I live a heartbreaking 800 miles away from Bounty Hunter, my favorite barbecue joint. The place is stellar…as well as not so conveniently located in Napa, CA. I love it, long for it and even though I live far away- I think of it regularly. Anybody and everybody that resides even remotely close to that goldmine needs to have a visit- believe me, it is brilliant through and through. A post on it will happen…just not yet. First, I wanted to address a more recent and local discovery. I bring the Bounty Hunter up only because when I think of incredible barbecue it is the first place my head goes…oh so vivid are the glorious memories of sticky ribs, pulled pork and countless black & tan’s. Barbecue being one of my favorite food groups (I do regard it as a food group), I had long ago sampled my share in Seattle and the surrounding areas…only to be, most unfortunately, disappointed. (more…)

How many recipes can I include bacon in? The possibilities are seemingly infinite, especially when dealing with spectacular meat. This week I was given a pack of bacon by a friend that absolutely floored me- it is perfect. For the first time in my life I ate bacon as a snack. Instead of grabbing an apple, I fried up a couple strips savoring them straight out of the pan and over the kitchen sink. I ate the meat, kept the drippings and used that fat to cook my eggs in the morning- unwilling to waste even an ounce of the flavor. I did include it in recipes as well- spaghetti carbonara, devils on horseback (bacon wrapped dates), baked oysters with bacon cognac butter. I used it carefully and stretched it as far as it would go. Suddenly, sadly, it was gone…my desire barely satiated. I love that folks are taking matters into their own hands- smoking their own bacon, canning their own tomatoes, jarring thier own preserves. Not only is it inspiring but it doesnt hurt to be on the receiving end of these home made foods. Bryan Yeck’s handcrafted “Cure” bacon is astoundingly delicious- I consider myself fortunate to have been allowed the privilege of a taste. Its simultaneously sweet, salty and smoky…the balance is spot on. I have yet to find better and I fear this may have spoiled me…all bacon following “Cure” will be under close scrutiny.