I normally do anything low and slow in my smoker. Nothing like a pork butt, brisket, or ribs after a long slow day of taking on all that flavor. Today however, I decided to try a new technique for low and slow on my grill – the snake method. Giving credit where it’s due I found this on YouTube thanks to AussieGriller .The Heat: Continue reading
I love outdoor cooking. Give me fire and a piece of meat and I am in my happy place! Grilling, smoking, rotisserie, campfire, you name it and I am there. Here’s the problem – I love to grill so much that we can’t possibly eat it ourselves. So, every Sunday afternoon we have a gathering of friends and family come and sample the goods. Sometimes I don’t do the best and I end up overcooking things (no-one complains though…cuz who complains about free food?). Every once in a while I find that perfect combination of heat, spice, and technique that makes the taste buds sing and makes me want to continue to try new things.