weber_cam

Every few months I take my starter out of the fridge, scrape off the mold, refresh it a few times and start a sourdough loaf. I usually nev...

A while back, I found my best food find in Columbus. Mediterranean Food Imports carries merguez , a spicy (but, not too hot) Tunisian saus...

Few things in life are better than fresh basil. The leaves themselves are slightly bitter and oozing with juicy volatile goodness. Every s...

Frankie and the mighty Mustangs will engage in their first soccer game ever (hopefully). In preparation, I'm fooling with the video cam...

I clipped a small bunch of basil on my way in the house one weeknight and forgot what I was going to use it for so I stuffed it into some wa...

I've only tried barbecue overnight once and my heat died during the night. Tonight, after a great deal of reading my new favorite place...

In my previous version of the Weber mod, I was essentially cooking, not smoking since my dome temperature was 150-deg-F. Since then I made...

Mediterranean Food Imports is my favorite ethnic market in the city. On the southwest corner of Dodridge and N. High the market has a wide...

My cold smoker mod kind of shit the bed. Click on the photo to bring you to the Flickr slideshow of the project to this point. The major ...

A couple weeks ago, I had another Father's Day! My wife entertained the kid while I brewed a soon-to-be-sampled batch of my English-sty...

One requirement for cold smoking is a constant source of low heat to smolder wood. This is most commonly achieved using a hot plate and pan...

This Sunday on the way home from swimming, Trish asked if I could make some naan for the dish she was preparing (a special lamb and spinach ...

I have the itch to do some cold smoking. I'm especially looking forward to salmon and trout . Cold smoking is simple; it's simply ...

Ever make one of those meals that you immediately thought to yourself "why don't we have this more often?". Last night we wan...