grinding meat

It’s summertime, for crying out loud! Nothing beats the smell of the smoke when hot fat hits hot coals. Grilling alone is a primal pleasure. Grilling among friends is a social pleasure. The flavor of a grilled burger is different from that of one fried in a cast iron pan–it takes on many complexities of the smoke, and if you’ve built a really hot fire, flames will lick the burger, adding even more complex Maillard flavors from all these differing heat levels. Grilled burgers have incomparable flavor for these reasons.   Why am I going on about the greatness, the inimitable deliciousness of the all-American summertime staple? Because my pal Michael Symon urged people, in the NYTimes of all places, to avoid using a grill because, “A grill is too difficult.”   Let me repeat Read On »

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Christian Seel’s newest video for Next’s Steakhouse menu, via Vimeo.

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New takes on the classic steakhouse that are not so traditional but are more so rather fantastic, via WSJ.

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Reposting this method from last year because, well, if you’re going to cook a standing rib roast now or ever, this is THE best way to do it. Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I’ve written about here before and in Ruhlman’s Twenty: A Cook’s Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking). The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the Read On »

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I am at the Chefs Collaborative in Charleston, about which I will write more. So in light of the new book Melt: The Art of Macaroni and Cheese, I’m reposting what has become one of the most clicked-on posts on this site. That it is a mac and cheese variation speaks to the fact of how beloved it is. Needless to say, raise the quality of your cheese and you make this dish stellar. I needed a dinner that was easy and delicious, would please everyone, one that also reheated well in case my daughter’s track meet ran late, and I had to be able to make it long before serving so it would be just a matter of reheating come dinnertime. There are of course a thousand options that fit these criteria, but last week, Read On »

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