Home Grilling Basics
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.
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.
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.
This herb butter is nothing short of decadent and adds next level flavor to any 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.
Today, I'm using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
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.
I’m sure you’ve heard about these two iconic cuts of meat. But what exactly is the difference between them? Read on to learn how to tell these two steaks apart and to figure out which might be right for your next grill session.
While I often use charcoal as a source of fuel, great food can be produced using a gas grill.
If the weather outside is frightful, it may be time to move your cooking indoors. But just because a temperature drop has you rushing inside, that doesn’t mean you need to give up on your grill favorites.
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