Presa Iberico
Presa Iberico is one of three special cuts from the Iberico pig. This one is slightly thicker, and is best grilled on indirect heat first.
Recipes
Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Pluma Iberico
The Iberico pig is well known for it’s meat quality. Iberico pork has lots of flavor and is generally well marbled, full of flavor. The Pluma is best grilled hot and fast.
Bourbon Sauce
This is a great bourbon sauce with a light sweetness. It goes very well with a fine steak.
Oysters on the grill
Oysters are strange creatures, with their hard, rocky shell and shiny white interior. Oysters live in salt water. They are often eaten raw, or with lemon or a vinaigrette. We’re gonna do the same when grilling them. They’re not my favorite when raw, but cooked on a grill makes it a different matter.
Oysters on the grill Read More »
Leg of lamb on the grill
Grilled leg of lamb is always a treat. Leg of lamb means the whole upper hind leg, and it needs time to become succulent and tasty. This lamb is double glazed with honey.
Leg of lamb on the grill Read More »
Lamb racks with lime and basil
If you read recipes for lamb racks they all have rosemary and thyme. Let’s try something different that goes great with lamb meat.
Lamb racks with lime and basil Read More »
Smoked Kobe Beef
Kobe Beef is just about the most exclusive meat you can eat. Here’s how to smoke it on a grill. This specific cut is labeled/graded Kuroge Wagyu, 11+.
Barbecue sauce in 2 minutes
Yep, sometimes you realize the last barbecue sauce was eaten yesterday, and now the store is closed. Well, here’s how to make a barbecue sauce in 2 minutes.
Barbecue sauce in 2 minutes Read More »