Friday, March 16, 2012


When the weather starts to warm in early Spring, I get excited for the coming months.  Grills start to make more of an appearance, and with them, the charred and smokey flavors that make me feel like a caveman.

In anticipation of grilling season, I was rooting around for some sauce recipes and some things to keep in mind when the first plumes of smoke drift from my backyard.

I found Saveur's BBQ season article.

The recipes I am most excited for would be Brunswick stew, pickled watermelon rinds, both Carolina sauces, DR. Pepper sauce, and all the RIBS.

Don't worry guys, it will be time before we know it.

For now, enjoy the corned beef and cabbage. (I love cabbage, almost as much as I love corned beef.)

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