You have got to get yourself one of these babies! The Fireboard is a digital thermometer that really makes slow and low smoking the laid […]
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Cedar Planked Salmon on the PK 360 Grill and Smoker
Cedar Planked Salmon is a delicacy we're so glad we learned how to pull off. Spreading dijon mustard over the fish and adding a generous sprinkling of brown sugar creates a heavenly alchemy of smoky, … [Read More...]
Featured Posts
Fish Tacos on the Weber Kettle Grill
Hey all, this could be the next best thing to an actual shore lunch, we used three pounds of fresh caught pickerel (can't tell you exactly where but just offshore from the Hecla Marina is pretty close), lightly seasoned with salt, pepper, cumin and chill … [Read More...]
Legendary Dry-Aged Beef at Home with Steak Locker
We're now doing the dry-aged beef thing at home - and loving it. This isn't a how-to post (although look for some links and tutorials coming soon). Here, we're basically singing the praises of dry-aged beef and showcasing our new home steak locker. Maybe … [Read More...]
Steaks Defined: T-Bone vs. Porterhouse
Hey Roy, "Love Ya Meat" from up here in Buffalo! Need you to settle a bet: What's the difference between a Porterhouse and a T-bone? Devon Buffalo, New York Thanks Devon. Lets start with what they have in common (other than being delicious and ideal for … [Read More...]