Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.
St Patrick’s Day Pizza and Leprechaun Pie
Over the last year or so, I’ve delved deeply into the world of pizza. It’s culminating with the Pizza Trivia book I’m writing with Dave and Lois. Maybe that’s why I got the notion in my head yesterday to put together a Saint Patrick’s Day pizza of my own. As much beer as people put away for the holiday, a theme pizza seemed a natural.
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.
Mark vs. The Fiery Foods & Barbecue Show: Round 2—FIGHT!
Some of you may remember what went down when I went to last year’s Fiery Foods & BBQ Show. Here’s my recap of this year’s show, with ringside highlights of my rematch with the Scorpion.
Smooooke on the Waaaaterrr…
If you’re going to be in Vegas at the end of March, or need an excuse to be, you might want to check this out. The ACM BBQ Throwdown is making its first appearance at the Mandalay Bay Resort $ Casino as the Academy of Country Music’s inaugural country lifestyle series of events come March 30 and 31, 2012.
Happy National Pizza Day!
February 9th being National Pizza Day, and pizza being one of the many things I like to grill, I thought this would be a great chance to share some little factoids about this cheesy wonderfulness.
Home Cured Bacon
I’ve made corned beef, sausages and pastrami but never did bacon until a couple of weeks ago. The results were fantastic! Once you make your own bacon you’ll never buy its lesser store-bought cousin again.
