I’m a huge fan of corned beef and pastrami. Most people don’t realize that pastrami is just corned beef that has been rubbed and smoked. My problem with grocery store deli pastrami is that the meat is mushy, the fat at the edges is chewy like a rubber band, andRead more
The Basics Let’s get one thing straight; the words “grilling” and “barbecuing” are not interchangeable. In the south, if you invite people to a “barbecue,” they expect to be served BBQ pork. If you invite them to come over and “grill out” at your house, then they expect toRead more
Inflation has pushed the price of meat pretty high this summer, and rising gas and grain prices will likely push them higher before they finally plateau. If you’re looking to buy different, cheaper cuts, I highly recommend asking your butcher to separate some beef shoulder tenders for you. They tasteRead more
I’ve been experimenting with ribs for the past few months. I’ve been trying to recreate the ribs they serve at Charlie Vergos’ Rendezvous in Memphis, and I think I’ve pretty much nailed it.
I’ve never been a big fan of grilled chicken, especially at restaurants. You end up paying too much money for an extra thick, chewy chicken breast that tastes like water with a thin coating of whatever sauce you thought would make this version of charred bird would taste better thanRead more
Over the years, I’ve tried countless marinades, rubs and cooking styles to bring out the best flavor in pork chops. I’ve finally settled on the best recipe, which oddly enough is one of the easiest. When done this way, they come out sweet and tender. Most importantly, they taste likeRead more
The wife and I have been making this side dish for a while now and it’s become one of our favorites. It slowly evolved from our grilled ratatouille recipe into it’s own dish. We’ve served it to many people and everyone always asks for the recipe, so here it is.
To conclude our Labor Day staycation, my wife decided to try out some recipes form the latest issue of Gourmet: We made a chili-crusted pork tenderloin with roasted tomatillo salsa, a side dish of bulgur with herbs, and some provolone popovers.
For Valentine's Day this year, the wife and I cooked live lobsters. I wanted them to do battle for the privilege of being cooked last, kind of like my own personal Thunderdome, but the lobsters, sluggish from their fridge-induced coma, just flexed a little.