Recipes — Outdoor cooking

I took to some water fun, looking to go out fishing for fresh speckled sea trout for dinner. Anyone who has ever eaten fish freshly cooked out of the water will tell you the experience is an exceptional treat for your taste buds. Thus, give my catch-and-cook smoked trout recipe.  Now, I know you guys won’t have your own “deserted” island for a short getaway, but you can still prepare fresh trout at home with finesse.  What is Trout? Trout is an oily fish closely related to char and salmon. Depending on the type, trout live in lakes, rivers, and...

You probably haven’t heard of Picanha, which is the most favored cut of beef in Brazil. Today you’ll learn a little more as you make my Picanha Tacos.  People love Picanha because it’s both flavorful and affordable. You may know it by other familiar labels like sirloin cap or rump cap.  The meat is triangular, hugged by a layer of fat, providing juiciness. Because the meat comes from an area where muscles aren’t overused, it remains tender. You are in for a treat! Picanha Tacos Ingredients 1 ½ lbs Picanha 12 Taco wraps ½ cup Duck fat Salt  Pepper ½ lb...

My 45-day duck fat-aged beef recipe comes out sublime. It’s good enough that I would swap the resulting steak for Wagyu any day. Prime rib is already tender and tasty, so the dry aging process serves to amp up the flavor profile. The Dry Age Difference I use a specialized temperature-controlled system that keeps humidity at consistent levels. For lack of a better word, the result is beefier. Sometimes you get subtle hints of butter or nuts. The texture is remarkably fork-tender. Aged beef takes “melt in your mouth” to a whole new dimension. Duck Fat, Ghee, Butter The reason for using duck fat in this...