Grill Maestro

We’re getting cold around here in Baltimore and with the sun setting so soon (duh, it’s Winter), I don’t get to do much grilling after work anymore so here’s a little burger tip you can use next time you fire up some burgers.
Season the burgers right before you put them on the grill. If you’ve [...]

If you’ve ever been to a high end butcher or high end restaurant, you will no doubt hear about how the meat has been “aged.” What exactly does that mean? Aging is the time between when the animal is slaughtered to when it is cut up into pieces to be sold at the counter. The [...]

I know that counting calories seems to be the norm these days (as it should be, obesity is a problem and calorie intake should be monitored) but if you’re going to eat a burger, you might as well eat a good burger. The tip for today is:
Don’t make a burger with less than 20% fat. [...]

Elizabeth Large’s Baltimore Sun blog, Dining@Large, taught me a new term today that I didn’t know - Pittsburghed. Having gone to college in Pittsburgh and home of the Pittsburgh Steelers, a hated football rival of the local Baltimore Ravens, I thought that this was going to be some sort of pejorative term but was delightfully [...]

The meat industry has begun using carbon monoxide to treat their meat in order to preserve its bright pink color for weeks. That’s right, the same colorless, odorless, and extremely dangerous gas that could potentially kill you if inhaled in a high enough quantity. Though harmless in the quantities used in meat, it stinks (haha!) [...]

Over at WhiteTrashBBQ, WTBBQ writes a recipe by Bruce Schatte in which Bruce says the following about Red Butcher Paper in a recipe about smoking brisket:
This recipe calls for red butcher paper, which Bruce Schatte says is the secret to the moistness and flavor of his brisket - a cut of meat that is notoriously [...]

Having grown up in New York, I’m an avid reader of the New York Times and absolutely love their Style section, where you can also find the Dining and Wine subsection. In that Dining and Wine section you’ll find a great little column called The Minimalist written by Mark Bittman and this week his article [...]

I saw this recipe in an article about Asian Grilling printed online on the Winston-Salem Journal:

1/3 cup mushroom soy sauce
1/3 cup sugar
10 large garlic cloves, finely grated
2 teaspoons freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds hanger steak, cut into 8 (5-ounce) pieces

In a large bowl, whisk together soy sauce and sugar until sugar [...]

Chances are when you’re preparing for a barbecue cookout, you’ll probably going to be tapping a keg or buying a few cases to help accentuate the cooking experience. In making that pivotal beer purchasing decision, have you taken into account what you’ll be cooking that day to make the most of it? If you’re like, [...]

If you’ve ever purchased a cut of meat and left it in your refrigerator for a few days, you’ll notice that it goes from that nice bright red color to a darker browner color. For the longest time I thought that when it turned that dark brown that the meat was on the verge of [...]