Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
We’re approaching St. Patrick’s Day, and that means it’s time to get grilling on the classic Irish dish: Corned Beef.
I’m no stranger to big sandwiches. If you’ve seen my Instagram account, you know I sometimes get carried away and a single sandwich can often feed a family of four. This is one of them.
Usually reserved for desserts, the sweet tones in this flavor combination do exceptionally well with pork, especially when combined with the savory and smoky rub used in this recipe.
I love this meal for many reasons: it’s simple, it’s budget friendly (the whole meal is under ten bucks), and these are without question some of the best drumsticks you’ll ever eat.
Today, I’m using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
Smoked pork has long been a favorite of mine. I learned to do pork using the low and slow technique years ago and while that technique produces great results, I am also a fan of hot and fast cooking.
Over the years I have expanded on my grandmother’s original recipe to include a little heat. This is now my go-to cornbread recipe.
A good side dish is key to a successful meal and corn polenta has become one of my favorites.
Chicken wings are one of my favorite things. I love eating them at tailgates, while watching a movie, while taking a shower—ok, maybe not while I’m taking a shower but you get the point.