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I had a cool meal at a place called Cure in Pittsburgh. Our entree featured a foam sauce that really inspired me. I've had my eye on an ISI whipper for close to a year, and that meal put me over the edge. About a week ago the ISI gourmet hit $72 on Amazon and I pulled the trigger. Over the...

well that's humbling! I've always had a camera, but kind of got away from it when things went digital. When we finally invested in a dslr and started shooting it for the first time, I had a huge grin on my face and was totally hooked. I take pictures almost every day now :D I like to share...

I had been using a slightly modified verison of the one posted on the Pickled Pig's site I went 8 hours before foiling, and then another 2 in foil. At 8 hours, they were about 165* in the center, at 10 they were around 195*

It's been awhile since I cooked some pork butts. Here's a few shots from about 3-4 hours in to about 8, right before I foiled notes: this was probably the first time I cooked a butt without injecting and the pulled product was noticeably drier I used a mop of 50% oil, 50% water, vinegar...

microserration is bs. Sure it works but it tears. A properly sharpened and polished edge is superior but requires more maintenance. I can microserrate with a couple quick passes with a very coarse stone

It's all what you're after. I totally get guys who just barbecue and grill. There's a real sense of accomplishment in following a long process to completion. I just happen to dig any long process in cooking. If you can successfully pull off a rack of ribs or a tender brisket, there really isn't...

canon t2i, typically with a 40 mm 2.8

steaks are bagged and held in a temp controlled water bath

Thanks everybody! No Flash! I photograph food...a lot, but not professionally. I have a Nickel City Smokers facebook page with over a 1000 photos (lots of stuff that I don't post here because it isn't grilling or bbq), feel free to check them out if you're bored :D

We were asked to cook a meal for our friend's parent's 50th wedding anniversary. Here's a bunch of pics from the prep and meal. pork rillettes made from local heritage pork belly and shoulder Lardons for the salad from homemade berkshire bacon Prime strip steaks Charcuterie and cheese...

sounds like something I would do ;-)

At Restaurant Depot, I buy packs of short ribs that come in 5 bone plates, roughly 10-12" square. The meat is thickest at one corner, and thinnest at the opposite corner. If you removed all the meat from the ribs, and cut it in half along the diagonal, you would have a triangle of meat, all with...

Interesting use of the freezer to dry the surface of a steak before searing: http://lifehacker.com/get-steakhouse-quality-crust-on-grilled-steak-with-a-qu-485939693

I'd practice with some hot and fast. The brisket will progress faster and change towards tender will be more obvious. I say practice because chances are you will over shoot tender during the rest.

I just discovered this product and I'm hopeful it'll make it's way into the US. It looks like it was designed in the UK and is a relatively new product

head over to the "charcuterie" forum. You will find tons of great info there.

I started using Humphrey's when I started a quest to get the cleanest burning charcoal I could find. Humphrey's is one of the few brands that uses American hardwood. It seems like a lot of charcoal comes from South America which smells a bit different when burning.

I think you solved your problem. Another trick is to get the cold meat on right after you start you minion and keep your vents choked a bit so you run a really long ramp up to your cooking temp. I believe wet surfaces will also help pick up nitrogen compounds, and evaporative cooling will slow...

personally, I stopped cooking loin back for that very reason. The thick lean part doesn't have enough collagen or fat to help it through the long cook and it simply dries out. Now thick spares would be awesome because it's belly that would be on top, but bacon is too profitable to lose to the...

I'm guessing you'll need to do something to your lid to be able to hang a turkey which will be a pita to set up and unload. I hang full sides of belly, but I stack up two middles.