Sous Vide and Smoked Brisket

Sous Vide and Smoked Brisket

If you're a fan of barbecue, chances are you are no stranger to the brisket. While we typically think of the brisket prepared solely in the smoker, we find the mean best prepared throu…
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Kale & Pear Soup with Bacon Sous Vide

Kale & Pear Soup with Bacon Sous Vide

Kale is known botanically by the name Brassica oleracea variety acephala which literally translates to "cabbage of the vegetable garden without a head.” I must say, every time I re…
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Chuleta Kan Kan Sous Vide

Chuleta Kan Kan Sous Vide

Chuleta Kan Kan or Pork Chop Kan Kan is a relatively recent dish in world of cuisine. Ground zero for this porcine prize looks to be the La Guardarraya restaurant in Guayanilla,…
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Maple Teriyaki with Ginger & Garlic

Maple Teriyaki with Ginger & Garlic

This maple version of a classic teriyaki sauce is a wonderful sauce to make in large batches and store vacuum packed in the fridge for whenever the mood strikes. It’s perfect for…
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Maple Syrup Brine

Maple Syrup Brine

Ingredients:• 1 cup kosher salt • 2 cups Maple Syrup, grade b • 2 teaspoons hot red pepper flakes • 1/4 cup fresh rosemary, chopped • 2 tablespoons chopped fresh thyme • 12 g…
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Detroit Style Steel Pan Pizza

Detroit Style Steel Pan Pizza

I’m not sure how the rest of the country views pizza but even as a lifelong Michigander I find it odd that Detroit, just a hop, skip and a jump from my culinary compound holds a un…
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It's Goose Season! Here's How To Cook Your Bird

It's Goose Season! Here's How To Cook Your Bird

PREP TIME: 45 minutes | COOK TIME: 24 hoursGoose season is finally here! Many of our favorite hunters are getting ready to go out and bring down some of this popular bird! Once you bring your bird…
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Rendered Goose Fat

Rendered Goose Fat

Rendered Goose FatPREP TIME: 5 minutes | COOK TIME: 2 hours | YIELD: +/- Two PoundsIngredients:2.5 pounds Fat and excess skin from one 10 to 12 pound young goose, gently frozen Directions:Fill and…
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