Today I made my third smoked chicken. Every time, I’m amazed at how steady the smokenator holds the temperature, between 225 and 250 F. Not only was it easier than ever, but it was done on time! Four hours flat from lighting the charcoal to taking this picture. I actually got to eat while it […]
Read More I think I know how to properly smoke a chicken now
Today I smoked a slab of ribs. The fun part was the weird weather going by in the bits and shreds of thunderstorms. I mean, if it rains and it’s sunny out, you’re supposed to see a rainbow! But the ribs cooked nice and steady, except for the time the heat spiked by accident. (I […]
Read More I guess internal temperature of 205 F is done enough
I couldn’t wait for the Fourth, so I smokenatored a chicken today. I spatchcocked the chicken, and covered it with a simple dry rub. While it rested on a rack in a cheap foil pan, I filled the smokenator compartment with charcoal and lit a few chunks separately in the chimney.
Read More My first pass at a Smokenator chicken
Just in time for the Fourth, I got a new toy. It’s a Smokenator, a metal baffle that fits into your Weber kettle grill and turns it into a smoker. The grill works great for steaks, but sometimes I want to make ribs or pulled pork, and that means barbeque smoke.
Read More My new barbeque toy
He bakes cookies. Definitely the best way to end Passover.
Read More How to know you picked the right one
It’s been cold and rainy and nasty all day, just the weather I’ve been waiting for to make the last on my list of Japanese Hot Pots I wanted to try: Ishikari Nabe, or Salmon Hot Pot. Underneath all that salmon and tofu and mushrooms are cabbage and potatoes cooked in a miso broth. In […]
Read More Salmon Hot Pot
Pie day, and I haven’t actually made a pie since last November, when I decided to revisiting the sweet potato pie of yesteryear with a sweet potato pie with pecan crust. Trouble was, I don’t really like adding sugar to sweet potatoes, so I cut back on the sweetness a hair too much. It wasn’t […]
Read More Oh, hi, it’s Pie Day
It’s still cold and I’m sti’ll making hot pots. For this one, I threw it a whole lot of things I like in hot pots. It started with kombu and cabbage. Then I scattered in buttercup squash and carrot and taro root. Finally I piled on the mushrooms: shiitake and oyster mushrooms and enokitake and […]
Read More Attack of the mushroom hot pot
These are not so very photogenic, but they came out steaming hot and tasty.
Read More Dal, rice, and kohlrabi
When I went looking for 660 Curries at the library, I stumbled on Japanese Hot Pots: Comforting One-Pot Meals. It’s a beautiful book with gorgeous photos and clear recipes, that makes you eager to try them. On the book’s website, the authors, Tadashi Ono & Harris Salat, show how quickly it can go. They emphasize […]
Read More Re: Japanese Hot Pots