Cooking ribs takes some dedication and patience. The only things that makes a good rack of ribs are the sauce and a nice crunchy bark. (Notice I didn’t say marinade or rub? – “Aint, nobody got time for that!”) Sure there are some… Continue Reading →
Preparing London Broil is less about the seasoning and more about the cooking process and service prep. London Broil is a really tough meat and it can stay tough throughout the cooking process. If you don’t like your meat’s internal temperature… Continue Reading →
What an exciting and unexpected announcement! My very first partnership! Cerebral Dad has partnered with Blue Apron. Their mission is “to make incredible home cooking accessible to everyone.” They are also a great source to find the hard-to-find ingredients you… Continue Reading →
Catfish is probably the best grilling fish you can buy – second only to Salmon in my opinion. To prepare the catfish for the grill, you’re going to want to pat it down with a dry paper towel to get any… Continue Reading →
When grilling the sear is important. It basically dictates the end result and flavor profile. And although the end result can be achieved through several different paths, i.e. “Cooked meat,” the argument is flavor. I hold the belief, searing meat… Continue Reading →
Grilled some wings for lunch. This is my “quick” fall off the bone wing recipe. Chili powder Cayenne Paprika Sage Salt Pepper Thyme Garlic Powder Sesame oil Vinegar When grilling, bring the grill to temperature before placing the… Continue Reading →
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