The best barbecue is anti-corporation. This simple barbecue dish is too. It flies in the face of everything corporate barbecue wants you to believe, that good barbecue requires hours of cook time under experienced supervision and employs the use of … Continue reading Cast Iron Barbecued Crispy Thighs
Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use. Much like a … Continue reading A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds
It’s not for a lack of eggs. I raise chickens, I have more eggs then I can use most days. So what drives me to this dish. I especially like sprouted tofu, a lot. It’s not just tofu though. I … Continue reading My Favorite Tofu Scramble
I have been, and will continue to be a believer in simple good recipes that follow great technique. I often feel as though complicated directions and hard to find ingredients set us up for disappointment and failure. Don’t get me wrong. I understand the law of diminishing return. That today’s worlds best recipe will be boring tomorrow.
We need to search out new tastes, techniques and flavors but it is also important to return to the classics. For me, I also like to share my childhood favorites with my children. These rolls are a part of me. They connect me to my past, and by sharing them, they connect me to my children. Continue reading “Dinner Rolls and a Bonus Southern White Loaf”
As with anything in cooking there are many ways to cook a turkey. It is only limited by your imagination. Beer can, the Louisiana Turducken, deep fried, you name it and someone has attempted it, some with better results then others. Simply put, I am from the midwest. When it comes to the holidays I want to know what I am getting into. On the holidays I don’t like change, I am good with tradition and see no need to break with it. Continue reading “Let’s Talk Turkey”
This recipe is a throwback. It was extremely popular in the 1990s — along with duck confit and tuna steaks, seared rare. I still see it now and again on menus, but it has largely disappeared due to overexposure; we became bored with it simply because it was everywhere. Continue reading “Barbecue Chicken Pizza (+ How You Should Think About Prep)”
Great barbecue is about the cut of meat, the smoke, the rub, and the sauce. But just because sauce is only one part of the equation, doesn’t mean it shouldn’t be excellent. In fact, barbecue sauce should be so delicious that you can use it for much more than simply dipping or brushing. Continue reading “Memphis Style Barbecue Nachos”
There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues — they’re celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for a multitude of guests.
This kind of cooking takes judgement and practice, though, so unless you host these kinds of events on a regular basis, you’re more than likely cooking blind. After all, you probably aren’t buying a whole lamb or calf more than a couple times a year. It could take you a few years to get it right. Continue reading “Small Batch Barbacoa Beef for Tacos”
Barbecue is a far cry from the days past when you were simply handed a platter of meat and sent outside to a grill. I mean, you don’t see leg of lamb braising contests at every turn, or weekend-long fish sautéing competitions — at least not yet — and while you won’t see men look longingly at a stock pot, they will ogle a smoker or a grill like it’s the centerfold of a men’s magazine. Continue reading “All About Smoking + A Pulled Pork Sandwich”