This sauce has all of the components that I look for in a recipe: It’s simple, quick-to-make, flexible and delicious…especially on grilled steak.   I recommend refrigerating this sauce for an hour or so before serving it.  This allows all of the fresh ingredients a little time to “marry”.  It will stay good in the […]

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 […]

I was a Cub Scout for a brief period in my childhood.  I was a complete failure at it.  My lack of success in this noble organization stemmed from both an early burgeoning of rebelliousness and a sense that I had been gypped.   I felt gypped because I thought I was going to learn how […]

  Acronyms are taking over our language. We can thank computers for that, as well as the texting feature on cell phones.   I envision grave evolutionary consequences from this: Entire books will be only three pages long, written in a string of vowels and consonants which everyone, by then, will understand. The only punctuation […]

The only drawbacks of this sauce are that you have to peel a lot of garlic and its aroma while cooking is very strong.  Make sure you have plenty of ventilation in your kitchen.  We’re talking exhaust fans and/or opened windows.  A little of this sauce goes a long way and it should yield over […]

This is a multi-purpose marinade and it compliments the recipe after this one, a garlic sauce.  It is great as a pre-seasoning for grilled steaks, chicken, pork, duck and firm-fleshed fish such as swordfish, shark or mahi-mahi. It can also be used as an additive—in small amounts—to season other sauces.  It keeps in the fridge, […]

I use a lot of garlic in my recipes.  I mean, a lot of garlic.  Having owned a restaurant for 12 years and, prior to that, working as a cook for almost 28 years, I don’t think that I peeled a single clove of garlic, at least not that I remember or care to remember.  […]

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 […]