Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
Do you realize it’s been over 25 years since beer-can chicken entered the American culinary lexicon? For more than two decades, people have been cooking this intriguing dish for parties and cookouts and even competitions. It is an undeniably fun way to cook a chicken, but we wondered: is it a better way to cook…
There is no end to the ways you can play with the flavor profile of pork belly burnt ends. You can go fiery-spicy, Asian-sticky, classic BBQ, Mexican barbacoa, or you could follow our lead and take a page from the Filipino kitchen playbook and go adobo. Adobo pork belly burnt ends are savory, rich, sweet,…
A traditional roast leg of lamb is a beautiful piece of meat. Served alongside roast veggies, maybe some steamed asparagus, it’s an enticing centerpiece to any feast—even just a weekend cookout. But if you want to freshen up your feast while also getting dinner to the table much more quickly, then you should try making…
Back when I was working at the butcher shop, we sold a fair few pork steaks on any given weekend. It was in the midwest, a place to which I was not native, and I thought that all these people must be taking the steaks home and eating tough, sad meat. An old-timer spoke to…
Kielbasa. I mean, do I even need to write an introduction? Do I need to find some central metaphor around which to construct this narrative? What more can be said than “smoked homemade Polish sausage”? But paragraphs need writing, and blog posts need starting so here we go. Fresh-ground kielbasa temp: 150°F Kielbasa is an…
No matter the party, I believe there’s almost always a place for deviled eggs. Fourth of July? Picnic time. Thanksgiving? Put them on the buffet. A Huge Dish (wink) football game? finger foods reign supreme. These smoked deviled eggs are a perfect addition to any feast. The smoking adds depth of flavor, and…well, we don’t…