Everyone has a “go-to” recipe. I discovered this gem inside one of Jamie Purviance’s Weber cookbooks and tweaked it slightly to suit my tastes. The changes I made are: swapping out pork loin for pork tenderloin, shortening the brine time and more than doubling the chipotle and adobo sauce content in the sauce. I’ll give you…
A couple of years ago, I was asked to prepare the main dish for my family’s Christmas dinner. While this task initially filled me with…
This post is thanks to a text message I received as I was on my way out of the country: “Set me up with the…
While living abroad in Paris, I developed an affinity for all sorts of charcuterie. While the dried styles of saucisson are tasty enough, I really…
Sabco BrewMagic to 200,000+ barrels A brewery tour is a brewery tour is a brewery tour except when it’s not. Staying at the Dogfish Inn…
Earlier this year, I stumbled across a post on Dogfish Head’s instagram featuring the Dogfish Inn. I immediately sent it over to my wife and told…
Several years ago I set out on a simple yet important task— find the best growler in the world. I purchased a few run-of-the-mill glass…
It’s spring break and I’m not travelling. Bummer. So on this flashback Friday I thought I would take a look back at one of my…
My friends recommended Lazarus Brewing Co. to me at a work event some weeks back and I probably should have followed their advice sooner. Needless…
Ah brisket, what can I say about you that hasn’t been said? What hidden secrets might I uncover and share with the world that haven’t…
