Posts By David Offutt

I am working through the Charcuterie book, having done bacon and I am now setting off on a Pastrami adventure. I am picking these recipes to get started as they are seem …
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I am enjoying the process of making sausages. This one is a Nurnberger style bratwurst. It was a little tough to find a recipe. Some called for caraway but checking …
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With the smoke shack built and tested it is time to do a little more. I have a chunk of cured pork belly, and the ingredients for bratwurst and kielbasa. …
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The grocery store is one of my favorite places, along with a home improvement center or hardware stores, it is my favorite place to shop or browse. One difference I’ve …
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You all know by now that I am a huge fan of pork, such a noble beast, snout to tail, it’s all delicious.  I’ve always loved bacon, salami (salumi), and …
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A cold winter morning yesterday, I was in the mood for some long simmering goodness on the stove. Checking my supplies and I decided on my take of a Bolognese …
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Last week, during the evenings I finished the functional build  of the smoke shack by installing the roof and the smoke stack. I used left over shingles so that part …
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I had a couple beef shanks in the freezer that I took out to thaw yesterday.  Shanks need a long slow cooking and this is a perfect technique.

Red Wine …
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Straight from the New York Times’ (Wed Feb 24 2010) Mark Bittman (I am a fan), this simple dish was perfect on a cold night. The chorizo is the cured  & dried Spanish …
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