I got some great looking native breed short ribs from Taste Tradition and decided to see what could be done with them using our Grid Iron Original Meat Rub. Short ribs are from the plate area of the cow and some butchers will know them as plate ribs. You can order them either as a […]
Author Archive | The Grid Iron Gastro
Beef Steaks – Rib Eye
The rib eye steak is cut from one of the fore ribs of the animal and, in the UK, is usually off the bone. The part of the rib cage that the steak is from doesn’t carry much of the animals weight and so is a lightly worked muscle making it tender and with a good […]
Flat Iron Steak – Grid Iron Rub
Here at Grid Iron HQ, we’re big fans of the flat iron steak. Not only is this cut really good value, if you treat it well, it can be as tasty and tender as a good rump or sirloin. This steak is cut from the chuck part of the animal and has a piece of […]
Our Menu for Kilnsey Show
We’re planning to launch our Grid Iron Canteen at this year’s Kilnsey Show by creating a canteen style pop up in the local food village. We want to bring a selection of our food, all made with carefully selected local produce, paired with local brewed beers. So far this is what we’re planning. Top Dogs Our […]
It’s all in the Mix
The quest for the best. In search of the right flavour and texture for our first Top Dog, we’ve tried a multitude of different variations and tweaked one ingredient at a time. There are four elements to making a great sausage, the meat, the seasoning, the binding and the skins. All of these work together to create […]
When is a hot dog not a hot dog?
When it’s a Top Dog! At Grid Iron we’re big fans of the hot dog and the traditional British sausage. This led us on a quest to create a traditional sausage with the flavour of a hot dog but made from the best Yorkshire Dales pork. Hence the idea of the Top Dog was born. We […]