If you think about it, a hamburger is nothing more than a sausage without a casing. Once you accept this notion, you open yourself up to endless burger possibilities! I mean really, there are as many burger recipes as there are cooks. Everyone has their own little tweaks and a go-to recipe.
With that being said, I am not going to sit here and try to convince you this is a recipe for the best hamburger in the world — even though it is — because someone will undoubtedly draw a line in the sand, slap me with gloves in hand, and challenge me to a duel. It’s inevitable. Continue reading “Building a Better Burger”
I remember the first time I saw a bison up close and personal. It was out on the rolling prairies of South Dakota. No, it wasn’t wild. Reality is, I am not sure there are to many of those left. Maybe in Canada and Yellowstone but beyond that I think most herds are domesticated, sort … Continue reading Bison Sirloin with Mushroom Ragu
Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use. Much like a cast iron skillet I can gauge the worth of a good smoker by the black … Continue reading A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds
There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues — they’re celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for a multitude of guests.
This kind of cooking takes judgement and practice, though, so unless you host these kinds of events on a regular basis, you’re more than likely cooking blind. After all, you probably aren’t buying a whole lamb or calf more than a couple times a year. It could take you a few years to get it right. Continue reading “Small Batch Barbacoa Beef for Tacos”
Grilling boneless skinless chicken breast presents a set of problems. I’m a firm believer that leaving the skin on and the bones in your chicken goes a long way to alleviating tough, dried out breast. But it’s an unpopular decision, because of the convenience and the ease with which we can gobble up the boneless … Continue reading 5 Tips for Better Grilled Chicken Breasts
Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season.
All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for these flavors peaks again. Continue reading “Everything but the Hamburger, Special Sauce Included”
I quit eating bananas years ago because I would buy them and not eat them. They would sit in the fruit bowl idling away, eventually passing through the different stages of ripeness. I would watch, like a gambler calling another’s bluff, knowing that I had until they turned black to do something with them. It was then that I would convince myself I needed to make banana bread. I even froze them for future use and had a stack of them in the freezer, until one day they fell out onto my wife’s toe and broke it.
Continue reading “Grilled Bananas with Buttered Maple Sauce and English Toffee”
I can’t get enough of taco night. Neither can my wife Amy or my daughters. We love it, and especially me, because I can do everything — with the exception of chopping with a knife or the food processor — on the grill. It makes for easy clean-up, and who isn’t for easy clean-up? … Continue reading Taco Night on the Grill
I use a pair of kitchen tongs and quickly flip a steak, pull back to let my hand cool for a split second before diving in again behind the safety of the tongs to flip another. The hair on my forearm recoils from the heat. Even with a long pair of kitchen tongs I can’t bear the sting of the glowing coals like I used too.
I have lost my commercial kitchen hands. The hands that could take the heat without flinching, the same hands that could grab thermonuclear plates, or could move steaks around on a grill without ever noticing the heat. The heat abused hands that were once this line cooks badge of honor.
The wind shifts, a wisp of white smoke blows back. My eyes catch a little before I can turn and shut them. The smoke underneath my eyelids stings and my eyes begin to water. Continue reading “Grilling: Tips, Skirt Steak and more…”