Barrons Ragu

By Todd Barron @ FoodieCuisine.com The Mission One of my favorite dishes is Tagliatelle al Ragù.  The word comes from the French word ragôut, which derives from the word to wake up the appetite or to allow more taste.  Basically ragôut is a stew of meat cooked very slowly to allow it to be edible […]


BBQ Brisket Testing

by: Todd Barron @ FoodieCuisine.com Last week I decided to do another round of brisket testing with my FEC-100 smoker and the end result was one great brisket and one almost-great brisket.  The good news of this is that I had a great one finally!  I’ve spent the past several months trying to get my […]