What if you could combine the slow smoky succulence of barbecued beef with the sanguine sizzle of a ribeye? On his TV show, Planet Barbecue, outdoor cooking expert Steven Raichlen harnesses the Kalamazoo Gaucho Grill to show us how to make steak that’s both smoked and grilled. He finishes it with with jalapeño horseradish butter and buttery smashed potatoes on the side.

Recipe:
https://kalamazoogourmet.com/guides-r...