Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
People who know me might’ve pegged Ossabawesomness or Cochon 555 or French Pig as my moments of food zen, but that was before the crusading ladies of Charcutepalooza challenged me to make Cajun-style smoked pork.
Charcutepalooza round 4...DING! Hot smoking is my middle name (not really). We went for the tasso and memories of the 80's when Cajun food was all the rage. Oh yeah, and there might be a mullet sighting too.
