50 Years - 1965-20155907 State Road 50 EastLake Geneva, WI 53147262.248.3339

Grilling Recipes

Grilled Spatchcocked Chicken

Grilled chicken is full of extra delicious flavors picked up from the grill. However, it can be tough to cook a whole chicken on the grill, each part cooks at a different speed and how do you fit a round bird onto a flat grill surface? Beer can chicken works, but sometimes you want something different. The solution is our Grilled Spatchcocked Chicken recipe. By spatchcocking (also called butterflying), the bird will lay flat on the grill, cooking evenly and quickly. Enjoy these easy recipe and your perfectly grilled whole chicken!

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Greek Seasoned T-Bone Steak with Cucumber & Tomato Salad

When you think of steak toppings in America, you think of a thick tomato based steak sauce. That's delicious, but sometimes you want something a bit lighter and fresher. This Greek Seasoned T-Bone Steak with Cucumber & Tomato Salad recipe adapted from the Beef Council is the perfect recipe for a delicious steak topped with a fresh topping. Putting this mixture of cucumber, tomato and grape on your steak will kick the flavor up another notch without detracting from the rich beef flavor at all. Thanks to the Beef Council for sharing this recipe and let us know what you thought of the recipe in the comments below. Do you have a favorite steak topper that we should try? Hear from you soon!

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Grilled Pork Loin Roast

We made this Pork Loin Roast at our 2016 Holiday Open House and it was such a big hit we received MANY requests for the recipe. It's super easy to grill a Pork Loin Roast and the results are super delicious. We love Pork Loin Roasts because they're an easy way to feed a crowd with lean, flavorful and affordable meat. This recipe can also easily be adapted to make inside using a cast iron skillet and roasting pan to cook the meat. Enjoy and thanks to everyone who came to our Holiday Open House!

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Bistecca alla Fiorentina

Bistecca alla FiorentinaBistecca alla Fiorentina - the classic Tuscan dish that makes my mouth water every time I think about it. This recipe is perfect for people who seriously love beef. It's simple in seasoning and preparation, choosing to let the quality of beef selected to shine. Traditionally, the Chianina breed of cattle is used in Florence, but we feel pretty confident that you'll be happy with using our Leahy's Angus Beef for this recipe. The recipe traditionally uses a thick cut Porterhouse, left medium rare, but you can substitute a T-Bone or Rib Steak if you desire, or if you really don't like bone in steaks, use a thick New York Strip steak. We've stuck with a simple seasoning of salt and pepper, but again, if you desire, you can add an herb crust of rosemary and thyme. Enjoy!

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Dry Rubbed Pork Chop with Compound Butter

Pork Chop with Compound ButterGive your Pork Chop the steakhouse treatment with this delicious recipe adapted from the Pork Council! Take a thick cut Pork Chop (we almost always have 1" thick chops in the case, and if you call ahead, we can cut you thicker ones!), season it with a rich dry rub, cook it and top it with a flavorful compound butter. You'll have a delightfully flavored piece of meat that is sure to impress anyone you serve it to. We're giving you directions on how to cook this chop on the grill, but with a thicker cut of meat, an alternative method of cooking such as sous vide cooking to 145ºF and then searing the steak would be an excellent idea. Do you have a favorite compound butter recipe that would be great on this chop? Let us know in the comments below!

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Tri Tip Steaks with Merlot Sauce

Tri Tip Steak with Merlot SauceTri Tip steaks are one of our favorite steaks to cook at LGCM. They're easy to make, feed a crowd and have really awesome flavor. One of our favorite ways to serve a Tri Tip steak is with a simple red wine sauce drizzled over slices of steak. It's fun to make risotto with the dish and mix this Merlot sauce into the risotto. It's so good! Do you have any tricks to make this dish extra delicious? Let us know in the comments below

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Thai Chicken Satay

Chicken SataySatay is an Asian dish of seasoned meat that's then skewered and grilled. Satay is popular in many areas on Asia, originating in Indonesia, but this for this recipe, we're going to head a little further west and use Thai seasonings and a peanut sauce for this chicken satay recipe. The end result is a rich mix of flavors on the grilled chicken with a bit of kick from the peanut dipping sauce that we serve with the meal. The marinade isn't too spicy, so if you'd like to make a hotter version of this recipe, just add some hot sauce to the marinade to your taste. What do you think of this recipe? Did you make any modifications to it for your personal tastes? Let us know in the comments below!

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Beef Empanadas

Empanadas are baked pastries that are stuffed with a filling and are popular in many parts of Spain, Portugal, South and Central America. We love how easy empanadas are to eat by hand, plus the flavor of flaky bread crust and savory filling is tough to beat! This empanada uses a filling of seasoned ground beef, onions, garlic and cheese and then is served with a fresh chimichurri sauce for dipping. It's really delicious and by using Pillsbury (or similar) Biscuits, it's easy to make the empanadas without being a master baker! Do you have an empanada filling that's absolutely killer? Let us know in the comments below, we always like finding new fillings to try in our empanadas!

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Asian Flank Steak Skewers

Enjoy a quick and easy dinner with our Asian Flank Steak Skewer recipe. This recipe combines two Asian sauces on strips of richly flavored flank steak, skewers the steak strips and grills them. Once grilled, the steak is absolutely delicious and easy to eat off the skewers at a party, or to cut into pieces and enjoy on your plate. We like to serve these skewers with an Asian Broccoli Slaw and steamed rice. It's a fresh and tasty summertime meal. Enjoy!

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BBQ Teriyaki Pork Kabobs

This 5 ingredient kabob recipe combines sweet and tangy flavors together to make a delicious and easy meal! Pork tenderloin cuts perfectly into cubes and is very tasty with a simple combination of BBQ and Teriyaki sauces. If you use a prepared Teriyaki sauce like our Soy Vey sauce, there's no need to do any further seasoning - the sauce even has sesame seeds in it! Our tip when we're making Kabobs is to thread two kabobs through the meat and veggies. This helps keep the food on the stick and not falling off until it goes into your mouth. What do you think of this recipe? Do you have a favorite BBQ sauce to use with this recipe? Let us know in the comments below!

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