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Thursday, April 29, 2010


Had a Prime NY Strip cooked on the Egg with a side of pasta topped with Parmigiano-Reggiano and white truffle oil. No picture can do it justice. How do you top that? No really, how?!?!

Sunday, April 25, 2010

Roast Chicken

I roasted my first chicken last night! Yes, my first. I've made all kinds of fancy dishes, but some of the basics have eluded me (fresh pasta, roasted chicken, pizza dough (got that one done)).

I cooked it on my Egg at just under 400 degrees for about an hour and this is how it turned out. Juicy, flavorful. Oh man, soooooooooo good. -- Drew


One of my favorite soups is Mulligatawny. It's a really easy Indian soup that I got from the New England Soup Cookbook. The soup gained popularity after a particular Seinfeld episode. If you love the show as much as I do, you'll know what episode it's from.

I love the combination of spices (cumin, chili powder, curry) with the coconut milk, which adds some weight and sweetness to the soup. -- Drew


My wife got me into eating egg sandwiches. It's really easy and they're really delicious. Just scramble some eggs, forming them into a shape that will fit on your bread, top with cheese, toast some bread and spread some mayo on. -- Drew

Tuesday, April 20, 2010

3 Margaritas and those elusive Wings

Shannon and I went to Guadalajara (3 Margaritas) in Castle Rock the other day. This is one of our favorite Mexican joints (without all the seeds...ok, bad joke). They're food is always good and fresh. We both had the Pollo Azado Burrito. It was filled with tons of fresh veggies, deliciously grilled chicken and smothered with their great pork green chili. Healthy and delicious!!

So, about those wings. I've had A LOT of chicken wings in my life. I've had them done all kinds of ways in all kinds of flavors. Personally, I bake mine on my Egg and toss with Frank's Red Hot. Anyway, we decided to get their wings and they were, honestly, some of the best tasting wings I've EVER had. The pieces were good sized, but not enormous, and cooked perfectly. The secret is the seasoning they put on it. I even asked the Manager, Modesto, what was on them and he wouldn't tell me!!! AAAHHHHH!!!

I had to try and recreate them so I made some wings the other day and used the following rub: garlic powder, chili powder, paprika, adobe seasoning, salt and pepper. Were they good? Oh yeah. Were they as good as Modesto's secret wings? Not even close. Damn you Modestooooooooooo!!!

Friday, April 16, 2010

Sams No. 3

I took a couple friends to Sam's No. 3 for lunch on Wednesday (the Curtis St location). I've never been there, but I had driven by their Aurora location about 1,000 times and was always curious, so I was all in.

"Sam's No. 3™ was the third of five Coney Islands opened by Sam Armatas throughout the 1920's. It was located at 1527 Curtis Street in the heart of downtown Denver.

On Sept. 28th, 1998, Sam's son Spero and grandsons Sam, Alex, and Patrick reestablished his most famous of Coney Islands, Sam's No. 3™. "The Boys" have made a promise to each other to continue the excellent food quality and warm atmosphere started by "Mr. Sam" more than 75 years ago!"

Anyplace that serves breakfast all day is alright in my book. I can't pass up a good breakfast skillet. We were all happy with our choices. Steve had the Greek Burrito, Donna had the Yukon skillet and I had the Kitchen Sink Skillet. I didn't have to add any condiments at all. No salt, hot sauce or anything. That's a great indication that there is someone pretty skilled back in the kitchen.

The service was fine. Pretty abrupt, diner-style service, but she got everything right so no complaints.

If you're looking for a good, big breakfast, I would definitely recommend Sam's No. 3. I imagine their sandwiches and burgers are pretty darn good, too. -- Drew
Kitchen Sink Skillet

Greek Burrito

Yukon Skillet
Sam's #3 on Urbanspoon

Thursday, April 15, 2010


Since my wife has become a vegetarian (mostly), we've been eating more fish lately. Yes it hurts, but I'll suffer through!

One of the cold days about a week ago, I seared some salmon and served with with a white bean and mushroom ragout. Delicious. -- Drew

Tuesday, April 6, 2010

Irish Pub Grub Chub

Grubology is about to embark on a serious Irish Grub Fest. I will blog about my upcoming trip to Lynch's Irish Pub in Jax Beach FL. If you're ever in that part of town this is a must. You won't want to miss it. I have an Irish Pub Grub Chub. 50 beers on tap doesn’t suck either.  -  Shannon 

Friday, April 2, 2010

L&L Hawaiian BBQ is da kind grub brudda

L&L is the only place in Denver to get Spam Musubis and their food is AWESOME!!!
This is one of my favorite Grubin" places around. Like I said I loves me some Island food yo. - Shannon Grub it Brudda
L & L Hawaiian BBQ on Urbanspoon

Thursday, April 1, 2010

I found this on a Hawaiian Food Blog called Big Island Grinds and just had to share it

Those who know me know I love Island food. I heard about this dish and decided this may be one of the best sounding dishes I have ever seen. - Shannon - Grub it Brudda

Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soulfood consisting of 4 components: hamburger patty, rice, egg, and brown gravy.

Ingredients for 2 big servings:

•Hamburger Patties

◦1lb Hamburger (not lean)

◦1/4 cup grated onions (optional)

◦salt/pepper to taste


◦1 can good beef broth

◦flour for thickening

◦1 tb butter

◦couple dashes of Worcestershire sauce

•4 eggs

•hot cooked white rice


1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.

2. Heat frying pan until very hot.

3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.

4. Place burgers on the side.


1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.

2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.

3. Turn down heat to a simmer.

4. Add couple dashes of worcestershire sauce.

5. In a seperate bowl, mix flour with some water.

6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.

7. Turn off heat and mix in the butter until well blended.


Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.

Use regular medium grain white rice… like 3 scoops worth per plate.

Assembly (bottom -> top):

Rice -> Burger -> Egg -> Gravy all over

Optional condiments:
Shoyu, ketchup, tabasco