Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Pastrami, Pastrameleh

In the thrilling days of yesteryear and not give a rat’s patoot about cholesterol pastrami was often made with the brisket point, while the flat was reserved for corned beef.  The next time you purchase a brisket for barbecue, you might want to think about reserving the point for pastrami.  Or not. It’s not always […]

Barbecue Brisket – An XI Step Program

Fair notice.  This is (cough) somewhat longer than your average recipe. Barbecue, in its most popular American incarnations, is mostly a child of Southern culture. Barbecued brisket on the other hand, is a part of non-overlapping Texas cuisine. Competition style brisket – essentially Texan – and what this recipe is all about, is cooked so […]

RIB SMOKING RECIPE AND GUIDE

This was originally written in 2007, in a slightly different format than the one I usually currently use.  Although there are substantial changes since the first time I posted it on the interwebs, I decided to keep it in (mostly) the old format.  For one thing, there are so many contingencies it would have been […]

Smoke Fried “Chicken Margarita”

Although he’s unlikely to remember it, Bobby Seale, of Black Panther fame, told me about smoked-fried chicken at a family (neither of ours) gathering in Oakland, by the lake, “back in the day.”  Considering the results, someone else who’s also likely to have blocked the experience, asked me to develop a chicken brine for KCBS […]