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ribs 3

POINT THAT “FLAVOR INJECTOR” AT SOMEBODY ELSE, MISTER

A lot of people fuck up ribs. There’s just no way around it. They’re either too sweet or too dry or too mushy or too gloppy or too… just fucked up. And for something that is so much a staple of so much barbecue, this really is a travesty. In part, I blame competition style barbecue and all of it’s associated ...

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SOME DAYS ARE JUST PORK CHOP DAYS

The Month of Cooking Dangerously trudges forward. To begin, a few updates: Claustrophobia has definitely set in. The walls in my livable areas seem to be closing fast. Spaces are getting smaller and concurrently the various piles of shit (important shit, yes, but piles none the less) seem to be towering higher and ...

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THRIVING ON NEGLECT

I believe there are a few great points of clarity in a man’s life. Awakenings that make all of the days’ variables fall neatly into clicking patterns, creating a feeling less like drowning in bullshit and more like living in a neatly organized solar system of bullshit. Everything in its place, even the floating turd ...

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SO NICE TO SEE YOU AGAIN, DOCTOR FATTERSON

I feel like my priorities have been all out of whack lately. The once fertile womb of my curing chamber lies fallow and has for months. My freezer is empty of the homemade bacon that makes summer tomatoes achieve their otherworldly state. My smoker has seen only one brisket this entire season, and even that was a bit of a ...

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ONE SEXY BIRD

I’m what you might call a late adopter. Exaltations of new and revolutionary tend to be met with a great deal of suspicion, if not outright derision, in my house. To my mind the tried and true will always win out over the hot and newfangled. Typically, when presented with the latest version of “the greatest thing ...

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CHARCUTEPALOOZA’S FINAL CHAPTER: NERO WOULD’VE BEEN PROUD

As Charcutepalooza concluded with a call for showing off all we’ve learned, I couldn’t help but feel a small amount of glee for the bad decisions I was about to make.  Looking at the contest as a whole, there was a lot that went into it: a push to encourage local and more sustainable consumption, an affirmation of ...

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CHARCUTEPALOOZA CHALLENGE #8: SOMEWHERE, BECAUSE OF ME, THERE’S A PIG WALKING AROUND WITH A PEG LEG

I like pig’s feet. I eat pig’s feet. I have never made pig’s feet. Now that I have, I may no longer like pig’s feet. I was excited about the idea of making a terrine out of pig trotters for Charcutepalooza for this month’s challenge. I called a great local farm to table place in Houston to source some pig’s ...