Table of Contents Community Forums Ingredients Dictionary Recommended Reading Marketplace Giftshop Michael's Blog
Recipe File
Recipe File
Recipe File
I've been planning on writing down my recipe for barbecue pork ribs for a couple years now. I kept avoiding it to prevent runaway discussions on whether or not this is the best way or the correct way to barbecue ribs. I finally decided to just sit down and write it. This is how I do my ribs, barbecue style. They come out delicious, tender and juicy, and full of smoky flavor.
On a recent visit to Austin, Texas, I made sure I had a chance to dine at Uchi, the highly respected Japanese inspired restaurant helmed by executive chef Tyson Cole. I expected some good sushi, flavorful beef and pork, and some beautiful presentations. What I got was beyond my expectations. To date, my three-and-a-half-hour dinner at Uchi is the best meal I've ever had.
Kitchen Notes
Equipment & Gear
Unless you have a fully stocked kitchen, you're probably going to have to make a run to the supermarket at least once for any new recipe you try. At least I have to. Sometimes, I just don't feel like it, or I'm not willing to spend money on an ingredient that I might never use again. Will something in the pantry or spice rack work just as well? Maybe. The only way to know is to try it and see - but what should I try? Well, here I've compiled a list of possible substitutions from the web, cooking shows, cookbooks, and conventional wisdom.
The surface on which you cut your meat, poutry, fish, and vegetables is as important as the knives you cut with. In this article, I'll examine some of the important considerations when choosing a board.
About CfE Contact User Agreement FAQ's In the Press Write for CfE