Author Archives: Scott

About Scott

occasionally-bearded teacher/musician/cook

Rib Belly Prep

Posted on July 1, 2015 by Scott

A short basic cure (3 days, I think) with kosher salt, pink salt, sugar, fennel seed, crushed coriander, pepper flakes, ground black pepper, and fresh thyme; then perhaps a run through the cold smoke followed by a slow cook, cool, … Continue reading →

Posted in grill, pork, roast, smoke | Tagged 4th of July, belly, pork, recipe, ribs, roast, smoke | Leave a comment

Learning from Aaron Franklin

Posted on June 17, 2015 by Scott

I just finished reading Franklin Barbecue: A Meat-Smoking Manifesto, and I’m pretty excited to put some new information to work at home (well, old information/technique, but some ideas that are new to me). I’ve really only made a handful of … Continue reading →

Posted in barbecue, beef, cookbooks, smoke | Tagged Aaron Franklin, barbecue, books, brisket, Franklin Barbecue, smoke | Leave a comment

Juniper Infusion Experiment #2

Posted on April 4, 2015 by Scott

Not quite sure what to call this. It could be considered “gin bitters,” although there aren’t any bittering agents included. But it’s an infusion of berries and spices in 100mL of vodka, and I think I might use it in … Continue reading →

Posted in drinks | Tagged bitters, cocktails, drinks, infusions | 2 Comments

Post St. Patrick’s Day Hash

Posted on March 19, 2015 by Scott

This is one of my favorite breakfasts of the year. There’s nothing complicated about it, and it’s easily made from the leftovers from your St. Patrick’s Day corned beef and cabbage. It’s reason enough to make more brisket than you … Continue reading →

Posted in beef, breakfast, cure, holiday | Tagged breakfast, corned beef hash, St. Patrick's Day | Leave a comment

Stout Week

Posted on March 22, 2014 by Scott

A nice finish to what I’ve decided now to call Stout Week. It was an unofficial celebration that started on St. Patrick’s Day with a McGovern’s Oatmeal Stout (Belfast Bay, Maine), a beer that was impressively identified by my friend … Continue reading →

Posted in brew | Tagged beer, oatmeal stout, stout | 2 Comments

St. Patrick’s Day Reuben

Posted on March 17, 2014 by Scott

Today’s mission accomplished:

Posted in beef, brine, pickle | Tagged corned beef, reuben, St. Patrick's Day | 1 Comment

Lamb Sausage with Liver – Burns Night 2014

Posted on February 5, 2014 by Scott

Some hae meat and canna eat, And some wad eat that want it; But we hae meat, and we can eat, And sae the Lord be thankit. – Robert Burns The business of school, home, and grad work have … Continue reading →

Posted in lamb, offal, recipes, sausages | Tagged Burns Night, haggis, lamb, recipes, sausage | 1 Comment

Pickle-brined Chicken

Posted on January 5, 2014 by Scott

Nothing revolutionary here, but this process made for some great roasted chicken thighs. I didn’t have any buttermilk on hand, so I mixed up a little pickle brine with milk and hot sauce. After soaking overnight, dredge in seasoned flour, … Continue reading →

Posted in brine, chicken, pickle | Tagged brine, chicken | Leave a comment

Adventures in Cultured Dairy

Posted on December 8, 2013 by Scott

So, here begins the experimentation. I’d never made butter before today. Apparently many people made it once in elementary school, shaking heavy cream in a Ball jar until it separates. (Is that all it is? because that sounds like it … Continue reading →

Posted in books, dairy | Tagged butter, culture, dairy, ideas in food | Leave a comment

Eggs, whiskey, and science: Aged Eggnog

Posted on December 3, 2013 by Scott

I just started a batch of 3-week eggnog to have on hand for Christmas festivities later this month. This particular recipe was inspired by a combination of factors: Ruhlman has been talking up his aged eggnog for years now, and … Continue reading →