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Hail at Chris’!!!!
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Lunch at the office
It's not grilled, but look at that JAMON!!! Annette is doing a Spanish presentation and I'm about to get HAPPY!!! Read More » -
Oooh yeah
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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 Read More » -
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 » -
Oooh yeah!
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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 » -
Ahhhh… Fall Fish!
Time for some SNAPPER! 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 » -
Four rib racks and four shoulders
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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 Read More » -
Power is out
Stuart playing by flashlight Read More »
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May 31, 2008
Jason Kallsen


