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Showing posts from July, 2017

Reverse Seared New York Strip

One of my favorite meals is steak night! Last Saturday night was a rainy, Houston night, so what could be better than a steak and a movie at home? A creature of habit, I usually cook a steak the steak the same way each time. The same seasoning, the same sides, the same method. A good steak doesn't come cheap, so why take a chance and risk getting it wrong?

I have been hearing a lot about the "reverse sear method," when it comes to grilling meats, especially steaks. I decided to take a leap of faith with the two New York Strips I had picked up and try it out. I'm not sure that I'll ever go back. The cooking time is a little longer, but well worth the wait. The color is consistent throughout and melts like butter.

Conventional wisdom would tell you that a good sear when a piece of meat first lands on the grill will lock the juices in. The reverse sear does the same thing, but better. Since the meat is not over direct heat, the juices don't ever have a chance t…

Taco Tuesday on the 4th of July

It's been pretty busy around here, leaving little time for blogging. But I'm back and ready to go, with some great new ideas.

Rewind to the 4th of July. We always have a block party in the cul de sac and this was no exception. We all decided to do a nacho bar and have everyone chip in. Homemade guacamole, pico de gallo, smoked chicken, and my contribution, carnitas.

For the carnitas, I looked at a few recipes and got work!

The Recipe: 4 to 5 pound pork butt3/4 Cup Lime Juice1/4 Cup Orange Juice1 Tablespoon Olive Oil1 Teaspoon Chili Powder1 Teaspoon Oregano1 Teaspoon Cilantro1 Teaspoon Cumin1 Teaspoon Salt1 Teaspoon Pepper5 Garlic Cloves - Minced

Combine the orange juice, lime juice, olive oil, and spices. I used fresh squeezed juices for mine. Marinate the pork butt overnight. I used a gallon storage bag. Make sure to save the marinade for basting.
The next morning, get the smoker fired up. I use a combination of lump oak charcoal and hickory and pecan chunks in my smoker. Tip…