Jack Mancuso
Honey Garlic Salmon
It’s easy to turn up your nose to salmon until you’ve had it prepared properly. This Honey Garlic Salmon recipe, fresh out of my vaults, is the one that started me on a lifelong love affair with salmon at the age of 16. Since then, I’ve tinkered with all kinds…
Grilled Breakfast Sausage Bread
Breakfast is the day’s most important meal, but many folk don’t get very creative with it. Why have cereal or toast when you can enjoy grilled breakfast sausage bread? I love a hardy sandwich in the morning. Besides sausage, you could use pulled pork, chicken, or steak and cheese. Get…
How to Use a Meat Thermometer
How to use a meat thermometer: I always want my steak (or any other expensive meat) to come out perfectly. Who doesn’t? It’s heart-wrenching when you spend hours on a meal only to overcook or undercook the protein. Those mistakes also cost money. To do that yourself, you, too, will…
Seafood Boil
Seafood boil is made for sharing with family and friends. In the Southern United States, it has a long tradition, complete with secret ingredients for personalization. As you eat, share stories around a table. The flavor is outstanding. Tips for Success There are a few tricks that create the best…
Leftover Brisket Melt
My leftover brisket melt was designed based on a simple truth. When you make a brisket, there’s usually leftover meat based on the sheer size of the brisket itself, weighing on average between 10-16 pounds. That’s a lot of servings and possible future recipes. Upclose with Brisket Beef brisket comes…
Chuck Roast Burnt Ends
It’s no secret that I love the Buffalo Bills and enjoy cooking for them. This Chuck Roast Burnt Ends recipe is one I prepared for them. Obviously, you won’t need the amount of meat you see in the video (unless you have a big family reunion), so I’ve trimmed the…
Italian Surf and Turf
My Italian surf and turf recipe is a “hats off” to the amazing taste of Sicily and all things Mediterranean. The land is steeped in tradition and dotted with all manner of fresh food ready for harvesting. People frequently visit Sicily just for the food because of its uniqueness and…
How to Pick the Best Smoker
You step outside, and there’s a distinctive smell in the air. Someone nearby, like me, fired up their smoker, and your stomach growls. There’s a hint of maple and apple, perhaps also oak. Wonder what’s cooking? It could be nearly anything like: Honey Smoked Salmon Shotgun Shells Chicken Breasts Pulled…
Iberico Secreto Tacos
What on earth is Iberico Secreto Tacos? It sounds like a culinary treasure hunt. In fact, that’s not far off. The Iberian pig has intense, delicious, tender meat. The piece of meat used is tucked between the back and back fat, coming out fan-shaped if the butcher cuts it correctly.…
Maple Bourbon Butter Turkey
While you may think of turkey as a holiday food, there’s no reason you can’t enjoy it at other times of the year. We’re grilling this Maple Bourbon Butter Turkey (It actually sounds scrumptious and decadent). So get your turkey on, no matter the season. One technique, which I will…
Braised Shredded Beef Sandwich
Do you love mouthwatering beefy tastes that are uber-tender for a sandwich? Try this Braised Shredded Beef Sandwich. I’ve used Chuck Roast for this and other recipes because it loves being cooked slowly, becoming juicier and more flavorful as they go. Chuck Roast comes from the shoulder and lower neck…
Duck Breast Confit
When recipes like Duck Breast Confit reach your inbox for recipes, you may think of Julia Child, who made traditional French preparations look simple. I am no French Chef, but I think you’ll find this easier than you might expect. Duck Breast Confit Ingredients Duck breast (1-1.5 pounds per person)…