Those meaty but boneless “Country-style ribs” they sell in the grocery store may not be ribs, but they are tasty. They are also tough as shoe leather unless you cook them right. That’s because the meat is cut from the same section we make pulled pork out of – the shoulder. That requires some slow […]

Yep, I can see the logo is truncated.It’s probably to stop people like mefrom posting their logo on their blogs. What a great way to end the summer – smoking a whole hog at Fare Start. Eric and I get to teach pig prep the day before, then work with students to cook, present and serve […]

It’s your last chance to grill before school starts! Well, some of you in other parts of the country have already started school, but Labor Day weekend does serve as the other pillar to Memorial Day that means summer is over, fall shall begin. Here is a post I wrote for Char-broil. It’s a recipe […]

We all love those perfect crosshatch marks on our steaks It’s macho, so they say, but as a woman griller, I’d like to call it Facho (that’s the feminine of, um, acho?) Anyhoo, it’s not that hard. Don’t let those boys tell you differently or that you need a pair of not-to-be-named body parts we […]

We’ve been smoking a lot of whole pigs lately for events, but this particular pig was so big, it didn’t fit in our smokers at the shop. We have two Freidrich smokers that have basket carousel inside where you place the meat. It’s important to keep the carousel balanced, however, or you can have a […]