I Love Grill

Steak is something really primal and primitive, meat in the life circle of a mankind will always have a dominant position for healthy nutrition. You don’t need a

The whole while he had a compound butter melting away in the bottom drip tray mixing with juices of the steak as it dripped below. The second ribeye

“Reminds me of some of the omelets i’ve made while camping, father in law called it a buddha omelet, one with everything…3 little pigs, cheese, onion, shrooms, tomatoes,

The chicken said, “It looks good to eat already”, and stole your steak.

I bought a piece of USDA Prime Grade Brisket from my local butcher and I bought a piece of USDA Choice Grade Brisket from my local grocery store.

10 Brisket Fundamentals1. Meat2. Equipment and Gear3. Trimming4. Rub and seasoning5. Wood and Fire6. Smoking and cooking7. Crusting8. Foiling9. Mopping10. Tenderness and doneness

There are many pitmaster’s on YouTube, but you’re unique the way you cook!

For today’s cook I am doing something I seen but never really gave it a try. You know I love dry aged steaks, I also like whiskey and

Lamb Shoulder Chops Ingredients:– 4 Lamb Shoulder Chops 1” thick– 2 Tablespoons Kosher Salt– 2 Tablespoons Corse Ground Black Pepper– 2 Tablespoons Fresh Rosemary chopped fine– 1 Tablespoon

The 3-2-1 method of cooking pork spare ribs is something I have been looking forward to trying out. I decided to do it this weekend since I was

With Country Style Pork Ribs on special at the store, I picked up about 8 pounds of this delicious meat and smoked it with some Hickory Wood on

Beef Back Ribs can be some of the most tender, juicy, and flavorful of all the different ribs you can prepare. In this video I give a rack

International Street Food Festival – Gusti di Frontiera, Gorizia, Italy

The 30-inch spoked wheel allows you to effortlessly raise and lower the grill grates, giving you total control over the intensity of the heat. This technique is ideal

In German. Still worth a watch.