One of the best values in the meat case at your grocery store is likely to be American pork. Pork producers have develop efficient systems that produce lean meat very inexpensively. One of my favorie cuts to grill is a pork loin bone-in chop.
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Is this phrase something you’d love to hear from your guests when they eat a steak at your house? “That’s better than a steakhouse dinner!” If you answered “yes” this article is for you. And let me assure you right outta the gate – it’s really pretty easy to become successful nearly every time you grill a steak when you master these simples steps.
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What about grilling that pound cake first? The sugar and butter caramelizes so beautifully and I and I can’t even begin to find a word to describe what that does to the flavor profile. Oh wait, yes I can
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This surf and turf combo is sure to satisfy land and sea lovers alike. Try it out this Valentine’s Day; it will be love at first bite.
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One of the joys of having guests over is talking with them…but if the conversation is happening indoors and the cooking is happening outdoors – I miss out. The inspiration for these Super Simple Sirloin Steak Bites came from a holiday dinner party and the appetizers included a platter of smoked salmon rosettes.
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I’m not a big fan of products that have but one useful application. So when I received my new Grill-Top Infuser in the mail, the skeptic in me was kinda not excited to cook with it. THEN I started talking to a few of the fellas on
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One of the tastiest ways to prepare fresh or frozen gulf shrimp is on the grill. Some folks like to skewer shrimp, and that can be a great way to serve for appetizers at a party – while others (like me!) prefer to just toss the brined
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This summer I was the star of our camping trip. OK – to be honest the food prepared in The Big Easy Smoker, Roaster & Grill was the star…I just basked in the glow. OK – to be honest, I snoozed in the comfort of a hammock
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Seems to me the whole idea of outdoor cooking is for friends gathering together to enjoy laughter and good food. It can be on a deck in the city, a backyard in the burbs or a parking lot of a football game. It’s also a little bit
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Preparing fish on the grill is a test of three things: equipment, technique & nerve. Salmon is a favorite fish to grill – it’s rich in all the good stuff my doctor tells me to take in pill form and I love the flavor of simply grilled and lightly glazed salmon. Here’s what I do.
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We enjoy serving these as appetizers at parties and either hot or cold. Served with dipping sauces of various degrees of heat and sweetness they are a favorites of our guests!
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Professional chefs and/or line cooks prepare hundreds of steaks each week and most likely thousands each year. These are probably the same quality (prime) cut and thickness….thus they can create a muscle memory in their hand that works. BUT if you are a skinny person or a fat person — and don’t cook the same exact cut that is the same thickness and the same USDA grade — it most likely ain’t gonna work.
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Gumbo is a heavily seasoned soup or stew that combines several varieties of meat or seafood with a sauce or gravy. traditionally it has sausage and other meats like chicken, duck and pork
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Like you, we sometimes enjoy “breakfast for dinner” and recently that’s been making waffles with various savory fillings and toppings. Miss Laura came up with a twist we really enjoyed.
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If you enjoy snacking on ribs – you may enjoy the economy of snacking on rib trimmings. I find these are an excellent tasty treat to prepare ahead and take in a cooler to any tailgating party.
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This method of cooking with bricks (or other heavy weight) is not new – although it may be new to you – having been practiced for centuries in just about every culture around the world.
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Earlier this summer I spent some time with Catherine and was able to get to know the person, the cook and the writer. Allow me to share some of our conversation with you
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I’ve certainly cooked my share of turkeys on the grill. Matter-of-fact in this column several years ago I endorsed cutting up your whole turkey and grilling it in pieces to produce the best results. My thinking on this issue is simple: a whole turkey, especially those raised
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Cooking a thin steak can be problematic for many backyard cooks. By the time you get the sear marks on the surface the steak is often over done…especially if you prefer meat that is cooked to rare or medium-rare.
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