One of the most underrated cuts of meat is the skirt steak. We stumbled upon this little jewel, and haven’t looked back. Known as the butcher’s cut, it’s popularity has been hidden to the general public, but the cut still hasn’t become a household name … but it is in ours. Skirt steak is a[…]
If you can’t tell from some of the other steak recipes on here, ribeye is our preferred cut of meat … and with our new Slam Dunk Coffee Rub, it’ll be yours too! For this application, we used a “reverse sear” method, which is really just a great technique. If you’ve never tried it, give[…]
If you’re a fan of chicken, turkey and other lean, healthy meats, then rabbit should be right up your alley. Once you get past images of Thumper and Bugs Bunny, rabbit is unbelievably tasty! We do it up quite a few different ways around here, but one of our favorites is on the grill. Take[…]
Sometimes it just doesn’t get any better than a large hunk of meat, spices and some smoke … and of course – time. If you’re needing to feed a large group (or a couple hungry, growing kids) find yourself about a 12-15 lb brisket. If you’d like, you can trim some of the large layers[…]
What do you get when you throw crawdads (crayfish, crawfish, mudbugs), shrimp, onion, corn on the cob, potatoes and spices all into one boiling pot of water? One tasty meal! Mmmm, mmmm, good! It’s a pretty simple thing to do and is a great way to feed a lot of people for not a lot[…]
Grab your favorite rack of ribs (baby back, short, long, St. Louis … whatever cut your prefer … beef, pork, wild game) and fire up your smoker or grill (setup for indirect heat). Around here, we tend to lean towards a mixture of woods to use for smoking and fire. For this rib recipe, we[…]
I cooked up a batch of these for lunch today. Just look at these scallops! This is one of those things that I look at and think, “wow, look at that!” (FYI – tastes wow, too) I would like to take this time to thank Alton Brown (Host of Good Eats, Feasting on Asphault and[…]
Ingredients 2 cups vegetable broth 1/2 coup kosher salt 1/2 cup light brown sugar 2 Tbsp black peppercorns, slightly crushed 1 pound ice 4 (1 to 1-1/2″ thick) bone-in pork chops 2 tspn kosher salt 3 oz dried apple slices 2 Tbsp olive oil 1 large onion, julienned 1-1/2 cups chicken broth 1 Tbsp coarsely[…]
Ingredients 1 sirloin end leg of lamb, boned, and trussed 4 cloves garlic 8 fresh mint leaves 1 tablespoon brown sugar 1 tablespoon kosher salt 2 teaspoons black pepper 5 tablespoons strong mustard, such as Dijon 2 tablespoons canola oil 2 sprigs fresh rosemary Preparation Roughly chop the garlic cloves in the food processor. Add[…]
There are very few things more enjoyable to eat than a good rib eye. In your best Harry Carry … Ho-ly Cow! This is the easiest application for a great, tender steak with an amazing Grand Slam Seasoning crust. Here’s what you do: Ingredients 1 boneless rib eye steak (1-1/2″ thick) Canola oil to coat[…]