Even though the chicken was a bit burnt.
Tonight only, Tom is the grilling man
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Author Archives: Jason Kallsen
David applauds meat!
Tonight David is The Grilling Man
Awesome stuff on the St Croix from David Burley of the Blue Plate Restaurant Company.
Turkey legs on the grill
So often overlooked, time for some wonderful poultry!
Now for short ribs
With the skirt steak off, I’m putting some short ribs on offset heat and letting them go for a couple of hours. Short ribs are so much fun to cook, and easy to cook well, as long as the heat is low and you make a little basket out of foil for them to sit in. Treat them like pork ribs … slow and low for at least 3 hours will do you right.
Skirt steak
Love love love love fast grilled skirt steak. Perfecto!
Pot Roast Day!
I found a three pound roast buried in the freezer. We thawed it out and dry aged it for four days on a salt free Argentine rub. I'll grill it first to char it up and slow roast it. Let's see what happens.
A beautiful aged rib eye
Dry aging your own meat is easy and should be done with all beef cuts in my opinion. Place on an elevated rack over a cookie sheet, and place in the fridge, uncovered, for 3-5 days. If you have a dedicated meat refrigerator (and if you don’t you should) snake a little fan in there to keep the air circulating. The cut will lose 10-20% of its mass and up to 15% of its weight … all in the form of water content that leaves the meat tasting even better.
The wine ninja strikes
This has nothing to do with grilling. But really, how often do you see a drinking ninja?
Perfecto!
Looking good!
New pizza stone for the grill!
I’ve always had trouble with grilling pizza, and I’m always on the lookout for ways to do it easier and better. I just purchased a new pizza stone with an enamel coating. It’s designed to go directly on the grill, but keeping consistent temperature is proving to be a problem (if I’m not cooking, it’s getting too hot; If I’m cooking, it gets too cold). I’ll keep you up to date on how the progress goes.