Growing up I was never exposed to very many different fresh vegetables. Vegetables were something you “had” to have on the plate and for the most part not a great deal of thought went into them. Most of the time they were the frozen type that got nuked in the microwave just before we all sat down at the table.
Winter squash is a vegetable that has always sort of baffled me. I’d pick them up at the store and wonder just how in the world you could eat something as hard as these appeared to be. Last year I gave Acorn Squash a try for the first time and really enjoyed the flavors it gave me off the grill. So when Mrs. Grail sent me to the store with the instruction of “just get a vegetable” I decided to give Butternut Squash a try. The squash grilled up great and tasted fantastic.
Pancetta is an Italian style bacon that has been cured with salt, pepper and other spices. Unlike English and American bacon, Pancetta is not normally not smoked. Pancetta is usually rolled into sausage type shapes unlike other bacon.
I purchased a 6 pound piece of fresh skin on pork belly earlier in the week. The first step in the pancetta curing process is removing the skin. You need a very sharp boning knife to accomplish this. Start in one of the corners with a little slice under the skin.
Continue reading Here We Go! Curing Pancetta
The Sioux City Journal does a great job of promoting BBQ with online videos. Here’s the most recent video and The BBQ Grail gets a mention for the Rosemary Garlic Poultry Brine recently posted.
Last night I posted a review of the Char-Broil Big Easy Oil-less Fryer. The chicken came out fabulous. It is close to the best piece of chicken I have ever cooked. Certainly the Big Easy was a huge part of the process. But the brine I used also produced an incredible flavor and helped
Continue reading … Rosemary Garlic Poultry Brine
