Grilling is a way of life in Texas all year long. Rain or shine, hot or cold, our grills see a lot of action. Everyone has their own style whether it’s cooking with gas, coals, wood or a mixture of both, the end result is always the same — delish!
There’s a beautiful ranch in West Texas producing an incredible lamb product you’ll find in some of the finest restaurants in San Antonio…Boudro’s and Zinc for starters! This all-natural lamb is produced locally at the Hudspeth River Ranch. Lamb seared to a golden brown, cooked in red wine and deglazed…a juicy shank with little to no fat!
Steak fans are in for a HUGE treat. One of the most highly acclaimed barbecue spots in all of Texas (maybe even the country) played host to an old fashioned charcoal cookout — with a culinary celebrity! None other than noted American culinary writer, TV host, and most recently novelist, Steven Raichlen. The best part? Goodtaste came away with a recipe…
In the world of cooking, charcuterie is in a class by itself. Smoked meat, sausages and even duck confit are now common items on many restaurant menus, and it’s largely due to this man: Chef Brian Polcyn. He’s the co-author of Charcuterie and Salmuni, two celebrated cookbooks on the craft of salting, smoking and curing — and he’s come to Sysco!
Just look at this spread! There’s one place, and one place only, where every bit of beef served is 100% HeartBrand Akaushi all the time: 60 Degrees Mastercrafted from Master Chef Fritz Gitschner in Upper Kirby. Everything on the ranch to table menu is sourced locally…and you can taste the difference.
Lighter meals made in a pinch…summer just got a little simpler! Registered dietitian and culinary expert, Rosalind Benner, shows our cameras how to prepare a beautiful, whole red snapper fish on the grill. This is a fun, fresh fish dish — especially when you throw the finished product in a tortilla!
Fire up the grill – it’s about that time! Registered dietitian and chef, Rosie Benner, makes use of just a few easy ingredients, including the beer you’re enjoying, to produce a charred chicken of charitable proportions, drenched in a homemade guava orange juice reduction…one tropical blend that’s simply spectacular.
When the Sun is shining, you can bet the weather is ripe for throwing your own outdoor fiesta. Fire up the grill and get ready for a great dish to wow your guests…Sizzling Chipotle Beef Compuestas! Chef and registered dietitian, Rosie Benner, lays out all of the steps…
By the half, by the sides, by the pound—however you want to fill your backyard grill, Bolner’s has you covered. Grilling expert Joe Doria has some tips on smoking the perfect rack of ribs, juicy chicken or tasty links on the grill every time.
Akaushi prime beef by HeartBrand Beef is being called “life changing” for a reason. The highly marbled cuts have a delicious, rich buttery taste due to the amount of oleic acid present in them. And there are heart benefits to Akaushi as well!
For more tasty burger ideas from your HEB in Houston….check these out! Even slider versions for a limited time. The secret to these delish burgers is the sauce! Ever heard of ‘Soppin’ Sauce’ ? Buy a variety because I loved every single one I tasted!! The Soppin’ Sauce is available at most HEB’s. I found mine at the HEB Plus at Blanco and 1604.
Seeing is believing! Sure Heartbrand is lower in cholesterol, lower in saturated fats than other domestic beef, but when you see the side by side comparison, it’s dramatic! The fat composition of Heartbrand Akaushi is dramatically different than other commercial beef
Bolner’s is the best—these guys know everything there is to know about grilling.
To kick off Fiesta I went to the grilling experts in town – Bolner’s Meat Market.
A cabrito guisada taco is like no other….the meat is incredibly tender, juicy and the flavors are incredible. The key to good cabrito is the grilling process. It’s not difficult and the end result well worth it.