eBabble

The Sandwich Of Summer 2012

Posted by in Food

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.

Roasts for Sandwiches

Posted by in Food

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 better the Big Green Egg, and you can expect about 20% weight loss after cooking.  So a five pound roast at $2 per pound becomes four pounds of sliced meat at $2.50 per pound; a whole lot better than the deli counter. Above is a pork loin with a dry…read more

Chaps Pit Beef

Posted by in Food

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 hole in the wall with a cement floor and various tables.  Nothing exciting but we were there to eat.  There was a lineup to the door the entire time, a mix of regulars and tourists. Pit beef was a new term for me but it’s straightforward: large joints of beef…read more

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