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The Thermapen: Weapon of Choice for Year Round Cooking
Around the year, families d will congregate around ovens and roasters, smokers and grills and ask the age-old question: ”Is it ready yet?”. In my book, the only thing worse in my book than an...
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Smoked Beecher’s “World’s Best” Mac and Cheese Recipe
Seattle locals have known about Beecher’s Handmade Cheese for a while now, and thanks to Oprah naming Beecher’s Mac & Cheese her “Favorite Thing”, Beechers has been taking comfort food to a new...
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Pork Tenderloin Pinwheels with Mustard Sauce
Part 1 of a 2 part post. Last weekend we fired up the Weber Performer grill and cracked open a new cookbook – “Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary BBQ Joint“, written by...
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“Charred & Scruffed” by Adam Perry Lang drops May 8th
The venerable Adam Perry Lang’s new book, “Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill” is set to launch on May 8th. Now available for pre-order at...
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Raspberry Chipotle Sauce
For our friends from PNW Eggfest 2012, we present the Roasted Raspberry Chipotle Sauce by request. Great on just about anything, we used this glaze on Bacon Wrapped Mini-Sausage Fatties and on the...
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‘Lil Fatties Recipe – PNW Eggfest 2012
Here’s a new twist on “Smokin’ a Fatty” that we cooked up for the 6th Annual PNW Eggfest. This recipe was a crowd pleaser and will not disappoint at your next gathering. For all of you who stopped by...
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Asian Beef Short Ribs Recipe
We’ve been messing around with Chinese Five Spice recently which commonly includes a balanced mixture of star anise, cloves, fennel, cinnamon, and Sichuan pepper. Inspired by Stephen Raichlen’s BBQ...
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Grilled BBQ Corn with Chimayo Butter
This one is an instant hit at any BBQ party. The slightly sweet and smoky heat combined with the citrus tang of the lime turns boring corn into a fiesta of flavors. This corn pairs perfectly with our...
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Review: The Cook’s Illustrated Guide to Grilling and Barbecue
Released in 2005, The Cook’s Illustrated Guide to Grilling and Barbecue holds up incredibly well in today’s age of techno-wizardry now invading the art of fire and meat. If you’re not familiar with...
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Updated: Award-Winning Santa Maria Tri-Tip Smoked over Barrel Chunks
The finished product, pulled at 126deg and rested for 10 mins (Last Updated: May 2013 with Dijon Mustard. We will be serving this at the Pacific Northwest Eggfest in two weeks) Tri-Tip is by far one...
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