August 6th, 2009
Barbecue can mean different things to different people depending on where you live in this world. I like ribs and tri-tip; but my favorite BBQ is the pulled pork sandwich. Pork shoulder slow grilled with low indirect heat until the meat is so tender that it starts to fall off the bone, then pulled to shreds, slathered with vinegar based BBQ sauce, and topped with coleslaw in between warm bun -- that North Carolina BBQ is hands down my favorite.
I have personally made pulled pork by slow roasting it in the oven and in a crock pot but never on the grill. I have been itching to do it the traditional North Carolina way by smoking the meat but it takes a long time to execute and as some of you know time is something I haven't found enough of these days. To my surprise I had a full weekend at home so as I caught up with stuff around the house I tended to the BBQ grill.
September 6th, 2008
It's part of my belief that when eating meat, the whole animal should be respected and valued in its entirety. Something that many Americans neglect these days. In the old days when humans lived among the animals that they raised, a meat animal would be valued as a whole, unique parts such as tongue, head, cheek, brains, heart, liver, tail, and etc. would be enjoyed not just because waste was not acceptable, but also because they are simply delicious.
April 2nd, 2008
Marinated Tri-Tip Roast Recipe
Spring is in the air and its time to dust off that grill! And what better way to break it in than with a good piece of red meat - an all-time favorite among our friends is tri-tip. This is primarily due to the fact that
March 10th, 2008
Homemade Corned Beef Recipe
Let me start this post off by first addressing the lack of updates to Wasabi Bratwurst as of late. This year we have been very blessed with rain here in Southern California. So much, that we have in only the second month of the year, already received what feels like 2 years worth of rain; and this translates into a lot of snowfall for the local mountains. That being said, most of my off-time has been dedicated to hitting the slopes before the snowboarding season ends and the lack of updates on the blog is primarily due to that reason. To the end of the season all I can say is I am thankful there is an upcoming holiday that will help me to drown my sorrows and ring in the Spring. Continue Reading »
January 17th, 2008
Slow Cooked Roast Beef Recipe
We made this recipe for Christmas. Always being the entertainers and hoping to have a low-key, inexpensive dinner this Slow-Roasted Beef Recipe was our savior. Besides being extremely easy to make, this recipe uses a bargain cut of beef. Granted, it is not as flavorful as, say, a cut of prime rib but it's much easier on the pocketbook. Your best bet for this recipe is the eye-round roast; good flavor and uniform shape that guarantee even cooking.
If you have an
January 5th, 2008
Best Hamburger Recipe
Hamburgers, an essential ingredient for an All American summer (or if you live in Southern California, just another weekend). There is something irresistible about a burger that even the most devout advocate of haute cuisine cannot deny. Good friends grilling and drinking in the backyard and a little friendly competition.
Gourmet Hamburger Contest
A colleague of mine recently hosted his first ever 'Build-A-Better-Burger' Contest, and as you can imagine there were a myriad of extravagant hamburgers served. Each was designed to tantalize the taste buds of the competition. As with any competition (especially those where walking away with the pride of knowing you have conquered is the only prize) everyone brought their A-game.
Check out the list of delicious and gluttonous entries:
December 24th, 2005
1 lb ground beef, or 3/4 lb beef and 1/4 lb pork
2 tablespoons romano cheese, grated
1 small garlic clove, chopped fine
3 slices of stale bread or 1 cup coarse fresh bread crumbs
1 tablespoon chopped parsley
salt and pepper, to season
1. Soak bread in water for a few minutes, squeeze out excess
2. Mix bread throughly with all the other ingredients.
3. Shape mixture into round balls, no larger than a small lemon
4. Bake on a non-stick cookie sheet or spray the sheet PAM to prevent sticking.
5. Bake at 350 degrees for 20 minutes.