I received an interesting new kitchen appliance from the folks at WOOT yesterday, and decided to give it a try tonight. They sent me an Indoor BBQ Pressure Smoker, something that I had no idea even existed before they told me it was on it's way. It promises to smoke and cook a piece of meat in 1/4 the normal time or less, and if it works as advertised it will change much about the way I barbecue.Read More
Thrillist today posted their choices for the eight best whiskey bars in Portland, and they took the easy way out in a town known for great food and drink by naming their favorites in eight categories instead of ranking the top eight.
From the article:
You can drink whiskey pretty much anywhere... except in your car, or at work, or in public, or at the library (unless it's Multnomah Whiskey Library!), but literally almost ANYWHERE else. Portland's best places though, are right here...
Woke up today to find a great article in my inbox rating the best Mac & Cheese dishes in PDX. Some great choices here, but my favorite Lobster Mac & Cheese from Ringside Fish House missed the cut. You can see how your favorite ranked at the link below.
One of the great things about doing the Kahlua Pork last night is that there is always plenty left, especially when it is just the kids and I eating. Since it is just slow roasted pork butt, adding some BBQ sauce made it a simple transition to sandwiches on night two. I love that our local grocer has started selling my favorite kind of sandwich buns - pretzel buns.
Cooking more than you need for a meal means dinner prep the following night can be a lot easier if you are careful not to over season your meat for the first meal in the chain. In this case the pork was seasoned just with salt and liquid smoke, so adding BBQ sauce didn't conflict with any flavors.
I decided that in honor of Bourbon Heritage Month I would cook recipes this month that showcase bourbon in some way. I stumbled across this recipe via Pinterest and knew it was the perfect start to the month for us.Read More