Yours truly has made the semi-finals in the pro division of the Smithfield Hog Wild Throwdown with my recipe for Lacquered Asian Ribs. If you are so inclined, I'd really appreciate your support by voting for my entry.

Note: You can vote once per day until 7/19.

Thanks in advance,

Asian Salmon Salad (via

It is indeed a beautiful time of year. The trees have burst back to life, flowers are blooming, the birds are singing, and Copper River salmon are readily available (at least here in the Northwest). It just so happens that salmon can be easy to cook and it's great on a salad for a light meal.

Those of you who have been following this culinary adventure from the early days may remember my Slammin' Salmon recipe. Well, as I alluded to, it's that time of year when the glorious Copper River salmon are waiting for we salmon lovers to have our way with them.

Rather than an exhaustive recipe, this is just intended to be a source of inspiration. Tonight I plank-grilled a beautiful fresh Copper River salmon filet according to the previously mentioned recipe. I then let it cool, and laid a portion of it atop a significant bed of Spring greens and baby spinach with a little sliced cucumber and red onion. For the dressing I whisked some of the leftover salmon glaze into a basic balsamic vinaigrette to make an Asian-influenced cherry balsamic. The salty sweetness of the cherry and hoisin with the tangy balsamic make an outstanding dressing for this salad.

Give this a try and let me know what you think.

Beef Ribs On The Pit Barrel Cooker (via

This weekend I found some great beef back ribs at my local grocery store that weren't carved to near-meatlessness, as they typically are. Given that it was Memorial Day weekend, which demands grilling and/or barbecue, I loaded up the basket.

My process for these was really simple. I hit them with a liberal coating of Kosmo's Q Texas Beef rub, followed by a good amount of freshly ground black pepper.

For cooking I simply hung them in the Pit Barrel Cooker over a full basket of standard Kingsford Original (blue bag) briquets. In the past I've cooked them for about 90 minutes and then wrapped them in foil to cruise to tenderness. However, this time out I cooked them straight-up hanging the entire time with no wrapping. The total cook time was right at four hours, and I glazed them lightly with Stubb's Sweet Heat during the final 10 minutes.

I must say that these were some seriously simple and incredibly satisfying ribs. You gotta love prime rib on a stick!

Mini Bahn Mi Sandwiches (via

If you're having people over to watch the big game you certainly need a lot of grub. Sure, you can lean on the traditional crowd-friendly eats like chicken wings, barbecue, burgers, dogs, etc., but why not color a little outside the lines? That's exactly what I've done here. These mini open-face versions of classic sandwiches will set your spread apart and get you some serious MVP points with your crowd.

First up is a mini Vietnamese Bahn Mi (pictured above). To keep things simple I used a simple grilled hoisin-glazed pork tenderloin that is sliced thin, but you could use any roasted pork. For the veggies I made a simple salad of the classic ingredients: julienne cucumber, daikon radish, carrot, jalapeno, and chopped cilantro. To keep the prep simple and consistent I used a julienne grater to slice the first three ingredients. The salad is dressed with a pinch of kosher salt, a few drops of sesame oil and a splash each of mirin (Japanese sweet cooking wine) and rice wine vinegar. Dress the salad and refrigerate at least an hour to allow the vegetables to soften and for the flavors to marry. I topped mine with a little pickled red onion.

To make the sandwiches, lightly toast buttered baguette slices under your broiler, then brush the top of each with hoisin sauce, add a thin slice of pork, some of the salad, and finish with the pickled onion.

Mini Cubano Sandwiches (via

Next up is a mini Cubano made with sliced mojo-marinated grilled pork tenderloin, Swiss cheese, ham, dill pickle, and mustard. Start with lightly toasted buttered baguette slices then brush plain yellow mustard on the top of each and add a slice of cheese. Put the bread under the broiler for a minute or two to melt the cheese. Top each bread slice with a slice of pork, sliced ham, and pickle.

Mini Reuben Sandwiches (via

Lastly, we round out this sandwich spread with a mini version of what is arguably the best sandwich on topside of this earth: a Reuben! I prefer pastrami to corned beef on my Reuben, but use what you like. Lightly toast the bread slices, top each with a slice of Swiss cheese and put under the broiler for a minute or two to melt the cheese. Smear a dollop of Russian or thousand island dressing on top of the melted cheese. Finish each with folded sliced pastrami and sauerkraut.

I hope that this sandwich round-up inspires you to try something new for the big game.

Thanksgiving Recipe Ideas Barbecued Sweet Potato Pie Grilled & Glazed Carrots The Ultimate Thanksgiving Turkey Brine Barbecued Sweet Potatoes Thanksgiving Stuffing Balls Simple Barbecued Turkey

Well, Thanksgiving is upon us so I thought I'd share a round-up of my recipes in a sort of one-stop-shopping way. Here I think you'll find something that will add a unique twist to your Thanksgiving feast. If you try one of these recipes, please drop me a line in a comment and give me your thoughts.

Just click any of the images to get to the recipe.

Brat Fest! (via

We recently moved into a brand new La Casa Daddio, and my partners at Johnsonville were very kind to provide all of the fixins for our housewarming party. How can you go wrong with good friends and brats from the grill on a hot summer afternoon?

One problem of having a bunch of folks over for brats is that you have to keep them hot and moist as your guests show up. Nobody wants to stand around with that deer-in-the-headlights stare as they wait for you to grill them a brat, and the grill guy (me) doesn't want to deal with that pressure. What's a bratmeister to do? Well, this is where the "brat tub" is your friend. What's a brat tub, you ask? In short, you bring a pan full of beer and onions to a simmer with some butter right on the grill, and you drop your perfectly grilled sausages in the tub to stay hot, juicy, delicious and at the ready whenever your guest is in need of some brat-ness.

Brat Fest! (via

The key to properly grilling a brat is to use medium heat. If you grill them too hot the casings will burst and much of that pork goodness will vaporize on the grill. You want to grill them gently so that they get just enough char. As with any raw pork you want to ensure that you cook them to an internal temperature of 165º. If you're using the brat tub you can cook them to just under finished temperature and let them cruise to a beautiful finish in the beer bath.

Brat Fest! (via

One of the relatively new products that Johnsonville has introduced are their Grillers brat patties. They give you that same great Johnsonville brat taste in burger form. To make things even better they offer Grillers with some great flavor combinations like mushroom and Swiss, and bacon and cheddar.

Brat Fest! (via

Brat Fest! (via

The party was great fun. There's a reason why "move" is a four-letter word, so it was nice to just chill and hang-out with good friends in our new home. Here are some shots of the festivities.

Brat Fest! (via

Brat Fest! (via

Brat Fest! (via

Brat Fest! (via

Disclaimer: I am a proud partner of Johnsonville and they provided the food for our party and this post, but the thoughts and feelings expressed here are completely my own.

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Porchetta! (via

Porchetta is a beautiful and glorious thing. How can you possibly go wrong with 7 lbs of herb-stuffed, jelly-rolled and fire-roasted heritage pork belly? That's right, you simply can't. Make one of these the next time you have guests over for a barbecue or to watch a game, then sit back and watch the looks of porcine bliss on their faces.

The traditional Italian porchetta (pronounced por-KET-a) is made of a deboned whole hog that is stuffed with garlic and herbs then rolled and roasted on a spit over wood coals. An American adaptation was to wrap pork belly around the pork loin. This was easier in years past because one could simply have their butcher leave the loin attached to the belly. That would be a tall order nowadays, so this new adaptation is made by simply using only the belly. It's far less laborious to prepare, but the results are still incredible.

If you want to try one of these at home leave a comment below for a chance to win a Snake River Farms gourmet Kurobuta pork belly. We will select a winner at random. Since I obviously need a way to contact the winner, your comment must either link to or contain your e-mail address. The deadline for entries is 12:00 AM MDT Tuesday, July 22, 2014.

Note: Ideally you want to use a skin-on belly in order to get that lovely cracklin crust, but it's not required. The belly I used for this recipe did not have the skin on and the crust was still excellent, it just wasn't crispy and crunchy.

1 6-7 lb Snake River Farms pork belly (approximately 10" wide, 16" long, and 1 1/2" thick)
1/4 cup + 2 Tbsp Kosher salt, divided
1/4 cup Finely chopped fresh fennel fronds (the leafs and tender stems)
2 Tbsp Finely chopped fresh rosemary
2 Tbsp Finely chopped fresh thyme
2 Tbsp Finely chopped fresh sage
8 cloves garlic, minced (about 4-5 teaspoons)
Zest of one orange
Zest of one lemon
1/2 tsp Crushed red chile
2 tsp Olive oil
2 tsp Black pepper, ground medium

Unwrap the pork belly, rinse well with cold water, and pat dry with paper towels.

Porchetta! (via
Combine all ingredients except the belly, two tablespoons of the salt, the oil, and the pepper in a small mixing bowl and mix well to combine.

Porchetta! (via

With the pork belly skin/fat-side-up on a cutting board, cut slits 1/3" deep and 3/4" apart in a crosshatched pattern. Rub two tablespoons of the salt thoroughly into the skin/fat, then flip over.

Porchetta! (via
Using a filet or paring knife pierce all the way through the meat side of the belly about every square inch. Spread the herb mixture evenly over the belly.

Wrap the belly very well in plastic wrap and refrigerate 24 hours.

About 3 1/2 hours before you plan to serve, remove the belly from the refrigerator and let sit at room temperature for 30 minutes.

While the belly is sitting, preheat your grill for indirect heat at medium heat (about 300º).

Cut 12 pieces of butcher's twine 18" long. Unwrap the belly and roll in a jelly roll fashion and tie about every inch with the twine.

Porchetta! (via

Cut the porchetta into two equal pieces, coat all sides of each piece with oil and season evenly with the ground black pepper. Grill both pieces indirect until the internal temperature reaches 160º, about 2 1/2 hours. There is no need to flip or turn the porchetta during the cooking.

Porchetta! (via

Remove the porchetta to a platter, tent loosely with foil, and let rest 15-20 minutes.

Cut the porchetta into slices about 1/2" thick, serve and enjoy! I served mine on a toasted ciabatta roll, topped with arugula and pickled red onion.

Porchetta! (via

Disclaimer: I am a partner of Snake River Farms and I was compensated for this post, but the thoughts and feelings expressed here are completely my own.

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Cowboy Chop au Poivre (via

Father's Day is fast approaching so it's time to plan a meal that's fit for a Dad. The folks at Double R Ranch sent me one of their Cowboy Chops to try and I wanted to find a way to do something special while not compromising the natural beauty of this fine cut of beef. After a little thought I decided that a simplified and more manly version of my Steak au Poivre would do nicely.

Some of you may be asking yourself (as I did), "Self, what exactly is a cowboy chop?" Well, the short answer is, it's incredibly delicious, but the longer answer is that it's a USDA Prime bone-in ribeye with a Frenched bone (handle). The ribeye is hands-down my favorite cut of beef, and I must say that this steak was easily one of the best steaks that I've ever eaten. While this is one steak, at just over two pounds it's plenty for two people, or for one big Dad. Head over to the Double R Ranch Facebook page and enter for a chance to win one of these incredible steaks and two limited-edition stainless steel flasks.

Before we dive into the recipe let me describe my approach to grilling this beauty. You may have heard of the concept of a "reverse-sear". If not, you can read all about it (with some commentary from yours truly) at my friend Meathead Goldwyn's incredibly popular BBQ and grilling site In short, the idea is that you cook large cuts indirectly to just below your desired doneness and then blast it for the final few minutes over direct heat to sear the outside. This gives you that beautifully mahogany crust on the outside and perfect edge-to-edge doneness on the inside. When done properly this method yields perfect steaks every time, as it did in this case.

Note: I know that the recipe calls for what appears to be an insane amount of black pepper, but just go with it, sit back and be amazed.

1 2-2 1/2 lb Double R Ranch Cowboy Chop, or a bone-in ribeye cut about 2 inches thick
3 tsp Kosher salt
2 Tbsp Olive oil
1/4 cup Black peppercorns, cracked to a medium consistency
1/3 cup Honey bourbon
1 cup Heavy whipping cream
1 Tbsp Worcestershire sauce
1 Tbsp Beef base (I used Better Than Bouillon)

Season all sides of the steak with about two teaspoons of salt.

Lightly oil all sides of the steak and coat each side and the edges with as much of the pepper as will adhere.

Let the steak sit at room temperature for about 30 minutes.

While the steak is sitting, preheat your grill for indirect heat at medium heat (about 300º)

Grill the steak indirect until the internal temperature is about 15º below your desired final doneness (about 30 minutes for a final medium-rare), flipping once at the halfway point.

Remove the steak to a platter and stoke/increase your fire for direct grilling at high heat (preferably 500+º)

Once grill has reached high heat add the steaks. Sear each side of the steak until it is browned nicely. Stay close to the grill and flip the steak every minute or two to ensure even searing.

When the steak has reached five degrees below your desired finished temperature, remove it from the grill onto a platter, tent loosely with foil and let rest.

While the steak is resting, make the sauce. Heat a medium sauce pan over medium heat, add the bourbon and very carefully set it alight to burn off the alcohol.

Warning: The blue alcohol flames can rise up to 18 or more inches from the top of the pan, so ensure that you have adequate clearance above the pan.

When the blue flames have subsided, add the cream, Worcestershire sauce and beef base to the pan, bring to a simmer while whisking well, then reduce to low and cook two minutes, whisking occasionally.

Remove the steak from the platter, add the released juices to the sauce and whisk well and remove from the heat.

Pour the sauce into the platter, slice the steak on a bias (diagonal) at about 1/4", place the slices in the sauce on the platter. Or, you can do what I did and serve it whole.

Serve and enjoy! I dusted mine with a little more freshly ground pepper.

Cowboy Chop au Poivre (via

Disclaimer: I am a partner of Double R Ranch and I was compensated for this post, but the thoughts and feelings expressed here are completely my own.

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Smoke-Roasted Prime Rib of Pork (via

It's Good Friday, and do I have something good for you! I've recently partnered with the great folks at Snake River Farms. It's no exaggeration when I say that they are the producers of some of the best beef and pork on the planet. They sent me some of their Prime Rib of Pork, and I used the opportunity to put my spin on this incredible cut, just in time for Easter.

In the past I've discussed the difference between real pork and what Americans have come to know as pork. In short, the pork that you find at your local mega-mart bares about as much resemblance to real pork as a Chevy does to a Mercedes. The general form and function are the same, but the quality is vastly different. For those of you who might be thinking, "Yeah, but how much better can it really be?", the short answer is night-and-day. Snake River Farms pork is Kurobuta which means "black hog/pig" in Japanese, which translates to heritage Berkshire hogs in English, and crazy good in foodie.

Given the incredible quality of this pork I decided to do a minimal preparation so that the meat could shine on its own, so I opted for a relatively simple garlic and herb paste. For cooking I roasted it over Kingsford charcoal (a 50/50 mix of their Competition and original briquets) on the rack in my Pit Barrel Cooker. You can use whatever grill you have, or you can simply roast it in your oven.

Let's get this show on the road.

Note: My roast was bone-in, and it's traditional to French the ends of the bones for a nicer appearance. I chose not to so as to not waste any of this tremendous pork.

7 lb Prime rib of pork
6 cloves Garlic, minced
2 Tbsp Olive oil, extra virgin
2 Tbsp Chopped fresh thyme
2 Tbsp Chopped fresh oregano
1 Tbsp Dijon mustard
1 Tbsp Kosher salt
2 tsp Dried herbs de Provence
2 tsp Black pepper, ground fresh to a medium grind

Combine all of the ingredients, except the pork, in a medium mixing bowl and stir well to combine.

Rinse the pork under cold water and pat dry with paper towels.

Smoke-Roasted Prime Rib of Pork (via

Coat the roast evenly with the herb mixture.

Smoke-Roasted Prime Rib of Pork (via

Note: You can season and refrigerate the pork 4-6 hours in advance.

Start your grill and prepare for indirect cooking over medium heat (300-350º).

Grill over indirect heat until the temperature in the center of the thickest part of the roast reaches 135°.

Remove the roast to a platter, tent loosely with foil and let rest 15-20 minutes.

Carve into one or two-bone portions, serve and enjoy!

Note: If you've cooked the pork properly it will have a pink color in the center. Pink does not mean dangerous, it means delicious.

(Makes 4-6 servings)

Disclaimer: I am a partner of Snake River Farms and I was compensated for this post, but the thoughts and feelings expressed here are completely my own. Regardless, their products are incredible and I recommend them very highly. Gitcha some!

Cheesy Pesto Garlic Bread (via

I am a pasta freak! I am also a bread freak! It just so happens that good pasta requires good bread, and that's where this recipe comes in. This is really just a modified version of my previous Cheesy Garlic Bread recipe. Pretty creative naming, eh?

As I mentioned in the original recipe, the recipe makes more than you'll need for a loaf of bread, but since it's really just a compound butter there are all kinds of great ways to use it. A pat of compound butter melted on a steak is devine! Or, you could color a little outside the lines and use it to funkify a grilled cheese.

2 sticks (1/2 lb) Butter, unsalted
1/2 cup Parmesan cheese, grated
1 Tbsp Olive oil, extra virgin
1 Tbsp Garlic, minced
3 Tbsp Pesto
2 Tbsp Honey
Dash Ground cayenne
1 Par-baked (take-n-bake) 12 oz French baguette

Preheat your oven to 400º.

Melt half of the butter in a small sauce pan over medium heat. Add the olive oil and garlic, and cook two minutes.

Remove the pan from the heat, add the other half of the butter and all of the remaining ingredients. Stir well to combine and let cool.

Slice off about half an inch of the top of the baguette, lengthwise. Smear the cut side of the baguette well with the butter mixture.

Bake the baguette per the package instructions.

Turn the oven to broil for a couple of minutes to brown the top nicely.

Caution: Watch it very closely, as it can burn very quickly.

Remove the bread from the oven.

Slice, serve, and enjoy!

Cheesy Pesto Garlic Bread (via

Makes about 1 1/2 cups

Suggestion: For me great pasta and great bread require a great glass of red wine. Alamos Malbec is a frequent go-to for me. You may have noticed it in the background of the picture above. Get some and thank me later.

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