Smoked Garlic and herb butter

I can't believe its butter!

I can't believe I made butter! Every time I make whip cream, a little voice says, "Not too much. Don't want it to become butter," but for some reason, I never took it literally. It's like I didn't believe that if I kept on whipping, it would become butter even though I knew that that is how they make butter. This time I kept on beating, but not before smoking the cream.

Smoked and Curried Oxtails

"Beefy"

Oxtails are a tried and true recipe beloved by all Jamaicans. It my brother’s favorite dinner meal. Over the years my methods of cooking oxtails have greatly evolved. I’ve eliminated soy sauce or browning and started naturally braised and browning the oxtail to get the best color and develop richer flavors. I choose not to mask the flavors by using water to stew it rather than wine or a broth. It always turns out delicious. But at the end of the day sometimes a great recipe can always stand to be a greater recipe. With that goal in mind over the last year I have experimenting with new ways to make oxtail even more flavorful than it already is.  I’ve made fried oxtail in a sweet sticky glaze, I’ve smoked it and I’ve curried it.

Thyme Smoked Ribs with a Pinot Grigio glaze

  
"Christmas is coming"

It’s November! Time to get our Christmas on, I know I totally skipped Thanksgiving, but I’m Jamaican, we don’t celebrate thanksgiving. And not only that these recipe can totally double to make a killer thanksgiving spread. So Greedy Guys and Gals, It’s about time I did some ribs. And not half assed ribs, straight grill smoked, tender, fall off the bone ribs. I decided to give the hickory and apple wood chips a break, and smoke these ribs with herbaceous thyme. Not only that but it has a lovely white wine and thyme glaze. A must have on your Christmas dinner table this year.