Artisan Fare

Here’s where you’ll find the latest posts on charcuterie, cold smoking, and other small batch artisan type foods.

  • Chickpeas2

    Smoke Roasted Chickpeas Are A Tasty Treat

    Over the past six months I have had to make some drastic changes in my eating habits. One of those changes is a big reduction in carbs and sugars along with a switch to more whole grains. So far the changes have had the desired results but I'm still a ways from my goal. I was looking for something crunchy the other day to put on a salad but was not having any luck. I've never been a huge fan of croutons, they usually are too hard or lack the flavors I like. I decided the best thing would be to make something I would like. [...]
  • No Picture

    Lemon Charcoal Finishing Salt

    The first time I heard of this technique was in read Chef Adam Perry Lang’s great cookbook Charred & Scruffed. One of the recipes in the book combines salt, garlic [...]
  • Let's Do The Pork Belly Cha Cha

    I take part in a couple BBQ Forums and although everyday brings a new set of great recipes to add to my “I’ve Got To Try This” list, today’s blog post [...]

Compressed Sushi with Candied Salmon

March 29, 2011

Earlier in the week I can smoked Candied Salmon a try.  It came out pretty nice.  Lots of flavor, not as sweet and candy-like as I had hoped but it was good.  Later on I [...]

Salmon Candy

March 27, 2011

Getting ready for the brine A few years ago Celeste and I visited the wonderful city of Vancouver, Canada.  During out stay we stopped by Granville Island and came across a [...]

Sushi The Low & Slow Way

February 11, 2011

I have had this idea of fusing traditional sushi make techniques with old school American BBQ foods.  I mentioned my ideas to my friends, Al Santa Catalina and Jeff Davis [...]

Charcuterie: Tasso

February 4, 2011

I’ve not had great results with my charcuterie efforts lately.  The bacon and panchetta cures last years were good but did not yield the results I was hoping for.  I [...]

Goetta: An interesting take on sausage

April 6, 2010

I learn so much from my fellow BBQ enthusiasts on The BBQ Brethren. There is not a greater group of people in the world. They are willing to share everything they know. [...]

Drying Pancetta Day 14

March 20, 2010

Today was the day the pancetta was supposed to be finished. And as things often go when learning to do something new it wasn’t meant to be. When I cut down the pancetta [...]
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