I like sandwiches. No, that's not strong enough: I love sandwiches. Take ingredients you thoroughly enjoy and put them in a portable, edible container. We had what could be considered a "perfect storm" of elements in the refrigerator last week for me to create what is now my official sandwich of 2012.
At our house I try and make everything myself, and that includes luncheon meat. I prefer to roast large pieces of beef and pork with a heavily applied dry rub. Cooking at 300F in the oven or the barbeque, even…
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…
