Adapting commercial practices to home cooking has once again proven to be simple, economical and very worthwhile. Pictured above are my first ham casing, smoke-cooked spareribs. They were delicious, and hopefully with practice I can make them look even more appealing next time. Pictured is one of the two large racks of spareribs that I prepared. I removed the body… Read More »
Even after reading Pollan’s two main books all the way through twice, for some reason I still had a hard time getting motivated to write this report. However, for the perceived financial good of those that I hope value my opinion, I finally got some seemingly novel advice down in writing. My pointed effort here pales in comparison to Pollan’s ability… Read More »
This is a list of sayings that I have heard over the years. If you have some that you think should be added please let me know. The squeaky wheel gets the grease. They don’t have a pot to pee in or a window to throw it out of. A fool and his money is… Read More »
The word barbecue is thought to have been derived from the Spanish word Barbacoa, from back when the Spaniards first observed Caribbean natives slow cooking meat over open fires on raised wooden platforms. That trial and error practice added both mild smoke flavor and tenderness to some of their otherwise low eating quality local meat. The different meat cuts from various carcass regions are… Read More »
Ohio was home to our Nation’s first major meat packing city, to a beef marketing company that caused the vast majority of U.S. cattle to become black-hided and is now where the best method of preparing the one time underutilized (think sustainable Agriculture gains) beef brisket was developed. Start with a USDA Choice quality grade or higher packer (untrimmed)… Read More »