Christmas, Easter, Thanksgiving I feel like Turkey rules the roost, and Prime Rib is a close runner up, but please don’t sleep on ham. Anytime of the year is great to fire up the grill, try a spiral ham with a sweet glaze!
I love experimenting with new flavors when it comes to cooking my favorite BBQ meat, Ribs! Today I wanted to try 2 ribs I have never done before, so now I will let you know the secrets to the one that turned out better.
I have had a pork rib cross section with belly attached picture saved on my phone for almost 2 years. I saw it on Instagram and dreamed of one day having a butcher cut it for me. It’s a cut that contains a pork loin chop, a back rib, a side rib and the belly of the pig including the skin. This thing looks like it could feed an army, but I can confirm it comfortably feeds 2 people.
Pork Mole is one of my favorite dishes whenever I travel to Mexico. Mole is traditionally a complex chili and chocolate sauce that is very traditional for south of the border. I had to learn to perfect Mole sauce when I was competing in the world food championships and had to use chocolate as one of my recipes down in Alabama.
Smoked Pork Gyro, Pork Shawarma, Pork Souvlaki, Pork on a stick, it doesn’t really matter what you call it, this recipe of stacked, marinated pork cooked over fire and stacked on pita with cheese and veggies is one of the most satisfying street meals you can get.
What’s better than a BBQ sausage? A bacon wrapped BBQ sausage? What’s better than a bacon wrapped BBQ sausage? A Rob’s Mild Rub on a bacon wrapped BBQ sausage. So simple, yet so delicious. Give this recipe a try and show off at your next barbeque party.