Wanting some inspiration for your summertime grilling? Our owners Jay and Josh are well-seasoned grillers, who have had plenty of time to find their favourite BBQ recipes. Here’s two of their favourite most prized BBQ recipes and culinary guides to step up your porch table: a delicious and buttery reverse-seared ribeye and irresistible stuffed manicotti “shotgun” shells.
Josh’s Favourite BBQ Recipe: Big Green Egg’s Reverse-Seared Ribeye
Josh’s favourite recipe comes from the prestigious kamodo-makers themselves, Big Green Egg. It makes a perfectly tender and flavoured steak seasoned with Dalmation rub and topped with herbed compound butter. It will define any cookout or elegant meal on the porch and pairs perfectly with any BBQ side.
Prep Time: 10 minutes
Cook Time: 50 minutes
Serves 4-5
Ingredients:
- 5 lb (2.25 kg) whole boneless ribeye steaks
Dalmation Rub:
- ¼ cup (76g) salt
- ¼ cup (29g) pepper
Compound Butter
- ¼ cup (15g, about half a bunch) fresh tarragon, finely chopped
- ¼ cup (9.6g, about 2/3rds of a bunch) fresh thyme leaves, finely chopped
- ¼ cup (15g, about a quarter of a bunch) fresh parsley, finely chopped
- 1 lb (454 g) salted butter, room temperature
Steps:
- Set the Big Green Egg for indirect cooking with the convEGGtor to heat to 275°F/135°C. If using another grill, you will need to use an indirect grilling method for this first step.
- Trim excess fat from the ribeye and cut into four to five 2 inch (5cm) thick steaks.
- Combine salt and pepper for Dalmatian rub. Apply the rub to all sides of the steaks.
- Combine herbs and butter for Compound butter.
- Massage 1 tbsp of the compound butter onto each steak. (You will not use all the butter.)
- Roll the remaining butter into a cylinder and place in the fridge to chill.
- Place the steaks on the heated grid or grill and roast until they reach an internal temperature of 115°F/46°C, after about 45 minutes.
- Remove the steaks from the grills and set the Big Green Egg or grill for direct cooking at 600°F/316°F.
- Once the grill has reached temperature, sear the stakes for 2 minutes per side.
- Remove steaks from the Egg or grill and top with another tablespoon of compound butter.
- Let rest for a few minutes and serve.
Jay’s Favourite BBQ Recipe: Smoked “Shotgun” Shells
Jay’s recipe comes from Meat Church and is a perfectly irresistible appetizer. These manicotti shells are packed with meat and cheese before being wrapped in bacon. Then they’re seasoned and coated in delicious BBQ sauce. Unlike Josh’s ribeye, these shells need to chill for 4 hours before cooking, so be sure to prepare them in advance of your next cookout. For those who prefer video instruction, Meat Church has made a handy video version of the recipe. This recipe is perfect if you have a smoker, such as from Traeger, where the smoke will add rich, smokey flavour to each shell.
Prep Time: 4 hours 30 minutes (including chilling)
Cook Time: 1 hour
Prepares approx. 24 shells
Ingredients
- 2 boxes (450g) manicotti shells
- 1 lb (454g) extra lean ground beef
- 1 lb (454g, about 5-6 sausages) sweet Italian sausage
- 2 cups (226g) shredded cheddar cheese
- 2 packages (750g) of bacon
- a Honey BBQ Rub
- 1 cup (250mL) sweet BBQ sauce
Optional (for added heat):
- 4 roasted chilies peppers, diced – feel free to sub for other hot peppers of less or more intense heat)
Steps:
- If sausage is linked, remove from casings.
- Mix Italian sausage, ground beef, and shredded cheese in a large mixing bowl. Add the optional diced peppers here.
- Stuff mixture into manicotti tubes. The mixture should fill approximately 24 shells.
- Wrap each shell with one piece of bacon. Try to cover as much of the shell as possible.
- Season the wrapped bacon and the whole exterior of the shells with the Honey BBQ rub.
- Place the shells on a pan and allow them to rest and chill in the refrigerator for at least 4 hours or overnight. This softens the pasta shells.
- After chilling, heat the grill or smoker to 300°F/150°C.
- Place shells on a baking rack and place rack into the heated grill/smoker.
- Smoke or cook the shells for 1 hour to reach an internal temperature of 165°F/74°C.
- Brush sweet BBQ sauce onto shells.
- Grill/smoke for another 10—15 minutes until the sauce thickens and tacks.
- Remove from smoker/grill. Serve immediately or slice into bite-sized portions.
Time to Start Grilling
We hope Jay’s and Josh’s favourite recipes will inspire you for this grilling season. If you try these recipes at home, be sure to tag us on Instagram or Facebook. We love seeing your creations. If you have a favourite recipe to recommend, we’d love to hear about it. We’re always looking to put our grills to use here at Classic Fireplace.
