Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Tag: bbq
Sous Vide: Beef Flanken Short Ribs, Garam-ecue Style
We were as children As recently as the 1960’s, nobody wanted to advertise or even admit that...
Buffalo Baby Back Wings, Potato Puffs
Hybridizing People who know me have heard (or read) me rail against traditionalism, authenticism,...
Sous Vide Chuck Eye, Chicken Fried Steak, and the Backstory of Paillard
Crickets Chicken fried steak has a lot in common with Spaghetti Bolognese and Barbecued Spare...
Eggplant, UN-Sous Vide
I have processed eggplant sous vide before, just to see. MEH. And I am not the only person who...
Sous Vide Cool Summer Sausage
What happens if you eat it in the Winter? When I was a kid, this was the kind of question I would...
Sous Vide Tahiti-Q Rub, #3
ingredients, by volume: 1 part kosher salt 1 part sugar 1 part paprika 1 part dehydrated onion 1...
Sous Vide Beef Brisket Flat, Sous-B-Q™ Style
The point and the flat of it. No cut seems to have cultivated so much interest among sous vide...
Sous Vide Steak Sauce, BBQ Baste, and Overall Table Condiment
Wait, isn’t B-2 some kind of airplane? I like to call this sauce B-2, for short, when I...
Cool Rub, JerkiTerrAsian
Rubbing the Light Fantastic I wanted to create a zesty rub, combining Caribbean, Mediterranean,...
Sous Vide, Now What?
The Puzzle People frequently start their sous vide journey with steaks and eggs. We won’t go...
The Nose Rules the Tongue, and Why That Matters
Wait. Whutt? Wow! Now that sous vide has buzz around it, our most commonly held beliefs appear...
Recent Posts
Join The Group!
