Geek, kayaker, photographer, blogger, Big Green Egg owner.
Food & Fire Blog: http://www.food-fire.com
Pecan pie, without a doubt!
I use them instead of mayo in ranch dressing. Tasty!
Sriracha & mayo on turkey burgers.
That Korin looks sweet. I still love my old Henckles chef's knife.
simple, simple, tasty, and simple - can't beat it.
Looks tasty. I'm going to be working with gluten-free bread, so getting the most out of the whole custardy thing is important.
Natural lump rocks! With the Big Green Egg I can be up and cooking with natural lump in a less than 20 minutes.
Carnitas - -without a doubt. How can you beat pig fried in it's own fat?
We make GF pizza with a polenta crust: Pancetta Polenta Pizza – Meat in a Minor Key.
Just cook up the polenta, spread onto a pizza pan, bake until a little crispy, then add your favorite toppings and bake.
I've been GF for over a year now. Seeing Alchemist brewery in Vermont take the gold in the World Beer Cup this year with a gluten free beer makes me very happy.
Of the lot that I have available locally, Red Bridge is the best I've run across so far, with Bard's as a serviceable second choice.
A Big Green Egg full of lump charcoal can be ready to grill in 15 minutes, go medium-high for 3-5 hours, or low for 12-14 hours. The flavor is outstanding, the mess minimal.
Made this last night to accompany some pulled pork - Wow! I think I've found my new barbecue side dish.
I did make a few tweaks. I added a can of corn - half of it whole and half blended with the milk until smooth - and a little more red pepper and a teaspoon of barbecue rub to bump up the spice. I forgot the cheese :(, but it was still very rich and creamy.
Thanks for this great recipe!
wrapped around a fig stuffed with goat cheese.
Never heard of it, but gomasio and salmon sounds like a winner. Thanks!
Baby back ribs from my Big Green egg - made my last batch rubbed with Dizzy Pig's Dizzy Dust, slow smoked for a little over 5 hours over hickory, and finished with a light coating of Blues Hog BBQ sauce. Served them to friends who are huge soul food/bbq aficionados and they said they were the best ribs they had ever had, period.
Great post, great perspective.
I'm glad to see you writing for Serious Eats. I've been reading your Gluten-Free Girl blog since I was diagnosed about a year ago. It's my go-to site for not just GF recipes, but for improving my attitude toward food and eating.
While I've found some GF beads and pasta that I like, I've had better luck (and more fun) hunting out new foods that are naturally gluten free. Thanks for reminding me that's there's a whole world of gluten free food out there yet to explore.
Food & Fire
My carnivorous habits - recipes, photos, and reviews
This blog is a collection of pics and recipes for some of my recent cooks. A lot of it is about dishes I’ve cooked on our large Big Green Egg ceramic cooker, but there are also a growing number of gluten-free recipes.
Thanks for the recipe! We love kebabs like this.
Just got done listening - great stuff! There aren't a lot of places to get good advice on food blogging and it's good to hear from folks with a some serious experience.
Great post. I've got some all-beef dogs from a little local butcher that would do this recipe proud.
Has anyone tried dusting the dogs with a little cornstarch (a la Alton Brown) to get the batter to stick better?
My Grandmother's 1942 copy of Woman's Home Companion Cook Book (First, kill the chicken...).
I like one part Búfalo Picante Clasica added to one part Trader Joe's Organic Ketchup as a spicy ketchup. It's also great as part of a cocktail sauce.
@RachelDP - I'm also a fan of "Srirachup."
Driving through Cedar Rapids, IA - both The Quaker Oats plants and the Ralston Purina plant would produce some interesting aromas.
Used to work in a building that had a pizzeria and the elevator shafts would act like chimneys. You could smell the basil and oregano all the time.