Cooking

Outdoor cooking experiments—primarily on my Big Green Egg and new Traeger grill—are documented here. Posts recount brisket attempts, sous‑vide pork butt sessions and holiday tenderloin traditions, with candid notes on smoke, temperature and results.

  • At the “Grillmaster: Smokehouse” class at Kitchen Window. Fired up!
  • Learning about smoking oysters. I’m sorry, but these things are just gross. Don’t think I can eat one.
  • Ate a smoked oyster. Not for me. People eat these things?
  • Love that they are serving Chimay at the class.
  • Eating some amazing fish off of a stove-top smoker. Wow.