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Grail Note: Does bacon really make everything taste better? That’s the question we look at periodically on the BBQ Grail. Based on the chicken liver effort a few weeks ago we have established that bacon doesn’t actually make everything taste better. This time around we look at one of the iconic Easter candies, Peeps. Does bacon really makes Peeps taste better?
Sometimes a great deal of thought has to go into these bacon experiments. My original idea was to wrap them like a MOINK Ball and use large bamboo skewers to hold them all together. But after actually holding a Peep in my hand I realized the skewer thought probably wasn’t such a good idea. Marshmallows melt at about 113 degrees so it was important to wrap the Peeps tightly so when the Peep expands it didn’t just ooze out all over my grates.
Continue reading Does Bacon Really Make Peeps Taste Better?
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
 I’ve written a couple of hot sauce reviews on The BBQ Grail and with each and every time I struggle with what words to write. It’s not because I’ve got writers block. It’s because, if I’m being completely honest, I just don’t know a lot about hot sauce. Give me a BBQ sauce or rub and I’ll dazzle you with word power. I can write a BBQ sauce review with no hesitation or problem. But when it comes to hot sauces all I really know is what I like.
And I really like ” Tabanero Hot Sauce.”
Up until when I was 18 years old “hot sauce” was not something found on my dining room table. My maternal grandfather loved hot sauce. I can remember his bottle of hot sauce when I when we went to visit him, but his love of vinegar based hot sauce didn’t carry over to my mother. My mother was a pretty good cook, but heat to her came from simple ground black pepper. It wasn’t until I started eating at the mess hall at Fort Hood, Texas that hot sauce became an integral part of my daily dining habit. A little Tabasco on my eggs in the morning and my meat loaf for dinner helped make eating more enjoyable.
Continue reading Review: Tabanero Hot Sauce | Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
Let me admit right here and now that my favorite French food cookbook is Julia Child’s famous tome, Mastering the art of French Cooking. I know just how cliche that sounds, but it was Julia Child along with a very unfrench Galloping Gourmet, Graham Kerr that got my interest in cooking started at a very young age. But, at least I can say I was a Julia Child fan before the book and movie “Julie and Julia” became popular. Graham Kerr is another story, for another time. But alas, Julia Child’s place on my cookbook shelf has been filled by renowned chef and pork expert Stephane Reynaud with his excellent cookbook, Stephane Reynaud’s Barbecue & Grill
 “Stephane Reynaud is the chef and owner of the restaurant Villa 9 Trois in Montreuil, a suburb of Paris. His restaurant specializes in pork, and Reynaud comes from a family of pig farmers and butchers. His cookbooks have been translated into several languages and received widespread praise; his 2007 PORK & SONS won the Grand Prix de la Gastronomie Francaise. Originally from the Ardeche plateau in France, he now lives in Paris with his wife and three children.” –Author’s Bio
I love this cookbook. For those who nitpick about things, like the difference between barbecue and grilling, this book is really a grilling book. Not a lot about traditional American low and slow barbecue techniques. However, as a self-professed nitpicker, I’m going to make some allowances. It is after all a cookbook written by a French chef and translated into English so I’m going to be a little less critical with the title. If you like to experiment you can certainly “convert” some of these flavor profiles over to your smoker instead of your grill. Otherwise, just break out the charcoal, and if you have to gas, grill and enjoy some great recipes.
Continue reading Review: “Stephane Reynaud’s Barbecue & Grilling” | Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
I’m confused. Whenever I try a new BBQ restaurant one of the first things I order, if it’s on the menu, are greens. I love greens and if a restaurant cook has taken the time to master the greens then I’m somewhat confident they can turn out some good BBQ. At least that was my thought process until this past week. Up until that time I’d never actually cooked greens myself.
After cooking greens for the first time I know figure that if a BBQ restaurant has greens on the menu, and they aren’t any good, they probably shouldn’t even be allowed to own a restaurant. Maybe I just got lucky they first time, but it seems to me that if you take your time and do a little prep work, up front, that cooking greens just ain’t rocket science. If you can’t cook good greens, then you just don’t want to.
Continue reading You Can’t Beet Greens & Tasso
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
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