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Pork Belly Burnt Ends (Jalapeno Jelly & Miso)
Belly in cubes, smoked to probe tender, then glazed with pepper jelly, honey, butter and miso until caramelized.
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Precision when it matters, fire when it doesn't.
Coffee to the gram, barbecue by feel, and the reasoning for both.
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Sous Vide, Properly
The bath sets the temperature exactly, so the only part with any timing pressure is the sear, and it lasts a minute. Steak, chicken, pork and a chuck roast that comes out sliceable and medium-rare. The last three are what turns any of them into dinner.
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See allBack in the Kitchen
The test of a passion isn't whether you keep it going every single week. It's whether you come back.
You Owe Yourself This One
Cooking is not a talent and it is not a chore you were assigned. It is a relationship with one of the few universal facts of being alive, and it is worth having on your own terms.
Nobody Praises What You Left Out
Every instinct we have about improving something is additive. The better move is usually to take something away, and that is the hardest skill in cooking.