To prevent flare ups on the charcoal barbecue, use a griddle stone next to the coals. It allows you to sear and smoke thick and marbled pork steaks at high heat, without burn from flare ups.You buy a whole fresh 10 pound pork shoulder, bone in, cut 1” thick pork steaks, one pound each. Freeze unused steaks individually.Serve with apple potato mash and apple sauce with a sprinkle of cinnamon on top, recipes in here.

The idea for this recipe came after watching the St. Louis episode of Andrew Zimmern's Delicious Destinations, where they featured a really tasty looking barbecue pork steak slathered in sauce. I'm a sucker for pork, and there was just enough info given by the show to go on, so I took the idea and ran with it. With a few changes. First, I made mine in the oven, because I didn't feel like barbecuing in the cold and rain. Second, I based my sauce off one I found from the New York Times. Honestly, it tasted terrible (I must've screwed it up somehow), but a few extra ingredients fixed the problem. And third, I cooked my steaks atop some potatoes, because I was feeling lazy and don't want to cook a separate starch. The end result of all this was really good, really tender, barbecue pork with potatoes. I have no idea if it was anywhere close to authentic, but my family didn't seem to care and happily ate it up.For the sake of trying something new, I uploaded a vid to YouTube of me making this recipe. It's only open to people who know the link (i.e. fellow Cookpadders). It isn't very good, but I uploaded it anyway because I didn't want to throw away the many, many hours it took to make it. And the next vid will be better. The link is:https://youtu.be/c2D2BTfGt28

We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.

We forage for california oyster mushrooms six weeks after the first fall rains. It rained last week, oyster mushrooms will be ready mid december. Here are the recipes made with store bought oyster mushrooms, with french fries and steamed carrots and a poutine mushroom gravy sauce. I also made a pan fried steak pork version.#GoldenApron23

I made my first version of Korean bibimbap dinner, marinading farm grown grass fed beef. Superthin sliced beef in an applesauce type pear/onion marinade, called bulgogi. Here is how I made it.I found the right balance between fruity sweet spicy marinade for the beef, sesame oil roast for the rice, stirfry mild gochujang and mirin sauce over the eggs and fresh vegetables. To me, compared to other world class rice dishes like sushi, paella, nassi goreng, pilaf, risotto, biryani, panang curry and dimsum, bimimbap tastes more like reheated leftover rice than a dinner dish….

If you ask your butcher to leave the whole rib attached to a T Bone steak, and cut it 2” thick, you end up with what is called a Tomahawk steak. The meat alone weights 2 pounds, enough for four people. If you have an air fryer oven, the rib bone is sawed off on request by the butcher so the steak will fit.With the rib attached, this steak can be 20” long, it fits on my big charcoal grill. Medium rare in 20 minutes. Right over the hot mesquite charcoals. Same time it takes to grill soaked corn on the cob. Our local butcher sells Tomahawk steaks during the Holidays, and our National Holiday, Fourth of July, is this week.You can make my stuffed baking potato recipe in the airfryer or oven and cook soaked corn in the husk on the barbecue while finishing the steak, and make the salad, so all dinner items are ready at the same time, under an hour. I freeze fresh strawberries and puree them in the food processor with whipped cream, 1 hour, or greek yoghurt, 5 hours for ice cream dessert. With a few drops of home made strawberry liqueur, see recipe.Here is our Fourth of July Holiday dinner.

Its not from Philadelphia, it looks like it, but with a California twist! Home baked sour dough roll, home made garlic mayo with truffle shavings, gouda cheese, fresh shitake mushroom, onion, green pepper, and most importantly, grass fed carpaccio thin sliced fresh beef.

Apricots and fresh pine apple chunks are a match made in heaven. They make an amazing salad with avocados and tomatoes and mild spicy tuna steak. No fishy flavor because the fruits and vegetables give this salad a tropical taste. Delicious with warm or cold tuna steak.#GlobalApron

I have added some recent refinements from The New York Times Cooking section to my peppersteak recipe, namely different ways to crush whole peppercorns and a better way to thicken the sauce.Our peppersteaks are normally charcoal grilled, but this recipe is for pan searing and reverse baking in the oven, and then flambéing, lighting alcohol in the skillet. Served with avocado shrimp appetizer, stuffed potato skins and California Cabernet Sauvignon wine.

We like to grill a whole fish per person, head on, 2/3 pounds, for dinner and leftover fish bouillion, like pompano, butterfish or tilapia. Rubbed inside with soy sauce, barbecued with a slice of lemon inside. These bony fishes grill well, flakey and juicy without oily taste, on the barbecue, cook in minutes, with a hint of smoke. Leftover grates, bones, skin and heads are saved to make delicious fishbroth for freezing.Served with black bean and tomato sweet and sour lemon onion salad side dish, fresh pickled kimchi and fresh rhubarb dessert.

We farm raise, butcher and cook our own beef, so we have proven recipes for each cut of meat. This is our recipe for tender cross rib steak, a delicious and less expensive cut if bought in a store. We cut our beef extra thick, one inch. A six ounce steak per person. Cooked till tender in a Dutch oven with lid, with the juices of potatoes, carrots, and celery vegetables braising the meat. The meat juices make a tasty gravy.

Traditional chinese cooking colors are these five: red for good fortune, yellow for nourishment, green for growth, black for tranquility, and white for purity. Red, green and yellow are also major colors in the rainbow.The five major flavors are spicy, salty, sweet, sour and a hint of bitter like in garlic or turmeric. This dish combines all of the above colors and flavors.For the red, we Stirfry the flank steak under two minutes, cut thin in strips across the grain, in red pepper sauce. Juicy and tender! Served with spicy red beets sauteed in pepper sauce and steak drippings.For the green, our lil farm produces fresh green peas and green onion stalks. Doused in sweet rice wine.The spicy red flank steak, salty yellow peanut fried rice, sweet green peas, slightly bitter garlic black beans, and white sour onion rings are then laid out as a rainbow. Enjoy the mixture of flavors and colors!#CA2025#eattherainbow