Pic of the Week: Pig Roast
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.
Pic of the Week: Rotisserie Chicken
A dozen chickens on my friends rotisserie for a party. Cooked in front of live flame with a wind wall behind.
Pic of the Week: Grill Menagerie
A small pig, a brisket, an elk roast, and other assorted meats, all lovingly smoking away on the grill.
Pic of the Week: Pigs Head
Half pigs head from Greenhouse Tavern, Cleveland, OH
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.
Smoked Butter
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 →
Smoked Salt
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 →
Revs Family Sauce
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 →
Revs Kitchen 