Hobby Blog

BBQ Beef Ribs

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

BBQ Beef Ribs

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...

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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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Cruciferous Cole Slaw

Posted by on May 27, 2014 in Cooking, Recipes | 0 Comments

Cruciferous Cole Slaw

Trader Joe’s sells a bag of shredded cruciferous vegetables. The medley includes kale, brussels sprouts, broccoli, and red and green cabbage. These are vegetables that I hated to eat as a kid. Even as an adult, I wouldn’t normally eat these vegetables raw. I picked up a bag on a whim. I intended to wilt them in oil or bacon grease and use the softened greens as a bed for some grilled beast. A couple of Sundays ago, I was busy building and painting some furniture. In retrospect, I...

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Modified Kettle Wood-Fired Pizza Oven, Part 3

Posted by on May 23, 2014 in Cooking, Grilling & BBQ, Recipes, Tools | 1 Comment

Modified Kettle Wood-Fired Pizza Oven, Part 3

We’ve covered how I got the idea for my homemade pizza oven and how I designed and built it. Now it’s time to cover how it works. A little experiment I'm working on. I'll test it tomorrow night and blog the results. Could be a game-changer. pic.twitter.com/q4ZnQ4FXO6 — Chad Chandler (@chad_chandler) May 20, 2014 A few days before I planned to make the inaugural pizza, I mixed my pizza dough. While it was cold-fermenting, I decided to do a burn-in of the oven to see...

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Modified Kettle Wood-Fired Pizza Oven, Part 2

Posted by on May 22, 2014 in Cooking, Crafts, Grilling & BBQ, Tools | 1 Comment

Modified Kettle Wood-Fired Pizza Oven, Part 2

In my last post, I explained that I wanted to create an accessory that would allow me to cook Neapolitan-style pizzas on my kettle grill. My goal was to have the means to make high quality pizzas on impulse (impulse meaning within a couple of hours). And since you can freeze homemade dough for months so as to always have it on hand, all I needed was a reliable tool to do the job. So I bought this used grill for $25 with a mind to cannibalize it for parts. These were my five goals with regard...

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Modified Kettle Wood-Fired Pizza Oven, Part 1

Posted by on May 21, 2014 in Cooking, Grilling & BBQ, Outdoors | 0 Comments

Modified Kettle Wood-Fired Pizza Oven, Part 1

I got excited when I first read about the release of a grill component that claims to turn your standard 22.5” kettle grill into a neapolitan-style baking oven. The product is called the KettlePizza. It’s a pretty simple design. Weekend warriors have been making homemade components and augmentations like this for years. But the slick design of the KettlePizza stands apart from those DIY efforts. It’s available in several models at tiered pricing. This is the base model. It costs...

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