A salty yet sweet asparagus recipe that tastes more complicated than it is.

• 1 lb Asparagus
• 2 Tbsp Olive Oil
• 2 Cloves Garlic
• ½ tsp Kosher Salt
• ¼ tsp Black Pepper
• 1/3 Cup Panko Bread Crumbs
• 1/4 Cup Parmesan Cheese

1. Preheat oven to 425˚ F
2. Cut and throw away bottom 2 inches of Asparagus
3. Cut remaining Asparagus into 1-2” lengths
4. Mince Garlic
5. Place Asparagus in mixing bowl and toss with Olive Oil, Kosher Salt, Garlic, and Pepper
6. Spread Panko Bread Crumbs in a 13”x9” metal cake pan and place in oven for 2 minutes
7. Remove Bread Crumbs from oven and add to bowl with the Asparagus mixture
8. Toss the bowl to combine the ingredients
9. Add the entire combination to the cake pan and place in oven for 12-14 minutes
10. Remove from oven, toss in Parmesan Cheese, and serve

A full flavored mashed potato that has all the characteristics of a more traditional recipe but with enough flavor difference that your guests will be saying ‘I can’t put my finger on it, but something makes this the best mashed potatoes I’ve ever had.’

Truffle oil can be very expensive and you don’t always get what you pay for. After a lot of research and testing, La Tourangelle Infused White Truffle Oil is an inexpensive solution that has all the flavor of it’s more expensive counterparts.

You’ll have your guests thinking they’re eating at a fine dining restaurant with this sweet, earthy dish.

Bouquet Garni comes in many different forms, but Penzey’s just seems to do the trick better than any others I’ve come across.

The secret to juicy tender lean meats like pork tenderloin and chicken breasts is brining.

This recipe can be cut down by a third with the same results. Modifications that aren’t exactly divide by 3  include: 1 Gallon Water, 1 Cup Salt, and 1 Can Sprite.

Ingredients

• 2-3″ thick Beef Tenderloin
• 3 Tablespoons Butter
• Kosher Salt
• Cracked Black Pepper

Directions

1. Start coals on grill.
2. Completely cover steaks in Kosher salt (should look like a cow lick) for 15 minutes.
3. Wash all of the salt off the steaks and pat dry.
4. Melt butter in a microwave or on the stove and set aside.
5. Add a chunk or two of your favorite smoking (fruit or nut tree) wood to the coals to add smoke flavor.
6. Crack pepper and apply to steak (to taste )
7. Generously coat 1 side of steak with butter and place coated side down of the grill.
8. Apply butter to other side of steak and cover grill.
9. After approximately 3 minutes rotate steaks 45 degrees to get a good presentation.
10. Allow to cook an additional 2-4 minutes on same side.
11. Apply additional butter top of steak and flip.
12. Apply butter to top (cooked side) of the steak.
13. Cover and allow to cook an additional 3-7 minutes.
14. Remove steak from grill and place on a plate.
15. Tent the steak with foil and allow to rest for 10 minutes.
16. Serve.

Notes:

A cheap 2-4″ paintbrush is great for applying butter.
Adjust amount of time steak is covered in salt by applying salt 6 minutes per inch of steak thickness.
The recipe says beef tenderloin, but any cut of steak (strip, T-Bone, porterhouse, etc.) will work with this technique.

A rub that is perfect for any type of meat you want to smoke (ribs, pork butt, brisket, etc.)

Ingredients

• 2 Cup Dark Brown Sugar
• 1 Cup Paprika
• 3 Tbs Course Black Pepper
• 4 Tbs Kosher Salt
• 3 Tbs Garlic Powder
• 3 Tbs Onion Powder
• 2 tsp Chili Powder

Directions

1. Mix all ingredients together until smooth.

This is the secret ingredient in the best pulled pork. It mellows the gamier portions of the pork and gives the pulled pork a juicier sweet flavor.

Ingredients

• 1 Cup Apple Cider Vinegar
• 2 Tbs Dark Brown Sugar
• 1 Tsp Tony Chachere’s Cajun Seasoning
• 1 Tsp Course Black Pepper
• 1 Tsp Red Pepper Flakes

Directions

1. Heat Apple Cider Vinegar and Brown Sugar until sugar is dissolved.
2. Stir in remaining ingredients.
3. Pour liquid into a shakeable bottle or tupperware. Shake well.
4. Mix into pork with gloved hands.

If there is a such a thing as a flawless hamburger, this is it.

Ingredients:
2 lb Ground Chuck
1 Tbs. Worcestershire Sauce
1/4 tsp. Salt
1/4 tsp. Pepper
2 tsp. McCormick’s Montreal Steak Rub
4 oz.    Beef Broth

Directions:
In a large bowl mix all ingredients together.
Form into patties.
Grill.
Put on a bun, and optionally add cheese and preferred toppings.

*If you have the ability to grind your own meat, a good chuck arm roast will give you a noticeable flavor improvement.