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Smoked Ribs in April, 2012

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

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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 […]

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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 […]

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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 […]

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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 […]