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Slow Roasted Spiced Pork | Recipes
Serves 8 to 10 | Level: Intermediate Photo: Quentin Bacon 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top6 garlic cloves1 large yellow onion, chopped1 jalapeño pepper, ribs removed, seeded, and chopped1/4 cup chopped fresh oregano leaves1½ tablespoons ground cumin1½ teaspoons chipotle chile powderKosher salt and freshly ground black pepper1½ tablespoons apple cider vinegar1/4 cup good olive oil1 (750 ml) bottle dry white wine, such as Pinot GrigioLimes wedges, for serving 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top 6 garlic cloves 1 large yellow onion, chopped 1 jalapeño pepper, ribs removed, seeded, and chopped 1/4 cup chopped fresh oregano leaves 1½ tablespoons ground cumin 1½ teaspoons chipotle chile powder Kosher salt and freshly ground black pepper 1½ tablespoons apple cider vinegar 1/4 cup good olive oil 1 (750 ml) bottle dry white wine, such as Pinot Grigio Limes wedges, for serving Preheat the oven to 300 degrees. Test your oven with an oven thermometer to be sure it’s accurate. Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen ½-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat. Place the garlic, onion, jalapeño, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1½ teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2½ hours, remove the foil, and roast for another 4 to 4½ hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan. Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Winter Slaw Lunch Intermediate Maple Baked Beans Sides Beginner Coffee Granita Dessert Beginner
Roasted Ratatouille with Polenta | Recipes
Serves 6 | Level: Beginner 1½ pounds zucchini (6 to 8 inches long), ends trimmed and 1-inch-diced1 pound eggplant, unpeeled and 1-inch-diced1 Holland red bell pepper, cored, seeded, and 1-inch-diced1 Holland yellow bell pepper, cored, seeded, and 1-inch-diced1 red onion, halved and sliced ¼ inch thick2 tablespoons minced garlic (6 cloves)1½ teaspoons dried oregano½ cup good olive oilKosher salt and freshly ground black pepper15 cherry, grape, or small pear tomatoes, halved¼ cup julienned fresh basil leavesCreamy Parmesan Polenta (recipe follows) 1½ pounds zucchini (6 to 8 inches long), ends trimmed and 1-inch-diced 1 pound eggplant, unpeeled and 1-inch-diced 1 Holland red bell pepper, cored, seeded, and 1-inch-diced 1 Holland yellow bell pepper, cored, seeded, and 1-inch-diced 1 red onion, halved and sliced ¼ inch thick 2 tablespoons minced garlic (6 cloves) 1½ teaspoons dried oregano ½ cup good olive oil Kosher salt and freshly ground black pepper 15 cherry, grape, or small pear tomatoes, halved ¼ cup julienned fresh basil leaves Creamy Parmesan Polenta (recipe follows) Preheat the oven to 450 degrees. Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, 1 tablespoon salt, and 1½ teaspoons black pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans (if you put them on one pan, they will steam instead of roast!). Roast for 30 to 40 minutes, tossing occasionally, until the vegetables are tender and begin to brown Lower the oven to 425 degrees, add the tomatoes to the pans, and roast for another 12 to 15 minutes, until the tomatoes are tender. Add the basil and toss. Sprinkle with salt and serve hot over the polenta. Creamy Parmesan Polenta (Serves 6-7) 6 cups chicken stock, preferably homemade1 tablespoon minced garlic (3 cloves)1½ cups stone-ground whole-grain cornmealKosher salt and freshly ground black pepper1½ cups freshly grated Italian Parmesan cheese6 tablespoons crème fraîche3 tablespoons unsalted butter, diced 6 cups chicken stock, preferably homemade 1 tablespoon minced garlic (3 cloves) 1½ cups stone-ground whole-grain cornmeal Kosher salt and freshly ground black pepper 1½ cups freshly grated Italian Parmesan cheese 6 tablespoons crème fraîche 3 tablespoons unsalted butter, diced Combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add 1½ tablespoons salt and 2 teaspoons pepper, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.) Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, crème fraîche, and butter. Taste for seasonings and serve hot. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Parmesan Fennel Gratin | Recipes
Serves 4 to 6 | Level: Intermediate Photo: Quentin Bacon 3 medium fennel bulbs1/2 cup chicken stock, preferably homemade1/3 cup dry white wine Kosher salt and freshly ground black pepper2 tablespoons unsalted butter, diced3 tablespoons unsalted butter, melted3/4 cup panko (Japanese bread flakes)1 cup freshly grated Parmesan cheese1 tablespoon minced fresh flat-leaf parsley1½ teaspoons grated lemon zest 3 medium fennel bulbs 1/2 cup chicken stock, preferably homemade 1/3 cup dry white wine Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, diced 3 tablespoons unsalted butter, melted 3/4 cup panko (Japanese bread flakes) 1 cup freshly grated Parmesan cheese 1 tablespoon minced fresh flat-leaf parsley 1½ teaspoons grated lemon zest Preheat the oven to 375 degrees. Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and ¾ teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees. Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and ½ teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Perfect Poached Fruit | Recipes
Serves 10 | Level: Beginner 1 (750 ml) bottle vin santo 1 1/2 cups sugar 1 large cinnamon stick 6 whole cloves 1 vanilla bean Zest of 1 orange, julienned Zest of 1 lemon, julienned 10 whole Bosc pears 1 1/2 cups large dried figs 1 1/2 cups large dried apricots 3/4 cup large dried pitted prunes 1 (750 ml) bottle vin santo 1 1/2 cups sugar 1 large cinnamon stick 6 whole cloves 1 vanilla bean Zest of 1 orange, julienned Zest of 1 lemon, julienned 10 whole Bosc pears 1 1/2 cups large dried figs 1 1/2 cups large dried apricots 3/4 cup large dried pitted prunes Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender. Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, Winter, Entertaining, Holiday, Light, gluten-free, Vegetarian, fruit, wine, Make Ahead, easuy Share This
Make-Ahead Jewish New Year
Tuesday, September 12, 2023 Even if you didn't grow up celebrating the Jewish New Year, these classic recipes are still so comforting and delicious. My Honey Cake has layers of subtle flavor from orange zest, coffee, spices, and - of course - good bourbon! Jeffrey loves this cake. Also, Challah was one of the first things I ever made for him after we were married. It sounds complicated, but if you follow it step by step, you’ll have a beautiful homemade Challah. Some tips for getting the menu ready ahead of time:Bourbon Honey Cake- Make one day ahead, wrap tightly in plastic wrap, and store at room temperature. Matzo Balls- Make ahead and refrigerate them, covered with wet paper towels, in a little chicken stock.Brisket with Onions and Leeks- Make ahead and refrigerate for up to 2 days. Slice the cold meat, put it back in the pan, cover with foil, and reheat before serving.Orange-Roasted Rainbow Carrots- Prep ahead and roast 20 minutes before serving.Challah- Bake 1 to 2 days ahead. Allow to cool, wrap in plastic wrap, and refrigerate. Serve at room temperature. How easy is that?? Xxx Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas!
Over The Fire Cooking | Outdoor Cooking & Campfire Recipes
Bringing Food, Fire, and People Together Derek Wolf, Founder of Over the fire Cooking Subscribe for some Freakin’ delicious recipes Never miss my recipes or what gear I am using, ever. It’s worth it! Recipes by Ingredient The Latest Most Popular Latest Beef Recipes Fire Pit Beef Grilled Beef Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Latest Chicken Recipes Smoked Chicken + Turkey Shop Derek’s Signature Blends Latest Pork Recipes Grilled Pork Looking for more? Our favorite Burnt EnDs Recipes
Over The Fire Beef Recipes
Most Popular Beef Recipes Need some Inspiration? How to slice steak It’s time to eat! You have been waiting to grill your massive steak over the fire since you picked it up from the local butcher shop. Now, the meat is done! You are so hungry that you dive right into cutting it only to find out that its not as tender as you thought it would be! So, what went wrong??? I bet it had something to do with how you sliced it. How you slice your steak is a very important part of the process. It can truly make or break your eating experience; and leave you thinking that something was wrong with the meat or how you cooked it. First off, not all steaks need slicing… Most personal steaks like ribeyes, sirloins and filets are not supposed to be sliced until served. However, steaks like flank, skirt, picanha, tri-tip and brisket all need attention to detail when being cut. Having sliced steak the wrong way enough times to learn my lesson, I have gathered some tips to make sure you get the most out of your perfect cut of beef. Have A Large Enough Cutting Surface While some might overlook where they slice their meat, I think that this is the most important part of the process. When you start to feel cramped with space, then you begin to make errors in your slicing. Get a large cutting board like this one from Brooklyn Butcher Blocks found on thegrommet.com to help solve that problem. Subscribe for some Freakin’ delicious recipes Never miss my recipes or what gear I am using, ever. It’s worth it! Cast Iron Beef Get the cookbooks! Flavor X Fire & FOOD X Fire All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Fish & Seafood Recipes Archives
Most Popular Seafood Recipes Only the best Seafood and Fish Dive into the captivating world of over-the-fire cooking with our exceptional collection of fish and seafood recipes. From perfectly seared salmon steaks and char-grilled lobster to mouth-watering fish, we’ve curated a seafood lover’s dream. You’ll conquer the art of fire-cooked seafood with our comprehensive guides, expert grilling techniques, and tailored pairing recommendations. It’s time to fire up the grill and explore the unbeatable combination of fresh seafood kissed by smoke and flame! Subscribe for some Freakin’ delicious recipes Never miss my recipes or what gear I am using, ever. It’s worth it! Grilled Lobster Cast Iron Fish & Seafood Get the cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Lamb Recipes Archives
Most Popular Lamb Recipes Are you a fan of lamb Step into the enticing realm of over the fire fire cooking with our handpicked selection of lamb recipes. From succulent grilled chops and smoky slow-roasted leg to delectable kabobs and beyond, our collection promises a culinary journey through the unique flavors of lamb. Accompanied by detailed instructions, expert grilling strategies, and sublime pairing recommendations, we’ve got everything you need to master fire-cooked lamb dishes. So stoke the flames, ready your grill, and embark on a gastronomic adventure of lamb cooked to perfection! Subscribe for some Freakin’ delicious recipes Never miss my recipes or what gear I am using, ever. It’s worth it! Our favorite lamb recipes Get the cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Grill Recipes Archives
Skip to content Subscribe for freakin' delicious recipes! → Recipes By Ingredient Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Recipes by Method Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Recipes By Course Appetizer Breakfast Dinner Lunch Sauces All Recipes Shop Spices FYR Grill & Sauces Cookbooks About Our Story Work with us Contact Recipes By Ingredient Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Recipes by Method Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Recipes By Course Appetizer Breakfast Dinner Lunch Sauces All Recipes Appetizer Breakfast Dinner Lunch Sauces All Recipes Appetizer Breakfast Dinner Lunch Sauces All Recipes Shop Spices FYR Grill & Sauces Cookbooks Spices FYR Grill & Sauces Cookbooks Spices FYR Grill & Sauces Cookbooks About Our Story Work with us Contact Our Story Work with us Contact Our Story Work with us Contact Home » Recipes » Recipes by Method » Grill Recipes Our best grilled Recipes Fried Quesadilla Cowboy Candy Rubbed Grilled Steak with Bacon Jam French Onion Steak Skewers Cowboy Butter Arayes Pizza Smashburger Chicken Bacon Ranch Hot Pocket Honey Cured Steak Steak Mac and Cheese Garlic Parmesan Chicken Skewers Shrimp Tostadas Shrimp Fried Rice Birria Stuffed Bread Cowboy Candy Burger Prosciutto-Wrapped Brie with Bacon Jam Grilled Lobster Tails with Beer Butter Birria Ramen Bourbon Butter for Grilled Steaks How to Use Maple Bourbon BBQ Rub Beer Rub Recipes Steak Fried Rice Go to page 1 Go to page 2 Go to page 3 Interim pages omitted … Go to page 18 Go to Next Page Go to page 1 Go to page 2 Go to page 3 Interim pages omitted … Go to page 18 Go to Next Page As Seen In ©2025 Over The Fire Cooking. All rights reserved. Privacy • Terms • Accessibility Statement • Powered by CultivateWP.
Smoker Recipes Archives
Skip to content Subscribe for freakin' delicious recipes! → Recipes By Ingredient Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Recipes by Method Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Recipes By Course Appetizer Breakfast Dinner Lunch Sauces All Recipes Shop Spices FYR Grill & Sauces Cookbooks About Our Story Work with us Contact Recipes By Ingredient Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Beef Chicken + Turkey Pork Fish + Seafood Lamb All Recipes Recipes by Method Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Baked Campfire Cast Iron Fire Pit Grilled Smoked All Recipes Recipes By Course Appetizer Breakfast Dinner Lunch Sauces All Recipes Appetizer Breakfast Dinner Lunch Sauces All Recipes Appetizer Breakfast Dinner Lunch Sauces All Recipes Shop Spices FYR Grill & Sauces Cookbooks Spices FYR Grill & Sauces Cookbooks Spices FYR Grill & Sauces Cookbooks About Our Story Work with us Contact Our Story Work with us Contact Our Story Work with us Contact Home » Recipes » Recipes by Method » Smoker Recipes Our best smoker recipes Jalapeño Popper Pigs in a Blanket Chicken Bacon Ranch Hot Pocket Honey Cured Steak Hot Dog Bites Cowboy Candy Stuffed Onion Rings Cowboy Candy Party Ribs Hanging Tomahawk Steak Texas Twinkie Stuffed Onion Rings Elote Pork Belly Buffalo Chicken Stuffed Onion Rings Chorizo Stuffed Onion Rings The Best Pork Belly Recipes Beef Rib Corn Dogs Smoked Steak Hot Honey Wings The Best Lobster Recipes Smoked Salmon Pinwheels Beer Brined Turkey Legs Best Picanha Recipes Best Dip Recipes Go to page 1 Go to page 2 Go to page 3 Interim pages omitted … Go to page 10 Go to Next Page Go to page 1 Go to page 2 Go to page 3 Interim pages omitted … Go to page 10 Go to Next Page As Seen In ©2025 Over The Fire Cooking. All rights reserved. Privacy • Terms • Accessibility Statement • Powered by CultivateWP.
Accessibility Statement
1. Objective OvertheFireCooking.com (the “Company”) is committed to and takes the following measures to ensure accessibility of Over the Fire Cooking: Include accessibility as part of our mission statement and daily creation. Assign clear accessibility goals and responsibilities. Continued education on creating a web experience that is seamless and accessible for all. The Company shall ensure that the OverTheFireCooking.com(“Website”) is accessible to the widest audience possible, including those with disabilities, and is working to meet the minimum standards set out under the applicable accessibility laws as outlined by the Web Content Accessibility Guidelines (WCAG). 2. Scope This policy applies to all the existing web content on the Website, and to the new, updated, and existing web pages provided by the Company or provided by the third-party developers. 3. Timeline for Compliance All the pages on the Website shall conform to the technical requirements of ☑ AAA of the Web Content Accessibility Guidelines (WCAG) i.e. ☑ 2.0 by 1 January 2025. 4. Reporting Complaints / Grievances Despite our best efforts to ensure accessibility on Over the Fire Cooking, some limitations may exist. All users can submit feedback and/or report issues regarding the accessibility of the Website to info AT overthefirecooking.com for further investigation.
Cheesy Steak Pinwheels
Dish Info Ingredients 11 servings 4 40 minutes Ingredients Beef Tenderloin 1 6-8 slices Provolone Cheese Prosciutto Stone Ground Mustard 1.5 tbsp Red Chili Flakes 1 tsp 1 tsp Lemon Jalapeno 6-8 slices Coarse Sea Salt 1 2 tsp Parsley Black Pepper Garlic 1 tbsp 2.5 tbsp tbsp 1 Filet the Tenderloin Pre-Preparation Filet the tenderloin, unrolling as you go, to about 1/4" thick, creating a large flat surface. Line with the mustard, provolone cheese, and sliced prosciutto before rolling back up. Step 1 Grill the Pinwheels Skewer and slice the tenderloin before placing it over a preheated grill set up for direct heat. Step 2 Flip and Cook to Temp. Cook the steaks to around 120F, flipping once as needed to ensure even cooking. Step 3 Add the Gremolata Top with the Spicy Gremolata right before the steaks finish on the grill. Allow the steaks to rest 5 minutes before serving. Step 4 Garnish and Serve Garnish with Spicy Gremolata if desired. Slice and enjoy! Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style. More Info
Grilled Steak with Peanut Butter Sauce
Dish Info Ingredients 15 servings 4 1 Hour Ingredients 1 Soy Sauce Tri-Tip Green Onion & Lime Wedges Garnish Limes 2 1 tbsp Black Garlic Sauce ½ cup Salt 1 ⅓ Soy Sauce Peanut Butter Garlic Chili Paste 1 tbsp ½ tsp Ginger Paste 2 tbsp Fish Sauce ½ tsp tsp cup Pepper 1 tsp 1 tbsp Rice Wine Veingar Water Pro Tip Pre-Preparation Black garlic sauce adds a rich deep flavor to this. Find it in the international section of your market or order it ahead of time. It's an ingredient you'll use a lot! Step 1 Prep the Tri-Tip Score the fat cap on the tri-tip in a cross hatch pattern and place in the marinade for 4 to 8 hours. Step 2 Prep the grill Preheat the grill for direct heat. Remove the tri-tip from fridge and let come to room temp for 20 minutes & discard marinade. Place steak on grill fat side down. Step 3 Grill the Tri-Tip Flip the steak after the fat has rendered and cook until it reaches 130F internal, rotating and flipping every 7 to 8 minutes. Step 4 Make the Peanut Butter Sauce Let the steak rest 10 minutes before slicing. Meanwhile, whisk the peanut butter sauce ingredients together. Step 5 Serve Slice the tri-tip against the grain and slather in sauce. Serve & enjoy! Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style. More Info
Memphis in May Recipes
I’m fired up to bring you this epic collab between Over the Fire Cooking and Pendleton Whisky at Memphis in May! I’ve been cooking up some killer pairings that showcase the unique flavors of Pendleton’s lineup – Original, Bourbon, Rye, and Midnight – creating the perfect balance between live fire cooking and premium whisky. Flame & Spirit: Our Pendleton Whisky-Paired Recipes Check out these signature recipes that were the real showstoppers at our Memphis in May event! Each one is crafted to perfectly complement the unique character of Pendleton Whisky. These fire-cooked creations show you just how versatile premium whisky can be, both as an ingredient and a drink, bringing out the best flavors in both the spirits and the food cooked over open flame. Whisky Brined BBQ Wings The Best Brined BBQ Wings I know of are my whisky brined chicken wings. The Pendleton whisky adds great flavor but also helps retain moisture. Check out this recipe Smoked Party Ribs Smoked party ribs are a freakin' delicious barbecue recipe to share with friends and family. Check out this recipe The Best Tomahawk Steak The best tomahawk steak recipe I've ever made. It's impressive, feeds a crowd and is so freakin' delicious. Check out this recipe Subscribe for some Freakin’ delicious recipes Never miss my recipes or what gear I am using, ever. It’s worth it! Snag My Gear