Barbecue Baby Back Ribs

These are the most tender and flavorful ribs I’ve ever had! So yummy.  I’m going to give you a recipe to do them in the oven but I’m sure you could adapt it to do on your grill.

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Meatloaf

My farmer husband loves this meatloaf! I think it’s one of the first meals I cooked for him when we were first dating!  I’ve had many friends tell me they don’t make meatloaf because it turns out dry and they just can’t get it right.  I promise that this recipe will produce a mouth watering dinner that everyone will love.

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Special Steak Marinade

This recipe comes from my step-Mom, Janet.  Please try it on a Davidson Family Farms steak and reverse sear it like Joel described in a previous recipe.

Make this a day ahead if possible….it will really bring out the flavors

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Grandma’s Vegetable Beef Soup

My Grandma always had a pot of soup on the stove when we came to visit. It filled the house with an incredible aroma that elicits that warm, fuzzy feeling that only homemade food can give.  I asked Gram one day how to make her amazing soup and these were the notes I scribbled as she told me. She didn’t know about Davidson Family Farms soup bones, but I’m sure she’d be impressed!

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Perfectly Cooked Steak; Reverse-sear Technique

The reverse-sear method of cooking results in meat that is evenly cooked to your liking through and through, with less variation in doneness in the piece of meat. This technique works best with any thick cut of meat such as beef tenderloin, strip steak, ribeye, porterhouse, tomahawk, or T-bone. This recipe is fool-proof as long as an oven-safe thermometer is available.  Once you try reverse-sear, you’ll never go back!

By: Joel Griffith

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