Search results

I am on tap to bring coleslaw for pulled pork sandwiches for a family gathering on Saturday. I have been trying to find a recipe and so far have found one in The Barbecue Bible (Raichlen). It is for a North Carolina Style Coleslaw - no mayo. Is this sort of coleslaw the best for pulled pork...

Hi all: I started curing (Ruhlman's recipe) 3 pork bellies (Large Black Pig) on June 23. On June 26, 3 days later, I decided to have what turned out to be a mild heart attack and I was carted off by ambulance to the Heart Institute in our city. I have just now come home and, of course, my...

I want to smoke some bacon and salmon by following the recipes in Michael Ruhlman's book "Charcuterie". Both of these call for pink salt. From what I can gather, pink salt is the same as Prague Powder except the pink powder is dyed pink and Prague Powder is white. Is that correct? I also...

This is what I serve with Duck Breats With Ancho-Chili Sauce which I posted in "Poultry" This came from Cuisine at Home. TROPICAL COUSCOUS Toast in a dry pan: ½ cup slivered almonds Whisk together for the dressing: 2 T white vinegar 2 T pineapple juice 1 T vegetable oil 1 T lime juice 1 T...

This is a recipe I got out of The Gourmet Cookbook. I have made it many times and we enjoy it very much. I serve it with "Tropical Couscous" which I have posted "Side Dishes". Duck Breasts With Orange-Ancho Chile Sauce Ingredients: 3 dried ancho chiles, stemmed and seeded 2 cups boiling...

Hi eveyone - I am new to this site and this is my first post. I stumbled across it when I was doing some reading on the Smokenator. I have a question re: silver maple. We have a big silver maple in the back yard which we are planning on having cut down. Is this wood any good for smoking? I...