Cooking ribeye steak on a gas grill is a relatively simple job and one that is most rewarding. Ribeye does best when cooked on a high heat, so be sure to preheat the grill prior to cooking. I highly … [more]
I have seen this made with cream sauces and mushrooms but, sometimes simple is better. This is a traditional recipe and makes an intimate serving for two. [more]
For years I searched for the perfect hamburger. I tried every filler and spice known to man, but time and time again the results were lackluster at best. Then like so many good things, the answer … [more]
I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering … [more]
Publishing this goes against my belief a little. No, I’m not talking about the “my chili is a family secret” nonsense, I just don’t think you can make a great chili by … [more]
This is a flavorful alternative to the delicious and simple flank steak recipe. Serve this with corn tortillias and grilled onions and sweet peppers. [more]
I call this Saturday Cowboy Chili because I usually start this in the morning and let it cook for most of the day to tenderize the meat. After all, this is chili con carne, meaning chili with meat. I … [more]
Cooking Temperatures for Beef: Rare: • 120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting … [more]
Okay, so this one is from a long lost book in my mothers kitchen (No idea which one any more). There’s lots of takes on what “London Broil” really is, I have no idea if this is the … [more]
My sister, Clare, was exasperated this past New Year’s Eve when she failed to find a roast beef recipe for dinner at GreatGrub. She found one at another website that called for a maple syrup … [more]
Growing up we were all served certain dishes on a regular basis. This one brings back fond memories for me of cold days, delicious aromas throughout the house, and great variety in eating the same … [more]
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be … [more]
This is a really easy to make one pot dish, that tastes great. Even my mother-in-law begrudgingly admitted to liking it, as she asked for another bowl. Added bonus is that it makes the house smell … [more]
Stroganoff was named after a Russian diplomat Count Paul Stroganov. Traditionally it is made with tender cuts of beef, such as filet, but in this recipe let’s try to be a little more realistic. … [more]
I learned this from my mother-in-law and if you haven’t tasted Korean BBQ, all you need to know is that it rocks! My wife thinks that I married her for her brains and her inner-beauty, but the deep … [more]
I don’t really remember where the idea for this recipe came from. I was doing a barbecue one day (in the UK a barbecue is a bit of an event as we don’t get to do them that often) and … [more]
Great! A steak recipe calls for cutting against the grain. What the heck does that mean? How do I do that? The answer is simple. Imagine a piece of wood with clear lines in it. The lines are all … [more]
There’s something about this recipe that just works on hot summer days. Granted there’s no law against making this on cool winter nights. Maybe it’s the limes, which remind me of margaritas , … [more]
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