Clarence Alt is a man who never met a fire he didn’t want to feed, and if it can be smoked, it’s getting smoked. Armadillo eggs, chili, even chicken soup get the wood-fire treatment, with Mare at his side and a quiet “I ain’t mad at it” for a job well done. The Brisket That…
My dad has his own way with beef stew. He reaches for the pressure cooker, which gets the beef fork-tender in a fraction of the time. He keeps the vegetables classic, but varied depending on the mood: the carrots, potatoes, celery, and onions you’d expect in a bowl. He has been know to occasionally add…
This smoky chicken soup gets its flavor from technique, not equipment. Roast two small chickens, char the vegetables for the stock, and layer smoked paprika at three stages for a broth that tastes slow-cooked and campfire-warm. It’s a from-scratch soup made for fall and winter, and it’s the kind of dish that’s even better the…
This smoky Dutch oven chili is loaded with beef, breakfast sausage, and crispy bacon. Poblanos and chipotle in adobo give it a deep, smoky heat, and hand-crushed San Marzano tomatoes make the base rich and red. It’s mild enough for the whole family, and it’s even better after a night in the fridge. Top it…
Chuck roast is one of the most forgiving cuts for a cozy, low-effort dinner, and this version makes the most of it. A salt-and-pepper dry brine seasons the beef deeply, and a hard sear builds a rich crust. Then the orange braised chuck roast cooks low and slow in a Dutch oven with fresh orange…