Tue Jun 11, 2013
I may talk a barbecue game, but when it comes to cooking swine, Filipinos are at the top of their game. For all the Carolina whole hogs, smoked pork shoulders, and braised bellies I've had, nothing quite matches the simplicity and utter mastery of Filipino lechon—whole roast pig. I'd love nothing more than to learn this fine art of rotisserie swine cooking, but I'm short on a giant rotisserie, hogs, and a mentor. So when wanting to do some Filipino style pork, I took things to a smaller scale and looked to lechon liempo—Filipino roast pork belly.
More and recipe after the jump >>
Tue Dec 11, 2012
In my opinion, the Parkers got a good deal when the Bumpuses' dogs stole the Christmas bird, forcing the family to dine on "Chinese turkey" as a holiday alternative in A Christmas Story. Not only is duck a superior meat, but my Jewish upbringing—knowing Chinese on Christmas is more truth than stereotype for most of my kind—leads me to believe it's even more appropriate for celebration (or lack-there-of). So when thinking of what I'd want for Christmas besides ham—ham will always be my number one choice—a tea-smoked duck seeming very fitting for the occasion.
More and recipe after the jump >>
Tue Jun 19, 2012
In the world of barbecue, it's so easy to have tunnel vision and see ribs only as rubbed down and slow smoked beauties. Sure there's lots of a variety in there—dry, KC sweet, Memphis tangy—but it's still a narrow view of what can be so much more. That's why I was so excited when I first saw these herb-encrusted baby back ribs on Another Pint Please, forcing me to expand my worldview of ribs, and I knew I just had to try time.
More and recipe after the jump >>
Tue Mar 20, 2012
A week at SXSW (where I managed to fit in five TX barbecue instituions during the madness of the conference) has left me really drained, luckily I have my first barbecue comp this weekend to breath life into my exhausted body. Each night I have plan to slowly get everything together, so when the alarm buzzes at an ungodly hour on Saturday, all I have to do is roll out of bed, jump in the van, and head down to Sheepshead Bay. While I have a plan for each category at this point, I still find myself second guessing my decisions. For example, I think I have a solid dish for the ambiguous "chef's choice," but is it's really unique enough? Will it wow the judges? Should I go for something completely different instead, perhaps this incredibly delicious rotisserie leg of lamb with lemon, rosemary, and garlic?
More and recipe after the jump >>
Thu Jul 14, 2011
I've saved the best for last on what has become almost a month long journey through the Cuban grill. Last week I passed off Mojo—a sour orange and garlic sauce—as a mere dip for tostones. While it preforms that task quite well, it didn't touch upon my true enthusiasm for the sauce and how it creates the absolute most delicious rotisserie chicken I've ever had.
More and recipe after the jump >>
