This one is pretty simple, and a tasty twist on some veggies that are typically steamed (or boiled, yuk!). Broccoli and cauliflower split down into long, thin wedge strips; then, roasted on high dry heat. There are a few things this does: Keeps all the nutrients from being lost in the cooking liquid As the[…]
One of the most underrated cuts of meat is the skirt steak. We stumbled upon this little jewel, and haven’t looked back. Known as the butcher’s cut, it’s popularity has been hidden to the general public, but the cut still hasn’t become a household name … but it is in ours. Skirt steak is a[…]
If you can’t tell from some of the other steak recipes on here, ribeye is our preferred cut of meat … and with our new Slam Dunk Coffee Rub, it’ll be yours too! For this application, we used a “reverse sear” method, which is really just a great technique. If you’ve never tried it, give[…]
If you’re a fan of chicken, turkey and other lean, healthy meats, then rabbit should be right up your alley. Once you get past images of Thumper and Bugs Bunny, rabbit is unbelievably tasty! We do it up quite a few different ways around here, but one of our favorites is on the grill. Take[…]
Once upon a time, on a grill not too far away, we experienced enlightenment after dropping fleshy fruit on a hot grill, and what has quickly become our favorite application is blueberry (or blackberry or honey mead or muscadine, etc) wine-soaked pineapple slices on the grill, topped (or bottomed) with your favorite creamed ice. Here’s[…]
We have to admit, growing up, the thought of brussels sprouts conjured an aroma and texture so horrid, you wouldn’t wish on your father’s sister’s aunt’s neice’s cousin’s foreign exchange student’s neighbor’s gardener’s cat. But, here we are, years from that experience willing to give them another shot … and when we did … we[…]
Not your granny’s 1920’s recipe. We’ve taken our eggs and kicked it up. You’ll need 12 hard-boiled eggs. Place your eggs in a pot of cool water and bring the water to a boil. Once the water hits a full roll, turn the heat off and leave the eggs boiling for 9 minutes … this[…]
Sometimes it just doesn’t get any better than a large hunk of meat, spices and some smoke … and of course – time. If you’re needing to feed a large group (or a couple hungry, growing kids) find yourself about a 12-15 lb brisket. If you’d like, you can trim some of the large layers[…]
What do you get when you throw crawdads (crayfish, crawfish, mudbugs), shrimp, onion, corn on the cob, potatoes and spices all into one boiling pot of water? One tasty meal! Mmmm, mmmm, good! It’s a pretty simple thing to do and is a great way to feed a lot of people for not a lot[…]
Grab your favorite rack of ribs (baby back, short, long, St. Louis … whatever cut your prefer … beef, pork, wild game) and fire up your smoker or grill (setup for indirect heat). Around here, we tend to lean towards a mixture of woods to use for smoking and fire. For this rib recipe, we[…]