Archive for the ‘Barbecue’ Category


Whole roasted black sea bass, Tautog.

Spring vegetable stuffed  black sea bass.

I love this town! Fresh fish almost literally falls from the sky right into your lap! We went right into the garden and gathered some savories – garlic scapes, peashoots, and onion bulbils, the partially developed onions resultant from the huge flowers the onions have borne all spring.


Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Stuffed the fish liberally, oiled it, seasoned heavily with salt and pepper, a few lemon slices, et voila – into the bag, en papillote.



en papillote

en papillote

The grill is hot, big bed of coals. Oil the bag very well or it will burst into flames. Cover the grill somewhat tightly, while it needs some air, too much will cause a conflagration! Ten minutes. Remove from heat, remove from bag, remove from bone. Serve with cold white wine – Mearsault?! Good Stuff!





Good Stuff! Tautog en papillote!

Good Stuff! Black sea bass en papillote!









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Florentine T bone Steak

Fresh herbs from the garden and beyond

As we thaw and warm and the flowers and birds return, we entertain pushing out the grill and firing up a charbroiled steak. Our favorite preparation is the Florentine T bone. By slicing and presenting the meat family style on a platter, we can feed two, three, even four people on a single steak. Count on a half pound to three quarters per person. Make sure the grill is blazing hot. Ideally the grates of the grill cook the steak, not the heat from the fire. Never grill a cold steak, let the meat come to room temperature before cooking. We use this time to allow the meat to shortly marinate with herb oil before hitting the grill. This is also a good time to throw the baked potatoes in the fire as they take a good deal longer to cook than the steak. Never serve your steak right off the grill. Whether it will be sliced or served on the bone, let it rest for ten to fifteen minutes before service. This is a good time to cook the vegetables. Serve this meal with a huge red wine, maybe Tom will recommend a hearty Tuscan or Piemontese for it. I know he has a lovely Roero nebbiolo. Good Stuff!


Florentine T Bone Steak

1 or 2 T Bone steak(s)

1 Tablespoon chopped parsley

1 teaspoon chopped oregano

1 teaspoon chopped basil

1/2 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

1 sage leaf chopped

1/2 cup olive oil


The herbs can be chopped by food processor, just be careful to not turn them into pulp, we use a sharp knife. Combine all. Apply generously to the beef. Any leftover oil can be reserved for myriad uses. Season heavily with coarse salt and coarse ground black pepper. Season the entire steak, top, bottom, and both ends. Make sure the grill is blazing hot. Cook for several minutes on each side before flipping. We like to cook both sides twice in an effort to crosshatch the grill marks to make it pretty. There are many ways to determine the temperature of the meat, but he only sure way is an instant read thermometer. For rare, remove at 125-130, medium rare 135, medium 140-145. In our house we let the meat rest for most of one hour, but fifteen minutes is usually enough. Serve with baked potato and braised spinach. We rub the potatoes with herb oil, bacon fat, or butter before wrapping with tin foil and placing on the bed of coals. Turn often and remove when fork tender. Usually thirty to forty minutes. The spinach is also cooked in herb oil with much garlic. If the steak will be removed from the bone and sliced for service, it is a good idea to heat the platter in a hot oven for a few minutes before eating. Not surprisingly, it is not usually necessary to have dessert plans after this meal. Good Stuff!

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Beachside smoker, baby!

Sauteed onion and jalapeno and shredded cheddar added to the cornbread batter

Vacation will not slow the smokin’ apparatus. We plug on. Winn Dixie sale on pork roast, maybe too lean, but we make up for it with much olive oil in the mojo. Fresh cornbread hopped up on cilantro and other savory garnishes and a refreshing salad of local romaine, homemade preserved meyer lemon, and sliced pear. Something else, entirely. Started the day before when we cleaned the preserved meyer lemon and soaked the pork in the brine from the lemons for about fourteen hours. Served tepid with soft butter, mojo, and meyer lemon vinaigrette. Good Stuff!




The full spread with cornbread, mojo, and pear and preserved meyer lemon salad


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Grilled American Lamb Rack

Rested and seasoned

Plated with fresh salad greens and pan juice vinaigrette

Summer is creeping in and we’ve fired up the grill. The four bone half rack of lamb makes for a nice light dinner with a fresh green salad from the garden. Cook the rack to 125 or so degrees and rest for a considerable amount of time. Spread olive oil, chopped herbs, chopped fresh garlic, lemon, and salt & pepper on the cutting board you rest the rack on. Butcher the rack right there and plate over dry salad. Now scrape all juices and marinade into a small bowl. Add one egg yolk and stir well. Taste for salt and lemon and dress your plate. Good Stuff!

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Blood Orange Mojo Marinated Pork Shoulder

Finished with Balsamic Glaze

Some of you may recall we put a tightly wrapped pork shoulder in the oven the other day. Here is some photographs of the results. This was a shakedown run for the same project to be knocked out in the smoker tomorrow. While it is easy to maintain a temperature in the oven, it is an entire other story in the smoker. Just got to stay on top of it. Cook the pork to 190 degrees and then let it rest for at least one hour, still wrapped, before placing in a hot smoker, 400 plus, to set the balsamic glaze. Serve with dirty rice. Good Stuff!


Plated with Dirty Rice and Broccolini

Check the recipe blog for balsamic glaze recipe.

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Forgot the Tongs, had to Improvise

Not Just for Pancakes

Camping. Communing with nature and my lovely wife. Sometimes cooking over the open fire, sometimes over the campstove, and sometimes both. We marinated these steaks in garlic, olive oil, and aged balsamic vinegar. Cooked the sliced portobellos with the greens of some freshly harvested sweet onions. Baked potatoes pulled form the white hot coals. Good Stuff!


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30 degrees outside and 275 in!

Don’t let the snowfall dampen the smoker plans. We just brought it a little closer to the house for comfort and to get out of the thirty mile wind.

About four bucks worth of pork, I think charcoal costs will be higher than that. Sour orange mojo has been on this belly for two days. Check recipe blogsite. Good Stuff!

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