For her series California Foodways, Lisa Morehouse is reporting a story about food and farming from each of California's 58 counties. Mike Reddick, who's worked at CJ's for about five years, sharpened knives. Larry Turner trimmed, rinsed and seasoned slabs of ribs, the way he's done for more than 15 years. Nick Gamble took inventory of the freezers. Watching and managing it all was Gamble's uncle, Charles Evans - CJ himself - who's nearly 80.
Michael Duarte, the influencer and chef known for his love of all things barbecue, died in a horrible incident while traveling with his family in Texas, his friends and agent confirmed Tuesday. The self-taught grill master, who posted about his craft under the Instagram handle Food with Bear Hands, died on Saturday, just three short days after he and his wife, Jessica Duarte, celebrated their ninth year wedding anniversary, according to a GoFundMe set up for his family.
Admittedly, it's hard to compete with the glamor of a top-notch steak or the versatility of chicken. But pork brings a lot to the table in every sense. Breakfast wouldn't be breakfast without bacon, ham, and sausage, and pork is the focus of classic, traditional barbecue. Better yet, it's never been easier to find once-niche cuts of pork like the collar or rich, fatty belly. Here are some of the top tips you need to keep in mind when preparing this beautifully versatile meat.
"The biggest part of learning how to work a fire ... what that comes down to is your wood selection," Franklin emphasizes on his YouTube channel, BBQ with Franklin. He nudges pitmasters to carefully assess the size and density of each piece of wood, selecting larger logs for giant smokers and smaller ones for compact grills. His approach is intuitive, requiring that you feel the weight of each log in your hand to make sure it isn't too heavy or too light.
Despite its bright orange color, Jack Daniel's chicken dry rub was disappointingly bland with paprika and pepper being too subtle, making it unremarkable compared to other brands.
