Have you ever wondered how chefs create a unique flavor profile, more depth of flavor or enhance the flavor of their dishes? It’s the perfect balance of heat, acid, salt and fat. Here’s a unique element you can add to…
This week we interview one of the owners of Taste of Texas Barbecue in Cologne, Germany, Jonas Freitag We fell in love with these guys watching their very popular YouTube videos documenting their journey as they not only start their…
This is a household favorite of ours and always a treat for holiday parties and get togethers, not to mention a great way to use up a few leftover Habanero or Jalapeno peppers at the end of the season. The…
My journey through smoking sausage has been less than satisfactory over the years. I’ve tried it several times and the results have been somewhat less than stellar. After my most recent experience, I think either the amount of meat was…
One of the joys of summer eating is fresh vegetables and there is nothing better than corn on the cob picked fresh that morning. We have a farmers market down the road that puts a big sign out when they…
It’s July 4 and everyone is having a cookout. You could do the usual hamburgers and hot dogs but why not treat your guests to something a little more special. I’ve smoked ribs a number of different ways but one…
Everybody loves bacon. Not the water soggy, preservative injected stuff you buy at the mega mart, but real bacon made my yourself at home. This time we decided to try dry curing. I asked a local place that butchers hogs…
Not that I like a lot of Barbeque sauce, but I do like variety. One thing I noticed early on when watching Bobby Flay is that he is a master at creating a sauce with flavor profiles that complement his…