Trimming and Cutting a Beef Tenderloin

People, this has changed my life. I watched this episode of Alton Brown back in a time long ago when I still watched The Food Network. I was intrigued but never actually did this until last summer when Teresa and I wanted to make steaks for a crowd. This is by far the best way to get a great steak for a very reasonable price (about $45 at a warehouse club). And not only will you get ONE steak, you'll get at least ten PLUS A ROAST. Consider how many meals you're getting for this price! You can freeze the steaks and have them any time you want a great meal.
Watch part one and two to get the details. It takes roughly 20 minutes to trim the loin (it's easy and fun too, if you consider cutting giant cuts of meat fun, which I kind of do...) and you will be shocked how good this tastes.

Part 1:

Part 2:


Grilled Pizza

So look, you have no excuse for not grilling your pizza. Way better than lame-o oven baked, much faster and no messy pizza pan to scrape out later.
If you have a grill you can do this, no matter if it's charcoal or gas. I prefer charcoal regardless, but that's just me. If you got fancy you could even fire up some wood in your charcoal grill. I'm just sayin...
So here we go. The ingredients are just pizza dough, olive oil and your toppings. The process is simple but it might take one or two tries to get the hang of it. This recipe comes from Cook's Illustrated by way of my mother-in-law.

I'm telling you how to go about this from a charcoal grilling perspective, as this is my experience. If you're a gas griller you can figure it out I'm sure!

Stack your coals so one side is higher and thus hotter. Take your dough (rolled out into small mini pizzas) and slather on some oil. Put it oil side down on the coals for a few minutes until it starts to bubble up. Pull it off the grill and onto a cookie sheet or whatever you are using. Turn it over so that the cooked side is facing up. Brush on a little more oil and then your sauce, toppings, cheese, etc.

This time put the pizza (toppings side up, of course) on the cooler side where your coals are stacked lower. Cover the grill and let it sit for a few minutes. Usually by the time the cheese is melted it's time to pull it off. I usually pop them in the oven on 200 until they are all done to keep them warm, but you can certainly pass them off for eating as soon as they ar done. This is great for parties and summer grilling. Enjoy!