I want to start by apologizing for the delay in posts recently. Between, work, grad school, and wedding planning, I just have not had the time to post on here as frequently as I would like to. However, I can assure you posts will become more frequent soon.
To keep with my BBQ theme, I decided to make my next review a BBQ food truck. Expect my next post to be my Barbecue sauce recipe, followed quickly by my pulled pork recipe.
The food truck in question, is the Knawty-Hawg truck usually located on Tennessee St. near Ocala.
Recently, when I have heard the words “Jason” and “Deli” in the same sentence, I have only heard one of two responses. I have heard either “that place is really good” or “that place is always packed, is it any good”? The second response made it easy to decide my next place to review. I am happy to report that yes, Jason’s Deli is good.
This is going to be the first of a 3 part series. I am going to show you my BBQ rub, my barbecue sauce, then how to put it all together to make an excellent pulled pork (without the need for a smoker). However, the rub and the sauce also work great on beef, chicken, fish, or any other meat you can think of.
Barbecue recipes are some of the most closely guarded recipes out there. Asking someone for a recipe like this is like asking someone’s else’s grandma for a family recipe. These recipes are also some of the most superstitions I have ever come across. A lot of people can’t even tell you why specific ingredients are part of the recipe. I am happy to share with the world the rub I use on my BBQ.
I like to think of a BBQ rub as meant to be a hotchpotch of flavors. A bunch of things that wouldn’t go together in any other style of cooking. I like my rub to have a sweet, spicy, deep and varied flavor. I also think it’s important that the rub doesn’t overpower the meat.
This is my first kitchen experiment post. This post will focus on my attempts to try something new in the kitchen. I think the best way to learn something new is to take a hands on approach. My hope is that reading these articles will help the readers learn a few things they didn’t know, and to help them avoid my mistakes.
Something I lack experience doing in the kitchen is roasting large birds (chickens, turkey, etc.). It is something I hope to be really good at one day. There are a few problems with practicing roasting. First, it yields a lot of food. Second, they take a long time to cook. Finally, it can get expensive. My solution? To practice roasting using a Cornish Game Hen. They are small, generally last one or two meals, and only cost $3.00.
This is recipe I grew up eating quite often. In fact, it was one of the items always on the kitchen table for Thanksgiving. The recipe originally comes from my grandmother, but I have always had it made by my father. Until a few weeks ago, I had never made this dish before. I wasn’t even sure how the sauce was made. When I visited my parents recently, I was able to spend some quality time with my father and we made the dish together. Just like my father, I can’t follow a recipe, so I have made a few alternations ( I added some white wine for example).
If you are not a fan of cabbage, I would still give this recipe a try. The filling tastes great on its own. In fact, when I was younger, that’s the only way I would eat it.
I went to “Your Pie” only knowing two things about it. I knew it was a new pizza place in Tallahassee and that it was a chain restaurant. The concept initially sounded great to me. “Your Pie” is a make your own pizza place – subway style. I couldn’t help but think who doesn’t want to make their own pizza? After all, people are particular about their pizza toppings. That’s when it hit me. Who doesn’t already customize their pizza order? I mean yes, if you order a pizza one might choose a meat lovers pizza, a white pie, etc. However, even though most places offer a choice of specialty pies, all the pizza places I have ever been to allow me to customize my pizza as well.