Beef
Beef Tenderloin Mushroom & Swiss Sandwich
Inspired by our 2024 World Sandwich Championships entry, this sandwich brings steakhouse flavors straight to your backyard. Tender slices of beef tenderloin rubbed with Croix Valley’s One Rub, layered with sautéed mushrooms, melted Swiss, crisp lettuce, zesty pepperoncinis, and a rich black truffle mayo—all tucked into toasted bread.
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Wagyu Korean Style Meatballs
Croix Valley Pit Crew member Al Gackstetter shares his scrumptious Wagyu Korean Style Meatballs.
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Smoked Over The Top Cowboy Chili
Make your chili "Over The Top" with Croix Valley Pit Crew member Al Gackstetter.
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Chuck Roast Two Ways
Croix Valley Pit Crew member Mike Schilling shows us two different ways to serve up delicious chuck roast without breaking the bank.
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King Kamehameha Dogs
This all-beef hot dog covered in pineapple salsa and Croix Valley sauces and seasonings would fit right in on the beaches of Waikiki!
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Horseradish Hanger Steak Sandwhiches
Hanger steak doesn't get the attention it deserves! It's a rich, flavorful cut of meat that creates a mouth-watering sandwich. Pair it with a simple horseradish mayo and you have a sandwich your guests will be talking about for weeks!
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Oxtail Tacos
Croix Valley Pit Crew member Mike Schilling serves up a fresh twist on traditional tacos.
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Smoked Italian Hamburgers
Italian Hamburgers have been a staple at get-togethers and Holidays for generations in Damon’s Italian family. Altho...
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Wisconsin Steakhouse Burger
With rich mushrooms, Emmentaler, Aged Cheddar, and horseradish, this Wisconsin Steakhouse Burger pays homage to the old supper clubs.
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Flank Steak Fajita Roulades
The addition of the fresh lime at the end really pulls this dish together and gives it that fajita flare.
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Grilled Flank Steak with Mushrooms & Onions and Grilled Asparagus
This meal is rounded out with the addition of grilled asparagus and some tender “grill-steamed” mushrooms and onions.
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Smoked Beef Back Ribs
Beef Back Ribs, sometimes referred to as “Dinosaur Bones”, are sure to impress! They are a tougher cut and benefit greatly from some time in a marinade and a slow smoke.
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