I have cooked all over these United States. From Ribs in Knoxville, Fajitas in Tucson, and Rock Lobster in The Florida Keys....But, I have never cooked a morsel of food for a bunch more deserving than The Wounded Warriors. My good friend Jace Jackson has been cooking for The Wounded Warriors at Fisher House at Fort Campbell for a long time. The Fort Campbell Fisher House is a Home for families of wounded soldiers to stay comfortably while their loved ones are cared for at Blanchfield Army Hospital at Fort Campbell. Every Thursday they have a lunch for The Wounded Warrior project. Recently I was able to become involved with Fisher House and we were able to take a group from Dell up to cook for them today. What a humbling experience to see their smiling faces even after their bodies and minds have been damaged by IEDs and Bullets. It's no secret that I love to cook but, These Heroes will always be my favorite audience. If you get a chance to help our Military please do it. Huaahh!!!
Welcome to my Blog...I Love to cook and when I say cook I mean GRILL!! Some people say that I am a Master Baster....Meaning my sauces are good.
Thursday, September 22, 2011
Monday, September 19, 2011
Brats need jackets too!
When it gets to be Fall I am reminded of Football and cooler weather. What goes great with Football is Bratwurst and Beer. To keep them from getting cold I like to give them "Jackets". Pepper and Onion Jackets. Take a White Onion and slice it like its for burgers. Then cut the rings in Half. Take a Bell Pepper and remove the seeds and thinly slice them. Put 1 tablespoon of Olive Oil in a skillet and sautee until the onions are translucent. As a finishing touch sprinkle some Sesame seeds on top. Now your Brats have jackets and they are ready to go for the cold weather.
Tuesday, August 9, 2011
The Master Becomes the Student!
One thing is for sure, You can learn from anyone, anytime, and anywhere. I profess to be a Barbecue and Grilling Afficionado but, I am surprised all of the time. I have a network of friends and family who are always grilling and innovating in there own right. On Saturday night my Brother-in-law showed me a box of Frozen Hamburgers from Kroger called Private Selection. For a change I had my wife pick some up. When I opened the box I saw a plastic bag full of Pre-fab Frozen burgers with marks cut into them to make them look like a hand patted burger. I must admit they looked just like any box burger I had ever seen.
But once I cooked the burgers and ate one I was blown away. The Flash freezing seals in the Angus Flavor and the internal ingredients danced on the tip of my tongue. What flavor and what a fine product! I had the Monterey Jack Chipotle but they have several flavors to choose from. I suggest everyone try them right away.
Sunday, July 10, 2011
Insane in the Membrane
Sunday, May 8, 2011
Water Pan Smoking
Let's face it Meat is better when it's cooked slow and low. Sometimes life gets in the way and we don't have time to smoke. Problem solved....Let me introduce Water Pan Smoking. Simply said it is using Indirect Heat and Water in the Main Part of the Grill to Smoke meat in half the time. What I do is place a metal pie pan (not disposable type) in the grill with water in it. It goes under the meat that is being cooked. On the other side I build my fire with coals like I do when grilling regular style except I add some smoking wood to the top of the coals. The water in the pan makes the meat juicier and the water helps regulate the temperature of the grill and keep it constant. As the Box heats up the water boils and the steam helps keep the temperature constant. For a unique flavor the water can be substituted with Beer, Red Wine, or any other liquid. Sometimes you can add onions, garlic, or other spices to impart different flavors into the meat you are cooking. In this example I am smoking a Tri-Tip sirloin. I basted it with some Mesquite Marinade every 30 minutes and smoked it for around 2 hours. I removed it from the smoker at about 170 Internal degrees. The basting was super easy with The Sauce Tool http://www.thesaucetool.com/
Saturday, April 16, 2011
Grill Grates: Presentation is everything so make the mark of a Champion.
The Grill Grate Kit |
Grill Grate on the Grill |
Still working on the Marks |
Got it now! Steel is extremely expensive and so is Cast Iron. More and more times now Grill manufacturers are coating their grill grates with chrome, porcelin, and other non-stick materials. This is good for a novice griller but, serious grillers want to make their mark on the meat they are cooking. When you go to a restaurant they always bring the plate out with Meat that has perfect marks and plate presentation. Now thanks to Grill Grates you can make these type of marks on any grill. The interlocking aluminum plates lay on the grill and give you great marks and many other benefits. Check them out here and let them know The Master Baster sent you. http://www.grillgrate.com/ |
Sunday, April 10, 2011
Shish Kabob
Spring is here and so is hot weather. With hot weather comes time for Mama to relax. So Dad needs to cook the whole meal. There's not a better way to accomplish this than Shish Kabobs. Veggies, Meat all cooked on the grill. Mmmm Mmmm Good!! Here's a few tips. Skewer the meat by itself. I prefer my steak Mid-Rare as I am sure you do too! I like my chicken Medium where its still juicy and just done. Veggies take longer to Grill so they do better on a skewer by themself. This is a trick that I have learned that others don't share. When it's all said and done remove the food from the skewers and separate it for all to enjoy.
Saturday, April 2, 2011
How to cook Slammin Salmon
The Alaskan Salmon is born and bred in cold waters. Every spring the Salmon swim up stream to spawn. Much of this trek is through rivers that cut through the woods. Therefore it is fitting that we cook salmon on a wood fired grill. Cooking Salmon is easy. You don't need a mesh grill plate, you don't need foil, and you dont need a basket. You do need a hot grill and some grace. Place the Filet skin down for 6 minutes on a grill that is 175-225 degrees. Flip it over and remove the skin. (The skin is a good snack if you like fish and crunchy things). Turn a quarter turn. Flip over on other side. Wait 3 minutes and turn quarter turn. In 3 minutes remove from grill. Let sit for 10 minutes and squeeze 1/2 lemon over filet before eating....Not all grilling has to be barbecue.
Monday, March 21, 2011
Fish Tacos-Taste way better than they sound
Saturday, March 19, 2011
Playing with my Butts
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