I don’t do a ton of recipes on this site but from time to time I will, this is one of those times. This recipe is for carolina style pork bbq, specifically NORTH Carolina style, which in my book is the only kind that there should be. It takes about 15-20 minutes of actual work. It’s good, very good, if you don’t like it something is wrong with you.
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Opened a bottle of A to Z 2005 Pinot Noir tonight with a ribeye which I prepared using a fantastic hawaiian seasoning (thai basil, maui sea salt, cane sugar, candied ginger). You can supposedly buy the seasoning from the Maui Culinary Academy (they make it) but their website is beyond horrible so I couldn’t find it to link for you. After the jump I stop yammering and get on with the wine review. Read more »
When some of you hear the word zinfandel you are going to think of a dreadful pink “wine” which is pretty much unfit for drinking. Zinfandel is a grape variety grown in California, in fact it might be “the american grape” in my book. Zinfandel can be bastardized into the white zinfandel fruit punch that used to be so popular a few years back. However, when made into red wine zinfandel produces a wonderfully spicy and bold red which goes fantastically with grilled foods. Read more »
With the advent of grilling season I thought I’d try something I’m typically somewhat opposed to, applying some heavy seasoning to a couple of steaks before throwing them on the grill. I tend to be somewhat of a purist when it comes to cooking red meat and like to stick with salt and pepper with a pan sauce if I’m looking for flavor beyond what the meat itself and cooking method provide. More about preparation after the jump Read more »
Picked up a 6 of this last night and broke one out this afternoon. I am a huge fan of IPAs in general and I have to say I was somewhat disappointed here. Read more »
