Cooking With Fire: Himalayan Pink Salt

When trying to come up with a topic this week I began to think back to the staples that everyone should know how to prepare and grill properly. From steak to pork chops to chicken breast... and as I was thinking about these cuts it dawned on me. So much of the flavor we develop in these different meats is in the seasoning we use.

Cooking With Fire: Frito Chili Pie

Josh Cary and Chef Tom Jackson share an easy recipe for these stay-at-home days. 4 servings 1 lb ground beef 1/2 medium yellow onion, diced 1/2 poblano pepper, diced 2 cloves garlic, minced 1 1/2 cups canned San Marzano tomatoes (and sauce) 1 (15 oz) can kidney beans, drained, rinsed 1 1/2 cups beef stock 1 tsp cumin 1 tsp chili powder 1/2 tsp kosher salt 1 cup sharp cheddar cheese 1/2 cup diced onion, for garnish (optional) Fritos Directions Preheat your pellet grill to 375ºF, set up for direct

Cooking With Fire: Smoked Pulled Pork Tacos With BBQ Pineapple Slaw

Like many of you, I have been doing my best to stay home and distance myself from the outside world as much as possible these past few weeks.

Cooking With Fire: Grilled Leberkase

This past summer my wife and I decided to take our family on a road trip to Minneapolis. The weather was beautiful, with highs a good 20 degrees lower than back home in Kansas — a perfect spot to vacation to escape the summer heat. But the food we had during the trip is what really stood out. The first few days of our vacation we stayed with our friends Raphael and Teresa. Raphael is originally from Germany and is a wonderful host, so we had quite a few home cooked meals while we were there.

Cooking With Fire: Chocolate Lava Cake On The Grill

This year Americans will buy nearly 60 million pounds of chocolate for Valentine's Day.

Cooking With Fire: Green Chile Chicken Poppers

It's all about the peppers.

Cooking With Fire: Meal Prepping For A Delicious And Nutritious New Year

January has arrived, and once again Americans are looking to change up what, and how, they eat to get the new year started off right. But this can be incredibly challenging with our busy schedules. Between jobs, kids, and a mass of activities, we just don't seem to have the time to cook those healthy meals we all want. This was the challenge facing my wife and I when we started our new shop this past fall. We have two kids and we both work more than full-time hours, but we knew we didn't want to

Cooking With Fire: Meal Prepping For A Delicious And Nutritious New Year

Cooking With Fire: Ring In The New Year With Bacon-Wrapped Grilled Shrimp Cocktail

A new decade is nearly upon us, and no matter how your 2019 went, rolling over into a new year brings new possibilities and opportunities. But before we slide in 2020 with hope, I challenge you to say goodbye to 2019 in style.

Cooking With Fire: Ring In The New Year With Bacon-Wrapped Grilled Shrimp Cocktail

Cooking With Fire: Sage

It's that time of year again. I'm not talking about the temperature suddenly dropping below freezing and the wind blowing us around like leaves. No, it's that time of year when everyone has an opinion on how you should cook your Thanksgiving turkey, and what sides are best for your gathering. But I'd like to, instead, focus on the unsung hero of our holiday dinners, the spices and herbs we rely on to give us those classic flavors — especially sage. For centuries sage has been an important part

Cooking With Fire: Juicy Lucy

Sometimes the simplest things are the best. Bacon and eggs, the grilled cheese sandwich, grilled lobster cover in butter — few ingredients, easy preparation, big flavor. The cheeseburger falls into the same category: a little beef, a few slices of cheese, buns and whatever toppings you like. But when you want to wow your guests, you need to take things to another level, and that is where the Juicy Lucy comes in.

Cooking With Fire: New York Or Chicago?

This episode originally aired on October 21, 2016. There are many debates in the food world that will never be settled: who has the best barbecue; if chili should contain beans. One debate in my mind reigns supreme: New York- versus Chicago-style pizza.

Cooking With Fire: Steak & Eggs

This past month we celebrated the 50th anniversary of the Apollo 11 moon landing. But you can't get to the moon without fuel, and no, I'm not talking about rocket fuel. Astronauts, no matter how superhuman they may seem, still have to eat just like you and me. And what they ate for breakfast on that July day in 1969 mimicked a breakfast consumed eight years prior before the first manned space mission ever taken on by NASA. On May 5th, 1961, Alan Shepard was launched into space aboard Freedom 7

Cooking With Fire: Beef Bulgogi

Beef bulgogi is an incredibly popular dish in Korea and is one of the most successful culinary exports of the region. While the term "bulgogi," which literally translates to "fire meat," is relatively new, these thin marinated strips of grilled meat have been a staple in the diet of those who live on the Korean peninsula since 37 BC. Back then, strips of beef or pork were marinated and then threaded on a small skewer and cooked, and then served in broth over rice. This was quite different from

Cooking With Fire: Canadian Whisky

Canadian whisky simply doesn't command the attention of the U.S. market like it once did. Imported whisky from Scotland and Ireland and our own local bourbon have continued to crowd out the spirits from our neighbors in the north, but at one point in time Canadian whisky was the most popular spirit in America.

Cooking With Fire: Firecracker Chicken Wings With A Bourbon Glaze

Summer is officially here. With temperatures in the 90s we're spending more and more time at the pool with our kids, and the smoke is rolling off of the patio for long portions of the weekend as we grill, smoke, and roast our meals over live fires. But soon enough a different kind of smoke will be floating overhead as my neighborhood fills with kids shooting off fireworks and running around throwing firecrackers at squirrels, and, invariably, each other. And to be clear, I love both kinds of

Cooking With Fire: Scotch

Scotch has a long and storied history, much like the country it is named after.

Cooking With Fire: Rum

Bourbon may be the United States' official native spirit, but you could make a good argument that rum deserves that title instead. Rum was distilled in the U.S. hundreds of years before bourbon ever was, and it has a rich history from the mainland through to the Caribbean. But rum starts with sugarcane, and the story of sugarcane does not start anywhere near the Caribbean islands. Instead, sugarcane was brought west, possibly from China or India to the Middle East, where it was first refined

Cooking With Fire: Jerk Chicken

Though it is a small Caribbean island, Jamaica has had major impacts on world culture. Jamaican music, athletes, and cuisine all are known well beyond their country's borders.