This prime rib is simple. Lots of salt is the key! Prime rib is called prime because of the cut, not the quality of the meat. You can get different grades of a primal cut of meat that happens to be along the ribs. Cut this same hunk o’ meat into thinner cross sections, and you have ribeye steaks.
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After the kiss of livefire, the risotto is the real star of this dish. Patience is the key, as it will seem to not be going anywhere; then, all of a sudden, the liquid will be absorbed more the more, and the risotto is ready! The chicken is a great complement, and the butternut squash adds a hominess and texture that’s fantastic!
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Bourbon is purely American. Whiskey in one form or another is made all over the world, using different grains and distillation methods. Aging requirements can be different for different styles, but bourbon has some basic requirements to call that particular whiskey “bourbon”.
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Winter means comfort food. There are all kinds of comfort foods, but one that my family always has liked is pot roast!
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I had never had such simply-made, yet delicious grilled corn in my life! I was at a dinner at a convent in Pilsen, an old area of Chicago, and the chef made elote for the group I was with. I loved it, and had to make it
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What do the Char-Broil All-Stars have in common? On the very top of the list is one single-solitary word: Burgers. These All-Stars share their favorite recipes.
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If you grind your own meat for burgers and sausage, this will be breeze for you. If not have the butcher do it for you because the flavor of freshly ground brisket is exceptional!
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As a griller/barbecuer, I tend to like big flavors. Let’s face it… many of us that are into the whole cooking with fire like big, bold flavors. In thinking of how to fix the oysters, I went to one of my favorite big flavors, Scotch whisky
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One of my favorite ways to incorporate my garden into livefire cooking is to take a hint from Argentina and add chimichurri to what I’m cooking. The ingredients are simple, fresh. The addition to a steak, chicken or pork raises the dish a notch or three. This is one of those times that simple means better, and it can all be done with local ingredients, wherever you are.
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Instead of grilling or smoking for hot food, sometimes it’s great to smoke ahead of time to provide ingredients for something later. Case in point: Smoked Chicken Salad!
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Pig candy is one of those things that it seems everyone in the barbecue world knows about, but it rarely makes it outside those circles, other than the lucky few that know those barbecue people that know about pig candy.
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I give you the prime rib. Yes, a prime rib can be seasoned with great rubs and seasonings, but the English years ago came up with my favorite method of cooking prime rib. Instead of figuring out how much of this or that is needed, this method seasons the prime rib with just fresh-ground black pepper and lots of kosher salt. And I mean lots!
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It’s not quite autumn, but apple season has started in some areas. One of the real pleasures of fall in the Midwest is visiting apple orchards, trying the cider made on the farm and figuring out which apples will make the best pies! I’m already thinking of
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The grill is used for more than just the entree of a meal anymore. Side dishes, appetizers, even grilled salad are part of dinner more and more. But how about grilled drinks? Ah ha! Not so easy to do, right? Well, that’s not really true. Grilled cocktails
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