July 09, 2008 
Jason Kallsen 
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Other posts
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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 » -
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 » -
First one off
Damn!! Read More » -
I love bacon so much!
I really do. Talk about one of the greatest pleasures in life… A pound of thick sliced cured pig! Wow! Read More » -
Burgers are done!
With lunds and byerly's fire roasted corn salsa — GREAT stuff! New favorite! Beverage: Yalumba Barossa Shiraz-Viognier 2005. Great stuff. Read More » -
Tonight David is The Grilling Man
Awesome stuff on the St Croix from David Burley of the Blue Plate Restaurant Company. Read More » -
Fresh red snapper
Stuffed with oregano and tarragon. Why oregano and tarragon? Because they are growing like weeds and I have a ton Read More » -
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 » -
Skirt steak on a hot grill
It’s actually a difficult day for me. I went to my local old reliable meat shop and asked for skirt Read More » -
Turkey legs on the grill
So often overlooked, time for some wonderful poultry! Read More » -
Copper River Sockeye on a bed of hickory!
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Whole salmon stuffed with fresh herbs!
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