The Alcoholian :

Big Green Egg: Beef Brisket

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Posted by johngl Contrary to popular belief, doing a good brisket takes some effort…and time.  Lots and lots of time. It was the toughest thing to get through my thick skull: some things you just can’t rush. Early on, I tried[...]

Big Green Egg: Cowboy Ribeye Steaks

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Posted by johngl As many of you know, I picked up an eggs-tra large Big Green Egg a couple of weeks ago and I’m still putting it through its paces.  This time around, its bone-in “cowboy” ribeye steaks. For a first run[...]

Noble Pig: Seafood Night

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Posted by johngl I’ll be totally honest with you, I look forward to the four course dinners put on by the folks at Noble Pig. A lot . This month’s theme was seafood. Not just any seafood mind you: this stuff had Chef/Owner John[...]

Egg-cellent Rack of Pork

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Posted by johngl Now I’ve done it: I’ve gone and used the goofy egg prefix. But honestly, I couldn’t help myself. In my last post , I stated that I wanted the maiden voyage of my new Big Green Egg to be a bone-in roast of pork.[...]

Big Green Egg: Pizza Oven!

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Posted by johngl It was destiny: this morning’s newspaper (yes, the paper kind) had one of those annoying little sticky ads pasted over the headline. It was offering a $200 gift card with a purchase of $1000 or more at Barbeques Galore. Uh[...]

Dai Due: Boggy Creek Spring Dinner

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Posted by johngl By now, most of you should know Chef Jesse Griffiths of Dai Due Supper Club fame. He’s been featured in local, regional, and national food magazines, and, naturally, I’ve done a few posts featuring the Supper Club[...]

Quick Chicken & Pasta

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Posted by johngl I just needed a fix.  Didn’t matter much what it was. The searing heat of my outdated stovetop, the sizzle of hot fat, the steamy, boiling goodness of reducing stock; its almost like…like…well… cooking.[...]

Appleton Estates: Jamaica Rum

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Posted by johngl Finding myself with a bit of unexpected free time, I thought about what I really wanted to do today.  How often does that happen?  When you have a chance to do what you really want to do? I decided what I really wanted to do[...]

Unconventional Pairings

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Posted by johngl Having just spent the last couple of weekends traveling (this time for pleasure) and spending considerable time traipsing about Caribbean islands, drinking rum, and witnessing some spectacular sunsets, I haven’t had the[...]

Antipasti

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Posted by johngoole The traditional first course of an Italian meal is made up of cured meats, olives, dried meats, anchovies, and a host of other goodies that is designed to whet ones appetite. In Italy, the antipasti are served at the[...]