Pulled Pork!

I prefer hickory or Jack Daniels chips for pulled pork. Cook indirectly at a low temperature until you reach 180 degrees. Take it out of your smoker and stick it in a small ice chest (without the ice of course) for an hour. Then take that pork and pull it apart (should be easy by now).

I prefer North Carolina style pork, so I make a vinegar based sauce, along with some coleslaw. I personally like to pour the sauce into the container holding the pulled pork. The sauce breaks it down a little more and adds great flavor.

Autographed Copy of Barbecue Bible in Online Auction

http://www.biddingforgood.com/auction/item/Item.action?id=128834821

Care Package From Steven

Got a package in the mail yesterday from Steven. Once again, he included some great stuff! I included some links for each item that you can follow if you want more info.

A can of steak rub...

A bottle of his delicious steak sauce....

A beautiful kebab rack set. These are flat, so that meat doesn't slide around on them. They sit on a rack so that the food is just above the heat, but not sitting on the grates. 

A great looking grill scraper.

Of course, the coolest part, was a hand-written note from Steven himself. 

Thanks, Steven! I'll be sure to put this stuff to good use!

Homemade Salsa!

There's nothing like authentic, homemade salsa. The ingredients were grilled, then ground and mixed in a mexican "molcajete". I also do a mean salsa verde, but the makings of that are a little more involved. That'll be another post.

Best...Salmon...Ever!

This salmon was prepared according to Raichlen's meditarrenean recipes. It tasted as good as it looked!

Blast From the Past! My First Beer Can Chicken...

Ah, memories! These are the very first beer can chickens I did when I was first exploring the world of BBQ. 

Goodbye, Dear Old Website!

As many of you now know, www.thegrillslinger.com is no longer around. I had to get rid of it due to cost. 

Now the good news. I'll be able to put everything back up eventually, right here on the blog!

The blog will be easier to keep up to date and I'll be able to post reguilarly, so check in often.