Posts by ChefYanick

Hello Everyone! I am making cheddar cheese at home soon, and I would like to know if anyone has a few tips! Curious about the mesophilic starter... I saw i can just let buttermilk age and it will give it to me? Also a good...

So the pig roast BBQ is this weekend! I have everything planned... Any final tips anyone? I have had a BBQ custom made just like Nicko's picture there. Should be great!

Victorinox fibrox knives.   The top recommendation on Cooksillustrated.com. They are very sharp, very light, and the handle is a grippy rubber with great balance.   I ordered the set of three. The chefs knife, slicing...

Right. So I think you guys are right when you say injection... But the question is.. Besides the hams and shoulders, where should I inject? and how much? Right before cooking, or the night before?   I've read many...

I am at a cross if I should use a stick of cinnamon in the basting sauce... Yes apples go with cinnamon, but on a pig???

Is there any other way of infusing apples into the piggy? Maybe I should just raise a pig with nothing but apples. Slap a nipple on an apple and feed it myself.

E.V.O.O. it is   who else hates Rachel Ray? haha   My goal for a brine is to jack up the flavor. I'm not worried about tenderness. So far my mind is shouting apples. Pork and apples go hand in...

Anyone think this would be a bad basting sauce?   1 quart of apple cider vinegar garlic 1 whole dried red chilli and a bunch of tied up rosemary   let sit for a week or two   baste with this during the...

Wow!   That U-Bolt idea is fantastic! I will do the potatoes just like yours underneath the pig. Did you add them Raw?   Since I have never roasted one before I plan on using an instant meat thermometer in the thigh...

Hello Everyone!   I just purchased a 35 lb Suckling Pig. I have a custom built rotisserie w/ electric motor, and I need tips!   First things first... Wood... or store bought charcoal.   I plan on using a...