The pandemic has stopped me having people over. I miss my friends. The silver lining is that it gives me a chance to develop recipes for the day when I can have friends over again. Continue reading Burger Party Fatty
Monthly Archives: November 2020
Burger Di Pollo Alla Caprese
I am member of Smoking Meat Forums. It is a talented group of people who have taught me a lot and continue to inspire me. One day, one of the members I admire, Sowsage, posted a picture of a Caprese Salad. I threw down the gauntlet and challenged him to make a Caprese inspired dish and I would too. We’d ask other members of the forum to vote and the winner would get to give a nya-nya to the loser. The contest was on! Continue reading Burger Di Pollo Alla Caprese
PIA Brisket
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
Smoked Cheese on the Bradley
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 You Can Make It, Bacon Wrapped Stuffed Potatoes & Canadian Gumbo
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
Panna Cotta
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
Penzeys BBQ 3001 Rub Review
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
Smoke Au Vin
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
Traeger Scallops and Bacon
I have been making scallops wrapped in bacon for decades. I always make them the same way. Continue reading Traeger Scallops and Bacon
Balsamic Wings
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