BBQ works in mysterious ways. The more I learn about smoking meats, the more I can rationalize and envision unique ways of incorporating it into traditional cuisine. Take a pork shoulder for example, any BBQ guru would make tender pulled … Continue reading →
Winter is just not the same if I’m not BBQing. I was up all night with this 7lb pork butt, 13 hours to be exact. Nothing gets me more amped up than a perfectly cooked apple cider pulled pork sandwich topped with a tangy, creamy cole slaw.
The past few years, I’ve been keeping the family tradition going of making tamales for Christmas. Of course, I make mine with a twist…smoked pork. This years was my best yet and I was able to hand out a few to family and friends. My boys helped me assemble the tamales which is extra special so they may one day want to do these too.
A while back, I was asked to share my competition rib recipe because I always maintained that I have no secrets about my BBQ. Well, months later, here it is. It wasn’t easy to write because I have never written … Continue reading →
I’m a big fan of Jamie Purviance, he is the well renowned chef, pitmaster and author of Weber’s cookbooks…it’s too bad, however, that he is a Cardinal alum. One of his recipes appealed to me on Weber’s website. This Mexican seasoned Pork Tenderloin was fantastic. I’m looking forward to making this again, maybe try it with salmon!
Last time I did this, it was for my son’s birthday party. All the food disappeared so fast, I didn’t have a chance to get more. So I’m doing it again, but with a few wrinkles added. Originally, when I … Continue reading →
Thank you BBQ Gods! This was my best BBQ pulled pork yet…it was moist, tender and melted in my mouth. I finally made pulled pork I’m proud of and it was a result of one thing I added to my … Continue reading →
I had a hankering for meatballs over the weekend and decided to add some smoke flavor to them…they didn’t disappoint. A basic Italian meatball recipe with ground beef, pork, Italian seasoning, onion, fresh basil, garlic, egg, bread crumbs, salt and pepper.
A little magic on the grill and I am rewarded with flavorful bite size morsels of meat. My two boys and myself loved these (the wife had a vegetarian version which I intend to document next time). These were ready for a big plate of pasta that night, the leftovers are for some tasty sandwiches.
The other day I was watching some MVF on the DVR. This episode was in Miami and they were serving up some wicked Cuban sandwiches. It was really easy to make, but the pork is what made the sandwich. They … Continue reading →