Posts by Chad

Crispy, Baked Buffalo Wings

Posted by on November 24, 2014 in Cooking, Grilling & BBQ, Recipes | 0 comments

Crispy, Baked Buffalo Wings

I love buffalo wings, but I hate deep frying at home. It’s a huge pain in the ass to maintain the temperature of the oil, drain the fried food, and then strain and re-bottle the excess oil. It takes up a ton of counter space and generally results in a lot of dirty dishes. That’s why I rarely deep fry anything anymore. I stumbled upon an oven-fried wings recipe at Serious Eats and have been experimenting with it for a while. Almost complete, even if Payton Manning's passes...

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Sambal Sauce

Posted by on November 20, 2014 in Cooking, Recipes | 0 comments

Sambal Sauce

This might sound kind of strange, but I keep restaurant supply bottles in my refrigerator at home. I have a spray bottle filled with a 2:1 ratio of apple juice to apple cider vinegar that I use to mist BBQ as it smokes. I also keep a spray bottle filled with Dale’s sauce to spray on burgers as they grill. I keep squirt bottles of the following: Mustard-based, SC-style BBQ sauce for ribs Vinegar/tomato/pepper-based, NC-style BBQ sauce for pulled pork Mayonnaise-based, AL-style BBQ sauce...

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Easy Blackened Catfish

Posted by on November 14, 2014 in Cooking, Recipes | 0 comments

Easy Blackened Catfish

In the south, fried catfish is a about the best bang you can get for your seafood buck. I don’t hate fried catfish—breading it in cornmeal actually goes a long way to making the mud-dwelling fish taste less dirty—but I prefer blackened fish. So I’ve taken a page from the chicken frying tradition to preseason my catfish before searing. Whenever I make buttermilk waffles/pancakes, I usually have leftover buttermilk. Whenever I have leftover buttermilk, I always use it to season...

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Flourless Chocolate Cake Cups

Posted by on November 12, 2014 in Cooking, Recipes | 0 comments

Flourless Chocolate Cake Cups

Most people are surprised to learn that I don’t like sweets at all. I never have. Growing up, my mother was creative in finding non-cake ways to celebrate my birthday. She tried cookie cakes and ice cream cakes, but I lost my taste for both eventually. I managed to enjoy cheesecake (but not the crust) into my college years, but I eventually lost my taste for that too. Thank goodness I’m an adult now; I can just get a steak and a scotch for my birthday and be done with it. Because...

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The Evolution Of My Homemade Pizza

Posted by on October 26, 2014 in Cooking, Opinion, Recipes | 0 comments

The Evolution Of My Homemade Pizza

Most people seem to equate pizza with Chinese food in the sense that it’s one of those things that’s cheaper and easier to buy from someone else than make at home. That’s not true at all. I can make four 14″ pizzas at home for about $12—that includes all ingredients and fuel. Sure, there’s some opportunity cost involved when you factor in the preparation and cooking time, but it’s pretty fun to manage my homemade oven, especially on cool...

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How To Make Pizza On A DIY Grill-Top Pizza Oven

Posted by on October 26, 2014 in Cooking, Grilling & BBQ, Recipes | 0 comments

How To Make Pizza On A DIY Grill-Top Pizza Oven

This information specifically applies to my homemade modified kettle pizza oven. To be able to make perfect pizza, I need a stable and replicable cooking environment. This page documents the steps necessary to run the oven at the optimal temperature for hybrid Neapolitan/New York-style pizza pies. This is a follow-up to a previous post titled The Evolution Of My Homemade Pizza. How to properly prepare the oven The ideal way to load charcoal into the oven results in a stone temperature that is...

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Soft Pretzels & Obatzda

Posted by on October 13, 2014 in Cooking, Recipes | 0 comments

Soft Pretzels & Obatzda

There’s a Bavarian restaurant in town that makes great obatzda and pretzels. Obatzda is a creamy cheese spread that features onion undertones and goes great with pretzels and beer. The wife absolutely loves soft pretzels with obatzda. I use Alton Brown’s soft pretzel recipe. The written instructions and a video of the episode can be found at the link. The cooking process is fairly complicated, but I think it’s worth the 8 large pretzels that it produces. They’re...

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BBQ Beef Ribs

Posted by on July 17, 2014 in Cooking, Grilling & BBQ, Recipes | 0 comments

BBQ Beef Ribs

I grew up in the southeast where all BBQ is presumed to be pork, so beef BBQ is largely alien to me. I’ll go so far as to admit that I think smoked brisket is the most overrated BBQ in the USA. And don’t even get me started on that cloyingly sweet syrup that beef smokers are forced to slather on their “BBQ” to mask the obviousness of its inferiority and the disappointment in their unfulfilled lives. Why would anyone even spend good money on a sauce like Sweet Baby...

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Homemade Canadian Bacon

Posted by on June 12, 2014 in Cooking, Grilling & BBQ, Recipes | 0 comments

Homemade Canadian Bacon

As part of my experiments with curing meats, I thought I’d make some Canadian bacon. The wife and I have been cooking a lot of pizza lately, so it seemed like a no-brainer to cure some toppings. Canadian bacon immediately came to mind. American bacon is a fatty cut of cured belly meat. Canadian bacon is a lean cut of cured back meat, which is why is seems more like ham than your standard breakfast bacon. I like my bacon smoked, so I decided to cure and smoke a pork loin for my Canadian...

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Homemade NY-Style Pizza

Posted by on June 9, 2014 in Cooking, Grilling & BBQ, Recipes | 5 comments

Homemade NY-Style Pizza

The wife and I have been busy experimenting with my homemade pizza oven. In a perfect world, I’d have ten lids and make a series of ovens, each one an improvement over the last. But we don’t live in that world, so I’m figuring out how to best cook in this oven. As I said before, my pizza oven is designed to utilize both charcoal and hardwood to reach temperatures necessary for Neapolitan-style pizzas. I’ve been practicing and have pretty much nailed Neapolitan-style...

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Another pet peeve about recipes

Posted by on June 4, 2014 in Cooking, Opinion | 0 comments

Another pet peeve about recipes

I’ve complained about online recipes before, but there’s another thing that I just don’t understand. When someone writes a recipe, they go to great lengths to document every step. They quantify the ingredients, they explain the steps involved, and, if they go the extra mile, they tell you what can go wrong and how to fix it. But after all of the weights, ratios, and ordered lists, the recipe writer throws out a cooking time. “Bake uncovered at 400° for 25–30...

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Grilled, Bacon-Wrapped Trout

Posted by on June 3, 2014 in Cooking, Recipes | 0 comments

Grilled, Bacon-Wrapped Trout

Trout is pretty easy to come by in South Carolina. It’s pretty cheap, too. Yet, for some unknown reason, I almost never buy it. I decided I’d finally learn how to cook whole trout. I remembered seeing a great-looking recipe in Bon Appétit that featured bacon-wrapped trout, so I thought I’d follow that method. There are basically three ways to prepare trout: Cleaned, bone-in Cleaned, boneless Filleted I decided to cook these cleaned, boneless, which meant that I had two...

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Dining Room Buffet

Posted by on May 28, 2014 in Housewares, Woodworking | 0 comments

Dining Room Buffet

Two years ago, the wife and I started the cord-cutting process. I kicked it off by assembling a home theater personal computer (HTPC) set-up to make it easy to watch web content on our TV. It was my effort to tie all of our home electronics into a single, easy-to-use system. The heart of that project was a homemade console that organized all of the components. I chronicled the endeavor in a trio of posts starting with this one: Building An HTPC Console, Part 1. The console was made to encourage...

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