Get Your Grill On

Our friends know that my wife and I are huge fans of Hawaii, Hawaiian food and any convergence of Hawaiian ingredients and barbecue. They also know that I seek inspiration from the most unusual sources when it comes to trying new food ideas. So another convergence took place recently when we were enjoying a package of […]

A few weeks ago l cooked up what I’m now calling SPAM “Burnt Ends.” I had been looking for an interesting take on SPAM that I could serve at a luau my wife and I are planning for later in the summer (SPAM is huge in Hawaii, so it would make a novel appetizer). […]

I’m always thinking of barbecue ideas, so here’s what I’m thinking there oughta be:
BBQ at Gas Stations?
It sounds odd, but it makes sense. It’s expensive opening a restaurant nowadays, so unless you have a Sugar Daddy, making the leap from barbecue competitor to barbecue restaurateur isn’t as easy as you’d want it to be. In […]

Two Saturdays ago the local temperatures were in the 40s, so I cooked some ribs and chicken on my Big Green Egg. There were some things I was pleased with and also some big areas for improvement. If I’m going to critique restaurant ‘cue on my review site, I have to be equally critical of […]

I’m not sure about other cities and other radio stations, but on Boston’s WEEI Sports Radio, I’ve been hearing a lot of commercials for Curly’s pulled pork. The commercials first appeared a few months ago, when none other than Don Zimmer started by saying how much he loved the barbecue restaurants in Boston when he […]

Sunday brought a new arrival to our family, and that arrival is my new Big Green Egg, a combination smoker and grill. I’ve enjoyed using my Weber Smokey Mountain cooker for a few years now, but I’ve been looking for a new toy to play with. When I set aside a weekend for smoking, I […]

In my travels to barbecue restaurants all over the Northeast, I often see chili on the menu, and that’s a good sign. It not only means there’s some creativity in the kitchen, it also means they’re turning over product, making the ‘cue offerings that much fresher. There are so many different meats and styles represented, […]

Chili is one of my favorite foods, because it’s an over-the-top combination of meat and spice that warms the soul. During the winter months, I find myself craving chili almost every day. It’s easy to make, it’s a good way to use up leftover smoked meats and it’s a great excuse to drink beer.

The great […]

Here’s another assortment of pet peeves, this time a collection of things people say that cause me to bristle. Sometimes they’re said by servers, sometimes customers, sometimes owners and sometimes even me. Most of these are service-related and most are just as likely to happen at any restaurant in America. I’ve arranged these in chronological […]

A few months ago, barbecue personality Remus Powers (Ardie Davis) wrote an article in the Bullsheet (the Kansas City Barbeque Society’s monthly newsletter) talking about the five rules that determine whether a barbecue joint is worth a visit. I mostly agree with those rules, as long as you apply them loosely. After visiting more than […]