Why is it that we always want what we can’t have?! People with curly hair want straight hair. People with straight hair want curly hair. Blondes want to be brunettes and brunettes want to be blondes. And all I want to eat right now is chicken wings! Staffing shortages are

CRAVEABLE: Beefer’s Game Day Nachos! Get ready for a tasty game-day, any-day snack that takes team to their feet cheering for more. Grab some taco flavored ground meat, we love turkey, however ground beef and chicken are delicious too! On game day, Ignite the Beefer at the beginning of half

The Beefer is world renown for the magical things it can do to chunks of red beef. But don’t let the ingenuity of the Beefer Infrared Grill be limited to just beef. The world’s best flavor crust can be applied to almost any protein in the Beefer. In fact, we

There’s no denying that steak and cheese go together like peas and carrots or peanut butter and jelly, but today we’re adding a third, loyal and trusting companion…the Beefer! Its 1500 degrees of fire is the perfect partner for giving your steaks that sizzling sear and giving your melted cheese

Argentinian Red Shrimp are found in the South Atlantic and are red in color when caught. Their redness makes them different from common shrimp that are commonly blue or grey in color before cooking. Argentinian Red Shrimp are known to be the sweetest shrimp in the world, and are sought

Ingredients 1 (1.5 lbs) pork tenderloin, trimmed of silver-skin 2 teaspoons Cooper Duper Smoked Salt 1 pineapple 3 slightly soft fresh peaches 1 tablespoon avocado oil or preferred oil 2 limes, cut in half 1/4 cup agave 1 tablespoon fresh lime juice 2 teaspoons sriracha hot sauce 2 teaspoons minced

The Beefer is known for big bold beef but can also make appetizers on the lighter side (so we can save room for those big beef entrees). In fact it does this so well we almost called it the Shrimper. While I’m kidding about the name of the grill, this

It’s time to start thinking about all things red, white and blue, and there’s nothing more patriotic than a big ol’ ribeye steak. That is, until you see what we’re about to do with it…on the Beefer!  We’re going UBER patriotic today with a Red, White and Blue Ribeye Sandwich,

Ingredients 1 Boneless Ribeye (roughly 1 – 1½ inches thick) 1 bunch of asparagus, trimmed Olive oil For the cream Sauce 1/2 tbsp butter 1/2 cup shallots 1/4 cup your favorite bourbon 1/2 tbsp chicken stock 2 tsp herbs de provence (or Italian seasoning) 1 tsp salt 1/4 cup bacon

Ingredients 5 beer brats, casings removed 6 strips applewood smoked bacon 4 tbsp. butter 1/4 cup flour 6 oz. smoked gouda cheese, grated 4 oz. sharp cheddar cheese, grated 4 oz. mozzarella cheese, grated 1/2 cup milk 1/2 cup beer (I used a light IPA) 1/4 tsp. garlic powder 1/4

Fourth of July is our time to celebrate the birth of this nation by blowing things up with cheap, foreign made miniature explosives!  Just kidding, it’s about baseball, apple pie and good old hot dog or sausage (depending on what part of the country you come from). Except that last

Ingredients 1 (10oz) A-5 Japanese Takamori Wagyu Striploin from the Wagyu Shop 2 cups cubed golden potatoes 1 medium poblano pepper 3 slices (1/4-inch thick) red onions 1/4 teaspoon sea salt Parsley Cooper Duper Smoked Sea Salt Black pepper Link to The Wagyu Shop Tip 1 Choose a side dish

Ingredients 12 extra large shrimp (16-20 per pound), raw, peeled deveined, tail-on or off 1/2 cup lemon garlic dressing or favorite shrimp marinade or recipe below 1 (9 oz) package refrigerated puff pastry 1 (5.2 oz) shallot and chive cheese spread or favorite cheese spread 12 cherry or grape tomatoes,

Ingredients 2 (1-inch thick) Tomahawk Berkshire Pork Chops 1 tablespoon olive, avocado, or canola oil 2 tablespoons unsalted butter 1/4 cup chopped white onions 1/2 cup kumquats, cut into halves, seeded, or tangerines 1/4 cup pure maple syrup 2 tablespoons cherry preserves 2 tablespoons fresh orange juice 1 tablespoon lemon

As a mother, I try to take advantage of everything I can on Mother’s Day. Truth is, my husband and son are pretty good to me every day, so it’s almost difficult for them to go above and beyond. My husband makes my coffee every morning (probably because he knows

Ingredients 1 pkg Virginia Ham steak cubed 1 tbsp Dijon mustard 1 tbsp honey ½ cup brie ½ cup shredded gruyere 1 pt heavy cream 4 oz chicken stock 2 tbsp flour 4 tbsp butter divided ½ cup panko bread crumbs 1 tbsp chopped parsley 1 lb cavatapi pasta, cooked

Ingredients 2 pcs trimmed swordfish filets 2 tbsp maple syrup 2 tbsp butter melted (divided) 1 tsp cajun seasoning 1 cup basmati rice 2 cup chicken stock 1 cup wild rice ½ cup diced yellow onion ½ cup diced carrot 1 bunch asparagus trimmed 1 tbsp olive oil Salt &

Most people go with corned beef and cabbage for St. Paddy’s Day. I have had it many a time served from my Irish in-laws, but let’s face it. It’s boiled meat and boiled cabbage. Boiling anything doesn’t make it taste great, it makes the water taste great. It’s how we

There is something magical about lamb. On its own, as a red meat, it is a little bland, but that makes it the perfect canvas for so many flavors that it takes in beautifully via a brine/marinade or, in this case, a Dijon topping. Couple that with what the Beefer

Grilling doesn’t have to be just steak, chops and burgers. We can still get that meaty feel of a steak but cut back on the calories and cholesterol with big, bold seafood choices like swordfish, or in this case, shark. And let’s top off our hearty shark with some asparagus

Ok, so there’s this recipe that’s BREAKING the internet called Baked Feta Pasta. Just search it on Instagram or TikTok. It’s EVERYWHERE. So much so, that most of the grocery stores are selling out of block feta cheese all over the nation. Well, I’m here today to tell you that

There’s just something so memorable about a good piece of salmon. It’s on almost every restaurant menu, and it’s at least been attempted by every mediocre home cook. Heck, it’s the only type of seafood that my kid will even consider eating, but ONLY if it’s cooked to perfection. That’s

If ever was there a grill built for two it is the standard sized Beefer. Sure, it cooks so fast that it can shoot out entree after entrée to feed a family of six in no time, but if there are only two of you, this unit is just about

The Beefer may be named for steak, but it isn’t a one trick pony (or cow for that matter). It is a versatile grill that can cook any number of amazing dishes beyond the magical things it does to steak. Consider, for example, this wonderful concoction. The title has in

The Super Bo-, I mean Big Game. It’s pinnacle of the football season. It’s one of the biggest party days of the year. It’s always also my last hurrah for decadent dishes of food. The diet starts when football ENDS! This year will look a bit different as it’s more

Steak and potatoes are about as iconic as peanut butter and jelly, bacon and eggs, and of course Salt and Peppa (and don’t forget Spindarella). So with the help of the oven to soften up some baked potatoes we are going to make potato skins in the Beefer topped with

The Beefer isn’t just a steak making wonder. It makes all sorts of amazing dishes from Chocolate Lava Cakes to Breakfast Pizza . It’s also amazing for knocking out incredible apps, say for a certain Big Game that is played every midwinter. And with as quickly as the Beefer churns

Sometimes it’s hard to make everyone in the family happy; especially when it comes to making burgers. Mom wants something light and different, dad wants something simple and meaty, and the kids want something simple and sweet. Well, what if I told you I had a recipe using the Beefer

Ingredients Rub: 2 (2.5 lbs) slabs St Louis Ribs 2 tablespoons smoked sweet paprika 1/4 cup brown sugar 1 tablespoon Chinese 5-spice 1 tablespoon ground coriander 1 tablespoon granulated garlic 1/2 tablespoon black pepper 2 teaspoons salt 1 teaspoon dry mustard 1 tablespoon canola oil Sticky Berry-Cherry BBQ Sauce*: or

How many pepperoni pizzas have you consumed in your lifetime? Not a pepperoni fan? How about sausage? Ham and pineapple? Plain cheese pizza? Let’s face it, there are a handful of pizzas that most of us have eaten thousands of times over. It’s time to take the pizza to the

As we saw in the Beefer Holiday Beef Roast recipe, that the Beefer doesn’t need to be put away during the holidays. We also see that the Holiday Beef Roast needs some potatoes to go with it. Ingredients 6 cups peeled potatoes, cubed 2 tablespoons melted butter 1/4 cup soft

While the Beefer is the top steak cooker on the market, it doesn’t need to be stowed in the closet for the holidays. A sous vide can take a Christmas roast pretty far and then the Beefer can bring it into the station for an epic festive feast. Ingredients 3.5

I remember many a snowy, cold, night on the ski slopes in my twenties. The inside pocket of my puffy jacket seemed as if it were MADE to hold a small bottle of Jägermeister. I’d take a small sip every time I got on the lift to make the journey

The Beefer is known as the top steak cooker on the market, but it is not a one trick pony. The Beefer can liven up a holiday gathering with this warm, sweet and savory, appetizer that will impress just about anyone. And at 1500 degrees, will do so quickly, allowing

One of my greatest joys after Thanksgiving is experimenting with the leftover turkey to come up with the perfect sando. I think I might finally have it. If it isn’t, it is pretty close with this one. Not only is it an amazing sandwich, but it also completely embodies all

Thanksgiving in 2020 is likely to be a smaller affair than in years past so this Beefer side dish is perfect for a smaller crowd or a single family. It also shows that wonderful browning that makes steaks taste so great can make just about anything taste amazing. Buckle up

I’m a big believer of using the freshest ingredients I can. Luckily for those of us in the States, fresh corn is a year round thing because our freight infrastructure is so good here, making this dish perfect for a warm summer night or a comforting side dish for Thanksgiving

When naming the Beefer, the owners and developers knew it would cook pork chops just as well as steak and considered naming it for pork rather than beef, but then they realized the Porker wouldn’t be as marketable as the Beefer. That being said, let’s get our pork on! Brine

The holidays are here and even though this year may not look like years past, it feels like such a relief that we can listen to Christmas music, deck the halls and BAKE with reckless abandon! I’m grateful for my family this year and especially for my kiddo, who is

Exquisite Fine Dining is the term that defines what happens when the Beefer grill and A-5 Japanese Hokkaido Wagyu Ribeye mark a dining date on your calendar! A quick date that is because A-5 Japanese Wagyu cooks in less than 5 minutes under the Beefer’s 1500°F flame since the beefer

Some would argue that all a steak really needs is salt. Well then, a little pepper isn’t bad. Maybe a pinch of garlic. Sauteed mushrooms are always a nice touch. Sauteed mushrooms in a little peppercorn sauce… OK, so maybe the perfect steak is in the eye (and tastebuds) of

While we have shown in the Recipes section how to make all sorts of things on the Beefer other than steak, we decided to go with a primer on a simple, and yet mind blowing, steak. The butter bath during the two resting stages is not mandatory, but is such

For years there has been a steady migration of fans from the stadium to the couch. I get it. The atmosphere may not quite be the same at home, but the tickets are free, the adult beverages come in well under $15/drink, the view on the big screen is better

Ok, so we all know about how the Beefer cooks the most amazing steaks, right?!  But I’m determined to show you how VERSATILE the Beefer can be.  In fact, I don’t think of the Beefer as strictly a grill.  I consider it an OVEN too.  It allows you to cook

The beauty of the pizza is that it can be made with just about anything. Sure, there are some basic principles, in that there needs to be a crust, some manner of sauce, a layer of cheese and maybe some sort of meat, vegetable or fruit topping or many toppings,

Sausage and Egg Breakfast Pizza Pizza isn’t just for lunch and dinner anymore. And when I say that pizza is great for breakfast, I’m not talking about a cold slice stuck between the teeth as one heads out the door, arms full of laptop bags, purses, keys, and phones. I’m

Heat is always a sensitive subject during the summers here in the Southwest, and this year is no exception.  This is now the HOTTEST summer on record in Arizona. Most of us avoid the heat by staying indoors, floating in the pool, or even getting the heck out of town! 

One of the knocks on the Beefer is that is just a steak cooker. But what if that steak cooker could make both the steak and potatoes (and veggies)? What if it also knocked seafood and desserts out of the park? Wait, what? Yes, the Beefer makes the meanest steak

Is lamb the most robust of the red meats? Not really. It doesn’t have the intense flavor profile of beef, venison or elk. But don’t let that scare anyone from cooking lamb. Where lamb makes up for it is that it marries so well to a marinade. Any marinade. Some