I’ve discovered that I can smoke two large slabs of St. Louis-style ribs and four large chicken breasts at the same time in about 3 to 4 hours. That beats the hell out of 16-hour briskets. Not that I have anything against briskets–it’s all about staying awake, and frankly that’s a pain in the ass when you’re a senior smoker like me.
While commercial horseradish is pretty good (I like Gold’s but there are a bunch of others out there) nothing beats homemade horseradish. Making your own also lets you tailor the heat and the texture. Here’s what you need to make yours in-house
That is a damn fine question. When life throws what looks like cheap smoker wood your way, you should be able to use it, right? Hell, most of us prefer some sort of fruit wood or blend of it for some meats. Personally, I wouldn’t take the chance with wood pallets though. Here’s why.
Last weekend, a good buddy of mine took it upon himself to open the lid on my grill and check the food. Right after I’d just checked it myself. My friend’s lucky he’s stringy or he’d have been the next course. I’m not a cannibal. I am, however, a firm believer in object lessons. Especially to any would-be violators of my grill second guessing my work. I have plenty of friends so I can afford to cook one here and there.
I expect a lot of services from an insurance company–motorcycle, car, house, boat, Sharknado, just to name a few. I don’t ask them for barbecue advice, well, ever. My insurance agent could be the best rib smoker on the West Coast but I’d never know because our worlds don’t intersect that way. Still, Titan Insurance took it on themselves to put out this handy graphic guide to ‘cue styles around the country. Check it out.
Slice it however you want, pig is yummy. I don’t think there was a need to rename the various cuts of pork chops after beef cuts since there are two types of carnivores on this planet–those who embrace the ham beast in all of its tasty glory, and those who don’t. Re-naming pork chops after cow cuts isn’t suddenly going …
Courtesy of besthealthsciencedegree.com, this infographic explains the science of steak. Tasty, tasty science.