When Dave ran Sharon Hudgins’ The Cult of Currywurst at the SuperSite a couple of months back, it got me to thinking about new ways we could play with currywurst here on the blog.
Barbecue cooking isn’t rocket science nor, however, does two plus two equal four on the grill. Barbecue is low and slow cooking not baking (that’s more chemistry than cooking). The meat is done when it’s done; you can guesstimate so many minutes per pound but you’ll rarely be right on the money.
Read “Slow Fire: The Beginner’s Guide to Barbecue” and let Dr. BBQ be your wing-man (literally) as he walks you through the basics of cooking authentic barbecue on your own grill (and if you have a stovetop smoker, you can cook inside, too!).
What is called “Canadian Bacon” in the U.S. is not the same as the Canadian bacon made by Canucks. Here’s how to make your own American-style Canadian bacon.
I’ve made corned beef, sausages and pastrami but never did bacon until a couple of weeks ago. The results were fantastic! Once you make your own bacon you’ll never buy its lesser store-bought cousin again.
In this recipe we attempt to recreate the wonderful thin-crust pizza from wood-fired ovens in your very own backyard. And we spice it up with some chile!
What could be better in a breakfast burrito than chorizo-flavored bacon? One of the stars of our April issue is bacon, as we share a great how-to article about homemade bacon. I know this sounds daunting, but Mark Masker’s easy illustrated directions will have you dabbling in the tasty art of charcuterie before you can say “pork belly.” 2 tablespoons …