Category: Beef/Veal - Seasoning blend Recipes
PICANHA à la Grill Philosophy
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Picanha, a premium cut of beef, grilled the Grill Philosophy …
Grilled Veal Tongue on the Spit
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Veal tongue in the oven and boiled veal tongue are two of the most common ways to …
Pork Tenderloin Souvlaki
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Pork tenderloin souvlaki. A unique souvlaki made from a special cut of pork, the tenderloin. This is …
Beef Souvlaki, 24 Hours Marination
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Beef souvlaki with a blend of spices for beef and more. A flavorful touch just before finishing …
Thin-cut beef sirloin steaks
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Beef sirloin steaks. A special cut of meat, difficult to grill, and even more challenging to achieve …
Beef spit-roast (ribs)
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Beef spit-roast with meat from beef ribs, boneless and cut into large pieces. Particularly aromatic, very tender, …
Beef knuckle stew
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A beef knuckle stew prepared with Grill Philosophy, slow-cooked in a wood-fired oven, crafted with a unique …
Tomahawk steak - Grill Philosophy style
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Experience the Tomahawk steak at its finest, infused with the essence of Grill Philosophy. A large piece …
Beef steak cooked well done
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We believe that the reason most grillers don't cook their beef steaks well done is that a …