Get Your Grill On

It’s Summertime, and that means hamburgers and fresh sweet corn hot off the grill. This recipe takes preparation and a little coordination to get everything on and off the grill at the right time, but the results are well worth it.
Double Cheese Bacon Onion Double Burgers with Southwestern Sweet Corn
For the burgers:

1lb ground beef (preferably […]

The heat of the grill does a lot to tone down the spiciness of the marinade.
Chipotle Marinade

¼ cup olive oil
1 chipotle chile canned in adobo sauce
3 tablespoons freshly squeezed lime juice (about 2 medium limes)
1 tablespoon honey
2-4 cloves garlic
1 teaspoon kosher sea salt
4 boneless, skinless chicken breasts

Put all of the ingredients (except the chicken) in […]

After enjoying pozole (a stew made from hominy, pork or chicken, and green chilies) in Mexico, I decided to try a version of the dish on the Big Green Egg.

I wanted to try the barbacoa technique, where the meat cooks over the stock. I started with one nice roasting hen that was rubbed with Goya […]

For a bit of a change of pace, I decided to try some big ol’ scallops on the Big Green Egg.
I started with a little over a pound of fresh diver sea scallops. Half of them went into a Thai marinade:

4T sweet chile sauce
1T lime juice
4T soy sauce.

The other half were marinated in my version […]

Brisket is a cut from the breast of a side of beef, and pastrami is brisket that has been cured and smoked. It is certainly one of the best things every to happen to a brisket. I’ve been curing my own for a couple of years now, and it’s well worth the effort.
Start with […]

I’ve been in the mood for surf and turf, so when my dear wife picked up some nice beef fillets and some truly exceptional sea scallops, I was more than happy to throw them on the grill. The only question was how to prepare them?
For the scallops, I decided that simple is best and just […]

I’ve been wanting to try and duplicate the tasty red pork that we get at our local Chinese restaurant. After doing some research, I decided to start with a 13-pound pork butt (shoulder roast) thinly sliced into strips. Rather than use food coloring to get the usual red color, I went back to the traditional […]

I decided to do something a little different than traditional pulled pork - pulled ham.
I started with a 5lb half of a pork butt (a.k.a. Boston butt or pork shoulder roast) and cured for 5 days using a mixture of 5T of Morton’s Sugar Cure and 5t of Dizzy Pig Red Eye Express.
After curing, I […]

Spare ribs are the big, meaty ribs that come from the belly of the pig. They have more fat and flavor than back ribs, but also require a bit more time or attention to prepare successfully.
The 3-2-1 method is one of the best ways to ensure that spare ribs give up all of their tender […]

Flat Iron steak is a relatively new cut of meat. It comes from the top shoulder of the chuck. It usually ends up as ground beef, but if the butcher fillets out the nasty strip of connective tissue, you end up with two decent hunks for beef that are as tender as tenderloin and as […]