Head to the Bluff City with this Memphis Burger with Southern Slaw recipe from yours truly and sponsored by Omaha Steaks.
Read MoreGrilling Brats 101
When I think of grilling in Wisconsin, I always think of bratwurst. First introduced to the US in the late 1800s by German immigrants, bratwurst are becoming increasingly available outside of the Badger state thanks in part to the availability of the Johnsonville® brand at virtually every grocery store nationwide (note that there are other great brands such as Unsingers which are available via mail order).
When it comes to preparing brats, I am of the beer bath school, parboiling the fresh brats before moving to the grill over medium heat to add color. Now, the rationale behind the beer bath is two fold.
Read MorePork Butt Injection Recipe
Unlike marinades which take time to fully penetrate the meat, injections are a quick way to introduce a whole new level of flavor to bigger cuts of meat such as pork picnics and pork butts (collectively referred to as the pork shoulder).
When creating your injection, try to stick with flavors that complement and don’t overwhelm the particular cut of meat (apple works well with pork for example so the use of apple juice and/or apple cider vinegar works well).
Read MorePork Dry Rub Recipe
Whether you’re grilling up pork chops, ribs or tenderloin, we’ve got a basic pork dry rub that is sure to please your family and friends!
Read MoreHow to Inject a Pork Butt
In this how-to video, Malcom Reed of HowtoBBQ.com and Killer Hogs competition barbecue team shows how to inject a pork butt or pork shoulder, a means of adding additional depth of flavor and moisture that is most often used in competition cooking.
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