Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: 3 NEW Recipes! Pork Belly Porchetta; Smoked Seabass; Grilled Ratatouille on Pasta
You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site BEFORE getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members
The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.
If we want to get some smoke on quick cooking fish we need to place the fish in close proximity to smoldering wood. Here is a technique that gives fish just the right kiss of smoke without overwhelming its natural beauty.
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