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
Yesterday I thought I’d whip up a new chicken marinade recipe and see how it turned out. Garlic & rosemary go great together, so I decided to add some additional flavors I felt would be nice enhancements.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