weber_cam

(Click image for much better view) Before tackling Ruhlman's saucisson sec, I needed a place for the sausage to undergo curing for abou...

Years ago while visiting a friend in Dijon, she made us a splendid meal in minutes from a few fish fillets and some veggies in her fridge. ...

Mrs. Dave's Beer and I have recently come face to face with the harsh reality that our metabolism is slightly different than it was when...

" Embrace the sausage. " p. 100 Cookbook authors are notorious for making unsubstantiated, general statements. They are often au...

Last weekend and today, I scraped paint. Dangling from a 12' ladder (I know, pretty low, but I was practically frozen with fear), someh...

I like bread machines for kneading dough. I had my last one about 10 years and never baked a bread in it, although I used it about 2 times a...

After reading Kashi's apple bake recipe using evaporated cane juice, I was so angry, I had to do about 5 consecutive sun salutations to...

A while back Lisa posted an interesting food item post entitled Any Guesses? . Cool concept, hope she doesn't mind if I borrow the idea...

I've been trying desperately to control my Weber kettle to achieve 250 +/- 25-deg-F. Using the minion method (link in the right margin)...

   In every scientist's life, there comes an experiment that he/she'd like to sweep under the rug. And then, run away crying like ...

I am getting dangerously close to the dark side. Smoked Tofu. Inspired by Heidi's marinated tofu and my recent experience smoking kiel...

I've been hunting for an affordable means to measure temperature over time between the range of about rt to about 400-500-deg-F. I have...

In the grocer's meat case, there is no shortage of products called "smoked" sausage. Most of these products are bland. This p...

Ever since I managed to discover the dome vent method for temperature regulation during long smoking sessions, I've regained new intere...