Perhaps describing this restaurant as the High Church of Duck Fat is a bit disrespectful, especially because that moniker doesn’t recognize the many pork dishes on the menu. But it is undoubtedly high on the list of places your cardiologist would prefer
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Just do it. The difference in quality between freshly ground meat, and the stuff that comes in the Styrofoam and plastic-wrap containers from the supermarket, is huge. I can’t think of anything else in cooking
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Why I didn’t start years ago? I have no idea. I dabbled, just like most people, with the occasional puff of smoke, but that was invariably an afterthought at the tail end of a long night.
Filed under: Barbecue | 7 Comments »
