Deep Fried Boudin Balls
Hey, what's going on, everybody? We’ve got a quick and easy recipe for you today. We are going to cook up some deep fried boudin balls. In a previous...
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Pork
Cajun Boudin Sausage
Hey everybody! Today, we’re going to dip our toes into the wonderful world of wurst. That’s right—we’re making sausages! But not just any old sausage, we’re talking about one of...
St. Louis spare ribs
For the first entry on ilovemeat.com I knew I wanted a real softball of a dish. Loft it up and hit it out of the park. Something barbecued was the...
Homemade Bacon : Part 1 The Cure
If bacon had it’s own Twitter account it would have more followers than Katy Perry, Justin Bieber, and Barack Obama combined. Everyone loves those slabs of salty goodness. Even those...
Discada Tacos: The Best Mexican Street Food?
When it comes to Mexican street food, tacos reign supreme. What's not to like? Delicious meat and veggies cradled in a warm tortilla will make your mouth water....
Instant Pot Zuppa Toscana
My family signed up for a CSA from a local farm a few years ago. We loved all the regular fresh produce. However, we had no idea what to do...
Bourbon Maple Cronut with Candied Bacon
Make a dessert! I've heard this from several friends, family, and fans since the website has been active. Well, I think this Bourbon Maple Cronut with Candied Bacon is a...
Scotch Eggs
There's a local Irish Pub that I like to frequent and enjoy a nice pint out on their patio. They've got the standard pub fare like bangers and mash, fish...
Pork rinds. Cracklins. Grattons. Chicharrones.
Whatever the name, each is synonymous with crispy, crunchy, fried pig skin. While there may be slight variances between each, they all have a rich and regional culinary history. I...
Homemade Bacon : Part 2 The Smoke
At the end of Part 1 we made sure we had our salt levels where we want them and our belly had dried uncovered in the fridge over night. Now...