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I've not been on this board in some time - but I wanted to post this because I think many here might find it useful. I just posted this elsewhere, am now rather tired (been a long day), so am simply quoting my post in its entirety. Maybe some of you will find this helpful. The stuff at the...

This past Friday, tri-tip for dinner. I made a rub blend similar to Susie-Q Santa Maria-style but added granulated onion and replaced the dried parsley (which I strongly dislike) with fresh parsley, making a paste by mashing in a mortar the chopped parsley leaves with the granulated garlic and...

I did a 4.4-lb boneless chuck roast in the WSM the other day. Started it at 1:50 EDT with some apple and hickory and an MM start with about 22 lit; empty foiled standard pan. Temps rose to 225 within the first couple minutes. Over the next hour temps rose to 300, helped halfway along by...

(AKA trichina or trichinae) A couple or three decades ago when many of us in the restaurant biz became aware of the possibility for lower finish internals in pork, 137F became the new number. As commercial pork had been getting increasingly (and unfortunately) leaner over the years, many chefs...

The afternoon before my rushed butt/rib cook I decided to smoke/braise a small, 2.5-lb hunk of chuck. While the meat sat on the board coming up toward room temp, I heated a cast iron pot on the stove and made a spice blend known as quatre-épices, a blend of white pepper, ginger, allspice and...

after our afternoon app of fingerling 'fries' with banana ketchup, dinner--grill-roasted bottom round, a 3-lb bottom round cut rubbed with a mix of green, white and black ground pepper, granulated garlic and onion, thyme and marjoram. Roasted in the kettle with WGWW (in fairly heavy rain) at a...

For a mid-afternoon app I decided to make fingerling 'fries' with spicy banana ketchup. Nice with a glass of chilled Monterey chardonnay. The 'fries' are simply fingerling potatoes, quartered, thirded, or halved, depending on size, tossed with evoo and roasted in a 425 oven, flipping after the...

...so I wanted to cook a dinner that would be fairly easy, and one in which at least a few of the elements could be cooking while I attended to non-cooking tasks. Always a bunch to do immediately after arriving home. The mail alone takes an hour of sorting... These cauliflower florets, turnip...

Got in from Vegas on Friday afternoon and found out I was cooking for a party of 11 for the next evening. Managed to hit the store and get a couple butts on by 11pm Fri night (rubbed with (in order of volume) thyme, onion, sage, marjoram, extra hot NM chile, sugar, coriander, sumac, garlic...

My first dinner back on the ranch after being gone a month: Grilled rubbed strips (cooked to just past medium (more than my preference but, you know, guests...)), sliced and topped with herb-green pepper-lemon compound butter; grilled lobster tails basted garlic-lemon butter during grilling and...

This is an extended answer to this post. Though I quite agree with David, Mike and Steve M, if you'll allow some further commentary...: A few points: In the case of pork, a temp of 137 internal (in all parts of the roast) needs to be achieved to kill trichina. Trichina is extremely rare in...

Two more recent cooks. Off to Vegas now, then to who-knows-where so not sure when I'm cooking again. Hoping to get a booking or two in L.A. but nothing yet... . The first, tri-tip, salted then rubbed with a mix of onion, garlic, Aleppo, thyme, marjoram and fennel. Seared direct in the kettle...

Class 1 Recall, Health Risk: High Product: Oscar Mayer/Louis Rich Chicken Products Distribution: Nationwide Oscar Mayer/Louis Rich Chicken Recall Nationwide Because of Possible Health Risk Carolina Culinary Foods, a West Columbia, S.C., firm, is voluntarily expanding its Feb.18 recall of...

This was a high-heat cook as I find higher heat more suitable for the relatively lower fat-to-lean ratio of back ribs. I salted the ribs then rubbed with a blend of garlic, onion, thyme, sage, Greek oregano, Aleppo, extra hot NM chile,sugar, lemon peel powder, allsoicecinnamon and green...

A recent cook: I wanted to cook a butt much like I might cook a beef chuck roast, i.e., rubbed and smoked at low-mid 300s grate temps then foiled with aromatics and other stuff. I wanted to take it to tender but not pullable--I was looking for a finish whereby the butt could be cut into larger...

A recent cook: Lamb loin, salted then rubbed with a dry rub of garlic, onion, thyme, Greek oregano, Aleppo pepper, grilled direct over very hot lump; sliced, served with a shallot-wine reduction finished with aioli and butter. Sides: wilted spinach, sauteed button mushrooms and, instead of...

I'm in my usual process of collecting duck fat for cooking and duck legs quarters for confit in the fat. This requires buying whole duck and cutting them up as the ones I raise aren't fattened. I freeze trimmings for rendering, the leq quarters for confit (when I have enough) and stock the...

I finally got around to making gyro meat--split a loaf in two and did one on the WSM and one in an EZ Que rotis. Details here.

Gyro Meat Gyro meat can be made with all lamb or, more typically, a lamb and beef combination. I used a 50-50 combo because Australian lamb was all that was available. Being 'stronger' in flavor than American lamb and considering that I was serving a few people that aren't huge lamb lovers I...

This was one of my contributions to the Christmas Eve pot luck we host every year. Thanks to Pat Barnes for the inspiration. The ducks I used were from my pasture. Though they'll tool up to the horse barn to nab any grain the horses drop into the sand they get most of their food from the...

This recipe is adapted from one by Mary Sue Milliken and Susan Feniger. I had their version of these empanadas at their Las Vegas restaurant, The Border Grill, a few weeks ago. They were good but I thought the dough too soft and the filling a little bland. I researched their original recipe and...

Aleppo pepper is good for that too. Black and white peppercorns will do it as well. (Blacks have a deeper flavor, a bit rounder; whites more mid-range and wine-y. Greens, being unripe so less mature, are more front-end and brighter with higher flavor notes.) For best results and more...

Sounds realy good, Susan. This is where the (what shouldn't be) vagaries of beef cut nomenclature are irritating. I've no doubt that the package you bought said 'steamship' but it simply wasn't, and that makes it difficult to buy another cut of the same unless you go to the same store (and even...

I made this the other day for pulled pork sandwiches. I had already made my usual vinegar-mustard sauce to mix in while pulling and to serve on the side but I wanted another sauce that would work with the pork and the vinegar sauce as a topping. I decided to go for a very full-flavored fruity...

I have three 4-cup separators (very handy when doing stocks) and a 1.5-cup. I really prefer the glass ones but I've broken quite a few.