Jess Pryles

Take your steak next level with this Blue Cheese and Pecan Butter

Sat, 16 Jan 2021 03:54:31 GMT

It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter.

This compound butter for steak is an epic savory bomb of flavor set to explode on your tastebuds. The blue cheese adds incredible richness, while the pecans bring an amazing pop of texture. If you want to know how to cook the perfect steak to go along with this super savory butter, try my JKF method.

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Ground venison enchiladas

Tue, 12 Jan 2021 18:32:15 GMT

Browning the meat in pork lard and using great quality sauce are the key to these “better than restaurant” venison enchiladas.

Enchiladas really do use so few ingredients that it’s worth going to the effort to get the good ones. The main stars here are the venison, tortillas, sauce and cheese. Using great ingredients is the difference between pretty forgettable enchiladas, and ones that are as good as your local Mexican restaurant. The tortillas, the sauce, and the cheese are the key here.

Take care to trim your venison grind

Processing your venison properly is an often overlooked factor when it comes to a delicious result. That starts with cutting the meat up to grind it. The best tasting grind is free of any silverskin or cartilage, so you want to be sure to trim that away. The cleaner your pieces of meat before you grind them, the higher quality your finished grind will be. Double passing the meat through a grinder (or better yet, using one that does it for you in one pass like this LEM dual grind machine) will also give you a great raw ingredient to start the recipe with.

Don’t forget to toast your tortillas

I prefer using corn tortillas which are the more traditional choice for enchiladas. And unless you have an amazing authentic tortilleria in your ‘hood, heed my advice. The key is to make sure you warm the tortillas BEFORE you dip them. Most corn tortillas will be a little brittle out of the package, and if you try to dip them then roll them, they will split. Warming them up makes the tortillas far more pliable and roll-friendly. Theoretically, you could even do this step in a microwave, but warming them on a comal or skillet will also develop a bonus toasted flavor.

Buy the right enchilada sauce

Here’s what I’ve come to learn is the real secret to this recipe – you have to use good enchilada sauce. It can absolutely be from a can, but it’s gotta be the good stuff. Generally, the sauces that are imported from Mexico or aren’t a major brand name are best. To me, the “Old El Paso” style sauces are quite watery and lack any real depth of flavor, while the imported ones are richer, thicker and much more developed in flavor and color. I love to use this La Victoria enchilada sauce (you’ll need for cans of it because they’re smaller than average).

Splurging on cheese gives you meltier results

If you want that instagram-worthy cheese pull finish, don’t skimp on the cheese. That means both price and quantity. Cheap cheese just doesn’t taste as good, and often will melt away to nothingness. Use more than you think you’ll need for a really cheesy finish, and try to choose cheeses known for their melting ability. I recommend colby jack, cheddar, asiago or if you can find a Mexican blend, even better.

Final recipe notes:

I like to add a few dashes of Salsa Maggi to the meat mixture to give it a little oomph. It’s essentially liquid MSG (which is totally not bad for you and has a ridiculously unfair reputation) and helps bring out extra umami in the meat.
The recipe calls for lard to be used to cook the meat. This is definitely more traditional, but is also quite important when it comes to using venison. Since venison is so lean, the lard will help with the browning and add extra flavor and moisture to the meat. If you prefer not to use lard, you can use oil instead.

This post is sponsored by LEM products and contains affiliate links. Sponsored posts help to keep the content on this website free.

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Venison French Dip Sandwiches

Sun, 03 Jan 2021 17:37:48 GMT

Thinly slicing the meat is the key to these tender flavor-packed subs.

The best cut of venison for French dip sandwiches:

For these sandwiches, I usually use the Top Round steak/roast. It’s one of the larger whole muscles from the deer ham or leg. One Top Round roast from a medium to large Whitetail deer should feed two people. You can always use the Bottom Round too if you are planning to feed more. Honestly, thanks to the manner in which the meat is prepared, you can really use any larger sized whole muscle roast.

How to make sure the venison is tender:

The really nice part about this recipe is that it’s not reliant on how tender the meat is, so you can be really flexible with the cuts you are using. Because of one simple step, you don’t really have to worry about tough venison. Thinly shaving the meat with a deli slicer is the key! Thin pieces offer much less bite resistance, so we perceive them to be more tender as we are eating them. You can use a very sharp chef’s knife or slicer to try and do it by hand, but I really do recommend using a dedicated meat slicer for optimal results. You’ll find yourself using it more than you expect (and it’s perfect for Philly cheesesteaks, too!).

Picking the best seasoning for the venison roasts:

I may be a little biased here, but I would never recommend anything I didn’t love. The best seasoning you can use for this recipe undoubtedly has to be my Hardcore Carnivore Camo seasoning. I specifically created it for use with wild game, and it has some majorly bold flavors that are nearly reminiscent of a pastrami rub.

How to make au jus for venison French dip:

It pains me on a deep level to call the dipping broth “au jus”. Literally, it translates from French as “with juice”. So when Americans ask for their sandwich with extra au jus, they are literally saying “I want a sandwich with extra with juice”, which of course makes absolutely no sense. In every other English speaking country aside from America, the same French style meat-juice broth is referred to only by the noun: jus. But I do realize it’s futile to try and correct a culinary quirk used by an entire nation, so let’s just skip to the au jus – rant over!

A consommé is the richest and most flavorful version of a bone broth or stock. It’s a deliciously concentrated version of broth that’s perfectly clarified of fat and sediment (usually by using egg whites!). As you might imagine, most consommés are also rather laborious to make. If you feel so inclined to give it a go yourself, I recommend this recipe. You can even use venison bones to create a venison consommé. But honestly, for this French dip recipe I use the easily attainable canned versions you can easily get at the grocery store. With the consommé as the major flavor base for my au jus, I also use other classic flavors like shallots, butter and fresh herbs to give it some depth.

Keeping the venison meat pink for the french dip sandwiches:

The first step to perfectly cooked meat is to invest in a decent meat thermometer. This is also step one in creating a perfectly pink roast. Instead of prodding and squeezing the meat trying to guess when it’s at the perfect doneness – just use a thermometer to get an EXACT answer! I use and recommend a Thermapen for accurate and fast reads.

Step two is to work quickly during the dip stage. You’ll be ever-so briefly reheating the meat in the hot liquid before piling it onto hoagie rolls. A quick slosh through the broth will keep the meat pink. Dumping it into the broth and leaving it to soak rather than dip will have change the venison’s color really rapidly. It’s not a problem at all regarding the taste – but if you want that lovely visual you’ll have to be speedy.

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Top 9 meaty recipes from 2020

Tue, 29 Dec 2020 16:07:38 GMT

We all stayed in and cooked at home more than ever – here are the top 9 recipes you loved in 2020.

As a recipe developer, it’s always exciting to see people trying my recipes in their own kitchens. For all the crud 2020 brought with it, the silver lining was perhaps feeling more than ever that I was helping y’all out. It was so comforting to see so many folks create, enjoy and feast on their versions of my recipes. I thought I would round it all out by sharing the most popular ones, in case you missed em and want to give them a shot!

Smoked Tri Tip Steak

Think you couldn’t possibly love steak anymore? Wait until you try it smoked. Check out this recipe for perfectly medium rare Smoked Tri Tip. And best part – it takes only about an hour! Recipe here.

How to make homemade bacon

There are few single ingredients that are so universally adored as bacon. And the only thing better than bacon is homemade bacon. It’s the carnivore’s quarantine version of the sourdough craze. Recipe here.

How to cook a Tomahawk steak

Get ready to grill up this Flintstone-inspired behemoth, which is easy once you know how. The tomahawk seems intimidating BUT is the perfect cut to learn how to get a killer crust and a perfectly cooked interior. Recipe here.

Jalapeno & Cheddar Sausage Rolls

Nothing quite says “comfort food” like combining meat and pastry. Texan-fied with the addition of cheddar and fresh jalapeno peppers. Recipe here.

Tex Mex Meatballs

Crushed tortilla chips replace traditional breadcrumbs to keep these meatballs moist but packed with Tex Mex flavor. These are in regular rotation on our dinner schedule! Recipe here.

The ultimate smoked meatloaf recipe.

This might be the single most popular recipe I released this year. It’s a smoky bbq-glazed meatloaf that’s still tender in the middle. And it’s seriously delicious. Recipe here.

Sweet ‘n’ tangy smoked chicken wings

Coated in sweet, tangy BBQ sauce, this recipe for classic smoked chicken wings is a winner. The 2020 twist is now you don’t have to share them. Recipe here.

Al Pastor-style charred pineapple glazed ribs

Smokey, charred pineapple glazes the top of these vividly red ribs, smoked to perfection. It’s Al Pastor, but not as you know it. Recipe here.

Crispy fried ribeye “chicharron”

Yes – it’s steak fried in animal fat. Yes – it’s super indulgent. Yes – it’s one of the best things you’ll ever taste. Recipe here

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Grilled Pork Belly with Sticky Sweet Glaze

Sun, 27 Dec 2020 17:20:13 GMT

No need to fear – you can totally grill pork belly to perfection without the dreaded flare ups.

Most people shy away from cooking pork belly on the grill. If you’ve ever tried it before, you know how quickly it turns from porky perfection to cremated mess. The amount of fat in the pork belly creates lots of flare ups. So, it seems as though the only choices are either to undercook it to prevent burning, or end up with a charred lump. WRONG! If you know how to set your grill up properly, you can actually use the grill to create the BEST Asian-style pork belly pieces. My recipe gets you both the tasty, crispy edges, tender meat AND perfectly rendered fat.

To make this recipe successfully, you will need to learn how to set your grill up for two zone cooking. Don’t worry, it’s easier than you think. And in fact, I ALWAYS set my grill up for cooking like this. Having the two zones gives you so much more control over the cooking and the end result.

Although you can absolutely enjoy these caramelised grilled pork belly pieces on their own, I love serving them on mini sweet roll sliders. I’ve included some extra ingredient options in the recipe below, just in case you want to try them that way, too.

More of a visual person? No problem! Here’s the video version of the recipe:

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Individual Hot Crab Dip Bites

Tue, 15 Dec 2020 20:36:17 GMT

Creamy, seasoned lump crab meat is baked to bubbly perfection in individual savory pie crust cups.

Im going to say it. This recipe for individual hot crab dip cups made in a muffin pan is far superior to the regular ol’ skillet version. Here’s why:

1) The crisp and buttery pie crust is more delicious than any dry saltine could ever be.

2) It does away with the communal aspect of wondering who double dipped into the crab, and exactly how many other people have been prodding at the same appetizer…

3) It’s MUCH more leftover friendly and the cups easily refrigerate, unlike your cheese-crusted skillet.

Really, you don’t need ANY reason to make these. You have my assurance that they are every bit as good as they look/sound/appear. In the interest of full transparency – I will admit two things. FIRST – working with the pastry is slightly fiddly. I gave up on trying to cut the perfect sized circle to fit EXACTLY into the muffin pan, Instead, I cut the pie crusts into thick strips, and lay one piece at the bottom of each cup, then build a pastry wall at the sides, and pressed them altogether. Since I refrigerated the pastry again before I filled it, it was ok that it had softened a little.

The second admission is that this recipe makes SLIGHTLY too much filling to fit into a 12 cup muffin pan (like, maybe 3/4 cup extra) but that’s nearly impossible to avoid, since all of these ingredients usually come in these minimum quantities. The solution? Grab a small ramekin or tiny skillet and bake it just like regular dip, OR, freeze it and bake it later for a supremely indulgent snack.

One of the other secrets to a really sensational crab dip is a little magic weapon called Hardcore Carnivore Amplify. It’s a special seasoning that is more of a flavoring than a spice. Amplify is a mega-umami flavor bomb of savory goodness, that is still very neutral in taste. It’s packed with umami ingredients which give dips a boost of “I’m not exactly sure what that flavor is, but it’s AWESOME”. If course, you could leave it out, but after that description, why would you?

The other secret is to try to use great quality crab. Really, that goes for all ingredients. If you’ve even tried to use the cheapest shredded cheese then finally shelled out for the pricier stuff, you’ll know exactly what I mean. I get my crab from Fulton Fish Market who can ship nationwide.

The final trick to this recipe is the use of heavy whipping cream. Since the pastry needs a solid 25 minutes to brown, there’s a risk the filling will get to dry. Adding in pure cream keeps the middle of the cups nice and gooey.

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Herb Butter Crusted Smoked Prime Rib

Sun, 13 Dec 2020 18:36:02 GMT

Smoked Prime Rib is the Rolls Royce of fancy holiday meats, and it’s easier to cook than you think.

Don’t be scared of tackling this sensational piece of beef! I promise you’re going to love my recipe for smoked prime rib with a savory herbed butter crust. And you’d better believe that it’s PERFECT medium rare on the inside, too!

Some recipe notes & tips:

If you don’t have access to a smoker, you can absolutely do this recipe in the oven and still have fantastic results.
as a bonus – since the prime rib rests before the final heat blast, it’s ready to carve and eat right away.
ask your butcher for an “easy carve” prime rib, where they will cut off the bones, then tie them back on, so you’ll get all the presentation ‘wow’ without having to hack at the meat after cooking.
The one crucial piece of equipment you’ll need to ensure a perfect medium rare is a quality meat thermometer.

More of a visual person? No problem! Here’s the video version of the recipe:

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Seared Scallops with Balsamic Bacon Jam

Fri, 11 Dec 2020 01:08:19 GMT

Seared Scallops with Balsamic Bacon Jam – this new twist on surf-n-turf makes for a great one-bite appetizer.

Seared scallops with bacon jam. Decadent. Fancy. Maybe arguably a little boujee. But, you know, in a good way.

Start with really good ingredients.

When you make the scallops the star of the show as they are in this recipe, quality is imperative. You absolutely need to make sure they are fresh, and preferably ‘dry’. Some scallops are sold in a wet solution, and it’s nearly impossible to get a great sear on them. I have used phenomenal scallops from Fulton Fish Market, who can overnight premium seafood around the country. Smart choice.

Use the right pan to get a good sear.

Adios, non-stick. You will never get the sear you are looking for using a non-stick skillet. To get a great crust, make sure you’re using a cast iron, stainless steel or carbon steel pan. It’s also recommended to use a high heat neutral flavored oil like grapeseed, but olive oil will do in a pinch.

This recipe is a great holiday appetizer. Here’s why:

If you are a serious cook who also likes entertaining, you probably appreciate being organized. Think about it – timing a dish, having all the ingredients, meticulously following the recipe – all hallmarks of someone who loves structure. If this is you, then here’s an extra reason to love this recipe (beyond just the taste) – it’s a SMART additional appetizer. You can have the bacon jam ready in advance, and the scallops take mere minutes to cook. Meaning – this is a GREAT recipe to add to a holiday menu! Instead of feeling that you’ve got a million complicated things to execute at once; cook smarter, not harder. If you do make the bacon jam ahead, just warm it slightly before serving for optimum jam consistency.

This recipe makes enough bacon jam for leftovers…

Unless you’re planning to sear enough scallops to feed a football team, you’ll probably have a cup or so of leftover bacon jam. No one in the history of ever was upset about this. You can use it in other dishes, spread it on toast and have it with eggs, or just cook up more scallops.

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Tender Venison Meatballs with Red Sauce

Tue, 08 Dec 2020 21:39:34 GMT

Fork tender and packed with flavor, this is the venison meatball recipe you’ve been waiting for.

Getting the meat mixture right:

A good fat ratio is THE KEY ingredient for tender and juicy meatballs. In this case, venison is not the ideal protein because it’s so naturally lean. So, you have two options to get your meat mix right and ensure optimal results.

Option 1: grind your own fat in to the venison.

If you’re like me and you process your own venison, this is a great option. You can do it after the fact, but I actually do it at the time of processing and just label my packages as “lean” or “80/20”. Most of the deer I harvest are too lean to add in enough additional fat from the same carcass, so I often use pork fat instead. You can ask your local butcher to save you some of the fat trimmings (trust me, they have plenty). Then just weigh out the meat to the fat in an 80% to 20% ratio, and grind them together at the same time. This fatty mix is also perfect for burgers and any other dish where you are worried that lean ground venison may dry out. BTW – the real secret here is to have the fat SUPER cold when you grind it, and to use a grinder that moves quickly (I use this LEM Big Bite model). This also helps the quality of the meat itself.

Option 2: use a half/half ratio.

Maybe you’ve already got all your venison processed. Or maybe you don’t want to mess with grinding. No worries! Just use a mixture of half venison and half pork or beef. For this recipe, that would be one pound of venison, and one pound of alternate meat. As long as you make sure you’re not using lean ground for the add-in meat, you’re good. Look for at least an 80/20 mix. Pork is definitely more traditional, but some prefer the flavor of beef paired with venison. Either way, it’s going to be SUPER tasty.

Spending time on the sauce is worth it.

Yes, this sauce takes about 5 hours to cook down and transform into something really special. But it’s totally worth it. It’s not complicated to make, it just takes a while to develop flavor. And it’s a depth of flavor that you just can’t fake any other way. The acidity of the tomatoes cooks away and the whole sauce becomes super rich and complex. Bonus points it you can use San Marzano tomatoes. They are considered to be the ultimate red sauce ingredient. Having said all that… there are times where you just don’t have a spare 5 hours to babysit a pot full of red sauce. I get it. No one is judging if you want to substitute with store-bought pasta sauce.

The trick to tender meatballs:

A fancy chef term for this trick would be a “panade”. For the rest of us, let’s just call it “bread and milk”. To keep the meatballs extra moist and tender, I add in milk-soaked breadcrumbs. The softened and swollen crumbs are bursting with extra moisture, and have a super soft texture. Another great trick is to use SUPER finely chopped mushrooms – their taste and texture is nearly indiscernible in the final mix, but they add a ton of extra moisture and tenderness, too.

The OTHER trick to tender meatballs:

Really letting them simmer. I know, it seems so simple, right? I’ve made this mistake in the past, guided by recipes that set me up for failure. “Cook until 160f internal”, they said. Sure, that’s the minimum safe temperature, but if you reach that temp really quickly, all you end up with is safe TOUGH meat. Through trial and error, I discovered that if I really left my meatballs to simmer gently for 60-90 minutes, they were extra tender. The meat proteins (even small ground ones) will seize up when initially exposed to heat, and it takes them a while to break down, chill out and tenderize. In my experience, letting your meatballs cook longer at a gentle pace makes a huge difference to the final texture.

Why you should simmer your meatballs, not roast them:

Some recipes call for roasting the meatballs or browning them in a pan. Usually, this is if they are being served without being dunked and simmered in a sauce. In this case since we ARE getting saucy, I find it best to treat the meatballs more like a dumpling, and drop them into the warm sauce to gently cook. For this recipe, a browning step is not necessary and can sometimes even create a tough exterior.

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Texan-style sausage rolls with jalapeño and cheddar

Wed, 02 Dec 2020 18:48:12 GMT

The classic Aussie sausage roll gets a Texan twist with this all-beef version, studded with fresh jalapeño and cheddar chunks.

Moving to Texas from Australia was a interesting learning curve. Don’t get me wrong, both places are awesome in their own right. And there are many similarities between the two places (just reference the meme about Aussies being ‘British Texans’!). But naturally there was some adjustments that needed to be made. Driving on the other side of the road, finding a good source of Vegemite, and learning to incorporate ‘y’all’ into my vocab are just some of the ways I assimilated. Another big first for me was starting to celebrate Thanksgiving, and learning all about American traditions during the holidays. For example, Prime Rib and Turkey are very ‘American’ dishes – and I hadn’t cooked either until I moved here.

While I enjoyed learning a lot about local holiday traditions (such as the Texan tamalada), I also wanted to start some of my own holiday traditions. Hybrid Aussie-Texan traditions. Dishes that gave a cultural nod to where I came from, along with a tasty salute to where I am now. THIS is one of those recipes. It’s a recipe that represents a near perfect combo of both cultures…at least culinarily speaking.

First the Texan side of things:

Americans love appetizers. We’ll look for any excuse to make a meal solely out of apps – and why not? They’re tasty, bite sized and satisfy the desire to try lots of different tastes at once, instead of being committed to one main dish. If you ask me, the best appetizers are meat focused. Because it’s only natural to want to precede a meat dish…with another meat dish. So we have the love of bite sized apps covered. The other thing that Texans love nearly as much as BBQ and football is the combination of anything cheddar/jalapeño. From kolaches to smoked sausage, dips to cornbread, and of course actual cheddar-stuffed jalapeños. If it has added cheese and spice, you can count a Texan in.

Now, a brief insight into sausage rolls:

In Australia, wrapping meat in pastry is practically a birthright. I’m sort of surprised that it hasn’t yet somehow been incorporated into the national flag. When it comes to classic Australian party snacks, there are two items you can comfortably rely on being on any decent menu: party pies and sausage rolls. Meat pies are our version of hot dogs at the ballpark – a rich beef-in-brown-gravy stew encased in a golden pastry shell. A party pie is just a scaled down version of a meat pie, in a 1-2 bite portion. Sausage rolls are heavenly pillows of seasoned ground meat wrapped up in flaky puff pastry. It’s similar in concept to a “pig in a blanket”, except the meat is tastier, and the pastry is better. So basically, it’s a far superior version. Traditionally sausage rolls are made using ground pork but I love them even more when they are made with beef. Additionally, sausage rolls have no sizing restrictions – they can be individually bite sized, or longer “single meal” logs.

And so to the Beefy Jalapeño Cheddar Sausage Roll:

Marrying the Texan love of appetizers/anything cheddar jalapeño along with the classic party tradition of passing around portions of sausage rolls was a no brainer. A pastry-encased cheesy, spicy, beefy snack is a universal love language. As you’d expect, these are a hit every time I serve them.

Bonus recipe tips:

You can make the sausage rolls in advance and freeze them before the baking stage, then just bake as needed.
You can also use beef breakfast sausage in lieu of ground beef.
For super juicy rolls, make sure you use a blend of 80/20 beef – fat is where the flavor is at!
I prefer using blocks of cheddar and cutting them into small cubes. I feel you get more of a cheese hit than using shred which can sometimes melt away into nothing. Alternatively, you can also source a high heat cheese.

THIS RECIPE WAS MADE POSSIBLE BY THE GOOD FOLKS AT THE BEEF LOVING TEXANS.

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Boost your burger game with Candied Jalapeno Relish

Sat, 28 Nov 2020 15:28:28 GMT

A sweet, spicy and slightly sour relish perfect for slathering over burgers… or just about anything.

I’m nearly disappointed that it took me this long to come up with this recipe. One of my best friends, a lifelong Texan, exclaimed ‘GENIUS!’ when I told him about the idea. I think (as both a relish and candied jalapeno lover) he was a little upset he hadn’t thought of it either. I combine candied jalapenos with both sweet gherkins and some dill pickles for balance. The result is a sweet, warmly spicy and slightly sour relish you’ll end up putting on everything. This candied jalapeno relish is really incredible as a simple burger topping.

This relish is 1000% better when it’s allowed to mellow out, so I definitely recommend eating it the next day. It’ll keep for up to two weeks in the fridge.

Here’s the video recipe INCLUDING a handy “how to” for grilling burgers over charcoal:

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Grilled Focaccia with sage browned butter

Fri, 27 Nov 2020 22:48:05 GMT

Scratch made focaccia is grilled to crusty perfection then smothered in sage scented brown butter.

I particularly love making this dish when I’ve already got the grill fired up. If you’ve already got it hot and ready to go, it totally makes sense to also use it for your side dishes! This focaccia makes enough for one 12-14 inch skillet, or two 9″ pie pans.

You will also need to know how to set up your grill to run with indirect heat. You can learn about two-zone grill set up here. Alternatively, you can make this recipe in a regular oven, too.

Here’s the video recipe:

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Roasted rack of pork (with crispy crackling!)

Tue, 17 Nov 2020 16:01:25 GMT

Succulent juicy pork loin is crowned by shatteringly-crisp puffed crackling. What’s not to love?

If you can buy your pork roasts skin-on; you’ll never do it any other way. You’ll lament every time you missed out on the glory crispy crackling. If you cook it correctly, pork skin transforms into a salty, crunchy layer of pork-rind goodness. Most chefs look for ways to incorporate different textures into their dishes to create contrast and variety. This roast has all the texture built in. Juicy and tender pork loin in the middle, crunchy goodness outside.

Ok, so I’ve sold you on buying your pork skin-on. The problem is, it can be tricky to find. While countries like Australia and Britain frequently sell skin-on pork roasts, it’s just not as popular in the US. Usually I have to head to my local Asian market to buy skin-on pork belly, but for this roast I had to shop online. And in fact, this particular piece of pork is very special, indeed. I got it from D’Artagnan meats (they specialize in a variety of hard-to-find meat and game, their selection of game birds is epic!). So, this rack of pork is actually porcelet – the pork version of veal. The meat is 100% milk-fed, which gives it a delicate and subtle quality.

Worried about drying out the meat? Don’t be! There’s a great way to check that your pork is PERFECTLY cooked. That means, that is has reached a safe temperature but is not a moment overdone. The safe temperature for pork is 145f. You can actually remove the roast when it hits 142-143 degrees as the internal temperature will continue to climb after it comes out of the oven. To check the internal temperature, I recommend using a quality instant read thermometer.

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Soft Yeast Rolls made with Pork Fat

Mon, 16 Nov 2020 00:04:49 GMT

Pillowy and fluffy, these soft yeast rolls made with pork fat have a built-in flavor advantage (and let’s not forget that buttery crust…).

They say that bread makes a meal. And you’re probably going to want some kind of soft and buttery roll on your holiday table. Certainly, the smell of freshly baked bread is nearly as intoxicating as that of frying bacon. BUT WAIT! You needn’t have to choose between them! Ok, admittedly these rolls don’t smell or taste like bacon, but the addition of pork fat to the dough is a real stroke of genius. Yes, I just referred to myself as a genius. But I feel these rolls are worthy of the shameless self-praise. THAT’S how good they are.

I have long been a supporter of using animal fats as an oil substitute in all the things. From deep frying steak bites in beef tallow, roasting up the most phenomenal potatoes and even using silky duck fat to make caramels. Lards and tallows are just delicious, and should not be overlooked as an ingredient in their own right. They are ALL about the flavor. BUT, there’s also an economical side to using lard, because you can save up your trimmings and render your own fat at home. Not to worry if you’re not feeling adventurous enough to tackle it yourself, you can purchase lard at pretty much any grocery store.

If you’re feeling like this is all a bit gratuitous, fear not. Lards and fats have long been used in baking (even for pastries and sweet pies). The addition of lard is not merely a vehicle for flavor. It it also helps improve the texture of the rolls, keeping them tender and preventing them from being dry.

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Classic butter-basted roast turkey

Mon, 09 Nov 2020 14:39:27 GMT

Embrace tradition at your holiday table with this classic whole roast turkey recipe. But, with extra butter-basting.

How to choose a turkey:

Your choice of turkey may be often limited by what your local store carries, but with enough planning you can also order a fresh bird from a local producer. A fresh bird will be easier to handle and require less planning than a frozen bird, but frozen turkeys are more plentiful. Turkeys are also sold in a variety of weights/sizes. Though you might be tempted to have an enormous ‘feature’ bird on your holiday table, there are some variables to consider. Will it fit in your oven? Do you have a roasting pan large enough to accomodate it? And of course, don’t forget that a large bird will take significantly longer to cook. Planning is the key to success for classic roast turkey.

When to start thawing your turkey:

It’s not often that home cooks handle such enormous solid pieces of meat or whole carcasses. So it can be a real surprise that whole turkeys can take a VERY long time to thaw. If you don’t wan’t to be frantically microwaving your bird at the last minute, you need to plan ahead. Here are the guidelines for whole turkey refrigerator thaw times:

4 to 12 pounds — 1 to 3 days
12 to 16 pounds — 3 to 4 days
16 to 20 pounds — 4 to 5 days
20 to 24 pounds —5 to 6 days

The safest way to thaw a frozen turkey is very slowly in the refrigerator. It’s also the best method for preserving the meat quality, too. There are some other methods to speed the process along (which you can see on the USDA website) but you should never allow your turkey to just thaw at room temperature.

First time turkey cookers: prepare yourself for hidden giblets and neck!

No one really talks about this part. I’m not sure why, but I feel like most turkey recipes I have seen do not address it. But here is the crucial info: your turkey is a piñata of hidden body parts that you might not even know are in there! Most of us are used to buying “ready to cook” meats at the grocery store where you just open the package and go. Like how when you buy a whole chicken, you usually get an oven-ready carcass that’s cleaned out and ready to roast. So it’s natural to expect the same thing from a turkey. And that’s where things can be rather surprising. And if you’re already squeamish about raw meat, this definitely won’t be a pleasant surprise.

Most processors now leave the neck, giblets and other “inner bits” with the bird. They do this for the folks who like to use them to make gravy. What is definitely NOT made clear, is where these bits of offal are hidden. The neck is usually shoved inside the cavity and should be removed before roasting. And the ‘other bits’ are usually sealed in a small paper bag, and then tucked under the skin in the hole where the neck used to be. And yes, I’ll admit that on my first ever roast turkey attempt, the paper bag full of innards was accidentally cooked in place. So learn from my mistake and make sure to remove these before cooking. You’re welcome.

Here’s why you should always brine a turkey:

Turkey and other poultry meats can be notoriously dry. They are lean to start off with, so there’s not a lot of fat to help them stay moist during cooking or contribute to a richer, moister mouthfeel. Plus, since meat muscle is around 70% water, some it of it will inevitably be lost during roasting. The act of brining takes advantage of a combination of electrical charges, pH levels and some other awesome food science to bind water into the meat. To simplify things: brining adds extra water to the bird to make up for the water lost during cooking, so you get a juicier result. At the same time, brining also introduces extra flavor and seasoning as a bonus.

But DO NOT brine your turkey until you read this first:

This is another REALLY important pro tip! The majority of commercially available turkeys are pre-brined by the processor. This became common practice in an attempt to improve the overall quality for turkey consumers. This pre-brining is know as “enhanced” meat, and usually contains salt, water, spices and phosphates to help water retention. If your turkey is enhanced it will say so on the packaging. The packaging may also be labelled “self basting” or “added water” or similar. Just read the declaration at the front carefully, and the ingredients too, and you’ll quickly figure out if your turkey has been enhanced or not. If this is the case, you must skip the brine step. If you brine twice, you will end up with product that has an unpleasant mushy texture and is WAY too salty.

Turkey cooking guidelines:

If you need to be prepared for thaw times, you need to be equally prepared for cook times. It generally takes around 15 minutes per lb to cook a roast turkey. Bear in mind, this is the speed for a fully thawed turkey at around 350f. There are lots of variables that can affect the cooking time: stuffed/unstuffed, fan forces/electric ovens, the level of thawing, the accuracy of the oven thermostat etc. You also want to allow for a 30 minute rest when the bird comes out of the oven. So, pick your ideal eating time, allow for the rest and carving time, and work back from there to figure out your start time.

How to know when your turkey is ready and safely cooked:

So, if timing and cooking length is approximate, how do you know exactly when the turkey is done and ready? The answer is quite simple – temperature! For all of the other variables that go into cooking a turkey, there is one thing that is constant. Your roast turkey is ready and safe to eat an an internal temperature of 165f. A quality accurate fast-read meat thermometer is the best device for checking this. I use and recommend Thermapens. I prefer them to the “leave in” probe style thermometers, as I believe the fast read delivers more accurate results.

The best place to measure the temperature is in the thickest part of the thigh, and be careful not to touch the bone (as this will give you an inaccurate reading). The internal temperature of the turkey will keep climbing a little even after you take it out of the oven, so it’s ok to remove it a few degrees shy of the mark.

How to navigate hot spots and excessive browning:

Ovens frequently have hot spots in them – pockets of air that are hotter than other parts. This means that food may not always cook or brown evenly. Generally, the top of the oven is hotter due to hot air rising, so it’s recommend you place your turkey on a rack on the bottom third. But the easiest way to combat hot spots is simply to rotate the bird during cooking to ensure even browning. Another temperature tip is to also remove the turkey completely from the oven during each baste, so you are not losing too much heat from the oven door remaining open.

Your turkey skin may also start to brown a little quicker in some spots. To combat this, I get creative with foil. You could just foil the entire pan, but this will create a steam and condensation effect which turns plump, crispy and golden skin into the wrinkly kind. So instead, you want to create a series of foil shields. I start with some little caps to put over the wing tips, which tend to brown first. Then I’ll add a small foil shield for the highest part of the bird as it browns. Then I’ll progress to a bigger shield for the majority of the breast portion to keep it the perfect hue.

Here’s why you DO NOT need a turkey baster:

Most butter basted turkey recipes will call for you to baste the turkey with the pan drippings. Which makes sense, but can be a bit of a logistical nightmare. Like most folks, I roast my turkey on a rack set inside a pan, which is the traditional roasting setup. But it’s nearly impossible to get either a spoon OR a baster tip under the rack to collect the excess butter. Precariously tilting a top-heavy pan laden with a heavy turkey to try and spoon out butter just isn’t the kind of thrill I am looking for in my kitchen. My solution? I accept that some butter is just going to end up at the bottom of the pan, unused. Instead, I reserve some of the initial softened seasoned butter, then use it throughout the cook.

What’s better than butter? Seasoned butter!

Butter is probably up there with salt as one of the core/crucial ingredients for a delicious result in ANY meal. In this case, butter certainly contributes to the overall flavor of the dish. But why stop at plain butter when you have the opportunity to add extra layers of flavor in there? One of my key “secret weapon” ingredients is Hardcore Carnivore Amplify. It’s a mega-savory flavor dust that’s packed with chicken fat, soy sauce powder and a host of other umami ingredients. It has a very neutral flavor profile but does an amazing job of just ‘amplifying’ the flavor of food. I use it generously to create a luscious seasoned butter that is crazy good.

Tips for an extra shiny finish on your bird:

This recipe uses A LOT of butter. The introduction of obscene amounts of butter also helps to achieve that signature golden brown skin. But butter will not give a high gloss finish to your bird. So if you’re looking for an extra-lacquered look, the trick is to add jelly! Right towards the end of the cook, I add a 1/4 cup of apricot, orange or apple jelly to the remaining butter mixture. The added sugar helps build a nice glaze on the finished bird. It’s important to add this final coating 10-15 minutes before the end so that the sugar browns but doesn’t become excessively dark.

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Grilled turkey breast with Worcerstershire butter

Wed, 04 Nov 2020 18:36:44 GMT

This recipe uses the grill like a charcoal-flavored oven, to grill-roast the turkey nice and slowly to retain maximum juiciness.

A simple flavored butter plus the char-roasted flavor of the grill is all you need to create this delicious holiday-worthy meal. The Worcestershire butter helps lacquer the turkey skin to mahogany brown perfection, and imparts a perfectly savory buttery flavor.

How to choose the turkey breast meat for grilling:

Choosing the right meat is pretty crucial, because it affects your final cook time. There are a number of ways “turkey breast” are sold in grocery stores. These include: boneless half breast, whole bone-in breast with some wing and back sections, and boneless whole breast. It’s good to be aware that some meat sold as “boneless breast roast” can actually be made up of several large pieces of turkey breast meat, that are held together with netting. This is definitely not what you want for this recipe, so try to avoid that. I’ve had the most luck buying the bone-in breast with the extra sections, then carefully cutting off the double breast using a boning knife. Note that compared to the cook times in this recipe, bone-in will take longer to cook, and a half breast will have a shorter cook time. In both cases, the turkey should be cooked to a safe internal temperature of 165f.

How do you know when to brine your turkey?

This is another REALLY important pro tip! Most turkey breasts are already enhanced with a water, salt and spice solution (essentially a pre-brine) to keep them juicy during cooking. If your turkey is enhanced it will say so on the packaging. In may also say something like “self basting” or “added water”. Just read the declaration at the front carefully, and the ingredients too, and you’ll quickly figure out if your turkey has been enhanced or not. If this is the case, you must skip the brine step. If you brine twice, you will end up with product that has an unpleasant mushy texture and is far too salty.

How important is using a charcoal grill?

Look, I know you might want a recipe that will tell you “hey, if you don’t have a grill, here’s how to make it in your instant pot” or, “it’s totally fine to make this in a propane grill too! Here’s how!”. But the truth is, sometimes the method is key to the final result. And that is certainly true with this recipe. I don’t believe it can be substituted. The point of roasting this on your grill is to get the unmistakable flavor that only comes from charcoal. I use Kingsford original briquets for all my grilling, because I know exactly how hot they will get and how long they will burn for. Consistency is key!

Set your grill up for turkey roasting success:

You’re going to want to set your grill up for two zone cooking. That means, you’re going to put your coals all to one side, creating a hot and a cool zone. You’re going to put a water pan on the indirect side, and this is what the turkey breast will sit above. This is the key to cooking your turkey to a safe internal temperature, AND letting the skin render to golden perfection without overcooking. The water pan also helps keep the cooking chamber nice and moist.

Take the guesswork out of doneness with a quality meat thermometer.

Turkey has a specific safe temperature it needs to be cooked to, which is 165f. Cooking past this temp is what can leave you with dry and pasty-textured meat. Why risk doing that?! The best tool you can own as a meat cook is a quality instant read meat thermometer. I use and recommend the Thermapen. That way, you can monitor the temperature as the turkey gets close to being done, and remove it at exactly the right time.

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Grilled Crab Legs with Epic Umami Butter

Thu, 29 Oct 2020 12:53:45 GMT

Delicate and sweet crab meat is taken to a whole new level when it’s introduced to the magic of the grill.

The crab is clearly the star of this dish, with the other ingredients being supporting actors. So, it’s important to use really quality crab. Snow crab, King crab and Dungeness legs all work for this recipe, and most of them will actually come cooked, so you’re really just warming them through. The beauty of the grill is that you also impart some charred flavor during the warming. It basically acts like adding an extra special smokey ingredient. The crucial point here is that the crab taste is going to be front and centre, so you want to purchase the best stuff you can. I recommend trying Fulton Fish Market – they’re a New York based online purveyor who cherrypick sensational quality seafood and then deliver it to you overnight.

Now, let’s talk about butter. Isn’t it delicious? I’m a huge fan of promoting European style butters – they have a higher fat content (which means more flavor). But, European butters are also cultured, which adds and extra layer of tang and taste. I guess what I’m saying is, your crab purchase deserves better than the cheapest butter (and usually the cheapest butter doesn’t really taste like much). So level up your butter game. Also, there’s a major secret weapon I have with my seafood butters. It’s a seasoning called Hardcore Carnivore Amplify, and it’s basically a mega-umami flavor bomb. Packed with chicken fat, soy sauce powder and a host of other salty and savory flavors, Amplify itself is fairly neutral. BUT, it works wonders when combined with other foods. I use it on veggies, in guacamole, when I wrap my ribs… you can even mix it with other seasonings for a savory boost. It’s really special when you add it to butter – trust me, you just have to try it because it complements the crab perfectly.

Now, let’s continue the conversation about butter. Because I want to discuss the elephant in the room, which is the method I’ve seen in SO many grilled crab recipes: basting the legs in butter during cooking. I CALL SHENANIGANS! Here’s the deal – unless you are using split crab legs, OR cutting a slit in the shell of every piece of the leg, the butter is dripping straight off the shell and going to waste. Not entirely to waste, as it will help get a nice brown color, but you can bet 95% of it is burning up with no good reason. PLUS, in nearly every case, you’re going to be serving your crab with a big ol’ bowl of butter, so THAT’S the butter you’re gonna be tasting. So, my solution is to use a quality spray oil to coat the outside of the shells – this will allow them to develop a bit of color AND it coats way more evenly than basted butter, without all the flareups.

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Sinfully delicious hot grilled lobster dip with brie

Sun, 18 Oct 2020 19:30:05 GMT

Luscious melted brie, rich lobster meat and the unmistakable flavor of the grill makes for a luxurious hot grilled dip.

Let me tell you the story of this recipe. I was trying to come up with a way you can affordably serve lobster at the holidays. Giving each guest their own lobster tail is not exactly a practical or frugal option. But the holidays are the perfect time for special and luxury ingredient – a time to really treat yo’self (and others). My solution was to come up with an appetizer that included chopped lobster, so it would go farther. And who doesn’t love a dip?

But, I didn’t stop there. While lobster on its own would have been enough, I reckoned I could really up the “special holiday dish” factor by adding gooey cheese and a gruyere crust. The final product was just as epic as I had hoped. It’s unbelievable rich – which means you’re only going to need a few bites. And THAT brings us back to the whole point this recipe exists: it’s a GREAT way to feed several people using just two small lobster tails.

Why this lobster dip is great to grill:

There’s a two part flavor that is imparted to this dip. First, the lobster is grilled over the coals to actually cook it. This creates an unmistakable, smoky chargrilled taste. Second, while the coals/grill is still hot, we’re going to actually warm the dip in there. So now there’s a secondary “oomph” of grilled goodness over the whole dish. Grilling creates such a unique and subtle flavor here, it’s arguably an ingredient on it’s own!

Where to source your seafood:

You can try and source lobster from your local grocery store – many have seafood departments who are happy to take special orders. Visiting a local fishmonger is also an option. But the further away you are from an ocean, the harder is can get to source quality produce. You can buy super fresh seafood online which is overnighted to your door, and I recommend the lobster from Fulton Fish Market. While you’re at it, you may as well throw some other goodies in your cart and make these clams with pancetta or these grilled whole shrimp.

How to make lobster & brie dip without a grill:

Although the grill does lend a unique flavor, AND helps clear oven space when preparing a feast for a crowd, sometimes it’s just not possible to use one. This recipe can easily be made using precooked lobster meat, and then cooked in a 350f oven for 15-20 minutes until bubbling and brown. You can even use the broiler to get a little extra crust on top.

The magic umami ingredient you need for ALL dips:

For every single dip I make, I always use my Hardcore Carnivore Amplify seasoning. It’s a mega-umami flavor bomb of savory goodness, that is still very neutral in taste. It’s packed with umami ingredients to give your dips a boost of “I’m not exactly sure what that flavor is, but it’s AWESOME”. A little goes a long way, and you use it in place of salt (since it already contains salt). If you choose not to use Amplify (though I’m really not sure why you would!) you can just use salt instead.

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How to make easy hot smoked salmon (with maple glaze!)

Mon, 12 Oct 2020 14:01:50 GMT

This recipe has a two hour marinade and a two hour cook time, a fast and tasty alternative for beautiful hot smoked salmon.

Traditionally, smoked salmon recipes call for an extended brining AND drying time. The long brine was to actually cure the meat, and the overnight dry was to allow enough time for the fish form a pellicle (or film/skin) on the outside of the flesh. Smoke is able to adhere better to the pellicle, so you do get a smokier result.

When I developed my recipe, I was not looking to cure and preserve the fish to eat at a later time – it’s meant for dinner the same evening! So, the “curing” time is cut down to a few mere hours of marinading time, and we’re going to “cheat” the same effects of a pellicle by using quality maple syrup – which gives the smoke something to cling to.

Make sure you choose the best salmon you can get:

The fish is the absolute star of the dish. Yes – there is a marinade to help it along, and the smoke and maple add smokey sweet nuances, but using a quality piece of fish is going to majorly affect the final outcome. I love using Sockeye salmon for this recipe. I’ve been really impressed with the salmon from the Bristol Bay region of Alaska (it’s not a brand, but rather a collective of over 8000 fishermen). Bristol Bay salmon is pretty much available nationwide in select groceries, so keep an eye out. You can also order it online.

Selecting the right booze for your brine:

Along with a host of other ingredients, the brine for this salmon includes a good swig of Gin. I chose to use gin because it has some super herby botanicals which work so well with the fatty salmon. It is really VERY subtle by the time you add soy, Worcestershire and smoke, BUT if you absolutely can’t stand the idea of using gin, you can substitute it. Vodka is the most obvious neutral replacement, but you could also play around with using whiskey or bourbon.

Watch the video version of the recipe:

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Mexican-Style Beef Chorizo (your new fave breakfast meat)

Tue, 06 Oct 2020 14:47:41 GMT

Rich with smoky chili notes and a vivid red hue, this beefy version of Mexican chorizo will become your new go-to breakfast meat.

Mexican chorizo is characterized by the aromatic and incredibly vivid spice mix used to flavor it. It’s usually made with pork, but this is Texas. And in Texas we eat beef! I’ve made this beef version for a while now and it’s absolutely my preferred way to make chorizo now. Everyone who tries it LOVES the intense umami flavor the beef lends the dish.

I recommend you use 80/20 beef (that means 80% lean, 20% fat) for this recipe. You CAN use a leaner mix, but the fat is where so much of the flavor comes from. Having extra in there will also help keep your chorizo nice and juicy, too – ain’t nobody got time for dry breakfast meats!

I recommend you serve this beef chorizo with scrambled eggs and warmed flour tortillas for a new take on a breakfast taco – and somehow it tastes even better when it’s by a campfire.

Pro tip: double or triple the spice mix when you make it, then store any extra as a pre-made chorizo spice for next time. Trust me, you’ll be making this again and again.

THIS RECIPE WAS MADE POSSIBLE BY THE GOOD FOLKS AT THE BEEF LOVING TEXANS.

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