Showing posts with the label
Barbecue
Yes, I’ve had a McRib sandwich, and no, I didn’t know it contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they weren’t made from pristine pieces of succule…
When I roast, or smoke a pork shoulder outside on the grill, I usually break a few rules, and by a few, I mean pretty much all of them. I use too high a heat; I don’t wrap my meat halfway through; …
There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was seeing all those hanging chunks of florescent red meat that made the big…
There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not nearly as common . That's what I was attempt ing to do with th…
This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you follow along with what I did in the video, you’re going to end up wit…
I’m not sure if using honey instead of sugar really qualifies as a “West Coast twist,” but it does ensure that people from North Carolina can’t attack me for this Eastern North Carolina-style barbecu…
This “paper pork” was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat m…
This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert “Big Bob” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. When I first read this bit of culinar…