My Great Granddad's Chicken Recipe
26 September 2021
My great granddad used to make chicken similar to this using a basting
mixture. This is his recipe with some modifications by me to get more
browning out of it. He poured it over with a whiskey bottle and a speed
pour, I use a mug and a brush to be more efficient with the liquid. He
did it with chicken quarters, but I prefer using a spatch-cocked chicken.
He also used a different vinegar than I do.
A Blender Muddled Julep Inspired Strawberry Cocktail
05 June 2021
So I had some inspiration with some fresh strawberries and some
homegrown mint, so I decided to try to make a blender muddled cocktail.
Blender muddling is a technique described in “Liquid Intelligence” by
Dave Arnold. It’s designed to maximize flavor extraction while
minimizing oxidation. I think this is really simple and flavorful
cocktail. This recipe I have described will serve 3 people.
I Cooked a Leg of Lamb on my Smoker.
26 March 2021
I made a glazed leg of lamb on the smoker. These are the pictures of how
I served it, and the procedure of how I cooked it.
Ginger Cumin Rubbed Rib Roast
31 December 2020
I scored a rib roast from a local butcher shop whose owners were
retiring. It was a beautiful 6lb chunk with an amazing fat cap on it.
This is how I cooked it, and what I made with the leftovers.
22 November 2020
I made some Atlantic pie recently with a few modifications. I think it
turned out pretty good. I basically followed the New York Times
recipe. I wanted to make something using saltine crackers. This turned
out to be way easier than expected.
Worcestershire Fried Rice
07 December 2016
I recently made fried rice with Worcestershire Sauce. It was really good,
here’s how to make it.