Spencer too!

Lee is, tonight, the grilling man!

Skirt steak on a hot grill

Yesssssss!

Dang! Dem some THICK chops!

On the last great day of summery weather here in Minnesota. Tomorrow: winter (figuratively).

Another win for The Grilling Man!

18 racks in Tempecula California!

Well done Lincoln! The Grilling Man!!!!!

Tonight only, Tom is the grilling man

Live from Temecula, California!

David applauds meat!

Tonight David is The Grilling Man

Awesome stuff on the St Croix!

Turkey legs on the grill

So often overlooked, time for some wonderful poultry!

Now for short ribs

With the skirt steak off, I'm putting some short ribs on offset heat and letting them go for a couple of hours.

Skirt steak

Love love love love fast grilled skirt steak. Perfecto!

Nancy Johnson tasting

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Jason Kallsen
Cell: 952-212-3965
Jasonkallsen@gmail.com

Sent from my (wickedly hip) iPhone.

Pot Roast Day!

I found a three pound roast buried in the freezer. We thawed it out and dry aged it for four days on a salt free Argentine rub. I'll grill it first to char it up and slow roast it. Let's see what happens.

A beautiful aged rib eye

Can't wait.

The wine ninja strikes

This has nothing to do with grilling. But really, how often do you see a drinking ninja?

Perfecto!

Looking good!

New pizza stone for the grill!

Yesssssssss...

Pork Loin with bacon fat and pico

Long story here. We went to Mexico for a week of grilled fish and came back and craved some pico di gallo, so we made some. The onions were too strong so we didn't eat it much all week. It sat in the fridge.

This morning we cooked a pound of bacon from Greg's Meats (toward Rochester) and I took the leftover fat and dumped the pico into it, cooking it up a bit.

I spiraled out two big pork loins (buy one get one this week at Lunds) and spread the pico bacon fat and some fresh cilantro into them. Tied up, they will be on the grill, offset heat, for about an hour.

Good times!