FOGO Tips and Tricks

Scallops are one of those foods that many people are afraid to cook, yet they are one of the simplest and tastiest treats anywhere.  They don’t require much in the way of preparation and they are done cooking before you even know it.  You owe it to yourself to try these delicious little sea creatures.

The big decision is, do you want northern, cold water tails or Florida, warm water tails? Both are most definitely tasty treats that you’re sure to enjoy, but….which is better? We answer that very question in this weeks video. Take a look, try it for yourself and see if you agree with our outcome.  

This week, we try to answer and finally resolve the great steak debate, which steak is better, cast iron or open flame cooked.  While each has it’s own special flavor and texture, there can only be one winner, right?  Click on the video link and see what Captain Ron and his daughter Kaitlyn were able to come up with for an answer.  The results just may surprise you!  

This week we try to help with that process and compare two pieces of filet mignon from Josh’s Premium Meats in Miami, the Australian Wagyu BMS (Beef Marbling Score) 8-9 filet mignon and a Japanese A5 Wagyu filet.  A5 is the highest possible quality rating awarded by the Japanese government.  

Welcome back to another exciting week of The FOGO Life.  Last week we showed you how we unpackaged, assembled and seasoned the new FOGO Cotton Gin ...

In this video, Ron is trying to see what's better when reverse-searing a steak on the Big Green Egg: finish it over live fire or cast iron?