Pulled Pork | The BBQ Grail

Fried Pulled Pork Quesadillas

The gang at Tortilla Land recently sent me a supply of uncooked flour tortillas and asked me to come up with a couple of ways to use them. This is the first of what I hope will be some great tortilla based BBQ meals.

Coming up with new ways to use BBQ leftovers is

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I Should Have Listened To The Inner Voice!

Sometimes I hear voices!

There’s a voice in my head that I hear when I’m thinking about eating at a BBQ restaurant. I call it the BBQ Force. It steers me away from horrible dining experiences. Yesterday was one of those times when the Force spoke to me. I should have listened.

I pulled into

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Wordless Wednesday: 4/27/2011

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Sushi The Low & Slow Way

I have had this idea of fusing traditional sushi make techniques with old school American BBQ foods. I mentioned my ideas to my friends, Al Santa Catalina and Jeff Davis who own Tokyo Fro’s Rocking Sushi Bar and AJ’s Eatery and much to my surprise they thought I had a couple of good ideas. They

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Mission Impossible: Repurpose The McRib

“Your mission, should you decide to accept it, is to repurpose the incredibily popular McRib that has reappeared in restaurants across the Country. As always, should any member of the BBQ Grail Force become incompassitated or captured the Secretary will disavow any knowledge of your actions…”

There may not be a fast food item

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Phat Matt is where it's at!

I ate lunch this week at Phat Matt’s BBQ in Oakland, California and there is no way I can get around the fact that this review is going to sound like an advertisement. I’ve been thinking about writing this review for a couple of days and I have no idea how to get around the

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Road Trip: Pat's BBQ in SLC

I’ve wanted to eat at Pat’s BBQ in Salt Lake City ever sinse seeing the restaurant on “Diners, Drive-ins and Dives” on the Food Network. I’m not sure what it was about the show that made this a must eat at place for me, but I knew the next time I was in SLC I

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