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 […]

The Copper River flows some 300 miles through Alaska, and the salmon that attempt the journey up that river are some of the richest, tastiest fish in the world.
The Copper River king salmon has a firm red flesh and a rich, nutty flavor that really calls for a minimalist approach when grilling.  I almost always […]

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 […]

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 […]