Chaps Pit Beef
We recently went to Baltimore and Washington and had the chance to visit a few local eateries. After watching some Food TV I knew Chaps Pit Beef in Baltimore was going to be a stop for us. It’s a small…
Category Food
Schnitzel
I love schnitzel. Thinly sliced pork, chicken or veal that’s pounded thin, coated in flour, egg and bread crumbs, fried golden and crispy. Served hot with a squeeze of lemon or room temperature on a sandwich, I can’t decide which is…
Fried Chicken
For the past few weeks I had a strong desire for fried chicken. The quick fix would be a trip to KFC but I wanted to make it myself. I had a few whole breasts in my freezer so they…
French Toast
French toast is a controversial breakfast in my home because my wife isn’t a fan and until this month that meant my children weren’t interested either. I make breakfast Sunday mornings and appeal to the masses with pancakes or waffles,…
Roasted Leg Of Pork
While I was smoking the pork shoulder I was also roasting a whole leg of pork in my oven. I was looking after a lunch and needed both meats ready at the same time, otherwise I would have used my…
Slow Roasted Pork Shoulder
First off let me say this isn’t pulled pork. I don’t like the mushy texture and sauce of pulled pork: I like slices of succulent smoked pork shoulder on a bun with a hit of mustard barbeque sauce. I had…
Dry Aging Beef At Home
Over the last few years I’ve had the chance to sample dry aged beef at some excellent steak houses. Dry aging is done to beef only: primal cuts are kept for several weeks so they lose moisture and natural enzymes…
Double Bacon Cheeseburger
One look and you know what I’m talking about: two patties, smoked pork loin, aged cheddar, lettuce, tomato, onion, pickle, mayonnaise. A culmination of all my burger wants barely fitting between two toasted buns.
Zucchini Fritters
My wife and daughter have been carefully tending our first vegetable garden and we have a small harvest: zucchinis. I wasn’t sure what to do with them but spotted a post about zucchini fritters on Michael Ruhlman’s website. It was…
Steam: the key to great pastrami
After rummaging around the freezer for something to eat for lunch I came across the turkey pastrami I made last summer when I bought all those whole turkeys on sale. Last time around I had warmed them in a pan…