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Rib eye after cooking
Look at that! Fantastic stuff. Read More » -
Sous Vide at home (and how I cooked a 15 pound rib roast in a cooler)
In mid-December, this was my first experiment with sous vide at home, a rack of lamb. Based on the utterly Read More » -
Ooooooh yeah
My brother is, without a doubt, the French fry king. You go, Lincoln! Read More » -
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Turkey legs on the grill
So often overlooked, time for some wonderful poultry! Read More » -
Chicken and corn on the grill, part II
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Use #1 for bacon fat
Of course the best thing about cooking bacon is the leftover fat. Here I took this morning's fat and covered Read More » -
Salmon poached in basil butter
Ooooh yeah! Read More » -
Grilled chicken on a hot day
With 2006 Saladin Haut Brissan. Wow!!!! Read More » -
Soon: Sous Vide secrets
Last week I did a 16 pound rib eye roast sous vide at home with nothing more than a cooler Read More » -
For today, and today only, Lincoln IS the grilling man!!
Happy Birthday Linc!! Argentine beef per the new Cook's Illustrated. Damn!! Read More » -
Lamb is all set
A ten minute rest is important. Read More »
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June 27, 2009
Jason Kallsen


