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Cooking recipe

How to Grill Perfect Butter Steaks on Your Traeger

Amazing Traeger Steaks

by ChefPerry

I’m a big believer that bbq and grilling should be a part of everyone’s meal planning all year ’round. In fact, I find that my appetite is sharper when cooking in colder weather, and food out of the smoker, or off the grill… like these steaks, taste better.  Amazing Traeger Steaks Prep Time: 5 minutes Cook Time: 30 minutes smoke, 10 minutes cook Pellets: Oak 2 – 1 1/2 inch thick Rib-eye or New York Strip steaks Seasoned salt to taste Herb Butter (see recipe below.)    Season steaks on both sides…
Score: 1.01
BBQ & Grilling

How to BBQ Brisket like the Pros

by ChefPerry

    In many parts of the country, beef brisket is BBQ. Indelibly tough and bland when cooked with conventional methods, brisket magically transforms, after a long bath in smoke, into a melt-in-your mouth, sweet, savory, smoky treat.   Starting with a full 10-12 pound brisket (called a "Packer.") A “packer” brisket is made up of two parts, the flat, and the point.        The "flat" runs the whole length of the brisket (slice this against the grain and serve as brisket) while the "point" is a cap that sits on…
Score: 1.32

Classic BBQ Sauces, Rubs, & Mops by Region

by ChefPerry

In BBQ, sauces are used to flavor, marinade, glaze, and as a condiment or topping for grilled and smoked meats, especially ribs and chicken.  History places the origin of BBQ sauce to the first American colonies of the 17th century and can be found in recipes and cookbooks (both English and French) over the following two centuries.  Much like chili in Texas, these sauces were less about gourmet ambitions and more about masking the often off-putting odors and flavors of “aged” meat in a…
Score: 1.22

Cambodian Grilled Chicken (Mann Oeng K’tem Sor) Recipe

by ChefPerry

     This ancient Cambodian grilled chicken recipe, called Mann Oeng K’tem Sor, may look complicated, but it’s really just a series of simple steps.       The stone walls of the Bayon temple in Cambodia, built at the end of the 12th A.D, includes an amazing series of bas-relief pictures of the army supply trains, encampments, field kitchens, and some of the earliest depictions of Asian barbecue.   Specifically, you'll see chicken skewered on split sticks and grilled over pyramid-shaped fires. Nine…
Score: 1.12
Home Cooking

Grilling Fish for Health and Flavor, Direct Grilling, Baskets, Foil Wrapping, and Plank Grilling

by ChefPerry

  Grilling Fish for Health and FlavorChef Perry P. Perkins  Many of us are looking for healthier grilling options without sacrificing great flavor.  When my readers contact me asking about great-tasting, guilt-free grilling, I always point them to one of my favorite food groups: fish and seafood. It's hard to beat a succulent, tender bite of firm salmon or tuna, with a crispy char on the outside and just a hint of smoke, fresh from the grill.  Fish and seafood are so simple to cook outdoors...and…
Score: 1.4

3 Steps to Perfect Turkey Gravy

by ChefPerry

3 Steps to Perfect Turkey GravyChef Perry P. Perkins    Stock vs. Broth First, let’s make sure that we’re all on the same page, as far as what constitutes a “broth.”  Many, many home cooks assume that “stock” and “broth” are the same thing: a savory liquid simmered with veggies, meat scraps, and bones, to be used as the base for soups, sauces, etc.  In truth, the steps for making stock are very similar to those of making broth but with just a few small but very important differences.  Stock is made by…
Score: 1.39

Understanding the Basic Kitchen Knife Cuts

by ChefPerry

    If you’re going to spend any time in the kitchen, you’re going to have to learn how to chop vegetables. Proper chopping, slicing, and dicing techniques help us reduce waste, stay safe, and improve the taste and texture of our dishes.  Those of us who grew up under tyrannical chef-fathers, toiling away in the Dickens-esque sweat-shops of their prep kitchens (sorry Dad, just trying to make a point…), may have spent months or years doing little else than chopping veggies, and take the techniques…
Score: 1.23