Mexican Pork Chorizo is a raw product that must be cooked. Unlike it’s Spanish counterpart that is a cured sausage similar to a salami that can be sliced and eaten right away, Mexican Chorizo must be cooked. It usually comes packed in a plastic sleeve that you would discard. Preheat a skillet on medium-high, turn…
Hoisin and Sriracha make a great BBQ Sauce and glaze. This recipe from JeanMarie Brownson came to us via the Food section of our local paper. She was trying to clean out her fridge by “pouring several condiments” into a bottle. Hoisin sauce, ketchup, and the “oh-so-trendy” sriracha sauce became the basis for this delicious…
After consuming more wings in one weekend than anyone should in their lifetime, at Peppers at the Beach, we really wanted something different off the grill for dinner. So we went with the extremely easy and versatile pork tenderloin. Featuring a heavy dose of Dizzy Pig’s Dizzy Dust rub, our tenderloin grilled up perfectly with…
We have had Flaming Joe’s Jerk Sauce several times over the past year or so, but we were always focused on enjoying the food, but then we finally realized we hadn’t written a review! It’s time to make things right and give Flaming Joe’s Mild Caribbean Jerk Sauce the credit it deserves. Flaming Joe’s is…
Easy recipe for pulled pork done on a Weber Kettle grill We wanted to show you how easy it is to make pulled pork on your Weber Kettle grill, or any backyard grill or barbecue, whether charcoal (preferred) or gas. Three simple steps and lots of time are all you need to achieve pulled pork…
The biggest KCBS sanctioned event east of the Mississippi, Pork in the Park, takes place in Salisbury, MD next weekend – April 16-18, 2010 This year Pork in the Park is bigger than ever with 137 teams competing! That… is… huge! Last year, more than 90 competitors from ten states vied for trophies, bragging rights…
