I was hoping to do some cooking last weekend, but the weather didn’t cooperate. I’m almost embarrassed to admit that, but the one type of weather I don’t like to cook during is rain, especially freezing rain! We got about … Continue reading
Day 7 of my sourdough started brought a lot of bubbles! I think it’s on its way now. I can detect a slight acidic/sour smell, but not a bad smell at all. When I mixed in more water and flour, the starter was kind of pillowy, definitely not just a bowl of flour and water.
In my opinion, it’s a real starter now!!!
Now the question is… When will it be ready to use? Continue reading
Frankie is an Italian who puts Italian cooking with American barbecue/grilling skills. He was kind enough to share his recipe and log of making his version of smoked pork shoulder. His site, Barbecue for All, is worth visiting, and he’s added an English section to it for those of us that can’t read Italian. He even writes with a bit of an accent! I like to think I go all out to make some things, but wait until you see this!
This one is a long entry, but well worth it! Continue reading
Hopefully, I’m not boring you all with my sourdough starter attempt. It’s a simple way to try to make a starter, and, after having read more about starters in books like The Baker’s Apprentice, I probably would do it differently if I hadn’t already begun.
However, you should be able to see the bubbles starting to form in the starter. There were a couple on day 4, more on day 5 and even more on day 6! I think it’s working, though it may be a while before it’s a stable starter. I’m going to keep going until I think it’s either failed or is ready to try out. Continue reading
I’m keeping up with my starter, but not doing as well keeping up with my posting, so I’ll try to catch up tonight with days 5 and 6. Here is a photo of day 4′s starter. It’s getting there, keeping a better texture and starting to seem to have a bit of a sour smell, in a good way. Continue reading
T his past weekend, as I mentioned in my beef stew post, I made some European hearth bread. The recipe was a bit different from what I’ve used for baguettes; it used less yeast and allowed more time to rise. … Continue reading
This past weekend was cool and rainy in Ohio. It was actually very warm, considering that it was the 2nd weekend of January, and temps were in the 50′s, but it rained and rained and rained. In fact, it rained enough I didn’t really want to be outside cooking, so I decided to make some beef stew, which I hadn’t done in some time. Continue reading
I got lazy yesterday and didn’t make time to post my photos from day 2 of making my sourdough starter. This one will be a quick and easy entry. Continue reading
Now that I’ve been trying my hand at bread baking for a few months, I’ve been reading more and more on sourdough. Everyone knows about the famous San Francisco sourdough bread, and many think, because of that, sourdough means sour tasting (pleasantly) bread. Continue reading
I just noticed that today is the 1 year anniversary of me blogging! I remember starting out thinking I’d do an entry each day. It didn’t take long to determine that there was NO WAY I was going to keep up with that pace. I also thought I was going to talk about nothing but barbecue, but soon found out I wanted to talk about more than that. Continue reading
It appears that Nicole at Pinch My Salt has won Best New Food Blog from the Food Blog Awards! I don’t know if it’s official or not, but I’m going on record with my congratulations! If you haven’t been to Pinch My Salt, you should spend some time. The photos are great, and Nicole writes very well. Not only that, she links to me here, and has commented several times… It’s my 1 degree of separation from a blog award! Continue reading
Since starting this blog, I’ve done a lot of stuff like steak au poivre, grilled lobster, etc. But today I want to get back to barbecue basics with simple, tasty pulled pork! (I also realized that I’d never posted a photo of my own pulled pork sandwiches.)
This is one of the best barbecue meats to start out with. It’s about the most forgiving piece of meat you could choose, and it can take both high heat and low heat to get it done pretty well. The first time I ever did pulled pork was by cooking it indirectly on a charcoal grill. I used wood chips, and it probably cooked at about 350 degrees, with the pork in the middle and fire on both sides. Continue reading