Anyway, I digress.  I purchased two slabs of baby back ribs from Hubers over the weekend and I used this method as explained by none...

Now here’s a recipe that I swore I’d never share  but then again, that kind of goes against the entire point of blogging about your...

Here’s the recipe for what we used…Pork Loin FFTP (FRESH FROM THE PIGGY!) and about 1.75 lbs worth… 1 whole pork loin, approximately 1.5...

Simply known to us as the “Pork Lady”, our good friend at the West Coast Market can be found butchering massive cuts of pork from the wee...

Satay Sauce: 1/2 cup unsalted roasted peanuts (I actually put in almost the whole pack of nuts in – 140 grams to be precise) 1/3 cup...

We strolled up to the local grocer and started to get bits and pieces for the fridge when it dawned on me that we’ve never, ever done...

So it’s not done on the BGE but they were eaten next to the Egg so it sorta counts. Heather and I saw a quick snippet on “Man vs. Food”...

So the ribs are the same recipe as the Fred Flintstone ribs but this time using baby back ribs rather than prime rib. It was Chinese New...

So Roman has been tinkering around with this recipe for a while. Different rubs, different sauces, different cooking methods and just...

#Sausages #RomanMatla #grilling #BigGreenEgg #Singapore