Smoking Houston

Fire, wood, smoker and flesh equals Smoking Houston, and smoking I have done with and for family and friends while sitting in the backyard at 2408 Cortlandt.  A favorite has been pork belly marinated in apple cider, brown sugar, honey, molasses and herbs seasonings. Smoking the inner organs of animals like this cow heart brings … Continue reading Smoking Houston

Another Day With The Appalachian Book Of The Dead, While Brining Pork Belly And Pouring Woodford Reserve Double Oaked With Johnny Cash And The Civil Wars. (Part Two)

Look at it.  Three pounds of Mangalitsa/Berkshire goodness.  Oh, the marble-like fat, smooth and wet to the touch. The Mangalitsa certainly has its share of attention these days, with an appearance recently in the Slow Food 2014 Almanac, which highlights its taste profile, “the fat of Mangalica pigs has been shown to be better for … Continue reading Another Day With The Appalachian Book Of The Dead, While Brining Pork Belly And Pouring Woodford Reserve Double Oaked With Johnny Cash And The Civil Wars. (Part Two)

Smoke On The Turkey

Good Morning.  It’s 8:27am and the turkey has been smoking for a half-hour, only six more hours to go.  The day began with apple wood and pecans. After a few sips of coffee, I decided to exchange water for beer, so four bottles of St. Arnold Christmas Ale were poured. What a foamy bowl of … Continue reading Smoke On The Turkey