If you are a World Cup fan you’ll want to check out this recent article in the Austin Chronicle. The author’s doing a themed cookout with each game, with recipes that coordinate with the teams. So for example for Serbia & Montenegro vs. Netherlands they’ve selected cevapcici, grilled ground meat patties, sometimes sausage-shaped, and considered [...]
Wednesday, June 21, 2006
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A few weeks ago I wrote about the The Smokenator contraption that converts your Weber grill into a water smoker. The other day I tried out a smoked chicken recipe to see how it did. To get started, cut some pats of butter (about 1/2 a stick) and some fresh herbs such as rosemary and [...]
Sunday, June 11, 2006
There’s nothing quite as easy as grilling corn on the cob. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests. There’s lots of ways to prepare corn on the cob, but I only eat my corn one way of course, and that’s grilling it. Grilled [...]
Monday, May 22, 2006
Wanna grill up something a little different this summer? How about some good old fashioned llama patties. Or better yet, a double bacon llama cheese burger. Just like Quetzalcoatl used to make. If you don’t have a llama dealer in your neighborhood (the local H.E.B. is suspiciously out of llama) you can still get your [...]
Saturday, May 6, 2006
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Last week I told you about a mail order steak shop I’m trying out called Steaks of St. Louis. Last night I grilled up a little “earth and turf” trying out their porterhouse cut pork chop and New York strip. The pork chop was huge, moist and not too lean. A good sign. This particular [...]
Thursday, April 27, 2006
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The folks over at Wicked Tomato have posted an interesting recipe for cocktail meatballs, featuring their particulary flavor of BBQ Sauce. Sounds interesting, that’s for sure. Sam’s and Costco both sell bags of frozen mini-meatballs, which would make this a quick and easy appetizer. Ingredients 1 jar Wicked Tomato BBQ Sauce 1 Tbs. horseradish 1 [...]
Thursday, April 27, 2006
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While not generally a problem down here in Texas cattle country, you just can’t get good quality steaks everywhere else in the country without heading over to your local boutique steakhouse. Thanks to the wonders of dry ice and fast shipping however, Steaks of St. Louis gives you another option. From their website you can [...]
Thursday, March 2, 2006
Ever wonder what the difference is between a Prime cut and a Choice cut of meat? Which one is better? How about a Select cut? Who determines the grade of beef and what are the primary considerations that factor into it. How does the grade of meat you have selected effect the taste, tenderness, and [...]
Wednesday, February 22, 2006
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Ingredients 2 lbs. white new potatoes (cut into chunks) 3/4 cup sour cream 1/4 cup mayonnaise 1/2 cup chopped green onions 4 slices of bacon (cooked) Directions Boil potatoes in salted water, reducing the heat to a simmer after it comes to a boil. Simmer 10-15 minutes until the potatoes are tender. Drain well. Whisk [...]
Monday, January 2, 2006
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This is a suprisingly good side dish for just about anything from chicken to pork chops. It’s quick, easy, and unexpected. To grill carrots and other small vegetables you’ll need a grilling wok or vegetable basket with holes to expose the carrots to the fire. Heat the grill and the wok on high heat. Take [...]
Thursday, October 20, 2005
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I’ve tried lots of BBQ Shrimp recipes, but this is my newest favorite. Simple, but delicious with a little kick (or a lot, depending on how many chipotle peppers you use.) For grilling I find that Tiger shrimp, because of their large size and stronger flavor work best. Sorry I don’t have a picture, of [...]
Sunday, September 18, 2005
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You’ll find Chicken sate to be a featured appetizer in many Thai restaurant, but in my opinion they make a good meal on their own when served over rice. Once again I ate them all before taking a picture. Mine look a little different those pictured here. I like mine with a little char on [...]
Monday, September 12, 2005
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Got a crowd of hungry folks to feed? Weighing in anywhere from 80 to 120 pounds, barbecuing a whole hog is a sure way to feed a hungry crowd. This article provides some interesting background on this Southern tradition. While a pig roast is always cause for a celebration, for everyone except the pig I [...]
Monday, September 12, 2005
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Huli Huli is Hawaiian for barbecued chicken, and it sounds delicious. Pineapple, rice wine vinegar, and ginger give this dish an Asian flavor. This recipe is especially well suited to rotisserie cooking. By the way, one of the ingredients may not ring a bell to you. “Shoyu” is a type of Japanese soy sauce. Understanding [...]
Sunday, September 11, 2005
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When most people think of barbecue sandwiches, two things come to mind. Chopped beef and pulled pork, depending on your particular neck of the woods. But have you ever considered a chopped chicken barbecue sandwich? Slow smoked, pulled and chopped, a delicious dish. The secret however, is in the sauce. As with pulled pork, you’ll [...]
Friday, June 30, 2006
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