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This is a nudge in the general direction of cheese. Most folks don’t need much of a nudge. But still, do you know who produces cheese in your neck of the woods. I promise that with a little investigation…very tasty investigation…you might find that there are small-batch, high quality, interesting cheeses being made …click to continue Texas Cheese Board 
On Friday evening of the 3rd Annual Foodways Texas Symposium on BBQ I found myself casually sitting in the hotel lobby chatting about the world with Justin Fourton of Pecan Lodge BBQ in Dallas, and Tim Byres of Dallas’ SMOKE restaurant. What other event would place …click to continue 2013 Foodways Texas Symposium: Part 2 Christmas is the perfect time to share your cooking with your friends. And you don’t even need to turn on your oven. Texas is a lucky state when it comes to food writing and recipe development. As a state, we have a collision of cultures. That sounds explosive, doesn’t it? But when considered in terms …click to continue Cookbook Christmas: Texas Tomes 
I have been going around in circles about BBQ sauce for some time now. I like BBQ sauce. There is a credible group of enthusiasts who make the argument that good meat needs no BBQ sauce. They are right. But I would say that very few meats make it to the level of transcendentalism …click to continue Basic BBQ Sauce 
If you didn’t read my first post on smoking brisket, please know that I am a rank amateur. I am not so much giving advice as reporting on my learning curve. So if you think I’ve got something wrong, or you would just like to chime …click to continue Brisket Trials, Part II |
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Copyright © 2013 Kelly Dean Yandell - All Rights Reserved |
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