Copyright secured by Digiprove © 2012 Larry GaianSome Rights ReservedOriginal content here is published under these license terms: X License Type:Non-commercial, Attribution, no Derivative workLicense Summary:You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works.License URL:http://creativecommons.org/licenses/by-nc-nd/3.0/
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This weeks collection of food blog posts has a little bit of everything for the home cook and backyard griller. I hope you enjoy them as much as I did. Coconut & Lime: Smoked Pepper-Cocoa Spare Ribs Quick and Dirty In The Kitchen: Spicy Ranch Baked Chicken and Cornbread Cookerati: Garlic Shrimp Fettuccine with Asparagus Las Continue reading … BBQ Grail’s 10 Posts Worth A Look: 10/25/2011 This weeks collection of food blog posts has a little bit of everything for the home cook and backyard griller. I hope you enjoy them as much as I did. La Fuji Mama: Pulled Pork & Roasted Tomato Donburi (Rice Bowl) à la Ivan Ramen Hungry Desi: Grilled Cauliflower with Spicy Tomato Sauce Fill Your Belly: Continue reading … BBQ Grail’s Ten Posts Worth A Look: 10/18/2011 NOTE: I the good fortune to spend a few days (August 25 – 27) in Des Moines, Iowa attending the 13th Annual Niman Ranch Hog Farmer Appreciation Dinner. The weekend included a variety of activities including a panel discussion on sustainable farming, a tour of the Willis Dream Farm in Thornton, Iowa, a trip to Continue reading … La Quercia: Eat Well, Live Well, Be Well Today was the day the pancetta was supposed to be finished. And as things often go when learning to do something new it wasn’t meant to be. When I cut down the pancetta and sliced the top off it was apparent that the drying time was not long enough. I was curious about this recipe Continue reading … Drying Pancetta Day 14 After only three days the pancetta is starting to take shape. The aroma is amazing. Compare this picture with the first day of drying and you’ll be able to see quite a change already. Today marked the end of the seven day curing period for my first pancetta effort. It’s got nice color and a fantastic aroma. Here’s a shot of the pancetta when it first came out of the refrigerator. Continue reading … Just Hanging Around With My Pancetta |
 "SauceMasterG" 
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