Below you'll find a list of all posts that have been tagged as “pork”
By Harald Zoschke Greece (or its politicians) may not be particularly popular these days, but Greek food is great, and so are these barbecue “lollipops,” inspired by the country’s cuisine. This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips …
Trying to recreate favorite dishes from distant lands can be daunting, but I discovered this past weekend that there is one word to keep in mind while trying it: scratch. That’s right, forget about prepared (commercial) spice mixes, marinades, and sauces, and make the seasonings from scratch. Take jerk pork, for example. I totally fell in love with jerk pork …
Georgia is probably the native home of the barbecue, but it spread thence to most of the Southern and Southwestern States, and has even invaded some of the Northern ones. Georgia, however, still retains its supremacy as the Barbecue State. “The barbecue is to Georgia,” says D. Allen Willey, in the Home-Maker’s Magazine for December, 1896, ” what the clambake …
