Profile

Davekatz

Geek, kayaker, photographer, blogger, Big Green Egg owner. Food & Fire Blog: http://www.food-fire.com

  • Website
  • Favorite foods: All barbecue, homegrown tomatoes, Thai curries, fry jacks with beans, oh this list could get long...
  • Last bite on earth: Barbecued ribs

Bake the Book: Smoke & Pickles

Pecan pie, without a doubt!

Super Bowl Giveaway: California Avocado Gift Box for Guacamole-Making

I use them instead of mayo in ranch dressing. Tasty!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Sriracha & mayo on turkey burgers.

Seriously Delicious Holiday Giveaway: Korin Knife

That Korin looks sweet. I still love my old Henckles chef's knife.

Mark Bittman's 45 Minute Roast Turkey

simple, simple, tasty, and simple - can't beat it.

Cook the Book: 'The Food52 Cookbook'

Father's Day Giveaway: Win a Two-Pound Cowboy Chop

Flatiron, please.

Classic Sage and Sausage Stuffing (or Dressing)

Looks tasty. I'm going to be working with gluten-free bread, so getting the most out of the whole custardy thing is important.

Labor Day Poll: Gas or Charcoal Grill?

Natural lump rocks! With the Big Green Egg I can be up and cooking with natural lump in a less than 20 minutes.

Cook the Book: 'Pig: King of the Southern Table'

Carnitas - -without a doubt. How can you beat pig fried in it's own fat?

Cook the Book: The Gloriously Gluten-Free Cookbook

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.

Serious Beer: Gluten Free Options

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.

Grilling: The Gas vs. Charcoal Debate

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.

Cook the Book: Corn Pudding

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!

Seriously Delicious Holiday Giveaway: La Quercia

wrapped around a fig stuffed with goat cheese.

Gluten-Free Tuesday: Gomasio

Never heard of it, but gomasio and salmon sounds like a winner. Thanks!

Cook the Book: 'Big Bob Gibson's BBQ Book'

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.

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

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.

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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.

Grilling: Pork Souvlaki with Pita and Tzatziki

Thanks for the recipe! We love kebabs like this.

Audio of SXSW 'Secrets of Successful Food Blogging' Discussion

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.

Blogwatch: Homemade Corn Dogs

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?

Your Oldest Cookbook?

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

Serious Heat: Ketchups to Set Your Mouth on Fire

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."

Large-Scale Enticing Food Smells

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.

Caribbean Lobster

The fish market was just down the street from the house we rented. When we wandered in there one day and discovered that they had a whole ice chest full of just-caught-this-morning lobster, we knew exactly what/who we were having for dinner.

Caribbean Lobster

On vacation, fish market was just down the street from the house we rented. When we wandered in there one day and discovered that they had a whole ice chest full of just-caught-this-morning lobster, we knew exactly what/who we were having for dinner.

Roast Chicken with Winter Veggies

This is a heartier version of the Chicken & Veggies dish that I make a lot in the summer. I started trying these monster roasting chickens from Perdue about a month ago, and am sold on them as a great way to make a lot of meals with little effort

Beef Short Ribs

This is my second attempt at beef short ribs. The last batch was tasty, but not as falling-apart tender as I would have liked. This time I wanted the smoky flavor, but I wanted to move more in the direction of classic Italian braised short ribs.

New Year's Prime Rib

Prime rib has become a New Year's Eve tradition at our house. So much so that I started craving it a good two weeks ago. While researching recipes, I ran across Michael Ruhlman's grill/roast method.

Peruvian Roast Chicken

Remember Sunday dinners? Everybody gathered around the table over a big ol' hunk of meat with mashed potatoes, gravy, and pie for dessert. A meal so good it often required a nap and almost made it worth having to get up and go to church first.

Minimalist Ribs

Every so often you just need to break a recipe down to the basics. I make some fine ribs (if I do say so myself), but I think I'm starting to get mired down in all the bells and whistles.

Cottage Bacon

This is my take on old-timey country bacon that's made from the meatier pork shoulder roast (aka pork butt). It's like a cross between country ham and traditional bacon - smoky, salty, and just a little sweet.

Hearty Grilled Tuna Nicoise

Tuna Nicoise is a traditional French composed salad usually served as an appetizer or a light dinner. I wanted something a little heartier that would benefit from some time on the grill, so I bumped up the amount of meat and potatoes and substituted

Asian Pork Skewers

When we ordered our pig we got some truly tasty ground pork and I wanted to show it off with this rough adaptation of Adam Perry Lang's Asian Pork Meatball Skewers from his book Serious Barbecue.

Express Ribs

I've been wanting to cook ribs, but the weather has been so cool and stormy that it's been tough to find the time to get them done without getting drenched or blown off the deck.

Morels!

Nothing says spring like morel mushrooms. These wild 'shrooms have a short growing season and it takes a sharp eye to spot them in the woods, but their wonderful nutty/meaty/smoky flavor makes them worth the hunt.

The Perfect Margarita

These are the real deal. As I've warned many a guest, these are not some fruity, blended Don Pablo's abomination. No, these are authentic, tasty, tart, and potent pot-you-like-a-houseplant margaritas.

Grilled Beef and Chicken Kabobs

It was warm enough over the weekend that we could finally sit out on our deck. To celebrate, I made up these Mediterranean-ish kabobs. Marinating the meat overnight not only added a ton of flavor, but helped to keep it moist and tender.

Turkey Pozole

I think this hearty Mexican stew is one of the best ways to use up leftover turkey. We've had a nasty cold streak here, and this dish packs enough heat and spice to warm you right up.

Grilled Sunday Gravy

Four meats, six pounds of tomatoes, and five hours of time well spent results in an incredibly rich and meaty sauce ready to top pasta, followed by a second course of excellent grilled and sauce-simmered meatballs, sausages, and braciole. More

Gong Bao Chicken

If you've ordered takeout from a Chinese restaurant in your life, you've probably either seen or tasted Kung Pao chicken. And I'll admit that it's a dish I've loved and still enjoy. But the Westernized version is missing the key ingredient that is the star of the authentic Sichuan version, known more commonly as Gong Bao chicken: Sichuan peppercorns. It's their unique, mouth-numbing effect that gives the dish its spicy, warming quality. More

Dinner Tonight: Spiced Chicken with Brown Butter

The technique for this dish comes from Nigel Slater's superb Real Fast Food: You mix together fragrant spices like cumin and coriander along with some minced garlic into room temperature butter, and paint it all over the chicken. As it melts off the chicken and crisps the skin, it collects in the dish and continues to cook until it becomes nutty brown. At the same time, all the spices are toasted in the bubbling fat, so you end up with golden, juicy chicken and some phenomenal curry-esque brown butter to spoon over everything. More

Spiced Chicken with Brown Butter

The technique for this dish comes from Nigel Slater's superb Real Fast Food: You mix together fragrant spices like cumin and coriander along with some minced garlic into room temperature butter, and paint it all over the chicken. As it melts off the chicken and crisps the skin, it collects in the dish and continues to cook until it becomes nutty brown. At the same time, all the spices are toasted in the bubbling fat, so you end up with golden, juicy chicken and some phenomenal curry-esque brown butter to spoon over everything. More

Peruvian Roast Chicken

Remember Sunday dinners? Everybody gathered around the table over a big ol' hunk of meat with mashed potatoes, gravy, and pie for dessert. A meal so good it often required a nap and almost made it worth having to get... More

Fruitcake Conserve

This conserve incorporates the best flavors of fruitcake—dried apricots, figs, and raisins; sweet cherries; and a bit of booze. Walnuts add texture and crunch. Try it slathered over scones or dolloped over pancakes. More

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast

Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom. More

Minimalist Ribs

Every so often you just need to break a recipe down to the basics. I make some fine ribs (if I do say so myself), but I think I'm starting to get mired down in all the bells and whistles.... More