Category Archives: smoke

Rib Belly Prep

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

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Learning from Aaron Franklin

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

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En plein air

Pretty happy with our spur-of-the-moment outdoor grilling station.

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Smoke and Barley

A handful of things into the smoker on this cold Saturday morning: pork rib and belly trim (for a batch of pork and beans, coming soon), kosher salt, coriander seeds, and 2 lb of barley from Eric to mix into … Continue reading

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Back to smoking

It’s been a while, and although there are a lot of projects on the back burner (and ’tis the season for things fermenting in the basement), I haven’t had the chance to post on most of them. So, a Saturday … Continue reading

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Pork and Beans

Last summer I made Adam Robert’s “Best Beans of Your Life” (which are actually The Barefoot Contessa’s beans, but I head about them through Adam’s blog The Amateur Gourmet), and they were really tasty. Start with dry kidney beans, add … Continue reading

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pickled peppers and pig’s ears

So here’s steps 2 and 3 of project pig’s ear, and a quick new favorite technique (well, old technique actually) for pickled peppers. 

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Crispy pig’s ears, step one

I’ve decided to revisit the crispy pig’s ears that I made last year, building on their success, and tweaking the recipe just a bit to improve them. The basic gist is the same: overnight salt, coriander, crushed garlic, and orange … Continue reading

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Lamb Bellies and Saugatuck Craft Butchery

After hearing about this place from a friend over lunch a few weeks ago, I took my first trip down to Saugatuck Craft Butchery (575 Riverside Ave, Westport CT) to see what their shop was like. In their words, it’s … Continue reading

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Cold Smoke, Round 2

A quick and simple post to share a bit more about cold smoking. Paul wrote about this last January when he built his smoking rig, and then again in May when he made @ideasinfood’s smoked fried chicken. (Incidentally, Alex and … Continue reading

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