The simplest BBQ brisket recipe on the Internet

I recently got a new BBQ smoker, after a 10+ year hiatus from BBQ. Temperature controlled, pellet fed. I had to try a brisket first. But since I was rusty at smoking meats, I read a few articles online about making the “ultimate brisket” and was a little surprised by

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Ultimate omelet

MASTERS OF BREAKFAST: Episode 1 The trick to the perfect omelet is to borrow a technique from frittatas: broil the omelet under high heat before you flip it. Broiling causes the egg to rapidly expand, yielding a fluffier, moister omelet. And it has the added benefit of decreasing the overall

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Cheater chashu ramen

I’ve been on a quest this last year to find a home ramen recipe that’s easy, fast, and tastes somewhat authentic. So far my conclusion is such a thing doesn’t exist! Really good chashu takes 12+ hours (and requires a cut of pork belly–not always easy to find) and a

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Crazy-simple Pot Roast

Lynne did a show recently where she mentioned off-hand that if you use your dutch oven on a cooktop instead of your oven you’ll get similar results and save a lot of energy. We’ve always done roasts in the oven and we had a roast in the fridge so I

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Matsutake Bisque

Fall is matsutake season in the Pacific Northwest. We went mushroom hunting last weekend and came back with a few pounds–they’re easy to find if you know where to look. 1 lb fresh matsutake mushrooms, sliced thin 1 medium yellow onion 4 cups beef stock 4 tbsp butter 3 tbsp

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Quick “Tonkotsu” Ramen

Inspired by this article at The Food Lab on making tonkotsu ramen at home, but not inspired by the crazy prep time (12+ hours), I thought I would attempt speeding the process up with a pressure cooker, substituting a little chicken broth and skipping the chashu pork. It turned out

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You should cook using cast iron

It’s been about 5 years since my wife and I switched full-time to cast iron cookware. We’ve thrown out all of our Teflon and all that remains that’s not cast iron are a few stainless pots and sauté pans. If you haven’t made the switch yet, you should make the

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Turkey recycling: soup

What do you do with all these leftovers? You can’t let them go to waste! You paid top dollar for that organic free range turkey and you’re determined to squeeze every drop of flavor out of it. I’m not a fan of leftover dark meat by itself so I decided

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Good pinto beans

Pressure cooker + beans = amazing 2 cups pinto beans 7 cups water 2 tbsp oil 2 tbsp chili powder 2 tsp salt 1 tsp cumin 1/2 tsp ground coriander 1/2 red onion, diced 4 cloves garlic 4 bay leaves Express bean soak: Rinse beans and place in a 2-cup

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Turkey is back

I used to dread Thanksgiving. I’m not a big turkey fan. Not any more.  From America’s Test Kitchen: Braised Turkey with Gravy Bread Stuffing with Sausage, Dried Cherries and Pecans The gravy you get with that turkey recipe is something else.

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