Recent Posts

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  Chicken Thighs!

  Related Read More »
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  Dry aged rib eye and lobster tail

  A little pre valentines enjoyment! Related Read More »
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  Steaks are ready for Dad’s 80th birthday party!

  Tonight it’s time for grilled Tenderloin with a Lebanese garlic sauce. Can’t wait. Related Read More »

• Welcome new readers from Food Wishes!

  So my little blog about grilling some food suddenly saw a fantastic spike in traffic, thanks to mention in the fantastic blog Food Wishes with Chef Read More »
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  Today, July 4 2012, my brother is The Grilling Man

  You go Linc!!! Related Read More »
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  Australian seafood skewers, soft shell crab, and my first video

  Yesterday I did a Facebook poll asking: what should I do for Memorial Day weekend? The overwhelming response was seafood, and quite a few indicated the Read More »
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  A new smoker and a good day ahead

  I got myself a new toy yesterday, so it’s time to break it in. Two chickens, 20 pounds of shoulder, and a rack of ribs. Related Read More »
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  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 straying from grill-focused recipes and bringing Read More »
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  Nothing stops The Grilling Man

  Thunderstorm just rolled in. Know what that means? Chicken brats with mango and jalapeño, onions, carrots, celery, and cauliflower. Yeah boyeeeeee! Related Read More »
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  Easter dinner prep has begun

  Tomorrow is the last of the great holidays until July 4th, and we are going to celebrate with nine beautiful NY Strip steaks, done sous vide Read More »
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  Tonight Bill Ward is The Grilling Man!

  Lamb ready to enjoy with Saxum Grenache. Yum! Related Read More »
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  Valentine’s Day Grilling Man Style

  When it comes time for Valentine’s Day, I stay far away from the restaurants. Why? Many restaurants jack up their prices just a bit for the Read More »
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  My favorite mail order sauce of all time

  In the early 2000’s, I had a boss named Dieter. And a great boss at that … we had many times together hanging around a grill Read More »
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  The perfect meat rub for grilling and barbecue

  One of the many secrets top notch grilling and barbecue chefs have is the use of the “rub”, or the combination of dry spices added to Read More »
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  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 delicious success of the lamb, I Read More »