The Old-Fashioned is one of my favourite cocktails. Its simplicity makes is very easy to transfer the concept to baking. It only containes bourbon, sugar and cocktail bitters.
I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.
If you want to get fancy with your barbecue, pork ribs are the perfect canvas to paint flavours on. I don't use fruit very often in cooking, but pork matches well with a lot of fruit so I gave this slightly exotic twist a try.
During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher's shop. They loudly cried "barbecue me!". So I bought them and obliged.