Two 1.25# fillets
Fine sliced sweet onion
Rosemary
Murray River salt (Australia)
Fresh cracked pepper
Olive oil
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"A butcher is like a priest. We represent blood, life and carnality. We understand about the flesh, about sin, about good food and beautiful women." - Dario Cecchini (The 'Butcher of Panzano')
Jason Kallsen's blog of meat, charcoal, and everything in between
I love meat. It's the key to life, or at least my life. And I love grilling. Only on charcoal or hardwood, mind you. I'd sooner become a vegetarian than use a gas grill. Enjoy my blog and feel free to comment (unless you're one of those vegetarian types).
About Me
- Jason
- Saint Paul, Minnesota, United States
- Always on the lookout for some good meat on the grill, some good wine in a glass, and a soccer match on the TV.
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Blog Archive
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2008
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May
(34)
- No title
- Burgers are done!
- Half pound burgers
- Salmon is done - a smudgy photo
- Ooh yeh ... Salmon is cooking!
- Steelhead Salmon
- Hail at Chris'!!!!
- Power is out
- Chris' dinky pizza
- Angela and some rose' (lageder legrain rose' 2007!...
- Ingredients!
- Cooking away!
- Chris and his toy
- Watching Chris play with his oven
- Change that ... Badia a Coltibuono Chianti Classic...
- Truffle oil burgers with garlic!
- Ribs Haiku Part One
- Finished salmon with simple oil and vinegar baby g...
- Oooooooh... Salmon is cooking!
- Salmon prep
- 19 May 2008: Salmon day
- So who is Dario Cecchini?
- Pizza at Carbone's in St. Paul
- A sunny day and some corn on the cob
- Chicken and corn on the grill, part II
- Chicken and corn on the grill
- 11 May 2008: chicken day
- Another reason to never use lighter fluid
- Pork loin roast covered in bacon
- Rib eye after cooking
- Spencer and a 4.5 pound bone in rib eye
- T Bone steaks on sale this week
- First ribs of the season
- A whole mess of kebabs
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May
(34)
What is your meat of choice?
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