A simple, relatively unheard of technique to add flavor to practically everything, is through smoked salt. This recipe is quick, easy, scalable, and extremely adaptable, making it a perfect addition to the blog.
To kick off National Barbecue Month, I thought I would do a write up on the first sauce I ever learned to make. My dad taught me this sauce at a very young age, smoking ribs in the electric Little… Continue Reading
Pressure cooker short ribs. While good, not what they should have been. Cooked from frozen, properly seared at least, but no time to remove the excess fat, and a little to long in the cooker. A meal doesn’t have to… Continue Reading
Mouthwatering lambchops. A perfect medium rare, tender and juicy to the last bite. Recipe and instructions coming… eventually.
Just some onions and carrots cooking down in the pressure cooker