Lobster tails were cooked at 140˚F/60˚C for one hour; claws were boiled on stove top; bodies saved for stock that would become a lobster bisque two days later
Roast beef mise en place. Photos by Donna Turner Ruhlman
This summer, I tweeted that I had Big Green Egg envy, word that reached Ray Lampe, aka Dr. BBQ and Big Green Egg’s official chef. He convinced the company to ship me their top of the line (with the cypress wood table, which is awesome if you can afford it). I really wanted to cook with one because I’d heard such great things about it. (He’s @DrBBQ on twitter, and a hearty #FF to him).
After we corresponded, I’d read about these ceramic charcoal heated ovens in The New York Times, generically called kamado cookers. I accepted his offer enthusiastically. So: Full disclosure: they sent it to me free; I told them I’d love to use it and write about it but to know that if I didn’t like it or ...
Slicing Hot Pastrami/photo by Donna Turner Ruhlman
Photo by Donna Turner Ruhlman
Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
