Recent content by Chris Derum


 
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    Local SF Bay Area Question on Meat

    Michael, I know it's not the East Bay, but Willowside Meats in the North Bay has quality meats. I go there quite a bit for meat. They've always had what I wanted or were able to get it. Killer sausages as well. Willowside Meats 3421 Guerneville Road Santa Rosa, CA 95401 707-546-8404
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    Tasso Ham smoke wood suggestion

    I'm going to give the Tasso Ham recipe a shot in Michael Ruhlmans Charcuterie book. Any suggestions on which kind of wood to use for the smoking process?
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    Rutabagas, Turnips and, Parsnips

    We usually chop all three with a carrot, toss with some EVOO, S&P, some dried herbs and roast them in the oven.
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    NY Style Pizza Dough

    I gave this recipe a go for a couple of reasons. First there are very few places to get quality pizza in my area. The places that are decent I’m looking at $25+ for a decent pizza. I guess I hadn’t realized how the price of pizza has risen so much and the quality hasn’t kept up with it...
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    Using maple or walnut as a smoking wood?

    I use maple quite a bit. Usually combine it with apple or cherry.
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    Big Cook, and Charcoal Search

    Chuck- Sounds like you're liking the Lazzari lump. Not sure if its similiar for you in your area, but it is next to impossible finding any sort of decent lump up here in the north bay. I know other guys have mentioned they like Hump Lump. I checked it out there is one place up in Redding...
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    New Year's Diet :(

    yawn
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    Almond Wood

    Maybe I'll give it a try. I usually pick up smoke wood at BBQ Galore so I have a nice variety, just no Almond. Chuck, I need to take a trip down to Lazzari to pick up some lump. There is no lump worth a darn in my area...at least I haven't located any yet. If I remember correctly I recall...
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    Almond Wood

    I was at a local gourmet grocery store yesterday and they had some Lazzari Almond Firewood. I was wondering if it would be good to smoke with. Wouldn't be to much trouble to cut the logs down into managable chunks.
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    Golf ball ding in lid!

    K- It wasn't my ball, I think my ball hit the mailbox Fore Right!!
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    Who is cooking today? 12/21/08

    Sorry, I can usually figure out que lingo, but what are moink balls?
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    3-2-1 Rib Convert

    Hey Pat, Good job. Its a great when you feel like you pulled off a great cook.
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    The Kruger Safety Compilation v0.1

    uhhh...Shawn it appears you have spent plenty of time on this. Any more detail and my brain might start hurting. Good job my man!
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    Michael Ruhlman's Maple Cured Bacon from "Charcuterie"

    I recently made this recipe. I had a 8.5lb belly and cut it in two. With one I used this recipe, the other I made a plain cure and smoked it with apple wood. Both came out way better than anything I could get in the store. However, the maple one had a slight hint of a hammy taste that the...
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    OK, I've been converted. I'm a lump guy now

    Alan--I just got back from my local BBQG and they gave me the same story about the 20# bags being in soon. Ever since they announced they were shutting down stores, my store has gotten pretty sparse, even though they said they're staying open Trying to find any sort of quality lump in my area...
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