Guinness beer burger

I read an interesting article in The Guardian recently that examined all sorts of weird additions that can make a great “gourmet” burger. To be honest, I think the use of the word “gourmet” … [more]

Italian Wedding Soup with meatballs

This soup recipe is a favorite in our family. You don’t need to wait for a wedding to make it. [more]

Ribeye steak on a gas grill

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]

Steak au Poivre

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]

The perfect hamburger

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]

Ribeye Steak

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]

Fill-Ya'-Boots Chili

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]

Skirt steak with chimichurri sauce

This recipe works so well that it really needs no introduction. [more]

Fajita Marinade

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]

Drunken Flank Steak

You don’t have to be a beer lover to love this one. [more]

Saturday Cowboy Chili (Chili con Carne)

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

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]

London Broil

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]

Roast beef (back to basics)

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]

The life of a pot roast

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]

My cousin Stew

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]

Beef Stroganoff (non-bourgeois)

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]

Korean galbi

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]

Peter's burgers

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]

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