Catch-all Category
Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison (authors of Born to Grill), was my first ‘cue cookbook that I got when I bought my first smoker (that has long since succumbed to the salt air here at the beach), but it’s the book I cut my teeth on for barbecue, smoking and…
Mastering Barbecue by Michael H. Stines is chock full of great grilling tips, recipes and techniques. Chef Stines convinced me of the awesome value of brining poultry to keep it moist, and prevent drying out. His “Spicy Poultry Brine” recipe combines salt with pickling spices, peppercorns, vinegar and 10 other everyday spices from your cabinet….
This wine bottle pepper grinder not only looks great, but it’s our best grinder as well. Featuring a stainless steel grinding mechanism, it adjusts easily from fine to coarse with the knurled top. It’s made by Chef Specialties Co in Smethport, PA. Purchased from and custom engraved by totalengraving.com. (See update below.) I have to…
Wow! Thanks to the great folks over at Serious Eats , I won a copy of “Beard on Food” by James Beard. Very interesting read, especially given the fact that this book is pre-internet! … and I might add, pre-me-being-a-foodie. Originally published in 1974, it’s a collection of his weekly newspaper columns, and tho I…