Sep 30, 2008
As long as I can remember, I have always loved animal fat. Whether
it's the perfect, silken round of beef fat in a rib eye steak, the
crunchy, greasy cracklings on the back of a pork shoulder roast or
the glistening molten fat coating a whole lamb on a spit, I can't
get enough of it.
Every morning these days I make two...
Sep 17, 2008
Saints be praised! The folks at Weber have finally decided to do a
major overhaul of their Weber Bullet, which hasn't had a design
change in many years. A comprehensive review on
The Virtual Weber Bullet website reports that the new models
are a backyard barbecuer's dream come true.
I'm particularly excited about the...
Sep 11, 2008
A few years ago I launched Barbecue Academy. It's a day-long corporate teambuilding workshop that teaches participants about championship barbecue in a fun, relaxing atmosphere with plenty of room for socializing.
I think it's the only event of its kind in the world. There are lots of hands-on barbecue workshops for the...