Wild Boar Ragu is practically the national dish of Tuscany. It’s an awesome dish and not particularly difficult. Adding some smoke to it takes it to a new level.
Dry Brine
Using salt to brine meat
Dry Brining
For a long time, we brined or marinaded meat to improve flavor and tenderness. What we didn’t understand, in that process of applying liquids, seasonings, and spices, what was going on with the meat. Then along came some folks, like Alton Brown and Meathead, that applied science to this process. […]
Life Changing: Smoked Texas Chili
Smoked Texas Chili is amazing. It’s life changing. The first time I added smoked meat and onions to my chili, I was bowled over at the difference it made. You have to try it! Smoked Texas Chili Backstory There are three main sources for this recipe. Many years ago, I […]