Yet another simple recipe, throwing more vegetables on the charcoal. Start with some bell peppers. A small selection of peppers… even if they’re basically the same thing. Red, yellow, and orange peppers are more or less interchangeable, beyond the color, and they’re all the ripe version of green peppers. I …
Another simple recipe/technique. This one caramelizes onion, without all the messy sauteing and whatnot. Today, I’m preparing this to go on a rib roast I’m also barbecuing. Take one whole onion, skin on. Or more than one onion, but I’m only using one today. Put the onion(s) directly into the …
Some time ago I picked up some rib roast on sale. Today’s the day to cook it. This cut was originally better-shaped, if not as round. When I looked more closely at it to see if I wanted to try tying it, I found some honking big sections of hard …
The reverse sear technique is pretty straightforward. You cook the meat slowly, at a lower temperature, until it approaches the target temperature, perhaps within about 10 degrees Fahrenheit. The slow cook causes the heat to penetrate slowly, without overcooking the outside layers. After that, you quickly cook the outside at …
The last ham was pretty tasty, but I didn’t get full penetration with the brine. This time I’m going to brine for a bit longer… actually quite a bit longer, because I’ve got a much larger piece to work with. Thrifty’s has pork leg on sale right now, a dollar …
The other night I stopped at the gas station to fill up (my van is a thirsty creature). Normally I just lock the nozzle on and let it run until it stops, and then gently add some more until it comes to a whole number of dollars. I’m probably not …
See, the way sourdough works, “that sandwich was the last sourdough baguette” isn’t enough lead time. Even if you have a good starter, you’re still looking at hours, or in my case a day and a half, before you have more. It takes a fair bit of time, but it’s …
Sourdough starter is pretty easy to make. Mix flour and water, wait, then add some more flour and water, then (wait, remove half, add more flour and water) repeatedly until it’s good. Starter Recipe The recipe always involves adding equal parts (by weight) of water and flour, but you do …
Ten days after I started brining the ham, it’s time to smoke one ham, two pieces of Montreal-style beef, and two pieces of corned beef. I stopped scoring the skin on top of the ham. I think between being just a little too warm and my knife not being sharp …
I didn’t think to take pictures as I went, mostly because I do this often enough that most of it is old hat. I’ll try to remember next time. Poolish, equal parts by weight of water and flour, with a bit of starter, isn’t that profound to look at. Here’s …
