Brisket, ABTs and the New Flame Boss 100

This is the follow up post on the new Flame Boss 100. For its trial run, I figured go big or go home and nothing tops brisket! I had a 13 pound brisket all trimmed up. I rubbed it down with mustard and a mix of Fiesta Brisket Seasoning and Dizzy Pig Cow Lick. Normally, I just…

Italian Meatloaf

     Mrs. G has been off in Atlanta doing her work thing for the past 8 days. On one of our last conversations, she asked if I would cook up some home cooked food for her return and who could blame her? I like eating out now and again just like everybody else. But 8…

The Only Stew I’ve Ever Liked

Beef Stew with Sherry and Mushrooms      For those of you outside of the DFW area, if you saw the news, you saw that we got hit pretty bad this past weekend. Not as bad as some areas of the country that get it every year on a weekly basis, like Colorado or Wyoming or…

Cottage Pie

     A few weeks back, a guy named Doc Eggerton on the Egghead Forum made a cottage pie. Seeing his pictures started a craving that I just couldn’t put off any longer. Even though I love cottage pie, it’s not something I’ve tackled much. I think I’ve tried cooking it one or two times. Years ago. I seem…

Basic Meat Grinding, Part 3: Grinding Your Own Meat

     You’ve made it this far and now you are ready to grind your own meat…almost. What? There’s more? When do we get started grinding meat? Patience, Young Grasshopper. Remember, part of the reason you want to grind your own meat is for sanitation and safety reasons.      Before you get started, you need to…