new old timer
Assistant Cook
Just an old Texas country boy, been cooking for 50 years, also been curing meat for 30 years, things like sausage, dried sausage, hams, bacon, and whole muscle dry cured stuff like Lomo, Capicola, Braseola etc. some of which are fermented before semi-drying , like hard salami's , pepperoni's etc.
I really like outdoor cooking using old vessels like cast iron, but mainly use clay pots that can be placed directly into the coals of a fire or used on a Moroccan Majmar or Mexican Brasero, like my black La Chamba pot from Colombia, my unglazed Tagine from Morocco or a Olla De Barro Frijolera from Mexico.
And of course, good old Texas bar-b-que,
I really like outdoor cooking using old vessels like cast iron, but mainly use clay pots that can be placed directly into the coals of a fire or used on a Moroccan Majmar or Mexican Brasero, like my black La Chamba pot from Colombia, my unglazed Tagine from Morocco or a Olla De Barro Frijolera from Mexico.
And of course, good old Texas bar-b-que,