As a child, I hated spinach.  My mother tried every tactic of persuasion to get me to eat it—to no avail.  Yes, I knew it was good for me—just like every food that seemed disgusting was “good” for me.  No, I didn’t want to be like Popeye—who would want to be a one-eyed, muttering and […]

Meat is muscle tissue.  This muscle tissue is divided into “groups”.  On a cow, each group of muscle tissue yields a particular section or “cut” of meat.  A steak is a cut from these sections; either on its own or as the end product of being cut from a section of muscle such as a […]

I have a few rules of thumb with regard to steaks that I cook on the grill.  If you’re an experienced griller, you probably follow most of them already.  If you’re not, listen up and maybe you’ll learn something to improve your burgeoning skills.   Tip #1: Use only USDA Choice or USDA Prime cuts […]

Whether you’re using an outdoor gas grill or a charcoal grill to cook your steaks, chops or chicken it isn’t really “barbecuing”.  It’s grilling.  Grilling is fast cooking at a high temperature.  Barbecuing is usually done in a smoker, but also at low temperatures, slowly, on gas or charcoal grills.  ”Low and slow” is the mantra of true barbequers.  Of […]

I Googled this quote thinking it would be attributed to one person, long ago, of some renown. Apparently, this quote has around for as long as cooks have been around. Perhaps it was a pearl of wisdom grunted by a Neanderthal philosopher, observing the tribal cook throwing a mastodon shank onto an enormous pit of […]