Nick Iverson started his culinary journey in Rapid City, South Dakota, reading issues of Cook’s Illustrated. After an internship at the Test Kitchen, he is now a test cook at Cook’s Country. Since he walks two and a half miles to work, Nick can pretty much eat whatever he wants.
DO IT YOURSELF
March 20, 2013 Once you’ve slayed the beast, cook up these smoky, succulent, Asian-style ribs.
FIELD NOTES
October 6, 2011 For Cook's Country research, Nick treks to his home state to learn the ins and outs of a most peculiar BBQ.
Chicago ribs are typically smoked at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs.
Episode: Midwestern Favorites Season 1
Many dishes found in this book are quintessential, slow-cooked Sunday suppers that folks just don't make that often today. There are numerous dishes that speak to our country's heritage, recipes with a story worth remembering.
