I’ve been having a lot of fun with tri tip lately. Tri tip has become more popular in the mid-west and access to the delicious triangular roast is easier to come by. As a result, creative recipes are being developed … Continue reading →
A juicy hoisin-apricot glazed chicken breast. Served with stir fry rice and grilled scallions. I brined 3 pieces for four hours, then marinated them in the glaze for a couple of hours. Not one of them was dry!
In this third installment of my top 5 list, I’ve chosen to poke a little fun at myself with some of my worst BBQ mishaps to date. I know, it’s hard to believe that everything I grill isn’t perfect, but … Continue reading →
This was my attempt at making Adam Perry Lang’s honey glazed tri tip. I admit that it was rather difficult for such a tasty roast that doesn’t need much to begin with. However, I found that some ingredients are worth … Continue reading →
I knew this would work better with fish. That awesome Mexican pork tenderloin I grilled was phenomenal, but I think this Mexican salmon with roasted salsa topped that. I was fortunate enough to find some exquisite wild Alaskan salmon at … Continue reading →