HalfSmoke's Bookshelf

  • A simple cook with huge flavors. I did this on the grill to get a little char on.

  • This is a terrific savory rub for chicken or pork. Note that it is salt free because the expectation is that you will dry brine your meat before applying the rub. Highly recommended.
    about Simon & Garfunkel rub from Meathead added on April 16, 2017

  • Fantastic main course for a crowd. We made this with a cornbread, leak, and apple stuffing, adding dried cranberries soaked in rum. The Simon & Garfunkle rub was excellent. Smoked lightly with cherry wood for two hours, then sliced on an Adam Perry Lang inspired board sauce of chopped fresh parsley, sage, thyme, and good olive oil. Highly recommended. A true crowd pleaser.
    about Stuffed pork loin roast from Meathead added on April 16, 2017

  • Made this using the recommended 00 flour and using a baking steel with Forkish's broiler technique. The result was excellent, reminiscent of pizzas I've had in Italy. Have done other levain based pizza doughs and this one is amongst the best.
    about Overnight levain pizza dough from Elements of Pizza added on April 08, 2017

  • Simple and delicious. Recommend serving with pound cake.

  • This is an excellent Paella. Like most Adam Perry Lang recipes, it is a bit more involved, but the results are excellent. Stick with high quality, authentic ingredients and you won't be disappointed.
    about Paella from Serious Barbecue added on March 19, 2017

  • This doesn't seem like it should work. Smoke on a fruit crisp? Must be tried to believe. It is incredible.
    about Smoked bacon-bourbon apple crisp from Project Smoke added on March 01, 2017

  • Made these with the tea Smoked Duck. Fantastic.
    about Smoked duck tacos from Project Smoke added on March 01, 2017

  • Fantastic duck. I modified this just slightly. I wasn't fond of the idea of throwing rice and brown sugar into the belly of my expensive grill, so I used a smoke pot. What's a smoke pot? Take a 2 quart cast iron Dutch oven, drill three 1/8" holes in the bottom, put your smoking ingredients inside and seal,the top with a flour paste. Nestle this into your charcoal with the holes pointing directly into the flame.
    about Tea-smoked duck from Project Smoke added on March 01, 2017

  • This is an EXTREMELY salty bacon. There are other, better recipes out there for curing and smoking your own bacon.
    about Made-from-scratch bacon from Project Smoke added on March 01, 2017

  • Just ok. Would probably use a leaner cut, like pork loin, next time.
    about Chinese barbecued pork (Smokehouse char siu) from Project Smoke added on March 01, 2017

  • This is super simple and super delicious. A real crowd pleaser.

  • Fantastic cake! We followed Rutabaga's tips and did a two-layer, 9-inch cake and freezed the layers for a bit to make it easier to frost. My wife used about 1 cup less of powdered sugar in the icing than called for and it was plenty sweet. Agree with others that small slices are more than sufficient.
    about Chocolate peanut butter cake from Smitten Kitchen added on February 24, 2017

  • Terrible name, but my favorite bread from this book. The touch of rye and whole wheat flours give it great depth of flavor. One tip -- I find this bread doesn't burst at the seam on it's own like others in this book. I proof it seam side up and then score it with a lame before baking. Works great.
    about Field blend #2 from Flour Water Salt Yeast added on February 20, 2017

  • Love this recipe. Not a crisp waffle, but full of warm Fall flavors. Top with some toasted, chopped walnuts and real maple syrup.
    about Vanilla bean sweet potato waffles from Joy the Baker added on February 20, 2017

  • This is a terrific sauce for brisket, although I'd probably not use it for much else. Don't skip adding the brisket drippings. The drippings, espresso, and soy sauce give it a deep umami flavor. Definitely not sweet, so not your typical BBQ sauce, but a great accent for beef.
    about Espresso barbecue sauce from Franklin Barbecue added on February 19, 2017

  • This is a basic, but very good vanilla pudding. I skipped the ice bath and immersion blender, opting to let it chill in the fridge overnight with plastic wrap on the surface to prevent a skin. Worked fine and tasted great.
    about Vanilla pudding from Serious Eats added on February 19, 2017

  • Excellent. A touch sweet by design. Recipe calls for resting the batter overnight. We didn't and they came out great anyway. Also made standard size muffins rather than the jumbo size called for in the recipe. Just watch the time.
    about Corn muffins from Bouchon Bakery added on February 19, 2017

  • Fantastic flavor. I opted for a tangier BBQ sauce to help offset the sweetness of the molasses and brown sugar. Turned out a bit wet in spite of squeezing out the moisture from the veg.
    about Baked beans from Serious Barbecue added on February 19, 2017

  • Unfortunately, this was *too* good. We had a different dessert for the chillens and made this one for the adults, calling it "Prune Cake" to keep the little vermin at bay. Didn't work. They descended like locusts. We'll definitely make it again, but need to find another, more disgusting name to ward off the little pests.