Over the last few years, I’ve heard a lot of chatter about the Pit Barrel Cooker, from their many fans who praise its simplicity and ease of use in cooking meats vertically over fire in a compact 30 gallon steel drum.Read More
A couple of years ago, the Missus and I created a chili recipe that was so darn good, we use it exclusively now. Given that we've had a week of cold weather here, yesterday seemed to be a great day to make a batch and enjoy a nice bowl of chili in front of the fireplace.Read More
I REALLY love General Tso's Chicken, so The Missus and I modified a recipe from Serious Eats that produces a restaurant quality rendition that's both uber-flavorful and not difficult to make.
I’ve heard such great things about hanger steak the last year or so, that I decided it was time to give it a try. Prized for its robust flavor, it was often called “butcher’s filet”, as butchers in the know kept it for themselves rather than sell it.Read More
For years we were taught that searing meat first over high heat “sealed” in the juices. This notion has been recently dis-proven too many times to count by test kitchens and professional cooks/BBQ chefs across the country that demonstrated considerably greater moisture loss than indirect cooking.Read More
Lamb Chops are one of my favorite delicacies, especially when marinated for several hours, then dusted with a savory spice rub, then grilled to perfection over hot coals with some pecan wood for smoke flavor.Read More