Below you'll find a list of all posts that have been categorized as “More Smoking and Grilling Stories”
Text and Photos by Rick Browne, AmazingRibs.com Supporting Operation Barbecue Relief By Meathead Goldwyn The devastation after a tornado is horrific. Looks like Hiroshima. Lives are lost, livelihoods are lost, places to live are lost. But within hours neighbors, police, firefighters, the Red Cross, and Operation BBQ Relief (OBR) are on the scene to help. OBR is a 501(c)(3) charity …
By Gwyneth Doland Recipes: Braised Pork Shoulder with Tomatoes, Cumin, and Chipotle Chipotle- and Citrus-marinated Pork Tenderloin Posole A Guide to Today’s Pork, from Enhanced Meats to Heritage Breeds Pork isn’t what it used to be. Over the last 50 years, dramatic changes in farm practices and consumer demand have radically transformed the roasts in our supermarkets and the chops …
Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. (This recipe requires advance preparation.)
By Harald Zoschke Ancho is a dried red poblano pepper, not a smoked one. Says who?! Since our poblano plants gave us some fruit nicely matured to red, we cut them in half, smoked them over mesquite wood, and finished them off in the dehydrator. Smell and taste are just incredible, and they’re just slightly hot. For me, stuff …
By Mike Stines, Ph. B. Over the past 25 years or so there’s been a new sheriff in town when it comes to barbecue…pellet cookers. Pellet cookers use a power-driven auger to feed compressed wood pellets from a hopper into a burn pot that produces heat (and smoke) inside the cooking chamber. The auger is controlled by electronics that …
