I’ve spent a while coming up with what I think is an easy weeknight burger. Nothing special or fancy. No need to “grind your own”, mix in ground bacon, use expensive grass fed or wagyu ground beef, etc. Just a simple burger that comes out juicy and flavorful. You can […]
Earlier this summer, I was looking for something to take a burger up a notch. Not just the old ketchup, mustard, mayo thing …. or the KC style BBQ sauce for a Western Burger. I started with this copy cat Shake Sauce, an imitation of the sauce used at the […]
We are mostly known for salmon, halibut, teriyaki and the American Wagyu coming out of Snake River Farms. But, there’s some great BBQ happening here, too. Just that it is almost all in the backyard, not in BBQ joints with lines around the corner. And some of the BBQ happening […]
Probably 10 years ago, I started using Meathead’s Memphis Dust, fondly known to many as MMD. Over the years, I made a few changes to it, enough so that I think I can call this version “Eric’s Rib Rub”. Still layers of sweet and savory in it, but a few […]
Overview Spaetzle, also called Nokedli in Hungary, are egg/flour noodles originating in the German region of Schwaben. They are a classic German side dish that go along with many different German and Hungarian dishes. However, they are also a classic main dish in Schwaben when prepared as KaseSpaetzle, which means, […]
This is a great way to prepare lentils and makes a salad that is healthy, flavorful, crunchy, and goes with almost any grilled entree. I’ve served it with steak, tri-tip, chicken, salmon, halibut, cod, pork chops and more. This is an awesome summer side. The colors, crunch, and bright flavors […]