I love baby back ribs! But I got thinking, you smoke and sauce the top, but what about the rest of the meat? When you cut into individual ribs, you may have a smoke ring but no seasoning. I was thinking that if you happen to have really meaty ribs and you cut them into…

The brisket flat is the more lean part of the brisket. This is more for slicing than for burnt ends. Now, I don’t sauce my brisket, so I have to be precise with the cooking. I used Montreal steak seasoning as the base for the rub. Just using the flat does cut down the cooking…

This is a lesser known Oktoberfest traditional dish. It has berries, cream, and sweeteners. I did a couple of updates; first, I added some brandy, and then I added some elderflower syrup to amp up the flavor of the whipped cream. The airline cookies are not traditional because Frederick the Great did not save his…

One of the great benefits of living in the Mid-Atlantic is the availability of the blue crab. I was at Crosby Crabs and saw the soft shells in the case. I requested that they remove the lungs and other things and then took the good parts home. I went kinda Asian but mostly for flavors…

I have done meatballs a couple of times, but I went traditional; well, it is me after all. I don’t use canned condensed soup because of the salt content. I make my own. I also love using fresh mushrooms as well as high-quality local beef. Ok, these are low sodium meatballs, so I used Old…