Tips on how to cook extraordinary barbecue ribs that come apart with your fingers, and taste incredibly flavorful.
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Ray Lampe, aka Dr. BBQ, shares his winning recipe for making championship bbq ribs.
Check out the video story: Journey of a Barbecue Champion It’s a long road, and it’s not easy, a personal look at a barbecue world champion. Ingredients 2 Tablespoons raw sugar (Turbinado) 2/3 cup dark brown sugar, packed ¼ cup paprika 2 Tablespoons garlic powder 1 Tablespoon cayenne pepper 1 Tablespoon black pepper 1 Tablespoon […]
For some, barbecue season is year-round! the America’s Best Ribs book is for experienced and also beginners who wish to move to the next level.
Dr BBQ is a regular guy with a bulldog exterior and a natural storyteller. He stand outs – besides his goatee and flat top – for his unusual lifestyle.
This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.
This is an instruction set how to build your own food garden cold frame based upon a roughly 8 foot by 6 food raised garden bed.
In this bi-weekly newsletter, a visit to a lavender farm in full bloom, making small batch strawberry jam, strawberry picking, social media and more.
Rebecca Gerendasy came up with the idea to make a hybrid, documentary and how-to that became the barbecue DVD “Inside The World of Championship Barbecue”.
4th generation oyster farmer shares his family’s connection to Pacific Northwest oysters. How to Make Oyster Rockefeller.
Even though we don’t quite trust the weather yet, we’ve already planted some starts.
Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his life’s passion, he has made it into a highly successful career.
Ivy Manning demonstrates how to create a wonderful Irish potatoes dish using kale, a winter-time favorite crop.
Food.Farmer.Earth newsletter: Distilled Spirits- Veteran bartender David Shenaut demonstrates how to make an Irish Coffee, and a drink he invented, the “Souracher”. We visit a micro-distiller to see what he makes, and why he enjoys making distilled spirits, and a look at the top-10 most viewed videos in 2012 for Cooking Up a Story and Food.Farmer.Earth videos.
The possibilities are limitless. Kale, spinach or mustard greens would also be great.
We freeze all our poultry carcasses and bones, be it chicken, duck or turkey. Then, when the carrots and celery are looking droopy, we use it to make stock.
I came across this recipe back in 2007, attached to an article/restaurant review in the NY Times. In that article, Melissa Clark echoed my own skepticism about a raw kale dish; I was no stranger to the winter green staple, but thought of it as coming out of a sauté pan with garlic and butter […]
Sunday Suppers are a great way to balance the weekday hustle by consciously taking back Sunday as a day of rest. This is not labor-intensive cooking.
From the Food.Farmer.Earth series, Belle’s Chicken Noodle Soup Recipe from Lisa Schroeder, owner and chef of Mother’s Bistro and Bar in Portland, Oregon.
From the TwoJunes, comes this mouth-watering twist on the traditional chicken pot pie recipe.