I got a huge brisket when I visited some friends in Montana. It weighed 16 pounds! I planned on making corned beef from it but the point part of a brisket is a little fatty for the way I like corned beef. So, I decided to make burnt ends out of the point and corned beef out of the flat. Continue reading Carne Asada Burnt End Tacos
I have a great brother. He lives near a great butcher (Love’s Meat in Vegreville, Alberta). He recently visited and I cooked some long ribs he brought. These weren’t your usual all fat very little meat ribs. They were thick, meaty, well marbled ribs. A hushed sound fell over the room as I unwrapped them! Continue reading Teriyaki Long Ribs
Some people love Christmas because of the gifts. Others, its the decorations. For me, it is the food! I did my Christmas Tarts to be ready for company. Continue reading Christmas Tarts
I was out of breakfast sausage. My hand started to shake a little as my eyes widened in horror. I had to make more.
I make a lot of bacon, sausages and other smoked meats. Wrapping them in plastic wrap and bagging them is a pain. I have seen Foodsaver products for years and finally decided to give it go when I saw this unit on sale for $140 Canadian. Continue reading Foodsaver FM2100
She Who Must Be Obeyed loves salmon. This recipe is one of her favourites and I have done a post on it before. However, I never included the recipe in Yummly format so here it is. I do point out this is not my recipe although I have adjusted it to our taste and converted it for our smoker. We have it on an old recipe card and don’t know who created it. If you do, let me know, I would love to give them credit. Continue reading Peppered Salmon, Recipe Included
Have I ever mentioned that I love garlic? She Who Must Be Obeyed likes garlic but I love garlic. She occasionally points out I tend to use too much garlic. Also, she doesn’t care for braised meat very much. Continue reading Garlic Tomato Pot Roast
I had a large bag of short ribs. Two of the racks were very fatty with very little meat. Now, all short ribs are fatty but they usually include an nice thick piece of meat. These had a thin layer of meat between thick layers of fat. Continue reading Short Ribs and Gravy
I believe that the greatest compliment a cook can get is to have someone else make something based on your cook. SBA’s Kitchen (a great blog you should take a look at) made back bacon inspired by my post on making back bacon.
Her bacon looks wonderful and her post puts my humble efforts to shame! Go over and have a look. You won’t be disappointed!
The Old Fat Guy