Barrel Aged Hot Sauce (updated!)

On March 23, 2013

This post is going to be a little different, mainly because I haven’t finished the sauce yet. I’ve done a little research and I’ve put together a recipe I’m hoping will work. While you can find plenty of hot sauce recipes on the web, I’m fermenting mine in a charred oak [...]

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Slow Roasted Hoisin BBQ Ribs

On July 29, 2012

That’s right, another post about ribs. I will admit, these ribs are much better than the Sous Vide Ribs I did last year. Maybe it’s because I’m a traditionalist, but I prefer the tender/chewy/crunchy/caramely goodness that comes with slow roasting. The sous vide ribs were good, but didn’t have the same character that these ribs [...]

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St. Louis Ribs, 72 Hours Later

On March 6, 2011

From the moment I took the job opening up this steakhouse, I knew I was going to purchase an immersion circulator. While I never took any interest in molecular gastronomy, sous vide cooking was something that I valued as a cooking method. Sous Vide applications use actual foodstuffs, not that the ingredients in molecular gastronomy [...]

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