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To Make BBQ Special, Get A Little Sauced
I was barbecuing a couple of pork shoulders for guests my wife and I had over for dinner a few weeks ago. I smoked the two chunks of pork over temperatures in the 200-degree range for almost 24 hours with plenty of sweet hardwood smoke. The shoulder blade slipped right out of the meat. ...more
July 29, 2008
Shed Barbecue Biases, Finish With Perfect Pineapple
Has anyone ever asked you whether you were prejudiced? For many years, my answer was yes. I held a long, unfair and unfounded prejudice against my grill. ...more
June 11, 2008
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