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.
While 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 MoreThere’s a growing fast food burger chain in Southern California I’ve become quite fond of in the last few years: The Habit Burger Grill. To me, their burgers are considerably better than In’ n Out. I think their ingredients are better, plus they grill their burgers over an open flame, which really enhances the burger consumption experience.
Read MoreIt's very rare that we don't have tacos at least every other week, and complimented by soft pillowy homemade tortillas The Missus excels at making. Usually tacos are filled with carne asada, or crispy bits of Salvadoran Chorizo, but occasionally, we like a lighter version with chicken.
Read MoreOver 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 MoreA 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 MoreI 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 MoreI’ve been craving wings of late, so yesterday I thought I’d whip up one of my favorite wing recipes: Spicy Crispy Sriracha Garlic Wings.
Read MoreFor 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 MoreA few weeks back I found a recipe by Rick Bayless for Mexican Roadside Chicken on Serious Eats. The description and pictures sold me right away, so last night we decided to give it a shot.
Read MoreA while back, The Missus came up with a delicious marinade we use for beef filet kabobs. Last night, I thought we’d give it a try on some boneless chicken thighs.
Read MoreSince the weather has cooled, I thought a different take on Chicago Deep Dish would be in order, and why not do it on the charcoal grill with extra helpings of two kinds of meat?
Read MoreLamb 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 MoreA few years ago, in my search to find a portable, inexpensive alternative to wood fired pizza oven. Some creative thinking led me to solutions, and the FrankenWeber was born.
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.
