Ever wondered what you could do with smoked gouda? Well, it turns out that the answer is – a lot! And, you can find all the smoked gouda recipes you need, right here! From mac and cheese to sandwiches to soups and salads, the options are endless. Come on and see for yourself! 1. Smoked […]
Cold smoking involves smoking food at low temperatures of around 90F to preserve food, while hot smoking involves smoking foods at higher temperatures of over 190F in order to cook them. I learned about both of these smoking techniques in cooking school and noticed some differences over the years of using them. Read on as […]
Based on my experience freezing and smoking meats, the answer to the question “Can you smoke frozen meat” is, always thaw before smoking. If the meat is still rock-solid frozen, that’s a no-go! The thing is, if you smoke meat that’s still deep in the frost zone, you’re asking for trouble. I’m talking about the […]
You can keep chicken from sticking to the grill by applying a light coating of oil to the meat, cleaning the grill, preheating the grill, etc. These methods have worked for me for years, and I’ve consistently recommended them to others. I learned all these techniques in culinary school, and I’ll be showing you all […]
The traditional Philly cheesesteak is a simple, satisfying combo of grilled thinly sliced beef steak, caramelized onions, bell peppers, and cheese piled onto a soft and crusty pastry roll. It is much more than just a classic sandwich. It is one of Philadelphia’s culinary touchstones. As a steakhouse prep cook, you learn to prepare different […]
You can thicken BBQ sauce by reducing the liquid in the sauce and adding flour, cornstarch, xanthan gum, gelatin, or coconut cream. The best thing about these methods is that they are easy to prepare, and the ingredients are easy to find. I’ve been guilty of making watery homemade sauces a couple of times; fortunately, […]
Dry brining is just a way of salting and resting food. After a salt sprinkle, you pop the meat in the fridge for anywhere between 14 to 48 hours. Once it’s fully brined, take it out of the fridge and set it on a rack placed on a rimmed baking sheet. That’s a quick summary […]
Braai is a distinct South African method of barbecuing meat. It’s a South African equivalent of barbecue characterized by its unique rules and etiquette. One of these rules involves using local wood, which imparts a distinctive flavor to the Braai BBQ. Comparing a braai to an ordinary barbecue is considered a faux pas in the […]
Smoked chorizo is a popular delicacy made of minced pork shoulder mixed with different spices and smoked on low heat. This recipe is easy to make and takes about 2 hours to smoke. I learned this homemade smoked chorizo recipe years ago in culinary school, and I’ve been smoking it ever since. You can enjoy […]
The secret to a perfect bacon-wrapped shrimp appetizer is to precook the bacon to prevent your shrimp from overcooking as the bacon is grilling. Shrimp cooks in approximately eight minutes tops while bacon easily takes a little over ten minutes to get to a crisp doneness. For the last decade, I have been making this […]