Now that Thanksgiving Day is over, I’d like to try to get a bit of cooperation from readers… I want to find out what recipes, techniques, etc., were used this year that were done because of reading about it online. Continue reading
To be honest, my favorite thing to do with leftover turkey is to make a straightforward sandwich: white bread, turkey slices and cranberry sauce as the only condiment! But there’s still about 10 lbs of turkey left! Continue reading
oday is the day that “new” wines are released in France. These are wine that are young wines – this year’s vintage. These wines generally don’t age well, and should be drunk sooner rather than later. The great thing about these wines is that they’re very drinkable. Wine Sediments, a member site of the Well Fed Network, has articles from several contributros on new wines today. By French law, these wines are released at one minute past midnight on the third Thursday of November every year.
Beaujolais Nouveau is the best known of these wines and is a very approachable wine. Into Wine has several pages dedicated to this fun to drink wine, including this tidbit:
Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration—also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins. Continue reading
Last weekend, I thought it was a good idea to do something of a run-through for Thanksgiving Day. Last year was a bit of a disaster! I had a 20 lbs. turkey and didn’t want to get up at 3:00 AM to cook it, so I figured I’d indirectly grill it.
Good thought, but the wind picked up and got the temp in the cooker way too high, so the bird went over 200 degrees! It was done, but dry. Thankfully, my mom had made a good amount of gravy!
The trial run was to try out some things and to see how long it would take a bird to smoke on the big smoker. Continue reading
On the startup of Get Your Grill On, the editor, Robert Fernandez, has asked for photos of meat. I thought about what post to send him pictures from, and I decided it would be a good time to just go through the last 10 months and pull out some good ol’ meat photos… So here they are! Continue reading
Last night, I had the chance to stop at a Cincinnati barbecue joint that had been on my list for a while. Jim Dandy’s BBQ competes in KCBS competitions, and fairly recently opened a restaurant on Sharon Rd, just off I75 in northern Cincinnati.
The place looks good from the road, though they could use some brighter lights at night (I almost missed it in the dark). The smell of wood smoke is GREAT when you get out of your car. The reason for that is that they’ve got what looked like a nice Klose smoker (may be another make) up front billowing smoke. It’s not what they’re cooking on, but it still smells really great! Continue reading
I don’t know what I’ve gotten myself into, but all of a sudden I’m going to be a contributing blogger to the Well Fed Network, a group of self proclaimed “Culinarily Obsessed” people. I think I kind of fit in that category! Continue reading
I was up early this morning, and I realized that Mark and I have just finished our sophomore season as competitive barbecuers. Well, I don’t know how competitive we are, but we at least helped me one comp a Jack qualifier! I thought this was a good time, though, to reflect on the last couple of seasons and how things have changed. Continue reading
Brian Pearcy, the BBQ Guy, is holding a contest! If you’re interested, details can be found on his blog. Basically, anything you want to write on barbecue in 500 words or less can get you entered, with the prize of a bottle each of the BBQ Guy’s sauce and rub. No entry fee, and you’ll get published on his blog just for entering! Continue reading