Food

Fire, meat, coffee and a short list of things worth knowing how to cook properly.

The BRO Code. What to do, what not to do, and a few laughs on the way.

Do's & Don'ts: Neighbors & Guests

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GuideWes Dunbar23 Sept 20265 min

Your pie crust shrank because you didn't let it rest

Pastry isn't a recipe problem. It's a temperature and time problem, and both of those are free.

GuideWes Dunbar23 Sept 20265 min

A pot of bones on Sunday is worth five dinners

Stock is the cheapest thing in your kitchen and the easiest to ruin. Keep it under a boil, chill it fast, and five soups get better.

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GuideWes Dunbar23 Sept 20265 min

Your grilled chicken burns because the whole grill is hot

Build the fire on half the grate, salt it the day before, and stop guessing at the joint with a knife.

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6 min read

The pork butt is done when the probe slides, not at 203

Eight pounds, a bone that pulls clean, and the three hours of rest almost nobody builds into the plan.

Poll

What was your first ever job?

GuideWes Dunbar23 Sept 20266 min

Start the fire an hour before you want to eat

Flames blacken food and coals cook it, and most people light the wood about forty minutes too late to get any.

GuideWes Dunbar23 Sept 20265 min

Take the meal in a pan you never want back

How to feed a family after a funeral or a new baby without adding one more thing to their list.

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GuideWes Dunbar23 Sept 20266 min

Keep the fat at 34 degrees or your sausage will smear

Homemade sausage fails at the grinder, not the skillet. Cold meat, a sharp plate and one salt number fix almost all of it.

Quiz

Is your money actually in order?

Six questions. No email required, no sales pitch at the end.

GuideWes Dunbar23 Sept 20265 min

The Rib Method That Works in an Oven or on a Grill

Pull the membrane, hold 275, and stop trusting the clock. Ribs are a temperature problem wearing a recipe costume.

GuideWes Dunbar23 Sept 20266 min

Most fish is ruined before the knife ever comes out

Bleed it, chill it hard, and cut with the rib cage instead of through it. The rest of dinner takes twelve minutes.

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Plan a cook for eight people

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GuideWes Dunbar23 Sept 20265 min

Dice an onion right and the rest of the board gets easy

Three cuts, two hands, one sharp knife. Get the onion right and carrots, garlic and chicken all stop being a fight.

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GuideWes Dunbar23 Sept 20266 min

Your pizza dough needs two days and a hotter oven

Home ovens top out at 550 degrees and Neapolitan pizza bakes at 900. Everything you do to the dough is closing that gap.

Poll

Where does your best time with your kids happen?

GuideWes Dunbar23 Sept 20265 min

Charcoal, gas or pellet and which one you'll actually use

The honest trade-offs nobody puts on the box, plus the failures that kill each type and how to avoid them.

GuideWes Dunbar23 Sept 20266 min

Your sourdough starter isn't dead, it's on day three

Flour, water, a warm corner and seven days. The part nobody warns you about is the stall that makes everyone quit.

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GuideWes Dunbar23 Sept 20266 min

The freezer meals that survive the freezer

A new baby, a surgery, a layoff. One Saturday of cooking buys you fourteen dinners, if you freeze the right things the right way.

Quiz

Does your wardrobe actually fit you?

Five questions, honestly answered, and a plan for the next fortnight.

5 min

Your green beans need a pressure canner and your pickles don't

5 min

Read the recipe twice before you touch a knife

Ask BRO

Plan a cook for eight people

Ask it

GuideWes Dunbar23 Sept 20266 min

The two hours that decide whether your leftovers are safe

Thawing on the counter, chili left out overnight, a fridge you never checked with a thermometer. The fixes take five minutes and cost about eight bucks.

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6 min read

What goes on each pantry shelf, and what doesn't

Most first pantries fail the same way: four kinds of vinegar, no salt, and a shelf of jars nobody will ever open again.

Poll

Where does your best time with your kids happen?

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