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Food Trade Shows: Overwhelming, Terrifying & Delicious

Gazing out over an endless cattle pen teeming with fixers, hawkers, and nibblers, our Man of Little Restraint entertained a moment of doubt about whether he was going to survive the 2011 Fancy Foods Show. Eight steps in, his mouth was already full.

The Pork Smuggler

I can’t say this was the first time I’d been stopped at airport security because there was too much sausage in my carry-on. I bagged that honor in 2007 when TSA’s hackles went up because I had too many links of Salumi’s finnociona in my luggage.

Pancetta, Meet Smokey Pork Ribs

They walk into a house in the middle of Washington, DC, and the nutjob who owns it has pork everywhere. The freezer full of vac sealed sausage. The wine fridge with struggling chorizo. The pancetta in the rafters. The hams hanging in the shed. And the pork ribs.

Ruminations, Reminiscenses, Ribs

I fackin love pork ribs. I grew up in Kansas City, where barbecue is a spiritual movement whose manna is ribs (burnt ends, maybe, but not for this post).

Italian Bacon. Yes.

I’m toying with the notion that for every Charcutepalooza challenge, I’m going to add a separate smoked meat exercise. The Big Green Egg, for the un-indoctrinated, is the single greatest cooking implement ever created. I have never cooked anything on it that wasn’t good. You will hear me evangelize on this point regularly.