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Counting Down to The Big Pig Gig
The road to the Big Pig Gig is paved with test recipes. This past weekend, we stayed in and beta-tested three of the recipes that we were planning on serving next week. One is an appetizer, one’s a...
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Meet the Meat
I knew there was a reason why I wanted a top-bottom refrigerator instead of a side-by-side. 43 pounds of charcoal. Check. 28.6 pounds of pork shoulder. Check. 24.5 pounds of ribs. Check. 53 pounds...
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The Big Pig Gig 2008 – Amazingly Awesome Recap Special Edition Episode One...
Well, that was all flavors of awesome.First, let me get some much-deserved thanks handed out. Big thank-you to Ray of Bathtub Brewery, who, in response to the emailed question “Can you draw a pig...
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Deconstructing Dinner: Crabmeat Ravioli with Saffron Cream Sauce
A couple of weeks ago, we staged a engagement dinner party in honor of our friends Ray and Melissa of Bathtub Brewery. Since that time, my procrastination in getting anything written about that...
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Rising to the Occasion – Lancaster County Corn Souffle with Gruyere
I’ve never made a souffle before. What I knew about souffles was what everyone knows about souffles – that you have to tiptoe around the kitchen and make as little noise as possible, lest you cause...
View ArticleThe Big Decision in November
In just a matter of days, each of us, as Americans, will be faced with a decision of critical importance, and with profound consequences. It is a choice not to be taken lightly, for it carries the...
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Second Thanksgiving, Where Butter and Bacon Make Everything Better
My wife and I have never considered Thanksgiving cooking to be a chore, a task, or in any way a burden. On a day where millions of people consult the internet, friends, and family to determine how...
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Secret Ingredients to Make Mashed Potatoes Exciting Again
Here’s news that’s news to no one – potatoes are bland. They belong to that same category of bland, white dishes that include tofu, grits, and rice – and it takes some special techniques to coax some...
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Yes, I Made The Ratatouille from Ratatouille
I stumbled across this photo while looking through my Picasa web album that serves as the host for all of the images on The Best Food Blog Ever. I guess I uploaded it with the intention of writing...
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How to Grill Chicken
There’s something quite primal about cooking over fire – tossing something raw over smoldering coals, hearing the fat sizzle as it melts and drips into the flames, the smell of wood and meat and smoke...
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