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 [...]
Time now for our annual (sometimes) James Beard dinner, re-christened Dead Chefs Dinner so as to honor the passing of Julia Child as well. In years past this has turned into quite a formal affair with many courses, many changes of plates and wine glasses and generally more food and drink than a person has [...]
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. 
© 2009 The Slow Cook — Design by Keri Marion
