About a 2 years ago, I messed up. My domain was on auto renew, but it was on an older credit card. Long story short, I lost my domain name and some jerky spam company bought it and tried to sell it to me. After I didn’t buy it, they put it up for auction for $200. Since I am the only Jeff Louella in the world, I waited it out. Finally, it was free and is mine again. I know you have all been waiting patiently for my return.
I love when I go to a farmers market or fair and there is a vendor dishing out delicious Sausage and Pepper Sandwiches. For lunch today, I wanted to make this but with my own twist.
I went to my local supermarket and picked up some sausage. I prefer spicy Italian sausage, but my family prefers the sweet sausage. Today I tried something a little different. I got an Italian sausage stuffed with red peppers and provolone cheese.
Like many people in the suburbs, I have a small garden in the back yard. I’ve been gardening for about seven years and have learned a lot about the care and upkeep of my garden and plants.
When I first started gardening, it was a spur of the moment decision. I was shopping at the local Home Depot and saw a bunch of seeds on an end cap. I picked up a couple different varieties and headed home. Later on that weekend, I took a shovel and dug out a small area in the back yard, threw the seeds in the ground and watered them a little.
During the Spring, I was asked to write a first time homebrewer tutorial for Philly Beer Scene Magazine. The article was publish in their June / July Summer “Best of Philly Beer Scene” Edition.
So you can see the article in all its glory, I’ve attached the online flash version of the magazine below. Click expand to make it full screen.
One of my favorite BBQ dishes is classic smoked pulled pork. I’ve tried different cooking methods to smoke the meat to make it tender, juicy, and delicious. Doing the conventional low and slow methods work great but it takes a lot of time. When cooking a 9lb Boston Butt Pork Shoulder at 225F, it could take 14-15 hours. I’ve worked on a method to get the deep smoky flavor of the low and slow method, but cut off about 6 hours’ worth of time (depending on size of the cut if meat).
I make a pork injection that is made of 2/3 Apple Juice and 1/3 Apple Cider Vinegar. I also add about a teaspoon of kosher salt per cup of injection. Put the injection in a small sauce pot and warm up the solution to help the salt dissolve into solution. We are not looking to boil it, but just warm it up. Once salt is dissolved, take the injection off the burner.
Put your pork shoulder in a disposable aluminum pan and inject the solution into the center of the meat about ½” inch apart from each other.
The recipe was simple and I think the final product came out great. I need to work on making the dough more even so they cook more evenly, but overall it was super easy and my daughter loved every minute making them and every crumb was digested.
Throughout my career, I’ve worked on web design, development, and marketing teams and have touched almost every aspect of a website relaunch. Today, as an SEO, I see the same common technical SEO mistakes made over and over again. This article explores these mistakes and discusses why it is so important to plan ahead and implement some elements in the beginning of the process and not wait to fix them in phase 2.
There are different levels of a site redesigns. These range from a minor cosmetic update to a complete replatforming. Every time a web developer opens up code there is an opportunity to optimize for the search engines. Unfortunately, most web developers simply do not have the time, budget, or the requirements for SEO. Continue reading
All summer long, I have been trying out some pork spare rib recipes and I finally think I have one that I like. I figured the best way to get real criticism on my BBQ skills would be to enter a competition. So I did. I entered the 2011 Smoke ‘Em If Yous Got ‘Em Beer Fest and BBQ competition at Yards Brewing Company.
The day started of pretty bad. As I pull up to the location, Mother Nature decided it was time to take a shower. The weather was tough, but I unloaded and set up my 2 tents. I got my pit stated at about 10:30 am. With all the rain and wind, it took a little while to get my pit up to temperature. And this was a battle I had all day. I learned a lot about my new offset smoker at the competition. I now understand the relationship between a man and his pit. You just don’t get that relationship with a digital electric smoker. Continue reading