Posts by smokefill

Olive oil (sorry, I hate the old EVOO thing) has a very low flash point. What you have - the canola oil is fine for recipes and deep frying. The refined or unrefined doesn't make a big difference.

You could cook up a 'fattie' http://www.smoked-meat.com/forum/showthread.php?t=8881 Of course replace the packaged bacon with your slab sliced.

This is a quite large cut of meat. If it takes 6 hours plus I wouldn't be surprised. I always cook mine with a good bit of liquid. I would smoke/grill if I had a whole day or put it in my slow cooker (All Clad, big enough to do...

Yummo!, EVOO. yuck

Steven Raichlien's facebook post lead me to this site and an opportunity to engage with some very experienced food folks and maybe offer advice to those not so experienced.. I am an acomplished home cook and I love all aspects of...

Thank you so much for sitting in and answering our questions. This site is a new find for me and I thank you for posting your link on facebook. I am an avid griller/smoker and home cook. As an idea for a future offer on your...

I agree with removing it. I used to not think so but really, it makes all the difference. Yes, it's kind of a pain, but you make your own technique using paper towels and sharp knives.  Some are easier to peel than others. Not...