This is an adaptation of recipe in Robb Walsh’s Legends of Texas Barbecue Cookbook. It is hard to get more authentic than that! This is very straight-forward and takes only about 3-1/2 hours total time. It uses only a simple dry rub, and then can sauced when eaten if desired (me) or not (Carol). Read More …
Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Read More …
Carol spent part of her childhood in Turkey when her father was in the army, and shish-kebab is definitely one of her good food memories. One of Carol’s nephews was over for dinner twice recently and got shish-kebab both times, the second time as a specific request. Readers of GreasyLittleBirds have come to Read More …
This is the marinade for grilled chicken which we served to a big crowd for Carol’s birthday to general appreciation. It is an adaptation from an old newspaper article we clipped out and taped to an index card many years ago. I am guessing it was from the old Houston Post. My hand-written comment Read More …
The advantage of cooking a steak in a sous-vide cooker and then finishing it on the grill is that you can get it completely evenly cooked to the degree of doneness you like, while still getting a good crust on the steak. This post is about a thick piece of sirloin which I prepared for Read More …
This is another way of using the dough from Joe & Misses Doe Lavash (Link to post) which I prefer to the original. You can see it in the picture at the bottom of the post for Mititei (Romanian grilled sausages (link to post) and I also served it last night with shish-kebabs. A real Read More …
Pulled pork is THE classic Southern barbeque. This batch of pulled pork was made from an 11.5 lb. fresh picnic ham and was served to general appreciation at an early 4th of July dinner party. I used some ideas from Jeff Phillips’ book Smoking Meat. Pork ¼ cup yellow mustard ½ cup spice rub Read More …
In Houston and Alexandria, I became familiar with Cevapcici, the fresh sausage of Bosnia. I am sure it will be the subject of a later post. This post is about a similar sausage from Romania. It is a skinless fresh sausage which is grilled like Americans grill a hamburger. This version is from Elisabeth Read More …
In recent years I have frequently seen references to Elote as a popular way in Mexico to eat corn. Since a key part of Elote is smearing mayonnaise on the corn, this sounded very dubious to me, but tonight my curiosity overcame my caution. No real surprise, Elote is actually quite good, and is also Read More …
These Japanese chicken meatballs are excellent with a tare glaze. This is an adaptation from Serious Eats, and makes 4 servings. 1-1/2 lbs. ground chicken thighs ½ cup panko bread crumbs ¼ cup finely chopped scallions 1 large egg, beaten 2 tsp. finely grated fresh ginger 2 tsp. garlic puree (~2 large cloves of garlic) Read More …