Recent content by Don Cash

We had some friends over for dinner last night. Decided to try some German dishes. Spiessbraten from Raichlen, German Potato Salad from Food Network and Blaukraut from some blog. Pork loin butterflied... ...seasoned and stuffed with onions... ...then tied and waiting for the grill...

We had some friends over yesterday to hang out on a beautiful Fall day, one of which brought a box of oysters. We added some sliders to the mix. What a great day!

Yup, bite the bullet and grill them right before eating. If it was a cut that is cooked to tenderness, like pork shoulders or brisket, I'd say coolering it would be a great plan. Cuts cooked to temp, like tris or sirloin Roasts, probably wouldn't turn out as desired. You could always cook until...

Beautiful!

Thanks, guys! Appreciate it. Everyone at the party got a vote, most votes won. Not sure where I placed...let's go with second. :)

Some of our friends have started an annual wing/rib cook-off. Nothing too serious...mostly just another excuse to get together with great friends, let the kids go crazy and cook some good eats. There were 7 "cooks"...I didn't win anything but had an absolute blast! Here's our "kitchens" (3 of...

I'm cooking in a backyard comp on Saturday so tonight was supposed to be a prep night for that, wasn't planing on cooking. The stars aligned and I got the day off tomorrow so, why not get out in front of my grills, right? Some simple chicken and Winter squash. Chicken seasoned with poultry...

It's a Cook's Country recipe. For 2 (3 1/2-to 4-pound) whole chickens, brine it for about 2 hours in 2 quarts water, 3 1/2 cups cider vinegar and 1/4 cup salt. Remove the chicken from the brine, pat it dry with paper towels and season it with a mixture of a tablespoon ground poultry seasoning...

Our favorite grilled chicken. Never disappoints. After a 2 hour brine and 1.5 hours drying out in the fridge...ready to go on. On for 15 minutes un-sauced. First turn, first saucing. Second turn, second and final saucing. Campbell took this pic...way better than the one I...

Been a while since I posted...haven't cooked much lately. Recovering form hurricane Irene, bailing out the basement from tropical storm Lee and life in general has seriously interfered with the addiction... :( Posted this cook many times before but I needed to get back on the horse. Our...

T-Bones seasoned with S&P. Russet potatoes peeled, then cored with a melon baller, filled with diced onion and a dash of woosty and then wrapped with bacon. Asparagus wrapped with provolone and prosciutto. Potatoes on. Potatoes finishing up. Asparagus on...Moved it direct after...

We've done this one before with a whole chicken but it was just the 3 of us tonight so we just did a couple of breasts. Always good... Chipotle-Lime Chicken from Claire Robinson ready to go on. On for about an hour at 400ish. Off. While the chicken was cooling enough to be...

Thanks, guys! Pretty good. I liked it. I think next time I'll use a more traditional stuffing with some sort of binder and savory instead of sweet...I was trying to avoid breading up this dish because my wife does the low carb thing. I realized half way through prep that there is so much sugar...

PSB! One of my favorites, for sure. Looks great, as always.

Damn, that looks great!!