June 16, 2008 
Jason Kallsen 
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Other posts
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Experiment successful
These are simple but damn good. Lightly wrapped in foil (vent on top) 1.25 hrs at 350 then one hour Read More » -
Shashmi grade swordfish with asparagus
Yum. Couldn't pass up perfect swordfish!!! 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 » -
Fish tonight!!!
My brother is doing the job! Go Linc! Read More » -
Spencer too!
My son Spencer wanted to acknowledged as The Grilling Man tonight as well. He’s posing with a pork loin that Read More » -
Tonight Bill Ward is The Grilling Man!
Lamb ready to enjoy with Saxum Grenache. Yum! Read More » -
T Bone steaks on sale this week
You gotta love $5.99 a pound for T-Bone steaks at Cub Foods! I bought a mess of them and dry Read More » -
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 Read More » -
The ultimate burger
It's 94 degrees outside, and I'm hungry! 2/3 pound local beef (80/20) with home grown herbs and parm reggiano mixed Read More » -
Why I love Widmer’s Meats
There are two great reasons why I buy lots of meat from widmer's in Saint Paul (corner of St. Clair Read More » -
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 Read More » -
Sockeye on the grill along with veggies
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