Summer is winding down. This week started school for the kids, and tonight’s low is supposed to be 50°F. (Which I love – I’m a Fall weather kind of guy.) There’s still time for some late summer grilling, so I pulled out my recipe for pork ribeyes (aka bone-in loin chops) I keep coming back to paprika, garlic, and coriander as my default spice rub; I love how those flavors go with milder meats, like pork and chicken. Also, this is the first pork recipe I wrote after finding out the USDA changed their pork guidance from “overcook it” (160°F) to “just right” (145°F with a 3 minute rest.) The National Pork Board finally convinced the USDA that home cooks know to use digital thermometers – the key to a good chop. Don’t overcook your pork chops! (I recommend the $99 Thermapen thermometer if you’re a fanatic like me, or the $30 ThermoPop thermometer if you’re not. I’m a Thermoworks affiliate, so I may be biased, but I feel like I’m cooking blind if I …

My grill smoked trout recipe is suddenly popular! I’m not sure what happened, but I all of a sudden I’m getting questions and comments on a post I wrote years ago. That’s a good thing – I love smoked fish, and grill smoking is easy enough to make this one of my go-to appetizers for parties. Now, grill smoked fish are different from cold smoked fish, like smoked salmon or lox. Cold-smoked fish are cooked at 180°F for hours. Grill smoked fish are a cross between “cold smoked” and grilled – they have a similar taste to cold smoked, but a flakier texture. The grill smoked technique is simple: Brine the fish with salt and brown sugar Lay the fish on a sheet of aluminum foil and pat dry Put in a 250°F to 300°F grill with smoking wood until cooked through and flaky, 30 to 90 minutes depending on the fish thickness. Here are my two favorites: Grill Smoked Trout and Grill Smoked Salmon Recipe: Grill Smoked Trout Recipe: Grill Smoked Salmon What do …

How did I celebrate my birthday? With a long-bone ribeye: View this post on Instagram My birthday present to myself… a tomahawk ribeye! 🎁 . . . . . @CertifiedAngusBeef #BestAngusBeef #SteakHolder #BestBeef #sponsored #CertifiedAngusBeef A post shared by Mike Vrobel – Food Blogger (@dadcooksdinner) on Jun 13, 2018 at 3:34pm PDT I saw the steaks at my local butcher, and could not resist. (At least, I could not resist for me. The rest of the family got (much less expensive) regular ribeyes. Hey, I was celebrating…) This is a honkin’ big piece of meat. Reverse searing is the way to go, with my trusty Thermoworks ChefAlarm probe thermometer telling me when it’s cooked through to medium rare, and ready to sear and serve. Link to the recipe Recipe here: Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared) What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts The Best Grilled Steak: Reverse Sear or Sear and Move? Grilled Cowboy Chop (Double Cut Ribeye, Reverse Seared) Reverse Seared Rack …

My favorite way to make rack of lamb – reverse seared on the grill.

Revisiting my Grilled Double Cut Ribeye Pork Chops With Rosemary, Honey, and Lemon Glaze recipe… Late Winter is my least favorite time of the year. The excitement of the holidays is over, and my patience has run out. I am done with cold, gray days. I’m working on my previously mentioned list of Google Recipe Card fixes, and I come across this fantastic-looking double cut pork chop. My mind wanders: “It was 60°F yesterday…maybe I can grill tonight…” [Checks weather app] It is currently 47°F and raining. The forecast calls for mixed precipitation, with 1 to 3 inches of snow today, and heavy snow overnight, tapering off by morning. Tomorrow will be cloudy, with a high of 32°F. [Closes weather app in disgust] Mother Nature is taunting me, lifting my hopes of spring…so she could smash them to smithereens. I will not give in to Seasonal Affective Disorder! The forecast looks better over the weekend – cold (high of 37°F) and clear. Not gray and raining? Close enough. It’s time to light the grill and pretend …