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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 » -
Ingredients!
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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 » -
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 » -
18 racks in Tempecula California!
Well done Lincoln! Special guest Grilling Man!!!!! Read More » -
Another win for The Grilling Man!
My brother and I did 18 racks of baby backs on a tiny little hibachi style grill. How? Rubbed the Read More » -
Salmon poached in basil butter
Ooooh yeah! Read More » -
Ahhhh… Fall Fish!
Time for some SNAPPER! Read More » -
Dang! Dem some THICK chops!
On the last great day of summery weather here in Minnesota. Tomorrow: winter (figuratively). Thick cut pork chops can be Read More » -
Pork loin roast covered in bacon
I scored the meat so the fatty drippings leached into the super lean roast. Worked out great and was a Read More » -
Prime steak with truffle butter!
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A whole mess of kebabs
Tri tip steak is still one of the great bargains out there. Always keep some kebab sticks in the drawer Read More »
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March 24, 2010
Jason Kallsen



Yay ribs!