Grill it With Bobby Flay Video

Please got to Grill It With Bobby Flay and find my video. It's called California to Colorado Taco Tour and view the video and please give me a 5 star rating. I would love to get on this show and Grill with Bobby Flay.

Thank you, Shannon - Grill It then Grub It

I think I'm in love

...with mi huevo verde grande that is. I made homemade pizzas tonight for my family. For some reason, I've always been intimidated by making dough, but I got through it just fine and the dough turned out, crisp, tender and chewy, just like a good pizza crust should. Oh man, where they good. I left the dome open (while it was snowing) and within 20 minutes the Egg was up to 575 degrees. Nice

Pepperoni, mushroom and italian sausage pizza along with

my favorite Pinot Noir and one of the best cheeses in the

world, Parmigiano-Reggiano. It was a good night.
-- Drew

Grill It With Bobby Flay Video

This weekend I will be making a video to send to "Grill It With Bobby Flay". My wife will be working the camera and I will be making some Grub. I think I'm going to make Tacos. They said you should make something that represents your background and cooking history. I'm thinking Shrimp and Chorizo tacos with a tangy Tomatillo Salsa and Striped Marlin Tacos topped with a Cilantro Broccoli Slaw. Both will be served on fresh homemade Corn Tortillas that I will grill. I'm also going to make a Blanco Tequila Cucumber and Honeydew Mellon Margarita. I spent a lot of my early years fishing the Sea of Cortez with my dad and I think these tacos will be a good representation of those amazing times in my life. As soon as we have it finished we will post it to the blog. Then I will post the link so you can all vote for me.




Thank you,



Shannon

My Big Green Egg

So here's my new "gadget" that Shannon was talking about...

Here's my new Egg! Can't wait for Roy to build my table for it.

When Shannon first told me about the Big Green Egg, my response was..."big green what?". He sighed and patiently explained to me that it's just the best grill/smoker/bbq EVER. I still wasn't convinced until he took me to Lehrer Fireplace and Patio. We talked to the experts there for over an hour and when we left, I knew that this was the one. I was thinking about getting another Weber gas grill, but the benefits of the Egg blow it away. Thanks to Lehrer for taking great care of me. They definitely know their stuff.

"The original design is over 3,000 years old, with roots thought to be in China, but Japanese also adopted it and called it 'kamado', a generic word that can mean an oven, stove, heater or even fireplace. After World War II, thousands of Americans in Japan 'discovered' the strange clay cooker and brought it home to the US at a time when most Americans used metal grills for outdoor cooking. The Big Green Egg was introduced in 1974 and has earned its reputation as the World's Best Smoker and Grill." (from the manual)

I tried it out for the first time last night and made some boneless skinless chicken breasts. I put some of John Henry's Tammy's Herbal Rub on it. Everything turned out great, although I've already learned a couple lessons:
1. Use a lot more charcoal and/or more fire starter to generate a hotter fire more quickly.
2. Make sure I keep the dome open while the fire heats up. I had no problem getting it up to 350 degrees, but it didn't get much hotter than that because I had closed the dome too early. Linda, at Lehrer, mentioned that with our lack of oxygen here, she found that she needed to keep the whole dome open until the fire was hot, otherwise it wouldn't get hot enough. Of course, I had forgotten that until after I was done. Oh well, I can't wait to make some steaks or pizza on it!

Stay tuned for many more Egg posts! Grubolicious! -- Drew

Hapa

I took a really good friend and client of mine to Hapa Sushi yesterday. We had the spicy tuna nachos and some Nigiri, including Hamachi, Salmon, raw Scallop and by her suggestion......................Wasabi Tobiko. Oh. My. God. The first one I ate made my whole body shiver. I can't really repeat what she said it felt like. Just go there and get 3 or 4 orders of it. Unbelievable. Oh yeah, we finished with the Multiple Orgasm Roll. Honestly, I think I would skip that next time and just go for the Wasabi Tobiko. -- Drew

My Brother

I've always known that my brother Grant is a good cook, but in the last year or two, I've come to appreciate just how good he is. He, like me, says "hey, I just follow the recipe", but we all know it takes skill to execute a recipe perfectly. It also takes skill to know when to change a recipe for the better.

This was apparent at our last gathering for our Mom's 70th birthday. He cooked his famous smoked chicken. The best chicken I've had...period. It takes some time, but the results are outstanding. Juicy. Flavorful. Delicious. If you want a copy of the recipe, just send me an email and I'll get it to you. (This site doesn't have the ability to attach docs as links.)

The other dish he made that night was grilled lamb with salsa verde. He marinated the lamb in the salsa verde overnight and then served more on the side. I couldn't stop eating it, it was so good. The salsa plays on the old combination of mint and lamb, but trust me, this is NOT the same mint-jelly-lamb combination. The fresh mint and balance of flavors was perfect and would go well with just about any grilled meat.

Grub on! -- Drew

5 Guys Burgers Denver

5 Guy's Burgers  Denver review,

Drew was right. Sounds odd but I'm actually not a big burger guy. Remember I grew up in the OC so In N Out was what I was raised think a burger should taste like. 5 Guys didn't let me down. They fit what I think of when I think of a burger place. Small menu and top quality in everything they do. The fries where perfect. I got the Cajun Fries. The service was fast, but most of all the burger was awesome. Very fresh bun good cheese and fresh produce. The best way to measure how much I liked a burger is by how much I finish. If the burger is just ok I will always leave some on the plate. If it's just good I will for some reason always leave one bite. If it was awesome then every bit of the burger will be gone. I finished every bite of this burger with little effort and truly enjoyed it

Wait till you see Drews' cool new kitchen gadget

That's all i'm sayin'

I got a cool new kitchen Gadget

It's a Channel Knife. It's great for garnishing drinks. It makes me look like a pro behind the bar.

Frank Bonanno

Shannon found Frank's blog the other day. We love this guy... http://blog.frankbonanno.com/index.php?blog=1   ...he-he-he... a little bit different class than ours, eh?