by perfectlittlebites | Dec 27, 2014 | Assorted, autumn, Baking, BBQ, Charcuterie, chef, Cooking, creativity, culinary, Food, Gardening, health, philosophy, Recipe, vegetarian
Wash brussels sprouts and cut in half. Toss in rendered bacon fat and pastrami spice. Hot smoke over Apple wood. Finish in a 350 degree oven. Remove and toss with dark amber maple syrup or hickory syrup, if available. Salt as needed. If you like what you see, please...
by perfectlittlebites | Nov 11, 2014 | BBQ, Charcuterie, cook, Cooking, culinary, farm, farming, Food, Photography, pig, pork
This weekend, my wife and I had a weekend getaway without the kids. Most people wouldn’t incorporate a Sunday morning trip to a pig farm as part of their trip. But we’re not most people. I’ve known Clay Trainum for a few years, and have wanted to...
by perfectlittlebites | Oct 13, 2014 | Alcohol, BBQ, Cheese, Cooking, Food, Grits, health, Nutrition, Photography, Recipe, restaurant, Southern, vegetarian
I am not a southerner and I didn’t grow up on grits. It wasn’t until I met my wife 15 years ago that I first tried them. But those weren’t really grits. They came from a packet, were mixed with microwaved water and finished with a knob of butter. I...
by perfectlittlebites | Oct 10, 2014 | autumn, BBQ, Cooking, Food, Gardening, health, Nutrition, Recipe, restaurant
This is one of the new fall dishes that I really love. The combination of lean venison, with the fattier bacon works out just right. The meatloaf goes great with some smoked gouda grits and braised greens. The meatloaf will make slightly more than 1 loaf pan, so you...
by perfectlittlebites | Sep 18, 2014 | Alcohol, Baking, BBQ, Beverage, Bourbon, Cocktail, Cooking, Food, Gardening, health, Photography, Recipe
If you’ve been reading my blog for a while, you might have seen my original post on Corn on the Cob Bourbon, ISI Infusions and Fat Washing from 2012. This summer, I started talking with Jed Portman from Garden & Gun magazine about it, as well as all things...
by perfectlittlebites | Jul 25, 2014 | Assorted, BBQ, Cooking, Food, Gardening, health, MasterChef, Nutrition, Photography, pork, Recipe, restaurant
This week Certified Master Chef Richard Rosendale was in Baltimore doing a 2 day sous vide workshop at Stratford University. If you’re not familiar with chef Rosendale, he has been the executive chef of The Greenbrier, was the lead chef for the United States in the...
