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.
Pressure cooker short ribs. While good, not what they should have been. Cooked from frozen, properly seared at least, but no time to remove the excess fat, and a little to long in the cooker. A meal doesn’t have to be pretty to be delicious.
Mouthwatering lambchops. A perfect medium rare, tender and juicy to the last bite. Recipe and instructions coming… eventually.
Just some onions and carrots cooking down in the pressure cooker
From the edge of the Chesapeake to here in 6 hours, one of my most favorite and rarest to have dishes. Right behind Dungeness crabs.