Whether one uses a charcoal or gas grill, it's not the grill or the person using it, but how good the person is at arriving at crispy, succulent, fragrant, smokey divinity that is great grilled food. If anything can be learned, it can also be botched up, so practice on cheap food!
Allow your grill to "season". Don't grill too hot or too close to the fire. Always clean the grill thoroughly after each use. Be adventurous--try new and different foods on your grill.
Check Out My May Special Feature Recipe--"Margarita Pork Kabobs"---Click Here!
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Now HERE's the real thing!! One thing that most barbecue cooks agree on is : Real good old-time barbecue is cooked not by the fire, but by the heat and the smoke of the fire. Cooking barbecue is a lot like making whiskey, according to Jack Daniels Tennessee Whiskey Distillery..."it takes time to make good whiskey, and it takes time to make good barbecue. You can't rush either one!"
Any meat, whether beef, pork, lamb or chicken will do. Any wood, whether hickory, oak or mesquite, will do.
Take care with your fire!
Take care with your sop!
Take care with your sauce!
Take care with your meat!
Pop yourself another cold one!
And the barbecue will take care of itself!!!
Now, check out the links below, fire up your smoker or grill, and
Stir up that red-hot rub and sop! Shake that mop! Grab those tongs!
Let's get to grillin' n' Smokin"!!!
Serves: 4
1 cup frozen margarita mix concentrate -- thawed
1 teaspoon ground coriander
3 cloves garlic -- minced
2 tablespoons tequila (optional)
Juice of 1 lime
2 pounds pork tenderloin -- cut in 1" cubes
Combine all ingredients in plastic sealable bag; seal and refrigerate up to 8 hours. Thread pork on skewers; grill over medium-high heat (350-400 degrees) about 5 minutes each side or until done. (Kabobs can also be broiled.)
Click here for the Printer Version
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