I’m not doing meat much these days, but I did fine-tune some principles of jerky before I went mostly vegetarian. Most articles, I’ve found, will give you the same advice about slicing across the grain, pulling it off while it’s still bendy, etc. I will assume that you know all these jerky basics and principles … Read more
So I wrote this topic for Cracked awhile back. It was never featured, but it ranked high enough in Google to for the production team at Hachette / Octopus to hire me to write their barbecue book. Considering I was smacking golf balls at the park in lieu of employment when they wrote to me, … Read more
Sometimes all you need is a fried egg over easy on one of Brooklyn’s finest multigrain bagels. A little cheese, tomato and minimal cilantro, and you’ve got yourself a day’s eats.
It’s super easy to make. Just Play Frankenstein until it looks like a frog (dislocate the legs, cut along the sternum). Use a few basic spices, and fabricate some chimichurri dipping sauce Cook low and slow over indirect heat. I cheated, though. I rolled frozen pats of butter in spices and slipped them under the … Read more
From three separate dinners: Fish tacos, the best quesadillas ever made (american + swiss with caramelized onions, cilantro, tomato, avocado and lime juice in a double-layered shell) and…apple juice.