It’s been hot around Seattle – 80 degree days for weeks now. We have adapted quickly and now everyone is throwing BBQ’s as much as possible. This is of course a perfect excuse to continue making the sauces and rubs out of The Work and eating them. And so I have.
It’s been a bit since a new post has been put up – the longest since this blog has started. Not to say there hasn’t been cooking going on, just life got in the way and so a pause took place. I’ve even managed to mangle some Modernist Cuisine recipes that weren’t fit for posting. But not yesterday. The Fourth of July brought friends together for BBQ and fireworks. I opened The Work to try out some new sauces besides the BBQ sauces I’ve already done: South Carolina and Kentucky.