Recent content by Jayjay1976

Dirtywater dogs, Chicago style. I ate so much coleslaw, I'll be a firehazard tomorrow. love me some sloppy slaw.

I'm thinking about making döner kebap like that, just gotta figure out the seasoning.

She rents a kitchen for production, so I don't have anything to share recipe wise. I also dislike sweet sauces, my go-to is Carolina gold.

Oh yeah, sous vide and BBQ are a match made in heaven. I brought it up because you're already vac sealing leftovers. We use an avid armor chamber vac, it really extends the storage window so I can stockpile enough bbq to last me all winter. I've also been curing and smoking bacon, another rabbit...

They're rubbed with my wife's chicken wing seasoning, and even I don't get to see the recipe. Its nothing like buffalo seasoning or whatever, its a blend of herbs, spices and chiles. We smoked them with pecan until they hit 165f then vacuum sealed in batches for a few hours in the sous vide. The...

Do you have a sous vide?

Smoked 15lbs of pork shoulder + 20lbs chicken thighs to hand out as samples with our sauces and rubs at a music festival over the weekend.

Haha, I'm an introvert struggling to release my inner glory hog. And I got the nosebeard under control with my weapon of choice:

Well, after 14 months of hell in a day drinking free-fall, I've landed on my feet. Back with my old brand again, now under new leadership, but this time at the helm. In the past two months of contracting, I've pulled 3 programs out of a nose-dive and put them back on track, so they offered me a...

I'm a simple man; I see a reference to Procul Harum, I upvote. Great work on these labels, the London Porker illustration is really good.

I was at the national restaurant association show all day today at mccormick place. Met up with old colleagues and new clients, and had a bunch of conversations. In reconnecting with old friends, I could feel how much time has passed and how much we've changed. It's a lesson I feel like I've...

Freeze distillation? Girl, you are only thirty dollars away from an actual still.

I know it's daytime, but I spent some quality time today getting my smoker cleaned up for grilling season. A heady mix of pellet smoke and warpigs IPA conspire to dissipate the dark clouds of the long winter and awaken my inner carnivore. A rack of ribs and a corned beef pastrami will be my...

Ordered! Looks like a good read.

This horrified me at first glance.