In more, isn’t the world sick of being a bummer all the time news: Meat in the U.S. may be widely contaminated with strains of drug-resistant bacteria, researchers reported Friday. Nearly half of all meat and poultry sampled in a new study contained drug-resistant strains of Staphylococcus aureus, the type of bacteria that most commonly [...]
Category Archives: Smoking
Veal Kielbasa Recipe
Here’s a recipe for fresh Kielbasa that is delicious. You can also turn it into smoked Kielbasa by smoking it at around 180* for about 2 hours and then cool in ice water for 30 minutes, dry and store in the fridge. 6′ hog casing 3lbs pork butt 1lb beef chuck 1lb veal shoulder 3/4lb [...]
Also posted in Grilling, Instructional, Recipes Tagged Charcuterie, kielbasa, Sausage, Veal Leave a comment
Hit a Local Chicago Butcher and Let The Grilling Begin
As I walked out of work last Wednesday I felt something that I wasn’t sure I would ever feel again, something so entirely foreign and pleasant I was certain I was hallucinating. It was warmth. Where I would usually rush manically, head down and cursing, to my car. I now crossed in a slow walk, [...]
Also posted in Grilling, Instructional, Review Tagged Abdullah the Butcher, BBQ, Butcher and Larder, Butchers, Chicago Game and Gourmet, Chicago Magazine, Meat, Summer, Time out Chicago Leave a comment
Lillie’s Q Offering Full Pig
Chef Charlie McKenna from Lillie’s Q – my favorite bbq restaurant in the city – is now offering a full pig for groups of 6-8. He’ll prepare it, serve it and discuss preparation with his guests. You need to give the restaurant 48 hours notice. If you get over there in the next week you [...]
Also posted in Beer, Event, Grilling Tagged beeradvocate, Bell's Hopslam, Charlie McKenna, Chicago, Lillie's Q, Pork, Steve Dolinsky Leave a comment
Outside In New York Pt. 2 – Fette Sau
It’s true that Chicago has, in the past few years, seen a relative spike in BBQ joints, but going from nothing to some is only slightly encouraging and, while the numbers have increased, the bar for quality has remained pretty modestly median. I still haven’t made it over to Smoque for their brisket yet which [...]
Also posted in Beer, Grilling, Review Tagged Brand BBQ Market, Brooklyn, Fat Willie's, Fette Sau, New York, Pork, Revol, Revolution Brewery, Rocking Horse, Smoque 1 Comment
Brisket Rub
We’re prepping to smoke a 12lb brisket tomorrow. I went looking for my copy of Beer Advocate, where I pulled the rub recipe from, to freshen up my addled mind. I couldn’t find it. This made me annoyed with me. Why can’t I put stuff back where it’s supposed to go? Seriously, this would make [...]
DIY Big Green Egg
I was just talking yesterday about how I wanted to wreck my finances and buy a Big Green Egg. The ceramic of the egg holds the heat very efficiently, giving you temperatures upwards of 800* allowing you to grill, smoke, and even cook pizzas. Unfortunately, the Big Green Egg costs >$1k generally. I’m pretty pleased [...]
Also posted in Grilling, Instructional Tagged Big Green Egg, DIY, Little Blue Egg, Zone 12 Project Gang Leave a comment
Why Haven’t I Been to Smoque Yet?
I suppose fear of running into Guy Fiorre is a solid reason. We will overcome.