FEATURED RECIPES
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.
Prime rib is one of those dishes that takes center stage no matter when you serve it. Luckily, it couldn’t be much easier to prepare!
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Pizza Margarita is made on a simple homemade pizza crust, generously...
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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