Grilling Basics
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The Best Tricks for Cooking a Pizza on the Kamado Grill
If you own a Kamado grill like the Kamado Joe or Big Green Egg, it's just a matter of time before your mind wanders toward cooking a pizza on the grill.
How to Grill a T-bone or Porterhouse Steak
I'll outline a very simple step-by-step process for grilling these steaks and dispel a few myths along the way.
Start Your Morning Right – With a Small Fire and Delicious...
If you’ve never fired up the grill before noon, I’m here to tell you that grilling for breakfast is a great way to gather your family together before a hectic day, create a memorable brunch for you and your friends, or simply break up the monotony of cold cereal and coffee every morning.
How to Cook Wagyu Beef
Some folks are into cars, some are into jewelry, others may even cherish a beautiful painting. For me, there are few things prettier than the abundance of intermuscular fat (commonly called marbling) contained in wagyu beef. That, my friends, is a show stopper.
A Tale of Two Salmon
It seems like salmon may be the perfect food, but here’s the rub: as a predator fish, high-up on the food chain, your salmon’s sourcing matters.
How to Reverse Sear a Tomahawk Steak in an Oven and...
This herb butter is nothing short of decadent and adds next level flavor to any steak.
What is a Chuck Eye Steak?
The chuck eye is very close to the taste and tenderness of a ribeye. It comes with the intense beef flavor you love from the chuck, but is infinitely more tender than a typical chuck steak—though not quite as tender as a ribeye.
How to Reverse Sear a Tomahawk Ribeye Steak on a Grill
Today, I'm using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
St. Louis-Style vs Baby Back Ribs: Which Bones Should You Pick?
I get asked all the time about the difference between baby back ribs (made famous by that Chili’s restaurant jingle) and St. Louis-style ribs. I figured it was worth a post explaining the difference between these two styles.
