The Art of Manliness Group Writing Project: The Man Cookbook

by Brett & Kate McKay on August 18, 2008 · 64 comments

in Blog

A few weeks ago we asked you all if cooking was manly. The answer was clear. Yes, cooking is manly. Very manly in fact. An astounding 1,957 of you said yes, while only 88 said no. Many of you in your comments discussed some of the food you like to prepare. Grilling and cooking breakfast seemed to be popular meals to prepare among men.

While I was reading the comments, I thought it would be cool if we could compile all the Art of Manliness readers’ favorite man recipes into an ebook that we could all enjoy. I’ll admit my cooking repertoire is limited to pancakes, eggs, and grilling meat. But even my meat grilling ability is bland because I don’t know too much about seasoning or marinades.

So I propose a group writing project wherein we create an Art of Manliness Man Cookbook.

How it works

Submit your recipes. If you have a recipe you’d like to share, send it to artofmanliness at We’re looking for any and every kind of recipe. BBQ, breakfast, fish, wild game, drinks, holiday food, deserts, dutch oven, camp food. . . you get the idea. The more variety the better. Please include a list of ingredients needed for the item and detailed instructions on how to prepare it. We want to credit who submitted the recipe, so please include your name and your location. (State or country is just fine). Deadline to submit is Friday,  September 29.

I’ll create the FREE ebook. After we get all the recipes, I’ll format them into a nice ebook that will be available to download for free so we can start whipping up culinary masterpieces in our kitchens and out on the grill.

I’ll draw a winner. For every recipe you submit, your name will be submitted into a drawing for a $25 gift certificate to We’ll be giving away two cards. The more recipes you provide, the better the chance you have to win the gift certificate.

I’m looking forward to your submissions! Bon appetite!

{ 64 comments… read them below or add one }

1 Raj August 18, 2008 at 10:15 pm

I’ve been looking for a good cookbook which I could use to learn to cook. I’m looking forward to this book.

2 Mark August 18, 2008 at 10:16 pm

This only needs one recipe:


1. Buy a steak, preferably from a DINOSAUR.
2. Put the steak on the BBQ
3. Grill until black on both sides
4. Serve with a beer and lots of tomato or BBQ sauce

There you go, there’s your book.

3 FingerSoup August 19, 2008 at 2:19 am

Mark – your steak must taste terrible. Here’s tips on a perfect steak:

1. Know your cut of meat – Some steaks are better when they are cooked rare, others do better medium to well done. Fattier and marbled beef will usually be more tender than a dense cut.

2. Don’t poke it!!!! – I’ve seen too many people poke their steak with a fork to have marinades soak into their meat faster. This creates lots of holes for the juices (Fat/water content) to leak out. it’s ok if you like shoe leather, but it’s better to soak the meat for a moderate amount of time unmolested by a fork.

3. Simple is often best – just salt and pepper is a great seasoning for steak. If you have the need for more flavour, don’t use your entire spice rack. When designing your own dry rub or a marinade, start with a simple recipe, then whatever was missing from that steak, make note of what to add for the next time.

4. Don’t always cook on high – especially if you like your steak rare/medium rare. Steak does cook well at a high heat, but sometimes if you go too fast, you’ll burn the outer layer, often killing the flavour of your seasoning, while possibly giving you a well done steak when you really wanted medium-rare

4 Jen August 19, 2008 at 3:27 am

What a great idea- I’m looking forward to reading it!

5 bfwebster August 19, 2008 at 3:33 am

Grandpa Jack’s Mexican Beans

My maternal grandfather, Jack Fickes, was an LA law enforcement officer (worked both as a detective and a sheriff in the 1930s) who also did moonlighting as a caterer, typically to large gatherings. This is a recipe of his that I still make to this day; in fact, I have his large wooden paddle that he was using 80 years ago. (I also have his large carving knife, which a Russian butcher used to kill himself, but that’s another story.)

Anyway, the recipe is simple. Here’s the basic proportion of ingredients (you can scale up as much as you’d like):

* 2 lbs dried pink beans
* 2 lbs ground beef, finely diced stew meat, or finely diced pork
* 1 tablespoon pepper
* 2 lbs Mexican chorizo (either beef or pork)
* 1 tablespoon salt

Rinse the beans; put in a heavy pot and cover with water (with a few extra inches) and let them soak overnight. In the morning, pour off the water and then cover them with water again. Bring to a gentle boil; add the pepper. Let cook until the beans are tender; add the meat (if ground beef, crumble it in) and stir. Cook for an hour or two more; add the chorizo by squeezing it out of its packaging into the beans; it will dissolve in a little while (stir a lot). Simmer for a few hours more, then add the salt (you want to add this as late as possible, since it will stop the beans from softening). Adjust seasonings (more salt and/or pepper) to taste.

In all this, stir the beans regularly and take care not to let the beans burn on the bottom of the pot; if that does happen, do not scrape the bottom of the pot. Instead, pour the beans into another container, then scape off the bottom of the pot (into the trash), clean the pot thoroughly, put the beans back in, and continue. The goal is to neither add too much nor too little water, so that the beans have a nice, thick consistency when you are ready to serve them. You can freeze and reheat, which is what I did with the beans above; this is from a very large batch I made some weeks back.

This recipe is taken from this blog post about one of my Very Large Scale BBQs. You can also see a photo of my Grandpa Jack there. ..bruce..

6 joshua August 19, 2008 at 3:42 am

what about recipes that aren’t originally ours?… can I submit it but tell you where I got it from?

7 Brett & Kate McKay August 19, 2008 at 4:16 am

Sure thing Josh.

8 Peter James August 19, 2008 at 4:27 am

A Man-Cookbook? I think you guys are on to something here. I would love to see what winds up in it. My question is, will the judges be judging strictly off the recipe, or are you going to actually try out the dishes?

9 zwandaba August 19, 2008 at 4:54 am

This book will be ‘awesome!’

10 Brett August 19, 2008 at 5:28 am

Peter James- I probably should have explained the giveaway better. Each recipe will create an entry. At the end of the contest, we’ll randomly draw a winner. As much as we would love to sample all the recipes, I don’t think my schedule or my stomach could handle it.

11 Stephen McCavour August 19, 2008 at 6:35 am

Here’s my recipe submission:

McCavour’s Fish Soup

This is what my Father called clam chowder, but I call it Fish Soup because it’s more of a soup than a chowder.

6 or more large potatoes
3 large onions
4 cans baby clams
1 large can chicken haddies ( or 1lb white fish )
1 lb salmon
1 can lobster paste or pate
2 litres milk
¼ lb of butter

Shrimp (peeled & de-veined) cooked or raw
Lobster meat (cooked)
Any type of saltwater fish
Bottle of clam juice

Peel the potatoes and put them through a French fry cutter, then cube them. Put them in a large pot of water and bring to a boil. Cook them until you can smush them with a fork but they are still fairly solid.

Drain the juice from the canned clams into a smaller pot. Chop up the onions and put them into the pot with the clam juice. If you need to, top up the pot with water or add bottled clam juice. Boil the onions until they are very soft.

When the potatoes are ready, drain about ½ the water from their pot. Add the onions and clam juice to the potatoes. Chop up the fish into small pieces and add to the pot. Add the clams, chicken haddies, any other fish and scallops to the pot. Do not add shrimp or lobster yet. Fill the pot close to the top with milk and cook on medium high heat until the fish is cooked. Do not allow the pot to boil. Add the lobster paste and butter. At this point add shrimp and lobster if you want. Simmer on medium low heat for as long as you want or at least until any raw shrimp is cooked. I generally don’t salt it, leaving it to the consumers to salt and pepper to taste. Makes a huge stock pot full, and will keep for days in the fridge. The longer it is allowed to sit, simmering or in the fridge, the more the ingredients will work together and the better it tastes.

Submitted by Stephen McCavour

12 Bill Powell August 19, 2008 at 7:17 am

Easy Mac and BEEF

3/4 lb. ground beef
1 small onion, chopped
1/2 tsp. Italian seasoning or dried oregano leaves, crushed
1 can (10 ¾ oz.)Condensed Tomato Soup
1/4 cup water
1 cup frozen whole kernel corn
3 cups cooked corkscrew-shaped pasta
1/4 cup grated Parmesan cheese

COOK beef, onion and Italian seasoning in skillet until browned. Pour off fat.

ADD soup, water and corn. Heat to a boil. Cover and cook over low heat 5 min. or until corn is tender. Add pasta and heat through. Sprinkle with cheese.

13 Bill Powell August 19, 2008 at 7:20 am

One Dish Chicken and Rice Bake

1 can (10 ¾ oz.) Condensed Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.

Bake at 375°F. 45 min. or until done.

*For creamier rice, increase water to 1 â…“ cups.

14 Bill Powell August 19, 2008 at 7:24 am

Easy Tasty Meatloaf

1 can (10 ¾ oz.)Cream of Mushroom Soup
2 lb. ground beef
1 pouch Dry Onion Soup Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

MIX thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8″x4″ loaf in baking pan.

BAKE at 350°F. for 1 hr. 15 min. or until done.

MIX 2 tbsp. drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.

15 Bill Powell August 19, 2008 at 7:31 am

Newcastle Beer Cheese Soup

2 cups cauliflower or broccoli florets
1 tablespoon butter
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon Worcestershire sauce
12 ounces (1 bottle) of Newcastle Brown Ale
14.5 ounces of chicken broth
3 tablespoons cornstarch
2 cups half and half
2 cups aged cheddar cheese, shredded

Put the cauliflower in a small saucepan with enough water to cover it. Cook over medium heat until tender, 5 to 10 minutes. Drain.

Melt the butter in a large pot over medium heat. Add the onion, garlic and Worcestershire sauce.

Stir occasionally and cook until the onion is tender and translucent. Add the Newcastle Brown Ale and bring it to a boil. Add the chicken broth and let it come back to a boil before stirring in the cauliflower.

Combine the cornstarch and three tablespoons of water in a small bowl. Let dissolve and set aside. Stir in the cheddar and half and half into the soup until the cheese is melted. Add the cornstarch mixture and continue stirring until the soup thickens. Serve with croutons.

Bill Powell – Oxford, NC

16 Marc Davenport August 19, 2008 at 7:47 am

I’d really like to see this book heavy on techniques paired with recipes. Having a recipe is one thing, but knowing how a dish is put together because of the essential ingredients and preparation that goes into them is knowledge that sets home chefs apart. My father was a great chef. He really understood what makes a souffle a souffle and not a whipped omelette, not just how to make a cheese and a broccoli souffle.

In the case of steaks, that is why The BBQ Bible by Steven Raichlen is so good, or FingerSoup’s comments spot on.

17 Gil August 19, 2008 at 7:49 am

heh.. dutch oven.

18 Jim August 19, 2008 at 8:29 am

It’s hard to believe that only 88 respondents were right. Cooking is woman’s work, regardless of how many men do it. Helping your wife is most certainly manly, even if the actual tasks we perform are not.

19 thebingo August 19, 2008 at 9:28 am

Stuffed Zucchini

two (6 to 8 inch) zucchini
1 small onion, finely chopped
2 tablespoons of butter or margarine
one 15 ounce can of red kidney beans, slightly mashed
1 cup (4 ounces) of shredded sharp Cheddar Cheese
3/4 cup of spaghetti sauce, divided
1/4 teaspoon of dried oregano leaves
1/4 teaspoon of dried basil leaves
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/4 cup of grated Parmesan cheese

Wash the zucchini thoroughly, cook in boiling salted water for 5 minutes.

Cut zucchini in half lengthwise, remove seeds and membrane. Set shells aside.

Sauté the onion in butter until tender.

Combine the onion, kidney beans, Cheddar cheese, 1/2 cup of spaghetti sauce, oregano, basil, salt and pepper, mix well.

Arrange the zucchini shells in a lightly greased 9 inch square baking dish.

Spoon bean mixture into zucchini. Top each with 1 tablespoon of remaining spaghetti sauce and 1 tablespoon of Parmesan cheese.

Cover and bake at 375ºF. for 15 to 20 minutes or until thoroughly heated. Makes 2 servings

20 Brett August 19, 2008 at 9:57 am

Please submit your recipes via email to artofmanliness at and don’t post them in the comments. It will make it easier for me to keep track of and it will keep the recipes a surprise for the ebook.



21 Jay Pyatt August 19, 2008 at 10:20 am

Bacon, Egg, and Cheese Sandwich

2 Eggs
2 Pieces Grainy Bread (you know high fiber)
2 Slices of bacon (pork or turkey depending on your diet)
1 Slice cheese any variety

In a small bowl, break two eggs and beat thoroughly with a fork. Add pepper if so inclined. Microwave for 1.5 to 2 minutes depending on the microwave, if you don’t beat the eggs, they will explode.
Butter both slices of bread. Shake some garlic and oregano onto the buttered bread. Tear the bacon slices in half and cover one slice of bread, cover bacon with slice of cheese. Toast in toaster over or stove until bread is crisp but not burnt.
Remove cooked eggs from bowl and make your sandwich.


Jay Pyatt
Kalamazoo, MI

22 Cody August 19, 2008 at 10:53 am

Great Idea! I wish I could cook. Someone should let Trent from The Simple Dollar know about this.

23 Tyler @ Building Camelot August 19, 2008 at 1:59 pm

This is going to be awesome – can’t wait! I’ll try to dig up my best one and email it to you guys.

24 tom August 19, 2008 at 2:08 pm

Good deal, I’ll be submitting mine as soon as I can. Will try to choose between two of my favorites.

25 StevefromMKE August 19, 2008 at 2:18 pm

Beer Batter Pancakes

1 cup AP Flour
1/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 beaten egg
1 cup beer
2 tablespoons melted butter

Pour 1/4 cup of batter on whatever surface you make them with..bubbles appear..flip.

Replace beer with root beer if you’d like. Also makes a great coating for deep frying fish.

26 Ben August 19, 2008 at 6:22 pm

Bens Backyard BBQ Beans
1 lbs of pinto beans
1 white or yellow onion coarsly chopped(depending on preference)
1 good sized green bell pepper coarsly chopped
1 teaspoon of salt
1 jar of your favorite BBQ sauce (at least a pint, or 16oz)

Bring pinto beans to a boil (blanching them helps, if you have time)
When they are almost soft to the touch, add pepper, onion and salt
continue boiling until beans are fully cooked (they squish between your fingers with little effort)
Remove from heat, drain and add BBQ sauce
Serve hot
Can be refrigerated and served later, but best freshly cooked.

Great with burger, steak, chicken, basically any meat cooked over an open flame!

27 Ben August 19, 2008 at 6:32 pm

Breakfast Burritos, Texas Style

This recipe can be expanded, I will tell you how to make 1, just multiply by number of burrritos desired.

1 burrito sized flour tortilla (the BIG ones)
2 eggs scrambled
Butter (who uses margarine?)
Hash Browns, Bacon, Sausage, cooked
Onions & Bell Peppers, diced
1/2 slice American Cheese

grill both sides of tortilla, until slightly browned
butter one side of tortilla
add 1/2 slice of cheese
cover sheese with eggs
cover eggs with remaining ingredients
(you can leave off or add extra topping like salsa)
fold in the “bottom”
the fold one side in then the other

I make these for the wife, and she loves em!

28 Shadowfox August 19, 2008 at 10:12 pm

lol @ all the folks submitting the recipes in the comments …

I think this is an awesome idea … can’t wait to see the end result.

29 Steve Argyle August 20, 2008 at 8:43 am

Southwest Skirt Steak

1 package skirt steak (1 to 3 lbs.)
1 tsp olive oil
¼ tsp lime juice
1 garlic clove, minced
½ tsp whole cumin seeds
½ tsp Canadian style steak seasoning
Coarse salt
Coarsely ground black pepper

1 bag mesquite wood chunks (large chunks, not chips)

Adjust your barbecue grill to bring the coals as near to the cooking surface as you can. Put the mesquite in the grill and ignite. (You’re basically building a campfire with mesquite wood in the grill. If the chunks come in a paper bag, just throw the whole bag in the grill and light it.)

While the mesquite chunks burn down to coals, use a mortar and pestle to grind the oil, lime juice, garlic, cumin and steak seasoning into a smooth paste. Use a spoon or rubber spatula to rub the paste all over the steak. This should be spread pretty thin. It’s a seasoning rather than a marinade or herb crust. Then season the steak generously with salt and pepper.

Grill the steak over the mesquite coals until just medium rare. The hotter the fire, the better.

Cut the steak into serving sized portions or into strips to stuff into warmed corn tortillas. This steak goes great with any south-of-the-border menu items or just with steak fries and a Caesar salad.

Note: You can substitute a foil-wrapped package of mesquite chips laid directly on regular charcoal for the smoke flavor. Just remember to pierce the foil to let the smoke out.

30 Steve Argyle August 20, 2008 at 8:44 am

Sorry, my location is Utah.

31 Steve Argyle, Utah August 21, 2008 at 7:13 am

I also like Asian food.

Beef & Broccoli

1¼ lbs. beef (any cut will do. This is a good way to use cheap, tough cuts of beef.)
1 large bunch broccoli
1 to 5 cloves garlic, minced, according to taste (1 tsp. of minced garlic from a bottle equals 1 clove)
2 Tbs. rice wine
1 Tbs. minced fresh ginger root (or 1 Tbs. pureed ginger from a jar. Don’t use dry, powdered ginger)
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 tsp. sugar
1 Tbs. cornstarch
2 Tbs. vegetable oil
2 Tbs. oyster sauce
½ tsp. sugar
¼ tsp. salt
1 Tbs. soy sauce
½ tsp. cornstarch
1 tsp. sesame oil
6 Tbs. chicken broth

Slice the beef thinly against the grain. This is easiest if the beef is partially frozen, just enough to hold its shape firmly under the knife. Mix the marinade ingredients until smooth, toss with the beef slices and let sit for at least 20 minutes. Mix the sauce ingredients and set aside.

Cut the broccoli into florets. Cut the stems into bite-sized pieces, trimming the woody rind if necessary. Parboil the broccoli for a minute or two, then drain and set aside.

Heat a wok or deep skillet on high heat until very hot. Add a Tbs. or two of peanut oil, then add the minced garlic and broccoli. Stir fry for a minute or two then splash in the rice wine to deodorize the broccoli. When the wine has evaporated and the broccoli has deepened in color, remove the broccoli and set aside.

Put the pan back on the heat and add some more oil. Add the ginger and beef and stir fry just until the beef is not red. Don’t overcook the beef at this stage!

Pour the sauce over the beef in the pan and bring to a boil. Return the broccoli to the pan and toss until all is well mixed and coated with the sauce. Remove from heat. Serve over rice.

32 BPO August 21, 2008 at 12:43 pm


2 Eggs
2 Slices of bread
PAM cooking spray or butter ( use discretion)
Cheese (optional)

Take two pieces of bread and cut a medium sized square hole in the bread
Place PAM cooking spray or butter in a frying pan and turn the pan on.
Place the two pieces of bread on the pan.
Crack open the eggs and empty the yoke into the two square holes that you cut in the bread that is now sitting in the frying pan.
Allow time for bottom of bread slices to cook
Allow other side to cook.
Flip a few times around 30 secs each time just to make sure interior yoke is cooked.

Maybe add a slice of cheese on top.


33 Geoff Bilbrough August 23, 2008 at 12:57 am

Here’s a recipe from Jamie Oliver’s recent book of Italian food, “Jamie’s Italyâ€?, Spaghetti with prawns and rocket. My family love it and it is quick and easy.

455g/1lb dried spaghetti
Sea salt and freshly ground black pepper
2 cloves of garlic peeled and finely chopped
1-2 dried chillies crumbled (2 is more than enough I find)
400g/14oz peeled raw prawns
1 small wineglass of white wine
2 heaped tablespoons of sun-dried tomato paste/puree or 6 sun-dried tomatoes blitzed in a blender
Zest and juice of 1 lemon
2 handfuls of rocket roughly chopped

Cook the spaghetti as per the packet instructions, circa 9-12 minutes.
Man tip: Make sure the water is salted and boiling before adding the pasta. Leave the lid off the pot once the pasta has gone in to avoid boil overs. Timers on microwaves are wonderful things.

While this is cooking heat 3 good glugs of extra virgin olive oil in a large frypan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato puree and simmer for a couple of minutes.

At this point Jamie recommends draining the spaghetti and tossing it into the frypan with the spaghetti, squeezing in the lemon juice, adding half the rocket and a little bit of the spaghetti water if the sauce looks a little thick. I did this the first time and it got a little messy; probably just me. What I’ve found is that it works just as well adding the lemon and rocket to the prawn sauce and then pouring it over the pasta.

Whatever approach you take, before serving sprinkle each dish with the lemon zest and the rest of the rocket.

Should serve 4 people, though 3 of us eat it all.

34 John August 23, 2008 at 3:05 pm

Awesome Turkey Chili:
Very easy, healthy and good.

- 1 pound ground turkey
-5 roma tomatoes diced about 1″ cubes
-1 onion diced
-3 cloves garlic diced
-3 jalapenos slices (remove seeds and white center if you cant handle the heat)
-6 oz pace salsa hot
- 3tbs olive oil
-kosher salt to taste
-pepper to taste

Heat olive oil in large sauce pan over high heat
add onions sprinkle with a little salt and saute until they become translucent (clear) add garlic wait 30-45 secs until garlic is light brown but not burnt

add package of turkey stir until cooked

add the tomatoes, jalapenos, and salsa

continue stirring until everything comes to a boil

cover, reduce heat to low, and allow to simmer for 45mins-1hour.

This will be great right away but the leftovers the next day will be really awesome. Good luck and enjoy.

35 Robin August 23, 2008 at 9:47 pm

I’m looking forward to this cook book.

36 Jonathan Bradshaw August 24, 2008 at 6:59 pm

A simple breakfast: Huevos Rancheros

3 eggs
4 corn tortillas
Vegetable oil

1) Pour a little oil in a pan, and heat tortillas in oil one by one over a medium flame. A tortilla will look wet when it soaks up oil. Try to make sure all the tortilla soaks up the oil. Don’t leave them in too long or they’ll fry and harden. You want them a bit softer than a tortilla chip. When tortillas are done place flat on dish.

2) Fry eggs in pan. Sunny side up or over easy is your choice. My preference is sunny side up. Serve eggs on top of tortillas.

3) Your huevos rancheros are almost done! Try ketchup or salsa as a condiment.

37 Alan Shultz August 24, 2008 at 9:38 pm

Looking forward to see what you guys come up with. Simple recipes I can make for my family any time are the real winners.

38 Mike George August 25, 2008 at 7:43 am

Ultimate Hamburger
Serves 4

For this recipe, you want ground beef that is 85 percent to 90 percent lean. With the added bacon fat, 80 percent lean beef will make slightly greasy burgers. Crumble the cooked bacon slices over a salad, or use the slices as a burger topping.

8 strips bacon
1–2 slices white bread, crusts removed and, remaining cut into 1/2-inch pieces (1 cup)
1/4 cup milk
1 1/2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
2 large garlic cloves, very finely minced
Vegetable oil for grill rack

Fry bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer
bacon to plate lined with paper towels. Spoon 3 tablespoons bacon fat into heatproof bowl and place in refrigerator while preparing other ingredients.

Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 minutes. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl. Season with salt and pepper, then add garlic, bread paste, and reserved bacon fat. Using fork or hands, lightly knead together so that ingredients are well incorporated and mixture forms cohesive mass. Divide meat into 4 equal portions. Using hands, toss each portion of meat back and forth to form loose ball, then gently flatten each ball into 3/4-inch-thick patty.

Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Serve, topped with bacon, if desired.

39 dadshouse August 25, 2008 at 8:50 am

I have a bruschetta recipe here:

Grab it up!

40 Lance August 25, 2008 at 12:29 pm

I guess the most manly recipe I can think of is my own from my college days in a tiny apartment in a basement. I call them Basement Beer Burgers:

One pound Ground Beef
1 medium onion
Beer (just about any kind)
Worchestershire sauce
4 Hamburger buns
Salt and Pepper

Chop up the onion into small pieces, small the better. Mix the beef, the onion,a little sale and pepper and two tablespoons Worchestershire Sauce together and form 4 patties. Put in a frying pan and get sizzling. Pour in enough beer to cover about 1/2 of the burgers and another tablespoon or two of Worchestershire sauce. Drink some of the beer, this is hot work. Cover and cook about 5-10 minutes, turn and press down on burgers. If you need more beer pour a little into keep the burgers moist. You may or may not want to cover them again. Cook until done, adding cheese toward the end if desired to melt it. Put on buns, add condiments and veggies if desired.

Serve with such things as potato chips, fries, ketchup, etc.; basically whatever you have in the fridge.

Enjoy. These are always moist and have lots of flavor. It works for turnkey burger too.

41 Lance August 25, 2008 at 12:33 pm

Lances Best in the World French Onion soup!!

This recipe was taken from an old cookbook and adapted to my taste. It makes a great onion soup, one anyone can make and enjoy.

What you need:

6 oven proof bowls
5 or six medium sized yellow or white onions (not sweet onions)
a loaf of French bread…or any crusty bread
about a pound of Swiss Cheese
A bottle of good white wine…
6 cups of beef broth…you can make your own or use beef bouillon
vegetable cooking oil
butter or margarine
A large pot
A medium size pot
Salt and pepper
A large ladle
A sharp knife
A corkscrew (If you are using wine that does not require a corkscrew you cant make this soup, so stop now!)
A stove with oven
4-6 hungry people

Start by cutting up the onions, not dicing, but leaving them in half rings or quarter rings. They don’t have to be uniform, either. Next, prepare your beef broth, however you decide, bringing to just below boiling. While this is heating put about 2 tablespoons of oil and a big dollop of margarine or butter in the big pot. Add the onions, stirring and coating them. Stir them occasionally, until they are rather limp and transparent. while this is going on open the wine and pour a nice big glass…you didn’t think it would all go in the soup did you?? Get the cheese out and grate it (the cheese goes good with the wine, too) The onions are done by now, so add 1 teaspoon of sugar, stirring some more.

By now the broth is hot. Add it to the onions and stir. Drink some more wine. Let it simmer covered for 20 minutes. Add 1/2 cup wine. Salt and pepper to taste. Uncover and simmer another 10 minutes. While you are waiting, cut the bread, butter it and get the bowls out. Pour yourself more wine. Eat some bread…with the cheese now, its great with the wine.

Using your ladle and much care, put the soup in the bowls. If you have had too much wine this can be tricky. Put a piece of bread on top of each bowl, then the cheese on top of that, making sure the bread gets soaked well. Place the bowls in the broiler, about 3 inches below the heat. Broil until the cheese bubbles.

Serve with the rest of the bread and white wine…you probably should have bought two bottles if you have company who likes wine. White Zinfandel goes great with the soup, too. Oh, you can double the recipe pretty easy, and I tripled it once…keep the sugar down, if you do. Everything else is pretty straight across the board…except the wine…only drink one bottle while preparing it.


42 Cody August 25, 2008 at 3:43 pm

Bacon-Wrapped Venison

2 lbs venison tenderloins (a single deer loin or Beef)
1/2 lb bacon
2 cups Dales Steak Sauce or similar marinade


1. Cut loin into 1-2in pieces
2. Place pieces into marinade covering it completely
3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It’s best to marinate for 8 hours if you have the time.
4. Remove from marinade but don’t pour marinade out
5. Wrap a piece of bacon around each tenderloin piece securing it with toothpick.
6. Place on grill and cook until done


-Remove toothpick before consuming of eat off the toothpick.
-Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush

43 Cody August 25, 2008 at 3:57 pm

This is another favorites, by the way in from Atlanta Georgia.

Red Beans and Rice
serves 4 with leftovers

2 pounds of Polish Kielbasa
1 1/2 cups of rice
2 cans of Red Kidney beans
Tony Chachere’s Creole Seasoning
Salt and Pepper

Start boiling 3 cups of water for the rice, when the water is boiling add rice, stir, and cover and turn down heat way low. When there is no water in the pot add salt, pepper, and butter to taste.

Beans and Sausage:
-Cut sausage into 1/4 -1/2 inch “rounds” and put into big pot
-Open 2 cans of beans and pour beans and bean juice in to same pot as sausage
- add half a bean can of water
-Add Creole Seasoning and Oregano to taste
-turn mix on high after it has been boiling for about 10 min turn to simmer untill rice is done or if rice is already done, well then the meal is ready to be consumed.


44 Cody August 25, 2008 at 4:06 pm

Reading all these delicious recipes is making me hungry!

Ranch Burgers

Ground Beef or whatever you use to make hamburgers out of.
1 pack of Hidden Valley ranch mix that comes in the pack

-put meat in to bowl
-sprinkle Ranch mix over meat
-mix meat and ranch powder until it it thoroughly blended
-form into patties
-grill and dress however you normally would

45 Cody August 25, 2008 at 4:10 pm

OK last one for the night

Delicious Onion Burgers

Ground Beef or whatever you use to make hamburgers out of.
1large Vidalia Onion

-finely chop onion
-put meat in to bowl
-mix onion and meat until it it thoroughly blended
-form into patties
-grill and dress however you normally would

46 Urbane Lion August 26, 2008 at 8:21 am

I am a former Chef and I now post recipes on my blog every Friday. Most of my recipes are geared towards men who don’t know how to cook but still want to impress. Here’s a simple one for your e-book!

Grilled Figs

You’ll need:

- fresh figs (do not use dried)
- Speck, pancetta or prosciutto. Thinly sliced

Quarter the figs but do not cut all the way through.
Wrap each fig with the meat and secure in place with a toothpick if necessary.
Grill on the BBQ under low heat
I sometimes add a sprinkle of sugar in the fig or even a bit of blue cheese.

47 Steve Argyle, Utah August 27, 2008 at 1:17 pm

Barbeyaki Ribs

Pork ribs (any ribs will do, baby back, spare ribs, boneless country style, etc)

your favorite BBQ sauce

Teriyaki Sauce:
1 cup soy sauce
1 cup sugar
1/3 cup rice vinegar
½ cup pineapple juice
1 tsp ground ginger
½ tsp garlic powder

Mix teriyaki sauce ingredients together until sugar is dissolved. Mix sauce with an equal quantity of your favorite BBQ sauce. Sear ribs in a Dutch oven until browned on the surface. Add sauce mixture and bake at about 325 until the sauce thickens and the ribs glaze, about an hour and a half.

48 Kevin Young, Colorado August 28, 2008 at 9:19 am

I can’t believe that Beer Can Chicken isn’t up here yet… I’m saddened, yet excited to share with everyone the absolute best way to cook a whole chicken.

1 whole chicken (4-6lbs or so)
1/4-1/2c of your favorite spice rub (salt and pepper work great if you don’t have one)
1 12oz can of whatever beer you can find
1 handful of soaked hardwood chips (optional)

1. Fire up your grill and prep it too cook indirectly. That means if you’re using charcoal, put all the coals under half of the grill, and a cheapo roaster pan on the other half. For gas users, only turn on half your burners, and place that drip pan under the half that’s turned off.

2. Rinse off your chicken and pat it dry with some paper towels, both inside and out. Make sure all the gibblets (random organs and neck chunks) have been removed. Rub about 1/2 of your spice rub all over the outside of your chicken. Rub the other 1/2 inside the cavity of the chicken.

3. Crack open the can of beer. The type or price doesn’t really matter (I prefer the cheapest swill I can get – Keystone or Nat Ice work well here), you could even use a soda if you’re not a beer drinker (I’ve used grapefruit soda). Drink or pour out about half. Using a can opener or your trusty pocket knife, knock some extra holes in the top. Dump any spice rub you have left in the half empty can. Then set the can on a flat surface and jam it right into that there chicken. The chicken should set upright, kind of like a headless, hairless chicken-shaped dog.

4. Slide your big grill spatula under that, and set it over the drip pan on your hot grill. Drop some woodchips on your coals, or if you’re using gas wrap them in foil and punch holes in it and toss it over the fire. Close the lid and forget and let it do it’s thing for at least 90min. Check it for doneness one of 2 ways: 1. Use a meat thermometer in the breast or thigh to see if it’s 185 degrees or 2. jab the breast and thigh with your knife and see if the juices run clear. If so, you’re probably good to go.

5. Using a pair of tongs and a big spatula, lift the bird and can off the grill and set it on a plate. Tear or cut off the meat, and enjoy the juiciest, tastiest bird that’s ever came off a grill.

49 C Welte August 29, 2008 at 6:23 am

I like the idea of an e-book, however my laptop doesn’t go in the kitchen. Would you consider putting the book up for sale on (print quality and turnaround is excellent!)

I think it would be great to buy a bound copy for my dad and others.


50 Mark McK. New Zealand September 1, 2008 at 2:53 pm

BBQ Pork Ribs
1.5 Kg’s Pork Spare Ribs
1/2 Cup Plum Sauce
2 Tbsp Soy Sauce
2 Tbsp Tabasco or any Hot Pepper Sauce
1x 2cm Knob of fresh Ginger grated
2 Tbsp. Tomato Sauce
2 Tbsp. Maple Syrup
1 Lemon juice
1 Clove Garlic Crushed

Let Rib’s stand in marinade in fridge for at least 3 hours, however best overnight.
Bast Rib’s with marinade while cooking.

51 Darren September 2, 2008 at 5:20 am

Here’s my submission for the best meatloaf in the world:

2lbs. ground beef, lean
2 packets onion soup / recipe mix
2 eggs
1/2 cup oatmeal
1/4 cup teriyake sauce
1/4 cup BBQ sauce

Mix all ingredients (except the BBQ sauce) in a bowl thoroughly.
Transfer to metal bread-loaf pan and press it down so that fills the corners of the pan
Spread the BBQ sauce on top.
Bake at 350 degrees for 1 hour, or until internal temp reaches 165 to 170 degrees.
Let rest on counter about 15 minutes. The temperture will continue to rise and reach serving temperture, 180 degrees.


52 David C. September 12, 2008 at 8:18 am

Manly Salad:

What you need:

*3lbs. of ground beef or ground turkey
*Taco seasoning ($.68 at your local grocery store)
*Slice bell pepper and/or onion
*Salsa of choice
*Sour Cream
*Large pot and stirring spoon
*Oven or grill

Step 1:
Place large pot on grill or oven top (Medium Heat).

Step 2:
Throw 3lbs. of ground meat into large pot.

Step 3:
Brown meat in large pot, using spoon to break up chunks and turn meat periodically.

Step 4:
Once meat is browned, add taco seasoning and water; the back of the packet of taco seasoning should give you specific proportions, but generally one packet seasons one pound of meat with one cup of water added. For this recipe, I use 3 packets of seasoning and about 2.5-3 cups of water.

Step 5:
Continue stirring the browned meat/taco seasoning/water concoction until seasoning is evenly distributed throughout pot, and the water is just about boiling.

Step 6:
My favorite part: Add as much sliced bell pepper, onion, and salsa as you like. I usually use about 3 tables spoons of salsa and just throw in my vegetables until I think it looks good. Stir thoroughly.

Step 7:
Let it all boil for a few minutes–just long enough that the veggies start to soften on the outside without softening all the way through.

Step 8:
Dish it out into your favorite bowl of choice. Top it off with some sour cream, cheese, and additional salsa, and enjoy ’til your heart’s content.

Total time from Step 1 to Step 8: Less than 30 minutes. Whether you’re whipping up something quick after work or entertaining guests on the weekend, this recipe rocks.

It also can be adjusted to fit any quantity simply by changing the ratios of meat and seasoning, and, although I haven’t tried yet, I’m sure you could cook it in an open dutch oven while camping.


53 Garry, Ontario ,Canada September 12, 2008 at 11:00 am

I am impressed with the variety of manly fare being offered on this page and have been happily reminiscing about a number of manly meals I have had the opportunity to partake in. That being said, I have noticed that some of the recipes featured here are a bit, umm, how should I put it – fancy? Often the best flavours come from the most basic of ingredients (kudos to the minimal seasoning on steak – I prefer prime rib with a dash of pepper/garlic) prepared in the simplest of ways.
Build a campfire – need help?
Using your pocketknife, cut a 4-5 foot willow branch (green, not dry) that would be strong enough to hold 4 – 6 oz of meat at one end. Sharpen (whittling!) end of the stick with the pocketknife (note: if branch has a ‘Y’ at the end, all the better).
***Parenting note here: This is an excellent teaching moment for your son – how to handle a pocketknife without cutting your thumb – I have a scar***
Coil Sausage of your choice (Ukrainian Garlic, Polish Kielbasa, or whatever) -2 to 2.5 inches in diameter
Bun of your choice
Mustard – you guessed it, of you choice.

Using your pocketknife cut off 4 to 5 inch length of sausage. Peel excess casing off sausage (if necessary). Impale on stick. Roast over fire until crackily and juicy. Slice lengthwise with pocketknife (note this can also be done before cooking – butterflied sausage!). Break open bun (DO NOT SLICE – I don’t know why this makes a difference, but it does) and place sausage in bun. Cover with mustard. Enjoy. Best on days when weather is drizzly – the fire is more smokey that way.
Recipe variations – kids can be eased into this culinary delight by giving them hotdogs. Heck, they can even roast them themselves!

54 sex datng September 26, 2008 at 6:56 am

i’m looking for a great bbq cookbook. i have been aching to make brisket.

55 Penis Enlargement October 3, 2008 at 10:14 pm

Best Penis Enlargement Methods. Guide to Choose a Penis Enlargement Product. Advices for Men Who want to Make a Penis Size Larger.

56 divorce October 7, 2008 at 9:11 am

this was a really interesting and insightful post, thanks for putting it up

57 chicken recipes October 8, 2008 at 6:29 am

if anyone has a good bbq brisket recipe please post

58 Harry October 9, 2008 at 3:49 am

I’m looking forward to checking out the recipes =D the only sad thing is that it won’t be bound masculinely (in leather or something) so that it can be shown off to all. =(

59 Gary Wilson October 9, 2008 at 7:24 am

Here’s a very simple recipe that impresses the guests and in-laws every time. It’s easy to make and easy to remember.



1 lbs. ziti pasta
1/2 lbs. (8 ounces) of shredded mozzarella cheese
1/2 lbs. (8 ounces) of shredded mild chedder cheese
1 jar of pasta sauce (try and avoid those with cheese in it)


Preheat oven to 350 degrees. Prepare pasta as instructed and drain. Place pasta in a mixing bowl and add the jar of sauce, all of the chedder and half of the mozzarella cheese. Combine, do not stir (difference being that if you stir you’ll break up the noodles).

Pour mixture into an appropriate sized backing dish or casserole dish. The mixture should be a couple inches thick after pouring into dish. Add the remaining mozzarella cheese to the top of the pasta. Bake for 25 minutes. Let rest for 5 to 10 minutes and serve.

Serves 4 to 6, depending on how healthy your appetite is. In my house it serves 3 to 4 people.

60 Nicolas Matias October 12, 2008 at 10:51 am

Well maybe is a kind of late but, here it goes.
Farfalle al salmone.
(pasta with salmon)
Just get a nice and fresh salmon fillet (about 150grm), some dill (like 2/3 of a tea spoon), salt, pepper, olive oil, onion salt (just a bit), some evaporated milk, a bit of powered cinnamon (it’s the secret touch, just a little bit of it mimics the smoked taste) And just pepare aside some farfalle pasta (the one that resembles a tuxedo tie, farfalle is italian for butterfly)

Then just chop in little cubes the fresh salmon (don’t use the smoked sliced one, it can become a disaster) use the pepper, dill and a bit of onion salt, the put it on a pan with the olive oil at medium temperature for about 4 minutes -fish doesn’t take a lot of time for cooking, besides it’s chopped- then set temperature to low, add the evaporated milk and a small amount of powered cinnamon, stir for 2 or 3 minutes, and only then at the salt, set aside.

The farfalle pasta is made just adding it to boiling water, if itÅ› a good pasta won’t take more than 4 or 5 minutes to be al dente, just follow the instructions on the package.

You may serve it with a little of grated gouda or tilsit cheese….and bon apetit

61 Ben October 30, 2008 at 5:50 pm

Asian Meatloaf
1 (3 1/2-ounce) package plain rice crackers (such as ka-me)
1 pound ground turkey breast
1/2 pound lean ground pork
1 cup chopped green onions
1/2 cup hoisin sauce, divided (can be found in the asian food section)
1/2 cup chopped red bell pepper
1/2 cup drained chopped canned water chestnuts
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
2 large egg whites
Cooking spray
Preheat oven to 350°.

Place crackers in a food processor (or just smash the bejesus out of them) until finely chopped. Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl.

Form into loaf and put into lightly greased bread pan. Spread remaining ¼ cup of hoisin sauce across the top. Bake at 350° for 30-35 minutes or until a thermometer registers 165°. Let stand 5 minutes. Serve with mashed potatoes or rice.

62 Max May 2, 2010 at 10:34 am

When I am in a grocery store, I often see men shopping who have either glazed eyes, a confused expression or standing in front of a display for minutes trying to figure out what to buy. I would like to see an instruction book for men on how to shop at a grocery store. Many times men will ask me a question like what chicken broth is better (tip: freeze left over broth in ice cube trays to use for cooking vegetables), what kind of vegetables to buy for a salad or what is the difference between tomato paste and tomato sauce. I feel sorry for these guys because you know they are hungry but only want to cook a simple, tasteful and nutritious meal.

63 Tyler November 13, 2012 at 2:37 pm

I know this is a bit late, but I highly recommend for recipes. I can’t take credit for them myself, but I have made his 2AM chili and pineapple chicken burritos, and I love them.

64 Stefford January 19, 2013 at 9:13 am

All here for you. Done.

Leave a Comment

Previous post:

Next post:

Site Meter