Baby back ribs are a favorite of mine because they get the highest compliment rating for the least amount of work. For you acronym junkies, that’s a high CAW rating (Compliment to Amount of Work). Yes, I just made that up, but maybe someday recipes the world over will include a little graph noting its CAW rating. Here’s the formula:Rip ’emRub […]

I’m about to start chopping a case of pickles, because we are down to our last little bit of the huge batch I made last month. To procrastinate for a moment, I leave you with this bit from Portlandia. I love this show. I live inside this show. Seattle may not be Portland, but we are […]

So you’ve seen the setting of Serenbe in my last post, where I joined a group of food bloggers and Char-Broil execs to talk about the science of infrared grills, and to have fun cooking on them. After our more formal meeting, they teamed us up for a “Chopped-esc” grilling competition. Did my teammate Kurt and I win? No. […]

I’ve spent the past two days grilling and talking with the folks from Char-Broil  about their infrared grills, and of course playing on them and making copious amounts of food. The group of cooks, writers, and grillin’ fools I met felt like old friends after our first meal together. Where we are, though, is a setting […]

Pork chops growing up were always served with some sort of sauce. Apple sauce, gravy, anything to add some moisture into the dried hockey pucks on the plate. But times have changed. You should be able to eat your chop without any dressing…if cooked properly. Here are a few tips for grilling a simple chop […]