AmazingRibs.com Curing Calculator Is Temporarily Disabled
Please note that our calculator for determining measuring ingredients for curing pork belly, ham, and other meats is temporarily disabled while we work to alleviate some bugs. We are dedicated to putting safety first and will reactivate these recipe pages as soon as possible. Until our recipe-specific calculators are fixed, use this one: https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html. Thank you […]
Farm to Table
Charlie Bentley was a Vermont dairy farmer. He rented a small barn down on Route 313 next to the Green River, as is meanders its way towards the Battenkill. His herd of dairy cows numbered no more than 25 – he called them in every morning and evening, opening the barn doors, the cows already […]
Important Weights, Measures, Calculators, Conversions, And Rules Of Thumb
Here are some very useful weights, measures, and equivalents that come in handy in the kitchen. You’ll find an online conversion calculator for metric, imperial, volume, weight, length, and temperature, plus various handy food equivalents for salt, fat, sugar, and many other ingredients.
Use A Cooking Log Or Diary
Want to cook better barbecue? Keep a log of your previous cooks and learn from them. In your log, include the meat, its weight, how you prepped it, what seasonings you used, the cooker and ambient air temperatures, the wood used, and how much. Here’s the log that Meathead uses. Download it as a pdf or Excel copy.
Cooking And Barbecue Glossary
Here is an A to Z glossary of barbecue and cooking terms. Some might call it “jargon,” which is the specialized language that people of like mind use to communicate. Either way, get to know these terms, use them, and you’ll be on your way to becoming a barbecue insider.
2007-03-09 Ernest Gallo: A Conundrum
A reminisce and a farewell to Ernest Gallo.