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I didn't have much control over the article. It just happened that the author called me as I was getting info together for the charcuterie club. I sent him the doc and he edited it down to what he needed. There is a chance he may feature me as a local "cook of the month" so we can all look...

Jim, I have to say that I'm really glad you stuck this one out and I'm proud of you. There is so much out there in the world of food and it's sort of depressing to see how dependent many of us are on a few choice cuts of beef or pork.

kettle stadium?

it just so happens that I helped write an article on making bacon: http://www.buffalonews.com/apps/pbcs.dll/article?AID=/20120926/LIFE01/120929363/1057 the "basics" are just that, they were part of a larger document that I wrote up for the local charcuterie club that I lead. I suppose at some...

nice work!

I was visiting a relative near Cranford NJ and we found some at a King's supermarket. They had decent marbling, but no fat cap or point, and were maybe an inch in thickness. I've tried a couple of "wagyu" briskets and have come to the conclusion that they aren't really worth the price. There...

agreed. that was a great shot

great cook! We all work so hard on our grilling skills, it's great to see one of us get a chance to use those skills on top quality meat. The mountain pig sounds perfectly awesome. I assume your SV rig has some kind of heating element. I'm guessing it's a round thing that heats and bubbles? I...

simmer them in a mix of vinegar, water, salt and sugar until they plump back up. They are awesome.

if they can make birch syrup in Alaska, they can do it in Canada. Just because they don't, doesn't mean they cant :) keep in mind that we are about the only team that even considers the theme as part of the dish (it's not part of the rules). I heard fish tacos, pecan crusted something or other...

Thanks everybody! I should mention a little of my rational. I was trying to think of the most memorable fish dishes I've had, and they all were whole fish. I knew I couldn't serve a whole fish (with the six individual servings requirement), so I wanted to create the same feeling as if each...

We cooked in a KCBS comp this weekend that had tagged on a side dish category of fish (the event theme was "Oh Canada"). I cured some salmon with some Alaskan birch syrup, salt and little Szechuan peppercorn and long pepper. I smoked it over alder and glazed it with more of the birch syrup and...

I was thinking that, and figured it would be the easiest solution.

might have to throw some moisture into the next trial. I've been debating with a friend how garlic salt would act any differently then garlic powder mixed with salt and other rub ingredients. We're baffled, so I may try another run this weekend.

For a while I was using some commercially available rubs. I liked the way they held their color, and had good taste intensity without a cakey layer of ground spices. Despite all that, they really didn't help our scores and got me further from my goal of trying to compete with my own recipes...

Great Job JimK!

thanks everybody! stop by Oinktoberfest 9/21-9/22. I'd be happy to chat

good morning! 10 lb choice brisket about 3-4 hours in. I was running 275*-300* and the rub had a bit of chile and sugar, as a result there was a little charing the second wsm handled the st louis spares. I made my standard rub and kicked it up with some Old Bay. After two trips the coast...

couldn't agree more

relaxing is what I do best :)