Tag Archives: sauce

Jones Bar-B-Q Diner -Marianna, AR

Depending on who you talk to, Barbecue of the South is either experiencing its death rattle or it is entering a Renaissance phase. The reasons for being pessimistic are plenty: -The rising cost of hardwood can make it extremely expensive … Continue reading

Posted in Barbeque, Books, Cooking, Meat 101, Meat Industry | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

The Evolution of American Barbecue

I have been reading Robb Walsh’s excellent book Barbecue Crossroad: Notes & Recipes from A Southern Odyssey, and thinking about the historical context as well as philosophy of Barbecue in the American South. The Food & Think Blog over at … Continue reading

Posted in Barbeque, Books, Cooking, Health, Meat 101, News, Paleo, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Venison Neck

The “tough cuts” of venison have a bad reputation. In fact, many hunters discard them all together. A short list of venison “tough cuts” include: Shank, Neck, Flank & Ribs The easiest way to use these cuts of meat is to … Continue reading

Posted in Barbeque, Butchering, Cooking, Deer, Deer hunting, Meat 101, Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

The Times They Are A Changin’

There was time when if you wanted to know how to cook wild game you went to your father or grandfather. That’s changing. Our view of food is changing. With a little help from the internet and a few pioneers, … Continue reading

Posted in Books, Butchering, Charcuterie, Cooking, Health, Hunting, Meat 101, Meat Industry, Recipes, small game | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment