Whew! I hope you all had a great Christmas holiday and are resting up for the New Year!
There was a bustle of activity around here. I was busy brining, … 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.
Duck + salt = delicious!
Duck proscuitto must be the easiest thing to make! Duck breast nestled into a bed of kosher salt, covered with a layer of salt and … Read More
More than 10 years ago, shortly after my divorce, my then very small daughters had spent Christmas day and dinner with their mother and her family. I was putting together … Read More
It is the time of year that hearty fare beckons us to the table. It is also the traditional time of year to harvest those animals that would supply meat through … 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’ve had a taste for some smoked duck since I first smoked some chickens in my new smoker. I’ve been delayed by several severe storms but last night I finally … Read More
For those of you following along, I built and used a cold smoker last fall and winter. Since then I’ve been looking into a hot smoker.
Leading up up to … Read More
Gastronomic Gardener 2010-2022