By Todd Barron @ FoodieCuisine.com Smoked ribs this last weekend for 9 hours and served them with a homemade sauce from habanero, jalapeno, aleppo pepper, chilis, garlic, onion, tomatoes, sugar, salt, and other spices. I dry rubbed them and basted with malt, butter, and spice. Very tasty. Tweet
Posted by Todd Barron on April 30th, 2012
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Posted by Todd Barron on April 20th, 2012
Cochon Butcher in New Orleans
By Todd Barron @ Foodiecuisine.com I can count the number of real delis I have been to in the United States on one hand and that is not a good thing. The skills learned over the last thousand years are slowly but surely being replaced by factories and robo-butchers. No longer do you go down […]
Posted by Todd Barron on April 11th, 2012
Talia’s Italian in Manhattan Beach, CA
By Todd Barron @ FoodieCuisine.com It’s after 6pm, I’m in the Marriott Hotel by LAX, and we have no idea where to go eat dinner. I have to wake up at 4pm to make my flight but after one more business call I have nothing to do. Where to go? I check with the concierge, who recommends some good […]
Posted by Todd Barron on April 7th, 2012
Felipe’s Taqueria in New Orleans
By Todd Barron @ FoodieCuisine.com When in the French Quarter in New Orleans the first thing that comes to mind is not Mexican food. In fact, the thought of it brings images of vats of grease to mind. The French Quarter is “dirty” and most restaurants in the immediate area suffer as a result. There […]
Posted by Todd Barron on April 1st, 2012
BBQ’ing This Weekend
By Todd Barron @ FoodieCuisine.com I bought four pork shoulders to smoke this weekend, each 8-11 pounds in weight. I dry rubbed them all in a spice blend I make and injected them with malt soda (a trick I’ve used many times now.) I put them in at 6pm on Saturday and here they are […]
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