MEAT • FIRE • GOOD – Now Taking Pre-Orders!

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Heyya Foodies,

Burnin’ Love BBQ is excited to announce that we’re now taking pre-orders for our soon-to-be-released cookbook, “MEAT • FIRE • GOOD” and all pre-orders are guaranteed to arrive in time for Christmas!


ISBN: 1453657258
Page Count: 150
Binding Type: US Trade Paper
Trim Size: 7″ x 10″
Language: English

A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.

Back cover:

Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!

Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.

If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!

“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers with full-color photographs.

Favorites like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ

Click on this thumbnail for a sample recipe:

We’ve set up a PayPal link for credit card orders. (You do not have to be a PayPal member to use this link.)

If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

Thank you!




Name………………………………………………… Copies @ $19.95 = ………


City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

Total Enclosed ………………

Please make checks payable to Perry P. Perkins, and mail to:

Elk Mountain Books
PO Box 21
Wilsonville, OR 97070

Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.


“Fully Awe-some” Burgers

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Okay, if anyone likes gourmet burgers, I came up with this recipe this week.
Vic dubbed them, “Fully Awe-some Burgers” (we were watching Bolt at the time, lol.)
– Gracie’s Daddy

Fully Awe-some Burgers

The Patty
2lbs ground beef (15/85 fat)
1 lg sweet onion, diced fine
2 Tbs Montreal steak seasoning
2 Tbs fresh minced garlic
1 Tbs coarse sea salt
1 Tbs coarse black pepper

The Rest
6 Whole wheat burger buns (or your favorite)
1 cup simple guacamole (see below)
6 Tbs mayo
12 oz aged smoked white-cheddar cheese, grated
9 strips thick sliced bacon (I like maple) cooked and halved. (Kept warm)

Simple Guacamole
3 medium Haas avocados, ripe. Peeled and diced.
1 Tbs lime juice
Salt, pepper, garlic powder to taste.

Mix all “patty” ingredients together, form into six equal balls and fridge 4 hours – overnight, covered. Press into rounds slightly larger that the buns and freeze 3-4 hours between maxed paper.

Make simple guacamole and keep chilled.

Start coals or gas grill and heat to high, lightly grill buns (cut side only) and remove, then throw a small handful of oak chips on the fire, if you have them.

Cook bacon in pan, drain on paper towels and wrap in foil. These can be set on the back of the grill to re-heat just before using.

When grill is hot, place frozen patties evenly on surface and close the lid. Check occasionally for flare-up (these are high fat burgers) and perhaps have a spray bottle of water handy to keep the flames down. Cook 3-5 minutes.

Meanwhile, prep buns with mayo and guacamole (see below.)

Flip burgers and place 2oz of grated cheese on top of each. Cover and cook 2 minutes. Check to see if cheese has melted, if so, place three half-strips of bacon on each patty and remove from grill.

Spread 1 Tbs of mayo on each bottom bun, and 2 Tbs of guacamole on each top bun.

Place bacon cheese-burger patty between them, and serve immediately. (Best if patties are taken directly from grill and placed on waiting buns.)

A simple coleslaw and some cubed, chilled watermelon go very nicely with this dish.

For big eaters, use the same about of meat to make 4 patties. Change ingredients to:

4 Oversized whole wheat burger buns (or your favorite)
2/3 cup simple guacamole (see below)
4 Tbs mayo
8 ounces smoked white cheddar cheese, grated
6 strips thick sliced bacon (I like maple) cooked and halved. (Kept warm)
2 medium Haas avocados, ripe. Peeled and diced.
2 tsp lime juice
Salt, pepper, garlic powder to taste.


Mmm…Cheese Steak for Dinner Tonight!




This is based on a very traditional recipe, passed along to me by a friend who used to live in Philly, and frequented Pat’s King of Steaks, where the cheese steak was invented in the 1930’s.


A “Gracie Favorite” Recipe

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Hey all,

I’m going to start a regular feature here on Rice Cereal Sucks…recipes that are “Gracie Approved.”

This means meals that I’ve cooked that didn’t end up in the dog, on the wall, or (god forbid) returned to sender.

This is a pork loin recipe I made tonight and Madam President pretty much ate her weight in it. I take that as a positive review…

Roast Pork Tenderloin with Apricot Glaze

Serves: 4

EVOO Cooking spray

1/4 cup apricot preserves (or apricot fruit spread)

2 Tbsp country-style Dijon mustard

1/2 tsp dried rosemary, chopped

1 pork tenderloin

1. Preheat oven to 425°F. Spray a baking sheet with EVOO.

2. Combine preserves, mustard, and rosemary in a small bowl.

3. Place tenderloin on baking sheet; brush with the apricot mixture.

4. Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 140.

5. Remove from oven, and let stand 5 minutes before slicing diagonally.

Side suggestion: Serve with sautéed zucchini and pasta, or buttered corn and mashed sweet potatoes if ya’all are Southern!

To quote my daughter….”Yum!”

-Gracie’s Daddy





Speaking of cooking for kids…I downloaded a FANTASTIC eCookbook this week, titled, “Kid Approved Meals.” This thing in THE definitive resource on cooking for kids, lol. If you’re a wee bit OCD, like me, you’re gonna LOVE this!


You get 13 weeks of breakfast & lunch menus that are “Kid-Tested & Mom Approved,” along with categorized grocery shopping lists for each menu. Perfect for homeschool families, stay-at-home parents (again, like me), daycare providers, etc.

Click Here!

Check it out, it pretty amazing!


Quik N’ Easies

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Hey all,


Okay, just a quick post today but, oddly enough, that’s appropriate…


Gracie woke up early this afternoon and “suggested” that is was lunchtime before I had anticipated, and before I had planned what to feed her.


One of our favorite meals around the ol’ TeamPerk clubhouse is quesadillas, or “quik n’ easies” as we call them, with a variety of fillings (depending on what leftovers are starting to get suspicious.)


Today’s lunch was:


“Sloppy Joe Quik N’ Easies”

1 whole wheat tortilla

2 Tbs shredded cheddar cheese

2 Tbs Sloppy Joe/ground beef mix (leftover from dinner)


Spread the meat mixture on ½ of the tortilla, sprinkle with cheese, fold and nuke 20 seconds on high. Dice into 3/4 inch cubes (the pizza cutter worked great!) and serve.


Added a handful of green beans, and a handful of fruit cocktail (in pear juice) and lunch was complete…total time…about 1 minute!


So…when this happens again (probably tomorrow) what “Quick N’ Easy” recipes have YOU perfected?


List ‘em below!


-Gracie’s Daddy

Christmas Tree Day! (Plus recipe)



Hey all,


TeamPerk is getting geared up for our traditional “Christmas Tree Day” tomorrow. Usually we do so on the first Saturday after Thanksgiving, but we were late getting home from Eugene last week. The pic above is from last years “hunt.”


Tomorrow, we’ll bundle up and head to a local farm to pick our tree which, after much careful consideration, Vic will name (admittedly, still seems a little weird to me, like naming a deer I just shot, lol) and then home again.


After we set it up, Vic and Gracie will decorate the tree while I make Vic’s favorite cocoa, then we’ll settle down to watch a Christmas movie together (we have a box full with the Christmas stuff.)


One of our favorite days of the year!


Vic’s Favorite Cocoa

3 – standard size Hershey milk chocolate bars, diced

3 – standard size Peppermint patty bars, diced (or 9 minis, depending on what I can find)

1 – pint half & half

1 – qt whole milk


Simmer (do NOT boil) milk in a large saucepan and then add remaining ingredients, stirring constantly until melted and well mixed.


Serve immediately (before it turns solid again, lol)


I can only drink and 1/2 cup of this stuff at a sitting, but it sure is good!


I sometimes replace the Peppermint Patties with ½ cup of caramel ice cream topping, but Vic likes the mint better.





Becoming a Father…


I had something of a panic attack at lunchtime today.

I think I became a father.

Okay, technically, I became a father over a year ago, and I’ve spent that year changing my share of diapers, feeding, rocking, going to doctor’s appointments, reading bedtime stories and all the other tasks involved. As a work-from-home dad, I’ve probably more than earned my “parenting” merit badge.

But today, I looked at my fourteen-month old daughter, happily rubbing oatmeal into her hair, smiling her “cheesy smile” at me, and innocently oblivious of the pain and darkness that shadow us all, and it was as though a fist tightened around my heart as I thought, for the first time in my life, “My God, I’ve got to make this world a better place.”

I would like to say that I had a strong sense of social responsibility before she was born, but that would be a lie. I was, after all, a survivor…other people should be to. I’d grown up in tough times, I’d survived the hard places…the world was what it was and you either survived or you didn’t…natural selection right?

Suck it up.

But now, everything has changed. Billions of human beings on the planet, millions within hours of me, hundreds that I came in contact with everyday for almost forty years…never forced my eyes open like this one small person who sleeps across the hall.

I’m no longer have the luxury of being a survivor…now I’m a father.

How can I turn a blind eye to the evil and suffering around me, knowing that someday I will have to turn my baby girl loose into it?

How can I overlook, dismiss, and justify my own weaknesses, knowing that they will shape and mold the person she will become.

Looking at her, I want to put an end to war, I want to end hunger…I want to put on a cape and leap tall buildings…

But I can’t.

Macho fantasies aside, what can I really do? I am only slightly less powerless, helpless, and vulnerable than my baby. I hold to my illusions of ability, and strength, and sustainability only because admitting the reality it too terrifying. I can’t even protect myself, how am I going to protect her?

But, what if I could?

What would I do; what would I endure; what would I sacrifice to save her, this precious child who owns my heart, from the pain of life in a fallen world?

…is this an inkling of what Jesus feels for each of us?

 My God!


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