I came up with this recipe after reading about Rao's Lemon Chicken in my recent Cook's Illustrated magazine and I had every intention of creating that recipe Continue Reading
Cooking
I posted pictures of my lasagna on the BGE last weekend and a few folks requested the recipe. Since it's too long to post in comments, I Continue Reading
The "reverse sear" method sounds a lot more complicated then it is - when this first crossed my desk several years ago, I was hesitant to try Continue Reading
This recipe was a creation of opportunity – mainly meaning that I had a lot of leftovers and I wanted to create something that would be a Continue Reading
This recipe contains only (5) ingredients and (2) of those are salt & pepper - so when I say this is a crazy easy and crazy good Continue Reading
Yield: 2-2.5 gallons Cooking specs: Large BGE, Huge Cast Iron Pot, No Plate Setter. Temp target 350 degrees – 400 okay to start with, just work on lowering Continue Reading
It must be the fall weather (sub 80 degrees in Houston) that made me crave meatloaf, so this past weekend, I decided to give it a whirl Continue Reading
My previous post about Hasselback Potatoes will give you all the background and basic history of these delicious spuds. Continue Reading
This is a base recipe that I’ve concocted. You can change this up by adding things like bacon, green Continue Reading
I’m a meat and potatoes guy through and through (anyone surprised?) and I love me some pot roast. However, growing up – pot roast was always something Continue Reading