Cooking with Eat Drink RI
David Dadekian from Eat Drink RI has been our private chef and cooking instructor at Blackbird Farm since 2009, and he’s created a lot of material since that time on how to cook our meats: videos, recipes and more!
- How to Make Popovers with recipe
- How to Make Bolognese Sauce
- How to Make Beef Stock (or Bone Broth) with recipe
- How to Make Beef Bourguignon with recipe
- How to Cook Pork Belly
- How to Cook a Quick Sausage and Peppers
- How to Cook a Pork Shoulder
- How to Cook a Bone-in Ribeye Sous Vide
- How to Brine a Brisket for Corned Beef with recipe
- How to Barbecue Pork Ribs and Make a Sauce
- Blackbird Farm French Apple Sausage with Maple Creme
- A Public Service Announcement on Locally Raised Meats
- A 2nd Public Service Announcement on Locally Raised Meats
The most important thing you need in your kitchen in order to cook our meats to perfection is a thermometer. David cannot recommend this enough and loves the products by ThermoWorks. He suggests the following items.
The first is a probe thermometer that stays in the meat while it’s in your oven. This is crucial to cooking our roasts and larger cuts of meat to the proper temperature. The second item is an instant thermometer which can used to temp steaks and chops cooked on a grill or stove top. Just hold the item off the heat and quickly check it’s temp. The 3rd and 4th items are also probe and instant thermometers, but the best of the best. The 5th thermometer is a wireless grill or smoker thermometer, and the 6th is a fantastic timer system.
Please purchase these items through the links here to help us out.
You may notice in David’s cooking video he often uses a pressure cooker or an immersion circulator (“sous vide” device) along with a range, oven and grills. Below are some basic and higher end models he recommends, along with curing salt (Prague Powder #1) and some fancy wireless thermometers.