Kenny Rogers

Picked up a new toy for my cake day. It's something I've wanted for a long time but never pulled the trigger on. After all, who needs more crap? So Weber makes a rotisserie adapter for the Kettle, and we are loving it. Yesterday, I tossed some pork chops in…

Cherry Kissed

This is how you grill a chicken breast. 165 in the middle, smoked with a sliver of cherry, and rubbed down with a chili / lime blend seasoning. The method is on wiki#smoker, but it's fairly straight forward. Season chicken and let sit 15 minutes Toss chicken breasts on grill…

We're Lovin' It

Following along my main page's post of "How to Grill a Burger," I would argue that smoking a burger yields much better results. Steps 80/20 ground beef Seasoned with salt, pepper, and garlic Smoked at 300° over oak lump with cherry and pecan chunks Seared at 700°+ for a…

Next Level

Every Saint Patrick's Day it's tradition to boil our food beyond recognition. This is so we can pretend we're authentic Irish citizens for a few hours. We also drink green beer until our floor looks like Kermit fought a steamroller, but alcohol should certainly not be a one-day adventure. This…

Fo-ma Sho-tays

Getting really into brines lately. Ever since this last Thanksgiving's turkey, I now want to brine everything. So last night I tossed some beef short ribs into a bag, mixed with some Cattleman's Grill Butcher House Brine, then let sit overnight. Instructions state not to rinse off brine before cooking,…