Note to self

No particular recipe here, just some tips to remind myself something that worked.

In the past week we experienced perhaps the best marinade for steak Kabobs. The steak was an old frozen slice of tenderloin from at least last summer. We don't peak in the freezer much and I suspect that helps keeps the meat from drying out or whatever freezer burn is. Anyway once the meat was thawed, it was sliced into 1 inch cubes and then left to marinade for about an hour in Marzetti's Italian salad dressing and Montreal steak seasoning. Skewer with your favorite vegies, and go burn them for 20 minutes on the grill. Oddly enough Marzetti's is owned by the same people who own Sister Shubert's rolls. Both fine products.

I've done pulled pork a number of ways, and now my favorite recipe.

Place one pork shoulder in a turkey basting pan. Cover with brown sugar and salt. Pour one beer, and one real coke (no diet). Put pan on indirect heat on the grill for 8 hrs, or in oven very low. The low and slow method brings out the best. Make sure you capture some of the drippings to spread over the pulled pork.