Archive for category Culinary
Back on track
I have a bad habit of constantly looking for new ways to do business. The reason I say that it’s bad is that it gets me off track from what I need to do. I know how to make money for myself, but I start to sway a bit and see opportunities pop up here [...]
A new challenge
I recently watched the movie “Food, Inc.”. After hearing about it for years I figured it was time. I’m not normally impressed by these shockumentaries since they usually have hidden agendas. From my background, I can tell you that a lot of what they shared regarding the meat industry is true. But what really caught [...]
Turkey day feast
See and download the full gallery on posterous Hanging out at dad’s house. Luckily he’s a Traeger fan as well. That means a brine turkey, alder smoked to perfection! Unfortunately my choice for the first bottle of the day, 98 Ridge Montebello, was a bit past it’s prime and went down the drain. Good thing [...]
The chef’s dilemma
I came to Seattle excited about the food. Here’s what I’ve had so far- Corned beef hash that was sweet?!?! And mushy…. Boerewors sandwich from a “world famous master butcher”. (His name is Uli, I’ve never heard of him) And they butchered it…..grilled to the point of sawdust. No wonder it took 15 minutes. Alder [...]
Cider Brined Pork Loin
The real secret to getting the most flavor out of any smoked meat is brining. It’s super easy and adds a ton to the flavor and tenderness of the meat. A basic brine is as follows- 1 gallon liquid- water, fruit juice, wine, etc. 1 Cup kosher salt 1 Cup sugar, usually granulated but brown [...]