If heaven was on earth, it would be in the form of a 30oz. dry aged tomahawk ribeye like the one found online at master meat purveyors Chicago Steak Company (you can purchase yours here).
Now when it comes to preparing a 6 week dry aged premium Angus ribeye, it all starts with the seasoning. While a bit of Kosher salt and cracked black pepper would do just fine, I decided to really accentuate that big beefy taste with a toasted fennel and chile rub.
Read MoreValentine's Day may have come and gone but that doesn't mean you can't still show your loved ones how much you care. In fact, every day can be Valentine's Day with this recipe for grilled lobster with ginger, citrus, and scallions courtesy of Lilian Lo of Oriental Jade in Bangor, Maine on behalf of Maine Lobster.
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When it comes to barbecue in America, there are certain regions that are known for their unique twists on live fire cooking. While I have a place in my heart for each and every variation this great nation has to offer, I must say that one regional style stands above them all as it is my hometown.
In the latest episode of "BBQ City USA," I sit down with the team from the world famous Zagat restaurant and travel guides to talk all things Memphis barbecue. Check it out below...
Read MoreWhen it comes to planning my menu for pro football's big showdown, I am always looking for a perfect one hand bite ('cause you have to keep the other hand free for a beverage, right?) such as this amazing recipe for grilled Polynesian duck kebobs!
Read MoreSo you've settled on the appetizers and main bites for Sunday's big game but what about serving up something sweet to complete the ultimate spread? To get you inspired, the team at Sam Adams have partnered with esteemed chef David Burke to create an amazing grilled fruit dish -- Sam Adams infused grilled peaches with caramel!
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