This posting is essentially about technique. For Easter dinner I roasted a 5 lb. boneless leg of lamb in a MasterBuilt electric box smoker at 200 degrees for about 3 hours until the internal temperature was 125 degrees. I then allowed it to rest tented in foil for 15 minutes while I heated the broiler. Read More …
When I lived in Japan, I ate a lot of excellent grilled fish, but there was one type of grilled fish which I thought was exceptionally good. That turned out to be fish which had been marinated in miso and mirin. The salt in the miso and the sugar in the mirin lightly cured the Read More …
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 …