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Mantastic
FROM THE MAILBAG: LETTER FROM AFGHANISTAN Dear Steven, I am currently deployed in Afghanistan with the 101 Screaming Eagle Division out of Ft. Campbell, Kentucky. We were talking about manly subjects...
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KOGI TRUCK – STEVEN
HOT STUFF FROM LOS ANGELES You don’t need a degree in restaurant hopping to know that some of the best food in L.A. (or Portland, Oregon, or New York City) comes off a truck. Steven finally caught up...
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MARK MILLER
GRILLING, OAXACAN MARKET STYLE This just in from our uber foodie friend Mark Miller (founder of the legendary Coyote Cafe and many other restaurants) at the November 20 Market in Oaxaca, Mexico. (You...
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BEST PIG MANILA
THE BEST PIG IN MANILA We love receiving reports from the field when it comes to the world’s barbecue. One of our friends, Alex Paman, has kept us apprised of the goings on in the Philippines, even...
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BBQ U PREVIEW 2012
A SNEAK PREVIEW FROM BBQ UNIVERSITY It’s Day 1 at BBQ U at the Broadmoor in Colorado Springs, Colorado. Here, porchetta (Italian herb-stuffed pork loin) gets indirect grilled. Clear skies and our...
View ArticleA Whole Hog Update
A WHOLE HOG UPDATE (AND RECIPE) The barbecue media blitz continues. This week, the Wall Street Journal covered the rise of the smoker, and I was featured on the Gourmet website (long live Gourmet!) in...
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FATTIE
YOU CAN GRILL WHAT?!!! Here’s a little piece of heaven from The Burn Co. in Tulsa, Oklahoma. Meet the infamous “fattie”, a porcine extravaganza featuring pork sausage, spicy sausage, and smoked sausage...
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RIBS
ANATOMY OF A GREAT RIB So what constitutes a great pork rib? For me, there are five attributes: 1. Spice-crusted “bark” (exterior); 2. Visible red smoke ring; 3. Pronounced smoke flavor, but not so...
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Boston Butt Basics
Sorry, Stephen Hawking, but “the discovery of a new dish does more for human happiness than the discovery of a new star.” So wrote a French food philosopher named Brillat-Savarin in 1825 (yeah, the...
View ArticleBoston Butt Basics, Part 2
In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder. So now you know the difference between a Boston butt and a picnic. You know what to look for when buying pork...
View ArticleIn Praise of Pork Chops
Good things come in small packages? Maybe true for jewelry, but certainly not on the grill. If you want to know how good big can be, order the pork tomahawk at Chi Spacca in Los Angeles. I’ve written...
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How to Make Bacon from Scratch
If you live in Miami’s Little Havana, you may remember a day last summer when you awoke to an aroma decidedly different than the cumin, garlic, and sour orange scents that normally emanate from the...
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In Praise of Pork Chops, Part 2
First the good news. In the last 30 years, pork has gotten a lot leaner. This means that from a fat and cholesterol point of view, today’s pork is a lot healthier. Remember the “other white meat”...
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“Secreto”: The Best Kept Secret in Barbecue
There’s an old saying: “Even a blind pig finds an acorn every once in a while.” It came to mind when I chanced upon something unexpected while searching for duck at my local supermarket recently. It...
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In Praise of Pork Shoulder, Part 1: How to Buy It
The pork shoulder has everything a grill or smoke master could wish for. Heft. Flavor. Affordability. And remarkable ease of preparation. Although a whole pork shoulder tips the scale at 14 to 18...
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In Praise of Pork Shoulder, Part 2: Season It Like You Mean It
Photo by David McSpadden. In Part 1 of this series, we gave you tips on buying pork shoulder, sometimes called pork butt, even though it has nothing to do with a hog’s hindquarters. Now you’ll learn...
View ArticleHigh on the Hog Holiday Dinner: The Ultimate Pork Loin Rib Roast
In Tuscany, they call pork loin roast arista (from the Greek aristo, literally “best”). It’s an aristocratic hunk of meat, to be sure, and it’s about to take your holiday feast over the top. I like to...
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In Praise of Pork Shoulder, Part 3: How to Cook It
The pork shoulder may be the world’s simplest cut of meat to cook. Simpler than steak. Simpler than brisket. Simpler than ribs. In a nutshell, you season the hell out of it (for tips on buying and...
View ArticleYour Guide to Heritage Meats
Left two photos by Edsel Little via Creative Commons. Right photo by Jim Richardson. If you’re a fan of the TV show Portlandia, you’ll remember the first episode where Peter and Nance pepper a...
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Perfect for the Holidays: Suckling Pig
All photos by Rob Baas. First he gave us the “McRob” (a real boneless barbecued rib sandwich). Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). BBQ U alum,...
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