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
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