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Content about Smoking

Making Andouille at Home August 22, 2011 Saving andouille from the supermarket. This didn't start off as a gumbo mission, though I did end up there (more to come on that front soon.) No, the saga began simply: about three weeks ago I needed andouille for a Dinner Tonight. All I could find at the grocery store was a product that claimed to be the right stuff, but had all the character of cheap bologna and about as much spice as, well, cheap bologna. I was angry. Then I drank too much whiskey and started to dream... Read the Full Article	Tea-Smoked Duck Breast May 11, 2011 Or, how to smoke indoors with a wok I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, there's nothing more basic and caveman. There's just one major problem with this particular hobby (true of many caveman-esque cooking experiments): it's impossible to pull off without outdoor space and a backyard. This isn't always a luxury we're afforded living in a city. I have tried... Read the Full Article	Smoking Success: Homemade Allen and Sons Barbecue December 14, 2010 How to make chopped (not pulled) pork Just add sauce... Does anyone have the recipe for Allen and Son's barbecue sauce, because I'll lay down a sizable chunk of change to get my hands on it. It's one my favorite barbecue restaurants in the country, and it's almost all down to that tangy, vineger based sauce. It doesn't coat the meat like a thick Kansas City-style sauce, but seems to disappear into the meat, making each bite acidic, spicy, and addictive.... Read the Full Article	Jamaican Jerk Chicken June 3, 2009 The spiciest way to grill your chicken. My first bite of jerk chicken, fresh from two hours of mingling with smoke, was everything I wanted it to be. The rub of allspice berries and black peppercorns mixed with fresh ginger and thyme and created this incredible aroma --one that I couldn't help but adore. I was completely happy and content until quickly, and without much warning, the spice hit. A double dose of habanero cut through all of that complexity,... Read the Full Article
Corned Beef May 13, 2009 How to pickle brisket. I was standing in the meat section of my local Korean grocery store (the excellent Joong Boo Market) with fellow food blogger Brian, from the Daily Ikura. He was talking me through his favorite Korean dishes and ingredients, and I was loving it. We were discussing uses of red bean paste, which ramen was worth its price, and whether some brands of soy sauce were really so good you could sip them. Then I picked up a hunk of... Read the Full Article	In Honor of Honey 1 Barbecue: Barbecue Ribs April 16, 2009 How to make Grand World Champion ribs. I returned home from a weekend in Ohio to to find that a fire had struck Honey 1 Barbecue. The building was still intact, but the smoking aquarium where they cook all their meat had been destroyed. According to owner, it might take a few months to get back in order if smoker is salvageable and the insurance company gives up the money quickly. It could take much longer. I found the news hard to take. It's... Read the Full Article	Apple City Barbecue's Smoked Pulled Pork August 5, 2008 Make pulled pork at home. Apple City Barbecue Pulled Pork Sandwiches Day 1 1 pork butt (4-6 pounds), preferably with the bone-in Prick the pork butt all over with a fork. Magic Dust: AKA the Rub 1/2 cup paprika 1/2 cup kosher salt 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne Mix... Read the Full Article	Real Homemade American Bacon July 2, 2008 How to smoke pork belly at home. First, I needed to find some pork belly with its skin still firmly on. My previous attempt removed it, along with a lot of precious fat directly underneath. My bacon didn't have nearly enough fat on it to fry up, so instead cooking up beautifully in a pan, it burned. My local butcher wouldn't sell me a piece with the skin on unless I bought 10 pounds, a fact I still find ridiculous. A commenter pointed out... Read the Full Article
Adventures in Homemade Bacon February 8, 2008 Make your bacon at home. The bacon most of us know it is made from pork belly, but there are also variations made from other cuts, notably the cheeks and jowl, which makes guanciale--a porkier tasting, fattier cut that's a staple in properly-made Spaghetti alla Carbonara and Bucatinia alla Amatraciana. Hog jowls are difficult to find, though, especially because a butcher would probably need to order an entire head in order to get them for you--and unless you'... Read the Full Article