Posts Tagged ‘beef’

THE BEST BEEF JERKY IS HOME MADE

Posted: October 19, 2014 in beef, Carnivore!, Food, jerky, marinade, Recipes
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Like hot dogs and Slim Jims, jerky is one of those “mystery meats” we love but don’t really know how it’s made or what part of the animal it comes from.
Really excellent beef jerky is a rare treat, and once you have it, you will never go back to that rancid, preservative-filled dog meat you find in a bag at the supermarket. And the best part is: it’s easy to make.
Shop around for a really nice slab of London broil or similar cut. You don’t need to buy an expensive piece of grass-fed beef, but the better the meat, the better the jerky. Remove all the gristle and fat that may be on the meat and then slice it against the grain and on a diagonal, into 1/4″ thick slices. Toss all the meat in a Ziploc bag. Once you’ve done that, all you need to do is make the marinade, marinate the beef overnight, and then dry it the next day. Your final product will be a flavorful beef jerky that is so good, you’ll find it very hard to stop eating it…or to share it.
If you use gluten-free soy sauce and teriyaki sauce (La Choy is the brand I use, found in any supermarket), this recipe can be considered gluten-free. Be careful: regular soy sauce, and even some tamari sauces, have wheat in them. Read the label!
image
Ingredients:
1 Tablespoon salt
1 1/2 Tablespoons granulated garlic
1 teaspoon black pepper
1 teaspoon fresh minced peeled ginger
2/3 cup brown sugar
1 cup Teriyaki sauce
1 cup soy sauce
8 lbs raw, lean beef, like London broil, cut into 1/4″ thick diagonal slices, against the grain of the meat
Mix all ingredients except meat in a large bowl. Place meat in a large Ziploc bag, pour marinade inside, seal, and refrigerate overnight. Squish the bag around once in a while, to make sure all meat surfaces make contact with the marinade. Keep the bag in a bowl to prevent any accidental spillage in your fridge!
The next day, pour off the marinade and discard. Using a food dehydrator or simply an oven at 140 degrees, dry the meat by laying strips on cookie sheets in a single layer. Drying could take several hours to half a day, depending on how dry and chewy you like your jerky.
This recipe makes a lot of jerky, but it stores really well in the freezer. I put small amounts into individual freezer bags, then place all of them in one large freezer bag. Thaw as needed.

HOLIDAY BRISKET

Posted: October 11, 2014 in beef, Carnivore!, Food, Recipes
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This is my friend, Lori’s, recipe…and it rocks! It takes a couple of days to cook, and it’s worth it. image

I’ve had barbecued brisket, corned beef and pastrami. But this is the quintessential comfort food version that brings her family home for the holidays.

 

Ingredients:

1 beef brisket, 5 to 7 lbs.

salt, pepper, garlic powder

1 large onion, chopped

2 celery stalks, chopped

1 bottle (12 oz.) Heinz chili sauce

1 cup water

1/4 cup chopped parsley

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 packet Lipton onion soup mix

 

Pre-heat oven to 325 degrees.

Rub brisket with salt, pepper and garlic powder to taste. Place fat side up in a pan.

In a bowl, combine onion, celery, chili sauce, water, parsley, brown sugar, Worcestershire sauce, and soup mix. Pour over meat. Cover the pan with heavy duty aluminum foil to make a tight seal. Cook for 3 hours. (This is the first cook!)

After 3 hours, remove the pan from the oven (leave foil on) and let the meat cool to room temp, then place in fridge. Skim off the fat when the meat has chilled.

While the meat is cool, slice it as thin as you can and place the meat in a glass/Pyrex pan–a 9 x 13 works well–and pour all the gravy/cooked juices on top. If it looks dry, add a little water. Cover the pan tightly with aluminum foil and cook at least one hour at 325. (This is the second cook!)

At this point, you can remove the brisket from the oven and keep it in the pan in the fridge until you’re ready to serve. When it’s time to serve, heat the brisket one more time at 325 until it has warmed all the way through.

CHIVE TALKIN’

Posted: May 20, 2014 in Food, garden, pizza, Uncategorized
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This is the time of year when the chives in my herb garden are busting out with blossoms. Before they pop, I head out every few days and snip the larger blossoms off the chive plants and wrap bunches of them in Ziploc bags and freeze them.

image

I use those blossoms over the course of the next year on my signature marinated beef and chive blossom pizza. I just take a packet of chive blossoms out of the freezer, and sauté them for just a bit in olive oil and salt and pepper, then place them on the pizza before baking.

image

The chive blossoms not only add great flavor, but they look cool on the plate, too. Great as a side for almost any meat dish.

 

SLOPPY JOSE

Posted: May 6, 2014 in beef, burgers, Carnivore!, cheese, Food, Recipes, taco
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My name for a messy yet delicious taco on a bun. I had leftover taco meat and leftover barbecue sauce…recipes from two previous blogs. Putting them together with a sprinkling of Mexican cheese on a bun with lettuce and tomato made for one sloppy but delicious sandwich!

sloppy jose

How to make one…

For the barbecue sauce, I used the sauce inspired by Franklin’s Barbecue in Austin, Texas, as featured in my last blog: http://wp.me/p1c1Nl-qX

For the seasoned taco meat…

Ingredients:

1 teaspoon granulated garlic

1 teaspoon onion powder

1/4 teaspoon crushed pepper flakes

1 teaspoon dried Mexican oregano

1 teaspoon paprika

2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1 Spanish onion, finely chopped

olive oil

2lbs. grass-fed ground beef

 

Combine all the spice ingredients in a bowl.

Saute the onions in a bit of olive oil until translucent. Add the beef and saute until cooked, mixing in the spice mixture a little at a time until you’ve used it all.

 

For the sandwich…

Take some of the taco meat and place it in a small non-stick pan and heat on medium. Squirt in as much of the barbecue sauce as you like, mixing thoroughly. Sprinkle some grated Mexican cheese on top, mixing thoroughly and letting it all melt together into one warm, gooey mess. Throw it on a bun. Add lettuce, tomato, avocado slices, whatever you like!

 

BURGER VIA ERNEST HEMINGWAY

Posted: March 16, 2014 in beef, burgers, Carnivore!, Food, frying, grilling, Recipes
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Ernest Hemingway loved his burgers…and he loved to put all kinds of crazy ingredients in them. Following the basic guidelines of his recipe, seen below, I put my own spin on it.

Hemingway's burger notes

Hemingway’s burger notes

I skipped the India relish. Didn’t have it in my pantry.

Beau Monde Seasoning is readily available, but I made my own at home:

1 tablespoon cloves

1 1/4 teaspoon cinnamon

1 tablespoon salt

1 tablespoon Bay leaf powder

1 tablespoon allspice

2 tablespoons black pepper

1 teaspoon nutmeg

1 teaspoon celery seed

1 tablespoon white pepper

Combine all these ingredients, grinding to a powder whatever you have as whole pieces: cloves, bay leaves, nutmeg, etc. Store in a tightly sealed glass jar.

And Mei Yen Powder can be replaced with equal parts salt, sugar, and MSG (which I leave out.) To this I add some soy sauce.

So here’s my take on it:

Ingredients:

1 lb. grass-fed ground beef

2 garlic cloves, squeezed through a garlic press

2 tablespoons minced red onion

1 tablespoon capers

1 teaspoon dried sage

3/4 teaspoon salt

1/2 teaspoon sugar

1 1/2 teaspoons soy sauce

1/2 teaspoon homemade Beau Monde seasoning

1/3 cup white wine (I use Alice White chardonnay)

1 raw egg

Combine all ingredients and let it sit in the fridge for an hour. The meat may be a bit mushy, but you can form 4 equal sized patties. Place them in a hot ovenproof pan that has a little oil and sear on one side. Flip burgers, and sear on the other side. Place pan in a 350-degree oven and cook until desired doneness.

The verdict: Hemingway was crazy! Though the burger had some exotic flavors–it tasted almost like a burger from the Middle East–my personal choice is still to go with a relatively plain burger of exceptional quality, season it lightly, and cook it to medium-rare. Toppings like caramelized onions or sautéed mushrooms are always welcome, but in many ways, less is more. Hemingway clearly thinks more is more…but maybe his burger meat wasn’t all that good and he need to mask the bad flavor. Anyway…a fun experiment!

CORNED BEEF AND PASTRAMI BASICS

Posted: February 26, 2014 in barbecue, beef, brining, Carnivore!, CHARCOAL, Food, Recipes, salt, smoking, Uncategorized
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St. Patrick’s Day is about 3 weeks away…just in time to make your own corned beef!

It takes about 3 weeks to make corned beef, but it’s not difficult to do. Doing it yourself gives you a better quality product than that nasty slab from the supermarket that is full of chemicals and preservatives.

Corned beef has nothing to do with corn. ‘Corning’ is a technique for preserving raw meats for long periods by soaking it in salt brine. This method was used before the days of commercial refrigeration. Back then, the large salt kernels used in the brine were called “corns.”

Brining is a time-honored way of preserving and it prevents bacteria from growing. Both pastrami and corned beef are made by this method. Both corned beef and pastrami usually start with a brisket of beef. Corned beef is then cooked–usually boiled–and served. Pastrami is made when the brined meat is rubbed  with more spices and smoked to add extra flavor. So corned beef and pastrami are the same meat, just treated differently.

Saltpeter is an ingredient that has been used in brining beef for years. It adds the traditional red coloring to the corned beef and pastrami meat. But since saltpeter can also contain carcinogens, I leave it out. The meat may not be the usual bright red color, but the flavor and texture of the meat will not be affected.

Brining the beef brisket

Brining the beef brisket

Step one: corned beef…

Ingredients:
beef brisket (about 8-10 pounds)
2 tsp. paprika
1/4 cup warm water
3 cloves of minced garlic
2 tablespoons sugar
1 tablespoon mixed pickling spices
3/4 cup salt
2 quarts water

Place the brisket in a large container made of non-reactive material, like glass or plastic.

In the 1/4 cup of warm water, dissolve the sugar, minced cloves, paprika and pickling spices.

Dissolve the 3/4 cup of salt in the 2 quarts of water. Pour in the sugar/garlic/paprika/pickling spices mix and stir everything together. Pour the mixture over the meat in the container. Make sure the meat is totally beneath the surface of the liquid. (You may need to weigh it down to do this.) Cover the container.

Refrigerate the container and contents for 3 weeks, turning the meat once or twice per week. At the end of the third week, remove the container from the refrigerator and take out the meat. Soak the meat in several changes of fresh cold water over a period of 24 hours to remove the excess salt.

At this point, if you want corned beef, prepare and cook it using your favorite recipe. But I’m all about the pastrami!

Step two: making Pastrami…

pastrami

Ingredients:

Brined and rinsed corned beef brisket from above recipe, patted dry with paper towels

1/4 cup Kosher salt

1/4 cup paprika

3 tablespoons coriander seeds

2 tablespoons black peppercorns

2 tablespoons yellow mustard seeds

1 tablespoon white peppercorns

3 tablespoons brown sugar

1 tablespoon granulated garlic

Combine coriander seeds, black and white peppercorns and mustard seeds in a spice grinder and grind coarsely. Place in a bowl. Add salt, paprika, brown sugar and granulated garlic. Mix well.

Rub the mix into the brisket well, covering all sides.

Heat smoker to 225 degrees and smoke for several hours using a less intense wood, like oak. When the internal temperature of the meat has reached 165 degrees, it’s done. It isn’t necessary to smoke pastrami as long as you would a regular brisket because the long brining time makes the meat tender.

It is very important that absolutely everything that comes in contact with the meat is very clean. (This includes your hands.) Also, make very sure that every inch of the meat reaches the 165 degrees before it is removed from the smoker. The corned beef is now pastrami.

REVEALING MY SOURCES

Posted: February 17, 2014 in bacon, beef, Carnivore!, chicken, Food, lamb, pork, potatoes, scallops, seafood, shrimp, wine
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I’ve been asked to list my sources for the organic, pastured, wild-caught or grass-fed foods I use in my recipes. I’ve had many successes as well as many failures with purveyors of foods over the years, but I’ve been able to find a handful of websites that deliver what they promise.

Of course, I support my local farmers. And if they’ve got the product I’m looking for, I will buy from them first. But the convenience of ordering from home is unbeatable…and sometimes you don’t live anywhere near a farm that can supply you with what you’re looking for.

My philosophy is simple: I will pay top dollar if the quality is there. I would rather eat exceptional quality meat and seafood rarely than antibiotic-laced, hormone-injected crap every day.

When it comes to seafood, I buy wild-caught (line-caught in the case of fish) American products. I’m OK with some farmed fish, like USA catfish and trout, which are of high quality. I buy Pacific cod, not Atlantic cod, which has been depleted in its numbers. I don’t buy orange roughy or Chilean sea bass because of overfishing. Same with swordfish unless it’s local and line-caught. I never buy farmed shrimp from Asia or South America, where there are no rules about what they feed them and how badly they crowd them in nets. I don’t buy Atlantic salmon, which is farmed and comes from Norway, Canada or South America. I buy wild-caught Alaskan salmon and halibut. Farmed oysters and mussels are fine, because their habitat is about the same as in the wild, and we have great sources for them here in Rhode Island.

It’s expensive to eat well. My family is worth it. I cut corners elsewhere.

TALLGRASS

www.tallgrassbeef.com: Owned by TV journalist Bill Curtis, they sell a variety of 100% grass-fed beef steaks, burgers and dogs. Just recently, they started selling my favorite cut: the porterhouse. But more than anything, this is my go-to website for grass-fed hamburger. They sell them in 1 lb. bricks, and I’ll buy about 24 lbs. at a time. I prefer the bricks over the pre-formed burger patties, because I use them for meatballs and tacos…not just burgers. Best burger I’ve had.

pork

www.heritagepork.com: A great website for Berkshire heritage pork. This is not the pale, flavorless stuff you get in a supermarket. Berkshire pork is known in Japan as Kurobuta pork, and is considered the “Kobe” of pork. Excellent quality, beautifully marbled fat, and delicious. I’ve bought the pork chops, the ribs, pork loin and the pork belly, and none of them has disappointed. Excellent service.

salmon

www.vitalchoice.com: If you’re looking for incredible wild-caught Alaskan seafood, this is the site. Wild salmon, tuna and shellfish. Frozen right after it’s caught. Rare treats like wild Pacific spot prawns, some of the tastiest shrimp you’ll ever eat. Hard-to-find organic grass-fed Wagyu beef. (Wagyu is American Kobe beef.)

 

www.westwindfarms.com: Without a doubt, some of the best chicken I have ever had in my life comes from this family run farm in Tennessee. Delicious not-too-big (about 4 lb.) birds. And their chicken wings are the best ever–period. No scrawny wings here: they come with breast meat attached, making them a real treat. They also sell grass-fed beef, lamb, pork, organic products and more. I’ve tried their other products, but for me, it’s all about the chicken. If you’re in Tennessee or Georgia, they have many pick-up locations to choose from. I go the mail-order route, and I think I might be their only online customer! But their service is top-notch.

 

www.cajungrocer.com: My trusted go-to place for any Cajun food you could want, from Turduckens (excellent quality) to alligator sausage, to live crawfish (in season.) This is where I get all of my wild-caught American gulf shrimp. Even with shipping costs, their prices are so much better than any local seafood store. Excellent service.

Burgerssswww.smokehouse.com Burgers’ Smokehouse has been around since 1952 and they’ve got it down to a science. You won’t find grass-fed or organic products here, but you will find great bacon, ham, turkey and other smoked products. Their Thick Original Country Bacon Steak is what I always buy…12 lbs. at a time. Their cooked and spiral sliced country ham is a real treat. Not only is their service awesome, but unlike other websites that surprise you with crazy shipping costs after you’ve spent an hour getting your order together, all of Burger’s price include shipping. That rocks!

http://www.mcallenranchbeef.com: Beef of the highest quality and outstanding flavor, although not grass-fed. This historic Texas ranch, established in 1791, has been dealing with droughts which have limited their supply of beef, and their website says their beef supplies will be back to full speed by June of this year.

www.grassfedbeef.org: This is the website of Tendergrass Farms, a supplier of grass-fed beef, pastured pork, and organic meats. We’ve had some success with the beef, and we also purchased a very tasty turkey from them for Thanksgiving last year.

www.drinkupny.com: It’s time for as drink! And these guys, based in Brooklyn, NY, have just about anything you could want. It may seem silly to order your spirits online instead of going to your local liquor store, but these guys have the high-end things my local guy doesn’t…and they’ve got better prices on the stuff he does have. Shipping is fast and reasonably priced.

www.empirewine.com: Need wine? These guys are based in upstate NY and they’ve got a huge choice of excellent wines at great prices. Shipping is FAST, but make sure they ship to your state to avoid disappointment.

Coming in a future blog: my sources for the gardening season: seeds, plants and more.

THE BEAUTY OF BONE MARROW

Posted: February 12, 2014 in beef, Carnivore!, Food, Recipes, Uncategorized
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I don’t exactly know when my love affair with bone marrow began, but suffice it to say that if I see it on a restaurant menu, I have to order it.
A 2 ounce serving of beef bone marrow has over 500 calories, so diet food it is not. But it has some calcium and “good” fats, especially if the cow was grass-fed.  Each 2 ounce serving has over 54 grams of fat, although most of it is unsaturated. How much protein it has depends on the marrow, but there are those carnivores out there that swear by bone marrow’s almost magical health food properties.
But whether it’s good for you or not, the main reason to eat bone marrow is taste. And I’ve found that when it comes to eating it, there are no gray areas…people either love it or are grossed out by it.
marrow
 
Bone marrow played a very important role in the development of mankind as a species. Long before we had the skills to hunt for our own food, about 2 million years ago, we feasted on the bones of fallen prey…or more accurately, what was inside the bones of fallen prey. A diet of fatty, high-calorie bone marrow meant that early man didn’t have to rely on the digestion of roughage alone to survive, and it allowed for the “luxury” of the development of larger brains.
Fast-forward to today, where the only critters that appreciate bone marrow are our dogs—if they’re lucky enough to get a bone—or foodies like us!
Aside from higher-end restaurants, bone marrow might be difficult to find at first. But you can certainly ask your local butcher for some—he’ll even cut them lengthwise or into short cylinders for you for easy access. I get mine online, with bones from grass-fed cows.

Cooking bone marrow couldn’t be simpler: a little salt and pepper, a drizzle of olive oil, then bake in a hot oven until bubbly and caramelized. Spread it on toast in the morning with your eggs, smear it on top of your steak instead of butter, or just scoop it right out of the bone.

CORNED BEEF AND PASTRAMI BASICS

Posted: October 29, 2013 in barbecue, beef, brining, Carnivore!, CHARCOAL, Food, Recipes, salt, smoking, Uncategorized
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0

It takes about 3 weeks to make corned beef, but it’s not difficult to do. Doing it yourself gives you a better quality product than that nasty slab from the supermarket that is full of chemicals and preservatives.

Corned beef has nothing to do with corn. ‘Corning’ is a technique for preserving raw meats for long periods by soaking it in salt brine. This method was used before the days of commercial refrigeration. Back then, the large salt kernels used in the brine were called “corns.”

Brining is a time-honored way of preserving and it prevents bacteria from growing. Both pastrami and corned beef are made by this method. Both corned beef and pastrami usually start with a brisket of beef. Corned beef is then cooked–usually boiled–and served. Pastrami is made when the brined meat is rubbed  with more spices and smoked to add extra flavor. So corned beef and pastrami are the same meat, just treated differently.

Saltpeter is an ingredient that has been used in brining beef for years. It adds the traditional red coloring to the corned beef and pastrami meat. But since saltpeter can also contain carcinogens, I leave it out. The meat may not be the usual bright red color, but the flavor and texture of the meat will not be affected.

Brining the beef brisket

Brining the beef brisket

Step one: corned beef…

Ingredients:
beef brisket (about 8-10 pounds)
2 tsp. paprika
1/4 cup warm water
3 cloves of minced garlic
2 tablespoons sugar
1 tablespoon mixed pickling spices
3/4 cup salt
2 quarts water

Place the brisket in a large container made of non-reactive material, like glass or plastic.

In the 1/4 cup of warm water, dissolve the sugar, minced cloves, paprika and pickling spices.

Dissolve the 3/4 cup of salt in the 2 quarts of water. Pour in the sugar/garlic/paprika/pickling spices mix and stir everything together. Pour the mixture over the meat in the container. Make sure the meat is totally beneath the surface of the liquid. (You may need to weigh it down to do this.) Cover the container.

Refrigerate the container and contents for 3 weeks, turning the meat once or twice per week. At the end of the third week, remove the container from the refrigerator and take out the meat. Soak the meat in several changes of fresh cold water over a period of 24 hours to remove the excess salt.

At this point, if you want corned beef, prepare and cook it using your favorite recipe. But I’m all about the pastrami!

Step two: making Pastrami…

pastrami

Ingredients:

Brined and rinsed corned beef brisket from above recipe, patted dry with paper towels

1/4 cup Kosher salt

1/4 cup paprika

3 tablespoons coriander seeds

2 tablespoons black peppercorns

2 tablespoons yellow mustard seeds

1 tablespoon white peppercorns

3 tablespoons brown sugar

1 tablespoon granulated garlic

Combine coriander seeds, black and white peppercorns and mustard seeds in a spice grinder and grind coarsely. Place in a bowl. Add salt, paprika, brown sugar and granulated garlic. Mix well.

Rub the mix into the brisket well, covering all sides.

Heat smoker to 225 degrees and smoke for several hours using a less intense wood, like oak. When the internal temperature of the meat has reached 165 degrees, it’s done. It isn’t necessary to smoke pastrami as long as you would a regular brisket because the long brining time makes the meat tender.

It is very important that absolutely everything that comes in contact with the meat is very clean. (This includes your hands.) Also, make very sure that every inch of the meat reaches the 165 degrees before it is removed from the smoker. The corned beef is now pastrami.

GRILL FOR REAL MEMORIAL DAY: DITCH THE GAS AND GO FOR THE HARDWOOD

Posted: May 21, 2013 in barbecue, beef, Carnivore!, CHARCOAL, Food, grilling, Recipes
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Gas grills make no sense to me at all. I find little or no difference between them and the gas stove I have in my home. I can make a perfectly acceptable steak by grilling it on my stovetop cast iron griddle…or I can sear it in a pan and pop it in a hot oven. If the real reason for grilling is flavor, why wouldn’t you want something that makes a real difference?

A hardwood charcoal grill is the way to go. Besides the quality and source of your beef, wood and smoke are what makes the difference between a good steak and a great steak.

beef brisket

I know the #1 argument for going with gas over hardwood charcoal is time. “It takes too long to start a charcoal grill.” That’s a load of crap. I’ve convinced many friends over the years by showing them that it takes no more time to light a charcoal fire than it does a gas grill.

Here’s what you need: Get yourself the charcoal grill you like…the classic Weber is still an awesome choice.

Get a bag of hardwood charcoal. I’m not talking charcoal briquets, like Kingsford, that have a ton of additives in them. And definitely don’t ever use crap like Match Light. I’m talking pure hardwood charcoal, easily found in many stores.

Get a charcoal chimney. It’s a metal tube with a handle and a grate at the bottom. You crumble a couple of sheets of newspaper into the bottom, pour charcoal into the top, light it, and you have hot coals in 10 minutes without lighter fluid.

And DON’T EVER use lighter fluid! Why would you spend good money on a steak and then want to make it taste like gasoline?

The variety of wood chips available for smoking is another flavor factor when it comes to grilling with charcoal. My personal favorite is hickory, especially when I’m cooking pork or chicken. But apple, cherry, oak, mesquite: they all impart their own unique flavors. I have apple and cherry trees in my yard. So whenever they need a little pruning, I save those cut pieces of wood and use them to smoke with.

You don’t need to buy a separate smoker. Simply soak some wood chips in water for about a 1/2 hour before grilling (I’ve found that hot water speeds the process up), drain the water, and then sprinkle the moist chips on the hot coals in your grill. Throw your meat on the grill, close the lid (opening the vents, of course) and off you go.

So now in 10 minutes, you’ve got a grill ready to cook a steak with…about the same as gas.

“I don’t cook with charcoal because it’s so messy!” So what are you…a girl? You probably have one of those fake gas fireplaces in your house, too.

Because I’m using a small amount of hardwood charcoal for the average dinner, I don’t have to clean out my grill every time I use it. After a while, yes, some ashes pile up in the bottom of my grill and I have to dump them. Because they’re pure wood ashes, I dump mine into my strawberry or raspberry patch. They love the stuff.

You still have to clean a gas grill after a while, and it always runs out of propane halfway through cooking when you have guests over for dinner. So where’s the convenience in that?

Charcoal grills give you everything you could ask for: low maintenance…ease of use–no stupid propane tanks, valves and igniters…real wood flavor–not lava rocks, whatever the hell those things are…and the thrill of cooking meat over a real fire–bonding with the caveman in you, not some pussy with an umbrella drink and his shiny chrome gas grill with a thermometer that doesn’t work and burners that don’t cook evenly or get hot enough.

Time to be a man again! Ditch the gas grill. Get the hardwood charcoal. Find out what a really good steak is supposed to taste like this Memorial Day weekend.

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