It's been a hectic couple of weeks. Hence the lack of posts, but I do have a couple in the backlog that will be coming soon. I took some time and got my ServSafe certification for food handling, I did... Continue Reading →
It was 32°F on December 31st here in central New England, and so it seemed as good a day as any for barbecue to me. We were attending a New Year's Eve get-together that evening with some friends and offered to bring... Continue Reading →
I was reading through The Barbecue! Bible - Sauces, Rubs and Marinades by Steven Raichlen the other day looking over barbecue sauces and saw how many recipes call for adding liquid smoke or smoked salt to them. I'm not a big... Continue Reading →
Butter is a staple ingredient in my pantry and is found in many a recipe but most home cooks are likely to just use regular, sweet, salted butter almost exclusively. This though is more often than not a mistake and... Continue Reading →
Everyone knows about fried and poached eggs, but what if the two styles forged an alliance and changed your breakfast routine forever? That's a basted egg.