Here is the classic, Japanese-influenced Hawaiian pork. The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid.
My oldest daughter lives in southern New Hampshire and volunteers with her husband at one of the area ski resorts. This is one of her favorite winter recipes when coming home from the slopes on a cold winter night.
I recently received a copy of “The Wood Pellet Smoker and Grill Cookbook” from Ulysses Press. Written by California resident Peter Jautaikis, pitmaster of smokinpetebbq.com, the illustrated 180 page hard cover book has a bevy of recipes – appetizers, poultry, red meat, pork, seafood, “extras” and brines and rubs. A lot of the recipes are classic barbecue and grilling fare – ATBs, bacon-wrapped asparagus, spatchcocked chicken, brisket and ribs – but the book includes some non-traditional and interesting recipes as well.
An alternative to hamburgers that make a great light meal served with a side salad or as cocktail party hors d’oeuvre.
Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.
White BBQ sauce is unique… there are no tomatoes in the sauce. It’s a mayonnaise-based sauce, made tangy with the addition of vinegar, horseradish and mustard. Offered in most every BBQ restaurant in North Alabama, the sauce is eaten with everything from French fries to chicken and ribs. The unique, tangy flavor is the perfect complement to just about everything. Without the Internet, it would be pretty much unheard of outside of North Alabama.
I’ve owned a lot of grills and smokers over more than 40 years of outdoor cooking… some were good, others not so. The best grill I’ve ever had – and still have – is my Broilmaster P-3 sold by Empire Comfort Systems.