Eat Like A Man

Brunswick Stew

Brad — Thu, 26 Jul 2007 22:31:43 +0000

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. (more…)

Horseradish and Herb Crusted Prime Rib

Brad — Thu, 26 Jul 2007 21:40:23 +0000

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! (more…)

Sangria - Tailgating style!

Brad — Thu, 26 Jul 2007 20:10:09 +0000

Ahh…Sangria. Sangria is a really great summer drink that you can serve at pretty much any party, especially outdoors. This was one of the first drink recipes I came up with and I designed it to be very easy to make in massive quantities! This recipe can easily handle a party of 10-12 people, with NO measuring of ingredients! (A lot of sangria recipes are complicated or take a lot of time to marinate.) Not mine! In just a few short minutes you’ll be enjoying some of the best party juice you’ve ever had (and the ladies LOVE it)!

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Field greens with mandarin oranges and spiced candied walnuts

Brad — Thu, 26 Jul 2007 00:02:33 +0000

This is a fairly quick and easy salad that will impress even the most high maintenance dates. Most of the ingredients can be store bought and assembled at the last minute. Field greens, mandarin oranges, spicy candied walnuts, and a balsamic vinagarette make this a salad anyone will love. (more…)

Philly Cheesesteak Slamwich

Brad — Wed, 25 Jul 2007 22:22:38 +0000

The Philly Cheesesteak…one of the manliest sandwiches in the world. Its got loads of grilled steak, mushrooms, onions, and provolone cheese all slammed between two good pieces of bread. Our version even comes with some au jus for dipping.

Before even designing this meal, I went to the store thinking I was just going to buy a nice rib eye steak to throw on the grill. However, when I got to the store, some great looking flat iron steaks were for sale and I picked up a couple. I don’t know if you guys have ever grilled a flat iron steak before, but let me tell you they are delicious. Don’t judge them by the stuff they sell at TGI Fridays or some chain like that. Grill your own and you’ll know. A flat iron steak is similar to a sirloin, but has more fat in it and is more tender and flavorful in my opinion. You can often find them in the meat section on sale for less than what you would pay for a sirloin. (more…)

Hello men, and welcome to Eat Like A Man!

Tom — Fri, 20 Jul 2007 05:35:59 +0000

We’ve just begun to advertise our new site which is more than likely how you found us. Am I right, or am I right? If you’ve found us, and then realize that there just isn’t that much to be seen, we’re hoping that you’ll bookmark us and come back soon. Next week we’ll begin to add videos, recipes and more. We’re looking to get a few sponsors and hopefully be able to start compiling full length webTV shows in the next month.

If you think you have a some good ideas for the site, we’d love to hear them. Criticizms, we’re open to that, too. Next week we’ll be adding how to videos on how to cook a tasty batch of red beans and rice, how to grill a whole chicken, how to create a dry rub, how to stuff fish, and much more. Well also ad a few bios about myself and Brad to let you know a little about our cooking backgrounds and why we just might be worth the time to revisit.

We hope to see you soon, and hope that you’ll maybe even become part of our staff one day. We’re always looking for new inovative cooks who are willing to share their first hand knowlede of the kitchen. If you’d like to become an author on Eat Like A Man or become a sponsor, just email Tom here - tom(the at symbol thing)eatlikeaman.com.

30 lbs. of Boston Butt on a Primo Grill

Tom — Thu, 12 Jul 2007 08:16:23 +0000

Here’s a quick preview of what is to come. . . .

This is only a snapshot of the finished product. Check back soon to learn the proper techniques, how to make a good dry rub, and what it takes to turn a cheap piece of meat, into delicious pulled pork.

Pork Stuffed Pork on the Rotisserie

Brad — Wed, 11 Jul 2007 23:03:04 +0000

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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