Well now that Thanksgiving is over and all of our bellies are full. What are you to do with the leftovers. A great way to make that bird stretch out for another delicious meal it to make a Turkey noodle soup. OK so you have the carcass and a few parts left. … Read more
Sausages have a reputation for being easy. They’ve got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside. But there’s a difference between “yeah, that’s a good sausage” sausages and “holy crap, how did they fit an entire pig’s worth of flavor … Read more
The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it’d be the Beef Wellington. Complex, beefy, buttery, oozing with juices, and packed with flavor, it’s hard to get more decadent than this, my friends. Source: … Read more
Smoked Turkey Spatchcock style Tired of cooking your turkey the old traditional way. Have you ever thought of smoking your bird? Today we walk you through the process of having that perfectly smoked Thanksgiving dinner. I recommend you use a 10 to 14# bird, That will feed six to eight people. First thing we need … Read more
There’s a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there’s the folks who claim you’ve got to treat your cast iron cookware like a delicate little flower. On the other, there’s the macho types who chime in with their my cast iron is hella non-stick or goddam, does … Read more
Portland BBQ The link will take you to a write up about How Aaron Franklin Cooked Barbecue for Portland’s Feast Aaron Franklin is the pitt master for beef Brisket
http://www.motherearthnews.com/real-food/smoking-meat-ze0z1508zcwil.aspx
Consumers are buying less meat overall, and for the first time they are using meat more as an ingredient than as the focus of the meal, new industry research indicates. Source: Meet the new meats: Industry caters to consumers’ appetite for convenience – Omaha.com: Money
This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And unlike many other places that claim similar results, I … Read more
Baby back ribs (also known as loin ribs) are the most tender pork ribs. For this recipe you need a charcoal grill with a lid, and a clean, sterilised spray bottle. For the wood 3-5 pieces of oak or cherry wood (our favourite for smoking pork ribs), or hickory, apple or mesquite if you want … Read more