I couldn’t be more excited for 2019, to share a world of grand culinary adventure and the opportunity to partner along this journey with my very good friends at Twin Eagles!

Later this spring and for years to come my family will barbecue over handcrafted, commercial-grade stainless steel and raging infernos of smoky hardwoods in our newly-constructed, fire-breathing outdoor kitchen fueled by Twin Eagles. Innovatively-designed with the gourmet chef in mind, meticulously-engineered and handcrafted to breathtaking perfection, this 42” state-of-the-art grill is quite literally the barbecue of my dreams.

The announcement of this partnership with Twin Eagles is uniquely special as our backyard entertainment space and outdoor kitchen will be the future centerpiece of intimate meals prepared for family, friends and loved ones. Around this grill will be a place of gathering for holiday celebrations, long summer weekends and culinary collaborations alongside peer chefs, grill and pit masters alike. This is where stories will be told, laughs shared, and memories made for a lifetime.

Over the last 10 years of reading this blog, you know how important transparency has been in both my work and writing – And, as you read below I’d like to offer my thoughts as to why I feel so strongly about Twin Eagles and why their line of appliances, grills and smokers will always find a warm and welcome home in my outdoor kitchen.

Candidly speaking, I was first to reach out to Twin Eagles about the prospect of partnership. As a chef who has traveled the globe cooking from the most inspirational of restaurant kitchens to rustic of backwoods barbecues, I have learned that not all cooking appliances are created equal. I aspired to partner with an organization that not only represented the finest of American design and manufacturing, but a brand that shared in my passions for the culinary arts, live fire cooking and the best of outdoor lifestyle. While no partnership of this kind could be more closely aligned, above all my confidence was confirmed as I had the opportunity to develop relationships over the last year with the honest and hardworking, salt-of-the-earth people behind the brand. This is the product and these are the people I’m proud to work alongside!

For a matter of historical perspective, nearly three decades ago in Cerritos, California, Dante Cantal, an entrepreneurial icon of the industry and a globally-recognized gas engineer, founded Twin Eagles upon the deeply-rooted values of independence, vision and strength – the primary traits of our nation’s greatest bird of prey, the Bald Eagle. From concept to construction Twin Eagles entire product line is made right here in the USA, featuring the highest standards of craftsmanship that seamlessly weld together design and durability, form and function, precision and performance. But, above all, Twin Eagles’ defining differentiator is the nearly 100 team members who proudly-called this family business their professional home and best embody the enduring characteristics of the noble eagle.

Today, industry experts recognize Twin Eagles’ rich history of strong business leadership, successful implementation of cutting-edge innovation, industry-first technologies, and creative marketing strategies that support the finest luxury cooking appliances assembled from sea to shining sea.

From a core performance perspective, Twin Eagle’s robust 5-part grilling system is what separates the brand from all other premium marketplace competitors. The synergistic sum of it’s parts yield a grill that preheats quicker, achieves higher temperatures, distributes conductive, convective and infrared energy more evenly, all while using less gas and offering complete control in each grilling zone. Sounds like a winning formula, right?

Additionally, among my favorite standard features of the Twin Eagles Grill, include:

• 14-gauge 304-grade stainless steel burners pumping over 900 degrees of raw firepower to the cooking surface.
• 3/8-inch heavy-duty hexagonal cooking grates that retain and transfer intense heat.
• Interchangeable infrared ceramic briquette and charcoal tray accessories to accommodate for the simplicity of weeknight convenience or a classic slow-cook over a long weekend afternoon.
• Hood assist mechanism that makes for easy opening and closing of the cooking chamber.
• Internal lighting system that sheds a new sense of visibility upon of nighttime grilling.
• And, a concealed chain-driven rotisserie that holds the turning capacity to manage even the largest of live fire feasts.
• Limited lifetime warranty on all stainless steel burners, hexagonal grates, and fabricated stainless steel components. Five-year and one-year warranties cover additional product parts!

Twin Eagles is truly Innovation and Inspiration on Fire™! And, I simply cannot wait to offer you an invitation to share in my experience working alongside Twin Eagles over the course of the year ahead – from behind-the-scenes access through the installation of our family’s outdoor kitchen, to connecting directly over Instagram Live while touring Twin Eagles’ California manufacturing facility, to possibly joining me in-person for a privately-hosted live fire cookout, to enjoying a selection of aspirational recipes worthy of the finest grilling appliance on God’s green earth. – Cheers, David

Over the years as our travels have whisked us from sea to shining sea, from one continent, breathtaking mountaintop and smoky backyard barbecue to the next, without question my favorite corner of God’s green earth is still a small, Mayberry-esque farming community in the great white, rustic north of Pure Michigan. Huddled only miles from the near-endless pristine shorelines of Great Lake Michigan our family home rests far off the beaten path of a long and narrow country road – a destination every November for loved ones to gather, break bread and celebrate as we enjoy each other’s company, a homemade meal, and the fleeting moments of fall before the onset of a long, chilly winter season ahead.

On this brisk evening our plane arrived just in time to catch the fading colors of autumn and a golden sunset on horizon – undoubtedly, there is no place like home.

3 hours in the air and another 2 traversing bumpy back roads, we pulled into the familiar, long-winding driveway of my childhood home, only to be greeted on doorsteps by family and friends, a campfire billowing in the backyard and beer chest loaded to the brim with cases of ice cold craft brew. And, it is here that our holidays commence, a 5-day weekend starting annually on the eve of Thanksgiving, with this gathering and feast affectionately known as, “Steaksgiving!”

While the trek was long, I gladly volunteered to take the reigns as “Steaksgiving” chef (again this year). Perfect for the occasion and serving a crowd, my inspiration for this recipe was a throwback to a holiday I spent abroad nearly 10 years ago, traveling for weeks from the cityscapes of Melbourne, over Sydney’s Harbour Bridge, to the farm fields and ever-breathtaking mountainscapes of Tasmania.

These gorgeous cuts of Australian grassfed beef filet mignon were infused overnight in an simple bath of smoked soy, brown sugar, roasted garlic and shallots, then paired with seasonal vegetables from the local farmer’s market and paired together on wooden skewers. The ka-bobw were grilled to medium-rare perfection over the barbie, then dressed with an aromatic garden of fresh herbs and served family-style alongside two handfuls of ice cold, craft-brewed amber ale.

Bright and colorful. Fresh and flavorful. Simple and seasonal. Every last bite and morsel devoured. This is live fire perfection.

Print Recipe

Amber Ale-Marinated Filet Mignon Steak and Wild Mushroom Skewers

Servings: 12 Skewers

Author: Chef David, Live Fire Republic

Ingredients

• 2-3 pounds Australian grassfed beef flitet mignon, trimmed and cubed
• 1/2 cup BLiS smoked soy sauce, or regular soy sauce
• 1/2 cup amber-colored ale
• 1/4 cup olive oil, plus additional for basting skewers
• 1/4 cup light brown sugar
• 2 medium-sized shallots, diced
• 2 tablespoons dijon mustard
• 1/2 head garlic, roasted in oven until golden and tender
• 3-4 cups assorted wild mushrooms, rinsed
• 2 green peppers, chopped
• 2 large red onions, chopped
• Kosher salt and fresh ground peppercorn, to taste
• 1 bunch fresh parsley, to garnish
• 2 cups homemade chimichurri recipe, or store-bought
• 1 dozen wooden skewers, soaked in water 30minutes before use

Instructions

• Place cubed steak, soy, beer, oil, sugar, shallots, mustard and roasted garlic into an air-tight resealable plastic bag. Combine and ensure all portions of meat are well-covered. Marinate for 8 hours, up to over night. Remove steak from refrigeration 1 hour prior to grilling, discard marinade and rest on the counter until near room temperature.
• Meanwhile, preheat the barbecue for direct grilling and medium-high heat. 
• While the grill is warming to temperature, arrange the marinated beef cubes, mushroom, onion and peppers on the skewers, careful to not overload the ka-bobs. Drizzle with olive oil and season to taste. 
• Grill the skewers with the grill lid open for 3-4 minutes per side, until the beef has reached an internal temperature of at least 125-130F. Remove skewers from the grill, place under a tin foil tent and rest for 5-10 minutes before serving. 
• Plate family-style, garnish with parsley and a spoonful of chimichurri per skewer. Serve alongside family, the best of friends and an ice cold craft-brewed amber ale. Cheers!

Now, it’s time for board games, a few dozen rounds of euchre, midnight karaoke, and prepping for a full weekend of family, food, fall fishing and a bit more fun than I deserve at my age. From mine to yours, be blessed, stay hungry and long live the adventure. -David