Category: Grinds
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Abalone: the Chase, the Lore, the Future
Abalone are definitely one of the most exquisite things to eat from the sea. Their sublime flavor is both buttery and slightly salty and tastes like a cross between a scallop and calamari. But a big part of abalone is the culture of chasing, catching and eating wild abalone.
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Sure Thing BBQ Beef Brisket
For those of us addicted to working our way through the BBQ line-up, brisket remains as one of the most challenging categories. Over the last decade of my (serious) BBQ life the brisket stood as the last great challenge to be conquered. After many years of admittedly self-inflicted torture, I am happy to report that…
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Amazing BBQ Ribs using a Pit Barrel Cooker
Nothing beats tasty BBQ ribs on a warm summer afternoon. The aromatic smoke drifts out over the neighborhood, reminding us of the long summer days ahead. After years of both spectacular successes and failures I have learned to develop several decent rib recipes. Honestly, all that changed after I cooked ribs on a Pit Barrel…
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Smoked Prime Rib on the Pit Barrel Cooker
Nothing beats a good prime rib and one cooked in a Pit Barrel Smoker is absolutely magical. Tender, juicy, a nicely favored crust and a touch of great smoke results in a melt-in-your mouth experience that you will not forget. My recipe is simple: I use a good cut of beef, a salt-thyme-garlic dry rub then apply a pepper-mustard flavor paste before…
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BBQ With Aloha: Hawaiian Kalbi Beef
One of the best things about Hawaii is the food and often that means plate lunch! Now plate lunch is both uniquely Hawaiian and a key part of the culture. Take the many asian traditions in Hawaii and add local touches and you have something that is quick, easy to grab and head to the beach, and incredibly…
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The Abalone Song (or what to do while pounding the abs)
Abalone: from Sea to Table. Photo Credits: CBS SF News (left and right); Right Around We Go Blog (center). Abalone are definitely one of the most exquisite things to eat from the sea. Their sublime flavor is both buttery and slightly salty and tastes like a cross between a scallop and calamari. But it is even…
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Trinidad Tri-tip: California BBQ on the Pit Barrel Cooker
Summer heat, wind-kissed waves, meat sizzling on the BBQ, nothing compares to a classic BBQ under the hot coastal, California sun. I first encountered the flavorful tri-tip while attending college at Cal Poly State University in San Luis Obispo in central California in the late 1970s. Most of the time I lived in Shell Beach,…
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BBQ with Aloha: Huli-Huli Chicken using a Pit Barrel Cooker
Huli-Huli Chicken is a teriyaki-based chicken that is cooked over hot kiawe wood in an open pit that is turned (Huli”) rapidly over the coals. The taste of the smoked, juicy chicken in a sweet Huli-Huli sauce is an amazing experience and well worth the effort.