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)
Here is my take on KC Style Ribs smoking on the Big Green Egg.
quality Spare or St. Louis ribs.
Meat Church - Honey Bacon Rub
wrap and refrigerate overnight
open and let warm back to room temp
apply more rub
Big Green Egg 225 through smoke
Smoke 3-4 hours, Wrap 1-2 hours, Unwrap 1 hour (you can apply some more rub or just BBQ sauce).
Remove with bend test as show in video, it should be firm...