A little salt and pepper is all you really need for a great t-bone steak but, if you want to try something different, this recipe is adds an nice tangy kick to an already great cut of meat. The red wine vinegar and feta compliment each other very nicely in this simple and quick vinaigrette.
Slow smoked beef roast, pulled and piled high on a buttery sourdough roll and topped with melted provolone cheese and a mixture of sautéed mushrooms and onions. The chuck roast used in this recipe is an economical cut of meat that you can slowly cook to tender perfection.
These juicy chops grill up in about 30 minutes and will leave you wondering why you ever put a pork chop in the oven. Grab an extra thick cut of chops for this recipe and get ready for a zesty kick.
