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Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Using a recipe from Charcuterie by Ruhlmann & Polcyn , we successfully smoked a couple of duck breasts into ham on our cast iron hibachi. Such wonderful ham, texture and flavor better than anything...
Cook the Book: 'Real Cajun'
Having grilled cheese and tomato soup after coming in from the '67-'68 snowstorm in Chicago. 28 inches of snow in two days, what fun for a kid, then to come in and warm up with the best of comfort food!
New Orleans, when to go, what to eat
It's a shame you are going so late... we went in early April two years ago, during the French Quarter Festival. Free music, not as crowded as the NO Jazz fest, and what a treat to leave WI in snow and be in 75 to 85 temps in New Orleans for a week.
As for eating, try everything once!
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Recent Comments | Response to Comments
Duck Fat
D'Artagnan duck fat, ( and several other products) are available in the freezer section of my local market here in Madison WI. So they should be available locally in many other places.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Using a recipe from Charcuterie by Ruhlmann & Polcyn , we successfully smoked a couple of duck breasts into ham on our cast iron hibachi. Such wonderful ham, texture and flavor better than anything...
Cook the Book: 'Real Cajun'
Having grilled cheese and tomato soup after coming in from the '67-'68 snowstorm in Chicago. 28 inches of snow in two days, what fun for a kid, then to come in and warm up with the best of comfort food!
New Orleans, when to go, what to eat
It's a shame you are going so late... we went in early April two years ago, during the French Quarter Festival. Free music, not as crowded as the NO Jazz fest, and what a treat to leave WI in snow and be in 75 to 85 temps in New Orleans for a week.
As for eating, try everything once!
Mixed Review: Lipton's Onion Dip and Simply Organic's Guacamole for Football Parties
When making Lipton Onion dip, I use half sour cream and half mayo, and I add 4 or 5 roasted garlic cloves. YUM! the mayo takes away some of that viscious mouth feel, and the roasted garlic adds much to the flavor.
Biscuit Basics
I recently started making biscuits from a recipe in Mark Bittman's "How to Cook Everything" book. His (and now my) favorite recipe uses plain yogurt instead of milk or butter milk. I have found that the natural sugars in the yogurt and the tartness really make great bicuits.
Cook the Book: 'Barefoot Contessa Back to Basics'
Hello people!! Her Outrageous Brownies!
Duck Fat
My impression was that joefiladelfia confused Site Feedback with D'Artagnan customer service. Maybe he/she ordered their duck fat after clicking an ad on this site or maybe a google search led them here. Either way, joefiladelfia hasn't made a single post on this site since their initial complaint.
Which begs a question. What's up with people starting threads and never posting in them again? I think it's very rude for people to ask for information or advice and never even chime in to thank us or tell us what they ended up doing.
Duck Fat
Why is this post in "site-feedback"? Think you might have gotten more comments if appropriately placed...I've learned that lesson too many times.
Anyway, D'artagnan simply cannot be beat for any of their products.
Damn the shipping charges and just ENJOY!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Thank you for participating, and congratulations to our winners:
ilovebabyhoah707
colengal
rmc1ra
meredycat
jennywren
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I'll be honest and say I don't have a success story yet!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Cooking on the new grill for the family for the first time and everyone loving the result -- a classic memory!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Lighting it without having my eyebrows singed off? Another success is the foil pockets I make with salmon and veggies. Yum!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
just getting the charcoal lit is a success for me! haha
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Last Fourth of July I grilled bratwurst, ribeyes and chicken for our team. Everything turned out great. garrettsambo@aol.com
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
The first time I made cedar plank salmon was a great success, everyone loved it!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
made a grilled pizza on my grill. Very tasty!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My greatest grilling success was a get-together my family had for July 4th using my shiny new grill. We had a blast!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
When I figured out how to get my thick burgers cooked inside yet not charred outside...took quite a while.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Grilling Pork Chops with Barbeque sauce has always been my favorite and it takes a while to get everything just right for them to end up being great.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My greatest grilling success story is that I taught my husband how to grill. It has taken time and patience but he really is getting quite good at it. I would love to win this book for the both of us.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My greatest BBQ grilling success was the first time I grilled chicken and it wasn't raw on the inside and burned on the outside. It took me quite awhile to achieve this! Thank you.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Grilling perfect steaks that had been perfectly marinated :)
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
while grilling hamburgers we decided to cook up some green beans on the grill, it was wonderful and tasted very good with the smoked flavoring.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I don't make it often, but I am always amazed at how well turkeys turn out on the grill whenever I make them. Just baste it with an herbed oil and use indirect heat. It is awesome.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Eggplant, garlic and red onion sealed in a foil bag and charred with olive oil.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
When we first got married, money was really tight. For my birthday, my husband bought a nice porterhouse and barbecued it to perfection. Well we turned our back for just a second and our dog grabbed the meat and took off with it. Not so funny when it happened but a funny story now!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Everyone loves our chiicken, cooked indirectly, dipped in oil and lemon juice and coated with herbs and spices!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Nothing much better than a turkey cooked long and slow over indirect heat on a good old Weber Grill.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I actually saw Beer Can Chicken on the menu at a restaurant in the D.C. area a few weeks back, so I guess I can count mine as a culinary success. Hard as it may be to get someone to drink about half a can of beer in order to have the rest for cooking, I've always managed to find someone to take care of that part. It's a fun thing to cook when there are kids around, because they find it hilarious to see a chicken sitting on a can of beer. And it's always tender and tasty, so it's one of my favorite barbeque dishes to prepare.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I make the best ribs you've ever had on the grill. I start with a brown sugar rub and then marinate in a savory beer and OJ mixture. I bake them a couple of hours in a sealed bag and then toss them on the grill until slightly charred. JeansandTs@hotmail.com
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My husbands greatest success (I don't cook on the grill) is steak with fresh hot peppers roasted beside them from the garden.
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D'Artagnan duck fat, ( and several other products) are available in the freezer section of my local market here in Madison WI. So they should be available locally in many other places.