Summer Smoking

It is the now best time to do some somking.... I took a pork shoulder roast and put it in a brine for 2 week. Allow to dry for 2 days, then smoked it with cherry wood. We smoked at a temp of 200-220 F for 5 hour. Unitl the bone slips out freely.



Brine:
5L Water
225g Salt
25g Honey
75g Dark Brown Sugar
5g Fennel seed
5g Coriander
1ea cinnamon Stick
3g Allspice
5 sprigs Thyme
2ea Bayleaf
5 leaf Sage
12g Pink Salt
2 week brine

I am back..... With the Goods!

                 7 mounths ago Began working at Craigie on the Main, in Cambrigde Mass. 

This is a bit of the great ingredents, food, and "real cooking". 

NO COMPORMISE, NO BULLSHIT, GREAT FOOD. 

Vodouvan Crusted Lamb Ribs

 French White Asparagus, soon to be Mapled

OH crepenetts 

A gift from Fancy Meats 

Love thy Weber 

Elysian Frams Morrocan Lamb Shanks 

 Look at the Yeild on the Grand Mere

 Tripe Ragout with Grabanzos, Forest Mushroom, Fresh Fram Egg, and Herb

Hand Made Blue Corn Masa Tacos, Duck Balls, Duck Hearts, Adobo Sauce 

Coppa 

Maple Coffee Bacon Some in our Weber 

See FOH and BOH can get along 

 Matt (sous) ruuning Pass

 Our Quail