Tag Archives: smoke

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

Smoke and Barley

Posted on March 16, 2013 by Scott

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 →

Posted in brew, condiments, pork, smoke | Tagged brewing, cold smoke, grains, pork, smoke, spices | Leave a comment

Back to smoking

Posted on November 3, 2012 by Scott

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 →

Posted in pork, smoke | Tagged pork, smoke | Leave a comment

pickled peppers and pig’s ears

Posted on June 13, 2012 by Scott

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.

Posted in brine, cure, offal, pickle, pork, pressure cooker, smoke, Uncategorized, vegetables | Tagged natural pickle, offal, peppers, pickles, pig's ears, pork, Saugatuck Craft Butchery, smoke | 2 Comments

Lamb Bellies and Saugatuck Craft Butchery

Posted on March 27, 2012 by Scott

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 →

Posted in cure, lamb, smoke | Tagged bacon, butchers, CT, cure, lamb, lamb bacon, recipes, Saugatuck Craft Butchery, smoke, Westport | 2 Comments

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 →

Posted in chicken, condiments, equipment, smoke, technique | Tagged chicken, equipment, smoke | 9 Comments

Charcutepalooza Wrap-up: Back to Basics

Posted on December 6, 2011 by Scott

So, coming up with a plan to show off a bit of what I’ve learned this year, I figured I’d go back to the basics. We started this blog a little more than a year ago (just 2 months before Charcutepalooza … Continue reading →

Posted in bacon, brine, charcutepalooza, cure, pickle, pork, sausages | Tagged bacon, boudin blanc, charcutepalooza, pork, sauerkraut, sausages, smoke | 1 Comment

Fried Rib Day!!

Posted on November 26, 2011 by Chris

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 →

Posted in pork, smoke, technique | Tagged frying, pork, ribs, smoke | 2 Comments

The Great Return of the Hot Dog

Posted on July 15, 2011 by Scott

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 →