pork
Baby back ribs are a backyard classic and this recipe brings them to a whole new level. They are sweet, sticky and sure to be a family favorite. Serve with your choice of side for a fantastic meal! Ingredients: 1 rack Baby Back Ribs Green Onions 1 cup Croix Valley Foods Garlic Ginger Teriyaki BBQ … Read more
The flavors of a Philly Cheese Steak combined with a juicy bacon-wrapped beer brat are a match made on the grill! Want to bring your grill game to a whole new level? Check out this easy-to-follow recipe and see what our Honey Dijon Barbecue ‘n Brat Sauce can do when you bust out the basting … Read more
Croix Valley Owners Damon and Lu Holter discussing competition BBQ ribs, smoked on their Vision Grills ceramic cookers.
Damon and Lu Holter, from the Croix Valley Sauces Competition Cooking Team, share their method for smoking competition-style Compart Duroc Pork shoulder on their Icon 400 Series Kamado Grill.
Damon and Lu Holter, from the Croix Valley Sauces Competition Cooking Team share a delicious recipe for a Caprese-stuffed Compart Duroc Pork Loin on their Icon 400 Series Kamado Grill.
Grilled stuffed mushrooms make the perfect appetizer for any occasion. Using the grill to prepare familiar foods such as burgers, hot dogs or brats is well within most people’s comfort zone. While the backyard barbecue offers some tantalizing main course meals in a bun, it can also offer amazing first-course morsels, such as this easy … Read more
With the Labor Day weekend behind us, I thought I’d get you thinking about next weekend’s grilling adventure, so we’re turning our focus to ribs. Of course, a weeknight barbecue meal is fantastic if you have the time, but if you want the most delectable ribs to come off your grill this season, plan on … Read more
The Fatty: A bacon-wrapped stuffed sausage you’ll want to experience again and again. What’s a Fatty, you ask? The history of the Fatty is seemingly a short one, having first been mentioned in competitive barbecue circles back in 2004 where the term “Fatty” was coined to describe a popular dish that pitmasters were making at … Read more
When selecting a cut of meat for the grill, one will often encounter pork loin and pork tenderloin in the meat case. What is the difference? The pork loin is the tender, lean cut of meat from the back of the animal, often packaged as a whole pork loin, boneless chops or as a pork … Read more
This creation is an absolutely stunning preparation for chicken thighs that is a bacon-wrapped spin on a winning recipe I developed over the years for cooking chicken in professional barbecue competitions. My Bacon-Wrapped Grilled Chicken Flank recipe requires a little effort, but meals that will wow your guests don’t come out of a red and … Read more
