Time To Move On

I am moving past the disappointments of the past and am ready to embrace the future. Bears fans, let's do this.

This week we will travel to New Orleans to face the Saints and veteran Drew Brees. What will you cook for the win?

My winning recipe is in progress. Let's support our team and our new quarterback. Get ready, get set, COOK.

On the Sidelines

It's true, I've been on the sidelines for a few games. I have, however, been cooking AND I am happy with the play of the team under Trubiscky. Therefore, I'm coming out from underneath my rock and will try to rally the cooks to support our new quarterback. He seems to be the real deal - athletic, a leader and an all around good guy.

Here's what you missed:

Baltimore Pit Beef - Recipe adapted from Guy Fieri

I actually cooked this in the oven on 250 for 2 hours and it was fantastic.

Ingredients:
1/2 TB sea salt
Fresh ground black pepper
1/2 TB Garlic Powder
1 tsp dried oregano
1/2 TB smoked paprika
1/2 TB chili powder
1 Pound Beef Top Round

Directions:
1.  Combine spices in a plastic bag and shake, add meat and shake.
2.  Seal the bag and marinate 24 - 48 hours in the refrigerator.
3.  Remove meat from refrigerator 20 minutes before you plan to grill or bake - let it get to room temperature
4.   For Medium Rare" Preheat grill to high and grill 10minutes OR preheat oven to 200 and bake 2 hours
5.  Let rest
6.  Slice thin and serve on buns with mayo or horseradish sauce.