Sous Vide Short Ribs, glazed with Char Sui inspired BBQ sauce – ultra tender beef just in time for the Fourth of July!
We are experiencing a several day thaw though we’re solidly in the middle of snow covered winter. The overcast skies and cold days, still-long nights makes me want to cocoon … Read More
Almost a week later, sitting here, if I close my eyes, I can almost be transported back to Jamaica, warm sea breezes, the smell of jerk chicken, and … Read More
Not all recipes come out of a book, or a magazine, or an interesting website. Some spring forth, a hybrid of ideas that percolate into something new.
Inspired by a … Read More
Dolmades are wonderful little bites, grape leaves wrapped around rice or savory meat. The Swiss Chard is still producing so I decided to replace the grape leaves with Chard. The last … Read More
What’s going to make it Carolina style you ask? For one thing it’s the sauce, BBQ sauces are highly regional, and even in North Carolina there are different favorites. I … Read More
Few things say 4th of July in the U.S. like a cookout, and today will be an epic one. I’m smoking two pork butts, and two racks of pork ribs. The … Read More
I ran out today to pick up a variety of meat as I plan on relaxing tomorrow, doing no yardwork, sitting in the shade and running the smoker. As usual … Read More
After my post on using the smoker
Gastronomic Gardener 2010-2022