I was supposed to do a tequila review this week. That was the plan until I walked into my local liquor store (try to support small businesses when you can) and was presented with a truly phenomenal deal on Kraken rum, which was being offered one a buy-one, get-one deal. Not being one to turn up my nose at a free bottle of rum, here we are. Tequila will come next week, I promise!
As always, with these, I start off with what knowledge I can find out about the spirit. From there, I walk...
You may have succumbed to the griddle craze that’s taking over the wish lists of backyard chefs, or maybe you’re old school and are sticking to the propane or charcoal grill. Either way, there are some tools you’ll need to impress anyone that will be eating your creations.
As you all know by now, I love cooking. I’ve also been blessed in life with an Argentine partner who loves red meat and red wine. When you combine my hobby with her love of the good things in life, I have the opportunity to experiment and make some awesome food. These short ribs are now, by far, my favorite way to consume beef.
A brief note for my fellow Americans: these ribs are not what you usually think of when you think ribs. Instead of long-way cut racks of ribs, beef short ribs are...
One of my favorite dishes at Chinese restaurants has always been egg drop soup. Especially with some Crab Rangoons, it’s one of the better appetizers in the good industry, at least in my opinion. But, most home chefs don’t bother trying to make it themselves.
Today, I’m going to walk you through making egg drop soup that stands up well even to restaurant quality, and you’ll see that it’s pretty simple. First, we’ll start with ingredients, then walk through the process, and I’ll wrap up...
With summer in full swing, it’s barbecue season for sure. Authentic barbecue is usually done in a smoker and should take all day. For most of us, that makes doing it well at home pretty hard, since we have neither a smoker nor the time to stand by one all day. But, it’s still possible to get excellent barbecue results at home. I’ve worked out a technique that uses a slow cooker and I think comes out excellent every time. The work with this one is upfront, but if you take the time for it...
In this series of whisky reviews, I give my impressions of some widely available whiskies so that you can get some idea of new things you might want to try. Today, I’m reviewing Tullamore Dew’s green label Irish Whisky. As usual, I’ll start off with a bit of history on the product and the company. Following that, we’ll walk through my tasting procedure and notes. To wrap things up, I make some recommendations on how I’d choose to drink this Irish whisky, and end with some final thoughts on...
One of my favorite foods is, of course, chicken wings. But, sadly, my love of wings sometimes conflicts with my want to eat healthily. Since most restaurants deep fry their wings, the sheer amount of calories from a plate of wings can end up pretty staggering.
I’m not willing to give up on wings entirely, so, I’ve been working on a way to make wings that is at least somewhat healthier and, most importantly, is at least as good as those that you get at a restaurant. So, here is my take on...
If you go into any liquor store in the country, right now, you will find Jim Beam. It is, in many ways, an introductory whisky. As a bourbon, it has a bold flavor profile and can be a little bit intimidating for some palettes, but the fact that it can be found, affordably, at nearly any place where liquor is sold, makes it one of the classics.
Here, I’ll briefly cover the history of the brand and the product. From there, I’ll offer some of my ideas in terms of tasting notes as well as the...
Thankfully, the world is going back to normal in a lot of places. For some folks, that means a long-awaited return to the office. As someone who likes to cook, this poses another challenge to me. Without a full kitchen and dishwasher, can I keep up with my enjoyment of healthy lunches?
There’s going to be some desire, I’m sure, to go back to fast-food or uninspired lunches that we all remember from the days when office work was the norm for most of us. But, I think we can do better. So...
Today, I’m here with the third entry in our whisky review series. This time, I’m looking at Four Roses Bourbon. If you’re following along in the series, you know the drill. For the new people, I start with a brief history of the whisky so we have a better idea of where it’s coming from. Then, I give you my tasting notes on the drink. To round things out, I make some suggestions on how I would choose to drink it, but, as always, remember that the key to whisky, is to drink what you like, how...
Today, I’m here with our second whisky review, this time looking at Grant's Cask Editions Blended Scotch. Last time, I took a look at Maker’s Mark, an American Bourbon. The world of whisky is a wide one, however, and we’re immediately jumping across the pond to Scotland.
While I don’t plan to stick to any one kind of whisky in these- in fact, I plan to try as many as possible- I do plan on sticking to whiskies that are accessible in terms of both availability and price. My philosophy is...
I’m excited for this one: we’re starting what we aim to be a series of whisky reviews. In each of them, I’ll start with a very brief history of the subject of the review. Then, I’ll get right into it and offer you my opinions on the taste of the whisky: this is going to be subjective, but that’s the name of the game when it comes to reviewing whisky. Finally, I’ll offer my thoughts on the best way to enjoy that particular whisky. Without further adieu, let’s get right to it.
Maker’s Mark is...
With the weather getting warmer, it’s about time to change up the menu for your home cooking, which a lot of folks have gotten into for the past year. Here, I want to go over ten of my favorite summer meals.
Instead of offering in-depth recipes for each, I’ll give the idea, a description of what I do, and then let you take care of portions and seasoning for your own needs and tastes. Much of my cooking is for one or two, so general proportions will make a lot more sense than trying to make...
The days are getting longer and hotter: that must mean it’s summer. With the change in season comes a change in palates, and a key element to any menu is the drinks. Today, we’re going to cover ten of the drinks that we think go great with this summer. Most of these will be cocktails, which we source from Mitte Hellmich’s excellent work The Ultimate Bar Book. But, not every occasion calls for a drink, so we certainly have some awesome non-alcoholic options as well to keep you refreshed even...
Gas and electric griddles have started to increase in popularity as a fun, affordable addition to standard backyard grilling equipment. These griddles can offer over 700 square inches of cooking space, making them the perfect accessory to cook large meals for family and friends. We put together a list of 10 quick and easy foods to make the most of your griddle.
Please navigate through using the NEXT button at the bottom of each page.
You have planned Thanksgiving for months! Invites had been sent out to family & friends. Great Aunt Gina from Alaska booked her flight. You promised Uncle Bob from Mississippi that you would have a bottle of Whiskey on hand. All the food was bought days ahead. You planned and analyzed the recipes over and over. Thanksgiving day arrived and even with all your effort, the main course, the Turkey was ruined in spectacular fashion.
Ride along as we laugh at others who had a devastating...
Here is a quick walk through of how I do my best steak on the Big Green Egg.
1) Quality meat
2) Salt only before and during cook
3) highest temp on grill 600-700+ on BGE
4) check internal temps with gauge
5) Pepper only towards end or after so it doesn't bitter in heat
6) Let sit.
Provide your feedback in the comments here or the discussion thread.
Here is one of my easiest favorites on the grill that everyone seems to love. The "Deer on a Pole" name was given to it by friends 15 years ago because it was so good. The real names are Jalapeño Poppers w/Venison and Armadillo Eggs. :D
Jalapeño Poppers w/Venison (or any meat)
Seasoned Venison Filets (or any meat)
Half Jalapeño scraped out to your hotness liking
Secret cheese filling (see below for recipe)
Wrap everything with bacon
Stick it with toothpick (stripper pole :D)
How to put together the easiest best breakfast sandwich. What can go wrong open faced french toast, mounds of pork, runny eggs, plenty of cheese, and a secret breakfast sauce. :D
French Toast Layer (soak)
Texas cut thick bread
Sweet condensed milk
Breakfast Sauce (on French Toast & on top)
Louisiana/Mexico style red sauce
Meat, meat, and more meat!
Egg & Cheese Layer
Eggs (I like a little runny)