If your not a fan of traditional BBQ chicken – or your just tired of the same old thing, Cornell Chicken is the recipe for you!!! I discovered this recipe in Steven Raichlen’s BBQ USA and Im really impressed with the results I got. To give you a little background – In the 1940s, a man by the name of Robert Baker (a Cornell University professor) was asked to come up with an unusual chicken recipe for the governor of Pennsylvania. His recipe resulted in a tangy, crispy-skinned grilled chicken and has become the stuff of legends. In fact, it has been a star attraction at the New York State Fair ever since it was created. After trying the recipe myself, I can tell you that it is the best grilled chicken I’ve ever tasted… nothing else even comes close.
To honor Dr. Baker and his masterpiece I have created this video!
For Easter dinner we decided to make prime rib (aka, a standing rib roast). This cut of beef is from the rib section of the cow, and happens to be one of the eight primal cuts of beef. The entire rib section come from ribs six through twelve and a typical standing rib roast can be anywhere from two to seven ribs. The one we ordered was a three rib roast and then we had the ribs removed (boneless rib roast). As you will see, we had the butcher season the prime rib with vegetable seasoning which was comprised of a variety of aromatic vegetables. This Prime Rib was way better than anything I’ve ordered at a steakhouse and cost a whole lot less. Prime Rib is currently sold at 10.99 a pound at most butcher shops. A short video of the cooking process is posted below. Thanks for watching!
Did you know that the strip steak is called a club steak in many countries? In the United States and Canada it is known as strip loin, shell steak, Kansas City strip or New York strip steak. I guess my butcher decided to call it Kansas City strip steak today – next week it will be the New York. Anyways, this cut of beef is from the short loin, and consists of a muscle that does little work, and so it is REALLY tender.
I just added a little steak seasoning and grilled them on the cast iron grill grate – which made some incredible sear marks. They were GOOD!!!! Check out the short video below.
I decided to break in the new cast iron grill grate from Craycort with a couple of Cajun Burgers and some Spicy Chicken Sausage. Everything turned out amazing and I couldn’t be happier with this new grill grate. Its funny how a small change in the cooking surface makes a huge impact on the flavor profile of your food.
Today, my Cast Iron Grill Grate from Craycort arrived. I really cant believe how fast it was shipped out considering that the contest winners were announced on Saturday night! The grate was shipped via UPS and arrived in perfect condition. As you will see in the video, the cast iron grate is extremely high quality and will last a life time. If you are considering buying one of these, I highly recommend it.
For the complete unboxing, watch the video below.
Here is a really easy to make Cheese Steak recipe. This was inspired by Steven Raichlen, author of The BBQ Bible. As you’ll see, I substituted a beef fillet for a whole beef tenderloin.
Other ingredients include : Provolone Cheese, Grilled Onion, Poblano Peppers, and a homemade chipolte mayonnaise.
Here’s a really good twist to traditional stuffed peppers. We substituted spicy turkey sausage for the beef and used Cubanelle peppers instead of green peppers. This is by far the best stuffed pepper recipe I’ve tried… you will definitely want to try this one after watching the video.
* 6 Cubanelle peppers or mild banana peppers
* 1 egg
* 1/4 red onion, diced
* 3 green onions, chopped
* 1/2 package chopped spinach, drained
* 1/2 red pepper, diced
* 5 pre packaged Italian turkey sausages (casings removed)
* 3/4 cup Italian bread crumbs
* 1/2 cup cooked brown rice
* 1/2 cup cheddar cheese, shredded
* Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, onions, turkey sausage, bread crumbs, cheese, spinach, red pepper and rice. Spoon into peppers.
* Coat the peppers with extra virgin olive oil and place on grill
* Cover and turn peppers until all sides have been slightly charred. Turkey meat should reach an internal temp of 170 degrees
* Serve with your favorite side dish