This recipe from Matt Groark is inspired by memorable nights spent with friends watching football and eating delicious fajitas. Discover how to recreate this comforting dish on the grill at...
Read moreChef Eduardo Garcia traces this fish taco recipe back to the riverbank where his father first cooked it. A family tradition built around fresh catch, fire, and the right tools.
Read moreThis scratch-made black beans recipe from chef Eduardo Garcia is slow-simmered with onion, garlic, cumin, and chile for rich, savory depth. Topped with fresh cilantro, onion, and cotija cheese, it’s...
Read moreChef Eduardo Garcia’s charred habanero onion salsa combines smoky heat, citrus, and fresh herbs for a vibrant topping or dip that elevates any meal.
Read moreAccompanied by pomegranate molasses and celery leaf, this smoky and tender squash recipe is a perfect side for that cowboy steak or pork tomahawk that's resting on the cutting board.
Read moreThis fire-roasted cowboy steak, enhanced with Chef Chad White’s Brisket Bomb Rub, delivers a robust and flavorful experience with a smoky crust and juicy, tender interior—a true showstopper!
Read moreSpicy, smoky, and accented with tang of lemon juice and the aromatic delights of Tête de Moine cheese. Must. Have.
Read more© 2026 Benchmade, Inc. All Rights Reserved
Your ExpertVoice deal.
$[Deal Price]
$[Original Price]
Discount applied at checkout.
On sale now — lower than your ExpertVoice discount.
Not eligible for ExpertVoice discount.
You’ll see your ExpertVoice discount at checkout.
