Big, Bad Beefy Back Ribs

Smoking these gigantic beef ribs is not for the faint of heart – they are big and bad, as the title of this post says!  It takes some prep work, starting days ahead if your ribs are in the freezer.  Then on cooking day, plan on starting them fairly early because they need 6 to… Continue reading Big, Bad Beefy Back Ribs

Advertisement

Primal Burgers…buns need not apply

A mid-week cookout, just because! First, the burger meat!  Some people might gasp in horror at this, but others will nod knowingly in approval – but I have ADDED FAT to the grass-fed ground beef because it was 90% lean.  Not just any old fat, mind you, but 100% pure beef lard from grass-fed cattle… Continue reading Primal Burgers…buns need not apply

Perp-Walk Chicken

aka Grill-Roasted Chicken with Lemon, Garlic, and Fresh Herbs Saturday, May 21, 2011.  This date stands out for many reasons.  First, as I’m sure you heard, it was purported to be Judgment Day.  As 6 pm slid past uneventfully while we sipped Pinot Noir on our peaceful patio, with this chicken roasting away in the… Continue reading Perp-Walk Chicken

Smoked Pork Butt

BBQ!  There’s not too much I can say about making pulled pork – there’s a little bit of preparation time, some variation in ingredients, and the rest is up to the quality of the pork shoulder roast (Boston butt) and how good your smoker is.  Food and Fire has a variety of instructions for pulled… Continue reading Smoked Pork Butt

Baby Eggplants on the Grill

No recipe, just a couple of quotes from Molly O’Neill in A Well-seasoned Appetite: “One begins to recognize the appetite of spring, for instance, as delicate and careful, at its best a little awed and thus predisposed to savor… The impressionability of a life not yet weathered is the essential charm of spring ingredients: they… Continue reading Baby Eggplants on the Grill

Grilled Veal Rib Chops with Rosemary and Garlic

I have a special fondness for rib chops…be it beef, veal, pork, or lamb.  It must be something to do with the primal urge to gnaw the last remnants of fire-licked, juicy meat from the bone.  I’ve never claimed to be lady-like or restrained when it comes to eating! A rib chop differs from a… Continue reading Grilled Veal Rib Chops with Rosemary and Garlic

Steak Night

Ribeyes rubbed with Montreal Steak seasoning. Crispy romaine, nuggets of bacon-bourbon jam, fresh goat cheese, balsamic vinaigrette. Mushrooms sauteed in butter with garlic.   Every family develops rituals and routines that help define them, and in our house, quite a few of them, as you might guess, revolve around food. Now, I was not raised… Continue reading Steak Night

Chipotle-Lime Marinated Pork Kebabs

It was one of those first days of near-spring when it felt great to be outdoors.  Sunny, but with enough chill in the air to sit around the chiminea on the patio and indulge in some crossword puzzles while James stoked the fire with pinon wood, supplemented by fallen branches from the yard.  It was… Continue reading Chipotle-Lime Marinated Pork Kebabs