Get Your Grill On

During a trip to Tulum, Mexico we had a chance to enjoy an excellent escabeche at a great little restaurant called Don Cafetos.
Most escabeches are little more than pickled peppers and maybe a carrot or two. But Don Cafetos’ escabeche was a meal unto itself - onions, carrots, peppers, garlic, green beans, potatoes…
This is […]

The argument in regards to wood versus briquette, versus propane, versus electric heat sources in smokers has got to be way older than the one on PC versus MAC, and that’s saying something. We know that for grilling, there is an exceptional difference, but does it matter for hot smoking (approximately 200 to 250 degrees […]

It’s getting to be the end of Summer and the peppers are at their prime. This is an easy one-dish cook that melds the sweetness of the peppers, the spiciness of the sausages, and smokeyness of the grill.

1 large onion, sliced
1 clove garlic, chopped
6 cups mixed sweet peppers (bell, Hungarian, banana…) sliced into strips
2 tablespoons […]

Pulled Pork Nachos, just the name its self gets the saliva in the mouth get eager with anticipation! This has become a family tradition in my home, to the point where I think we only smoke pork butt just so the next day we can have Pulled Pork Nachos!!

So what is needed to make this […]

These are a great snack and are a whole lot cheaper and tastier than the commercial variety.

1 pound of raw almonds
1T kosher sea salt
1t peanut oil
1T honey
1-2T of your favorite barbecue rub
Enough water to cover almonds

I dissolved the salt into the water, added the almonds, and let them soak overnight. The next day I let […]

My dog Oscar has an idea how to make Pulled Beef. I turned my back for an instant and look what happened. Luckily for both of us he only got a taste. Today I am smoking a 7 bone Monster Roast. This is a very flavorful cut of meat. It has a lot of marbled […]

One of the challenging things of barbeque is trying new things. The challenge for me is to try new things and in the process make them not only edible but something both family and friends would want to eat again.
I recently had the opportunity to try my hand at smoking buffalo (Thanks Ben for the […]

I ordered in some Beef Brisket, nicely trimmed, with just the right amount of fat left for flavor. I took the brisket and headed to the smoker. First I rubbed the brisket down with pepper, garlic, salt, and a blend of Asian Smoked Seasonings. I was going to create an east meets west brisket and […]

When you get involved in competitive barbeque contests you learn quickly that there are many individuals in this sport who are incredibly talented at what they do. These are men and women take this sport seriously, doing their best to produce barbeque so close to perfection that it becomes a barbeque enthusiasts dream just to […]

The best meal we’ve had this Summer.
Charred Onion Salad (from Elizabeth Karmel’s Taming the Flame, by way of Serious Eats)

2 large sweet onions
4 slices of good crusty french bread
1cloves of garlic, cut in half
2 tablespoons balsamic vinegar
1/2 cup chopped fresh Italian parsley
2 pieces of jamón serrano, cut into strips
Grated Parmesan to taste
Olive Oil
Kosher sea […]