I know this will have people saying, "That's not real barbecue", just as any gumbo recipe will set off authenticity wars. Tastes like the real thing to me. (My standard is actually from East Virginia: Pierce's Pitt Barbecue, just outside Williamsburg on Rochambeau Highway.)

I used the Big Green Egg and chunk charcoal. Because I didn't have quite enough time, I started the pork shoulder in the oven, as the note says, but did the last five hours or so in the smoker. The Egg...

Theophylact

This is a version of the classic Belgian beef stew with beer and onions, Carbonnades à la Flamande. It uses Guinness stout instead of beer, mustard instead of vinegar, and adds orange peel for a different effect. The recipe comes from John Thorne's newsletter Simple Cooking; for the shelter, I scale it up by a factor of 5 to 7....

Theophylact