Chef Perry’s Cheeseburger Egg Rolls

For my Facebook Pal, Trakota King!

One of my favorite game-day (or ANY day) party snacks! Quick and simple to make, delicious to eat, and always a patty favorite!


~Chef Perry

The Home Chef: Transforming the American KitchenThe Home Chef: Transforming the American Kitchen

Something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.


Chef Perry P. Perkins


Butter Steaks on the Traeger

Best Traeger Steak Recipe

I’m a big believer that bqq and grilling should be a part of everyone’s meal planning all year ’round. In fact, I find that my appetite is sharper when cooking in colder weather, and food out of the smoker, or off the grill… like these steaks, taste better.

Amazing Traeger Steaks Prep Time: 5 minutes Cook Time: 30 minutes smoke, 10 minutes cook Pellets: Oak 2 – 1 1/2 inch thick Rib-eye or New York Strip steaks Seasoned salt to taste Herb Butter (see recipe below.) Traeger SteaksSeason steaks on both sides. Start your Traeger on smoke with lid open for 5 minutes to get started. Close the lid and allow interior to heat up for an additional 10 minutes. Place your steaks on the grill in the SMOKE mode, and cook for 30 minutes. Then take them off the grill and set aside.

Turn your Traeger to HIGH. When the grill reaches 400 – 425 degrees put the steaks back on the grill, and sear for 5 minutes per side for rare-to medium rare. Because you’re cooking in an enclosed environment, you don’t have to flip your steaks, but I still do because I like the pretty grill marks. Traeger Steaks with Herb Butter Remove the steaks from the grill to a warmed platter, tent loosely with foil and let rest 5 minutes. Add a dollop of herb butter to each steak, re-cover, and let rest an additional 5 minutes.

Serve whole, or slice thinly across the grain, spooning melted butter from the platter over each steak.

Good accompaniment include: baked potatoes, roasted asparagus (both are very nice with the herb butter, see below), and a fresh Caesar salad.


Chef Perry

...Grilling Cover - SmallGrilling.

It’s the most primitive of all the cooking methods.

Picture our ancient ancestors spearing chunks of raw meat on sticks and gathering around a communal fire to cook their meal.

What would summer be without the sights, and sounds, and smells of meat searing to perfection over glowing coals? The laughter of friends and family, and the sharing of a delicious, flame-kissed meal?

“Grilling: A Home Chef’s Guide” includes dozens of Chef-tested, fully-illustrated recipes, tricks, techniques, and resources for grilling just about Amazonanything you can cook over fire!

I guarantee that you will see an instant, and significant improvement in your outdoor cooking! No more wiener flambé, carbonized chicken, or particle-board steaks.

Clear your calendar, strap on your apron, you’re about to become the grilling-god of your family!



A Chef’s Tips for Reheating IN-N-OUT Burgers

Tips for reheating a IN N OUT Burger

Had the good fortune to stop at the Medford, Oregon IN-N-OUT Burger on my way home from the International Food Blogger Conference in Sacramento. I, of course, grabbed a half dozen extras to bring home for the family.

When I finally rolled in around 1am, I was too exhausted to eat, so the whole box went into the fridge for later, and I collapsed into bed.

The next morning, I posted a picture of my treasure on Facebook, and a friend of mine replied, Hamburgers taste horrible after being refrigerated. To which I replied, “Not if you know how to reheat them, they don’t.

In retrospect, I realized (as  I often do…) that my knee-jerk response, while correct, was a little snarky and not particularly helpful. Also that, while perhaps a bit of a buzz-kill, my friend was technically correct ~ a cold, congealed burger is a pretty awful thing.

God doesn’t want is to eat like that.

So, in the sincere hope that nothing as glorious as a Double Double Animal Style is ever eaten chilled, or even worse, microwaved, I give you…

Tips for reheating a IN-N-OUT Burger

How to reheat an IN-N-OUT Burger

First of all…never, EVER, reheat a burger fully assembled!

Microwaving is about the worst thing you can to to both ground-beef, and lettuce. The way the microwave works in by causing water molecules to vibrate at high speeds until they get hot. This is an instant method for draining all the good juices out of a burger patty, as well as rupturing the water-holding cells in your lettuce, turning it into limp, gray, sludge.

  1. Take the veggies off and put them back in the fridge. If you can’t replace them with fresh, shock them in a little ice water just before serving (be sure to pat them dry.) This will crisp them back up…some.

Reheating IN N Out Burger


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  1. Seal the buns, single layer, in a zip bag, and set aside at room temp.

Reheating IN N Out Burger

3.  Heat 1/4 inch of chicken stock or water in a microwave-safe container (with a lid) big enough to lay   the burger/cheese patties in a single layer. Heat the liquid until steaming, then set the patties in (liquid should not cover, just be on the bottom). Set the bagged buns on top. Place the lid on and set aside for 2-3 minutes.

Reheating IN N Out Burger


  1. If the buns are soggy out of the fridge, you can toast them, cut sides down, in a dry pan first (optional), or if they’re just plain cheap burger buns, use fresh one (they’re like 8 for a dollar, you cheap bastard…)
  1. When meat has heated through, and the cheese is soft, drain the patty on a paper towel, reassemble and enjoy!

Reheating IN N Out Burger

You can do the same in a liddled skillet. Just make sure it’s off the heat (move to a cold burner) before adding the meat.

Reheating IN N Out Burger

Personal opinion: ANY hot sandwich, once assembled, should be wrapped fully in foil and allowed to “rest” at least 5 minutes.

Just can’t get an In N’ Out in your neck of the woods? Here’s my favorite to make at home, the “Dungeon Burger!”


-Chef Perry

For more tips on grilling the ultimate burger, from grinding your own beef blend, to seasonings, sauces, and styles, check out my new Home Chef guidebook: Grilling!



Beef Masala Curry in Instant Pot, Slow Cooker, or Oven,

Beef Masala Curry

First, let’s get our terminology right…

Cooks in India typically use the word “curry” when referring to something with a sauce or gravy, rather than a specific blend of spices.

Bengal_Native_Infantry_1880The word curry was created by the British when they ruled India. It was their rendition of the Tamil word “kari”, meaning sauce.

Now the term is used to mean almost any stew-type of food from India.

Most of us Americans mistakenly use the word “Curry” when we’re actually talking about a “Masala” (meaning a mix of spices.)

Many of us, when we hear the word “masala” immediately think of Garam Masala, the popular Indian spice mix. “Garam” means warm or hot, and there are probably as many different recipes for Garam Masalas as there are grandmother’s in India…and there are a LOT of grandmother’s in India! 😉

Personally, this is my favorite curry recipe…

Beef Masala Curry

  • 2 lbs stew beef, 2 inch cubes
  • 1 lg yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 cup fresh peeled and crushed tomatoes
  • 1 cup fresh cilantro, chopped
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • 2 tsp turmeric
    2 tbsp garam masala (store-bought or see my recipe, below)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cayenne pepper (opt)
  • 1 tsp smoked paprika
  • 1 tsp lemon zest
  • 1/4 C sugar
  • 2 tbsp ghee (clarified butter), or olive oil
  • 1 cup strong beef stock
  • 1 cup coconut cream

Beef Masala Curry: The Meat

Pat beef cubes dry. (Remember, wet meat doesn’t brown, it turns grey.) Sprinkle the cubes with sea salt and black pepper, and toss with flour.

Stew Beef browning for Beef Marsala CurryHeat a saute pan over medium heat, add ghee or oil, and brown the beef top and bottom in batches. Don’t overcrowd the pan.

Remove each batch of browned beef cubes to a bowl, and add ghee to the pan as needed.

Instant Pot Beef Marsala Curry Recipe

The Curry Paste

When all of the beef has been browned, add more ghee, the chopped onions, garlic, spices, salt and pepper.

Cook until onions become translucent, for about 5-6 minutes.

ABeef Marsala Currydd your crushed tomatoes, brown sugar and cook, stirring, for another 2-3 minutes.

Pour the mixture into your slow cooker, Instant Pot, or Dutch Oven. and mix in the beef cubes.

(I like to make a double batch of the paste, to use in other recipes throughout the week!)

Beef Marsala CurryAdd stock, coconut cream, and lemon zest, and stir to combine.


Instant Pot: 25 to 30 minutes
Slow Cooker: 8 hours on low/4 hours on the high
Dutch Oven (350F): 5 hours, stirring once.

If your Beef Masala Curry isn’t as thick as shown here, and you want it to be, switch your Instant Pot to “saute” mode, or place your Dutch Oven (uncovered) on the stove-top, and simmer until reduced, stirring constant.

Serve your Beef Masala Curry over steamed Jasmine steamed rice and top with fresh chopped cilantro, if you like it.

HOME CHEF Note: This is actually my SECOND favorite curry, as I love the richer, slightly gamier flavor of lamb over beef. The rest of the recipe remains the same.

Chef Perry’s Favorite Garam Masala

1/4 cup cumin seeds
2 tbsp coriander seeds
1 tbsp tellicherry peppercorns
1 tsp cloves
2 dried red chilies
2 inch piece of cinnamon stick
2 bay leaves
1 star anise
1 tsp fennel seeds
1/2 tsp nutmeg

Add all of the spices in a dry skillet over medium heat, stirring constantly.

Keep cooking until they just start to turn brown, and you can smell the aroma. Be very careful not to let them burn.

Remove from heat and, while still warm, toss it all into a spice grinder and grind to a fine powder.

HOME CHEF Note: This Garam Masala recipe not on;y makes a fantastic curry, but it’s also amazing with potatoes cooked in coconut milk, and makes for a tasty surprise in Deviled Eggs.

Love Curries? Be sure to check out these recipes, as well…

Thai Red Fish Curry

Thai Red Fish Curry

Salmon Curry with Couscous

Salmon Curry with Couscous

Pork and Sweet Potato Curry 2

Pork and Sweet Potato Curry


Recipes from “Frugal Fine Cooking ~ A Home Chef’s Guide.”

This is the first in the series of guidebooks delving deeper into specific cooking styles and ingredients  discussed in, “The Home Chef: Transforming the American Kitchen”

Available on Amazon at:


Reverse Seared Prime Rib Roast

Reverse Seared Prime Rib

HomeChef Michelle asks:

Hi Chef Perry, I have a couple questions. Fixing prime rib tomorrow, 9 pounds. Family wants it cooked medium, serving at 3 pm. When should I put it in?

Also, how much salt?

Saw you on AMNW this week!



Hi Michelle!

Thanks for asking (and for watching the show!)

Here’s how I do it:

Dry out the surface of the roast by salting, and then resting it uncovered in the fridge overnight.

For a 10# prime, I’d use 4 Tbs of coarse sea salt, spread evenly.

Bring the prime rib to room temperature before roasting. It usually takes about 2 hours out on the counter.

Preheat the oven to 200°F

Reverse Seared Prime Rib

Pat the prime rib dry, and set on a roasting pan bone side down (fat side up). Add any additional spices. I like Montreal Steak Seasoning.

Roast until the center reads 130°F for medium doneness, about 3.5-4 hours.

NOTE: Personally, I like my center cuts to be medium rare, which gives me a couple of more well done slices at either end, so I roast mine to an internal temp of 120°F, then follow the remaining steps.

Remove the prime rib from the oven, cover with a foil and rest for 30 minutes.

Increase the oven temperature to 500°F

10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes.

Reverse Seared Prime Rib
Medium Rare Center Slice

Serve immediately.

Let me know if you have any questions along the way, I’ll be watching FB for notifications!

Merry Christmas!

~Chef Perry

Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!

Holiday Cooking: A Home Chef's Guide

Bacon Burgers with Creamy Bleu Sauce

Bacon Bleu Burger

A nice juicy medium-rare bacon-mushroom-swiss has always been my go-to burger, but this Bacon & Bleu might just give it a run for it’s money!

The blue-cheese sauce is amazing, and would make an ideal crudites dip, as well.

Bacon Burgers with Creamy Bleu Sauce

  • 1-1/3 pounds lean ground beef patties* (80/20% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 whole wheat hamburger buns, split and lightly toasted on grill.
  • 4 romaine leaves
  • 1 medium tomato, sliced
  • Additional slices of cooked pepper bacon to add whole (optional)

*Take your burgers up a notch by using your own custom burger blend.

Here’s mine, using brisket, sirloin, and bacon!

Creamy Bleu Cheese Sauce

  • 3 ounces cream cheese, softened
  • 1/3 cup crumbled bleu cheese
  • 1/4 cup mayonnaise
  • 8 slices of thick bacon, cooked crisp and chopped

Combine the cream cheese, blue cheese and chopped, cooked bacon. Set aside at room temp.

Spread each bottom bun with mayo, and top with lettuce, then tomato.

Salt and grill the beef patties, and sprinkle each with a little garlic powder, as it comes off the grill, then place on the bottom buns, on top of the tomatoes. Spoon the bacon-cheese spread the top of grilled burger patties.

Top with remaining buns.

Get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at



My Mama’s Favorite Hot Roast Beef Sandwiches

Hot Roast Beef Sandwich

636114443114791851--1-Kresge-s-Lunch-counter-sheboyganToday would have been my Mama’s 73rd birthday and, like we did every year on her birthday (and every year since she moved to Heaven) we’ll be having her very favorite dinner… a Hot Roast Beef Sandwich.

This was also our traditional meal at the Newberry’s lunch counter in Downtown Portland every Christmas season, when we made our annual trek to the “big city” to see the window displays, ride the Christmas monorail, and get my picture taken with Santa.


Every bite of the delicious comfort food dinner brings a wave of happy childhood memories.

Mama’s Favorite Hot Roast Beef Sandwiches

2 carrots, cut into large chunks
1/2 bunch of celery, leaves removed
1 sweet onion, peeled, ends trimmed, quartered root to stem
1/2 lb white mushrooms, thinly sliced
3 lbs beef top round roast
4 garlic cloves, halved
2/3 cup olive oil
1/2 cup Montreal Steak Seasoning
1/2 cup red wine
1 stick butter
1/2 cup all-purpose flour
1 Tbs. browning liquid
8 slices white bread, for serving
Creamy Mashed Potatoes

The Roast

Preheat the oven to 350F. Place the carrots, celery, mushrooms, and onion in the bottom of a roasting pan, and add wine and just enough water to just cover the vegetables.

Poke 8 holes in the sides and top of your roast and inster the the garlic pieces. Rub the whole roast with oil and sprinnkle generously on all sides with steak seasoning.

tritip6Over medium-high heat, heat a dry skilliet for 5-8 minutes and sear all sides of the roast until well browned.

Place the roast on top of the veggies (do not wash the skillet – we’ll use it again), cover the pan with foil, and roast until the meat reaches 130F (about 2 hours). Move the roast to a cutting board and let it rest for 30 minutes. Then move to the fridge to chill for 2 hours.

IMG_4515The Gravy

Strain the roasting-pan juices; discard the vegetables (do not wipe out the pan!) Melt the butter in the same skillet over medium-high heat. Whisk in the flour to make a roux, and whisk until the roux is a golden brown, and smells nutty. Slowly whisk the roasting pan juices and the browning liquid, and simmer until thickened, whisking constantly.

Slice the roast beef as thin as possible, and add the slices to the hot gravy. Set a slice of bread on each plate, and heap with beef gravy mixture.


Top the beef with another slice and bread, add potatoes to the plate, and ladle the remaining gravy on top.

Happy birthday, Mama!

~Chef Perry

The Home Chef: Transforming the American KitchenWe are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.


Chef Perry P. Perkins





The Roast Beef Po’Boy


The Roast Beef Po’Boy
Recipe by Emeril Lagasse

When it comes to these tradition New Orleans sandwiches, I usually go straight for the oyster po’ boy, but sometimes you just get a jones for something different.

Today, it’s a gravy drippin’ roast beef!

If you’re going to smoke a brisket, you learn from Aaron Franklin. Nasty Bits? Fergus Henderson. And, if you’re needing some Mardi Gras in you mouth, (in my opinion)… you find out how Emeril does it.

Prep Time: 15 minutes Total Time: 4 1/2 hours Yield: 6 servings

Warning: bring napkins!

1 boneless beef chuck roast (3 to 4 pounds)
10 cloves garlic, cut in half lengthwise
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 cups strong beef stock, plus more if necessary
Six 6-inch lengths po’boy bread or Italian or French bread
Mayonnaise, homemade or store-bought
10 ounces provolone cheese, grated
Thinly shredded iceberg lettuce
Very thinly sliced tomatoes
Thinly sliced dill pickles
Louisiana red hot sauce (optional)

Using the tip of a sharp paring knife, make 20 evenly spaced small slits, about 1 ½ inches deep, all over the pot roast. Insert the garlic cloves as deep into the slits as possible.

Season the roast on all sides with the salt and pepper.

Preheat the oven to 300°F.

Heat a 6-quart Dutch oven over high heat. Add the oil, and when it is hot, sear the meat until it is very well browned on all sides, 4 to 6 minutes per side (don’t be afraid to let the roast get very brown—this is where a lot of the flavor comes from). Then carefully add the stock and cover the pot.

Transfer the pot to the oven and cook, turning the meat once or twice during cooking, until the roast is falling-apart tender, 3 to 31/2 hours. Check occasionally to make sure that there is always at least 1 inch of liquid in the bottom of the pot, adding additional stock as necessary.

Remove the roast from the oven and let it rest briefly. Increase the oven temperature to 375°F.

Using two forks, pull the meat apart into thin shreds, mixing the meat with the accumulated drippings in the bottom of the pot. Allow the meat to cool slightly and absorb the juices before making the po’boys.

(The meat can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed—covered and in a low oven—before assembling the sandwiches.)

Halve the po’boy bread lengthwise, and spread both sides of the bread liberally with mayonnaise. Place the bottom halves of the bread on a baking sheet, and spoon the meat filling over them, drizzling it with extra drippings.

Note: I like to whisk a little roux into my drippings, and cook them down into a thick gravy before tossing it with the meat.

Then top the meat with the grated provolone. Bake in the oven just until the cheese is melted, 2 to 3 minutes. Remove from the oven and top with lettuce, tomatoes, and pickles.

Sprinkle with hot sauce, if desired, and top the po’boys with the top halves of the bread.

Serve immediately.

Laissez les bon temps rouler!

~Chef Perry



In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as “oyster loaves.” They were hugely popular.

The most accepted local theory says that the name “po’ boy”, was adopted in New Orleans restaurant, “Martin Bros.,” which was owned and operated by two former street-car conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers, in a sign of solidarity, served their former colleagues free sandwiches.

The Martins’ restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name.

In Louisiana dialect, this is naturally shortened to “po’ boy”, and eventually can to refer to pretty much anything stuffed into a bread roll.

Yes, the story might be apocryphal…but I like it!