End of year update for 2017, wishing you all well in 2018, tasting my 2016 pinot grigio, and general chat with my subscribers. Links to
Continue readingMonth: December 2017
Standing Rib Roast: Dry Brined, Herb Rubbed, Slow Roasted, & Reverse Seared on a Kamado
An annual end of the year tradition, I cook a standing rib roast for Christmas dinner. In addition to dry brining to help the meat
Continue readingTraditional Italian American Meatballs
A traditional Italian-American meatball recipe made from scratch for use with my traditional pasta gravy (red tomato sauce) on spaghetti and other pasta. Ingredients are
Continue readingPulled Beef Sandwiches
Pecan & hickory smoked pulled beef sandwiches, braised in a dutch oven on my kamado, and served on buns; one topped with homemade horseradish cream
Continue readingChannel Update: Where Has the ‘BBQ’ in ‘BEER-N-BBQ’ Gone?
An update on my Kamado Joe Big Joe hinge problem, an explanation for the disproportionate ratio of brewing to cooking videos that resulted, and an
Continue readingChoosing a Fermenter: Bucket, Carboy, Keg, or Conical
An overview and comparison of the pros and cons of the four main types of fermenters available to homebrewers and winemakers; plastic buckets, carboys (glass
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