The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
Out with the old Tenderizing tough meat requires the conversion of collagenous protein to...
Category: Smoke
The Nose Rules the Tongue, and Why That Matters in 2020
Wait. WOOT? Wow! Now that sous vide has buzz around it, many commonly held beliefs have been...
Pork Bellies on Parade
I’ve been taking pictures of food for a long time. We always took spec shots in the hotels,...
Sous-B-Q™, Penetration, and the Pellet Prototype
Just let me finish smoking this last one It’s no wonder that primitive populations...
