Tag Archives: chicken

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 →

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Smoked-chicken pot pie

Posted on May 26, 2012 by Scott

What? You mean you’re not planning on making chicken pot pie for your Memorial Day barbecue? (We might still make smoked fried chicken or garlic sausages for Monday, which are always great ideas.) It’s been rainy and gross all week, … Continue reading →

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Cold Smoke, Round 2

Posted on January 14, 2012 by Scott

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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Recent Projects

Posted on November 11, 2011 by Scott

Busy, busy, busy. Work and home have been full, to say the least. But we do have to eat, so there have been a few food projects to note:

Posted in brine, charcutepalooza, chicken, cure, pickle, pork, sausages | Tagged , , , , , , | Leave a comment

What’s gonna work? Teamwork!

Posted on June 15, 2011 by Scott

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 →

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Fried Chicken for Memorial Day

Posted on May 28, 2011 by Paul

As Scott posted back in January, Ideas in Food by Aki Kamozawa and Alex Talbot is a brilliant new food manual/cookbook that everyone should check out. What I love about their approach is that they do crazy, fancy, technical stuff … Continue reading →

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Hot Smoking – the gateway technique

Posted on April 15, 2011 by Scott

We were very excited when we read about the April Charcutepalooza Challenge. In fact, hot smoking is what got me started in on Charcuterie about 5 years ago. I started out by smoking fresh pork belly, then moved on to … Continue reading →

Posted in bacon, charcutepalooza, cure, pork, sausages, smoke, technique | Tagged , , , , , , , | 5 Comments