What could be more Paleo-American and more satisfying for a paleogastronomer than Texas Beef Brisket? This single big dish generates annual coverage in almost every major food magazine. What a compliment!

The shear size and time required to make beef brisket necessitate a two part recipe. The first will cover the precooking ritual, and the latter, our own smoking experiment. Stay tuned.

Our method is strongly inspired by “The Primal Grill”, or it by ours, but we have generously tweaked it to our own tastes.

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Popularity: 18% [?]

Typical for the month of August, it has been a slow week on the paleogastronomy front.

We are not sure if it is fear or smell, but here are some reasons to add frying to your cooking repertoire.

Tomato season is upon us, and the regular crop of tomato tips and recipes is in full bloom as well. From across the pond, some interesting tomato ideas.

The Paleolithic expansion has taken us to New York, Chicago and the Napa Valley. It won’t be long before we cross paths with the great cuisine of Lousiana, in particular, New Orleans. While we wait for a trip, expand your paleo-cajun knowledge with “New Orleans Classic Gumbos and Soups”.

Buy the book here.

And finally, a prosciutto feel good story from the Niagara region. We have tasted the ham, and it is good.

Until next week.

Popularity: 9% [?]

The bad news is that recession has hit the Big Apple hard, really hard. The city that never sleeps is, well, taking a nap, or sleeping off a hangover.

The upside of this debacle is that it’s easy to book into restaurants, and concierges, bell hops and the staff at hotels are nice, really nice. Who would’ve guessed?

Our recent sojourn took us to a great cross section of restaurants that are well suited to the modern savage.

Take a trip back through time and party like it’s 2007! For a great steak dinner, and some after dinner cigars, check out Club Macanudo. Formerly a private club in midtown Manhatten, the club is now open to the public. Another benefit of the recession.

You will have to choose wisely from the copious menu, but for a great paleo lunch, try the Pan-Asian restaurant Tao, midtown. Stick with the prix-fixe lunch. There are loads of palo-panasian choices.

Always great for business dinners is Tse-Yang, a classic chinese eatery that has been around for over 20 years. Surfing the menu, there are plenty of paleo-friendly stirfrys and steamed dishes. Avoid the rice and you are good to go.

And if you happen to have a date that you want to impress while maintaining your primal profile, head down to Degustations in the East village. Advise the chef of your carnal and vegetarian desires and you, and your company, are set.

Finally, after sightseeing and business have wound down, head down to the Lower East Side, and Soho, and check out these entertaining eateries.

If you are walking around Soho, and you need something fast and tasty, take in the burrito bowls at Calexico, a local street cart institution. The bowls do away with tortilla wraps, so you et all the meat, none of the carbs.

Best beautiful people watching place in NYC? Okay, this may not help much with our paleo pursuits, but the food and kahay are great and the local scenery is, well the best in NYC.
Make time to check out Cafe Gitane.

Finally, our pick for “Most Interesting thing to Do in NYC, July 2009″ would be the Nespresso Capsule Art Exhibit & Tasting Bar on Prince Street in Soho. Check out famous celebrity portraits made with Nespresso capsules. Grab an espresso to boot!

Highly recommended hotel? Only two, the new Standard Hotel in the meat packing district, and the Cooper Square Hotel.

Until our next sojourn.

Popularity: 8% [?]

Here’s the Moro of this story. Eating green, whatever that means, and eating well can be complimentary, as in the case of “Moro” in London, England.

If you really want to go pure paleo, you have to get use to eating an animal snout to tail. Here is a sampling of some great tasting offal to be enjoyed after the tenderloins and rib-eyes.

Demonstrating that technology and tradition can live together, the web provides a world wide market for the foragers of Italy. We will be there shortly to check out their DOC protected goods.

Paleogastronomers are never ones to be prude. Eating, living, reproducing are all part of a balanced life. So we were more than satisfied when a ban on “Cycles Gladiator” pinot noir, due to a suggestive label, backfired.

We all thought the recession had a cocooning affect on us, but apparently not so. More like a cuckoo bird affect, where the cuckoo drops off their young to be reared by other birds. So it is with North American consumers. It seems we are spending less time preparing food and time more on prepared foods.

Until next week.

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Here is a blast from the past. A beautiful Citrus and Avocado Salad from Peppi, our favourite cartoon chef!

You can’t pass up a contest that offers beef as a prize! Enter and enjoy the spoils. Readers know that paleogastronomy is a big fan of slaws. Here is one of our own slaw faves.

Slaws are stepping into the big league! Enjoy for breakfast, lunch or as a dessert. Slaws, their not just for dinner anymore!

The KFC recipe knockoff phenomena is sweeping the world. Here is one British journalist attempt to recreate the KFC recipe, and mod if out for his own personal taste. The kicker? He compares both recipes to the chicken in a purchased bucket of KFC. Your paleogastromers will be checking both recipes out in due time. Stay tuned.

The original KFC recipe was allegedly cracked in this recently released cookbook.

Saveur has launched their new site within the past few days. Features include “The Feed”, which aggregates recipes from various sources. We will keep an eye out for articles and recipes that appeal to the “The Paleo Feed”!

Finally, a bit of jocularity, Scotch it seems was invented in India, not Scotland. Sound plausible? Most likely not, however some Scotsman would have you believe something almost as outlandish.

Until next week.

Popularity: 9% [?]

It’s Caribana weekend in Toronto and the whole city is jumping. 1.2 million visitors make a spectacular party. To kick off the weekend, we our throwing our own paleo jump up! Jerk chicken, pork loin, and bone in loin chops complemented with creamy coleslaw and roasted sweet potatoes make a killer paleo jump up.

We are going to cheat a little, and get a jump on our jump up by using Walkerswood Jerk Marinade, available at Amazon if you can’t find any in your neighborhood.

This stuff is as close as it gets to rolling your own. Many jerk aficionados swear by it.

We boosted the umami of Walkesrswood with a simple mod to make it much spicier! Enjoy with some cold Red Stripe beer and some Dark and Stormies!

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This guy’s got conviction. Why buy a bucket of chicken when you can spend alot of time, grease and chicken reverse engineering the 11 herbs and spices in KFC.

Pickup the book and try the recipe here.

Manage your weight by managing your leftovers. Sound crazy? Not really. Try this pragmatic advice to manage your dinners, lunches and budget.

One of the hottest recipe articles on the web. Only so many of these fit the paleo specification, but anyone who would concoct 101 salad recipes deserves a link from paleogastronomy.

Here is a true paleo compliant BLT. No bun, just pure BLT.

Readers of Paleogastronomy know that we are infatuated with all permutations of roasted and grilled chicken. Check out this video and you too can roast with the stars.

Finally, bison is taking off. Grass fed, sweeter than beef and lower in fat than beef, you should find more than bison hamburger showing up at your local butcher in the near future. The near perfect meat for the paleogastronomer.

Until next week.

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Whilst visiting Chicago, we tried the almighty bird at the Publican restaurant. Read more about our adventure here.

We liked the bird so much, we attempted to replicate it at home over a charcoal powered Webber grill, using the prescription from the New York Times. As predicted, our bird was good, but not as good as the real deal.

So, we tried again with a few tweaks to the recipe to create Redux Publican chicken, or re-publican chicken. We enjoyed this tweaked version significantly more.

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Popularity: 5% [?]

Where’s the beef? At Costco, according to the Wall Street Journal. An upside to the recession is that great cuts of beef are available at low cost resellers across the US.“>great cuts of beef are available at low cost resellers across the US.

Housing starts are picking up in the USA, but unemployment is still rising. Here’s a tip to lower your costs. Shop at an Asian market.

Its crab season in New England, the Pacific Northwest and in the UK. Nothing tastes better than freshly prepared crab. Learn how to prepare it here.

Counter point. Can more carbs actually lead to more effective weight loss? This research says yeah. Research that discredits this study, led by beef industry lobbyist, should be out shortly.

Hunter-Gatherer-Aquaponicist? You too can hunt, and gather within the confines of your own backyard. Grow your own produce and fish.

However, if you want a simpler path to fresh produce, use your front lawn. Here are tips to transition to a modern agrarian lifestyle

We are always thrilled to find recipes from our favourite real food advocate. UK chef Nigel Slater serves up grilled salmon with green olive and cucumber relish.

Read more from Nigel here.

Until next week.

Popularity: 3% [?]