Results tagged “garywiviott”

Underneath his public image as a barbeque taskmaster, Gary Wiviott's a tender soul who's earned the nickname "Gentle Bear." And Wiviott will remain a gentle bear so long as you stick to his five-lesson plan for perfect barbeque.

Isn't that pretty? After two weeks of curing, dry aging, smoking and slicing we now have 8 pounds of pancetta and bacon. The pancetta (pictured above), was ready for slicing and cooking. Here's something we discovered: For the bacon we had considered doing an applewood smoking of the bacon. Instead we went with hickory. For that, we set up our bullet smoker (a Weber Smoky mountain is ideal, we have a Brinkman bullet smoker) to reach a temperature of 120 degrees and smoked the bacon for 2 hours. You don't want the bacon to cook during the process, so try to keep the temperature constant.

Realizing a long-held goal, the folks at Green City Market are set to have the market open year-round. Starting January 17 and running every first and third Saturday until April 18, vendors and farmers will hawk their wares at the Peggy Notebaert Nature Museum (2430 N. Cannon) from 8 a.m.-1 p.m.