your favorite chicken, steak, salmon or shrimp to top it with. Feel free to play around with the toppings to fit your diet or preferences. If you don’t have access to a grill, you can “grill” the lettuce, stone fruit and peppers on a hot cast iron grill pan on your stovetop.
Here’s how to make it.
Lunch/Dinner, Meal Type, Recent Articles, Recipes, Salads, Sides, Vegetables
Kabobs typically have a warm-spiced Middle-eastern or a sweet Hawaiian flair. We’re changing it up and marinating our chicken kabobs in your favorite Italian flavors, like garlic, basil, lemon, and an herby marinade. You’re going to love this spin on the traditional meat-and-veggie-on-a-stick experience.
Getting together for backyard barbecues again? These Italian chicken and basil kabobs make a showstopping entreé that will wow the entire patio with its jewel-toned vegetables and its flavorful marinade.
We could talk about grilled chicken kabobs all day, but we’d rather make them (and eat them!). Here’s how to do it.
Diet & Nutrition, Lunch/Dinner, Meal Type, Poultry, Recent Articles, Recipes
Burgers are a Primal favorite, but plain old burgers with the same old toppings can get boring after a while. What better way to combat the boredom than to create a burger with a surprise ingredient inside? Introducing southwest burgers, stuffed with cheese and topped with with lime-spiked guacamole.
The combination of spicy seasonings, buttery cheese, and refreshing avocado is hard to beat. Yes, of course you could just serve guacamole on the side with sliced veggies for dipping, but it’s not the same. Sure, you could melt cheese on top, but the cheese melding with the juicy burger creates a brand new experience. It’s the synergy between the spiced meat, the melty cheese, and zingy, cool avocado that creates a delicious change of pace from a plain burger in a lettuce wrap.
Let’s level up your burger.
Beef, Lunch/Dinner, Recent Articles, Recipes
Crisp and caramelized on the outside, but never burnt. A first bite that melts in your mouth as the savory, perfectly seasoned flavor of beef hits your palate. The rich, smoky aroma of animal fat dripping onto an open fire.
That, my friends, is a perfect steak. You don’t have to make reservations at an expensive steakhouse to reach this sort of steak nirvana. It can be yours any night of week in your own kitchen by following a few simple and painless steps.
Beef, Lunch/Dinner, Recent Articles
You’ve had emerald green matcha lattes, vibrant golden turmeric lattes … why not try a smoky black charcoal latte?
Activated charcoal is a trendy ingredient that you’re seeing in coffee drinks, ice creams, and even in specialty cocktails all over town. The charcoal adds a mysterious dusky hue to anything it touches, but there are reasons people are reaching for charcoal that go beyond the visuals.
Some people keep activated charcoal on hand for the occasional bout of digestive upset, and it has quite the reputation for relieving bloat in some people. Others are after its detoxifying effect, claiming that they notice a difference in their skin clarity.
Charcoal, Nutrients, and Medications
When consuming charcoal, it’s very important to take it away from food and vitamins, and stay hydrated. If you’re on any medication, ask your doctor about consuming charcoal, because the charcoal could decrease the effect of some medicines.
How Does Activated Charcoal Taste?
You may wonder if breaking open an activated charcoal capsule into your latte will make it taste like your backyard BBQ. Rest assured, it doesn’t. The activated charcoal doesn’t add much flavor-wise, and it certainly doesn’t taste burnt, as you might expect it to.
That’s great news for this activated charcoal latte. You’ll taste cozy vanilla and creamy, frothy milk, lightly sweetened. And who knows, your skin may take on a glow afterward.
Let’s make one.
Activated Charcoal Black Detox Latte Recipe
Contents of 2 activated charcoal pills, or about 3/4 tsp. charcoal powder
1 cup milk of choice (we used full fat almond milk)
1 scoop of unflavored collagen powder
Sweetener of choice, to taste
1/4 tsp. Vanilla extract
Pinch of salt, optional
Warm the milk in a small saucepan. Add the charcoal, sweetener and vanilla extract and whisk until combined.
Pour the mixture into a mug. Use a frothing wand to blend until frothy. Enjoy immediately.
Nutrition Info* (per latte)
*Will vary based on the type of milk and sweetener you use
Saturated Fat: 1g
Monounsaturated Fat: 0
Polyunsaturated Fat: 0
Trans Fat: 0g
Net Carbs: 3.1g
Breakfast, Recent Articles, Recipes, Treats