Many people probably have never had brunswick stew. From my understanding its mostly a southern thing…and mostly Georgia to be exact. If you have never had brunswick stew, all you have to do is look at the ingredients and you’ll know its good. I consider brunswick stew right up there with chili as one of the manliest soups. Its great anytime during the year, but I always break it out during football season and when it starts to get a little chilly in the fall. My recipe makes a HUGE quantity, so make it when you are having a party, or just scale it back if making it just for yourself. Read the rest of this entry »

Prime Rib…one of the king cuts of steak. Prime rib is one one of the few cuts of meat that you can cook in the oven and still be as manly, if not more so, as grilling outside on the grill. The thing that makes this prime rib delicious is the crust which uses salt, pepper, garlic, horseradish, and herbs. Save this meal for a special occasion. Prime rib is NOT cheap and buying a 6 pound roast can set you back 50 bucks easily. However, the prep work is fairly easy and cooking is as easy as putting it in the oven and coming back when its done! Read the rest of this entry »

OK men, this one is not for the faint of heart.

In this post, we take an ordinary large pork loin from the local grocery store meat market and glorify to perfection by injecting it with andouille sausage.

To get started you’ll need to have a rotisserie on hand for your gas grill. The best setups have a ceramic burner on the back of the grill specifically for rotisserie cooking. When you’re at the store get the biggest pork loin you can find and also check out the fresh sausages your local meat monger has behind the meat counter. In our version of ‘Pork Stuffed Pork’, we bought some nice Cajun Andouille Sausages…three or so will do it. Also, you will need a solid food injector, which you can also buy either at the grocery store or a nice cooking supply store like Williams Sonoma or the like. Everyone should have two injectors in their kitchen, one for liquids and one for solids. These solid food injectors will enable you to inject things like garlic, herbs, fruit chunks, or in this case sausage into the meat. The liquid injectors can usually be found on the marinade aisle as a kit which includes the syringe and marinade.

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