Curses, Tony Bourdain!!! I ran across a video on Facebook one night and realized that I must cook this. Anthony Bourdain did a video with Balvenie where he made steak au poivre over an open flame and was both immediately hungry and inspired. I didn’t have 7 hours in front of me to make the […]
AKA #MagicCityBurn vs. Shula’s Steak House Recently, I was lucky enough to receive a $100 gift card to Shula’s Steakhouse, somewhere that I would never normally eat. Dinner there was quite an experience. I had an amazing glass of XYZin 50 Year Old Vine Zinfandel and their 22 oz bone-in, dry aged, USDA Prime Cowboy […]
This isn’t my first steak post. But it’s by far the best example I have of cooking steaks recently. And the photos are much better than my last steak cook.
I have a good friend who recently received a Big Green Egg as a Christmas gift. He’s without prep space at the moment as he and his wife have been remodeling their kitchen and I am sad for his Egg as it sits lonely on his patio, all white and pristine. I thought I’d toss […]
So now that the Egg is cleaned out, I’m ready to start getting ready for TurkeyPalooza 2012. Being that my back patio is covered and there is 0% chance of rain. I can do this the night before too. If you recall, we started with a clean and empty Big Green Egg. 1. Insert the […]
So I’ve been quiet for a while. Not for lack of cooking. Not for lack of taking photos of food. Just, not posting in a timely manner. Thanks to eatdrinkandbemanly.com for reminding me of my social responsibility. I also have numerous pics of his fajita recipes, which are excellent. A couple weeks ago, we picked […]
Tonight’s recipe comes from PinkBites.com. Thanks to Pinterest, I can now see other people’s pictures of foodporn and go and do likewise. So I figured I’d go ahead and give credit where credit is due. Thanks!! Ingredients: 1 lb of flank steak, thinly sliced crosswise (we used pre-cut fajita meat) 1/4 cup of cornstarch 3 […]
I’ve smoked pork butts and ribs in the past. But , until recently, I’d always been a little intimidated by beef brisket. I never felt comfortable holding a consistent low temp for as long as needed for a brisket until I moved to the Big Green Egg. My old smoker was leaky and drafty. Ribs […]