May 25, 2008 
Jason Kallsen 
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Other posts
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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 Read More » -
Zin and Ribs 2009 tasting!
Fabulous annual event. Thanks Bob K!!! My ribs turned out well. Babybacks 7hrs on cherry. Rub was simple Old Bay Read More » -
Salmon is done – a smudgy photo
A wee bit of grease was on the lens of my phone, so it’s not a sharp as I wanted. Read More » -
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 » -
So who is Dario Cecchini?
The quote on my blog header is from the master of meat, the butcher of Panzano, the king of all Read More » -
T Bone steaks on sale this week
You gotta love $5.99 a pound for T-Bone steaks at Cub Foods! I bought a mess of them and dry Read More » -
TGM Mac and Cheese: no messing around
Mac and Cheese is a totally under-appreciated and overlooked art form. So for the first time, The Grilling Man is Read More » -
Yes!!!
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Chicken and corn on the grill
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The ultimate burger
It's 94 degrees outside, and I'm hungry! 2/3 pound local beef (80/20) with home grown herbs and parm reggiano mixed Read More » -
That was really good! …
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Now THAT’S a meal!!!
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