There are two things that Kix Brooks has major expertise in: country music and great steaks. Before you get to grilling this summer, consult him for at least one of them — and follow his tried-and-true steak-cooking tips — though he probably has a killer soundtrack for your backyard BBQ, too.
Whether it’s the basics of picking the right meat to start with, like a great T-bone, or achieving the perfect char once it hits the flames, Kix has you covered. Check out a few of his tricks below, and get his whole guide to cooking the perfect steak here.
Have Grate Prep for Your Grill
Once your grill is cleaned, be sure to oil it up so your steaks don’t stick. After that, all you have to do is oil and season your steaks with salt, pepper and any other spices before cooking them off.
Continue Reading Let Kix Brooks Show You How to Make the Perfect Steak
The heat is on when Brooklyn BBQ Chef Shannon Ambrosio goes head-to-head against Southern pitmasters on Big Bad BBQ Battle. If you missed it on Sunday, you can watch it again this Thursday, June 4 at 8pm ET. He and his boys travel to Fort Worth, Texas, for a smoked brisket cook-off against Cousins Bar-B-Q, then to Shreveport, La., to take on Hickory Stick for a pulled pork sandwich throwdown. With some twists on the classics — including going Italian for one dish — it’s an unforgettable battle.
Find out if Shannon and his brother, Big Rich, go up in smoke during the Southern competition. No matter who wins, this will start a big beef between New York City and the South.
More Summer BBQ Fix:
With sunny summer weekends on the way, it’s time to get outside and enjoy the nice weather. If you have a grill in your backyard, Man Fire Food‘s Roger Mooking will get you inspired to fire it up with an array of barbecued and smoked meats from around the country. Throughout his travels across the country, he’s found mouth-watering dishes from slow-cooked prime rib to baked bacon cornbread, so even if you don’t have the means to grill, you can try out some of his recipes.
Check out four of our favorites below.
Carnitas del Horno
Chipotle is having a pork shortage, so whip up your own carnitas at home with this Carnitas del Horno recipe.
Continue Reading 4 Dishes from Man Fire Food That Will Help Kick-Start Your Summer
Kids. None of us would exist without them. Therefore, we hope the following impression isn’t too belittling (even if spot-on): “Wah. That food’s too brown. That food’s too green. Wah. That food’s too yellow. That food’s not yellow enough. I’m a kid. Wah.”
Fortunately, many of our chefs have kids of their own and have figured out ways to transmit their passion of food onto their offspring. We’ve compiled a few of their tenets here:
Last, but not least, new-as-of-this-week mom Haylie Duff (pictured) has several ways to disguise healthy foods as kid-approved treats — like pizza with secret veggies and apple cookies — and she’s sharing her recipes on The Real Girl’s Kitchen, Saturday at 1pm ET.
More Healthy-Eating Tips
It’s been 27 years since the nation spent Christmas In Hollis, but the holidays remain a pretty big deal for Run-D.M.C’s Rev Run. So much so, the Simmons’ celebrate Christmas for a straight up week, feasting the entire way through. A few of the dishes on the spread this year are Rev’s Rev Run’s Gotta-Be-On-Time Prime Rib, Festive Fruit Salad with Orange-Maple-Vanilla Syrup and Ninjabread Men Cookies. You’ll have to tune in to Rev Run’s Happy Holidays to see what else is on the menu. We can tell you that for Rev, the most important ingredients are happy hearts, full bellies and family. Get a sneak peek of Rev’s rich and creamy hot chocolate after the jump.
Continue Reading Run-D.M.C’s Rev Run’s Hot Chocolate Recipe
This is Jim Stacy. He’s run landmark bars, revamped a historic drive-in movie theater, built the South’s most famous corndog truck and created a temple of comfort food treasures at his Georgia restaurant Pallookaville Fine Foods.On Offbeat Eats with Jim Stacy, Jim tracks down some of the most innovative rebel chefs around who are creating offbeat food and experiences (like a restaurant in Seattle with circus décor that serves carnival-inspired dishes and a spot in Louisville that is one part old-school arcade and one part gastro-pub). We sent Jim 26 rapid-fire questions about his favorite foods, trends, comic book and more.
Cooking Channel: Craziest thing you’ve seen deep fried?
Jim Stacy: I’ll answer that in a roundabout way. I see too many things fried badly. Folks will fry things to shock you and be clever. That’s fine, but I see right through it. My most surprising and satisfying thing I’ve had fried lately is Kale Pakoras. It is a curry spiced, battered and fried kale dish. Pakoras are usually made out of potatoes or cauliflower, but I recently had them made of Kale at Chai Pani in Decatur, Georgia and was slain by how great they were. I’d rather people seek out the sublime and smart than deep fry stupid stuff.
CC: Favorite food?
JS: I’m partial to Soul Food made by a crew of old ladies that have worked together for years.
Continue Reading 26 Questions with Corndog Maestro Jim Stacy
Calling someone a “hipster” seems like more of an insult than a compliment these days. But if we can look past bulky fedoras, black thick-rimmed glasses and the insistence that a Pabst in hand is an accessory, there is some fun to be had with this fashion trend. Check out G’s look from “Hipster Brunch,” and you’ll be rocking plaid, but avoiding lumberjack comments, in no time!
Plaid can’t be left to only the devices of school uniform designers — or farmers. Rather than decking out head to toe in the trendy print, choose one great piece, like G’s Boy by Band of Outsiders dress in blue plaid. It says “I know what’s cool,” but it doesn’t leave you dealing with sweating in flannel.
Continue Reading Rock This Look: Nadia G Takes On Hipster Style
Me and the bartender at Bistro 22
For such a small state, Rhode Island has a huge reputation in the food scene. People who call it home are passionate and love a good meal. Providence is a beautiful city and makes for a great vacation for folks who need a break from the hustle and bustle of New York and Boston.
Chef Wayne gave me an amazing cooking lesson at Succotash. The “bruncheonette” concept is refreshing and perfect for a relaxing lunch. I can see why the Forkin’ Brisket BLT is such a crowd pleaser. The Jewelry District in Providence has a real gem in Succotash.
Bistro 22 can be found in Cranston, just 10 miles outside of Providence. There Chris Kattawar takes his knowledge of the area and love for rustic ingredients to create a flavorful menu. You’ll love the “breakfast in a jar” and pan-seared foie gras with pickled peaches.
Continue Reading G. Garvin’s Rhode Island Travel Tips
The guys showing me around Estelle's
Boston is the largest city in New England, attracting millions of visitors every year. It has an astounding amount of history and museums, as well as famous schools. The restaurant scene is just as lively, and you can find just about any cuisine imaginable, but make sure you try local specialties like seafood, baked beans and chowder.
What I love about chefs Eric Gburski and Brian Poe is that they want to build a community around their food. They’re strong believers in the Southern food movement, and the space proves it. I had a wonderful time at Estelle’s and recommend anyone to try the awesome brunch!
Highland Kitchen can be found in Somerville, a neighborhood outside of Boston that young professionals call home. I can see why the space gets packed every night, because it has every ingredient for a great night and unique dishes like the curried goat stew.
Continue Reading G. Garvin’s Boston Travel Tips
Bartender Jennifer pouring me a drink at Valley
Indiana is considered “The Crossroads of America” because of all the highways that run through it. It’s next door to a number of great states, but has some amazing attractions of its own. The farmland is beautiful and makes for some incredible restaurants. While Indianapolis is an awesome city, check out Valparaiso the next time you’re in the Chicago area. The food scene will surprise you.
Valley Kitchen and Bar
Valley Kitchen and Bar comes from a husband-and-wife team with a love for farming. I had a great time in their kitchen making their take on a chicken potpie. When you come here be open to their seasonal menu and enjoy trying different comfort dishes. Don’t forget to have a drink or two like the John Deere Margarita!
Abby Leetz took her catering business to another level and landed a great spot right downtown. She can bake anything and everything for her guests. I got a crash course in her croissant bread pudding and peach-raspberry crisp, and it was absolutely amazing. I can promise you’ll find something here for your sweet tooth.
Continue Reading G. Garvin’s Indiana Travel Tips