A journey through discovery.
Man this one was hard. I look out at my old smoker sitting in the backyard; thinking of all the years and hours we spent together; knowing how difficult that tube smoker could be, but remembering all the deep barked smoky meat which came from those hours of attention, and I feel like a traitor seeing it stand all alone with weeds growing around its legs. I remembered when we worked together to feed a whole round-up crew.
Continue reading “Pellet or Old School”
You know I spent over seven years as the manager of the meat and deli division of a $83 million Super Store. My division’s average sales topped $4 million annually. While I’d never place my experience as a manager above the experience of a well seasoned meat cutter, I learned a thing or two. I’d never make it as a vegan. Though I’m not one of those people who turn their nose up at vegetables, I prefer mine on the side paired with a great cut of meat.
Pork chops seasoned and grilled; spareribs or pork butt rubbed with spices and smoked with hickory until tender and mouthwatering certainly take center stage when thinking barbecue. Chicken has its place as well, especially in the smoker. And those ol’ boys from Louisiana have proved you can smoke almost anything that walks, crawls, or swims.
Continue reading “Meat Talk”