Homemade Salsa!

There's nothing like authentic, homemade salsa. The ingredients were grilled, then ground and mixed in a mexican "molcajete". I also do a mean salsa verde, but the makings of that are a little more involved. That'll be another post.

Best...Salmon...Ever!

This salmon was prepared according to Raichlen's meditarrenean recipes. It tasted as good as it looked!

Blast From the Past! My First Beer Can Chicken...

Ah, memories! These are the very first beer can chickens I did when I was first exploring the world of BBQ. 

Goodbye, Dear Old Website!

As many of you now know, www.thegrillslinger.com is no longer around. I had to get rid of it due to cost. 

Now the good news. I'll be able to put everything back up eventually, right here on the blog!

The blog will be easier to keep up to date and I'll be able to post reguilarly, so check in often. 

Smoked Cabbage?

It's true...and it's delicious! The cabbage is cut open and the cavity is filled with sauteed onions, bacon, and BBQ sauce. This mixture, along with some butter, will melt into the cabbage leaves as the cabbage sits in a smoker.

My wife, Julie, hates cabbage...but she loves this dish!

Ruidoso, NM

We were in Ruidoso in January doing a bridal shoot...in which the bride was snowboarding! You can see the pictures on Julie's blog. (link on the right).

We picked up some BBQ at a joint called Can't Stop Smokin', and all I can say is, "Wow!" It's interesting. There nowhere to sit down. This place is strictly for pickup...and it's a good thing too, because people didn't seem to stop coming in while we were in there.

I could smell that wonderful smoke smell as soon as I got out of the car. This is usually a great sign when going to a new BBQ place! They had a great selection of smoked meats, sides, and beef jerky.The sides were great, and went perfectly with the Q. And their sauce...oh their sauce! They have a mild version, and my favorite, a spicy version! Although the meat did not need it, I couldn't get enough.

The ribs were tender and deilicous. They were wrapped tightly in celophane as soon as they came out of the smoker so they kept all of their original juices. The brisket was also great. I don't know what they cured it with, but it was good and smoked for the perfect amount of time.

So where does the name come from? Owner, Pete Shavone, had sold his fruit market, where they also sold barbecue. Turned oud he wasn't ready to give that part up. Hence the name, Can't Stop Smokin'.

This is one of the best Q joints I've ever come across. Pete, the next time I'm in Ruidoso, I'll be sure to stop by!

FOR MORE INFORMATION, GO TO: http://www.cantstopsmokin.com/

Jamaica!

Julie's photography just keeps taking us places! In this case, we found ourselves in Negril, Jamaica. My interests, of course, quickly led me to Biggs Jerk Chicken. It's a stand that stays in front of the Blue Mountain Coffee Shop.

Man, does this guy know how to make great jerk chicken! He told me that he seasons everything at home about four hours before it's time to cook. Then he goes out to the stand and works his magic.

As soon as Mr. Bigg started to grill, that unmistakable smell of chicken over charcoal filled the air. Eventually, I could smell that jerk seasoning as well. It was making me crazy! I was more than ready to eat.

The chicken was served with bread in a piece of foil and tasted as good as it smelled....I have to say it was the highlight of the trip. If you ever find yourself in the area, make sure you stop by and pay Mr. Bigg a visit. It'll be a stop you won't regret!