I recently purchased a copy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes and it wasn’t long before I had picked out a recipe to try. One of the things I like about cooking with cast iron is that I can use many different outdoor cooking devices as a heat Continue reading … Cast Iron Skillet Steak I love Tri-Tip! Tri-Tip is second only to Ribeye when it comes to picking my favorite cut of beef. It’s an incredibly flavorful piece of meat that takes smoking and grilling well. My preferred method for cooking Tri-Tip is on my Weber kettle using indirect heat until 130 degrees internal and then a quick Continue reading … All Spiced Up Tri-Tip Watermelon Rind that tasted good! Who would have thought that? Certainly not me. I was originally going to make a fresh peach chutney to go with this dish but it’s a little early to find peaches in the store. This led to a little searching through cookbooks and the internet. I came across a Continue reading … Plank Grilling: Brie With Watermelon Rind Chutney The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks is one of my favorite grilling cookbooks. The recipes are simple to make, yet can provide some very complex flavor profiles and this recipe is no exception. Normally sliced potatoes would take a long time to cook on a plank, but by Continue reading … Plank Grilling: Parmesan Herbed Potatoes I wanted to come up with something a little different for this Meatless Monday post. I had read several other blog posts and recipes for mushroom burgers and thought that with a little twist they would be great as a Meatless Monday salad. Back in January I attended the Fancy Food Show in San Continue reading … Meatless Monday: Mushroom Cake Two Ways I am intrigued with Asian flavors! My BBQ Goal this year is to figure out ways to incorporate Asian flavors into what would be traditional “American Style” grilling and barbecue. Tonight’s dinner was grilled Tilapia with grilled swiss chard and grilled baby bok choy. After grilling the swiss chard and bok choy it was tossed Continue reading … Grilled Tilapia, Swiss Chard & Bok Choy This past week I was asked by a friend to develope three recipes using his rubs. The recipes would be used on new website and possibly in a self-published cookbook in 2011. Because I promised a degree of confidentiality on this project the name of the rub has been left out of the recipe below. Continue reading … Stuffed Poblano Peppers (Take 1) |
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