Here’s a piece I wrote three years ago about smoking a whole brisket, Texas-style, on an electric smoker. I do believe this contains just about everything I know on the subject. I get my whole brisket from a butcher at the Eastern Market here in the District of Colubia. You should also be able to [...]
Whenever our artist friend Bob is in town we look forward to an invitation to his cabin in Virginia’s Shenandoah Valley where there’s usually some rip-roaring fun to be had behind an inevitably unusual food experience. I don’t think Bob does this by design. He’s just a very opportunistic eater. In this case, a neighbor [...]
Tags: barbecue·goat·spit roasting
Our visit to Dennise and Andy Wright’s farm outside Hart, Michigan, on Wednesday yielded a 4-lb, bone-in pork shoulder from their small herd of Tamworth pigs. The Tamworth is an old breed of pig, brown and hairy. They were romping happily in their pasture enclosure when we visited, rooting and wallowing and bathing in their [...]
Tags: barbecue·local farming·pork
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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