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Suggested pairing with foods to spices. < Back Spice Suggestions for Different Foods Prep Time: Cook Time: Serves: Level: Beginner About the Recipe Ingredients · Beans (dried) : cumin, cayenne, chili parsley, pepper, sage, savory, thyme · Beef: basil, bay leaf, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme. · Breads: anise, basil, caraway, cardamon, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poopy sees, rosemary, saffron, sage, thyme · Cheese: basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint mustard, nutmeg, paprika, parsley, pepper, sage tarragon, thyme. · Chicken: allspice basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme · Corn: chili, curry dill, marjoram, parsley, savory, thyme, ancho · Eggs: basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme · Fish: anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory tarragon, marjoram · Fruits: allspice, anise, cardamom cinnamon, cloves, coriander, ginger, mint · Lamb: basil, bay cinnamon, coriander, cumin curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme · Potatoes: basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme · Salad Dressings: basil, celery seed, chives, dill , fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme · Salads: basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme · Soups: basil, bey chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme · Sweets: allspice angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary · Tomatoes: basil, bay celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme Preparation Previous Next

Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. < Back Homemade Artisan Bread Prep Time: 4 Hours Cook Time: 25 Minutes Serves: (2) 8-inch loaves Level: Beginner About the Recipe Ingredients 3 and 1/4 cups (about 430g) bread flour ( spoon & leveled ), plus more for hands and pan 2 teaspoons (about 6g) instant yeast 2 teaspoons (about 9g) coarse salt (see note) 1 and 1/2 cups (360ml) water , close to room temperature at about 70°F (21°C) optional: cornmeal for dusting pan Preparation 1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can. 2. Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. 3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about. 4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. 5. During this 45 minutes, preheat the oven to 475°F (246°C). 6. When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again. 7. Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust. 8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C). 9. Remove the bread from the oven and let it cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days Notes Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions. Flour: For the absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste a bit dense. Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer. Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons. Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm. Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note. Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place the pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed. No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow. Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc. Previous Next

The exotic smells just float off the page. < Back Moroccan Rub Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 2 tablespoons paprika 1 teaspoon salt 1 teaspoon sugar ½ teaspoon black pepper, coarsely ground ½ teaspoon ginger ½ teaspoon cardamom ½ teaspoon cumin ½ teaspoon fenugreek ¼ teaspoon cloves ¼ teaspoon cinnamon ¼ teaspoon allspice ¼ teaspoon cayenne Preparation Combine all ingredients. Store in an airtight container. Previous Next

My family loves ketchup, but when it comes to hamburgers or roast, they choose this Chile sauce almost every time! Leave the ketchup for the French fries. < Back Chile Sauce Prep Time: 20 minutes Cook Time: Serves: 7-9 pints Level: Beginner About the Recipe Ingredients 20 large tomatoes (or 1 peck) 4 large yellow onions 4 large green peppers 3 cups distilled white vinegar 1 cup granulated white sugar 3 tablespoons salt 1 teaspoon ground ginger 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 ½ teaspoons cayenne pepper (optional) Preparation Grind tomatoes, onions, and peppers through a hand grinder or food processor. Medium to small grind. Add all ingredients to a pot and boil until thick. Put thick sauce into pint jars leaving a ½ inch airspace. Wipe jar tops clean with a clean rag (some people use vinegar to wipe) and put sealing lid* on jar. Make sure that the bottle doesn’t have any chips on the top, or it won’t seal. Screw ring on evenly and firmly, but don’t overtighten. Place sealed jars in a water bath pot with a rack in hot (but not boiling) water. Lower the rack and cover the bottles with about 1-2 inches of water above the jars. Put lid on the pot and bring water to a boil. After it comes to a boil, process quarts for 10 minutes** (depending on your altitude, see note below). Keep on a gentle, but steady boil. After the bottles have finished processing, remove them from the pot and place on a cloth surface about an inch from each other, and let cool. Do not disturb the bottles until they are completely cooled. After jars are cooled, wash them off in warm water and carefully remove the lid bands. Test the seals. Store the bottled Chile sauce in your pantry. So yummy! *To prepare the sealing lid, pre-simmer in hot water so that the seal is warm when you put it on the quart jar. It will help create a better seal. **The water bath processing time noted above is for altitudes under 1,000 feet above sea level. You will need to increase your processing time according to your elevation. I’m at 5,400 feet and so I process mine for 20 minutes. To find your elevation, go to https://nchfp.uga.edu/how/general/find_altitude.html Previous Next

A tender vanilla cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a layer cake. < Back Strawberry Shortcake Layer Cake Prep Time: 30 minutes Cook Time: 20 Minutes Serves: 12 Level: Beginner Ingredients Cake : 2½ cups all purpose flour* 3 teaspoons baking powder ½ teaspoon salt 1¾ cups granulated sugar ½ cup vegetable or canola oil 2 large eggs, room temperature 2 large egg whites, room temperature 2½ teaspoons pure vanilla extract ½ teaspoon almond extract , optional, but highly recommended ⅔ cup sour cream ¾ cup milk , preferably whole or 2%, room temperature Filling: 3 cups sliced or diced fresh strawberries , divided 2 tablespoons strawberry jam additional whole strawberries , for garnish, optional Frosting: 8 ounces cream cheese , softened to cool room temp 1 cup powdered sugar ¾ teaspoon vanilla extract 2¼ cups heavy whipping cream , really cold, straight from the fridge Preparation What tastes like a strawberry shortcake, looks like a beautiful layer cake, and is sure to impress anyone and everyone you serve it to? Answer: STRAWBERRY SHORTCAKE CAKE! If you’ve been around these parts for a while you know that I absolutely love baking with strawberries . During spring and summer, there are always strawberries in our kitchen. They are my favorite fruit to bake with! I’ve had a Strawberry Shortcake Cake on my summer “to-bake” list for years. My goal was to come up with a cake that had all the flavors of strawberry shortcake stacked high in a gorgeous layer cake. My main criteria were that the recipe needed to be fairly easy, completely from scratch, and it needed to taste AMAZING ( duh ). I fully expected to have to play around with this recipe multiple times until I got it right, but, somehow this came out perfect – just the way I wanted it – on the first try. Strawberry Shortcake Cake Vanilla Cake: I made three layers of a fluffy vanilla cake. The cake layers are light, yet sturdy enough to hold our filling and topping. If you’d prefer a two layer cake, you can bake the cake in two pans, rather than three. Your layers will be slightly thicker than mine. Stabilized Whipped Cream Frosting: Strawberry shortcake has to have whipped cream (and not the kind in a can or that questionable whipped topping in a tub). This is the real deal – freshly whipped cream, lightly sweetened with powdered sugar, and flavored with a touch of vanilla. In order to keep our whipped cream firm, I also add cream cheese to it. This stabilizes the cream and helps it hold its shape. You will have enough frosting to frost the sides of your layer cake, if you desire. I like the rustic look of leaving the sides exposed. Strawberries: Find the best strawberries you can and toss them with some strawberry jam (this makes them glossy and sweet). Strawberries go in between our cake layers, as well as on top of the cake. You can decorate the top of the cake however you like: I used a combination of diced strawberries and whole strawberries. I used thinly sliced strawberries for layering in between the cake (see below). What I love about this cake is its versatility. It’s pretty enough to be served at a dinner party, yet casual enough to be part of a summer BBQ. If you know someone with a summer birthday, this cake would be extra pretty studded with candles and served to your loved ones. However/whenever you choose to make it – just make it! Grab those beautiful summer strawberries before they are gone. Instructions Cake: Preheat the oven to 350°F. In a medium bowl, whisk flour, baking powder and salt until combined. Set aside. Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it. Line three 8-inch cake pans** with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap/gently drop the pans on the countertop a couple times to remove any air bubbles. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a rack to cool completely. Filling: Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the filling (about 2 ½ cups), and I diced the strawberries for the top of the cake (about ½ cup). You can slice or dice, your choice. You'll need about 3 cups total. Frosting: Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. It is important that the cream stays cold so that it will thicken properly. If you're using a hand mixer, hold the bowl near the top and don't hold the bowl against your body. Assembly: Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1 ¼ cups of strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired. Notes *TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife. **CAKE PANS: Using three cake pans produces cake layers that are on the thinner side (my preference for filling and stacking). If you'd prefer the cake layers thicker, or you do not have three 8-inch round cake pans, you can divide the batter between two 8-inch cake pans. Increase the bake time to 22-27 minutes. EGGS AND MILK: To quickly bring eggs and milk to room temperature place the four eggs in a bowl of really warm tap water for about 5 minutes. Microwave the milk to take the chill off, about 15 seconds. FROSTING: This frosting is stabilized with cream cheese, so it tastes like cheesecake whipped cream. If you don’t want the flavor of cream cheese you can use 8-oz of mascarpone cheese instead. Just be aware that the frosting will be softer than if you use cream cheese. Alternatively, you can use vanilla buttercream frosting or freshly whipped cream . Note: the homemade whipped cream will not be as stable, so you’ll want to add the frosting right before serving. STORING: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to room temperature before serving. Previous Next

Strawberry Rhubarb Pie is my favorite pie. I made a friend while sharing a Strawberry Rhubarb Pie and the sweet/tangy flavors cemented our friendship for life! < Back Strawberry Rhubarb Pie Prep Time: 20 minutes Cook Time: 60 minutes Serves: 8 Level: Beginner Ingredients 3-3 ½ cups bottled rhubarb, or fresh rhubarb cut up in ½” to 1” pieces 2 cups strawberries, cut in slices ¾ to 1 cup sugar (less sugar for a tarter pie or if you are using the bottled rhubarb) 4 tablespoons corn starch ¼ teaspoon salt 1 double crust 9-inch pie dough 1 large egg white (beaten), or 1 tablespoon of cream to brush the top of the pie crust (optional) Preparation Combine the rhubarb, strawberries, sugar, salt, and cornstarch, making sure that the strawberries and rhubarb are completely coated. Let stand for about 10 minutes. Put the pie filling in the prepared pie dough, cover with the second pie crust. Crimp the top and bottom pie dough crusts together to seal. Cut slits in the top crust (make it cute). If you want a nice glazed look, use a pastry brush to brush on the egg white or cream on the top of the crust. Bake for 20 minutes at 400°, then reduce to 350° for an additional 40-50 minutes. Let cool before cutting so that it won’t be so runny. This pie can be eaten cold or warm, but either way, I would highly recommend serving it with ice cream or heavy whipping cream. I like it warm with a large scoop of vanilla ice cream on the side, but my friend likes it best when she pours heavy cream over it and eats it with a spoon. Previous Next

Learn how one simple ingredient can transform your homemade mayonnaise into lacto-fermented mayo that will last in the refrigerator for months! This recipe tastes delicious and is actually healthier than regular homemade mayo. < Back Homemade Fermented Mayo Prep Time: 5 Minutes Cook Time: N/A Serves: 32 Level: Beginner About the Recipe Learn how one simple ingredient can transform your homemade mayonnaise into lacto-fermented mayo that will last in the refrigerator for months! This recipe tastes delicious and is actually healthier than regular homemade mayo. Ingredients 1 whole egg farm fresh, if possible 1 teaspoon mustard 1/2 teaspoon salt 2 teaspoons lemon juice fresh, if possible 1 clove garlic optional 1 teaspoon fresh herbs optional 2 Tablespoons brine from a ferment kombucha, sauerkraut, whey, etc. 1 1/4 cups oil avocado, grapeseed, or olive oil Preparation Add all ingredients into the mason jar and allow the oil to separate to the surface for just a few seconds. Place the immersion blender all the way to the bottom of the jar, keeping it perpendicular to the bottom of the jar, and allow it to blend until the color turns an opaque white. Once the bottom is white you can slowly lift the immersion blender up and down a few times until the rest of the oil is incorporated and emulsified. Taste the mayo and adjust seasonings as desired. Cover the jar and leave it out on the counter at room temperature for 6-10 hours to ferment. Transfer to the refrigerator and use as you would regular mayonnaise. Any mustard works well for this recipe, we prefer stone-ground. Feel free to adjust and play with the seasonings. I like the garlic and oregano combination, but fresh basil, rosemary, or even cilantro would work well, too. For a lighter flavor use oils such as avocado oil or grapeseed oil. Occasionally I’ll use a good quality olive oil, but you can definitely taste the oil in the mayo, so if this isn’t a flavor you enjoy, choose one of the other oils. Store mayo in the refrigerator, covered, as long as it tastes great! Ours doesn’t tend to last two months in our house, but if you’ve allowed it to ferment, it should last that long in the refrigerator. If there are any off smells or you see signs of mold, toss it out and start a fresh batch. Previous Next

If you’ve ever wanted to create a smoked brisket at home just as good, if not better, than they do at Texas’ best BBQ joints then this BBQ beef brisket recipe is for you! < Back Authentic Texas Style Smoked Brisket Recipe Prep Time: 10 Minutes Cook Time: 12 Hours Serves: 12 Level: Hard About the Recipe If you’ve ever wanted to create a smoked brisket at home just as good, if not better, than they do at Texas’ best BBQ joints then this BBQ beef brisket recipe is for you! Ingredients 12 pound beef brisket whole packer (point and flat together) untrimmed, USDA Choice grade or higher 12 ounces beef broth (approximately 1 ounce per pound of meat) 6 teaspoons Morton Coarse Kosher Salt (approximately ½ teaspoon per pound) ½ cup of Big Bad Beef Rub (alternatively, you can use our bottled commercial beef rub) Texas Crutch ½ cu p of beef broth Preparation Method Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing . Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side. Inject (optional). I almost always inject briskets with beef broth . This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat , now's the time to use it. Pump in about 1 ounce (28 g) of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" (2.5 cm) apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye. Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat. Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat. Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking . Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat. Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. Wrap (optional). The meat's internal temperature will move steadily upward to somewhere around 150 to 170°F (55 to 77°C), and then it will enter the stall . Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F (107°C). This step, called the Texas Crutch , slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F (65°C), it will power right through the stall and cut your cooking time significantly. Burnt ends (optional) . Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried , Calvin Trillin wrote the following about Arthur Bryant's restaurant in Kansas City "The main course at Bryant's, as far as I'm concerned, is something that is given away for free — the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town — all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs seven dollars and tastes like a medium-rare sponge — a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free. " Temp it. When the meat temp hits 195°F (95°C), start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F (90 and 96°C), usually at around 203°F (95°C). Cheating. Here's my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2" to 3/4" (12 to 19 mm) cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup (60 ml) of your favorite BBQ sauce and 1/4 cup (60 ml) of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat. Faux Cambro . Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F (65°C) to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F (60°C) for several hours. Slice (How do I slice brisket?). Don't slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn't burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don't use a sweet one. Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1" (2 cm) at the left and right edge to 4" (10 cm) or more at the crown of the point. Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method. 14. (I) The easy method Lop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests "lean" or "fatty." Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!). 15. (II) The Sorkin slicing method I learned this method from Barry Sorkin of Chicago's Smoque BBQ . He makes my favorite brisket in the world. 16. Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing. 17. Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. . These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat. 18. Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2" (13 mm) thick or more in there, and that makes the slices inedible. 19. The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half. 20. Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges. 21. Slice the center section as shown, from the outer edge in. 22. Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end. 23. Sorkin then fans the slices on a bun. Notice the line separating flat and point. 24. Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun. 25. Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. Previous Next

These double chocolate muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes. < Back Double Chocolate Chip Muffins Prep Time: 10 minutes Cook Time: 21 minutes Serves: 12-14 muffins Level: Beginner Ingredients 2 cups (250g) all-purpose flour 1 cup (200g) granulated sugar 1/2 cup (41g) unsweetened natural cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 3/4 cups (315g) semi-sweet chocolate chips 2 large eggs, at room temperature 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature 1/2 cup (120ml) vegetable oil* 1/2 cup (120ml) whole milk, at room temperature 1 and 1/2 teaspoons pure vanilla extract Preparation Preparation Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Notes Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired. Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Wooden Spoon or Rubber Spatula | Cooling Rack Jumbo Muffins: If you’d like to make about 6 jumbo muffins instead of standard size, follow the recipe through step 3 using a greased jumbo 6-count muffin pan . Spoon batter into the liners, filling all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 25-28 minutes or until a toothpick inserted in the center comes out clean. Sour Cream: Use full fat sour cream. In a pinch, you can replace it with plain yogurt. (Full fat Greek style or regular yogurt would be best.) Oil: For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or olive oil. The muffins can taste greasy with melted coconut oil, but if you try it, it’s imperative the other ingredients are room temperature so the coconut oil doesn’t solidify as you mix the batter together. Milk: Whole milk is best. 2%, 1%, or nondairy milk work in a pinch. Do not use nonfat milk. Don’t use buttermilk. (You could use buttermilk if replacing both the sour cream AND milk, but the muffins taste a little spongy that way. Best to use sour cream and whole milk.) Double Chocolate Muffins Details Flavor: Chocolate. Seriously, that’s all you really need to know! This chocolate muffin recipe comes together with cocoa powder and chocolate chips. In recent years, I began adding vanilla extract to the batter for a touch of extra flavor. You can certainly leave it out if you’d like (and as mentioned above, the cookbook recipe doesn’t include it). Texture: Unlike chocolate cupcakes and chocolate cake , these muffins don’t really have a sponge-like texture. And that’s mostly because we aren’t adding hot water to the batter . They’re more like a bakery-style muffin with a tighter crumb and satisfying bite. Ease: Besides the deep chocolate flavor, what you’ll love most about this double chocolate chip muffin recipe is its ease. The recipe uses common baking ingredients, doesn’t require a mixer, and is super straightforward. Key Ingredients in Double Chocolate Muffins The full written recipe is below, but let’s walk through some key ingredients so you understand their importance. This is always helpful when looking for substitution options. Cocoa Powder: Use unsweetened natural cocoa powder. You could get away use dutch process cocoa powder, but the muffins may not rise as much. For best taste and texture, stick with natural. Most of the flavor comes from the cocoa powder, so choose a good one! I’ve baked with many over the years and I always go back to Hershey’s. Sour Cream: If you were to skip the sour cream and replace it with milk, the chocolate muffins would be thin, flat, and wet. Sour cream lifts the crumb and keeps the muffins moist. You can replace it with plain yogurt and I often do—in fact, that’s how the recipe is written in the book! Oil: We usually use creamed butter and sugar in muffin recipes. However, cocoa powder is a very drying ingredient so it’s best paired with oil to keep the muffins moist. If you replace it with melted butter, the muffins will dry out. You won’t miss the flavor of butter because chocolate overpowers it. Avoid Overmixing & Use Room Temperature Ingredients Really all you’re doing here is whisking the dry ingredients together in one bowl and the wet ingredients together in another bowl. The dry ingredients include sugar and chocolate chips. This way you’re only mixing the ingredients together once—dry + wet instead of dry + wet + mixing in the chocolate chips. Make sense? The reason why you’ll mix the chocolate chips into the dry ingredients is to avoid over-mixing the final batter. Over-mixing muffin batter can lead to a tough, dense baked good. While these chocolate muffins are certainly denser than our soft and spongy chocolate cupcakes , they aren’t heavy as bricks. What will also help you avoid overmixing is using room temperature ingredients. Bring the eggs, milk, and sour cream to room temperature before starting. As a shortcut, place the eggs in a glass of warm water for 10 minutes and—honestly this is what I do—microwave the sour cream and milk for 10-15 seconds to take the chill off. Tip: You won’t regret eating one warm out of the oven. Those melty chips! Previous Next

This is a real crowd pleaser because it is tasty, and a chef pleaser because it is so easy! < Back Sweet Shredded Mexican Pork (Café Rio inspired) Prep Time: 5 minutes Cook Time: Crockpot 5-7 hours Serves: 20 Level: Beginner About the Recipe Ingredients Pork roast, 4-5 lbs. 1 bottle of honey barbeque sauce 1 tablespoon honey 1 liter of Coke Preparation 1. Mix all ingredients together in a large crock pot. 2. Cook on high for 5-7 hours. 3. Remove pork and shred with fork. 4. Reserve a small amount of juice and pour over shredded pork to keep moist. 5. Keep warm to serve. This is best served on a tortilla or in a bowl with shredded cheddar cheese, black or pinto beans, lime rice, cut up red and green leaf lettuce, pico de gallo, guacamole, fresh cilantro, parmesan cheese, fresh lime slice, and tomatillo dressing. Previous Next

Canning strawberry rhubarb pie filling allows you to enjoy the rhubarb harvest well into the winter months. This rhubarb pie filling is tarts, sweet, and tasty! Canning rhubarb is extremely easy, but make sure to looking into other methods for how to preserve this springtime perennial. < Back Canning Strawberry Rhubarb Pie Filling Prep Time: 10 minutes Cook Time: 20 min cooking - 15 min water bath Serves: 4 PINTS Level: Beginner About the Recipe Ingredients 1 1/2 pounds rhubarb roughly 7 cups, cleaned and cut into 1-inch pieces 1 quart strawberries roughly 4 cups, tops remove and halved (save tops or strawberry syrup) 2 cups granulated sugar or 2 cups honey 3 tablespoon of lemon juice Preparation Add all the ingredients except the strawberries to the heavy bottom pot, cover and bring ingredients to a boil. Remove the cover and lower heat to a simmer for 15 minutes, making sure to stir the mixture often to prevent scorching. Continue to cook until the rhubarb pieces have soften. Add the strawberries, increase heat and bring the mixture to a hard boil. Using pint or quart-size mason jars, jar funnel and ladle add the strawberry rhubarb pie filling to the jars. Make sure to leave 1-inch headspace. With the air bubble remover, remove all air bubbles. Add additional rhubarb pie filling if needed. Wipe the rim of jars, add warmed lids and add rings to finger tight. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. Notes Equipment Steam or Hot Water Bath Canner Jar Funnel Air Bubble Remover 4-pint size mason jars 8-quart non-reactive heavy bottom pot, enamel Dutch oven, stainless steel, copper jam pot Ladle Silicone Spatula Because this recipe is made in a slow cooker it prevent the issue of scorching the fruit butter. Not to mention, it frees you from standing in front of the stove for 45 minutes! Rhubarb Simple Syrup Making rhubarb simple syrup is another excellent way to preserve the harvest. This simple syrup is used to flavor fermented items such as, kombucha and water kefir. In addition to flavoring fermented beverages, rhubarb simple syrup is an ingredient for many adult cocktails. Dehydrating Rhubarb to Make a Powder Dehyrated rhubarb is a way to store the stalks long-term. The dried pieces can be store as is, or ground to make rhubarb powder. The powder is then used to flavor pastries, cakes, and frosting. Previous Next

This easy nutella fudge recipe is made in the microwave with only 4 ingredients. It takes 2 minutes to throw together, 2 hours to cool, and then seconds to devour! < Back The easiest 4 ingredient Nutella fudge Prep Time: 5 Minutes Cook Time: N/A Serves: 12 Level: Beginner Ingredients ½ cup Nutella 10 oz Dark Chocolate Wafers or Chips (milk chocolate also works!) 1 14 oz jar Sweetened Condensed Milk ¼ teaspoon Flaky Salt Preparation What is nutella fudge Nutella fudge is an irresistible combination of chocolate and hazelnut flavors. It is a decadent yet simple dessert that makes a perfect homemade gift or potluck dish. The recipe is beyond simple and requires only 3 ingredients -- 4 if you count the flaky salt! If you love fudge but are overwhelmed by the traditional methods of making it, this recipe is for you! How to make nutella fudge Making this easy nutella fudge recipe is as simple as 1-2-3! First you'll want to grab a microwave bowl and add nutella, chocolate and sweetened condensed milk. Give it a good stir then microwave it for 20-30 seconds at a time, stirring well between each session, until the mixture is smooth and glossy. It usually takes me about 3 30 second sessions until it reaches the right consistency. While it's being warmed up, place parchment paper in a small rectangular baking dish. Pour the hot fudge mixture into the baking dish and smooth it out. Sprinkle it with flaky salt on top. Place in the refrigerator for at least 1-2 hours or until the fudge has hardened. Once set, cut up into chunks and serve. CAN FUDGE BE FROZEN? Absolutely! First, make sure it's cut into bite sized pieces. Next, lay it on a small plate or baking sheet and plate it flat in the freezer. Once frozen, you can take a piece and put it in a ziplock bag. It's best to eat it within 3 months. INSTRUCTIONS Combine nutella, chocolate and sweetened condensed milk in a microwave safe bowl and stir. Microwave for 20-30 seconds at a time, stirring between each session, until the mixture is smooth and glossy. While it's being warmed up, place parchment paper in a small rectangular baking dish. Pour the hot fudge mixture into the baking dish and smooth it out. Sprinkle the flaky salt on top. Place in the refrigerator for at least 2 hours or until the fudge has hardened. Once set, cut up into chunks and serve. Previous Next