I have been cooking my way through Michael Solomonov’s Zahav: A World of Israeli Cooking in the last couple of months. This is an adaptation of his recipe for garlicky ground beef kebabs, which were very tasty with tadziki and pitas. (They would also go well with ajvar and kajmak.) Resting the prepared kebab mixture Read More …
This is essentially an upscale version of “Beer Can Chicken” using a roasting stand from Sur La Table instead of precariously balancing the chicken on its drumsticks and a beer can. This is a good example of the low and slow school of barbequing. 1 chicken 1/4 cup of dry rub 1 cup of beer Read More …
For the third year in a row, we had a large group of relatives over for Thanksgiving, and I cooked turkeys in La Caja China, a Cuban-American outdoor cooker which was invented as a pig roaster for Lechon. (A Cuban-American co-worker told me that Cuban slang is to refer to something clever as being Chinese. Read More …
When I returned to the US in the early 1980s after 3 years working in Thailand, one of the first things I bought was a Little Chief electric box smoker from Luhr-Jensen. The smoker came with a small recipe book, and one of these recipes has become a family favorite. The name of the recipe Read More …