Get Your Grill On

This comes to us from the Irish Medial Times…
BBQ’s new secret ingredient
Barbeque season looms, and with or without the appropriate weather, there’s a new ingredient that should grace the grill of every meat-eater with even the remotest interest in health: rosemary.
Family doctors may soon be giving cooking tips, if research appearing in one journal passes […]

I really enjoy grilled pork loin - it’s quick, cheap, tasty, and very versatile. It’s the first thing I reach for when we’ve got guests to feed on short notice. The only issue I have with it is, that because pigs have been bred to be so lean these days, this cut can dry out […]

The winner of the fourth annual People Choice campaign, Death Valley Chipotle chips beat out flavors such as Wicked Hot Sauce, Mango Chili, Jalapeño Salsa Fresca, and Orange Ginger Wasabi. In addition to the winning flavor, the colorful bag is emblazoned with fan tributes shared during the fourth annual People’s Choice campaign.
Upon opening the bag […]

With this being National Barbeque Month, I went ahead and did something I have wanted to do for awhile. Put my knowledge and skill on tape and put it out their for the world to see!
This summer Food Network will be airing a new show with Chef Bobby Flay called “Grill It”. Food Network […]

While it’s true that northern winters have not entirely stopped us from grilling pretty much year-round, there does come a point in the Spring where all of a sudden the air is warm and the sun is high. A day where standing around tending a grill stops being a chore and starts being a joy.
For […]

Editor’s Note: Pork should always be cooked to an internal temperature of 160 degrees F to avoid any risk of food-borne illness.

The Other, Other White Meat. Berkshire Pork is a special treat. Berkshire is a breed of hog. Today’s roast comes from the Eden Farms located in Iowa. They are a cooperative of 25 small […]

I love grilled pizza, and if you haven’t tried it yourself, you are sorely missing out. My hands-down favorite is a version with caramelized onions and warm, melty goat cheese. I first made that recipe some 13 or so years ago, and now that my mouth is watering, that is definitely going to […]

Grilled Citrus Lobster Tails
serves 4

1/2 cup unsalted butter, melted
1/2 cup EVOO
3 T. fresh lime juice
2 T. fresh OJ
2 tsp. smoked paprika
1/2 tsp. citrus grill seasoning
1 tsp. minced garlic
1-1/2 tsp. kosher sea salt
1/4 tsp. black pepper
4 lobster tails (8 to 10 oz. each)

Preheat a gas grill for high heat. Lightly oil the grate or spray it […]

Tuna loin is the section of prime meat that lies next to the fish’s lateral line and provides most of the tail’s propulsive power. Steaks cut from these loins really benefit from being treated more like beef than fish - sear them quick and hot and serve them no more done than medium rare.
Marinate the […]

Grilled asparagus is the soul of simplicity:
First - Find the freshest, tenderest spears you can find. Snap off any tough ends.
Second - Mix up a marinade of a 50/50 mix of balsamic vinegar and olive oil. Add a dash of kosher sea salt (and a dab of Dijon mustard if you’re feeling extra fancy).
Third - […]