Get Your Grill On

Carefull readers of GYGO will remember that about a month ago, The American Lamb Board contacted us to review American lamb. I’ve always loved lamb and was very glad to recieve a wonderful boneless leg for review. That was one nice treat and it got lamb back on my family’s dinner rotation.
Last week, I cooked […]

I like to grill things that show off the flavors of the food, not just the flavors of the rubs and sauces. Really good ingredients don’t always need to be covered up with added flavors; they do better with just enhancing with spice.
A great example of this is cedar planking. I’ve had cedar […]

Night comes more quickly now, the leaves are changing from soft and green to crisp and brown, anxiety is evident on the faces of children who are dreading the return of the big yellow school bus. Whether we want to admit it or not, fall is right around the corner and with it, comes […]

Whether you grill, smoke or do mostly oven roasted goodness, your cutting board always has some form of delectable juices laying about in the trough around the edges. This is where you’ll find lovers of the medium dredging their kill through for extra flavors and textures. It’s prized highly and never lasts long.Well, at a […]

About two weeks ago, I got an unsolicited email from one Steven Dugas at the Cajun Grocer. It seems an old friend of mine and fellow Get Your Grill On author, Dr. Biggles over at Meathenge suggested to Mr. Dugas that I might be interested in trying out this unique bird. Well, Dr. Biggles was […]

Blacm Bean and Corn Salsa

1/2 gallon Roasted Corn
1 1/4 qts canned black beans
5 medium red peppers – chopped
2 medium onions – chopped
5 Roma tomatoes – diced (2 large if no romas available)
5 jalapeno peppers
5 cloves garlic - minced
3/4 cup lime or lemon juice
3 tbsp fresh chopped cilantro
1 tsp salt
1 tsp black pepper

Roast corn over medium […]

If you’ve got G.A.S., then you may be eating some of the best, or worst, BBQ that Kansas City has to offer. The Gastronomical Appreciation Society (G.A.S.) are the unofficial critics of barbecue joints all over the Kansas City area. For ten years, the group of amateur critics meet up at local Q joints for […]

Okay, how does this relate to grilling? I know, I know, but you could do this dish on a grill or in a smoker. You could use pulled pork, brisket, smoked turkey, or grilled chicken.
This weekend’s America’s Test Kitchen episode had skillet pot pie (mine is better cause I use pie crusts and […]

Editor’s note: Here’s another interesting and different take on ribs from Scott Anderson. While the barbecue purist in me cringes at this method of boiling ribs, many people swear that it’s the only way to cook them. I say to each his own.
2 whole slabs pork baby back ribs - Membranes removed
Dry Rub:

8 tablespoons light […]

Here’s another assortment of pet peeves, this time a collection of things people say that cause me to bristle. Sometimes they’re said by servers, sometimes customers, sometimes owners and sometimes even me. Most of these are service-related and most are just as likely to happen at any restaurant in America. I’ve arranged these in chronological […]