Category Archives: Red Meat

Sirloin Tip Roast

Sirloin Tip Roast | bsinthekitchen.com #roast #sirloin #dinner

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A while back I picked up a Sirloin Tip Roast and having never cooked one, I started browsing the food websites looking for a recipe and this one kept coming up. So by popular demand I had to give it a try and I was certainly not disappointed! What I got was a wonderfully juicy and well spiced roast that I enjoyed every  bite of.

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Blue Cheese Gravy

This blue cheese gravy was paired with my Saskatoon Berry brined duck, but would be great with just about any meat. There are two versions of this recipe (one very hard, one very easy), so just take note of the modifications. But let’s just get to this delicious gravy.

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Jerry’s “Big Smoke” Artisan Burger Review

When I was invited to Jerry’s Food Emporium to try out their new Artisan Burgers, I was thrilled. First off, free food is high on my list of favourite things and secondly, after looking through the press release and watching the video on Jerry’s Artisan Burgers, I was drooling over the flavour pairings they are doing with these burgers. Trying to decide which burger to go with was definitely a challenge, but I ended up ordering the “Big Smoke” which was the staff favourite, as well as the Greek lamb burger which was Elyse, the co-owner’s favourite.

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Caramelized Onion & Steak Quesadilla

Hello everybody!

Today we have a great and easy way to use up leftover steak! Here’s what you will need:
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Steak & Goat Cheese Stuffed Portobello Mushrooms

Steak & Goat Cheese Stuffed Portobello Mushrooms | bsinthekitchen.com

So here is something i’ve never cooked before…Portobello mushrooms! Let me tell you, this will not be our last encounter! They were deeelish.

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Barbecued Elk Roast

Barbecued Elk Roast | bsinthekitchen.com

It’s about time for some DS In The kitchen, that’s right, Dad and Son! Oh what a combo we make!

We had Dave on the Elk Roast and myself adding some input on the seasoning and taking care of the potatoes. First off we seasoned the elk roast with some Cavendar’s Greek Spice and browned the outside in a pan with some olive oil. Once this was done we poked a hole in the middle of the elk roast so we could secure it on the meat holder (whatever it’s called??). Since we had to put a hole in the center of the roast, I figured we might as well stuff it with some flavouring right? So, on we went putting lots of garlic cloves and greek spice into the center of the roast.

Yum.

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