From my new and exciting series “Harald grills everything but his Mom”, here’s the latest: Grilled Ravioli!
Green Sriracha Pork Ribs
Sriracha isn’t supposed to be green. I know this because it’s red. It’s always red. It’s always BEEN red. I’ve never seen green sriracha in my fridge before. If I had, I’d have believed it to have gone bad. Until now.
Masker’s Yule Hog Part 3: Hamming it Up for Santa
“The flu, Kringle? Really? That’s what bacon, sausage, and ham get me for Christmas?” That’s what went through my head when I staggered out of bed this year to an empty plate and no Big Green Egg under the tree. Oh, well. At least my family still loves me (thank you very much for the FoodSaver vacuum sealer, Mom and …
Grilled Currywurst Pizza
When Dave ran Sharon Hudgins’ The Cult of Currywurst at the SuperSite a couple of months back, it got me to thinking about new ways we could play with currywurst here on the blog.
Mike’s Carolina-style Pulled Pork in Mustard
Barbecue cooking isn’t rocket science nor, however, does two plus two equal four on the grill. Barbecue is low and slow cooking not baking (that’s more chemistry than cooking). The meat is done when it’s done; you can guesstimate so many minutes per pound but you’ll rarely be right on the money.
Slow Fire: The Beginner’s Guide to Barbecue
Read “Slow Fire: The Beginner’s Guide to Barbecue” and let Dr. BBQ be your wing-man (literally) as he walks you through the basics of cooking authentic barbecue on your own grill (and if you have a stovetop smoker, you can cook inside, too!).
Canadian Bacon, American-Style
What is called “Canadian Bacon” in the U.S. is not the same as the Canadian bacon made by Canucks. Here’s how to make your own American-style Canadian bacon.
