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Take four random ingredients, one fruit, one vegetable, one starch and one protein, and create a whole meal out of them. That’s the challenge that a group of BBQ Blogger friends face each month. This months challenge ingredients were pomegranate, broccoli, focaccia and shrimp. The only real rule we have, amongst ourselves, is the protein Continue reading … Just What Do You Expect Me To Do With Broccoli & Pomegranate? 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 Continue reading … BBQ Grail’s Grilled Butternut Squash 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. 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 to Continue reading … Rosemary Garlic Poultry Brine |
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