"It IS all about the TASTE"
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  • Cajun Blackened Seasoning

    Two weekends ago, my wife asked me for a Cajun style Blackened Seasoning mix for a recipe she was working on. Turns out she was preparing fish tacos. I’m not a real fan of fish, unless it is catfish, breaded and fried, but these were quite exceptional. I’ll coax the fish taco recipe from her, but in the meantime here is the seasoning mix I built.

  • It’s Spring, Prep that grill

    Warm weather, no snow, ice, rain, high winds or flying reindeer. Time to grill, crispy crusts, tender meats, and that just hot off the grill taste…….

    BUT, before we can rush out, buy large slabs of meat and apply raw fire to char and cook, we must do all the work we have ignored since it become too cold to grill.

    Namely cleaning the grill, don’t lie to me, you rushed back into the house with that last steak, roast, burger, fish fillet, and did not think about turning the grill to high for 15 minutes to burn off the grates. Not that I would cook on those grates after the winter, they must be cleaned.

    Now one can pull the grates into the house, and “MAYBE” fit them on the dish washer, otherwise you get to scrub them in the kitchen sink, or prop them against the house and use a pressure washer. NONE OF WHICH really do the job right. To dissolve the melted / backed / burned on grease, you need heat, lots of heat, more heat than your grill can generate. (Without help) No, I am not talking about getting out the propane flame thrower and setting half the town on fire, all we really need is some heavy-duty aluminum wrap, and some science.

    Grilling or broiling is a form of cooking that involves direct heat. Devices that grill are called grills. Grilling is a pervasive tradition in much of the world.

    In the United States and Canada, use of the word refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves “grill marks.” In the UK and other Commonwealth countries this would be referred to as barbecuing, although grilling is usually faster and hotter than the American sense of the word “barbecue,” which does not necessarily imply grill marks. Grilling is usually done outdoors on charcoal grills or gas grills, a recent trend is the concept of infrared grilling. There is a great debate over the merits of charcoal or gas for use as the cooking method, Electric indoor grills have also recently become popular.
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  • Bad Wolf Surf and Turf


    It’s late summer and grilling time at my upstate lair. The local mega-mart had porterhouses on sale, plus a sale on 16-20, raw, shell on, IQF shrimp. Sounds like surf and turf to me.

    I’ll season both sides of the steak, with a steak salt, (~1.5″ thick, 1.5lb) and let it come to room temperature, whilst the shrimp are thawing. And go down to prep the grill.

    I’ll want a high direct heat for this and things will move quickly, so if you are going to do this have everything ready

    The first thing to go on is the steak, directly over the sear station, let it sit for ~2 1/2 minutes, turn 90 degrees and let it cook for another 2 1/2 minutes. After the first 5 minutes, flip the steak, and place the shrimp on the grill.

    Cook the shrimp for 2 minutes and flip, rotate the steak 90 degrees as well. (Forms those nice cross hatch grill marks), after 2 additional minutes, take the shrimp off in the order they were placed on the grill and remove the steak. (The shells will be a vibrant pink, and the flesh opaque.)

    Rest the steak for 5 minutes and serve.

  • Smoke and Fire 2014


    It is Memorial Day, and due to the odd fates, I have been banished into the city for the holiday.. Nothing to do but BBQ…

    And by BBQ, I do not mean grill, ANY IDIOT CAN BURN MEAT OVER AN OPEN FIRE. But, to use the gentle mixture of low heat, slow cooking and bathing in the luscious smoke of slow burning fragrant hardwood, transforming a “cheaper” cut of meat into an excursion into culinary nirvana truly requires a master’s touch.

    Of all the meats for low and slow smoking, I believe the brisket is the “King of Smoke”. The high collagen and heavy marbling lend this meat to the low and sustained heat and as the meas fibers swell they absorb the sweet rub and pungent smoke to deliver a taste that can NOT be duplicated by any other means.

    Once a suitable brisket has been found, one must remove any ligaments, and silverskin, but leave a goodly amount of the fat cap to keep the meat moist and lubed during the low, slow, crawl to bbq heaven.

    Rubs are a must for any good bbq or smoke job. If you do not do this, you really are missing out on 1/2 the flavor and 1/2 the fun of BBQ or smoking. To weave the subtle components of meat, smoke and spice into a heavenly culinary experience takes knowledge, technique and skill.

    For brisket a nice sweet / spicy rub, that will caramelize on the surface and force the juices back into the meat is a key element, the rub also helps to trap the wonderful smoke taste, that is just soo much of the BBQ taste…


    Smoke and Fire 2014
    Recipe Type: Spice Combo / Rub
    Cuisine: American
    Author: RogueChef
    Prep time:
    Total time:
    Serves: 0
    Sweet / Spicy rub for slow smoked beef (Brisket)
    • 1/2 Cup Paprika Hot / Smoked adds soo much
    • 1 Cup Brown Sugar Dark is preferred
    • 2 1/2 TBS Black Pepper Coarse Grind or Cracked for a bit more kick
    • 1 1/2 TBS Garlic Powder –
    • 1 1/2 tsp Chilli Powder Adjust the Heat, Coarse Power is MUCH hotter
    • 1 1/2 TBS Onion Powder –
    • 1 tsp Cayenne Or Powdered Habenero
    • 2 TBS Kosher Salt –
    1. In your blender (food processor) mix the dark brown sugar and the paprika (Use Pulses). Make sure all lumps are worked out and that the paprika is incorporated with the brown sugar.
    2. When the mixture is smooth in texture add the remaining ingredients one at a time mixing well and removing the lumps.
    3. Store for up to 2 weeks in the zip lock bag


  • Chicken with Cheriyaki Glaze


    Memorial Day week end, and the start of the grilling season, time to examine a number of the offerings from the grill / smoker.

    Today, one of Madam Bad Wolfs all time favorites. The sweet / salty / tangy taste of the sauce melds so well with the juicy (umami) flavor of the chicken.

    Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin, and sugar. Fruit may also be included to enhance favor and increase the natural sugars.

    Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak and meatball.

    The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the teri, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.[2]
    Chicken teriyaki.

    The teri is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.

    In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Uncanned pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is often used to glaze chicken wings or used as a dipping sauce.

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  • Quick, To the Grill FatMan!!!!

    As it is coming to Memorial Day and the opening of the grill season, it’s probably a prudent idea to review the basics of grilling. Here is a compilation of posts on grilling, the basics, hot dogs, hamburgers, and steaks ….

    I was talking with Madam Bad Wolf, about our plans for the coming holiday, and the menu for said holiday and plans. She not so gently reminded me of some of my less memorable meals on the grill. This inspired me to start making notes on how to grill the more traditional items….

    Do note: Grilling is NOT Bar-B-Que ….

    Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) . Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

    Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
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