Smoking Ribs
Smoked meats, when done low and slow, are one of my favorite things ever. The low temperature allows the connective tissues and fats to soften, and the wood used gives the meat a nice smoky flavor. Of course, the slow part necessitates maintaining the temperatures for long periods of time. There is specialized equipment for […]
Upcoming Changes
I started this blog as a way to keep track of the various coffees that I have been drinking, and initially gathered and recorded my data in a rather dry, methodical fashion. Granted, spreadsheets don’t lend themselves to much other than data collection. So, I am going to try and lighten the mood a little […]