Friday, December 18, 2015

A Trifle of Dessert Fun


While I love BBQ it's not the only thing I cook. I like to try out various things and especially desserts. I like to find new things I can feed my friends and family.

This time of year I like to make and play with desserts. One dessert I make every year is biscotti, the recipe is from The Joy of Cooking pg 834 (in my edition). This year I received some 3.4oz dessert cups from Cambro to do try some things with. So once again I got to play with my food.

Homemade Andouille Sausage

One of the things I like to make with left over turkey is turkey gumbo so this year I decided to make the sausage for it too. I used a recipe from the cook book Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is a great book all about curing and smoking meat. Defiantly worth the investment. This time I also decided to use real hog-casings, which I hadn't done before.

Making the sausage is fairly simple but takes time. and when it's done it tastes so good.

Thursday, November 19, 2015

BBQ 101 - Sauces

This is a topic I have been avoiding. It is very personal and can be very divisive as we have seen in NC. The state is split into two camps, Eastern Carolina Sauce and Western Carolina Sauce, and woe be unto you if you choose either or neither when asked. I will be trying to avoid choosing one over the other but just sharing the differences of our great country's sauces with you.

I know we can get into specifics for each region on flavors and profiles, thickness and consistency but I'm going to write using broad strokes to help those who are just starting out or want to find out about the general differences in sauces around the country are. There are many and I like many of them for various reasons. But for this post I will focus on the five main categories.

Friday, September 11, 2015

Kansas City BBQ Tour


I finally got to go to Kansas City where I heard the streets are paved with brisket and the faucets run with BBQ sauce. Ok, not quite. It is a city known for its jazz, BBQ and the head of the Santa Fe trail. It is a city with roots that go back the the US's expansion West, where cattle was sold to head East. Due to its ties to cattle it is also a haven for BBQ and said to be the birth place of burnt ends.

I got to go for work, but didn't squander the opportunity to try some of the BBQ they are famous for. It was a whirl wind tour but I was able to try some great BBQ at four great restaurants. The first was Joe's Kansas City Bar-B-Que, the second, Fiorella Jack Stacks, followed by Gates and finally Author Bryant's. Each was good, but none were Carolina BBQ.

Friday, August 7, 2015

Birthday Cook


July 4 is my birthday. I'm a firecracker. Each year we have a party and invite over a bunch of friends. I smoke some meat and make some cake and our friends bring side dishes. We eat, drink and watch fireworks in the neighborhood. It's fun.

This year was no different. I cooked pork, brisket and hot dogs,made a batch of baked black beans and two birthday cakes.