Chef Jason’s World Famous Smoked Chicken Legs

Sunday, 24 April 2016 / Published in Chicken Facts, Food Facts, Recipes
Chef Jason's World Famous Smoked Chicken legs
Chef Jason’s World Famous Smoked Chicken Legs Wow, that is the comment we heard most while sampling the amazing Red Bird Farms Chicken Legs.  The process is simple. Brine – We used our Bayou Brine, brined them for 8 hours in a bucket, in our fridge – Recipe is on the Package of our brine,

Prime Rib Cooking Tips

Sunday, 24 April 2016 / Published in Beef Facts, Food Facts, Recipes
Prime Rib Cooking Tips
Prime Rib Cooking Tips We compiled our list of some great prime rib cooking tips.  Designed to help make you the talk of the town.  We love prime rib and we enjoy sharing our secrets with you.  Try these the next time you fire up your Traeger Wood Pellet Grill or your Big Green Egg.

Retail and Grilling Cuts of Beef

Tuesday, 19 April 2016 / Published in Beef Facts, Food Facts
Retail and Grilling Cuts of Beef
Retail and Grilling Cuts of Beef With grilling season right around the corner, we thought it was the perfect time for some Beef Cuts.  Our Friends over at National Cattleman’s Beef Association and Certified Angus Beef shared this gem of a poster.  The poster showcases many different cuts and many different cooking methods.  A great

Beef Info and Beef Grilling Cuts

Monday, 28 March 2016 / Published in Beef Facts, Food Facts
Ace Hardware Grill Expert
Beef Info and Beef grilling Cuts.   Beef Grades U.S. Prime – This is the highest grade of beef with the most fat marbling. This meat is very tender and only accounts for about 2.9% of all graded beef. U.S. Prime is usually reserved for high end dining establishments. Because this beef has such a

Food Handling Facts and Information

Monday, 28 March 2016 / Published in Food Facts
Serve Safe Foods
One of the biggest questions we get from consumers is how to cook, hold, store or reuse an item.  Here are some great Food Handling Facts and Information.  Keep it safe with your food this year and always error on the side of caution when it comes to serving safe food  Meat and Poultry Roasting

Mouth Watering Ribs on the Traeger Wood Pellet Grill

Monday, 28 March 2016 / Published in Pork Facts
Cooking Ribs on the Traeger
You asked and we deliver. BBQ Ribs on the Traeger Wood Pellet Grill.  Chef Jason shows a quick teaser on how to make the best 3-2-1 Pork St. Louis Style Spareribs. Are you ready for this? Can you handle this? Here is the recipe for the world famous 5280 Culinary Brined Ribs Mile High Brined

Chicken on the Big Green Egg

Monday, 28 March 2016 / Published in Chicken Facts
Cooking Chicken on the Big Green Egg
Join Chef Jason from 5280 Culinary as he shows you how to cook the juiciest chicken on the Big Green Egg. Stop by your local Ace Hardware store to get all your Egg and Egg-cessories, as well as spices and rubs from 5280 Culinary! Going to Ace is like going to your neighbor.

Steakhouse Quality Steaks on your Weber Grill

Monday, 28 March 2016 / Published in Beef Facts
Cooking Steakhouse Quality on the Weber Grill
The Cut – Which cut reigns supreme ? Select, Choice, Angus or Prime These cuts in order from select to prime have progressively more marbling in them. The more marbling, the more flavor. New York Strip, Ribeye, Flat Iron or Filet? These common grill cuts all offer a different experience. We love the ribeye for