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Good morning folks! It's been quite some time since my last post but I've been keeping up with the emails and forum posts. I've been busy as a beever making sausages for this Saturdays VK Fram Sausage Fest....(pun intended) and decided to go ahead and throw a full roast lamb into the mix...
I'm on day 4 of the smoking meats e-course and it is quite informative however I'm sort of a visual guy and there aren't any graphics. The mental picture I get after reading the e-course may not be the picture I'm supposed to be seeing. Anyway....I shall keep pushing on. There seems to be...
Here begins an odd adventure!!! I'm a 31 year old Chicago Police SWAT officer looking to open my own restaurant in five years. In Chicago you will only survive if you have a new spin on something or a cuisine not yet covered. Needless to say in a city of 4.5 million that is hard to do. Then...