Pulled Pork Feb 2017

I have always cooked all briskets and pulled pork using the Texas Crutch. The results have always been tender and juicy in a short amount of time. I have been told that this comes at the expense of the bark. So thought I would throw caution to the wind and see how the other half live! With that Jen went to Central Market and picked up a nice 6.69-pound butt. »

Pork Spiedies

I am a big fan of all of Weber cookbooks. Last year, they gave us New American Barbecue that visits a lot of different BBQ traditions across the USA. In flipping through this book, I found my favorite new thing – the Spiedie! These are sandwiches (hoagies) that come all the way from Binghamton, NY and can be found all over Central New York. They consist of cubes of chicken, pork, or beef that have been marinated and cooked quickly over a pit. »

Thanksgiving 2016

I decided to take the week of Thanksgiving off work with the goal of not doing anything productive –including cooking a turkey. (My sister-in-law cooks our Thanksgiving every year. I usually just do one for fun and turkey sandwiches). I had a change in heart when my wife found a 11.13 lb turkey for 16 bucks at our local grocery store. We decided to keep dinner very simple and go with the basics. »

Jalapeno Peppers a different way

I usually make grilled jalapenos along with brisket, so when I set out to do my latest brisket I went to reach for my favorite recipe. Sometime between that and buying a brisket, I discovered that the latest Weber blog post was for jalapeno poppers. It sounded good to me so I thought I would give it a shot. I didn’t follow the recipe exactly; I decided to skip the bacon and opted for a grill pan rather than a skewer. »

September Brisket

One of Jen’s favorite foods is brisket (and let be honest…isn’t it one of the everyone’s favorite foods?). So for her birthday, I decided it was time to fire up my egg. I went to Costco, and I found a nice looking 14.84lb Prime Brisket. The night before dinner, I trimmed up the brisket and rubbed it down with kosher salt and coarse ground black pepper. I also injected it with some low sodium beef broth. »