For everyone who’s planning on firing up the grill and/or barbecue this weekend, here are some recipes that you might want to look over. Thanks to Google search and Pinterest, these already get pretty heavy traffic around Memorial Day and the 4th of July. I just thought I’d put themRead more
The Basics Let’s get one thing straight; the words “grilling” and “barbecuing” are not interchangeable. In the south, if you invite people to a “barbecue,” they expect to be served BBQ pork. If you invite them to come over and “grill out” at your house, then they expect toRead more
This spice rub is a based on a recipe developed by America’s Test Kitchen/Cooks Illustrated to mimic the taste of the ribs at Charlie Vergos’ Rendezvous in Memphis, TN.
In my old age, I’ve become a huge fan of vinegar. I don’t know how it happened, but I love anything with that unique sour taste. As a result, I’ve grown to really like the vinegar-based barbecue sauces that are so prevalent in the Carolinas.
I’ve been experimenting with ribs for the past few months. I’ve been trying to recreate the ribs they serve at Charlie Vergos’ Rendezvous in Memphis, and I think I’ve pretty much nailed it.
UPDATE: How To Make Perfect Pulled Pork BBQ It’s time that I wrote down my barbecued pulled pork recipe so I can systematically improve it, kind of like I did with my no-knead bread recipe.