A beautifully cooked pig, stuffed with homemade sausage and kielbasa. This is why I learned to cook. Retired chef Tim Matovich in picture, with his double rotisserie trailer.
A dozen chickens on my friends rotisserie for a party. Cooked in front of live flame with a wind wall behind.
A small pig, a brisket, an elk roast, and other assorted meats, all lovingly smoking away on the grill.
This is actually a 2 picture week, one a delicious roasted pigs head from Greenhouse Tavern, in Cleveland. The other, a pigs head now I wish I could have eaten back then. It was tradition at the pig roasts to put the head on a spit, not realizing the spectacular meat going to waste.
If the thought of smoked butter alone doesn’t just make your mouth water, check your pulse. Smoked butter, much like salt, is a quick and easy recipe that can make every dish you cook stand out. Continue reading →
A simple, relatively unheard of technique to add flavor to practically everything, is through smoked salt. This recipe is quick, easy, scalable, and extremely adaptable, making it a perfect addition to the blog. Continue reading →
To kick off National Barbecue Month, I thought I would do a write up on the first sauce I ever learned to make. My dad taught me this sauce at a very young age, smoking ribs in the electric Little Chief, but it works with all sorts of pork, and even brisket and tri tip. Continue reading →