Serious Eats - seriouseats.com

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.

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.

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.

My Grandmother's 1942 copy of Woman's Home Companion Cook Book (First, kill the chicken...).

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.

I'm a big fan of Living Cookbook.

Joy - it was vastly better and wasn't hard of time consuming to make. Here's the recipe:
Tuna Confit

I did it on our Big Green Egg, but this would work just as easily in an oven. I usually make up a batch whenever we get a sale on tuna.

Sounds very tasty. I've oil-cured my own tuna a coupe of times and this would be an excellent recipe to make with it.

Looks great. Pork loin is one of those nice, reliable, versatile cuts that you can do just about anything to and have a good chance of pulling it off.

Maybe think about butterflying the loin and stuffing it with half the rub?

My name is Davekatz and I’m a geek - food geek, photography geek, kayaking geek - it doesn’t matter. I always tend to take my interests and hobbies and push them a little bit further.

With food, I started out doing little more than bachelor survival cooking, but I always had a taste for the good stuff. Over the years, I’ve figured out how to put it consistently on the table and I’ve gotten a lot of joy out of pushing my abilities, learning new skills, developing new recipes, and making tasty chow for friends and family.

Of all the cooking techniques I’ve explored, it’s hard to beat live fire cooking. My dear wife got me a Big Green Egg a few years ago and we’ve had a lot of fun putting this ceramic cooker through its paces.

We have a website featuring a selection of our recipes and descriptions of some of our cooks at Gelina and Dave's Adventures - Our Big Green Egg

I also write for the Get Your Grill On food blog.