Tony ZentgrafThose who know me, bourbon and whiskey are my drinks of choice. The complexity of the notes of the aromas, smokey, spice, vanilla, or leathery …
Bourbon Shallot & Chive Compound Butter (GF)(V)
Compound butter or Beurre Compose is a French creation. One of the first recipes was known as Maitre d’butter that traditionally was butter that included …
Korean Beef Lettuce Wraps with Radish Kimchi & Ssamjang Sauce
I chose the name Korean Beef Lettuce Wraps for this recipe, but some may call this Korean Bulgogi Lettuce Wraps. Bulgogi translates to ‘Fire Meat’. …
3-2-1 Baby Back Ribs with Sticky Japanese BBQ Sauce
The 3-2-1 method is generally used for pork spare ribs because it is a tougher rib than the baby back ribs. This day, I was …
Asian Chopped Salad with Sesame Ginger Vinaigrette & Japanese BBQ Pork Tenderloin
What makes a chopped salad? Generally speaking, a chopped salad is where ingredients are chopped down to smaller bite sized pieces that allow you to …
Smoked Turkey, Caramelized Onions & Chipotle Aioli Sandwich
Buying a turkey breast and smoking yourself can save you some money at the deli department. With prices of deli meats going up over the …
Rustic Red Potato Salad (GF) (V)
Do an internet search for potato salad and you will find a never ending list of whose potato salad is the best. Each one having …
Breaking down a Bone-in Pork Shoulder
In the video below, I demonstrate how to remove the pork shoulder blade from the shoulder or picnic ham. I used half of the pork …
Grilled Tri Tip, Roasted Peppers, Caramelized Onions and House Vinaigrette on Ciabatta
One of the Butcher’s Cuts Up until the 1950’s Tri Tip was a cut of beef that did not get any attention. Butchers would use …