Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
Is there anything a rotisserie chicken can’t do? It has become the Swiss-army knife of the home kitchen. Delis and meat departments of even moderately-stocked supermarkets now sell them in little characteristic bags or plastic carriers, and they have woven themselves into the fabric of the American dinnertime. They are used for chicken salad, chicken…
We all have our favorite BBQ joints. Maybe your number one is a walk-up shrine of the local BBQ style—a road-side shack in the backwoods in the next county over. Maybe it’s something in another state that you tried once and you’ve made a pilgrimage to ever since (or, best of all, maybe it’s your…
I feel like I could write an entire blog devoted to tacos and keep myself in material for years. Endless variations can be traced from region to region for authentic tacos, and those variations can be reshaped and reformed by fusing them with other cuisines and ingredients or methods to create yet more variations. I…
You paid good money for a quality brisket. You trimmed it and seasoned it carefully. You stayed up half the night tending the coals.* You patiently rested the brisket and sliced it for every person at the cookout individually. Everyone loved it. You loved it! But somehow…somehow there are…leftovers? With all the work and care…
Sometimes we want some good, meaty BBQ beef but don’t have either the time or the money for a good brisket. That doesn’t mean we should despair, though! There are other cuts of beef that you can smoke for delicious beef flavor, and chief among these is chuck. Smoked beef chuck takes less time to…
If there is a food palate that pairs sweet and savory together better than Korean food, I’m not sure what it could be. Korean cuisine—and its American adaptations—joins the deep savoriness of soy sauce and fermented pastes with the pleasant sweetness of sugar, honey, and fruits like no other. And a prime example of this…