My early memories of steak night are not happy ones. They involve flames. Flames bursting out of my mother’s broiler pan. Flames shooting up from the charcoal grill. I was convinced that home-cooked steak tasted a lot like charred leather. …
The pleasant scent of natural oak charcoal smoke wafted through Weaver’s Orchard’s garden center area last Wednesday, June 5, 2013, as Ed Deren and his family prepared a mini feast for the 50+ people who gathered to learn Ed’s grilling…
After recently purchasing a box of assorted free-range steaks, roasts and ground beef, I have embarked on an adventure to learn to prepare cuts of meat I’ve never cooked before. On Monday, between the summer-like temperatures outside and the fact that the…