Recent content by Chris in Louisiana

Nicely done. The uneven shape of the cut lends itself to pleasing all eaters with pieces ranging from well done to med. rare. I like it with some pita or flatbread and tzatziki sauce (Greek yogurt, cucumber, lemon, olive oil, S&P).

That cod looks fantastic. Whole Food has some nice looking fish at times. May have to give that a shot on the grill.

You got a great bargain. Happy smoking!

I opened the bag, and it yelled at me.

Sam's is my best place to buy brisket, ribs, lamb, rib-eyes, etc. It may or may not be the cheapest price in town, but it will be the best cut, trim, and quality. I also buy big containers of black peppercorns, cumin, chili powder, onion powder, oregano, paprika, etc. to make my own rub mix...

Nice work. That sounds like a great meal.

That looks really nice. I was on a road trip once and, after eating at restaurants for a few days, ran across a Poke Bowl place. It was so fresh and "clean" compared to all the typical restaurant fare I had been eating; had two meals there in two days. Now I keep that in mind when traveling.

That’s a good looking piece of pork. Love ‘em.

That looks delicious. Will be making soon. Thanks for alerting us to this recipe.

Not much better than a nice piece of meat cooked outdoors over open fire, especially with that scenery. Happy hunting.

Daniel Vaughn, BBQ Editor for Texas Monthly, has a new article about premium charcoal. What Is Premium Charcoal, and How Does It Fare on the Grill? He gives a nod to Chris Allingham's post about burn rates. Pretty cool.

You're supposed to clean them? I've been using an OXO daily for a couple years and just opened it up after reading this. There were a few crumbs in there, but a couple of good thwacks while holding it upside down and a wipe around, and it was clean. No sign that lack of cleaning had affected...

The air fryer is the bomb for reheating pizza. In mine, I preheat to 350, put a couple slices in for 3 minutes, and it's as good as fresh out of the oven. Sometimes it's better because the crust gets extra crisp.

Delicious looking cook. I have new appreciation for carne asada after watching Pati's Mexican Table on PBS with Pati Jinich. Carne asada is apparently like the word barbecue; it means more than one thing, including a meat dish, a method of cooking, and a social event.

Both of you did some great work. Beautiful pastrami, and a quality looking sandwich.