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Smoking Ques and How Tos

Welcome to your new favorite introduction piece on the oh-so delicious thing that we call barbecue! I’m going to walk you through some dos and don’ts when it comes to smoking those briskets, ribs and sausages that make the whole neighborhood jealous. We’re going to go over things like wood choice, what to look for when building or buying your own smoker, meat selection and prep, temperature control, and what not to overthink.

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Rhubarb Compote Ice Cream

We have a wild rhubarb plant growing behind an old building at Zapata, so last week I harvested some of the rhubarb and made a simple compote that goes great on toast or mixed into some yogurt and granola.

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Classic Cornbread

Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a fair compromise for everyone. You can taste the corn more than the flour, it has a very subtle sweetness, a slight tang, is moist in the center, and when made properly has an outer crust that is slightly caramelized and crisp.

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A Charred Salsa Recipe

This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more minutes

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