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
What makes it a Texas BBQ? While other parts of the country think of pork shoulder or ribs as BBQ, in Texas it means beef brisket and sausages. Smoked over mesquite, this is as authentic as I can get here in the suburbs of Chicago.
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
After my post on using the smoker
Let’s try this again, last time I bought the beef short ribs but they were the wrong cut for this, though they were excellent braised. This time, I purchased the … Read More
Gastronomic Gardener 2010-2022