It was commented by Seriouswriter (a contributor here), sometime ago, that I should try coating a ham with a 50/50 mixture of brown sugar and mustard. Being distracted by all life has had to offer, it has taken all this time to give it try.
Last night we had some family over for dinner and […]
For most people, getting good sausage is as easy as going to the local store and grabbing a package of bulk sausage.
Some people like to make their own or are curious what it takes to make tasty sausage. So here we go, a short tutorial on this breakfast treat.
First you need trim with enough […]
I’ve gone on and on about the different ways to smoke meat. Finally, I am going to have to pick one and write about it.
So here we go.
First of all, I am most familiar with using a brine to cure and flavor the meat. In a bit of research about what is out […]
Maybe you are expecting me to be writing a complaint or rant or something with the “wacky” title. Nope, it’s a recipe. No really!
Neck roast.
This recipe applies for any of the odd (cheaper or tougher) cuts from the Chuck (that is the front quarter on Beef or Venison). For my […]
Hi, everyone. I’m new here, but I promise not to poison you. I love to cook (or so my 800 cookbooks tell me — at least, they did before I sold about 200 of them off. 800 is ridiculous. 600, somehow, is sane. Never mind.) but I don’t always have the sort of time required […]
In a recent poll of sane people reading the title of this article the most common response was, “Huh”.
I am normally sane and I do not usually mix math, philosophy, and cooking in my titles, but it somehow seemed right.
For Thanksgiving we had turkey of course, but we also had ham. As I have mentioned […]
As we continue looking at some spices I use in my cooking, and the companies behind them, I am taken back to my time in the Meat Department. Quite a bit of what I learned about meat comes from that time, including my experience with Vecchi’s Seasonings.
We used spices from several different companies in […]
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