Road to… was something I started to document the stuff I like to do and show technique that I have learned over the years. A lot of the stuff you see here is from me being hungry, hungry for something new and different. I wanted to create something that chefs including myself could use and share techniques that are currently not in books or an interpretation of classic preparations. This is what I love to do, what I love to eat, and what I want to share with you.
Road to? I don’t know… but as long as our hearts are full and we follow our stomachs it should be a great ride.
Ryan Farr
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I have just discovered your wonderful site. I will be sure to visit again!
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Farr! It is so amazing to see such an amazing friend doing incredible things!! I’m very happy for you and excited to see the adventures in store for you. Be well!! *missy peek*
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i am humbled and in awe…
thanks for finding me so i could find you
unbelievable work you do
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Great blog. Thanks for reaching out to me so that I could find you.
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I love the layout of your blog – very unique and very useful too!
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Just had the most amazing meal created by you at Mission Street Food. We ordered everything on the menu. We all wanted to come back to the kitchen and high-five/hug you. Thanks! Bacon Snow!
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Very nice blog. I love the detailed pictures of butchering. Obvious you love swine. Good sense of humor. I’ll add you to my Blogroll. Thanks for sharing.
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Great blog, you should add a “follow this blog” widget so I can get notices!
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Hi Ryan, loving your food, I am a chef in the uk and big pig lover! Do you steam your porchetta before frying or is it roast?
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Darren, thanks for the support. The method I used that particular time was steamed in a CVap. CVap stands for Controlled Vapors and is my favorite new tool in the kitchen. You can control the humidity, heat and time, there great cause you can cook something in sous vide without a bag… in a controlled environment. On the other hand I can roast a Turducken for 5 hours with less humidity and get a beautiful golden brown skin with a perfectly cooked center. They sell professional ones and also smaller ones that can fit in your home kitchen. Check it out http://www.winstonind.com/brands/cvap101.aspx
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chef farr, Awesome stuff! I’m adding your link to my blog roll. The pig is worshiped here in Portland. The cvap sounds pretty impressive. I’m sure I’ll have pleanty of questions once I get my smoker fired back up. Push on chef. theculinaryaddict
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Thanks a lot, I definitely lo e the CVap. Let me know how the smoker works for you, which one do you have?
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I’m looking at the Tragger Texas. I don’t have room under my hood, plus I need something that can regulate itself b/c it will be on the back dock. I only have about $1200 in budget. I’m open for suggestions? Thanks
http://theculinaryaddict.com/ -
If I was going to get something electric I would personally opt for a smoker that stands up strait so I can hang slabs of belly and sausages. Here is a link for one I was looking at before, it is a little over your budget, I really like the heaviness of it. If I didn’t go gas I would definitely build one with a fan, let me know what you end up buying.
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hi ryan, just found your blog doing some research for some bacon dishes i want to make. it is ridiculously awesome. i love all the crazy inventive multi-step recipes you’re making, and the excellent photo documentation of the process. and you’re also in san francisco! hopefully i’ll get to catch your food at mission street food sometime, looks like it’ll be full out bacon-in-your-face awesome.
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Thank you so much for all your efforts. We are preparing for the apocalypse (small “a”) by researching butchering and home meat keeping techniques. I am especially happy to see the butchering step by step techniques. My brother will be very happy with the bacon mayo when his birthday rolls around.
Good God, you qualify for a minor deity status.
Keep up the good work, I am now stalking you via internet.
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What a pleasure to discover this site. I buy a pig from the 4-H and a yearling steer from the ranch down the road every year and I am always looking for ways to preserve and cure meat. Hopefully this site will encourage folks to support their local 4-H and consider raising their own meat rather than depend on the horrific factory farmed pork and feedlot beef.
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Awesome site dude… Mostly stuff I’m too scared to try myself, but awesome none the less.
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Ryan, I bought the Traeger Texas Elite (one step below commercial) w/ a electric convenction blower and 180> degree thermometer. I looked at the uprights, but I need to showcase the unit for weddings and cooking demos, so this was a happy medium. I bought a split rack to maximize space, and I hope to do bacon and sausages since it is convection. So far the Pork Butt (14 hrs) and Tri-Tips (20 minutes 400, finished on smoke for 1 hr)…..tasty. Congrats on Chicharrones..I have heard they are perfect for breakfast or dinner..Thanks again.
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Not that I’m totally impressed, but this is a lot more than I expected for when I stumpled upon a link on SU telling that the info is quite decent. Thanks.
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I just read an article about you in the New York Times. Hate to say it, mate, but you are on the road straight to HELL. I’m no PETA freak, and grew up loving the taste of bacon, but somewhere along the line I realized that the way we’re treating these animals is beyond disgusting. Even if you’re a barbarian in your soul, you can at least understand the fundamental truth: If American stopped eating meat, we could use the resources to feed a BILLION people. I honestly can’t wait until all of our precious resources run out and we all starve to death. It is all we could ever deserve when THIS is what has become of our civilization. This is kind of unrelated but absolutely proves my point: http://www.smithsonianmag.com/multimedia/photos/?articleID=26868744&c=y
WE ARE DOOMED because of pigs like you and all the soulless commenters on this blog. At least I know I’m going to hell — as for the rest of you, enjoy your depravity while it lasts. You are literally nothing but rapists. You have raped this planet to the end. The saddest thing is that you don’t even Begin to realize it. ***BLECH***
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BTW, shows what an absolute pussy you are that my comment won’t make it through moderation. Really that afraid of the 1% who have evolved past this senseless brutality? Dude, you just have no leg to stand on, and you give the Bay Area a bad name. Go back to ancient Rome. Must read: http://www.slate.com/id/2221754/
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thsi good work being done. by Farr and others but Farr can you please get in touch with us here in this email.
Mr Tony Apollo.
President
Agenda Africa. -
I have a beef tounge in my freezer that is dying to be cooked, do you have any suggestions other than braise it at 170 for 13 hours, slice it up and enjoy?
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Chicharrones!!!! We need the Chicharrones to serve at Lemon Twist 10 year party.
Keep it local and fresh
Please contact me and let me know how to buy them from you or come in for a trade. (415) 558-9699
Cheers!
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Ryan, I am spit roasting a 80# pig this week and was wondering if you could provide a few pointers on the best way to butcher. thanks so much
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I’ve been following your site since you started it and think we have a similar style. Thanks for all the inspiration and keep doing an awesome job.
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Ryan, can you please forward that stand-up heavy electric smoker again. The link appears broken and forgot the name brand. Thanks!
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Are you any relation to Frank Farr? He has been a butcher in San Francisco for many years.
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