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I used to think I had this issue. But after extensive research and discussions with numerous doctors, it turned out to be a sodium problem, not MSG per se. Study after study have found no actual affect of MSG on the vast majority of human beings who do not otherwise have sodium level issues...

And now the pork sirloin. Here it is fresh out of the smoker. Have it sitting in more vinegar and port mop, will shred it shortly.

Well here's some more smoked meat. Turkey breast sous-vide cured in Jameson's whiskey and herbs, smoked over mix of maple, pecan and pecan shells. Pork sirloin needs another hour or two.

Poutine!! Fries are organic yukon golds, gravy is button mushrooms, black trumpet mushrooms, madeira-armagnac bacon, diced sirloin, garlic, butter, bacon fat, bacon stock and beef stock. Curds are Amish cheddar. And 1st out of the smoker today, another dry rub bacon. And...

Heh. Have been thinking about doing competitions. Need a trailer for my smoker though. And I am seriously looking into going into the cured and smoked meats biz. May even be returning to a pro kitchen. Have a friend looking at buying a b&b in Denver (420 friendly obviously) with me moving...

Funky. Always like tasty new information. Thanks!

So do you not eat soy sauce, tamari, black soy beans and the like? Any fermented soy product is full of MSG "naturally" - that is, it is not added, it occurs on its own - unless someone goes out of their way to extract it. I never add MSG itself to anything, but I certainly eat fermented soy...

The French chef who trained me lived with HIV/AIDs for over 25 years, and he ate like, well, a French chef- drank half-and-half, ate huge amounts of pork, duck, beef, chicken. And pastry and sugar. But he almost never ate processed food, and made most of his food himself. EDIT: And he beat...

That "meat accumulates and rots in the colon" has been debunked no less than four separate times since the 1930s. If any of that were true, every medical student would know it from autopsies in anatomy class. Shit, during the ice ages, our ancestors ate meat almost exclusively. Key thing...

UNLESS...you eat a crazy fuckin' amount. Been making my own bacon for a couple of months, as a result been eating 3-4 lbs of it a week, and put on at least 10 pounds. But within moderation, that is generally true. That being said, yogurt as a partial substitute for mayo in recipes is a very...

I prefer Angus cuz I know a number of people who raise that breed, and I know how they treat the animals. But that being said not all beef tastes the same, though I presume it has more to do with what the animals are fed and how they are exercised than by the breed. But either way, as a...

I will be doing the same shortly - gotta lose at least 20 pounds. Until then here is one made as I described above- 90% 80/20 Angus chuck, 10% madeira-armagnac bacon, seared in bacon fat, seethed in bacon stock, topped with cave-aged gruyere and more madeira-armagnac bacon, full sour kosher...

Burger - meat is 90% 80/20 Angus chuck, 10% madeira-armagnac bacon; seared and then seethed in bacon stock, topped with gruyere and more madeira-armagnac bacon, full sour kosher pickles and sliced tomato.

The duck. And realized I used bad grammar in describing it. It is stuffed with fresh apricots, black plums, garlic and ginger, all soaked in armagnac and brown sugar. And HOLY SHIZNIT is it tasty. Possibly the best thing from the smoker yet. EDIT: Damn, damn, damn. I had caught all the...

More smoker action today. For the vegans and veggies- I did this for my brother, who is not just vegan but some weird macrobiotic that won't eat a whole list of plants- firm organic tofu in a variant of my madeira-armagnac-maple bacon brine, smoked over sugar maple, pecan wood and pecan shells...

Breakfast- another pork and sage gravy, this time more traditional southern. Roux, fresh pork and sage sausage, bacon/belly stock, bacon fat, butter, more sage, black pepper. On biscuits and with an over-easy egg.

Bacon that spent a week in madeira-maple-armagnac brine and then smoked with pecan wood and shells.

Forgot to post this - sliced the brisket after letting it rest overnight, and it really came out very pastrami-ey (esque?). Hard to tell on a monitor, but it is actually pink all the way through, much more so than it looked when it came out of the smoker. Note all the tasty fat. Another...

About 90% 80/20 beef (preferably round but chuck works), other 10% my homemade bacon ground up in it. Then salted and peppered, seared in rendered bacon fat, then finished in a pork belly stock I make. Cheese either cave-aged gruyere, dill havarti or a good swiss, using the belly stock to stem...

Chicken and beef have come out of the smoker. Pic makes the skin on the chicken look black, but its more of a deep caramel. Already et half of the skin. Some tasty shit. The flavor from the pecan shells is most obvious in the chicken. The beef tastes very pastrami-esque, but it isn't...