Category Archives: technique

En plein air

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

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Slow lamb

Today was a terrific holiday, a full house with family, kids running everywhere, grandparents, aunts and uncles around, helping in the kitchen and with the kids, good food. I slow-roasted a leg of lamb. VERY slow. Instead of a “7 … Continue reading

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Assorted Links 8/22/12

Plenty of great things out there. Here’s what caught my eye in the past few weeks: Smoked porchetta di testa (From Belly to Bacon). Dill pickle gear (Food With Legs). How to Smoke Salmon (Hunter Angler Gardener Cook). Go Pig … Continue reading

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Popcorn, anyone?

“So, do you guys want some popcorn? We’re going to watch a show.” (Read: it’s rainy, and we’re putting on Planet Earth.) “Yes, please.” (Are kids always more polite when you recall earlier conversations? Maybe.) “Popcorn!” says the little one. … 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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What To Do With Your New Kitchen Toys

I mentioned to the folks on Twitter and our Facebook page this week that my brother Paul made me a cold smoker for Christmas, which I’m pretty excited about. It’s the same kind of rig that he put together last … Continue reading

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Fried Rib Day!!

I know this sounds a little over the top, but trust me when I tell you it may be one the the most amazing things you will ever try. This whole idea came up when me and my friend Dave … Continue reading

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Beef Short Ribs

Beef short ribs…a flavorful, cheap cut of meat. As of late I have been looking for the cuts of meat that are overlooked by most consumers. I get all of my meat from my local IGA and I do this … Continue reading

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The Great Return of the Hot Dog

The way I see it, there are three kinds of people: 1) People who don’t eat hot dogs anymore. They’re grossed out by byproducts, preservatives, and the meat leftovers that usually end up in commercial dogs (which is understandable, as … Continue reading

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What’s gonna work? Teamwork!

It’s good to have help! I was going to say something snarky like, “Look, making sausage is so easy, my two-and-a-half year old can do it!” But that wouldn’t be entirely true, since he didn’t do any of the cutting, … Continue reading

Posted in charcutepalooza, chicken, pork, recipes, sausages, technique | Tagged , , , , | 11 Comments