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Instant Pot Zuppa Toscana

Pork

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 with all the Kale that kept showing up. After some head-scratching, I came up with this recipe for Instant Pot...

Andrew Armstrong

July 17, 2020

4 Comments

528 Views

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 great one to start with. It’s sweet, savory, and easy to make. What’s a Maple Cronut? It’s pretty simple. Croissant...

Andrew Armstrong

May 20, 2020

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171 Views

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 and chips, and shepherds pie. I always gravitate towards their delicious Scotch eggs. It’s a swiss army knife of foods....

Andrew Armstrong

July 30, 2017

Like 1

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629 Views

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 like to use every bit of an animal when I can. Bones for stock, bits of extra fat for sausage,...

Andrew Armstrong

June 19, 2014

16 Comments

3,993 Views

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 it’s time to add one more layer of flavor. Infusing the belly with smoke is the pièce de résistance. In...

Andrew Armstrong

June 16, 2014

57 Comments

32,567 Views

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 forbidden to eat it have been known to long for it. I cured more than 20 pounds to get the...

Andrew Armstrong

June 15, 2014

99 Comments

113,712 Views

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 obvious choice. In my spare time I travel around the region and compete in BBQ competitions with my team Bourbon...

Andrew Armstrong

April 18, 2014

12 Comments

16,693 Views