Posts Tagged ‘pork’

Jojo’s BBQ

Jody had an old RV and a dream. Now Jody is the kingpin (“queenpin”?) of a thriving barbecue enterprise on wheels that churns out some tasty, lip-smackin’ barbecued food. “Jojo’s” barbecue is parked in our Calgary North parking lot on a regular basis (see her website for schedule) and, at times, the lineup snakes down…
Read More

FAQ: Memphis in May?

Question: Dear Dr. M, What is this ‘Memphis in May’ competition I keep hearing about? Signed, Qwee Hurious   Answer: Dear Qwee, Memphis in May is a thirty year old, municipal, cultural festival put on by the city of Memphis. Since 1978 a large component of the festival has been a barbecue cooking competition. It…
Read More

Gotta Have Rib Rack

Lot’s of great barbecued food gets eaten in Memphis. However, the calling card of this barbecue city is the pork rib. Ribs are tasty. Ribs are good. And that’s why some genius invented ‘the rib rack’. This handy wire gizmo allows you to – get this: cook more ribs with the same space. Basically turning…
Read More

Tipster: Resting Meat

Don’t forget that, when grilling or roasting meat on your barbecue, you need to take it off of your grill before it hits your desired temperature.  All meats, especially large roasts, will increase in temperature after you take them off the barbecue.  This occurs as the heat migrates from the outer layer of the meat…
Read More

Gotta Have Doctor McGrillemups Sauce

One night, after twelve peach bellinis and 65 extra-hot chicken wings, our top barbecue people decided we needed our own barbecue sauce.  Something sweet, something special and something crammed with garlic.  We wanted a sauce that would transcend its host and taste scrumptious on almost anything that we decided to barbecue.  Oh, and kids had…
Read More

Ask Natural Gas Lines

Question: Dear Doctor M, I’m thinking about having a natural gas line installed in my backyard so I don’t have to worry about constantly regilling propane bottles. Is that a good idea? Signed, Mr. F. Latoolent Answer: Dear F: I once saw a show on TV where a Vietnamese villager collected “methane” from her pigs…
Read More

Gotta Have Char Crust

Most of our staff are big boosters of the Char-Crust line of rubs. There unique rubs do a terrific job of sealing in the juices on just about any grilled meat (including, of course, pork). Maybe the best part about the rubs is that you can add these unique flavours with very little prep time….
Read More

Gotta Have It Rib Rack

You thought you had it all. You were in last year, you got those cute picnic tablecloth weights, you bought some plastic dishes and some super sauces to try… But do you have a rib rack? You don’t? You NEED one! Rib racks let you cook more ribs with the same space, and more ribs…
Read More

Pork cooking tip

Think pork has to be so overdone it flakes like fish? Think again. Of course, safe handling and cooking of food is always a priority, but this ain’t your grandma’s pork! Today’s pork is lower in fat and cholesterol than ever before (oh, but still so delicious). And, trichinosis, the bug that cooking was meant…
Read More

April 2007 Pork

  BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us      April 2007 Want to know what we think you should spend your tax refund on?  We’re just saying…  there’s no better investment than happiness. Really!   And here we are in April, the month of promise and possibility, when, finally…
Read More