Itâ€™s nearly here. The last â€œhoorahâ€ of summer â€¦ Labor Day weekend. Itâ€™s an opportunity to call attention to the hard work of the men and women alike who have made this country great. And what better way to celebrate our efforts than to relax and enjoy some treats fresh from the grill.
Itâ€™s true summertime is â€œgrilling time.â€Â But so are spring, fall and winter for anyone who truly enjoys food prepared outdoors. My family prefers the slow-grilled goodness of pork, but they enjoy a nicely-seared beef steak as well. We grill year-round. In fact, I like to do my slow-grilling in the doorway of my detached garage. For a few days afterward each time I open the garage door it smells like a Memphis barbecue restaurant inside.
Now some might say that manning a grill all day is no way to relax. I say hogwash. â€œSlow grillingâ€ is the perfect marriage of tremendous food prepared with a minimal effort.
In an afternoon I can put in less than an hour of actual hands-on effort and produce enough barbecued meat to feed a couple dozen people or more. And grilling pork products is cost effective. Cuts such as short ribs and Boston Butt roasts (not from the butt at all, but the shoulder of the pig) can often be found for $2 a pound or less. Continue reading