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Flame-Roasted, Grilled Prime Rib I first learned to appreciate a good red wine several years ago at a downtown Chicago steak house. It was my mother’s birthday and, after several years of consecutive lackluster celebrations, we decided to splurge: couple bottles of Merlot, and prime rib for myself. I was a Miller Lite guy till then (and still am, for the most part), but when I sipped that merlot between bites of aged, medium-rare prime rib, I was transformed. I was a new man, henceforth.  When I recently tried my hand at roasting prime rib, it only made sense to...

Wood-fire Grilled Venison Loin In Kansas, we like our whitetail large, and their backstraps medium-rare.  Among eaters, for whatever reason, there exists an aversion to wild game. The word “gamey” is often thrown around. The truth of the matter: when wild game is properly cared for, from field to table, and cooked correctly, it can wow anyone who enjoys good barbecue. (Fun fact: It’s always way healthier for you and your family.)   Backstrap, as it is called among hunters, is the loin cut from deer. Just like its beef counterpart, it is best enjoyed when cooked to the appropriate temperature....

The debate burns on: How do you make the best-tasting burger? Depending on who you ask, the answers will vary. My advice: Cut no corners.

“It’s the wood that makes it good.” If you can name that quote without Googling, we are already on our way to becoming best friends.