Sweet chili sauce might be my all-time favorite condiment, and brisket is definitely in my top 3 favorite meats. So, a thought stuck me the other day, out of the blue, Hey, those two would be awesome together! And thus, this recipe was born.
Skinnin’ a pig? Puerto Rican brilliance!
Hey all,
Just got this email from Scott…
“Thanks for taking the time to read this! I have a quick question: We are roasting a 70 lb pig in a La Caja China Roaster.
My partners mother-in-law is Cuban and tells us that there is an old Puerto Rican recipe that calls for REMOVING the skin from the pig prior to roasting, then seasoning the meat, and placing the pig back “into” the now separate skin, then roasting as usual.
Now I am not a fan of this, but I figured I would ask if this is something you would suggest? I mean, might it dry out the meat?
Thanks – Scott”
Filed under In The Box, Technique
Ultimate Summer Sweepstakes: Win a Kenmore Grill & a Baseball Trip for 4!
Hey Grillers!
Celebrate summer with my friends at Sears and win great prizes for dad!
Here’s a chance to win a Kenmore, a Hamilton Beach grill, grill accessories, or the Grand Prize, a trip for four to a professional baseball game of your choice PLUS a new grill!
Learn more at Grilling is Happiness, or enter on the Sears Facebook page
Enter now, and be sure to share this post!
-Perry
Filed under Contests
TV personality Ty Pennington to make appearance at Ribfest
Originally posted on May 30, 2012 by PN Ombudsman
Ty Pennington will join grilling and outdoor living authority Sears to heat up one of Chicagoland’s most beloved summer events, Ribfest, on June 30. From noon to 6PM, Ribfest attendees can experience demonstrations by Sears grilling experts, get a photo with Pennington, have a chance to get their grill on, and enter to win a grill and other great prizes.
Filed under Press Releases
Foodie Books (I only read ‘em for the articles…)
I like to read about food.
Not just cookbooks, though I can spend long hours on the couch perusing those as well, but books about food, food history, and food culture.
Books like The Belly of Paris by Emile Zola, and The Apprentice: My Life in the Kitchen by Jacques Pepin have changed the way I look at food, and the respect I have for it, and the process that get’s it to my table.
The Nasty Bits by Anthony Bourdain (regardless of what I think of Tony, personally, it’s a fantastic book) and The Whole Beast, by Fergus Henderson, have sent me on a culinary adventure (usually flying solo, lol) far beyond the walls of sterilized, saran-wrapped “stuff marts” into a Wonka-esque world of offal wonderfulness.
Anyway, I like to read about food.
Filed under Ponderings, Reviews
“Dragon Claw” Appetizers
This recipe was inspired (and loosely adapted) from Patio Daddio BBQ’s amazing “Rattlesnake Tails” recipe. Make sure to check that one out, as well! Thanks John!
Anaheim peppers stuffed with a combination of hot (or sweet) Italian sausage (or chorizo, or even ground turkey), onions, and peppers, wrapped in bacon, smoked, then glazed with a honey butter barbecue sauce. Sticky sweet, spicy goodness…with a breath of fire.
Filed under Appetizers & Sides, On The Grill
The BBQ Pinkie Clutch
If you’re not familiar with the BBQ Pinkie Clutch, you probably don’t eat a lot of good BBQ or Southern fried chicken. I’m sorry.
That makes me sad for you.
My family history being, as it is, from the South (“where the roots go deep and the branches don’t fork…”), I learned, at a young age, the correct techniques for eating a number of local delicacies with my bare hands, and the occasional garden tool. Having been transplanted to “the other coast” for many a’year now, I sometimes find that a few of those lessons have stuck with me.
For example…
Filed under Ponderings, Technique
Grill Giveaway!
Want to win a free Coyote gas barbecue grill?
Win a Coyote outdoor gas grill from Elite Appliance! Elite is proud to be the 1st online retailer of Coyote Outdoor, an exciting new brand offering premium gas barbecue grills and outdoor cooking products. To celebrate, we’re giving away a 34″ stainless steel built-in barbecue grill (model CC3NG, retail value $1299) to one of our Facebook fans! To enter, “Like” Elite Appliance on Facebook and fill out the entry form. The winning entry will be randomly picked on June 1, 2012.
Coyote has taken the best barbecue grill features and packaged them into a premium yet affordable unit. Each grill boasts high performance 20,000 BTU stainless steel burners, as well as stainless steel grates and flavorizer grids to minimize flare-ups. The grill cabinets feature seamless weld construction with highly polished edges for a pro-style look.
“Like” Elite Appliance on Facebook and fill out the entry form for your chance to win one of the hottest new outdoor barbecue grills on the market!
Cinco de Mayo – Burnin’ Love Style!
Cinco de Mayo is the kind of holiday that outdoor cooks live for. Grilled meat, fresh tortillas, hot sauces and salsas, and plenty of Cerveza Fria!
Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5 (duh). It’s celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla).The date is observed observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16.
Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago and Houston.
Here’s what dinner’s gonna look like at my house, this year…
Carne Asada
Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion, and, for my money, skirt steak is one of the best cuts of meat you can ever toss on the grill!
Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 42 minutes
Yield: Serves 6 to 8
Filed under Beverages, Off The Grill, On The Grill, Theme Parties
