Recipes
Gitcha some!
Cowboy Chop au Poivre
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.
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Cowboy Top Sirloin
Here is a simple recipe that will add a new dimension to your steak. I used top sirloin, but any quality steak cut, like ribeye (my favorite), T-bone, porterhouse or flat iron (vastly under-rated) will work exceedingly well. I call it "cowboy" because of the use of the Gebhardt's chili powder. It's renowned for use in "Texas red" chili. As always, click the picture for a closer look.
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Cranberry-Orange BBQ Sauce
Turkey season is definitely upon us. I'm always amazed at how much interest there is online in finding new and better ways to prepare and serve a better bird at this time of year. Here's my contribution to this year's madness. Whether you brine your Thanksgiving bird, barbecue it , or just roast it old-school, it can always use a little boost. Cranberry and orange are an obvious combination that really works well with turkey, and smoked turkey all but begs for a barbecue sauce all its own.
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