How do you grill a steak directly on charcoal? You want paleo? This is paleo: meat in fire.Forget the pan. Never mind the grate. Just take that beautiful thick steak and throw it directly onto hot coals. Yes, on the coals themselves. It gives a whole new meaning to direct heat. The technique goes by various names: caveman steak, dirty steak, Eisenhower steak. The former president, it seems, fancied himself an amateur chef and, while experimenting with grilling, developed his own take on the method. He liked sirloin, and he liked it thick about four inches. Which seems reason enough to like Ike.

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As much as we love baby back ribs for being obscenely tender, spareribs pack more protein and generally cost about half as much as the more popular baby backs. The trick to making them every bit as rib-stickingly delicious is a low, slow cook in the oven, which helps to break down the tough muscle tissue that holds the ribs together. Then a high-heat blast on the sweet, sticky hoisin glaze into a lovely crust that contrasts nicely with the moist, tender meat inside.

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We have evangelized once already the charming, easy-to-follow, and extremely delicious video recipes from Claire Thomas, host of ABC’s Food for Thought. But have we mentioned that it’s lobster season? And that you should get out there and grab yourself one already?

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Chinese restauranteur Michael Chow is famous the world over for his restaurants known simply asMr. Chow, visited by celebrities, politicians the world’s elite. What makes Mr. Chow special though is his attention to detail. In this 4 minute video you get a good look at how hands-on Michael Chow is in his business and how concerned he is with making his dining experience perfect. He has a level of dedication to his craft that is unmatched by most, and it’s truly inspiring to see. Be sure to stick around to the end of the video, he clearly has a pretty great sense of humor as well.

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In honor of the “Memorial Day Weekend” we give you everything you should know about grilling for your weekend. The main question you might be asking gas or charcoal? Charcoal probably gives your food a better flavor. But gas… it’s just so easy.Still, charcoal grills aren’t that hard to get going. Have a drink. It’ll be ready soon. You can grill just about anything over direct heat — right above the coals or the flame  but sometimes, indirect grilling is better. Big cuts of meat, entire chickens, anything dripping with fat  for these, shove all the coals to one side of the charcoal grill and use the opposite side, or, on a gas grill, use less flame and don’t cook the food directly over it. A covered grill is a hotter grill.

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When it comes to cooking for a crowd, you want a recipe that gets right to the point. Shepherd’s pie is a rustic British dish typically made with mutton or beef, but my modern version uses pork shoulder. Because the shoulder itself has plenty of flavor, you can braise it in water instead of stock. Also, I use Yukon Gold potatoes because they have a medium-starch makeup and can better absorb butter and cream. When topping the casserole with the potatoes, here’s a good technique: Add more mashed potatoes than you need, spreading them over the surface (without disturbing the mixture underneath and getting little pieces of vegetables caught in the potatoes), and then remove the excess.

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Next up on the Louis Vuitton City Guide 2012 is Hong Kong. After the successful London tour, director Romain Chassaing visits the growing city to check out their culture, cuisine, tea houses and more. ThisCity Guide takes us on a personal tour of some of Hong Kong’s local spots for behind the scenes news. Look for the Hong Kong City Guide 2012 to hit Louis Vuitton stores.

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Hainanese Chicken in which he touched briefly on the relation of chicken and rice. Although it was far from deliberate, former Masa (NYC)/ZUMA (HK) chef Matt Abergel of Hong Kong’s Yardbird had a similar objective when he set out to put his own spin on Chicken and Rice that is probably much different than what you’re used to ethnically speaking. Forgoing the literal approach of using chicken protein, it’s the bit parts that factor into this scrumptious dish comprised of rendered chicken fat and rice, topped with double fried chicken skin. If you’re in Hong Kong, make a stop on quiet Bridges St. for chicken-centric yakitori, a myriad of interesting and delectable eats… and Yardbird’s own Japanese shochu and sake, the latter which is brewed in Shiga, Japan.

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It doesn’t get much simpler or more delicious than beef. But choosing which to cook is rife with questions. Here, we have the answers. Like the proper use of a tire jack or how to win a game of poker, beef is one of those subjects about which, as a man, you’re assumed to be knowledgeable. But that doesn’t mean you are, at least entirely. Matters used to be difficult enough when you only needed to possess an informed opinion regarding T-bones versus tenderloins. These days, steakhouse menus and butcher’s-case labels can look like a USDA licensing exam: Should you go grain-fed or grass-fed? Is dry-aged worth the hype? And what the hell does “prime” mean, anyway? Without getting too technical, we’ve provided the important know-how in our handy Eat Like a Man guide. Read it, and all the glory of a good steer will be revealed.

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Even if your pastry skills are limited to opening Entenmann’s boxes, you can painlessly knock out a crowd-killing dessert this holiday season. And by “painlessly” we mean half-cocked on old-fashioneds while watching the Lions game You avoided candied-yams duty, but now you’re responsible for this holiday dinner’s grand finale. Relax—this dessert is all about playing it safe while looking like you went all out. You say “crisp” and they think “apple.” Then you drop the plot twist: It’s pear crisp (because pears are at their peak right now) with a hit of ginger (for zing, though the fact that it’s a digestive aid doesn’t hurt).

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(Source: misterarmani.com)

Why do the scones, pastries, baguettes, and bear claws get all the good lighting? Why are the grab-and-go packs of cookies,donuts, and brownies next to the register? What need is fulfilled by serving soup bowls made of bread, with a mound of bread for dipping, and then offering more bread on the side? 

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Louis Vuitton also made efforts to branch off into categories unrelated to fashion… and dabbled in the field of honey. Yes, this is random, but still profitable AND exclusive nonetheless. This honey comes from the rooftop the LV Paris Headquarters.

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Take your taste buds on a trip across the country this July 4th with BBQ Rubs of the States. This set includes four reusable tins packed with dry rubs of your choice, each meant to capture the taste and essence of a certain city — like Kansas City beef or pork rib, Santa Maria tri tip roast, or Lexington, NC slow-smoked pulled pork. Best when served with beer.

Price Tag: ($TBA)

Some sauces are simply made to set your mouth on fire — but this isn’t the case with Dragon’s Blood Elixir. Made in small numbered batches from various peppers with a hint of local apple cider thrown in for good measure, it’s a sure-fire cure for bland food — it even says so right on the label.

Price Tag: $8

We officially live in a world where “artisanal” ice cream costs $17 a pint. Luckily, it’s less hassle to make your own at home than it is to get that plastic seal off the pint container. Food hipsters will buy anything “handmade” and “small-batch,” which is why we’re in the midst of a full-blown artisanal-ice-cream movement. In Malibu you can buy a single scoop at Italy-transplant Grom for $5.25, while New Yorkers can sign up for a three-month subscription to MilkMade—only $50 for three pints! I’m sure it’s all delicious, but there’s no way in hell I’m spending that much just to feel smugly superior to Edy’s eaters.

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