In all honesty good spinach and artichoke dip is not a very hard food item to come by these days. All you have to do is merely mix a few different cheese and a couple of chopped vegetables and you can have yourself a damn good dip within minutes. Armed with some cast iron serving dishes and the great Big Green Egg we set out to shake things up a little and see if we could take Spinach + Artichoke Dip to the next level.
For starters, Mercer Culinary has really outdone themselves with their line of Genesis 7 inch Usaba knives. Both the smooth and granton edge versions of this knife offer superior quality and are immediately ready for the rigors of a commercial kitchen, yet practical enough for the home chef.
Continue reading “Mercer Genesis Usaba Knife – Review”
2017… wow what can I say. In only our second year of existence the Smofried BBQ company grew in ways that only I believed possible in 12 very short months. It literally feels like just yesterday I was writing this very year end synopsis for 2016 in between trying to figure out the private label market. Speaking of private labels, I must say that was the crowning achievement of the year. We got our products out on the market faster than any other business objective I’ve ever been a part of. That’s not to say that the bulk of the work is not still ahead of us. It’s more of a self inflicted pat on the back, if even for just a quick moment. The journey and the process were full of learning curves, trials, tribulations and unanswered phone calls. It was however rewarded with a trademark registration, a business registration, a bank account and a GTIN universal product code.
This time of year brings about a number of traditions! From the gathering of family and friends to the sharing with those that we all love the most. One of the greatest things that we can share with those we love is our joy for the things we eat. This time of year is also synonymous with a variety of tasty poultry. Just a few weeks ago we all gathered around the dinner table to enjoy Thanksgiving turkeys cooked in a number of ways. Now for Christmas we have the pleasure of indulging in one of, if not, the most delicate of available birds, the young goose. Full of fat and flavor a slow smoke roasted goose delivers in all categories!
A Smofried BBQ Wing, in the cuisine of the United States, is an un-breaded chicken wing section that is generally hickory smoked then deep-fried then tossed in a sweet apple cider vinegar and all natural honey glaze prior to serving!
If you haven’t heard by now, fusion food is the thing of the now! It seems like everytime I turn on the Cooking Channel I come across more and more scenarios where folks are blending the best of several different corners of the world. In my own personal opinion the culmination of fusion food occurs whenever you combine the most basic of authentic Mexican cuisine with the sweet characteristics of authentic Korean fare. To claim that Korean BBQ tacos are not some of the best edible things in the world would be a million miles from the truth!
Brisket burnt ends have suffered from a lack of appreciation over the past year since other forms of burnt ends have become internet viral sensations. This serves as an exercise to re-pay homage to the original burnt ends. The ones that don’t have to be specified by the cut of meat. Everything else is simply just an imitation and for good reason. Imitation is the highest form of flattery and there is a distinct reason why burnt ends have remained one of the most sought after BBQ delicacies for decades.
As the summer comes to an end so does the abundance of BBQ all across America. As a seasonal farewell to two all American classics I felt the need to mesh the backyard burger with some good old fashioned backyard BBQ. There’s just something magical that happens whenever a hot fire interacts with fresh beef. For a small moment in time everything just seems to be right with the world. Characteristics of salty, savory, sweet and spicy all meet at the this intersection of two of Americas favorite food pairings!
My encounter with a fresh ham was very unplanned. I’d been interested in trying one for the better part of the past year. I even went through the effort of calling up the local grocery store to have one delivered. It was delivered but when I went to pick it up, it wasn’t there. No ham, no foul (see what I did there). Several months later, July 4th to be exact I walked in to buy a couple of six packs of beer. As usual I walked past the meat section just to see what was going on. To my surprise there was a massive fresh ham just sitting in the pork section. Without second thought I picked it up and took it to the cashier along with my beer. Talk about a major score!
*BBQ is an arbitrary science at best! Due to a myriad of uncontrollable factors it can never be done the exact same way more than once. When it comes to beef brisket there are a few simple guidelines that will ensure that it comes out right each and every-time you try. While there’s no one right way there are a lot of wrong ways to smoke brisket. Ultimately your own personal preference should be the determining factor as to the level of success you attain. With this detailed guide I hope to share with you a few things to avoid as well as a few tips and tricks that will get you the crown whether it’s in your backyard or on the competition circuit.
Beef brisket is often regarded as one of the most difficult cuts of meat to master due to the complexity in the process. Do note that the process does not have to be adhered to 100% of the time but if you want the best chances at an excellent beef brisket then you’ll want to follow a certain set of rules and guidelines to get you through the entire process. That process starts well before you even purchase the chunk of meat.