Home Smoked Pastrami
This weekend I decided to whip up an old favorite, a Home Smoked Pastrami. Pastrami is essentially a smoked corned beef with the addition of traditional spices and a long soak in water to draw out some of the excess salt that is a result of the curing process. This is how it went.
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I’m very picky when it comes to my burgers. If they’re not tender, juicy and flavorful, they’re just not worth it. If you’re looking for a juicy, delicious, straight-up hamburger recipe, you can’t go wrong with this one. They are hands down the best burgers I have ever cooked. For the best burger, go to your butcher’s and ask them to grind up 1 pound of chuck steak for you – this cut has a really good balance of fat and flavorsome meat.

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I threw the 15 Long hots into a disposable foil deep 1/4 sheet pan along with 5 Poblanos for good measure. I tossed them around with olive oil, balsamic vinegar, whole peeled garlic cloves, salt, pepper, and some additional granulated garlic. Once tossed together you will have something like this:
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