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
I have this recurring problem. I go to a restaurant and order something. I really like it so I go back to the restaurant. Do I order what I liked the first time because I know I like it? Or, do I try something different that might be even better? Continue reading Memphis Ribs
Surprise! I wanted to try something different for my next rack of ribs. I wanted to try Memphis Ribs. One of the hallmarks of Memphis Ribs is a less sweet, more earthy rub. Here is my version of Memphis Rub. I will use it to make ribs in a future post. Continue reading Memphis Rub
I do find that a marinade can take a piece of meat to the next level. I have never felt that a marinade delivers on tenderizing meat but I do find it can add a whole new layer of complexity. Continue reading Cajun Injector Creole Garlic
I love pastrami. It has a nice smoke/salt balance that just makes the best sandwiches. So, it was a must to make my own. Welcome to PWE Pastrami. Continue reading PWE Pastrami