Food
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Five rules for smooth smokingJun 27, 2012 5:00 am - Don't over do it. “The biggest mistake rookies make is adding too much wood, chunk after chunk, to the point where the food tastes bitter,” says Jamie Purviance, author ...
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Food takes its flavor from smokeJun 27, 2012 5:00 am - I used to be afraid of smoke. Generally, plumes swirling out of my Weber kettle weren't a good sign ... they meant the chicken breasts or brats were getting charred beyo...
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No special cooking skills needed for delightful crispsJun 27, 2012 1:00 am - Cheese straws, cheese crackers, cheese wafers, cheese crisps — whatever you call them, they have been a part of my culinary history for as long as I can remember. Surpri...
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Kitchen scoop: Tangy gazpacho adds kick to Fourth of July festivitiesJun 26, 2012 4:45 pm - Are you looking for something a little different on this year’s Independence Day menu? Then look no further than this Gazillion Veggies Gazpacho. OK, it really doesn’t h...
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Inspect grill, use caution while cooking, state fire chief advisesJun 26, 2012 3:58 pm - SPRINGFIELD — The Illinois State Fire Marshal is urging safety steps before enjoying the outdoor grilling season. Fire Marshal Larry Matkaitis says the chef of the hous...
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Cherry Whiskey Smoked Eye of RoundJun 26, 2012 2:38 pm - 1½ cups cherry whiskey or brandy 1 cup water 1 eye-of-round beef roast (about 4 pounds) ½ cup dry rub (see note) 1 cup cherry juice 1 cup cola Use a funnel to fill a spr...
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Night life events: Toast Agio's new patioJun 26, 2012 2:00 pm - Go al fresco at Agio's A new and improved patio deserves a warm welcome, and at Agio Italian Bistro there are plenty of options for a toast. A $9 martini list inclu...
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Rosé the perfect partner for smoked foodsJun 26, 2012 12:00 pm - Logic suggests matching smoky foods with the smoky flavors of oak-influenced wine. But during summer's heat, pairing wine with smoked dishes is a difficult proposition. ...
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St. Charles barbecue brothers smokin' hot successJun 26, 2012 8:00 am - Start with perfectly marinated pork, mouthwatering and slow-cooked brisket. Then add some flavorful ribs and a four-cheese macaroni with crushed cheese crackers toasted...
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Mundelein's Tighthead serves beer brewed on siteJun 26, 2012 6:00 am - The Chicago suburbs have an abundance of microbreweries and brewpubs, giving beer fans the chance to get their drinks straight from the source. One of the latest additio...