dstelow notes…

links for 2010-03-06

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  • For fall-off-the-bone, smoky meat, just head to the nearest stove top. The other day, I just couldn't shake the thought of slow-smoking some ribs. I was in the mood for Memphis-style baby backs, the meat fall-off-the-bone tender, a simple dry rub tantalizingly complicated with deep hickory notes, the flavors drawn out with a tart vinegar-Dijon mop.
    There's a primal wonder to smoked food — that such depth of flavor can come from so simple a technique.
    (tags: food recipes)

Written by dstelow

March 6, 2010 at 11:03 pm

Posted in 1

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