A great brisket is the pinnacle of smoking in many people’s minds. Competition Pit Masters get crazy with injections, extreme trims, and layered rubs. Normally, I don’t go that far but, sometimes, I want to put on a show and make a great brisket. It is more work, but it really does give a great result. Continue reading PIA Brisket
This post is about using my Bradley Smoker to make smoked cheese. If you want to see a how to on smoking cheese, see my post Smoking Cheese.
I love smoked cheese and make it a couple of times a year. Normally I use a smoke generator to cold smoke, but I have my Bradley P10 smoker and wanted to try it for smoking cheese. Continue reading Smoked Cheese on the Bradley
Episode 36 of my community TV program, You Can Make It, has me making Bacon Wrapped Stuffed Potatoes and Canadian Gumbo.
The Old Fat Guy
I love Panna Cotta. This simple Italian dessert is just sweetened milk and cream thickened with gelatine. So, what is the big deal? Why do we like it so much? Continue reading Panna Cotta
One of the best things about social media is it gives you the chance to meet great people who share your interests. Dave of Kitchen Convivial is just such a person. Continue reading Penzeys BBQ 3001 Rub Review
I am not big on classic French cooking, but I do love Coq Au Vin. The French braised chicken dish has that delicious wine, onion, and herb flavour that is the signature of French cooking. Continue reading Smoke Au Vin
I have been making scallops wrapped in bacon for decades. I always make them the same way. Continue reading Traeger Scallops and Bacon
I really like Mediterranean and Tuscan style cuisine. I also love chicken wings. A recipe was formed in my bent and twisted mind. Continue reading Balsamic Wings
I haven’t had a boning knife in some time. That has caused me problems. A flexible boning knife makes deboning and trimming meat much easier. Continue reading Global Classic 6.25″ Flexible Boning Knife Review
More of my fall potato crop are starting to sprout and I need to preserve them. I have tried parboiling them in the past, but they are too soft when I go to fry them. I needed something different. Continue reading Frozen Home Fries