Summer is almost over and I am doing some brisket burnt ends. I’m going old school kettle grill with lots of hickory smoke and cooking only the point. I’m also going hot and fast at 325. The rub is Montreal steak seasoning with some canola oil. Then gave it heavy smoke for 3 hours. I…

No it’s not really pastrami but it tastes like a fishy version. I used the fatty salmon belly and all the steps to make pastrami to make a delicious lunch meat. Kosher salt, brown sugar, cloves, peppercorns cardamom, and allspice. The salmon rests in n the spices overnight and is then smoked low for an…

Saturday was a good day at the Warrenton Farmers Market. I was able to find golden oyster mushrooms from Waterford Run Forge; garlic chives and wood nettles from Happy Vibes Farm and crab meat from Logan’s 24/7 Seafood all in a risotto. Creamy, crabby, mushrooms and herbs. I hope you like it. 1 stick butter4…

I got this idea at the Warrenton Market when I saw some purple Roma tomatoes from Hidden Creek Farm. Two tents down was Happy Creek Goat cheese. The basil came from my neighbors garden(shh my neighbor is unaware.). Then it was wrapped in bresaola (beef prosciutto) with a drizzle if balsamic. The perfect summer bite….

I did this as a lark for my crash test dummies. I cheated in every way and took every short cut I knew. I used the Cafe’ Dumond beignet mix and the Nutella. Simple. 4 ingredients including cooking oil. They don’t know it’s a mix they figured out the Nutella but it took no time…