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13 July, 2015

Smoked Pastrami Shortcut

Smoked Pastrami Shortcut
Posted in : Recipes, Tips & Techniques on by : Barry CB Martin
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My wife loves corned beef. Me? Not so much. So it should not surprise you every St. Patricks Day we have corned beef. She also likes pastrami and I do enjoy this deli style meat. This past week I spied in the freezer one of the several extra packages of corned beef purchased in March so we have, in her
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5 October, 2014

Steak with Mustard and Whiskey Sauce

Steak with Mustard and Whiskey Sauce
Posted in : Recipes, Tips & Techniques on by : Barry CB Martin

Steak. Mustard. Whiskey. OK – that pretty much has the attention of most guys (and a few gals) reading this headline. A little background and disclaimer for the lawyers and FTC. I originally wrote this recipe for a segment on the Weather Channel called “The OutDoor Chef.” It was a big hit and I pretty much left it
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5 August, 2014

Cast Iron Basics

Cast Iron Basics
Posted in : Tips & Techniques on by : Barry CB Martin
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#ad My mother used cast iron – as did her mother. It was the only cooking equipment they had in western Wyoming. They grew, harvested and hunted or fished for nearly all the food they ate. Cooking outdoors over open fires in the hot summer and indoors on wood burning stoves and the fireplace in winter.Grandpa
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4 August, 2014

4 Ways to Cook a Ribeye Steak

4 Ways to Cook a Ribeye Steak
Comments : 1 Posted in : Tips & Techniques on by : Barry CB Martin
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The ribeye is one of the most popular steaks in America – whether cooked at home or dining out. Essentially it’s a slice of prime rib on prepared as a steak.  Ribeye has a beefy flavor and both USDA Choice and Prime grades have good marbling of fat too. Because of its popularity it also take a hefty chunk
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17 July, 2014

Fair Burgers
Make these tasty treats of summer at home

Fair Burgers <br>Make these tasty treats of summer at home
Posted in : Recipes, Tips & Techniques on by : Barry CB Martin

Walk any mid-way at the local community fair and amidst the sounds of games and rides there is the distinctly compelling smell of “fair burgers.” Beginning before the 4th of July holiday and lasting well into September there is an aroma of food throughout small-town America. It’s the fragrance of ground hamburger meat and onions on a steel flat
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14 July, 2014

Flame Searing Steaks

Flame Searing Steaks
Posted in : Tips & Techniques on by : Barry CB Martin
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Flame Searing Steaks Cooking beef steaks outdoors on the grill can produce a delicious flavor on the surface of the meat. As the fat drips onto the coals (or flame tamers/flavorizer bars) it instantly vaporizes and turns to smoke that wafts up to coat the surface of the steak with flavor. But the top and
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