Category Food

Slow roasting

As part of my wife’s sandwich catering I handle all the meat production: curing, cooking, slicing.  I had read in a few places about cooking whole cuts of meat at a very low temperature for extended periods but wasn’t able…

Eating to the bone

Found whole pork legs (hams) for $0.69 a pound so I picked up two.  I love pork and keep finding new uses for it.  After trimming I roasted the bones to see how much meat I could get from what…

Cold Smoked Bacon

I took advantage of the freezing weather to cold smoke my latest batch of bacon.  Until now I’ve been hot smoking it: working with a temperature of 200 degrees Fahrenheit in my Big Green Egg I smoked the bacon for…

Gros Sel: Grey Sea Salt

Grey sea salt: I’m in love.  At Costco a few years back they had French sea salt for an excellent price so I picked up a container and started using it as a finish on meats.  It added such an…

Pork season!

Every year in Southern Ontario we get about a month of cheap pork: whole legs and shoulders for ninety nine cents a pound.  I was at Fortinos on Saturday and picked up two whole shoulders.  When I got home I…

Moishes Montreal

Just came back from a trip to Quebec and was able to eat at Moishes in Montreal.  It’s an old school steakhouse: very nice wood interior, well dressed wait staff and a small meat menu.  I ordered the ribeye with…

Pepper crusted bacon

I love black pepper and really enjoy pepper crusted bacon.  I have been looking for a method to make this at home since I’m already making bacon, and was peeling the skin off a smoked belly when it hit me. …

Sandwich Bread

My next baking project is sandwich bread: that regular light loaf that’s good for most of a week, toasts nicely and gets the job done.  I turned to Cook’s Illustrated for a recipe and gave it a whirl: it’s good…

Roasted Peppers

A trip to the local farmer’s market brought me in contact with a mixed basket of peppers for $1: it was a deal I couldn’t refuse.  It was a real mix of varieties and shapes but they were at maximum…

Smoked pork loin

In my bacon recipe post I mentioned using a pork loin instead of a belly and sort of left it at that so I’m revisiting the topic.  I really enjoy smoked pork loin which also goes by the name back…