Search results

Just brought mine home. Only 1 store in this area has them at that price, but other stores that don't carry grills off-season have half price sales going.

Does anyone have any recommendations for a gravy, or more accurately fat, separator? Curious about the Oxo one as well as this really odd one that Ruhlman recommends. Thanks!

This was my last really big cook before the 2-week early birth of my son last March. I'm finally posting it now because it was one of my best, and also because we're going with a St. Patty's theme for his first birthday party in about a month and I'm trying to remember how I did it! Rather...

Hi everybody! I again apologize for not posting much for the past 8 months or so. It's amazing how much time an infant can consume. I have a few cooks that I need to post, but thought this might be useful info -- especially with Christmas coming. Here are a few shots of hams and bacon (on...

Hey Everybody, I'm still alive and I do check in here often, but the little guy has been keeping me too busy to post. I still owe you all a lengthy St. Patty's Day Corned Beef post (which will give you an idea how long it's really been, or what Tyler's birthday is!), but these are a few more...

I know that I've been posting somewhat infrequently over the past few months, and I had every intention of coming back in a big way this weekend with a huge corned beef post. You see, I corned a whole eye round of beef and made a batch of Irish Stout for St. Patty's Day. I also intended to...

Has anyone ever done it? I just made a large belly into bacon and froze the (cured and smoked) skin. The reason I saved it is because it was recommended in Cooking by Hand as an ingredient in Italian Sausage, but I've never heard of it before.

Like many of you, I have a Chef's Choice slicer. Just wondering where you purchase the food grade grease for it? I'm putting together an order for Butcher-Packer and found this stuff which seems appropriate but requires a grease gun...

Let me get this one out of the way first, since it has nothing to do with bacon. Chicken in Sour Orange, Sambal Oelek and Penzey's Adobo. Grilled chicken, along with tortillas. Getting puffy. Plated with homemade guac, cheese, shredded cabbage and hot sauce...

Pork Steaks! I stopped in a grocery store I never shop at and not only found them, but they were half price. 5 of them was around $4, so I couldn't say no-- especially after complaining in 457 other posts that I couldn't find them around here. I followed the procedure of Pork Steakmasters Bob...

This is the ham that was hiding on the bottom rack during Smoking Marathon Part 1. This started out with a leg so fresh that it was wondering what hit it not long before this shot was taken. Once home, he was skinned and went into a brine to cure. The cure was also injected to help...

In addition to the cheeses I smoked last week, we're also making bacon for presents this year. And I'm curing and smoking the ham for Christmas dinner, but that will be another post. This was a 14-15 hour smoke involving 40+ pounds of meats from various animals. 16 pounds of belly in an...

Here's a clean out the fridge meal with a Mexican bent. Due to the mess that I was making in the kitchen and my low expectations for this meal, there are no prep or grill shots (sorry Jim). The avocados were turned into guacamole. I mixed ground turkey with shredded Mexican cheese, Penzey's...

Since this has been a hot topic lately, and I just happened to be smoking about 14 pounds of the stuff for Christmas presents and general snacking, I thought I'd share my method. Ambient temperatures were already pretty low, so I just went with an empty water pan topped with a foiled clay...

Here's how I do it. 1. Light coals. 2. Joint the flappers. I use Alton Brown's method which is fast and easy. 3. Coals in the bottom, waterpan out, one lump of apple on the coals, wings on the top rack, all vents wide open, door cracked slightly open to get temps in the 325...

I was shopping for a pot for homebrewing tonight and found this suggestion from Amazon.

Here was my solution to use up the rest of my beef short ribs, but would work quite well for any leftovers. Homemade bacon ends diced. Onion and jalapeño added. Short ribs added. Fork-tender potatoes hit the party. I seasoned them with similar ingredients to the short rib paste...

This is based on Kevin Kruger's recipe, found here. Duck and some chorizo smoking away, along with short ribs from another meal. After a good smoking. The duck was then cut apart. I took all the meat off, a few choice pieces of skin, and then threw everything in a stockpot and cooked...

This was a new one for me. Made up a rub of Kosher salt, pressed garlic, black pepper, white pepper, EVOO, thyme and bay leaves. On the WSM. Kindly ignore that duck and chorizo, that's for another post. I had to keep turning and rearranging so nothing dropped in the pan I was using to...

It feels like its been forever since I grilled, let alone posted anything, so my apologies for a meal that isn't terribly exciting. Frozen artichoke hearts: thawed, marinated in EVOO/lemon juice/KS/P, skewered and on the grill. Also pictured is some homemade tomato basil chicken sausage...