I've never done short ribs before. Considering that, I decided to buy some short ribs at the supermarket and make Galbi, Korean BBQ Short Ribs. I marinated the ribs overnight and grilled them up with great success. They were demolished in no time. 

It's always good to try something different. That is what I did with this recipe. First, I purchased a cut of steak that I don't often get. The flank steak is usually mis-cooked and often tough and not so great. But like many things, just needs some tender loving care. Flank is porous and benefits from the marinade treatment. The other thing I tried was some different photography techniques. I'm not sure I like how the dark and moody thing came out. But the photos make the food look tasty. I guess that's what matters. 

I have been lucky enough to get my own meat grinder. With it I decided to grind our own beef for tacos. Ground Sirloin Tacos are delicious, they're fresh and you know exactly what's in them. You can grind in your favorite flavourings, like garlic, onions and even the taco seasoning itself, to achieve maximum awesome. These tacos were amazing. I added the homemade taco seasoning, garlic, onions, and peppers, and ground it right into the meat itself before grilling. Just remember to grind from frozen, the meat fat gets caught in the grind wheel and makes an awful mess. 

I was discussing a notion with someone about grilling the best steak. They (actually our blog author) had heard about someone grilling directly IN the charcoal. Now, we've had a few steaks in the recipe section of this website. But I have never done anything so... well I don't actually have the words for it. So I set about doing research and decided to do a recipe alongside our author for how do grill steaks directly in the coals. They (professionals) call it Clinching, it's down and dirty, super caveman style, out of the box grilling. Read the blog article about Clinching here. 

This is an experience that I will be repeating. I took a meh cut of meat and turned it into a masterpiece. I will definitely be doing my steaks this way when I can. Aside from actually lighting the charcoal, it took less time to grill than the perfect steak! That's right. Steak perfection faster than grilling a perfect steak on gas. Sounds too good to be true right? Well keep reading. 

Beware when eating these burgers, they squirt, ooze and dribble. I wouldn't say that bibs are compulsory, but I would really rather recommend having something to catch that stuff on hand. While you're at it, you may want to slice it in half, even if that means releasing that silky yolk everywhere too. What sinful delights have you made? They may not even come close to anything on the healthy scale, but hey, what's a treat once in a while?

They’re a little messy, but oh so tasty. I bet you could go crazy with variations too. This was my first time making them, but I know that next time I will get even more crazy. I’m not totally a fan of beans, and refried beans sounds kind of ick, but after tasting the magnificence that was these Chimichangas, I am MORE than willing to add beans and rice to the list of stuffings. What goes in your Chimichangas? Leave a comment below and tell us what you stuff your Mexican meals with!

All in all this meal turned out fantastically. The beef was different, but the yorkshire pudding pulled it together and gave it a comfy-homey feel. I served it with the Goose Fat Roasted Potatoes and the Asparagus with Lemon Vinaigrette and Pancetta for an all around luxurious dinner with very little muss or fuss. The secret ingredient in this whole meal was the cinnamon on the roast. Definitely something I never thought to do before. Cinnamon to me is for buns and muffins and granola, not savoury like a roast. What is your favourite secret ingredient? Leave a comment and tell us about it.

This meal is great. I like making a bunch of little ones and freezing them – before cooking them – for a quick weeknight dinner. They’re single serve and the perfect size. Adding the smoke makes the potatoes taste like the ones from the Plank Smoked Mashed Potatoes or you can use leftover mashed potatoes too, so either way they are super yummy. OH and if you’re into it, you can also top it with cheese if you like.

What is your favourite nostalgia meal? I’m sure I have asked this before, but I love hearing about stuff like this. Leave a comment below and tell us about the meals you had growing up. If you make them for your family, do they bring back memories of your childhood?

UPDATE

January 23, 2013

I know I just posted this recipe, but I made a bunch of little ones for the freezer too. I am eating one for lunch right now. SO good! Let it thaw in the fridge before re-heating. 3 mins in the microwave and 5 under the convection toaster (got to have that crunchy potato top!) Or 35 to 40 minutes at 400°F, from thawed, on the grill.

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Injecting marinade into your meat is a great way to get that marinated flavour and tenderness without taking the time to actually marinate. This is also a great way to increase the melt-in-your-mouth-ness of a good cut of meat. Napoleon's Deluxe Marinade Injector is a great tool to have in your arsenal of great grilling tools.

The husband was running late the night I made this for dinner. It was quite a treat when he came home and found a perfectly cooked roast beef dinner waiting for him. Depending on the size of the roast you get, this meal doesn't take much longer than most. Give it a try, a weeknight treat or a weekend meal. Red Wine Injected Roast Beef With Injected Baked Potatoes is just plain good. Leave a comment below and tell us about your favourite "treat" meat and potatoes meal.