Complete Guide to Texas Style Smoked Brisket - Carne Diem
When it comes to barbeque, brisket is the king of the meats. This step-by-step guide to Texas Style Smoked Brisket will have you cooking like a true pitmaster.| Carne Diem
When it comes to barbeque, brisket is the king of the meats. This step-by-step guide to Texas Style Smoked Brisket will have you cooking like a true pitmaster.| Carne Diem
This is hands down the best way to cook a whole chicken to maintain its juiciness and flavor. Spatchcocking the chicken allows it to cook more evenly and allows the smoke flavor to come in contact with more of the chicken.| Carne Diem
In this Pitmaster's opinion, it is Eastern North Carolina Style Pulled Pork that reigns supreme as the best pulled pork in America. The tangy and slightly spicy vinegar based mopping sauce really allows the great flavor of the smoked pork to shine through.| Carne Diem
This Smoky Hatch Mac and Cheese is the perfect side as part of your next BBQ feast. Slighlty smoky cheddar cheese combines with fire roasted hatch chiles to complete this dish of ooey gooey goodness.| Carne Diem
These Scratch Fire Roasted Chile and Beef Enchiladas were inspired by one of my favorite chefs, Rick Bayless. His techniques and recipes showcase a love of scratch cooking and demonstrate just how much better, using fresh and traditional ingredients can be.| Carne Diem
This perfectly cooked skillet cornbread combined with flavorful cumin, hot honey and Hatch green chiles make for a perfect BBQ side dish.| Carne Diem
Hatch Chile Verde is a culinary treasure from the Southwest and is taken to the next level when it is made with America's best chiles: Hatch Chiles| Carne Diem
Welcome to Carne Diem. As an award winning pitmaster, physician, and travel junkie I want to share some of my favorite recipes and cooking techniques that I have aquired over the years. It won't always be easy, but it will always be delicious.| Carne Diem
