The short loin is a lot like the New York Yankees. Just like the Yankees always make it to the playoffs, the cuts from the short loin always make it on steakhouse menus, and like the Yankees, the short loin may have the most expensive lineup.
Well…it’s winter, and that sucks, but there are a few things that can make it more enjoyable. Besides booze and snuggies, add grilling to the list of things to enjoy in winter. Now, I know what you’re thinking, “grilling outside when it’s -10° doesn’t sound like fun,” but with a few tips for cold weather cooking you too can enjoy the hot smoky flavors of July in the middle of winter.
Marinades are not only a super effective way to introduce a ton of flavor to food, but they also serve a second purpose that might not be so obvious. Aside from adding flavor, marinades are also an effective tenderizer. They can act as a catalyst in the breakdown of tough protiens, vegetables and even fruit.
That said, marinades don’t have to be difficult. Store-bought marinades can be delicious but also expensive and full of salt and other fillers. The basics of a marinade can be broken down into three components: acid, oil and flavor.
Peppers of all sorts are delicious. I think most of us can agree on that point. But what happens when you roast some peppers over an open flame? Sweet and spicy awesomeness! Fire roasting your own peppers is super easy and can quickly elevate any simple dish into something spectacular. From sandwiches to salads, sausages or pastas, if you’ve got a hot grill and some peppers sittin’ in the crisper wondering what to do, then kick it up a notch!
Grilling pizza is simple, fun and delicious! It can make for a great family evening with everyone making their own mini pizza or even an awesome dinner party. Just grab some ingredients and let the guests make their own dinner!
Also, check out my super easy recipe for Buffalo Chicken Pizza!
Get your skirt steak quick facts in our first “Hot Topic” installment plus a great quick rub to get you started with with this excellent cut of beef!
Here’s a few great tips for some of the most basic cooking that all too often goes wrong. Far too many times have I had dry, over-cooked chicken breasts when eating at other people’s houses. The problem; people are freaked out about undercooked chicken. It’s not rocket science, folks. Follow these steps to perfect grilled chicken breast.
With Ribfest behind us, and everyone left jonesing for smoked ribs, how does one make ribs like a pro? It is much easier than you think to slow smoke your way into rib nirvana, and to prove it I am going to share with you some of the things I do when smoking ribs.
Ever been in a situation where you need to add more charcoal to your kettle, but you don’t want to set a hot grate of goodies in the grass? Ever had the urge to add some wood chips to the coals, but you’re too afraid your steak will take a spill? Of course you have!
Somewhere in the short history of mankind’s lust for fossil fuels we’ve discovered a milky white substance whose versatility may surprise you. From chocolate to candles, paraffin is proving to have some interesting characteristics.
