Get Your Grill On

The Meat
Pick USDA Choice or Prime beef. These top 2 grades will have enough marbling (thin streaks of fat in the muscle) to give you a tender, juicy, flavorful steak.  Know your cuts and what you like.  Filet mignon will be oh-so-tender, but not necessarily very flavorful. Rib-eyes have excellent flavor, but can be […]

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 […]

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 […]

Welcome back to the Chilebrown smokehouse. We are continuing to Makin Bacon. The bellies have been curing for eight days in the refrigerator. I have turned the packages over three times. The next step is to rinse some of the salt off. I took a large pan and added fresh water to rinse the bellies. […]

I love having breakfast for dinner. The Husband? Not so much. So it’s with recipes like Grilled Tuscan Steak with Fried Egg and Goat Cheese that I can get away with it. I caught an episode of Giada DeLaurentiis’ show, Everyday Italian, recently, and this was one of the recipes she made. I love melty […]

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 […]