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Another great dish to serve a crowd. The fresh herbs with this steak was a huge crowd pleaser! In a blender combine: 1C fresh flat leaf parsley 1C fresh cilantro 1/2 onion or whole shallot 6 cloves garlic 1Tb (or more) red pepper flakes 2 TB dried oregano 1/4 C lemon juice/lime juice/Red wine vinegar, or any type of acidic liquid Lemon or lime zest S&P Blend until just combined. Add 1 1/4 C EVOO at the very end and spin once more until combined. Marinate flanks steak with a portion of the chimichurri sauce for 1-2 hours before grilling or Traegering. Once grilled, let rest for 10 minutes and thinly slice. Top with spoonfuls of chimichurri sauce. *I always have my steak at room temperature before throwing it on the grill or Traeger. It cooks more evenly and you can keep a nice pink inside without overcooking the outside.

Moore Ribs

I can’t wait to share this Family Rib recipe with you! My Dad is a master griller and he is known across the country for his famous ribs and even more famous sauce. 1.Costco Baby Back Ribs are the best. 2.Season Salt and Pepper both sides of ribs 3.Bake or Traeger on a cookie sheet covered tightly with aluminum foil at 325 for 3-4 hours until almost falling off the bone. 4.Take off the heat and let cool. 5.Cut into individual pieces and cover the entire rib in store bought BBQ sauce like Sweet Baby Rays. 6. Turn BBQ or Traeger on high and sear ribs until crisp on the outside and tender falling off the bone inside. 7. Brush on your favorite BBQ glaze and serve! ETC. The only recipe I will never share is my Dad’s BBQ glaze recipe. There is nothing that compares and people will come from far away just to get one lick of it. Hoping @traegergrills gets a deal done so we can get it all to you!

Buffalo Sloppy Joe

Steak with Chimichurri

Moore Ribs