Sep 28, 2021
Potatoes Gratin is a very similar dish to Scalloped potatoes, which was one of my favorite dishes growing up. Potatoes Gratin is usually a richer dish with more flavor and more cheese than scalloped potatoes, so get your tastebuds ready because this dish will knock your socks off. A very popular dish for pairing with roast beef, Turkey or ham dinners, this dish is great because it goes a long ways and potatoes are inexpensive. This dish is also called Potatoes Dauphinoise because they originate in Dauphine France in the late 1700’s. So, when your guests ask you what’s for dinner, just let them know that you are making them a classical French dish with black truffle, and they will be very impressed.
Sep 8, 2021
When it comes to finding a grill that can burn both wood pellets and natural gas, there are only 2 options. Option #1 is to convert a Pit Boss 1230 Combo grill to natural gas. Option #2 is to upfit a Camp chef grill with a sidekick side burner with natural gas conversion burner and a grill box. Both are good options, but they both bring about certain challenges which we will go over here.
Aug 31, 2021
Indulge in Tomahawk Pork Chops, a delightful twist on the classic bone-in steak preparation. Perfect for meat lovers who enjoy their favorites on a stick!
Aug 20, 2021
We keep getting asked in the shop to bring in Salt Free seasonings and we were hesitant because salt tastes so good! However based on the volume of requests, we decided to give it a try on a couple of seasonings that sound great despite not having salt. The Pink Peppercorn Lemon Thyme seasoning from Spiceology was the first one to get a real test run. I decided to make Cod Sandwiches for the staff and they did not disappoint. I seasoned the fish quite liberally with the Peppercorn seasoning and a little bit of duck fat, took it up to 145 internal and then assembled the sandwiches. 100% will have again, these sandwiches were creamy, moist, rich and flakey.
Aug 9, 2021
Grilled Beef belly is also called beef plate or beef navel. Most often associated with being attached to beef plate ribs, there is a section of the beef belly that is not directly attached to the ribs, so it stands alone as a rare but highly sought-after cut of beef. I have had beef belly in Japanese restaurants where it is sliced thinly and then cooked over fire hot and fast and it was delicious. For this recipe, we prepare it very similar to how you would prepare a steak. We are going to slice the belly into 2“ strips and then cook them to be medium rare and then slice across the grain into bite size pieces.
