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Indirect Heat: Pulled pork sandwiches
http://indirectheat.blogspot.com/2009/08/pulled-pork-sandwiches.html
We spent the weekend dining in upscale places in Los Angeles last weekend (to be blogged about soon, I think). On the drive back, I had a craving. A greasy, acidic craving. Pulled-pork sandwiches. Lots of bbq makes good leftovers, but these sandwiches are the only thing I make that is as good as a leftover at work as it is the night I make it. This recipe uses "The Renowned Mr. Brown" pork butt recipe combined with the "Memphis Mustard Pork Sandwich" recipe from Smoke and Spice. 188; cup paprika. I stoke...
Indirect Heat: July 2012
http://indirectheat.blogspot.com/2012_07_01_archive.html
A lazy Saturday calls for. Enjoyed our visit to Mayahuel. In New York, and were inspired by all of their tequila-based cocktails. Within hours of arriving home from New York we were trying to reproduce their delicious drinks. This is our attempt to reproduce their Spicy Paloma. We used a margarita base. As the starting point, and the Mayahuel menu as a guide:. 3 oz jalapeño-infused tequila. 2 oz fresh-squeezed grapefruit juice. 2 oz fresh-squeezed lime juice. 188; oz agave nectar (or simple syrup). Then ...
Indirect Heat: September 2012
http://indirectheat.blogspot.com/2012_09_01_archive.html
Wordless Wednesday: Oysters for bo ssäm. Boston isn't the largest city in the U.S. Not by a long shot. But being a college-town on steroids means that it's a cosmopolitan town that attracts scientists from around the world. Despite living the furthest from Latin America in all the years that I've lived in the U.S., there is plenty of Latin cuisine here. And that often means empanadas are served at potlucks. We've taken the Argentine recipe from Seven Fires: Grilling the Argentine Way. 1 ½ tbsp salt.
Indirect Heat: Recipe Index
http://indirectheat.blogspot.com/p/recipe-index.html
Barbecue - Indirect Heat. Back bacon (Canadian bacon). Fishy ribs (aka Fatty 'Cue ribs). Home-cured, home-smoked bacon. Indirect Heat's home-smoked brisket. Smoked tamarind pork ribs. Barbecue - Direct Heat. Boneless leg of lamb. Charred and Scruffed-inspired ribeye. Lamb kebabs - weeknight edition. Beef shanks with red wine and mushrooms. Beef tongue with arugula and salsa verde. Boar ribeye with port grape sauce. Cornish hen in a salt dome. Rack of venison with turky-venison jus. Sous vide salmon steak.
Indirect Heat: A lazy Saturday calls for...
http://indirectheat.blogspot.com/2013/06/a-lazy-saturday-calls-for.html
A lazy Saturday calls for. There have been entirely too few lazy Saturdays of late. Working. Painting the house. Working. Gardening. Working. Plumbing. But this weekend, I am inspired to make a beverage we had recently at our dear friends' home. They found it here. 1–2 pieces of thinly sliced lemons. 4–6 pieces of thinly sliced cucumbers. 1 tsp of honey. 4 oz sparkling water. 3–4 cubes of ice. Subscribe to: Post Comments (Atom). Currently Hot @ Indirect Heat. Home-cured, home-smoked bacon. Hunter Angler ...
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Grill Knuckles: Sources
http://www.grillknuckles.com/p/sources.html
Dude, what's a grill knuckle? When I'm looking for ideas of what to cook next I often browse these repositories of tasty brilliance. Steven Raichlen's Planet Barbecue! Guide to Grilling and Barbecue. Tips, Links and Other Useful Information:. Excellent one-stop reference guide: http:/ eggheadforum.com/discussion/696661/x/p1. Subscribe to: Posts (Atom). Slow Cooker Venison Chili. Trending on Grill Knuckles. Ruminations of a Carnivore. On Location: Sandwich, MA. Bone In Pork Chops. Woody and I were friends...
Grill Knuckles: November 2013
http://www.grillknuckles.com/2013_11_01_archive.html
Dude, what's a grill knuckle? Sunday, November 24, 2013. I've started to enjoy the meat from the deer I killed in September (you can read about that here. In fact, I've been enjoying it a lot, but just getting around to posting about it. My first sampling came on a Sunday when the wife and kids were gone and a couple of friends came over to watch football. Pan fry some (where "some" equals the number of medallions you're cooking) bacon strips until they're partially cooked, but still floppy. Set aside.
Chicken Kabobs - Food & Fire
http://www.food-fire.com/index.php/2015/05/21/chicken-kabobs
The carnivorous ramblings of a gluten-free grill geek. I’ve been looking for a simple chicken marinade and found a 4-ingredient one over at NoBIGGIE. Of course I had to play around with it a little bit, but that’s part of the joy of cooking. 8 chicken thighs, boneless/skinless. 1/2 cup raw or brown sugar. 1/2 cup peanut oil. 1/4 cup cider vinegar. 1/4 cup gluten-free soy sauce. 1-2 tablespoons Sriracha hot sauce. 4 flat, wooden skewers. I really liked the tangy, sweetness that the marinade gave the chick...
Reverse Seared Ribeye - Food & Fire
http://www.food-fire.com/index.php/2015/03/22/reverse-seared-ribeye
The carnivorous ramblings of a gluten-free grill geek. I’ve already had great luck with the reverse sear technique on prime rib, so why not give a try on a big ol’ ribeye? 1 thick-cut ribeye steak (about an 1 1/2 thick is ideal). Sea or kosher salt. 1-2 tablespoons Montreal-style steak seasoning. Set your grill up for a raised direct cook over low (250 F) heat. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the steak further away from the heat. March 22, 2015.
Country-Style Ribs - Food & Fire
http://www.food-fire.com/index.php/2015/05/16/country-style-ribs-4
The carnivorous ramblings of a gluten-free grill geek. Not really ribs, country-style ribs are thick slabs of meaty goodness cut from the shoulder of the of the pig. It’s a complicated cut of meat with lots of fat and connective tissue, so they really lend themselves for a little low and slow smoking followed by by a braise until they melt. 1 pound country-style pork ribs. Barbecue rub of choice. 2 cups apple juice. 1/2 cup barbecue sauce of choice. Check the ribs for doneness they should be around 190 F...
November 2014 - Food & Fire
http://www.food-fire.com/index.php/2014/11
The carnivorous ramblings of a gluten-free grill geek. Piri Piri/Peri Peri/Berbere Wings. Whatever you call it, this spice mix is hot. Portuguese sailors brought the piri piri (pepper pepper) with them to North Africa. There the locals incorporated it into their cooking and this fiery dish was born. These wings get a double dose of heat both from the berbere seasoning and shot of hot sauce. 6 chicken wings, separated at joints, discard tips. 1 tablespoon sea or kosher salt. 1 tablespoon raw or brown sugar.
Rooster Wings - Food & Fire
http://www.food-fire.com/index.php/2015/01/20/rooster-wings
The carnivorous ramblings of a gluten-free grill geek. I love hot wings and playoff time is as good an excuse as any to fire up a batch. This time I went sweet and sticky with most of the heat coming from sriracha (aka rooster sauce). Juice of 1 orange (about 1/4 cup). 2 tablespoons Thai sweet chili sauce. 2 tablespoons soy sauce. 2 tablespoons rice wine vinegar. 1 tablespoon sesame oil. 1 tablespoon fish sauce. Serve with remaining sauce for dipping. The wings were very tasty. I really liked how the...
March 2015 - Food & Fire
http://www.food-fire.com/index.php/2015/03
The carnivorous ramblings of a gluten-free grill geek. I’ve already had great luck with the reverse sear technique on prime rib, so why not give a try on a big ol’ ribeye? 1 thick-cut ribeye steak (about an 1 1/2 thick is ideal). Sea or kosher salt. 1-2 tablespoons Montreal-style steak seasoning. Set your grill up for a raised direct cook over low (250 F) heat. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the steak further away from the heat. March 22, 2015.
2 - 1/2 - 1/2 Ribs - Food & Fire
http://www.food-fire.com/index.php/2015/05/28/2-12-12-ribs
The carnivorous ramblings of a gluten-free grill geek. 2 – 1/2 – 1/2 Ribs. The weather over the holiday weekend didn’t exactly cooperate and I found myself with just a short break in the rain to do a rack of ribs. I had been planing to do the rack with the 2-1-1- method, but it didn’t look like I had that kind of time. So I kept the technique, but bumped up the temperature to shorten the cook. 1 rack of baby back ribs. Rub of your choice. Sauce of your choice. Remove ribs from foil and put back on grill ...
Grill Knuckles: December 2014
http://www.grillknuckles.com/2014_12_01_archive.html
Dude, what's a grill knuckle? Wednesday, December 31, 2014. We had 15 come to Christmas dinner at our house. In the lead up my wife asked, "If we bought a rib roast, is that something you could cook on the Big Green Egg? Of course having never done such a thing before I immediately replied, "Absolutely! From http:/ www.seriouseats.com/recipes/2012/12/perfect-prime-rib-with-red-wine-jus-recipe.html I followed the instructions of rubbing the night before and cooking low and slow. I didn't r...I ground up a...
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Indirect Free Kicks | One Yank’s Scattered Thoughts on the Beautiful Game
One Yank’s Scattered Thoughts on the Beautiful Game. Looking for the next big thing? Why not try India? April 7, 2009. To this point, USL clubs have been much better about scouting Asian talent than MLS teams. Portland, for example, has brought in several Japanese players, as well as Solomon Islands international Benjamin Totori. It would be exciting for MLS fans, as well as Asian fans, if MLS started reaching out to more Asian players. Week 3 Power Rankings: Power Shifts West. April 6, 2009. 2 Chivas US...
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World Future Institute Established By Manyone And Academy Of Science And Arts. Manyone Web And App Internet Consulting And Cloud Integration Offices Set To Open Worldwide In 2015. Manyone Internet Laboratories Set To Reinvent Cause-related Global And Local Movements By Connecting Stadiums, Studios And Systems. ManyOne Unveils the Internet Office Network, the Evolution of USWeb/CKS as the Leader in Integrating Domains, Sites and Apps for Internet Devices. First Contact Revealed In Blockbuster Book. Letter...
Indirect Heat
Bbq Jr. is big into the pickles. Whenever we're out at a restaurant, he asks if he can have a pickle with his dinner. So, to attract him to cooking, we've been making pickles together. We started with an old standard - dill pickles. Or other pickling references. If you pickle for deliciousness, read on. I used the recipe in The Preservation Kitchen. 5 ½ cups water. 3 ½ cups champagne vinegar. 2 tbsp kosher salt. 5 tsp dill seeds. 4 ½ lb pickling cucumbers. I'm not generally a fan of the starches (except ...
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