Beef Rib

My first introduction to a beef rib was at Pecan Lodge. It was so beefy, so rich, and oh so tasty! The closest comparison I can think of is the best fatty brisket you have ever tried! Since my first bite, I have wanted to try to make them at home. It took me a while to figure out where to buy one. I ended up going to Bolner’s meat market and they helped me pick out this B-E-A-utiful 2. »

Easter Ham

Every year for Easter my family traditionally has a ham and this year was no exception. Jen started looking for a ham three weeks before Easter. It seemed like a reasonable time to start looking, but we had a lot of problems finding one! In the end, HEB Alon market came through with us with this nice 8.42 pound bone in ham. I pulled it out of the fridge at 7 am the day of Easter. »

Bolner's Prime Ribeyes

For Christmas this year my in-laws gave me a gift certificate to Bolner’s Meat Market, and I finally got around to using it and came back with these B-E-A-utiful bone in prime ribeyes: Unfortunately, they didn’t write the weight of these steaks, so I don’t know exactly how much they were, but they were definitely Texas-sized!! I recently watched an episode of The Chew where Mario Batali was recommending letting sit at room temperature for 2 hours before putting it on the grill. »

Smoked Duck

Last year my wife and I finally made it to Cookhouse for a good New Orleans’ meal. (It’s amazing! If you haven’t been there stop reading this blog and head there right away!) To start my wife ordered a cup of duck gumbo. I was lucky enough to sneak a bite, and I have to say that duck gumbo is my favorite type of gumbo. So when the topic of Christmas Eve dinner rolled around my wife suggested we try to making it ourselves. »

Christmas Brisket 2015

In Jen’s birthday brisket post, I mentioned I wanted to get back to brisket basics and make a traditional Texas style brisket using salt and pepper. With that in mind, I went down to my local Costco to pick up a brisket. I was happy to see that they had plenty of prime briskets albeit on the larger size. After going through my complex brisket selection (shaking them for flexibility) I chose a nice 14. »