It’s Hatch chile time again. This time last year we posted Hatched about roasting, peeling and freezer bagging a big pile of Hatch, NM, chile we scored at the Harris Teeter. So unpopular were the Hatch that our produce gal sold us the whole box for next to nothing. Time to put the roasted [...]
Hatch Chile Rellenos
August 27, 2010
July 17, 2010
So back to that Texas brisket jag again. Came up with another use for leftover brisket. Into these beans went chopped up bits of salty, peppery, smoky, crusty, beefy brisket with its thin silky fat cap and it beat the pants off same-old ham hock, good as that is. Talk about the ethanol of ingredients. [...]
July 1, 2010
The New York Times has acknowledged oven ribs! Thank you. We’re delighted that food scientist and author Harold McGee has come out as a cheater. In the midst of the barbecue myth and mystery, here’s another myth buster who’s figured out that the foolproof low and slow method for tender, juicy, moist pork ribs [...]
June 22, 2010
We’ve been obsessed with smoking brisket since returning from a recent barbecue tour through the Hill Country around Austin, Texas. We’ll write about our home Texas barbecue shenanigans later (it’s a long, happy story). For now, here’s one important thing we didn’t expect to learn. Lardo, Texas style. Sure, we enjoyed plenty of the brisket [...]
May 20, 2010
It’s easier to get in the flow of creative work when you have the right tools and plenty of stuff to play around with. Think of the florist whose creativity is made possible by all the greenery, vases, and flowers within reach. Cooking is the same way. A well-stocked pantry and fridge full of leftovers [...]
April 29, 2010
Love this drift wood
April 24, 2010
The smoky boil continues to top our list of liquid smoke uses. The aroma in the kitchen makes us think that my uphill neighbor Roger has a fire going. No joke. Liquid smoke is the real deal and fantastic in this application. This smoky eggplant II is a simple mash of smoke boiled eggplant, olive [...]
April 15, 2010
Friends, join us for a Cheater BBQ presentation at the Alabama Book Festival this weekend, Saturday, April 17, at noon. We’ll be serving mini (half-hot dog bun) Cheater BBQ pulled pork sandwiches. Today, I’m making a batch of Nashville Crossroads BBQ Sauce and Cheater BBQ Slaw. R.B.’s got the Ultimate Cheater Pulled Pork ready to [...]
April 12, 2010
March 27, 2010
Finally a noted food journalist, Regina Schrambling, whose byline we’ve read everywhere from the New York Times to the Los Angeles Times and in all kinds of food magazines, has come clean on her love of liquid smoke in this recent story about oven beef brisket. She even goes as far as calling liquid smoke [...]
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