Hunkering down at home this January? Embark on some culinary adventures.
Jan 18, 2022
Hunkering down at home this January? Embark on some culinary adventures.
Combat Kitchen: Food Prep with Tactical Knives
Here’s hoping your kitchen knives of choice aren’t those plastic handled set of Faberware blades you bought at Walmart when you got your first apartment, Mike Searson jokes. He shows you how your favorite tactical blades can double as chef’s knives.
Want to teach yourself or a friend some secrets to getting faster, better, and more confident with a sharp blade? Speed will come with time and practice, but if you can achieve uniform slices (or cubes, or sticks) you’re already ahead of the game. [kitchn]
Portable Protein: Homemade Beef Jerky for the Road
Instead of buying a pre-packaged pouch of jerky at a gas station, consider making your own. It’s not hard. You can get creative and invent your own exclusive flavors. Best of all, you’ll save some decent coin doing it, as often times, store-bought jerky can cost you double or more than it would to make it yourself.
How to Make Deer Jerky in an Oven, Smoker, and Dehydrator
“A pocketful of jerky is pure bliss for most hunters. It’s even better when you make it yourself. But, to attain that heightened state of meat happiness, you’ll need to know how to make deer jerky. It’s a simple process that has been used for centuries to preserve venison.” [Outdoor Life]
Ralph the Baker shows you easy ways to cook up something yummy for a Super Bowl or Mardi Gras party. We like this clever flat top grill jambalaya recipe.
Aaron Franklin Shows You How to Smoke a Perfect Brisket
“Many amateur pitmasters have turned a 4lb brisket into a 4lb hunk of beef jerky. You shouldn’t let these horror stories put you off though. There is no greater accomplishment than slicing a juicy, perfectly cooked brisket after 12 hours tending to your smoker.” [Smoked BBQ Source]
