I woke up this morning feeling the need for something different, and with such a beautiful day, the grill was calling, along with it, lamb and eggs. Continue reading “Grilled Breakfast: Lamb and Eggs”
This is actually a 2 picture week, one a delicious roasted pigs head from Greenhouse Tavern, in Cleveland. The other, a pigs head now I wish I could have eaten back then. It was tradition at the pig roasts to put the head on a spit, not realizing the spectacular meat going to waste.
If the thought of smoked butter alone doesn’t just make your mouth water, check your pulse. Smoked butter, much like salt, is a quick and easy recipe that can make every dish you cook stand out. Continue reading “Smoked Butter”
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. Continue reading “Smoked Salt”
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 Chief, but it works with all sorts of pork, and even brisket and tri tip. Continue reading “Revs Family Sauce”