Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Smoked Mac & Cheese — Three-Cheese Béchamel
A triple-cheese béchamel stabilized with 4% sodium citrate keeps this smoked mac perfectly creamy at 275°F…
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Burnt Ends with Cherry-Bourbon Foam
Point-cut brisket burnt ends hit 195-205°F for full collagen hydrolysis, then get crowned with a cherry-bourbon…
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Spherified Mango-Habanero BBQ Sauce Caviar
Mango-habanero BBQ sauce loaded with 1% calcium lactate, dropped into a 0.5% sodium alginate bath —…
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Smoked Brisket with Bone-Broth Glaze
A Texas-style whole packer brisket smoked low-and-slow over oak, finished with a six-hour bone-broth reduction glaze…
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Fermented Pickle Brine Smoked Chicken
Six-week lacto-fermented pickle brine drops the pH to ~4.0, cleaving muscle-fiber bonds before the smoke ever…
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Cold-Smoked Cured Bacon — Home-Cured
Home-cure pork belly with pink salt, sea salt, and brown sugar, then cold-smoke at 80°F for…
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Sous Vide Smoked Chicken Breast
Pasteurized at 145°F for 90 minutes, then finished on a 350°F smoker for crackling skin and…
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Sous Vide Smoked Beef Cheeks
Beef cheeks sous vide at 165°F for 36 hours converts dense collagen into silky gelatin, then…
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Sous Vide Smoked Pork Belly — 48-Hour
48 hours at 158°F converts collagen to gelatin while cold smoke at 90°F layers bark flavor…
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Sous Vide Then Seared Brisket Flat: Bark, Butter, and the Physics of a Perfect Slice
Brisket flat cooked 155°F for 30 hours converts collagen to gelatin below the actin-collapse threshold, then…
