|
Rolled and ready for the grill I remember the first time I ever laid my eyes on a porchetta. I had stopped at the Fatted Calf in Napa for some sausages and there in the case of this beautiful piece of meat art. What exactly is porchetta? According to Wikipedia a Porchetta is a savory, Continue reading … Porchetta With An Asian Flare The original “tag line” for The BBQ Grail Blog, when it started in 2007, was “It’s About Truth In BBQ.” And now it’s time for some truth. .. I watch a lot of cooking shows on television. Whenever you watch a cooking show the on air personality will always taste their creations and exclaim to the Continue reading … It’s Confession Time! Habanero Fail Alert! Disclaimer: This recipe is based on a Green Chili recipe from the blog Playing With Fire and Smoke. The recipe here is my first take on Thirdeye’s recipe. Although my version was good you should probably following the original right now. I’m going to do this again with some changes. Stay tuned. Green Pork Continue reading … Green Pork Chili: Take 1 It all started with a simple tweet about a blog post I wrote on some ways to keep your rubs from clumping. Shortly after publishing the blog post I got a tweet from Willie’s Hog Dust informing me that if you had a good quality product you didn’t have to worry about clumping. After a Continue reading … Don’t Just Dust Your Pig |
 "SauceMasterG" 
|
|
Site Contents Copyright © 2012 by TheBBQGrail - All Rights Reserved |
|
