Gastrogangster

Beef tenderlion, stuffed with foie gras. Califlower puree,...

Sun, 27 May 2012 14:34:33 -0600

Beef tenderlion, stuffed with foie gras. Califlower puree, roasted heirloom cherry tomatoes

Our prep cook kept track of how many times the night crew (3) of...

Fri, 25 May 2012 15:17:28 -0600

Our prep cook kept track of how many times the night crew (3) of us said the F-word in a ten min. span… 50ish

100% berkshire STL ribs.. And im at work right now!! Sometimes i...

Thu, 24 May 2012 10:00:12 -0600

100% berkshire STL ribs.. And im at work right now!! Sometimes i cant believe i get paid for this!!

Im always on the line Im nevergettin rest.. Thats why I got that CHEF LIFE tatted on my chest.. Baby...

Wed, 16 May 2012 13:27:04 -0600

Im always on the line Im nevergettin rest.. Thats why I got that CHEF LIFE tatted on my chest.. Baby can ya feel me!

My son’s baby apple trees that came from seeds he actually...

Sun, 13 May 2012 19:57:45 -0600

My son’s baby apple trees that came from seeds he actually pulled out of an apple core!

now that i work at a place that everything is sous vide there is no way i can ever go back..

Sun, 13 May 2012 00:46:00 -0600

now that i work at a place that everything is sous vide there is no way i can ever go back..

I dont know what you do on sundays.. But me? Me i get my grind...

Sun, 06 May 2012 18:38:01 -0600

I dont know what you do on sundays.. But me? Me i get my grind on.

wedding season in utah is like the crab fishing season in alaska.. short and a cluster-fuck so i...

Thu, 03 May 2012 23:52:08 -0600

wedding season in utah is like the crab fishing season in alaska.. short and a cluster-fuck so i havent been around tumblr much lately but i had to jump on to share a lil news.. i just landed a job at an amazing restaurant which is part of one of the fastest growning, most forward thinking groups in utah!! this place is in line with my views, interests, style, whatever in damn near every way, even down to the decor and ambiance.. we do it all fresh, local, and real.. in house charcutirie, in house ricotta and other artisan cheeses, we break down whole berkshire pigs, we only have two small chest freezers, no walk-in freezer, we rock a super fluid menu which changes almost constantly, and im gonna be working with one of my best friends from school.. i am legitimately giddy about this!! ill be posting hella pics soon so stay tuned for some biiig things from your boy!!!!

in the mean time check us out right here..

http://communalrestaurant.com/

Peace, Love, and Grub

Gastrogangster

Sunday grillin

Sun, 29 Apr 2012 20:06:05 -0600

Sunday grillin

With a peach whisky glaze.. Mmmmmmmmmmmmmmmmmm

Tue, 17 Apr 2012 21:46:05 -0600

With a peach whisky glaze.. Mmmmmmmmmmmmmmmmmm

one of my favorite things to make at home is a whole roasted chicken.. it is too easy and too good...

Tue, 10 Apr 2012 23:21:02 -0600

one of my favorite things to make at home is a whole roasted chicken.. it is too easy and too good not to do. most of the time i just do salt, pepper, and herbs but to stick with a springtime theme i wanted to do something a little different..

i stuffed this guy with orange, lemon, grapefruit, and apples. i also did a rub of citrus zest, garlic, rosemary, salt, and pepper.

all trussed, rubbed, and ready for some heat.. (i wish my wife let me talk to here like that..)

i put this in at 450 F. for 25 mins then turned it down to 325 for an hour and 20 mins.

i did some roasted potatoes and sauteed asparagus, and grape tomatoes.. my lazy ass didnt make a sauce but maybe a gastrique?

http://en.wikipedia.org/wiki/Gastrique

i think we can all agree that once you really get into cooking, eating, and learning about food the average grocery store chicken is a hella shitty thing compared to almost everything else on earth.. BUT if you take a few steps you can make some pretty good things!

Peace, Love, and Grub

Gastrogangster.

Anthony Bourdain: Hard 8

Mon, 09 Apr 2012 18:48:58 -0600

Anthony Bourdain: Hard 8:

anthonybourdain:

Eight seasons of NO RESERVATIONS. Who would have guessed? I sure as Hell wouldn’t have. How long could we get away with it? Not very long was the prevailing wisdom. And yet here we are. Nearly 700,000 air miles later, about two thirds of the way through shooting—and it’s looking pretty…

Behold my moms dutch oven plum cobbler.. My absolute favorite...

Mon, 09 Apr 2012 18:46:03 -0600

Behold my moms dutch oven plum cobbler.. My absolute favorite dessert on earth..

Its shitty enough when you roll up to a lil neighborhood spot you love only to find out they have...

Fri, 06 Apr 2012 14:01:09 -0600

Its shitty enough when you roll up to a lil neighborhood spot you love only to find out they have closed.. But when the thing that took its spot is a BBQ spot that doesnt even smell like smoke!?!? Super shitty.. RIP Milanos Pizza

SIDEKICKKS...

Thu, 05 Apr 2012 22:15:20 -0600

so for cook-outs and dinner parties and cookouts most of the attention goes to main dishes, big pieces of meat or perfect sauce for whatever you just smoked all day, and fair enough right? when you host a BBQ you don’t really want to show off your killer green salad. well what happens when it’s your turn to bring the side dish you think you are too good for or your cheap-ass friends show up empty handed? you gotta be prepared so check out two of my favorite sides…

behold the most labor intensive potato salad on earth but it is for sure worth the work..

you need: 6 russet potatoes.

2 boiled eggs.

2 slices of bacon, cooked hella crispy then chopped.

1/2 of a red bell pepper, small diced.

1/4 cup of white onion, small diced.

first get a pot of water boiling and get your grill hot. then cut the potatoes long ways about 1/2 inch wide, and boil them till they are about half way done. (you want to be able to stick a fork though them but it shouldn’t be too easy). next grill those potatoes until they are just charred on both sides. last thing let the potatoes cool and cut them into dices and mix them with the rest of the ingredients.. now for the dressing grab a small bowl and put…

2 TBSP of mayo

2 TBSP of spicy mustard

1/2 tsp honey

1/4 tsp cumin

1/4 tsp lemon pepper

a few drops of lime juice

and salt and pepper to taste

mix together and add to the rest of the salad!

another must at the house is this coffee-brown sugar glazed pineapple..

for this just brew about a cup of super strong coffee and get it simmering in a pot, then add 1/2 cup of brown sugar, 2 tsp of vanilla, and 1/2 cup of water.. cook until it gets thick. brush the glaze on the pineapple right before you pull it off the grill and enjoy!

power to the sides..

Peace, Love, and Grub

Gastrogangster.

Bros before hoes? Sounds a little gay to me. I will put many...

Sat, 31 Mar 2012 20:39:29 -0600

Bros before hoes? Sounds a little gay to me. I will put many things before a hoe. Money? Yup. Some new kicks? For sure. A turkey sammich with just tomato? Every time. But the bros? Hell no! Same with homies, peeps, g’s, or whatever else niggas is callin each other these days..

If you don’t like the smell of burning meat then get the...

Fri, 30 Mar 2012 21:33:39 -0600

If you don’t like the smell of burning meat then get the hell off the planet man!

Oh word? Speak on some chicken-n-waffles..

Wed, 28 Mar 2012 15:39:57 -0600

Oh word? Speak on some chicken-n-waffles..

Foie+duck+caviar+uni+frog legs+mickey D’s+rum= how gastrogangster does vegas

Wed, 28 Mar 2012 04:06:27 -0600

Foie+duck+caviar+uni+frog legs+mickey D’s+rum= how gastrogangster does vegas

Killer nighiri plate my boy mars hooked up.. Tokyo-lehi, ut

Sun, 25 Mar 2012 15:16:47 -0600

Killer nighiri plate my boy mars hooked up.. Tokyo-lehi, ut