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Spicy Korean BBQ Pork
As you might expect, I love all kinds of barbecue. I also love Asian food, but I'd never done any Korean barbecue, so this was a bit new to me. It's only a bit new because it uses a lot of familiar flavors, but to a different end. The Korean name of this dish is Daeji Bulgogi. Bulgogi means "meat fire" and it's traditionally made with beef. In this case we add daeji, which means "pork", so we end up with "pork meat fire". Now, in barbecue terms that's just about all you need to know.
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St. Louis Pork Steaks
Having been partially raised in Columbia, Missouri I thought it high time that I feature a great grilled staple of the region -- pork steaks. St. Louis pork steaks are "steaks" that are cut from a pork butt. They are typically seared over a hot charcoal fire and then braised in a mixture of beer and barbecue sauce. How can you possibly go wrong with that? These are really simple, but the results are spectacular. I use a basic "Dalmation" (salt and pepper) seasoning with a little garlic.
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Steak au Poivre
This meal was inspired by a recent post at The Pioneer Woman . Ree prepared an incredible-looking Filet au Poivre that really got to me. I knew almost instantly that it was something that I just had to try. In short, steak au poivre is a simple steak that is seared, finished in an oven, then served with an incredible pan sauce made from the fond (the tasty brown bits stuck to the bottom of the pan), stock, cognac, and butter.
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