This recipe is one I haven’t made for a really long time. When someone asked me to come up with something special for some fresh salmon they’d bought, I cracked open the archives and grabbed this classic. The fish is salty after soaking in brine and smokey from the cedar planks, with great texture and […]
Filed under: Method, Recipe on February 18th, 2010 | 2 Comments »
In North Carolina they take their barbecue mighty seriously. Ironically, the biggest arguments are not about the meat, everyone agrees low and slow wins the day, but rather the accompanying sauces. These dipping sauces, or as they call them finishing sauces, have caused many a throwdown. This feud continues today as it has since […]
Filed under: Recipe on February 7th, 2010 | Comments Off on Barbecue Shredded Beef Sandwiches with North Carolina Dipping Sauces
Bison. Beef. Kissing cousins – but is there really a difference? Clearly I have a soft spot for the latter. Beef ribs. Beef steaks. Beef jerky. Ground beef. It’s all good. I’ve heard people go on and on about the benefits of bison, and to be honest, I had never tasted it until today. So, let’s discuss the […]
Filed under: Comparison on February 4th, 2010 | 4 Comments »
