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Tuesday, May 18, 2010

My First Time

My first time cooking a brisket, that is. I've always been more attracted to high heat cooking, but I was determined to try my hand at "low and slow" since I bought my Egg. So I bought a 6 lb brisket, rubbed it up and put it in the Egg on Saturday morning around 9am. The Egg maintained 200 degrees almost perfectly for the 8 hours that I had it in there. I probably could have left it in there a couple more hours, but we were hungry!

I was happy with the way it turned out. The rub and smoky flavor from the Egg were just right. I didn't use a water pan or chips, because, well, I forgot. But I don't think I really needed it. The charcoal I use has a smoky flavor already and the Egg acts as a convection oven so it's really good at keeping the moisture in there. -- Drew

I served it with a traditional horseradish dip and my mashed potatoes.

Horseradish Dip - just the right amount of heat
3/4 C Mayo
3/4 C Sour Cream
1/4 C + 2 Tbs jarred, grated horseradish
1/2 tsp lemon zest
Salt and pepper

Mashed Potatoes - Drew's way

Wednesday, May 12, 2010

Iwayama - round 2

We had an unbelievable lunch today at Iwayama Sushi and da big kahuna bistro. This was my third time there and Shannon's first. Lee made us quite the feast. Everything was outstanding. Well executed with fresh ingredients and virtually everything is made in house. Lee is the MAN!! Hey, don't just take our word for it. The Denver Post Dining Critic liked it as well (review). You need to check this place out!
Buckley Bay Oysters
(could have had a couple dozen of these!)
Tuna Poke Bowl (not on menu)
Nigiri... Saba (Mackerel) with Japanese powdered sea salt, then torched
White tuna with ginger, scallion pesto
Nigiri... Salmon and Tuna
Da Big Kahuna Burger and Fries
(up there with some of the best burgers and fries in town)

Tuna on Acid roll
(spicy tuna roll with tuna on top and a sliced jalapeno)
Tempura fish tacos with mango salsa
Iwayama Sushi & Da Big Kahuna Bistro on Urbanspoon

Tuesday, May 11, 2010

Lobster, Frank's way

Frank Bonanno is a great chef and a Grubology favorite and when I saw that he updated his blog with how to cook a lobster, I had to post it. Here is the link to his blog... Lobster by Frank or a printable version.

The boy got skills

Our good friends and Grubology supporters Kirk and Erin Seabold had us over for a dinner meeting for the grilling competition coming this summer. As it turns out Kirk has some mad skills in the kitchen. Not only did he make what was probably the best chicken sandwich I have ever had ( seriously boneless skinless breast was perfectly cooked and that's not easy ) he also made this stuffed chili with shrimp and chorizo which was frickin' awesome. GREAT JOB SEAB'S

Maybe the best roasted chicken ever, I love my Egg too

I made a marinade of about two cups of roasted garlic with dark soy, olive oil, hoisin, lime juice and mango juice and it was insane. Then I served it with a rice concoction that I could only think of after about 4 beers. It was coconut milk. mango juice 1/2 a banana a little simple syrup and water blended it added rice to the rice steamer then chopped up fried plantains after it was cooked and folded them into the rice. It tasted so good I could not stop eating it.