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  1. Articles
    It's September and the kids are back in school. It's hard to believe that summer is behind us, such as it was. I don't know about your area of the world, but here in Wisconsin we didn't get much of a summer, not that I'm complaining. In fact, in many ways it was quite nice, but it just didn't...
  2. Articles
    While I prefer mostly burgers and pork products gracing my grill, my wife loves chicken (not that she doesn't love the other stuff also) and since I am supposed to be trying to eat healthier, on a more regular basis, I have been trying to cook chicken more often. I tend to find chicken to be on...
  3. Articles
    I came to a conclusion this weekend. I am terrible at keeping friends. It's not that I am a mean or vile person. I am very personable and make friends quite easily, but I am terrible at keeping long term friendships alive. I have moved around alot in my life, both somewhat as a kid and more so...
  4. Articles
    I don't know why I don't prepare artichokes more often. Every time I make them I swear I am going to start eating them more often, but usually don't get around to making them again for 5 or 6 months or more. It's not that they are difficult to prepare. Sure they can be a little time consuming if...
  5. Articles
    It's getting close to midnight and although I sat down at the computer about 2 hours ago I've now started to type up this post. Instead of writing I got sucked into yet another bunch of political debates….okay, arguments. Without getting into politics here on my blog, let me just say that some...
  6. Articles
    I can't believe how beautiful it was today, up here in Wisconsin. The sun was shining, the temperature hovered in the mid 60's and the neighborhood was inundated with the aromas of people cooking out and enjoying the day. Not what I usually think of as a normal day in mid March. Not that I'm...
  7. Articles
    It's the first weekend in April, and although the "official" grilling doesn't start for another 7 week with Memorial Day weekend, I'm sure that there are plenty of people out there pulling out their grills already. For us hardcore, year round grill jockeys this weekend is pretty much like any...
  8. Articles
    One thing I've learned, living here in Wisconsin, is that this state is obsessed with Bratwursts. It's a passion that seems on the verge of mania. If you think I exaggerate I invite any of you to drive through any number of towns on any given weekend and you will see plenty of evidence. On any...
  9. Articles
    Chicken wings are a staple in our house. The kid loves the mini "drumsticks" that are just her size and my wife and I love the crispy skin to meat ratio that wings provide. Generally, at home, we don't bother frying them. It's just too much hassle without an actual deep fat fryer. I've often...
  10. Articles
    If you've spent any modicum of time with me, you will know that I am an unabashed carnivore. You'd be hard pressed to find me turning down a nicely grilled steak. Or bacon. Or chicken wings. Or bacon. You get the picture. But with the return of the warmer weather, I am starting to gravitate...
  11. Articles
    It's been a while. Baby R and Little E have been keeping my busy. But the longer days and sunny weather have me inspired. We happened to have a bag of romaine hearts in the fridge left over from a burger debacle and I was searching for something different to do with them that didn't involve...
  12. Articles
    Just thought for my first major subject post I'd talk about something we would do in the fine dining restaurants I worked in over the years. The number one question I would be asked time and time again is how to cook a proper 5 star dining experience steak. So I guess I should share it (though I...
  13. Articles
    D had brought home a pack of side ribs (with breast bone in) from the store the other day. He loves ribs. He really does. So while E and D were napping (something which I probably also should have been doing) I got to work. If you've seen my previous post on my sticky and saucy Barbeque Ribs...
  14. Articles
    Over the last 2 months this series has taken a look at the basics of backyard grilling. In the third and final installment of this series we will take a look at the apex of grilling, the art of slow and low, indirect grilling, also known as barbecue. This is the pinnacle of grilling. It is...
  15. Articles
    In Part I of this series I discussed the pros and cons of charcoal vs. gas grills. Now that you have your grill, the next step is learning how to use it. Sure you can just "fire it up" and probably get some pretty good results. Let's face it, that's what most people do and they all produce an...
  16. Articles
    There's nothing quite like the taste of food cooked over an open fire. It brings to food additional layers of flavors and aromas that harkens back to a more primal time in humankind's history. While our ancestors, both ancient and not so ancient, relied on live fire to cook, we no longer have...
  17. Articles
    The sun is shining. You lazily sip an adult malted beverage as the scent of meat, sizzling over a charcoal fire, wafts through the air. The kids are happily playing a few feet away, when suddenly, from out of the charcoal fueled haze, a man appears, half naked and painted from head to toe in...
  18. Articles
    Written By Chef Peter Martin Part I Choosing Your Steak Yes, I know, it is still the middle of winter, so why am I writing an article on grilling steaks? Because, if you are like me, then grilling is a year round pursuit. Sure, my grills see almost constant use during the summer, but they...
  19. Articles
    Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and perspectives you encounter, the greater the diversity of opinion that arises. When do you apply the barbeque sauce? Gas or charcoal? Flip the food only once or...
  20. Articles
    Before beginning I offer a couple of things to ponder. First, technically speaking grilling is not barbequing, but barbequing can be considered a form of grilling. And secondly, anything can be cooked over a live fire. Anything. Here's explanation. Barbequing and grilling both stem from the...
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