There is nothing like a long day of hiking or horseback riding to get you in the mood for some good, hearty eating. And so the American West's roving cattlemen and cross-country venturers created a long tradition of fantastic, simple meals meant to fill you up on the trail. So bust out that cast iron skillet and prepare yourself for some authentic cowboy eating.
Turning out perfectly grilled foods in your own backyard requires balancing two important variables: time and temperature. Too hot, and the food gets overly blackened and burnt before it's cooked through. Too short, and the surfaces don't have enough time to caramelize, brown, and develop that characteristic charred flavor that makes grilling worth the effort in the first place.
A solid grill thermometer can help, but here's the bad news: standard bi-metal dial thermometers, the kind present in almost all backyard grills and smokers, can be off by as much as 75° F in either direction. Which, if you're going for low and slow cooked flavors of barbecue, is enough to totally ruin your meal and your day. Here's how to fix it.
Now that the days are warming up the thought of a hot latte with milk and cinnamon sure adds a drop of sweat to my brow. It's usually this time of year, I swap my typical addiction to hot coffee to sweet, syrupy iced coffee. I just can't get enough of the stuff!
Unlike some other spirits, tequila is inextricably linked to one particular cocktail: the margarita. And, to be fair, with good reason. The margarita is a great drink, especially when it's made right, with quality ingredients. But sometimes you want to enjoy your amazing agave flavor in a variety of contexts. So we teamed up Olmeca Altos to share five delicious tequila cocktails you can make for Cinco de Mayo (or any celebration!) that aren't margaritas. I think you're going to love these. Just don't drink all five at once.
We're no sports scientists, but every one of us here at ManMade are athletes - runners, climbers, cyclists, lifters, and hikers. And what those hours on the road, gym, or trail have taught us is: you need energy to keep going, perform high-intensity intervals or bursts, and do the work to get yourself to your destination. And then get yourself home again.
That means that if you're exercising for more than 30-60 minutes, you need to consume more than just water.
Any time of year, gin is a favorite spirit. It mixes well while retaining its character, and its aromatics complement a great range of flavors. But there's something so special, so obvious, about gin and springtime. If flavors had colors, gin's would be green, and it's a perfect chance to start putting ice back in our cocktails because the external temperatures are finally bearable.
Here's the thing about beef: it's expensive. And it should be; it's a part of a huge, expensive-to-raise animal. So, when you've invested in a high-quality piece of meat, especially a nice thick one, you don't want to screw it up. This recipe is the only way I cook it, partially because it's so darned easy, but mostly because it's the best steak I've ever tasted. Here's how to do it.
Healthy Breakfast, Made Easy: 5 Flavorful, Fitness-Friendly Smoothie Recipes to Make in the Mornings
Starting off the morning with something fresh and healthy sets the tone for the entire day. I've been blending my breakfast for most of the past 6 months, and it's changed my day. It's fast, easy, and tastes great. Plus, you can make the mornings hum along faster by preparing the portions ahead of time. I use single-serve sandwich bags packed with the ingredients, store them in the freezer, then just add water and blend.
We believe in investing in long-lasting, high-quality kitchen gear; things worth saving up for, that you know will stand up to daily use. Opting for a legit forged steel chef's knife, say... one that can be sharpened and honed over and over and will last you the rest of your life, and then some.
But, investment pieces are just that: investments. Those things cost money, and they're well worth it. But thankfully, you can fill in the gaps with a selection of totally affordable and super useful kitchen tools, many of which cost less than a lunch at a local bistro. So with that in mind, here's our list of inexpensive, high-quality, and crazy versatile culinary tools with which you should be stocking your kitchen, all of which come in at less than twenty-five bucks.
Is baking making? What category of craftsmanship does it really fall into, after all? I think the answers to these questions are, yes, and I don't care. Since I spend way too much of my everyday life sitting in front of a computer, moving invisible bytes around, baking is one of the easiest, fastest ways for me to get my hands dirty when I get home from work.
It's magical; actually. You take this stuff (usually wheat flour) that, by itself is bland and horrible and inedible, and you mix it with a little water, a little salt, and some heat, and suddenly you can achieve a ridiculous variety of breads. By tweaking the ratios just a bit, you
The burger is usually thought of as summer fare — the progeny of some spatula-wielding self-appointed grill master. But true burger fans know that the very best are not cooked over grill grates, but on screaming hot solid surfaces, where the rendering fat and juices stay near the patty, creating not only a crispy exterior, but the deep, caramelized, confit-like richness that defines the flavor of a great burger.
Which means, of course, that burgers are actually year-round food, and armed with a heavy cast iron skillet or griddle, a great way to spend an dark, cold evening stuck inside. If we're gonna have January, than let us always have burgers.
Making a delicious and hearty breakfast can be a chore when you're still trying to decide which pants to wear with your cap-toe shoes. Until recently, this was my daily struggle. Most days, I walked out the door with just brewed coffee and a piece of toast. No fun.
You know the basics. The onions and carrots. The potatoes, rice and noodles. The salt and pepper. The goods that can help accompany fresh proteins and vegetables into a proper meal. But today, we're talking those "secret ingredients" — those back-of-the-lazy susan bottles and powders that improve anything they come in contact with, and take food from being simply filling to truly satisfying. Keep them on hand, understand and respect their powers, and you can use them to blow any dish out of the water.
I'm a big fan of a glass of DIY fire cider to help keep your system in prime fighting condition during the winter months. It's the single best way to keep your immunity up as best can be. (We love you, too, flu shot!)
But, still, sometimes you get sick. And you feel terrible. And all the OTC bottles in your medicine cabinet just don't seem to be doing anything.
Often, when I try to explain the idea behind ManMade or what I do for a living, someone who doesn't quite get it will inevitably say to me, "You mean like MacGyver?" Um...I guess?
For the record, I don't think making stuff out of ordinary materials – what we do on ManMade – is anything like MacGyver. But I do like the approach of understanding how things work, and then applying standard techniques to whatever materials sit in front of you. Especially when those materials are bottles of spirits, and the techniques result in something like delicious cocktails.
'Cause here's the thing: when you become known amongst your peers as a guy who knows something about tasty cocktails, you become the guy who everyone turns to to make a tasty cocktail, whatever the occasion. And that's a good thing. It's a solid skill to have, and it's even more impressive if you don't have to look a recipe up on your phone before you start shaking and stirring.
So, with that in mind, here are seven standard recipes, ratios, and approaches to cocktail making that you can tuck in the back of your mind to whip up a tasty option, whatever you find in front of you. (Oh, and if you need bottle recommendations, here are our picks for stocking your home bar without spending a ton of money.)
This week they're predicting record-breaking winter storms in my area which means, aside from braving my drive to and from work, I'll be stuck inside. So, instead of heading to the grocery store for bread and milk I'm headed to the hardware store to get some supplies to keep myself busy under the snowpack.
In the summer, it's easy to get those deep, blackened and charred flavors in your weeknight meals. During grill season, you simply head outside, and cook your meal over an open flame.
And then comes January, where the produce is poor, and everything lacks that certain zing that the warm sun and fire-seared foods provide.
I have gone on record, in this publication and elsewhere, about why the hot toddy is the perfect cocktail to be sipping in December. It's warm. It's spiced. And at least according to folk wisdom, it's good for your health, and can help to heal a nasty wintertime sore throat. But, to be honest, until last Tuesday evening, I didn't actually like a hot toddy.
They were fine, but not delicious, and not really an improvement over a simple glass of neat whiskey. (You could make a hot toddy with rum, brandy, or tequila, but why would you?)
Hot toddys (toddies?) always disappointed: never quite hot enough to truly enjoy, and somewhat ... harsh. There was something I never liked about adding acidic lemon juice to a healthy glug of bourbon, then heating the whole thing up. It seemed to bring out all the rough, grain-y flavors, and hide the tastier warm and spicy barrel-aged notes that make whiskey, well, whiskey.
I love s'mores. I hate getting sticky.* Which I mention only to point out how much I truly love s'mores since they nearly always get your hands/face/everything sticky. It's the perfect smoky and sweet desert to finish off any night's worth of camping and hiking or simply sitting around the campfire with friends. But here's a suggestion that takes the s'mores game to a whole new level...
Looking for a warm drink that will give you energy without the jitters? You need to try this brewed South American tea.
For years, coffee has been my go-to AM brew, and I've been dedicated to grabbing a cuppa joe to get me through the morning. Sure, I mix it up with an espresso drink every now and then, but for the most part it's a few milligrams of caffeine that powers me through the mid-morning slump.