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Woodworking: It's just possible to not only cook it right, but also cook to perfection

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It's barbecuing time in Badgerland, and I've recently had luck with recipes from various sources that I'll share with you.

One of the most difficult cuts of meat to get just right is leg of lamb. And by just right I mean medium rare.


If you cook it well done, you might as well sole shoes with it. If you cook it rare it bounces around on your plate like a piece of raw brisket. It's hard enough to get it right in a kitchen oven, even harder in a Weber and charcoal.

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