About
Corinne Trang is a food and travel writer, a spokesperson, brand and commodity and food and beverage consultant, recipe developer, lecturer, and the chief east coast correspondent for America’s Dining and Travel Guide (Business Talk Radio).
Books and Tour
Corinne Trang has written six cookbooks and contributed to many more. She is currently touring for Noodles Every Day (Chronicle Books, 2009). Check out her recent guest appearance on NBC’s TODAY Show, just click here!
Services
Corinne Trang specializes in food and beverage consulting for restaurants and food manufacturers, and develops curricula for non-profit organizations and educational institutions. New this year are market tours!
Press
“Trang’s food can be chili hot, lettuce mild, caramel sweet, lime sour, crusty crisp, starchy mushy; a cappella aria of a primary ingredient of a funky, mysterious pastiche. It may be several of these things at once. It is never timid.” – The New York Times
Fresh off the Blog
Summer BBQ and Grilling 2010: Part 5 — Firing “Smokey” for Some Succulent Asian Pulled Pork Sandwich!
Wednesday, July 7th, 2010 , No Comments »
My Asian-inspired pulled pork sandwich...yes, I dared!
I finally did it. On Sunday July 4th, after a few weekends of barbecuing on my Weber Performer (the last time, smoking a chicken), I got up the courage to use their massive 22-inch Smokey Mountain Cooker. I must admit to have been a little overwhelmed by its appearance. Intimidating, it looks like no other BBQ equipment I’ve ever used before. The encouraging thing is that I’m in good hands when it comes to barbecuing, my pitmaster friends always ready to offer some good tips at a moment’s notice.
Taking the bull by the horns, I decide to tackle the task at hand on my own at first. Following the instructions in the manual, I study Smokey from the bottom up, building the fire in the pit, filling the water pan with equal parts water and 100% fruit juice, and placing the spice-rubbed pork butts (top part of the shoulder), fat side down on the grates directly above. There is nothing more simple, quite frankly. It’s maintaining the temperature at 250°F for 12 hours for each of the 9-pound butts that can be tricky. Read the rest of this entry »
What's Corinne Up To?
- Asian-inspired Pulled Pork Sandwiches...here's my recipe! http://bit.ly/d7gpT2 2010-07-17
- Check this video out -- La periodista Corinne Trang seducida por la horchata http://youtu.be/S4-cjdzvC0w 2010-07-13
- On my way to JFK...7+ hour flight. Guess where I'm going for my next gastronomic tour... 2010-07-09
- @Medini hot sun, cool pool...aren't you lucky! in reply to Medini 2010-06-16
- More updates...
Posting tweet...