Oh. Yeah. Seriously. What more can we say? The carbon steel slicer so you can slice up your cured meats nice and thin, plus a man-ton of meat. And Creminell is the good stuff too: Lardo, Cotto, Calabrese and Finnocchiona. And not just buts of them, but the whole damn sausages. This is good. But not for the gout. But what the...
Burgers. The ultimate summer food comes in all shapes, sizes and compositions: beef, bison, turkey, veggie, you name it. And ask around, the key to a good burger is simple: the burger-to-bun ratio. Too much bun and you've got a dry meat-flavored bread, too little and you've got a greasy mess. Enter the infamous slider. Why do the call them...
It's getting to be grilling time. I grilled up some veggies and even did some sliders last week on my kick-butt Lodge cast iron mini grill (maybe a post on this later). But now it's time to get serious. Get out the gas (or coal) covered grill and throw down some fish and steaks and roasts and whatever-gets-in-my-way-too-slowly. But one of the...
Roasting meets well - whether it's turkeys, chickens or roasts - is all a matter of getting a nice brown coating and a juicy inside. Usually the former is a piece of cake - the oven (or a quick braise) will take care of that - but the latter is always a challenge. The oven wants to dry out meat. Anyone who has ever attempted the Thanksgiving...
We believe that no steak is better than a grass-fed beefsteak, and our recent visit to Argentina proved that beyond a doubt (Bife de Lomo...mmmm). Since it is almost impossible to get Argentinian beef here in the US, we recommend getting the next closest thing: grass fed. Rocky Mountain offers a number of cuts, but try this Flat Iron steak -...
