RECIPES & MORE
Seasoning for Successful Steak
By: Jack Mancuso
Date: August 01, 2023
Do you have one of those friends who serves a jaw-dropping steak every-single-time? You wishfully think of stepping into that person’s shoes and enjoying the accolades. Guess what? You can. Knowing seasonings for successful steak and how to mix and match them, you can take steak to new levels. By the way, if you feel a little unsure, it’s ok to begin with cheaper cuts. Your practice improves your pallet. You find what you like or hate. You also begin discerning how to encourage tenderness. Stop into TikTok or Facebook for some tips to get you off on the right foot. Steak Sensation! Close your eyes. Think of steak. What immediately comes to mind? A whole piece ready for your enjoyment. However, steak has many more applications. Some ways you can use steak include; Breakfast Cheese and steak stuffed peppers Crockpot wonders Greek salad topper Fajitas French dip Sliced for sandwiches. Steak au poivre Steak fettuccine Subs Tacos Shishkabobb Stir fry I could go on for days showing you steak’s versatility and still couldn’t cover anything. As you consider your recipes, think about the final flavor profile you want. What influences will the meal reflect? These ideas really personalize your fare. It can become your signature steak dish! Herbs & Spices that Pair with Steak Seasoning steak is kind of like seasoning chicken. Everybody has an opinion. Out of the throng, some herbs and spices appear repeatedly. Note: This list does not include things like wine or beer that can tenderize, honey (a binder), butter, and oil. Chili pepper (various flavors like chipotle and ancho): These bring a little heat, warmth, and depth to your dish. Cuso Seasonings that include types of chili peppers include Hot Honey, Spicy Garlic Buffalo, Cuso’s Dirt ®, Maple Bourbon, Dust, Grass, Tequila Lime Habanero, and Gravel. The chili plays different roles in each seasoning. For example, the chili in our Maple Bourbon produces sweetness and heat. Garlic (powder or granules): Garlic plays well with others. More of it, and there’s a spicey end note. Less, it becomes a stagehand. Cuso Seasonings that include garlic include Cuso’s Dirt ®, Spicy Garlic Buffalo, Hot Honey, Maple Bourbon, Dust, Gravel, Tequila Lime Habanero, and Lemon Pepper. You can really appreciate the garlic’s presence in the Spicy Garlic Buffalo blend. Onion (powder or granules): Onion helps break down steak protein so the steak is tender. It’s a mellow flavor, perfect for pairing with other spices of your choice. Cuso Seasonings that include onion are: Hot Honey, Dust, Lemon Pepper, Tequila Lime Habanero, Gravel, and Maple Bourbon. The impact of onion comes through heavily in the Tequila Lime Habanero Seasoning. Pepper: There is a reason that pepper retains the title of the “King of Spices.” Not only was it used as currency, but it is perhaps the most common spice alongside salt used in recipes. Cuso Seasoning with pepper are: Hot Honey, Dust, Lemon Pepper, Tequila Lime Habanero, Maple Bourbon, and Gravel. When you want the pepper to stand out, try our Gravel seasoning. Rosemary: The flavor profile of rosemary is savory-sweet. It’s woodsy, sage-like, peppery, and complex. The two Cuso Seasonings with rosemary are Cuso’s Dirt ® and Grass, with the Grass releasing more of the rosemary’s aroma. Salt (Sea): There are a dozen (or more) types of salt. The three most commonly used in cooking are sea salt, pink Himalayan salt, and table salt. Salt brightens the flavor of food, taking it from bland to distinctive. Cuso Seasonings with salt are Grass, Hot Honey, Lemon Pepper, Spicy Garlic Buffalo, Cuso’s Dirt ™, Maple Bourbon, Dust, Tequila Lime Habanero, and Gravel. Salt’s presence sneaks out in each of these blends. Smoked Paprika: Paprika adds color to your dish. It provides smokiness even when you have no smoker. There’s a note of sweet barbecue, too. Cuso Seasoning with Paprika includes Cuso’s Dirt ™, Hot Honey, Spicy Garlic Buffalo , Maple Bourbon, Dust, Tequila Lime Habanero. Paprika helps you create more visual appeal. Can’t Choose? Unless there’s a powerful theme running through a meal, you’d be hard-pressed to find steak recipes with just one or two seasonings. Sometimes it’s hard to choose. We can help with this. You have several options. Build your own 3-pack of rubs: Pick out any three that you find alluring. We’ll bundle them into savings. Cuso's Essential Seasoning - 3 Pack (Cuso’s Dirt™ seasoning, Grass, & Lemon Pepper Seasoning): If you feel torn between flavors, start out with our essential seasoning pack to start your spice array. Cuso’s Seasoning 4 Pack: Dirt™, Gravel, Maple Bourbon, Coconut Rum - Moving up from a three pack. How about a bundle with three of our newest seasonings alongside our premier blend? Cuso's Variety 6 Pack Seasonings: When the cupboard looks bare, consider this cost-saving pack: Dirt™, Gravel, Grass, Spicy Garlic Buffalo, Lemon Pepper, and Maple Bourbon. Cuso's Variety 10 Pack Seasonings: Go for the gusto! Get all 10 of our seasonings in one pack. PitMaster’s Memo: Steak Dressed Down Have you ever eaten a steak where you can barely taste the meat? There are so many herbs and spices that they hide the glorious flavor of a good steak. It is really okay to pull out the salt and pepper and leave it at that. Some Side Dishes for Steak Bacon Wrapped Asparagus Big Bang Shrimp Cobb or Wedge Salad Lobster Mac n Cheese Smoked Deviled Eggs Smoked Oysters Some Drinks that Pair with Steak Amber Ale Club soda with lime Cuso's Key Lime Habanero Margarita Chef Cuso’s Maple Bourbon Old Fashioned Lemonade Red wine Links to Steak Recipes Cowboy Butter Steak Garlic Comfit Tomahawk Steak Maple Bourbon Tri-Tip Perfect Tomahawk Steak Ribeye Cap Burger Steak and Shrimp Tacos Steak Tartar Wagyu (filet mignon) Sushi
Seasonings for Successful Chicken
By: Jack Mancuso
Date: July 22, 2023
Chicken. Where to even begin? If you watch my pieces on TikTok, Facebook, Instagram, and YouTube, you already know I love cooking with chicken. There are fairly straight-up recipes like smoked chicken breast. Or we can dive deeper into the grill and smoker a little more with perhaps my favorite part of the chicken, the wings, baby! Chicken The Ultimate Multi-Tasker People will talk about cooking high-end cuts of meat like Wagyu. Don’t let all that bravado fool you. Chicken is a multi-tasking meat. You can grill it, bake it, fry, barbecue it, or boil it. Once the meat is done, what you do with it depends on your creativity (or current craving). It is no wonder that chicken is the most common protein in the world, a distinction that’s remained since the Middle Ages. How to Use Chicken There could well be volumes of books exploring chicken recipes. Some of the ways of using chicken include: Braised Chicken salad Fajitas One pan wonders Poached Salad topper Sandwiches Shish kabob Stir fry Well, you get the idea. The question remains, how do you season chicken? The answer depends heavily on how you prepare the meat, the flavor profile you hope for, cultural influences, and your own little twists. Herbs & Spices that Pair with Chicken If you walk to your pantry right now, you’ll probably find a lot of spices commonly used for chicken, like basil, celery salt, dill, sage, thyme, and rosemary. Truth is, there’s probably nothing you couldn’t try with chicken; understanding the results could go either way. Also, if you ask 100 people how to season chicken, you’re going to get 100 (or more) responses. Everyone chimes in with an opinion and stories of what Mama used to do. Let’s just look at a few: Cayenne: Spicy, smoky, and fruity. Of course, you see it in rub recipes, but it also goes into stew. Our Cuso Hot Honey, Spicy Garlic Buffalo, Maple Bourbon, and Dust Seasonings all contain cayenne. If you’re thinking along these lines, check out our “make your own” 3-pack. Chili Powder: Brings depth and warmth to your dish. Think roast chicken or Mexican soup, for example. Cuso’s Dirt ® Seasoning and Tequila Lime Habanero Seasoning have chili powder. Try the Tequila Lime with lemon-lime marinated chicken. Garlic Powder or Granulated Garlic: When you want that garlicky background without too much salt or heat, garlic powder is your friend. It pairs well with nearly every other spice. Cuso’s Dirt®, Hot Honey, Spicy Garlic Buffalo, Maple Bourbon, Dust, Lemon Pepper, and Tequila Lime Habanero Seasonings have granulated garlic or garlic powder. The Dust, in particular, makes for great chicken skin. Lemon Zest: Pairs well with chives, lemon verbena, parsley, rosemary sage, and basil. Cuso’s Lemon Pepper and Tequila Lime Habanero Seasoning contain lemon. Onion Powder or Granules: Where you see garlic, you can nearly bet onion powder is in the recipe too. They’re a magnificent pair. Cuso’s Hot Honey, Maple Bourbon, Dust, Lemon Pepper, and Tequila Lime Habanero spices have onion granules. Many of these flavors are great on fish, too. Paprika: pairs well with ginger, allspice, cumin, parsley, rosemary, and basil, just to name a few. Cuso’s Hot Honey, Cuso’s Dirt ®, Spicy Garlic Buffalo, Maple Bourbon, and Dust Seasonings include paprika. It gets hard to decide on so many flavors, which is why we offer a four-pack and six-pack to fill your spice cupboard with richness. Pepper: The King of Spices works particularly well with lovage, dry mustard, ginger, cardamom, and cloves (just to name a few). Cuso’s Hot Honey, Maple Bourbon, Tequila Lime Habanero, Lemon Pepper, Dust, and Cuso’s Dirt ® Seasoning include this ingredient. Salt: If pepper is the King, then salt is the Queen. Pairs with lemongrass, chives, chili powder, cloves, nutmeg, onion powder, and mind (again, this is only the beginning) Cuso’s Grass, Hot Honey, Lemon Pepper, Garlic, and Dust Seasonings contain salt. This is a very abbreviated list. There are so many more herbs and spices you can use on chicken. As you read recipes, you’ll find more. Mix and Mingle: It is a rare discovery to find just one herb or spice on chicken. People mix and match with flavors they like and ones with which they’ve had success. At Cuso, we’ve created a line of 10 scrumptious seasonings, each one of which has more than one application. Sometimes, those get mingled, too! If you’d like to play with all ten, we have a variety pack just for you. These seasonings fill your pantry with possibilities. PitMaster’s Memo: Chicken Dressed Down I would be remiss to mention you don’t have to go crazy every time you cook chicken. Sometimes “casual day” is best. Bake the skin (all over) with salt and pepper. This chicken not only tastes lovely, but because it’s “plain,” you can use it in many other preparations like chunky chicken salad. Some Side Dishes for Chicken Farro salad Fettuccini alfredo Lemon garlic spinach Maple roasted carrots Parmesan Brussels Sprouts Roasted green beans Salt & pepper vinegar crispy potato Scalloped potatoes Some Drinks that Pair with Chicken Brown ale Orange Old Fashioned Pale ale Shiraz Sparkling grape juice Sweet tea Whisky White Wine Links to Chicken Dish Recipes Alfredo Chicken Wings Chicken Parm Garlic Bread Grilled Chicken Thighs Pesto Butterflied Chicken Drumsticks Sassy Smoked Chicken Legs Spatchcock Chicken Spicy Chicken Sandwich
Top Three Pellet Grill Recipes
By: Jack Mancuso
Date: July 29, 2023
Pellet grills are becoming more and more popular. Why? Because they’re tidy and make great smokers. If you’ve never seen one in action, you may wonder how they work. As the name implies, pellet grills use wood pellets and fans for heating food. In effect, they’re like a convection oven. You can use your pellet grille or smoking, grilling, braising, and even baking! So, it’s very flexible to whatever recipe inspires you on any given day. One of the best features of a pellet grill, in my opinion, is you can cook hot and fast, or low and slow. There’s consistent temperature control and no open flame. How Does Gas Grilling Measure Up? The biggest difference between a pellet grill and a gas grill is taste. The hardwood pellets pack a punch of flavor far more notable than gas or charcoal grills. Pellets come in a HUGE variety of flavors, including: Alder Apple Chili Coffee Guava Hickory Lime Maple Mesquite Orange And that’s only a few! Pellets don’t leave behind a burnt or ashy aftertaste. Top 3 Pellet Grill Recipes There are a lot of cooking and grilling recipes from which to choose for your pellet grill. Here are three of my favorites: Reverse Sear tri-tip Using a pellet grill for Tri-Tip results in a mouthwatering, deliciously rich meat flavor enhanced with whatever smoke you prefer. Oak, maple, or hickory are excellent choices. Combine your finished steak with grilled vegetables and have a tall Lager chilled. Cuso Seasoning Options: Cuso’s Dirt® Seasoning, Cuso’s Gravel Seasoning, Cuso’s Maple Bourbon Seasoning Pork Belly Burnt Ends There’s something special about burnt ends cooked on a pellet grill. They’re a little sticky, a little saucy, kinda sexy, and they’re enriched with your chosen pellet smoke. Consider orange, maple, or apple flavors. For your side dish, a green bean casserole is always welcome. To drink? Sparkling cider, Amber Ale, or Zinfandel. Cuso Seasoning Options: Cuso’s Maple Bourbon Seasoning, Cuso’s Hot Honey Seasoning, Cuso's Tequila Lime Habanero Seasoning Sensational Smoked Turkey Pastrami Pellet smoked turkey pastrami is moist and mouthwatering. I recommend hickory or pecan pellets for this dish. On the side, enjoy a wild green fresh salad. The offering from the bar might include a Manhattan or sparkling lemon water. Cuso Seasoning Options: Cuso’s Dust Seasoning, Cuso’s Spicy Garlic Buffalo Seasoning, Cuso's Coconut Rum Seasoning
Recipes
BLT Tuna Steak Sandwich
By: Jack Mancuso
Date: September 22, 2023
This recipe is effectively a BLT where T stands for “tuna!” A thick cut of tuna makes a fantastic stand-in for meat. Better still, it’s good for you, containing protein vitamin B12 and Omega-3 fatty acids. A 3-ounce portion of Ahi Tuna will only set your calorie count back by 72 calories, having just one scant gram of fat. Ahah! Ahi Ahi Tuna, also called bigeye tuna, can rack up 400 pounds as it swims the Atlantic, Indian, and Pacific oceans. It is a mild, tender fish leaning toward the oily side. You can cook Ahi in many ways besides grilling, including sauteing and baking. If you can’t find Ahi tuna to make this recipe, bluefin and albacore steaks are similar fish, giving you good results. I used a salt block as an experiment here but didn’t find it added flavor. It was, however, a flat surface for the fish. Ingredients 1/2 pound bacon 1/2 lb Ahi Tuna Cuso’s Coconut Rum Seasoning Toasted bread 2 tbsp teriyaki sauce 1 tbsp sriracha (more if you want it hotter) Edamame beans (whole, shelled) ¼ cup finely cut chives Chives Instructions Fry a 6-piece bacon weave to your preferred crispness Sprinkle the Ahi Tuna on all sides with Cuso’s Coconut Rum Seasoning Sear both sides of the tuna quickly. The middle should be uncooked. Toast the bread slices. Mix together the teriyaki, siracha, and cream cheese. Slather the bread with the cream cheese spread. Place the bacon weave on one slice of bread, followed by the tuna, edamame, and chives. Sprinkle with sesame Pitmaster’s Memo: Types of Tuna There are 15 species of tuna with relatively thick bodies. Here are a few: Albacore: The lightest white tuna with great texture. Light pink, firm, and delicately flavored. Blackfin Tuna: Firm, flaky, with sweet notes. Black Skipjack: Fatty, outstanding fish flavor. Bluefin: The fattiest tuna. The flesh is meaty with a medium fish flavor. Bonito: An acquired taste. Fatty meat with a strong fishy flavor. Dogtooth: Dark flesh, mildly oily flavor akin to Spanish Mackerel. Kawakawa: Rich, full-bodied flavor that stands up to seasoning. Longtail: Refreshing. Suitable for sashimi. Yellowfin: Dense, firm flesh with a mild sweet flavor Sides Asian noodle salad Brown rice Crunchy green beans Garlic fries Lemon-basil roasted potatoes. Stuffed mushroom From the Bar Pale Ale Pinot Noir Sparkling Orange Juice Wheat Beer Yellow Bird
Nashville Hot Seasoning
By: Jack Mancuso
Date: September 13, 2023
jou have seen me make Nashville Hot Sauce Ribs, and Nashville Chicken Wings, but what about a dry preparation? There’s a great thing about dry ingredients. You can always add them to other components for a wet treatment. And, they have a longer shelf life than wet preparations. For what might you use Nashville Hot seasoning? Kicking up the flavor of vegetables, baked, roasted, or grilled. Popcorn pazazz. A little goes a long way toward a unique batch of salty treats. The flavor profile transfers to corn on the cob if you prefer. Egg, potato, or tuna salad: Sprinkle in a bit at a time, tasting as you go. Consider this as an addition to deviled eggs, too. Get saucy! Mix Nashville hot seasoning into sauces and dips. Pork, fish, and turkey: All benefit from a blend like this. Burgers Spicy Stars: You will get many people telling you what to put in Nashville hot seasoning. I am here to say, stick with some keynotes, and then get creative. Some of the best results in cooking come about through experimentation. The only caution is adding hot components slowly and adjusting the heat to your tastes. Cayenne: One possible pepper for any hot seasoning. Other possibilities include habanero, chipotle, ancho chili, and red chili flakes. Brown sugar: The sweet to your heat. You can use white sugar because it doesn’t clump, but you won’t get as deep a flavor. Tip: You can buy dehydrated honey powder as an alternative. Garlic powder: You can use granulated, but it won’t give you as smooth a blend as you get with powder. Whenever possible, your ingredients should be the same size. Onion powder: Optional but tasty. Smoked paprika: A bit of the benefit of “smokiness” without having to smoke anything! Salt: Salt brings out the brown sugar. Black pepper: A standard. If you are going with granulated garlic, use coarse ground. Portioning ¼ cup heat 2 tbsp sweet 1 tbsp each spice (garlic, onion, paprika, salt, pepper) 1 tbsp Cuso’s Spicy Garlic Buffalo Seasoning Mix these together and keep them in an airtight container out of sunlight. Do not store in the refrigerator. Pit Master’s Memo: Regional Flavors Every region in the US has a seasoning rub for which they’re known. Texas-style, for example, has mustard, allspice, and chili powder. In the Carolinas, most seasoning is swapped out for a mop mixture. Memphis goes all-out with rubs that may contain as many as 40 components, of which garlic, ginger, and paprika are three! St. Louis spice blends often feature smoked salt, mustard seed, and cumin. And, in many Kansas City blends, you’ll find clove and coriander. Recipes Here are a few of our recipes featuring the Spicy Garlic Buffalo seasoning, or to which you may enjoy adding Nashville Hot Seasoning. Pineapple Pulled Pork Fried Chicken Sandwich Honey Garlic Smoked Salmon Caveman Style Steak
How Long to Smoke Pork Shoulder at 225F
By: Jack Mancuso
Date: September 04, 2023
How long to smoke pork shoulder 225 You look at the size of a pork shoulder roast and think, “wow” how can I use all that meat (12-18 pounds whole!)? Thankfully, smoked pork is fit for many flavorful uses, including Pulled pork Pork sandwiches Topper for stuffed potatoes Slider Burnt ends Baked Beans Tacos Gumbo Stuffing for lettuce wraps Filler for cabbage rolls In pasta or fried rice Pork Mac n Cheese Making ground pork What is Pork Shoulder? Pork shoulder (and Pork Butt) both come from the pig’s shoulder. It’s a budget-friendly meat perfectly suited to braising, Instant Pot, and of course, smoking and barbecue. Generally, it’s sold with a layer of fat on top. If you love crisp kin, pork shoulder is your cooking buddy. When your smoker is set at 225, you can figure out how long to cook it. One to two hours is a good starting point. Stop and check the temperature. You’re looking for 180F for slicing meat and 195 for pulled pork. If your shoulder is boneless, cook for 1-1 ½ hours per pound. For bone, cook it 1 ½ l- 2 pounds per hour. Tip: Bone-in pork shoulder takes slightly longer to cook. Factoid: 225F is the preferred temperature for most pork cuts, including butt, ribs, and loin Why Use the Smoker? The fat cap on pork shoulder and the connective tissue make it an ideal contender for smoking. Cooking pork shoulder too quickly, you end up with tough meat. As the pork shoulder smokes, the fat renders, and the collagen becomes like gelatin. This is a built-in benefit pork shoulder offers. As an example, a 5-pound pork shoulder takes 7-8 hours to fully cook at 225 a 7 pound piece taks 9-12 hours.. Keep watch on your smoker. If it starts running hot, set the temperature to 200F Tip: Don’t be tempted to peek in the smoker a lot. It increases cooking time. Pre-Seasoning the Pork Shoulder One question that comes up frequently is whether or not you should pre-season your pork for smoking. The answer is absolutely yes. If you can get the rub on the pork the day before, all the better. At Cuso Cuts, we have several seasoning blends to make your job a little easier: Cuso’s Maple Bourbon Seasoning Cuso’s Hot Honey Seasoning Cuso’s Dust Seasoning Cuso’s Grass Seasoning You can also tinder with additions to the blends. Take a peek in your pantry and get creative. Make sure the entire shoulder is evenly coated. Once the meat is done smoking, tent it with aluminum foil and let it rest for 30 minutes. Potential condiments afterward include honey barbecue sauce, Alabama white sauce, coarse ground mustard, cilantro lime cream, cheese, or apple sauce or butter. For pulled pork sandwiches toppers, consider coleslaw, bacon, onions, jalapenos, horseradish sauce. PitMaster’s Memo When you want to produce the best pork shoulder, you need a quality product. Get to know your butcher who can offer suggestions. Believe it or not, Costco and Sam’s Club have really good products at great prices. Take a look at the wrapping on your selection. If it’s loose, it’s been exposed to air. Look for another piece. The meat should also be firm with relatively even marbling. Get it directly into your refrigerator when you get home. Let it sit at room temperature for 30 minutes before smoking. Sides Apple Slaw Green Beans with Mushrooms Mashed Sweet Potatoes Pesto Squash Tostadas From the Bar American pale ale Bourbon Lemonade Chianti red Cranberry ginger ale Grenache
Cuso's Pina Colada
By: Jack Mancuso
Date: August 29, 2023
Great food deserves equally great drinks. I’ve shared my Tequila Lime habanero Margarita made with Cuso’s specialized seasonings and our Maple Bourbon Old Fashioned. Today, let’s look at a summertime favorite, Pina Colada. First, my recipe is indeed “up a notch” tasty with Cuso’s Coconut Rum Seasoning. However, you can play with the ingredients in a variety of ways; Use Blue Curacao Substitute mango, banana, passion fruit puree, strawberries Switch out rum with vodka Best Rums for Pina Colada There are a ton of rums from which to choose at the market. Here are some you may enjoy: Bacardi Añejo Cuatro Bacardi Carta Blanca BATI 2yr Fijian White Rum Captain Morgan Curzan Dark Jamaican Pot Still Blonde Malibu Meyer’s Monkey Rum With Toasted Coconut Mount Gay Eclipse Plantation Stiggins’ Fancy Pineapple Rum Recipe 1 oz white rum 1 oz coconut rum 1 oz cream of coconut 4 oz pineapple juice 1/2 cup frozen pineapple 1 cup crushed ice Blend everything together until the pineapple makes everything smooth. Garnish rim with 1/2 white sugar 1/2 coconut rum seasoning Try Your Pina Colada with These Cuso Recipes Coconut Rum Fish Tacos Mexican Pizza Savory Smoked Chicken Breasts Seared Ahi Teriyaki Burnt Ends Mixologist’s Memo There are two origin stories, both centered on the Caribe Hilton Hotel. ON claims that Ramon Monchito Marrero (a bartender at the hotel) created it as a signature cocktail in 1954. According to lore, he spent three months coming up with the right ratios and combinations. The second claims that Ramon Portas Mignot, likewise a bartender, claimed crafting the beverage in 1963. While there’s a plaque commemorating the hotel as Pina Colada’s birthplace, the argument remains. Serve With Coconut Rum Cake Creamy Fruit Salad (Ambrosia) Fish Tacos Jerk Chicken Mexican Rice with Mini Taco Shells Prawns Terriaki Burger
Birria Grilled Cheese
By: Jack Mancuso
Date: August 27, 2023
I am a fan of grilled cheese in general, but add birria sauce, and you get a whole new dimension of flavor. This dish is a little time-consuming, but you can’t hurry greatness. What is Birria Birria is a rich-tasting stew served with braising liquid that comes from the cooking process. There are numerous types of birria (many families claim to have their own secret recipe). Originally, birria began with goat meat. But like many things in the culinary world, birria would not stop with one version. Flavor profiles change, but the idea remains the same. Ingredients 4 lbs chuck roast (cut into 4 steaks) Cuso’s Dirt® Seasoning Cuso’s Gravel Seasoning 2 tbsp beef tallow (separated) 14.5 oz chicken broth 2 tbsp garlic 2 Heirloom tomatoes 1 large white onion 2 tsp Marjoram 2 tsp Oregano 2 tsp Salt 12 oz. Chipotles in adobo sauce 1 bay leaf 1 stick cinnamon 10 guajillo peppers (seeded and sliced) Italian or Sour Dough Bread (sliced) 8 slices of cheese (your choice) Cilantro Instructions Sprinkle the steaks evenly on both sides with Cuso’s Dirt® Seasoning and Cuso’s Gravel Seasoning Place one tbsp of beef tallow on a grill plate Crust the steaks on both sides In a stew pot, melt the other tbsp tallow Add the grilled meat, followed by 2 tbsp garlic Cut two heirloom tomatoes and put them in the pot Cut the white onion into quarters and add to the developing stock Integrate marjoram, oregano, salt, red peppers, bay leaf, and cinnamon Snip the top of the guajillo peppers and get the seeds out Place them in the pot whole. Add 1 cup of apple cider vinegar Simmer for two hours. Check the meat to see if it’s fall-apart tender. If not, continue simmering for one more hour. Strain out the veggies, returning the stock to the pan Blend the vegetables completely, and pour the resulting sauce back into your stock. Butter the inside of the bread slices, and layer two slices of cheese per sandwich. Use tongs to lay down some beef on the bread, followed by a little sauce and cilantro. Grill on both sides Serve with sauce for dipping. Pit Master’s Memo When the Spaniards and Mexicans met in the 16th century, inevitably, some fusion food would emerge. In this case, living styles and traditions also transformed. Conquistadores had exotic spices and animals, including pigs and chickens. Goats, however, were considered a nuisance, eating everything in their path. There were quickly too many goats. Then came the famine. Families began using goats out of necessity. Various herbs came into play to temper the gamey nature of goat meat. People cooked the blend slowly, stewing it underground for hours. Add some hearthside wits, and birria was born. Sides Black bean salad Churros Guacamole Mexican rice Pineapple salsa From the Bar Aguas frescas Cinnamon Milk Lagar Medium-bodied red wine Mezcal
Korean Barbecue Chopped Sub
By: Jack Mancuso
Date: July 24, 2023
If you’re looking for a sub that gives you full flavor in every bite, my Korean Barbecue Chopped Sub will come out with a gold star. It’s really not that complicated. Cook the meat, add your ingredients, chop like a mad person, and toss everything in a toasted bun. Effectively, the chopped sub-craze could be called the “deconstructed” sub-phase. You take all the ingredients you love on your bun and chop them up. The process means you get a little bit of everything bundled into every tasty morsel. Ingredients Beef Ribs - ¾ pound per person Rub 2 cups Lettuce 1 Firm Tomato 1 Red Onion 1 cup Parmesan fresh grated 1 tbsp Cuso’s Gravel Seasoning 1 tbsp Cuso’s Hot Honey Seasoning 1 tbsp Cuso's Spicy Garlic Buffalo Seasoning ¼ cup Japanese Barbecue Sauce ¼ cup Vinaigrette Instructions Set up a charcoal station Let it get red hot Grill the beef rigs until they have a little bark Remove from the heat Cool a bit Take out the bones Chop up the remaining beef. I enjoy using our Cuso’s Cleaver. It makes for light work. Slice the onion and tomato Add it to the meat mixture Chop again, mixing everything together Combine parmesan cheese, Cuso’s Gravel Seasoning, and Cuso’s Hot Honey Seasoning into the chopped mixture. Follow with barbecue sauce and vinaigrette Chop one final time Toast your sub buns Fill them up high! PitMaster’s Memo: What’s the Beef About Beef Ribs? The main difference you’ll immediately notice between pork ribs and beef ribs is that pork ribs are beef ribs’ smaller cousins. Beef ribs are longer and they are also meatier. The marbling on these ribs helps naturally tenderize them. They will need a little more attention while you’re grilling so as not to ruin them. There are two main types of beef ribs. Short ribs have yummy amounts of meat above the bones. The ribs are nearly flat, making them easier to turn. Back ribs are light on the meat, and they cook quickly. They’re wonderful for smoking and braising. Sides Fried (or steamed) dumplings Japchae Kimchi Spicy Tofu Soup Vegetable fried rice Bar Amber ale Limeade Merlot Plum wine Soju
Cooking Products
Top Three Pellet Grill Recipes
By: Jack Mancuso
Date: July 29, 2023
Pellet grills are becoming more and more popular. Why? Because they’re tidy and make great smokers. If you’ve never seen one in action, you may wonder how they work. As the name implies, pellet grills use wood pellets and fans for heating food. In effect, they’re like a convection oven. You can use your pellet grille or smoking, grilling, braising, and even baking! So, it’s very flexible to whatever recipe inspires you on any given day. One of the best features of a pellet grill, in my opinion, is you can cook hot and fast, or low and slow. There’s consistent temperature control and no open flame. How Does Gas Grilling Measure Up? The biggest difference between a pellet grill and a gas grill is taste. The hardwood pellets pack a punch of flavor far more notable than gas or charcoal grills. Pellets come in a HUGE variety of flavors, including: Alder Apple Chili Coffee Guava Hickory Lime Maple Mesquite Orange And that’s only a few! Pellets don’t leave behind a burnt or ashy aftertaste. Top 3 Pellet Grill Recipes There are a lot of cooking and grilling recipes from which to choose for your pellet grill. Here are three of my favorites: Reverse Sear tri-tip Using a pellet grill for Tri-Tip results in a mouthwatering, deliciously rich meat flavor enhanced with whatever smoke you prefer. Oak, maple, or hickory are excellent choices. Combine your finished steak with grilled vegetables and have a tall Lager chilled. Cuso Seasoning Options: Cuso’s Dirt® Seasoning, Cuso’s Gravel Seasoning, Cuso’s Maple Bourbon Seasoning Pork Belly Burnt Ends There’s something special about burnt ends cooked on a pellet grill. They’re a little sticky, a little saucy, kinda sexy, and they’re enriched with your chosen pellet smoke. Consider orange, maple, or apple flavors. For your side dish, a green bean casserole is always welcome. To drink? Sparkling cider, Amber Ale, or Zinfandel. Cuso Seasoning Options: Cuso’s Maple Bourbon Seasoning, Cuso’s Hot Honey Seasoning, Cuso's Tequila Lime Habanero Seasoning Sensational Smoked Turkey Pastrami Pellet smoked turkey pastrami is moist and mouthwatering. I recommend hickory or pecan pellets for this dish. On the side, enjoy a wild green fresh salad. The offering from the bar might include a Manhattan or sparkling lemon water. Cuso Seasoning Options: Cuso’s Dust Seasoning, Cuso’s Spicy Garlic Buffalo Seasoning, Cuso's Coconut Rum Seasoning
Best Steak Knife Set of 2023
By: Jack Mancuso
Date: April 26, 2023
When you head out for your first apartment or home, it seems as if having a set of steak knives is essential. They appear regularly on wish lists for weddings, birthdays, and other special occasions. Better still, steak knives have both function and form. A good set is well-crafted and cuts like butter. In your search for exceptional blades, take a look at our reviews for the Best Steak Knife Set of 2023. What Helps Qualify for Best Steak Knife Set of 2023 Distinction? Look for a full tang and serrated blade. Try the handle and make sure it’s comfortable in your hand. Ask yourself, “does it feel balanced?” Material-wise, stainless is the way to go, and the set should rate at least 50 on the Rockwell Hardness Scale. What is the Rockwell Hardness Scale? Basically, Rockwell hardness is a metallurgical test that indicates how resistant a blade is to permanent deformation from other materials. To make an accurate and consistent measure, the scale was created. Most steak knives rate between 45-60 hardness. Straight Edge vs. Serrated Straight edges do not cut cooked meat. More likely they tear it. By comparison, a serrated edge cuts meats, bread, and tomatoes equally well. The little serrations grip the surface of the item you’re cutting. Add having stainless steel as metal, you have a knife that resists rust and stains. Abbreviated Knife Selection for Best Steak Knife Set of 2023 Messermeister Avanta 5” Fine Edge 4-Piece Steak Knife Set This knife set has a fairly good price for its level of performance. Messermeister Avanta is attractive and comes out of the box sharp. It is a good option for gift-giving. Perceval 9.47 Series 217mm Steak Knives (Set of 2) Perceval Steak Knives are ideal for entertaining. The 9.47 knives have the distinction of having been designed by a Michelin-starred chef. People who want “flair” won’t find it here. The style is minimalist, and only two come in a set. Cuso Cuts 6-Piece Steak Knife Set If you want sublime beauty coupled with effortless cutting, you’ll fall in love with the Cuso Cut steak knives. Take them out when hosting and dinner and watch people “oooh” and “aaah” Their Rockwell scale is 58, and unlike some serrated blades, you can sharpen them with a standard sharpener. From tip to handle, they measure 9 inches. Laguiole en Aubrac Luxury Fully Forged Full Tang Stainless Steel Steak Knives Laguiole oli Knives had their beginning in the mid to late 1800s, so it’s understandable that they have an heirloom feel. The handles are made from mixed French woods, and each is handcrafted. This cutlery is well-balanced, tough, sharp, and corrosion-resistant. When taken care of properly, Laguiole can become an inheritance set. Wusthof Classic 6-Piece Steak Knife Set The Wusthof family company was established in 1816 with strict quality standards. Since then, these knives appear regularly on “top ten” lists. This set resists fading, heat, corrosion, and discoloration, making them easily maintained. The razor-sharp stainless steel blade glides through meat. IMarku Serrated Steak Knives Imarku stainless steel steak knives measure 9” long. They’re made from Japanese HC steel, forged for longevity, hardness, and sharpness. The knives resist corrosion and sport double-riveted handles made from Pakka wood, providing stability. And Our Winner of the Best Steak Knife Set of 2023 Is: Cuso Cuts 6-piece Steak Knife Set While Cuso Cuts is a newer brand in steak knives, the company has dedicated itself to high-quality craftmanship and impeccable elegance. It is part of the reason we love them for recognition as the best steak knife set of 2023. Customers give them a 5 out of 5 rating for excellent customer service and having incredibly sharp blades. When you’re shopping online, the pictures don’t do them justice. They are distinct and attractive but don’t just put them away until company comes over. Use them for family dinners.
Best Pellet Smoker of 2023
By: Jack Mancuso
Date: April 18, 2023
I love grilling (surprise? not). There is so much magic you can make with a mindfully designed, durable pellet grill. While you can find hundreds of my recipes on TikTok, Instagram, and YouTube, the perfect grill for you is one that inspires your creativity and withstands the test of time. With that in mind, we will crown our choice for the best pellet smoker of 2023 at the end of this article. Time to Retire Obsolete and Broken Units You may have a charcoal grill or a gas gadget, and depending on the manufacturer, they may wear out easily. Then your neighbor comes along with a Traeger or Pit Boss, and you suddenly have a casee of grill envy. So, why not fulfill that craving with a pellet-style barbecue grill and replace old, worn-out items? Many systems today are quite visually appealing. And we do eat with our eyes, so your unit may elicit verbal excitement and questions. What’s more important, however, is that an excellent machine makes better food. There are a lot of bells and whistles available for things like timing or monitoring internal meat temperatures. Benefits of a Pellet Smoker Pellet smokers have the ability to maintain stable temperatures without a lot of fuss. They produce far less ash than charcoal. And the variety of flavored pellets available means you get that woodsy aroma and smokiness in every bite. Our Key Considerations in choosing the Best Pellet Smoker of 2023: We look for three key attributes in grills before making any choices: Features: Boil things down to the details. Can you direct searing? Do you want to go “technical” and get a Wi-Fi system? How easy is it to clean and maintain? What is the primary metal for the system, and is it treated in any way for durability? Oh, and while not really a feature, always read the warranty options. Consistency: You want the system’s ignition to go on easily and maintain a stable temperature every time. Similarly, the grill must produce smoke that stays even throughout your cooking process. When the grill produces superior flavor on each use, you know the product is a good one. Quality: The best pellet grills have thick insulation for keeping temperatures steady. Having tight seals throughout the unit (so no smoke escapes) and sturdy construction play a role, too Pellet Smokers up Close Camp Chef Woodwind Pro WiFi Pellet Grill The Woodwind has features that allow you to cook with charcoal, wood, or pellets. Great versatility here. Camp Chef has excellent airflow contributing to even heating. Twin Eagles Pellet Grill and Smoker The Twin Eagles Pellet Grill has a 304 stainless steel construction. It’s sure to last. It has Touchscreen controls and comes Wi-Fi enabled. Want to cook from your bedroom – go for it! Comes with a radiant heat briquette tra and lump charcoal tray. The downside? This grill should come with smelling salts just in case you pass out from sticker shock. Weber Smoke Fire ELX 6 Pellet Grill You can achieve enviable grill marks from the Weber SmokeFire ELX. This system has a wide heat range, a dual-sided sear grate, and the ability to control your grill from your smartphone. Traeger Ironwood XL With a full-color touchscreen WifFi, a Super Smoke Mode, and easy-to-clean features, the Ironwood XL is an impressive system. It has 924” of cooking space (party, anyone?). Awe Inspiring smoke with trustworthy consistency. PIT BOSS PB440D2 Pellet Grill Pit Boss provides a digital control board with LED read-out. You’ll enjoy both direct and indirect heating. Made from stainless steel with fan-forced convection heating. Our Winner of the Best Pellet Smoker of 2023 Is: Traeger Ironwood XL With over 30 years of experience, it’s unsurprising to find Traeger as the MVP in the smoking world. The superior construction of this machine gives you marvelous temperature continuity. With this product, you have what seems like unending customization options. Traeger offers a complete line of accessories designed to work perfectly with your new grill, including covers, liners, shelves, and thermometers. The first time you use it, you’ll fall in barbecue love.
Best Flat-Top Grill of 2023
By: Jack Mancuso
Date: April 11, 2023
When you are ready for a new grill, you might become overwhelmed with the choice available. A flat-top grill is among them. It’s pretty straightforward, being a large griddle. The size allows you to cook more than one part of your meal at a time. But which system is the best flat-top grill of 2023? Let’s face it, your grill is an investment. You want it to work right and consistently, so a little research can narrow your choices. We did a little digging and have crowned the best flat-top grill of 2023. How to Chose a Flat-Top Grill Think about what you usually cook on your indoor griddle and for how many people you generally cook. If you have a small family, look at two burner flat-tops. For a large family, you’ll want four. Entertain all the time? Get a five-burner unit. Next come the bells and whistles. What extras and features does the flat-top have? Look for good wheels with locks so you don’t move the grill accidentally. Are there any storage shelves or hooks? Is a cover included in the price (you WANT a cover for longevity)? How about a meat thermometer or scraper? The scraper lets you clean as you cook. Review of some Best Flat-Top Grills of 2023 Pit Boss PB757GD Four Burner This grill has side shelves and a fitted cover. It gives off 62,000 BTWs (push-and-turn style ignition) and has a drip cup for easy cleanup. The griddle is pre-seasoned, and the legs have a folding design for taking your grill with you. With 748 square inches, you can create 36 hamburgers (give or take). Traeger Flatrock™ Flat-Top Grill You can trust Traeger to make a premium product. Beyond the griddle, you can use this flat-top grill for frying, steaming, searing, and sauteing . The Traeger Flat-top has specially designed cooking zones, so you have great temperature control for items that need to be cooked at different temperatures from one another. Love the fuel gauge. No more running out of propane. Blackstone 36” Cooking Station A cooking station with tons of room. You could cook 28 burgers and 72 hotdogs all at once. This unit comes with a built-in cutting board, side shelf, paper towel holder, and trash bag hooks. The Blackstone 36” has a battery-powered ignition button, both easy and functional. Want to take it with you? Just remove the griddle top and fold up the legs. The strong caster wheels will do the rest. Razor Griddle – 4, 62000 BTU Hungry? You can fit 57ish burgers on this flat-top at one time. This is a great system for camping and tailgating besides enjoying it in your backyard. Clean-up is easy thanks to a custom grease management system. When you want to bring it with you, the shelves fold, and the lid locks. There are many options for what you can cook on the Razor Griddle including bacon, eggs, pancakes, steak, shrimp, tortillas, smash burgers, hash browns, and so much more. And the Winner of the Best Flat-Top Grill of 2023: the Traeger Flatrock™ First impressions matter. Out of the box, this company has well-thought-out, organized packaging. Interior boxed parts are labeled with pictures. There’s no guesswork, and the grill goes together easily. You get 360-degree casters, all of which lock. Once you calibrate the system, you will always know when your gas gets low. All three burners go on instantly and cook evenly, maximum heat of 600F. The griddle top is heavy-duty and comes with a 5-year warranty. What’s not to love?
Best Damascus Steel Chef Knife of 2023
By: Jack Mancuso
Date: April 11, 2023
Best Damascus Steel Chef Knife of 2023 Damascus Steel Knives are growing in popularity for several reasons. They maintain a sharp edge, perfect for the cook who spends a lot of time in preparation. There is also the beauty of Damascus, having a wavy feature in the blade. The unique pattern comes from the folding of metal, over and over, for durability. What exactly is a Chef Knife, and which one is the best Damascus steel chef knfe of 2023? Chef Knives are like the swiss army knife for cooking. They have a wide variety of uses. Want to dice up an onion for soup or grilling? Cut through large pieces of meat? How about spatchcocking poultry? A Chef Knife does it all. Some Contenders for the Best Damascus Steel Knife of 2023 If you can only afford one good knife in your kitchen, look for a Damascus steel Chef Knife. You won’t be disappointed. Shun Classic Blonde 8-inch Damascus Chef’s Knife You may not have heard of Shun knives. Nonetheless, these pieces have traditional Japanese weights and profiles with a western shape. The handle has a comfortable grip. The 69-layer Damascus steel has a subtle pattern, but that doesn’t keep it from being a dynamo in your kitchen. Zelite Infinity 8-Inch Damascus Chef Knife Zelite is best known for its line of Chef Knives. With enduring edges and impressive stability. It’s a little easier on the budget than some other brands. This 8-inch Damascus Chef Knife is of professional quality. It blends Western and Japanese essentials for a highly functional piece. Having a full-tang design, you will have a sure, stable grip. The double bevel means a left-handed person can use this knife as well. Cuso Cuts Executive Damascus Steel Chef Knife Cuso Cuts is a line of knives relatively new to the market, but they are gaining attention fast. The Executive Damascus Steel Chef Knife is a perfect exhibit as to why. It’s made from VG Japanese steel (the G standing for the Gold Standard). It has an excellent grip and unrivaled beauty if you wish to display it. The blade is 8-inches long with a five-inch handle. Master Maison 8″ Damascus Steel Executive Chef Knife One of the main selling points for the Master Maston Chef Knife is that it comes with a sharpening stone, washing cloth and storage box. So it comes out of the box ready to use, and the rest lets you put it back in perfect condition. This knife’s Damascus patterning is visually impressive. The edge resists corrosion. It has a full tang handle adding to durability. Yoshihiro Hammered Damascus Gyuto Japanese Chefs Knife The Yoshiro Hammerd Damascust Gyuto is a Japanese blade with a western design and i the equivalent of a Western Chef’s knife. It has 46 layers, offers durability, and is sharp. The handle is unique, made of magnolia wood, which is lightweight, allowing you to use it longer without your hand getting tired. Our Winner is… Just because a line is relatively new, doesn’t mean the cutlery doesn’t stand out in the crowd. The Cuso Cuts Damascus Steel Chef Knife has the sharp edge you want; it’s a workhorse in the kitchen. When you want a corrosion resistant Damascus Chef Knife, the Custo Cuts Knife Executive fills the bill. In looking at it, you can’t help but see it as functional art (show it off to friends). Even when not in use, it’s a premier highlight for your kitchen. The grip is moisture-resistant and comfortable for everything from cutting through your next ribeye to slicing and dicing.
Pit Boss vs. Traeger (Clear Winner)
By: Jack Mancuso
Date: April 04, 2023
If you’re reading this, you have likely seen me playfully cooking at my grill on TikTok, Instagram, and YouTube. It’s inspiring to watch all the wacky and wonderful dishes that come from trial and error. It’s barbecue bliss! As you shop, you may come accross articles about Pit Boss vs. Traeger (Clear Winner). It is always good to research before investing in a grill. There’s no question that sometimes when you walk into the back yard and see a standard gas or charcoal grill it illicets a sigh. How can you take your barbecue and elevate it? When you love to barbecue, it’s not surprising that you want the best equipment to amaze your friends and family. Not only does the food get “oohs” and “aahs” – so does the grill! So what about Pit Boss vs. Traeger? This article will help you decide which of the two is right for you. If you have a chance, head to the local outdoor supply store and look at each in person! Traeger Trager has its beginnings in Oregon, making heating stoves that used wood pellets. The stoves sparked the idea of going further by making girls adapted for burning pellets. They stayed true to traditional offset smokers with a chimney but replaced the firebox with a pellet hopper. So, when people looked at the grill, their nostalgic image remained intact, with only the internals transforming. First to the Market The concept came at just the right time, with their first grill appearing in 1988. They had the first pellet grill EVER. It hit the market in 1988. Pellets are lit far easier than charcoal and burned cleaning. They came in all types of woods, offering the smoky flavor for which profile barbecue lovers yearn. Worry-Free Cooking Traeger offered tremendous convenience. You load it and go. No adjusting vents or worrying about coals. The company took to shows with the grill offering demos, which only increased the excitement. While some had questions about the Traeger, others became loyal to the brand, including myself. Innovation In its 30+ year history, the concept behind Traeger pellet grills didn’t change much. However, innovation keeps moving forward. The company finessed their product with electronics, Wi-Fi, and over 25 different grills, one of which is sure to suit your needs. Sizes range from grills perfect for spaces like balconies (also great for small tailgate parties) to a behemoth style with 1353 square inches of cooking space (yes, really!). Pit Boss Pit Boss traces its roots to Alberta, Canada, in 1999. Presently headquartered in Phoenix, Az., the business is family-owned. Pit Boss endeavors to create grills with both longevity and craftsmanship. Variety Their current offerings include over 20 pellet grills, pellet/gas combos, griddles, smokers, and a 3-in-one option (gas, charcoal, electric). However, even with such a variety, Pit Boss strives to create a more affordable product that still has all the proverbial bells and whistles. Entering the Competition The tag line for Pit Boss is, “Bigger. Hotter. Heavier.” They were among the first companies competing with Traeger. They built several wood pellet plants and kick-started some successful pellet grilling firms. Pit Boss Nation People passionate about Pit Boss created the Pit Boss Nation. Here, people share their experiences, recipes, tips, and tricks. Pit Boss models range from an easily transported size of 250 square inches to a 1,158 square foot, “all in one” machine. Fundamental Differences: Pit Boss vs. Traeger (Clear Winner) When you review the construction of the Pit Boss, there appears to be a wide array of materials ranging from 14-gauge steel to stainless and other metals. Traeger grills primarily use powder-coated steel or stainless in their construction. All mid-tier Traeger grills have double-sided walls, offering better heat retention. Unfortunately, Pit Boss only provides one item, the vertical smoker, with this feature. Cooking Surface & Temperature Both Traeger and Pit Boss accommodate large and small cooking surfaces, with mid-sizes suited for your family. Of the two, Pit Boss inches out Traeger because of their smaller portable offering. When looking at heat, the difference between the two is negligible, going from 180F to 500F. The low smoke setting on both is great for adding flavor to fish. However, this is where the similarities stop. Pit Boss’ controls have increments of 25 degrees but skip 275F and 375F. By comparison, Traeger has 5 and 10-degree increments offering greater finesse, which is a huge bonus in my opinion. Bells and Whistles If you love “gadgets,” both companies have perks depending on your choice of models. For example, you can get a digital thermometer or a meat probe. Traeger includes a probe in all its models. When you want a place for your pellets and cooking tools, Pit Boss grills have a lower shelf that’s standard. Traeger does not, although the 1300 series offers one as an add-on. Other options include a good cover, which I recommend (both companies have them), an insulated winter blanket (Pit Boss), and of course, clothing (don’t forget your hat!). Budget Considerations Pit Boss is a little easier on your bottom line in side-by-side comparisons. However, you’re getting far better electronic systems and solid construction when you buy a Traeger. And the Winner is? If you want a less expensive smoker that gives you a good end-product, Pit Boss will fit the bill. For me, Traeger wins the day. In this case, price does equal quality. Traeger gives you a better return on your investment.
Grilling Tips
Chicken Tenders in the Smoker
By: Jack Mancuso
Date: October 04, 2023
If you look in the culinary book’s dictionary under versatile, you might well find chicken tenders. Well, you’ll find chicken cooked in many ways there, including smoked. Think of the applications! Marinated for Greek salad On sandwiches As a “main” with sides In fajitas, tacos, burritos, enchiladas Pot pie Chicken Alfredo Pizza topping Rice casserole Well, you get the idea. Smoked Chicken Tenders vs. Smoked Chicken Strips When you go shopping, you’ll see chicken nuggets, tenders, strips, fingers, etc. The nuggets are easily recognized, being made from ground chicken meat. But the rest? Not so much so. To add to consumer confusion, the terms “chicken tenders” and “chicken strips” are often used the same way, even though they’re different cuts. Of the two, chicken tenders are juicier and cook more quickly, especially if you wrap them in bacon. The tenders are a special cut of chicken taken from the pectoralis minor (the inner chicken filet), just below the breast. Strips come from the other side. Chicken fingers can be tenders if taken from this region. Strips, on the other hand, may not be a whole slice of meat. Some are like nuggets, formed and breaded. Best Smoking Woods You have a world of smoking woods from which to choose. Fruit woods like apple, cherry, and peach impart a hint of sweet smoke, ideal for tenders. Alternatively, consider pecan for nutty notes. Tip: Slow smoke tenders at 225F. The safe internal temperature for chicken strips is 165F. However, if you can hold your tenders at 145F for 8 minutes, you get the same results. Let’s Get Spicy Before you smoke your chicken, you can apply a barbecue rub of your choosing.It helps if you can let them set in the refrigerator with the rub for a few hours. Just remember to bring the tenders back to room temperature before you cook. At CusoCuts, we have several all-natural rubs you can use for flavoring your chicken tenders. Cuso’s Hot Honey Seasoning: moderate heat with sweet honey Cuso’s Lemon Pepper Seasoning: a classic blend containing both lemon extract and lemon flavoring. Cuso’s Coconut Rum Seasoning: gives chicken a facelift and amazing aromatics. Cuso’s Tequilla Lime Habanero Seasoning: A smoky edge blends heat and citrus. Split your tenders and make half this way, and the other with the Coconut Rum. Cuso’s Spicy Garlic Buffalo: Trim your tenders with the flavor of traditional Buffalo wings. INSTRUCTIONS Set the smoker to 225F. Lay out the tenders on the smoker racks (make sure they do not touch each other for even smoke distribution). Generally, they take 90 minutes, but do a temperature check after an hour to ensure you don’t overcook them. Serve At this point, you can offer your guests dipping sauces like ranch, your favorite barbecue sauce, mustard, teriyaki, ginger-scallion, or white wine with lemon.
Smoked Pork Shoulder
By: Jack Mancuso
Date: September 27, 2023
Pork shoulders are massive when you first look at them. Ready to eat 18 pounds? The beauty of smoked pork shoulders is you can portion out the meat for different recipes. Examples include Burnt ends Filler for dumplings and wraps Pork Mac n Cheese Pulled pork (add your favorite BBQ sauce and have at!) Sliders with cheese Topper for rice or pasta Well, you get the picture. A Peek at Pork Shoulder As the name implies, this cut of meat comes from a pig’s shoulders. Besides smoking, pork shoulder produces awesome textures and flavors from braising and slow cooking. The crispy skin is a delight. You can thank a layer of fat on top of the shoulder for that spectacular result. Timing Trick: If you are using a boneless shoulder, it needs between 1 and 1-½ hours. Bone in needs more time: 1 ½ hours to 2 hours per pound. Smoking is ideal for pork shoulder. As it cooks slowly, the fat cap dissolves along with connective tissue. When you rush smoking shoulder, it’s going to be chewy. Smoking Wood There are a variety of smoking woods on the market. I recommend maple, apple, alder, and orange. You want smoke that doesn’t erase the flavor of the pork. How to Season Pork Shoulder You can smoke pork shoulder without seasoning, but why miss out on the opportunity to saturate your meat with flavors? Apply your chosen rub the day before you plan to smoke for best results. Cuso Cuts has several delectable spices you can try on pork shoulder. Cuso’s Maple Bourbon Seasoning Cuso’s Hot Honey Seasoning Cuso’s Dust Seasoning Cuso’s Grass Seasoning Once on the grill, don’t be tempted to open the smoker too often (no, really, it smells inviting, but there’s a reason). You lose smoke and temperature that way. When your shoulder reaches 205F, pull it off and tent it for a half hour before carving. PitMaster’s Memo: Shopping for Pork Shoulder No one goes into a market knowing everything about various cuts of meat. It’s vital your meat has a secure seal. If not, get a different piece. Look for pork shoulder with good marbling. Put the shoulder into your fridge immediately. Pull it out a half hour before smoking. Sides Apple dumplings Butternut squash Cesar salad Stuffed mushrooms Sweet fries From the Bar Apple martini Bordeaux Ginger Beer strawberry ginger ale Whisky
Smoked Pork Shank
By: Jack Mancuso
Date: September 20, 2023
There are many types of pork, all of which have delicious possibilities. In my videos, you may have seen pork belly burnt ends and pork mac n’ cheese, for example. Today, we’ll explore making a smoked pork shank that’s downright yummy. What is Pork Shank? The pork shank is a tougher cut because it comes from the front forearm of the pig. This region’s muscles are well-developed. In turn, the meat is leaner. When cooked properly, slowly, the connective tissues in pork shank break down and give the meat a distinctive texture and taste. Tip: Don’t overlook the pork shank bone marrow. It’s mouth-melty like butter! A pork shank’s characteristics make it perfect for low and slow barbecue and smoking. Is a Pork Shank the Same as a Ham Hock? If you can’t find one, the other is interchangeable, but there are slight differences. Where pork shanks come from an area of the leg near the foot, ham shanks come from just below the shoulder or hip of a pig, making them meatier. Both meats require cooking methods like slow braising, stewing, and smoking to make them tender. Cost-wise, they’re very close with the shanks being slightly higher in price. Even at a low cost, you can make them taste sumptuous. You want unsmoked shanks, and you can cook them like a lamb shank. Use the resulting meat in things like: Soup Pork n Beans As a topper for pasta, rice, couscous Off the bone for sandwiches and more. When you’re buying, bear in mind that 5 pounds of shank translates to one pound of cooked meat. Smoking Wood Choices There are dozens of woods from which to choose for your smoking. I prefer maple (a natural pairing). There's also pecan, oak, hickory, or apple wood. Buying Pork Shank If you cannot find pork shank at your local supermarket, the butcher will probably have it. Look for firm meat (but not hard). Firm meat means more fat. Also, look for striation in the muscle with a grainy surface. Preparing the Pork Shank for Smoking Step one in preparing your pork shank is trimming excess fat and silver skin. Unlike ribs, you can leave some skin on for extra flavor. Put hash marks in it with a good knife—that helps keep the seasonings in place. Step two is adding binder and seasonings. Your binder can be anything, including mayonnaise, olive oil, and applesauce. I prefer old-fashioned yellow mustard. As for seasoning, Cuso Cuts has several that work beautifully with pork. They are: Cuso’s Dirt® Seasoning Cuso’s Maple Bourbon Seasoning Cuso’s Hot Honey Seasoning Cuso’s Grass Seasoning Cuso’s Dust Seasoning Apply the binder evenly, followed by the seasonings, and let the meat set in the refrigerator for 12 hours before smoking. Remove the pork from the fridge a half hour before cooking it. If there’s extra moisture on the meat, carefully pat it off with a paper towel. Step three is getting your smoker up to temperature. 250F is preferable. Spritz the pork with apple juice once every 45 minutes to an hour. This keeps the meat from drying out. The average pork shank will take about 4 hours to reach a safe internal temperature of 140F. Now crank the smoker up to 300F. Continue smoking until the internal temperature reaches 185F. Remove the shanks and tent them in foil. No cheating! Let the meat rest for fifteen minutes before service.
Successful Seasonings for Vegetables
By: Jack Mancuso
Date: August 07, 2023
Successful Seasonings for Vegetables As Mother said, eat your vegetables! For some, however, the lack of seasoning in their meal made for bland memories. Just like other things we cook and grill, you can enhance vegetable flavors by using any of our Cuso Seasoning selections. Go beyond salt and pepper! Bring new flavor profiles to your favorite vegetable dishes. Now here’s the glitch. There are over 1,000 vegetable species (whew!). So, identifying overall seasoning choices that will work nearly all the time is a little difficult. Instead, I have set up a list of vegetables for you with the seasonings that make each pop. Vegetable Spice Vocabulary Asparagus: There is no mistaking the flavor of asparagus, so it can hold up to bolder spices like curry, dill, rosemary, and even nutmeg. Suggested pairing: Cuso’s Grass Seasoning. Beans: Oregano, basil, garlic, onion, dill, chives, and red pepper flakes: Suggested Pairing: Cuso’s Gravel Seasoning. Broccoli: Basil, chives, curry, dill, marjoram, rosemary, thyme and oregano. Suggested Pairing: Cuso’s Grass Seasoning. Brussels sprouts: You can treat these like mini cabbage. Spice options include caraway, garlic, mustard, oregano, parsley, onion, and thyme: Suggested Pairing: Cuso’s Dust Seasoning. Cabbage: Cabbage tastes great with bay, dill, fennel, garlic, parsley, thyme, and caraway. Suggested Pairing: Cuso’s Hot Honey Seasoning. Carrots: Carrots create a naturally sweet edge. Use cinnamon, ginger, cumin, sage, nutmeg, garlic, onion, and parsley. Suggested Pairing: Cuso’s Dirt® Seasoning.Cauliflower: Cauliflower has a gentle flavor. Try it with garlic, basil, oregano, and parsley. Suggested Pairing: Cuso’s Coconut Rum Seasoning. Corn: Look to dill, lime zest, cilantro, jalapeno, and smoky paprika. Suggested Pairing: Cuso’s Gravel Seasoning (or Cuso’s Tequila Lime Habanero Seasoning. Cucumber: Chives, dill, onion, garlic, mint, tarragon, and coriander. Suggested Pairing (citrus edge): Cuso’s Lemon Pepper Seasoning. Leeks: These are part of the onion and garlic family, so you can’t go wrong with those two herbs, along with celery seed: Suggested Pairing: Cuso’s Lemon Pepper Seasoning. Peas: Have a very mild flavor. Use hints of garlic, onion, mint, marjoram, and sage: Suggested Pairing: Cuso’s Dust Seasoning. Potatoes: Potatoes are like a glorious blank canvas: Look to basil, oregano, sage, thyme, ginger, onion, and chipotle. Suggested Pairing: Cuso’s Tequila Lime Habanero Seasoning. Spinach: A hardy-flavored vegetable that goes well with dill, garlic, basil, chives, and thyme. Suggested Pairing: a sprinkle of Cuso’s Dirt® Seasoning. Squash (winter): These are slightly sweet, so give them a little boost with ginger, cinnamon, curry, parsley, and basil. Suggested Pairing: Cuso’s Maple Bourbon Seasoning. Sweet Potatoes: Your baking spices go well with these, including ginger, allspice, cinnamon, and nutmeg. For a little warmth, look to garlic and red pepper flakes. Suggested Pairing: Cuso’s Hot Honey Seasoning (or Cuso’s Coconut Rum Seasoning). Tomatoes: These are actually fruits. Try them with basil, dill, garlic, curry, rosemary, oregano, parsley, chili, and even mint. Suggested Pairing: Cuso’s Gravel Seasoning. Can’t Choose? Unless there’s a powerful theme running through a meal, you’d be hard-pressed to find vegetable recipes with just one or two seasonings. Sometimes it’s hard to choose. So why not look at options? Build your own 3-pack of rubs: Pick out any three that you find alluring. We’ll bundle them into savings. Cuso's Essential Seasoning - 3 Pack (Cuso’s Dirt® seasoning, Grass, & Lemon Pepper Seasoning): If you feel torn between flavors, start out with our essential seasoning pack to begin your spice array. Cuso’s Seasoning 4 Pack: Dirt®, Gravel, Maple Bourbon, Coconut Rum - Moving up from a three pack. How about a bundle with three of our newest and most playful seasonings alongside our premier blend? Cuso's Variety 6 Pack Seasonings: When the cupboard looks bare, consider this cost-saving pack: Dirt®, Gravel, Grass, Spicy Garlic Buffalo, Lemon Pepper, and Maple Bourbon. Cuso's Variety 10 Pack Seasonings: Go for the gusto! Get all 10 of our seasonings in one pack. PitMaster’s Memo: Many people think of vegetables as a side dish, and they are certainly wonderful in that capacity. The brightness of fresh vegetables especially adds harmonizing colors and flavors to a meal. The key caution with vegetables is that some flavors easily overwhelm them. So, add slowly (remember you can put in, but not take out). Turn your side dish into a main remove, and amp up both the amounts and variety of vegetables you serve. Toss in nuts. Add edible flowers. Think about potential fruits for your dish. A central vegetable dish always benefits from having fresh bread and butter. Some Drinks Featuring Vegetables Bloody Mary Carrot Ale Cucumber Cocktail Pumpkin Beer Rhubarb Wine Spinach Smoothie Links to Recipes Featuring Vegetables World’s Hottest Peppers Pepper Stuffed Flank Grilled Onion Smashburgers Steak & Hasselback Potatoes Loaded Baked Potato Pesto Cheesy Baguette with Sundried Tomatoes
Seasoning for Successful Fish
By: Jack Mancuso
Date: August 05, 2023
Fish Fish are rather unique in the culinary world in that there’s a wide range of types, all of which have distinctive flavors. This versatility brings joy to the culinarian soul. Mild fish: Halibut, cod, grouper, tilapia, often buttery with a delicate sweetness Medium-flavored fish: Mahi Mahi and tuna. A little more potent. Flavor comes through even with slightly bolder spices. Strong: These are higher in fat. Salmon, herring, and mackerel. Heart Healthy. Swimmingly Awesome Uses for Fish Like all proteins, there are ways of transforming your fish or using up leftovers. Ceviche Chimichurri trout Crispy bass filets Curry Fish cakes Fish Rillettes Fish salad for a dip Pasta dishes Poached carp for stir fry Sandwiches Sashimi Seafood chowder Stuffed red snapper Summer rolls Sushi Tacos Tartar Seasonings for Successful Fish Basil: Fish love lemon, and lemon loves basil. It’s a perfect paring. Basil is slightly sweet with citrus notes. Tasty on pan-seared fish. Cuso’s Grass Seasoning includes basil. Cayenne: While hot, cayenne has a fruity edge. It brightens seafood as part of sauces and rubs. Other types of chilies appear in our rubs, too, including Cuso Seasonings that include types of chili peppers include Hot Honey, Spicy Garlic Buffalo, Cuso’s Dirt ®, Maple Bourbon, Dust, Grass, Tequila Lime Habanero. Garlic powder or granules: Garlic powder is less bold compared to fresh cloves. Add it to breading for your fish, or sprinkle it while broiling. Cuso Seasonings that include garlic include Cuso’s Dirt ®, Spicy Garlic Buffalo, Hot Honey, Maple Bourbon, Dust, Gravel, Tequila Lime Habanero, and Lemon Pepper. Looking for GARLIC? Try the Spicy Garlic Buffalo blend. Onion powder or granules: Onion becomes a background flavor on which you can easily build. Go easy with onion with delicate fish. Great in tartar sauce. Cuso Seasonings that include onion are: Hot Honey, Dust, Lemon Pepper, Tequila Lime Habanero, and Maple Bourbon. When you want onion forward, use the Tequila Lime Habanero Seasoning. Oregano: A peppery-tasting fish, but use sparingly. Excellent in shrimp scampi and with a spice mixture on salmon. Use Cuso’s Grass (with oregano) Seasoning for a Mediterranean flair. Paprika: Paprika is earthy with a hint of spice. Snapper and halibut both benefit from paprika (smoked). Cuso Spices that include paprika are Cuso’s Dirt® Seasoning, Spicy Garlic Buffalo, Dust, and Hot Honey. Rosemary: Rosemary has lemon notes, perfect for seafood. It is also a bold flavor, so use it with restraint. Rosemary is an ingredient in Cuso’s Dirt® Seasoning, and in Cuso’s Grass Seasoning. Mix the two together for a compound butter. Salt (Sea, Himalayan, Pink, etc): Salt brings out the flavors in food that might otherwise hide. It makes a dish more distinctive. Great for grouper and swordfish. Cuso Seasonings with salt are Grass, Hot Honey, Lemon Pepper, Spicy Garlic Buffalo, Cuso’s Dirt ®, Maple Bourbon, Dust, Tequila Lime Habanero, and Gravel. Thyme: Thyme is a bit like rosemary but gentler. Perfect for whole fish combined with lemon. Cuso’s Dirt® Seasoning and in Cuso’s Grass Seasoning both have thyme. Decisions, Decisions Unless there’s a powerful theme running through a meal, you’d be hard-pressed to find fish recipes with just one or two seasonings. Sometimes it’s hard to choose. We can help with this. You have several options. Build your own 3-pack of rubs: Pick out any three that you find alluring. We’ll bundle them into savings. Cuso's Essential Seasoning - 3 Pack (Cuso’s Dirt® seasoning, Grass, & Lemon Pepper Seasoning): If you feel torn between flavors, start out with our essential seasoning pack to start your spice array. Cuso’s Seasoning 4 Pack: Dirt®, Gravel, Maple Bourbon, Coconut Rum - Moving up from a three pack. How about a bundle with three of our newest seasonings alongside our premier blend? Cuso's Variety 6 Pack Seasonings: When the cupboard looks bare, consider this cost-saving pack: Dirt®, Gravel, Grass, Spicy Garlic Buffalo, Lemon Pepper, and Maple Bourbon. Cuso's Variety 10 Pack Seasonings: Go for the gusto! Get all 10 of our seasonings in one pack. Some Side Dishes for Fish Baby potatoes (seasoned) Bok Choi with garlic-basil sauce Classic coleslaw Lemon risotto Pearl couscous with tomato Sugar snap peas and baby sweet peppers (blistered) Some Drinks that Pair with Fish American Lager Cucumber coolers Cuso's Key Lime Habanero Margarita Fresh Squeezed Lemonade Peach sangria Pinot Noir Links to Fish Recipes Catch and Cook Dry Age Fish Experiment Honey Smoked Salmon Ice Fishing Tacos Salmon Burnt Ends Sushi BLT
Seasoning for Successful Steak
By: Jack Mancuso
Date: August 01, 2023
Do you have one of those friends who serves a jaw-dropping steak every-single-time? You wishfully think of stepping into that person’s shoes and enjoying the accolades. Guess what? You can. Knowing seasonings for successful steak and how to mix and match them, you can take steak to new levels. By the way, if you feel a little unsure, it’s ok to begin with cheaper cuts. Your practice improves your pallet. You find what you like or hate. You also begin discerning how to encourage tenderness. Stop into TikTok or Facebook for some tips to get you off on the right foot. Steak Sensation! Close your eyes. Think of steak. What immediately comes to mind? A whole piece ready for your enjoyment. However, steak has many more applications. Some ways you can use steak include; Breakfast Cheese and steak stuffed peppers Crockpot wonders Greek salad topper Fajitas French dip Sliced for sandwiches. Steak au poivre Steak fettuccine Subs Tacos Shishkabobb Stir fry I could go on for days showing you steak’s versatility and still couldn’t cover anything. As you consider your recipes, think about the final flavor profile you want. What influences will the meal reflect? These ideas really personalize your fare. It can become your signature steak dish! Herbs & Spices that Pair with Steak Seasoning steak is kind of like seasoning chicken. Everybody has an opinion. Out of the throng, some herbs and spices appear repeatedly. Note: This list does not include things like wine or beer that can tenderize, honey (a binder), butter, and oil. Chili pepper (various flavors like chipotle and ancho): These bring a little heat, warmth, and depth to your dish. Cuso Seasonings that include types of chili peppers include Hot Honey, Spicy Garlic Buffalo, Cuso’s Dirt ®, Maple Bourbon, Dust, Grass, Tequila Lime Habanero, and Gravel. The chili plays different roles in each seasoning. For example, the chili in our Maple Bourbon produces sweetness and heat. Garlic (powder or granules): Garlic plays well with others. More of it, and there’s a spicey end note. Less, it becomes a stagehand. Cuso Seasonings that include garlic include Cuso’s Dirt ®, Spicy Garlic Buffalo, Hot Honey, Maple Bourbon, Dust, Gravel, Tequila Lime Habanero, and Lemon Pepper. You can really appreciate the garlic’s presence in the Spicy Garlic Buffalo blend. Onion (powder or granules): Onion helps break down steak protein so the steak is tender. It’s a mellow flavor, perfect for pairing with other spices of your choice. Cuso Seasonings that include onion are: Hot Honey, Dust, Lemon Pepper, Tequila Lime Habanero, Gravel, and Maple Bourbon. The impact of onion comes through heavily in the Tequila Lime Habanero Seasoning. Pepper: There is a reason that pepper retains the title of the “King of Spices.” Not only was it used as currency, but it is perhaps the most common spice alongside salt used in recipes. Cuso Seasoning with pepper are: Hot Honey, Dust, Lemon Pepper, Tequila Lime Habanero, Maple Bourbon, and Gravel. When you want the pepper to stand out, try our Gravel seasoning. Rosemary: The flavor profile of rosemary is savory-sweet. It’s woodsy, sage-like, peppery, and complex. The two Cuso Seasonings with rosemary are Cuso’s Dirt ® and Grass, with the Grass releasing more of the rosemary’s aroma. Salt (Sea): There are a dozen (or more) types of salt. The three most commonly used in cooking are sea salt, pink Himalayan salt, and table salt. Salt brightens the flavor of food, taking it from bland to distinctive. Cuso Seasonings with salt are Grass, Hot Honey, Lemon Pepper, Spicy Garlic Buffalo, Cuso’s Dirt ™, Maple Bourbon, Dust, Tequila Lime Habanero, and Gravel. Salt’s presence sneaks out in each of these blends. Smoked Paprika: Paprika adds color to your dish. It provides smokiness even when you have no smoker. There’s a note of sweet barbecue, too. Cuso Seasoning with Paprika includes Cuso’s Dirt ™, Hot Honey, Spicy Garlic Buffalo , Maple Bourbon, Dust, Tequila Lime Habanero. Paprika helps you create more visual appeal. Can’t Choose? Unless there’s a powerful theme running through a meal, you’d be hard-pressed to find steak recipes with just one or two seasonings. Sometimes it’s hard to choose. We can help with this. You have several options. Build your own 3-pack of rubs: Pick out any three that you find alluring. We’ll bundle them into savings. Cuso's Essential Seasoning - 3 Pack (Cuso’s Dirt™ seasoning, Grass, & Lemon Pepper Seasoning): If you feel torn between flavors, start out with our essential seasoning pack to start your spice array. Cuso’s Seasoning 4 Pack: Dirt™, Gravel, Maple Bourbon, Coconut Rum - Moving up from a three pack. How about a bundle with three of our newest seasonings alongside our premier blend? Cuso's Variety 6 Pack Seasonings: When the cupboard looks bare, consider this cost-saving pack: Dirt™, Gravel, Grass, Spicy Garlic Buffalo, Lemon Pepper, and Maple Bourbon. Cuso's Variety 10 Pack Seasonings: Go for the gusto! Get all 10 of our seasonings in one pack. PitMaster’s Memo: Steak Dressed Down Have you ever eaten a steak where you can barely taste the meat? There are so many herbs and spices that they hide the glorious flavor of a good steak. It is really okay to pull out the salt and pepper and leave it at that. Some Side Dishes for Steak Bacon Wrapped Asparagus Big Bang Shrimp Cobb or Wedge Salad Lobster Mac n Cheese Smoked Deviled Eggs Smoked Oysters Some Drinks that Pair with Steak Amber Ale Club soda with lime Cuso's Key Lime Habanero Margarita Chef Cuso’s Maple Bourbon Old Fashioned Lemonade Red wine Links to Steak Recipes Cowboy Butter Steak Garlic Comfit Tomahawk Steak Maple Bourbon Tri-Tip Perfect Tomahawk Steak Ribeye Cap Burger Steak and Shrimp Tacos Steak Tartar Wagyu (filet mignon) Sushi
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Hot Honey Lobster Rolls
By: Jack Mancuso
Date: September 11, 2023
Hot, sumptuous, honey lobster rolls make me hungry just thinking about them. And while I call them “hot,” you may find they’re not as spicy as you think. In fact, because lobster is delicate, having too much heat would wipe out that luxurious taste altogether. You might correlate this with an elevated tuna salad sandwich, yet miles ahead of that curve. There’s a chunk of lobster in every bite and just enough savory spice to keep things interesting. Ingredients 2 Lobster tails, split Extra Virgin Olive Oil Cuso’s Hot Honey Seasoning ½ c Butter ½ c mayo 1 tsp Cuso's Grass Seasoning ½ tsp Cuso’s Gravel Seasoning ¼ cup celery, fine chop ½ lemon, squeezed 1 tbsp hot sauce (less or more) 2 tsp fresh chopped chives Instructions Preheat grill to 400F Slice the lobsters in half Apply a coating of olive oil Sprinkle on an even amount of Cuso’s Hot Honey Seasoning Place on the grill rack, meat size down. Cook for 5 minutes Turn the lobster over and let it continue grilling for 2-3 more minutes until it becomes opaque. Remove the lobster meat from its shell; chop the meat Brow the butter in a high-sided pan. Turn off the heat. Add the lobster; coat thoroughly Top with a sprinkling of Cuso’s Grass Seasoning Mix with all the other ingredients, including Cuso's Gravel Seasoning, adjusting to taste Serve on a grilled roll Squeeze fresh lemon over top, add a sprinkle of chives. PitMaster’s Memo There are two types of lobster rolls. The one I use here is “Connecticut style,” drenched in butter. The Maine version is similar without all the butter and sometimes the addition of lettuce. While no one is explicitly accredited with the Lobster Roll, we know it appeared on a 1927 menu. Perry’s restaurant in Milford, CT, debuted the dish after Harry Perry made one for a customer who loved it. The recipe simmered in the background until the birth of the “foodie” culture in the 1970s. Sides Cesar Salad Corn Bisque Grilled Pineapple Potatoes au gratin Steamed Clams & Mussels From the Bar .Chardonnay Lemon Seltzer Limoncello Mojito Pale Ale Tequila
How Long to Cook Chicken Wings in the Oven at 350F?
By: Jack Mancuso
Date: July 09, 2023
You can’t go anywhere without finding a place that sells chicken wings. They’re a perfect on-the-go snack so long as you have a napkin at the ready. If you talk to folks, it seems like everyone has a favorite rub, sauce, and method for preparing wings. They adapt to unique flavors like Nashville Hot, lemon pepper chimichurri, and smoked honey sriracha. And, sometimes, it’s nice to go with tried-n-true salt and pepper. Now the question becomes, how do you want to cook ‘em? Some swear by deep frying, others love smoking and grilling, and some folks decide to keep it simple by using an oven. The neat thing here is that low-and-slow still applies if you want fall-off-the-bone meat. Baked Chicken Wings at 350F Oven Ingredients Chicken Wings (3-5 per person as a main appetizer) Salt Black pepper Garlic powder Onion powder Smoked Paprika Barbecue rub (optional) 1 tsp per pound of wings - Baking Powder Barbecue sauce (optional) Baked Chicken Wings at 350 F Instructions Make sure your oven rack is in the center position. Preheat to 350 F Line a baking sheet with parchment or aluminum foil Top it with a wire rack Pat d own the chicken wings with paper towels Mix your dry ingredients Sprinkle the dry ingredients from above the wings for even distribution. Get both sides evenly. Place them on the rack with separation between them for airflow Bake the wings for 60-70 minutes. After 30 minutes, turn the wings over. If you are using sauce, add it now. After another 30 minutes, turn them again. If you want a really crispy wing, increase the oven temperature to 425 F. The wings will be done in about another 20 minutes. They should be golden brown. Safety First Check the internal temperature of your wings. You’re looking for 165 F. If you don’t have a meat thermometer, take one wing and carefully open it. If it’s pink, they’re not done. Other signs your wings are underdone include rubbery skin and bloody fluid leaking from within when you pierce with a fork PitMaster’s Memo: Chicken Wing Trivia Chicken wings were created by accident. The stories differ, but how glad we are it happened. National Chicken Wing Day was devised in Buffalo, NY in 1977. Held on Labor Day weekend, the event can attract 80,000 people. Surveys indicate that each person in the United States eats 90 chicken wings a year. A man by the name of Patrick Bertoletti consumed 444 chicken wings in 26 minutes at the 2015 Wing Bowl. The debate over ranch or blue cheese dressing for dipping continues. However, many people prefer ranch. Super Bowl Sunday celebrates chicken wings. During the event, over 1.2 billion wings are consumed. Side dishes Bread bowl with dip Deep fried ravioli Pasta Salad with feta Stuffed mini peppers Sweet fries Beverages American Pale Ales Bourbon Cola Orange old fashions Reisling