Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
This dish is a sure-fire way to get my daughter to eat a vegetable that isn’t a potato. In fact, I’ve served it to people who claim not to like spinach and watched as they cleaned their plates.
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.
If you’re like me, you never want to run out of ribs after working all day to make them. As a result, I tend to err on the side of caution and make just a little more than I might need… ok, a lot more.
When you think of pork belly, you likely think of bacon. Most people do, but I’m telling you you’ve never tasted anything like a pork belly prepared similar to a pork shoulder.
It’s football season and with that comes tailgating! I am a huge football fan, both NCAA and NFL – and a season ticket holder to my alma mater, The Pennsylvania State University.
Pork spare ribs just scream BBQ. When I was a kid my dad would boil these things in salt water for god knows how long then throw them on the grill with some BBQ sauce and burn them to a crisp.
If the words “turkey burger” generally strike fear in your heart because you’ve suffered through one-too-many dry and tasteless specimens, then take heart because today I’ve come to change your mind about the poor and much-maligned turkey burger.
If you’re like me, beans are a staple for any BBQ meal you plan. They make the perfect side for ribs, pulled pork, brisket, you name it; if it’s coming off the pit, beans are a nice accompaniment.
If you’ve never had caveman-style meat, you’re missing out.