Midnight’s Farm

Sorted by Date

Smoking pork ribs_07

Recipe: A Texas-style test of ribs, and rib rub on Lopez Island

A plate of finished baby backs, “spares” from Midnight’s Farm and chicken. (Photo ©Bryan Gooding) Creative embers aglow, Martha Gooding walked to her spice cabinet. “We’ve got to find some magic ingredient for our rib rub.” she said. “And what I was thinking was garam marsala.” It was the last Sunday of Sherry Jacobson’s and my visit to Martha and Bryan Gooding’s home on Lopez Island. Our mission was to test a punchy Texas style rub on two kinds of pork ribs: a meaty, fatty grocery store-bought rack of baby backs and a much smaller, leaner rack from pigs raised at…
 - 10/10/2017
Smoked-Bacon-02

Recipe: This ain’t your Mama’s smoked bacon

Whole pork belly from Midnight’s Farm on Lopez Island, before trimming. (Photo ©Bryan Gooding) There are only a few dishes in barbecue where a pit master can take it to the edge and really personalize the food. Sausage is one. Smoked bacon another. Former ferry Captain Kenny Burtness dropped by one day and left us a one pound slab of his homemade smoked bacon. This was not by any stretch of the imagination normal looking bacon. Irregular in shape with wide swings in fattiness and leanness, Kenny had used an unusual blend of spices and maple syrup for his personal…
 - 08/29/2017

Copyright 2017 © All Rights Reserved