Nothing stops The Grilling Man

Nothing stops The Grilling Man

If you're new to The Grilling Man, consider subscribing to my RSS feed. Thanks for visiting!Thunderstorm just rolled in. Know what that means? Chicken brats with mango and jalapeño, onions, carrots, celery, and cauliflower. Yeah boyeeeeee!

Easter dinner prep has begun

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 and a quick finish on Dad’s gas grill.

Tonight Bill Ward is The Grilling Man!

Tonight Bill Ward is The Grilling Man!

Lamb ready to enjoy with Saxum Grenache. Yum!

Valentine’s Day Grilling Man Style

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 night, knowing that it’s a full house. On top of that, there are many amateur eaters that go out that night and you hear

My favorite mail order sauce of all time

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 or a barbecue talking about my love of meat. He understood well. There are few things in life better than having an employer than

The perfect meat rub for grilling and barbecue

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 meat just far enough ahead of cooking to impart some wicked flavor. There are endless great rub recipes out there, including the legendary Mike Mills’ “Magic

Sous Vide at home (and how I cooked a 15 pound rib roast in a cooler)

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 awoke Christmas Eve morning and decided to do a fifteen pound rib roast in a cooler full of water! *** The process of sous

Grilled meatloaf

Grilled meatloaf

Tonight it’s a modified meatloaf recipe, done on the charcoal grill of course. The results were fantastic. Pitch perfect spice, sweet, and savory. Here is the recipe: TGM MEATLOAF Ingredients for the ‘meat mixture’ 3 pounds of ‘meatloaf blend’ from the store (beef, pork, and veal). Try to get a