Maple Glazed Ribs
I love ribs. I love slow smoked ribs. I particularly like a touch of sweet on my slow smoked ribs.
A Food Blog by a Fat Old Guy
I love ribs. I love slow smoked ribs. I particularly like a touch of sweet on my slow smoked ribs.
Traditional wisdom says you should fire up your grill to very hot when cooking a pork chop. The theory is
I am the first guy to want to try new things but sometimes you just want a basic old classic.
Summer is coming and summer needs hot dogs. I don’t make the rules I just follow them. The problem is
I have been experimenting with Berbere Spice for a couple of posts. While I was using it, I had this
I had company over. They are close friends and were brave enough to come even though I was trying something
I like pulled pork and have made it since I got my smoker. The Louisiana Grills Pellet Smoker makes it
Here was the situation, She Who Must Be Obeyed said “I’ve got pork rib end chops out.” Allow me to
I love sweet and sour pork but the stuff that comes from most western Chinese restaurants is unbearably sweet sauce
A Homage to Pork! OK, I admit it. I love pork. I like all kinds of pork. I decided it