FOOD • BBQ • DELICIOUS
I’m a native Southern Californian with a burning passion to create culinary masterpieces that will hopefully inspire others to do the same. This blog is not just about BBQ & grilling – you’ll find everything from desserts to pizzas to sauces and marinades of all kinds and so much more. About once a week, I’ll post one of my latest creations complete with instruction and pictures.
Osso Buco is a popular Italian dish of veal shanks that are slow simmered in a delectable tomato and finely chopped veggie sauce that turns into a delicious thick gravy as the meat cooks and the sauce thickens.
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We’ve been making this salsa for years as an accompaniment to freshly fried tortilla chips, and it’s very similar to the roasted salsas served in better Mexican restaurants.
I was introduced to Penne Arrabiata many years ago at Caffe Delfini, a lovely little Italian restaurant in Santa Monica Canyon in Los Angeles. The bold flavors of whole garlic cloves that had been fully sauteed was heavenly, and I was instantly in love…
Read MoreI’ve been hearing quite a bit about the KUDU grill of late. Honestly, I was a bit skeptical, as it really looked like a simple raised firepit with adjustable cooking grates, so I didn’t give it much thought as I already own 8 grills and smokers.
Read MoreRoadside Chicken is one of the most delicious ways to cook chicken over a wood fired grill. An oil based mop sauce is frequently brushed on the chicken while cooking over moderate heat and helps create the oft-coveted crispy chicken skin so many of us love.
Read MoreA member of my BBQ forum posted a really cool pizza thread with a kind of pie I've never seen, but sure wanted to try: Homemade Pistachio Pesto with Fresh Mozzarella and Mortadella. You can read more about it HERE. It looked so delicious, I couldn't stop thinking about it, so I just had to make one for myself!
Nothing quite goes well with grilled beef than freshly made chimmichurri. Its bold flavors of parsley, garlic, olive oil, lemon juice, red wine vinegar, and lemon juice perfectly compliment beef, especially well marbled cuts where it helps balance out the richness of the fat.
Read MoreI was doing some photo organizing the other day, and came across this picture:
What you see is the absolute best fried chicken I’ve ever had, and those who have had the pleasure of experiencing it would also agree that it’s the best fried chicken they’ve ever had.
Read MoreFor those of you who aren't familiar with pig candy, it is one of the the most sublime things you could ever eat; raw bacon brushed with maple syrup, then sprinkled with brown sugar, and then smoked(or baked, but not as tasty) till fully cooked. Once you eat it after it's fully cooled it is a flavor explosion of crisp, sweet salty goodness that gives you that feeling that all is truly well in the world, at least in that particular moment.
Read MoreA few months back, I noticed some marinated boneless lamb legs at the local supermarket. I'm not one to usually buy pre-seasoned packaged meats, but they didn't have any preservatives or soaked in some kind of frankenbrine, so I bought one and grilled it, and it was great! I picked up another one the other day, and decided to try it using my new Onefire Weber Kettle rotisserie kit.
Read MoreA few years back, I won a can of Cattleman's coffee rub for steak. I loved the bold flavor it lends to beef in particular, especially larger cuts like tri-tip, thick ribeyes, and porterhouse steaks. The ground coffee helps to form a wonderful toothsome "crust" on the meat that complements the rich flavor of the rub. I decided to concoct my own coffee rub, and after a few tweaks, I like it every bit as Cattleman's so I'd like to share it with you.
Read MoreOne of the most daunting tasks a pizza maker faces is getting the pie onto the baking surface. The traditional method of using a wooden peel to “launch” the pie is fraught with challenges; the main one being the pizza doesn’t always retain its round shape in the launch process. The chance of this happening increases with two factors: larger pies and larger pies that are topping heavy.
Read MoreI was telling The Missus a few weeks back about this noodle dish at Chin-Chin, a small Fusion-Chinese chain here in LA. The name of the dish is "Anthony's Special Noodles". We don't have a Chin-Chin anywhere nearby, but when I lived near one, I ordered it often, like every week sometimes.
Read MoreA few years ago, I was watching an episode of "Thowdown" with Bobby Flay on the Food Network, and the episode centered around a little hole in the wall place in New Mexico that was famous for their green chile cheeseburgers. As the show unfolded, the owner of the little hole in the wall described the basic ingredients (fire roasted chiles and caramelized onions) in his famous burgers, but not the cooking process, and it became pretty obvious this would be an easy thing to duplicate.
Read MoreIt’s been a while since I’ve done a deep dish pie. I’ve been loving the Blackstone Pizza/Patio oven so much I haven’t revisited this pizza style, but a few weeks ago, felt it was time to cook up one of these savory, rich, and hearty pies, especially with the fall weather upon us.
Read MoreWhile perusing PizzaMaking.com, I happened to look into one of the subforums, under pizza ovens, and found something that caught my eye. OK, it REALLY caught my eye: The Blackstone Pizza Oven.
Read MoreGreg Rogers from Culver City, CA, and Ron Lewen from Batavia, Illinois were the two lucky random winners of the Cowboy Chop giveaway courtesy of Double R Ranch!
Read MoreAbout a month ago, I ordered a Snake River Farms Kobe Center Cut Filet, which I decided to cook for The Missus on her birthday, which we spent in Big Bear Lake, CA. Special occasions demand special meat!
Read MoreSnake River Farms and Double R Ranch are giving TWO lucky winners one Giant USDA Prime 2 Pound Bone-In Ribeye Cowboy Chop. Here’s a spectacular steak that will take steal the show at your next backyard barbecue!
Read MoreA while back, I caught an episode of Grill It! With Bobby Flay that featured a rib recipe I thought might be worth trying. Basically he used a savory dry rub on the ribs and and then slow cooked them, then the last 30 mins applied the chipotle honey glaze.
Read MoreI’m a native Southern Californian with a burning passion to create culinary masterpieces that equal or exceed those found in the finest restaurants that will hopefully inspire you to do the same. This blog is not just about BBQ & grilling – you’ll find everything from desserts to pizzas to sauces and marinades of all kinds and so much more.
I’m a native Southern Californian with a burning passion to create culinary masterpieces that will hopefully inspire others to do the same. This blog is not just about BBQ & grilling — you’ll find everything from desserts to pizzas to sauces and marinades of all kinds and so much more. About once a week, I’ll post one of my latest creations complete with instruction and pictures.
