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Going Wild with Bison
I know that many of us are trying to cut back on our consumption of meat, especially red meat. But what if we could consume as a substitute a tender, lean protein, slightly lower in calories and higher in protein…
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So Many Different Ways to Relish Mustard
Some people just love mustard, and I’m one of them. My earliest recollection was smearing some mustard (and only mustard) on my hamburgers. Now, I can’t imagine cooking without it. Adding mustard to sauces, salads, soups, stews, and so much…
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Trending Now: Korean Barbecue
The arrival of 70-degree temperatures here in New England means that it’s outdoor cooking season. Over the next few months, I’ll be grilling burgers, sausages, steaks, kebabs, and, of course, smoked pork butts, ribs, fish, and brisket. But how about…
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The Wide World of BBQ
From your email, please click on the title to view the photos and comment online. I’ve spent most of my summers cooking over fires of one kind or another, and this year, I am looking for some variety in my…
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Treating Cheap Cuts with Tenderness on the Grill
From your email, please click on the title to view the photos and comment online. The good news is that it’s grilling season. The less favorable news is that meat, especially beef, is getting expensive. Blame the drought, high feed…
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Reducing Food Waste: One of the Original Recyclers
When we think about it, most of us want to do our part to reduce food waste. After all, it contributes to about 8% of greenhouse gas emissions. But most people are unaware of a large industry that has existed…
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Big Jim’s Cookin’: There’s the Rub
Back in the late 1960s, my local farm community in Illinois was abuzz about Jane’s Krazy Mixed Up Salt – especially the men, who dusted any meat imaginable with the stuff before sacrificing it upon a grill. In that meat-and-potatoes…
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Rubbing Your Meat the Right Way
Want to up your grilling game? I’ll advise paying more attention to the foundations of flavor. It’s about more than just lighting the fire and attending to the heat. Steve Raichlen, the author of several books on barbecue including The…
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Hot Diggity Dogs
It’s baseball season, and that brings to mind the humble hot dog. Call them “red hots” (or “white hots”), “red dogs,” “Chicago dogs,” “Coneys,” “half smokes,” “Dodger dogs,” or “Puka dogs” – these meals on a bun are an acknowledged…
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Cooking Meat: It Doesn’t Have To Be Tough
Comfort food season is upon us, now that autumn has arrived. When I was growing up, one of my favorite comfort meals was a braised chuck roast. Thanks to our farm that fattened 150 prime beef cattle, we had the…
