By Brad Barrett | Published May 10, 2021 | Last updated Nov 1, 2021 | 0 Comments
A patty melt is a crowd favorite. There are some strong opinions on what makes a patty melt a patty melt. A purist will tell you that it is seeded rye and swiss and a southerner will tell you that it is sourdough and cheddar. We did both to bring you two incredible options. This recipe is great for parties as it only takes about 15 minutes (once the grill is hot!) and it gets your guest interacting with the meal. So tell us, are you a rye or sourdough person?
By Malcom Reed | Published Aug 10, 2020 | Last updated Mar 16, 2022 | 0 Comments
Tailgating season is upon is and the days are getting shorter. When we saw that Malcom Reed had come out with a video on how make cheesesteaks we knew we had to feature on our website. Malcom uses our Griddles to...
By Chef Michael | Published Aug 3, 2020 | Last updated Nov 2, 2021 | 0 Comments
Grass fed beef is inherently lean and tastes quite different from traditional grain fed beef. Due to lack of fat in the meat you need to add something to help retain moisture and give it a little extra flavor. Shredded Vidalia...
By Brad Barrett | Published Aug 2, 2020 | Last updated Nov 1, 2021 | 0 Comments
Years ago, we discovered a nifty little invention called The Stufz Hamburger Press. We have been stuffing everything and anything we can into a burger! One of our favorite things to fill a burger with is mac and cheese...
A true delight for the taste buds rests with this amazing blended burger that’s not only big enough to satisfy hunger pains, but is packed with perfectly paired flavors and textures to elevate your backyard burger game.
Looking to bend the rules a little and up the "steaks"? This killer recipe for Spicy Reuben-Stuffed Ribeyes may be just the answer! Ribeye steak, marinated and rubbed, stuffed with Corned Beef, Sauerkraut and 1000 Island and grilled the way you like it is sure to please any time you fire up the grill!
By Chef Michael | Published Aug 30, 2019 | Last updated Nov 1, 2021 | 0 Comments
It’s the time of year for burgers and hot dogs! Hence the burger dog, but no wieners were harmed in this recipe. Patti wrapped her Cattleman’s Grill Steakhouse seasoned hamburger around a 2oz. log of extra sharp cheddar...