“Your Honor, Not only do I intend to prove that my client is guilty but also that he is innocent of not being guilty.” – Lionel Hutz (The Simpsons)

They're finally off my backA few weeks back I did what I thought was a nice thing. My neighbour’s daughter was turning 21 and they were having a party for her. She asked me for some direction on how to do pulled pork. I gave her ideas on how to create a rub and volunteered to put it on my Big Green Egg for the cook and smoke time. The results were wonderful and the accolades she received from her family were abundant. My neighbour did all the work; I just took care of the smoking part.

So why the dissertation? From the day that I sent wonderful smells and aromas through the backyard and my house I have received nothing but grief! My family and girlfriend “assumed” I would steal away a small taste for them. They were wrong! All 10 pounds found their way inside a tin foil blanket and was sent to the party. For the past 3 weeks I have heard nothing but their cries. “You teased us!” “You couldn’t save just a taste for me?” “When are you doing a shoulder for us?” The pulled pork fix was in. It was like living with addicts waiting for their dealer to get back from holidays.

Last night the cries of the disallowed were silenced. He madding throng received their fix!

Pulled pork has gotten so much press over the past few years that you would think people would tire of it but there seems to be no slow deceleration of its popularity.

A pork shoulder rubbed and slowly smoked over hickory wood with a sauna of beer and apple juice underneath it doesn’t lose its vogue. Additionally neither does slaw and potato salad.

The slaw was made with a sherry vinegar, Dijon, and mayonnaise. The potato salad with yogurt, honey, onion and jalapeno gave it a sharp yet light taste. Try yogurt instead of mayo next time.

I’m happy that my family loves my pulled pork, actually they like all my creations. But if it was up to them it would be a weekly if not daily effort on my part.

Be well and eat well!

Scott Tait

The Artisanal Grill

On FoodSided

On Twitter @artisanalgrill 

#Beach BBQ and Brew Fest 2013

This past weekend the Beach BBQ and Brew Fest http://beachbbqandbrews.com/ took over Woodbine Park for 3 days. Other than a short interlude of rain Saturday night and first thing Sunday morning, the event was ablast!

Beaches BBQ and Brew Fest

Beaches BBQ and Brew Fest

US and Canadian Teams served the usual fare that was happily washed down with the assistance of local craft beer artisans. I have attended others throughout the province and have to say that “The Beach”, (formerly The Beaches, but that’s another story) embraced the event and instilled its sense of calm and relax amongst the revelers. It was a blast!

Pork bliss in the Beach

Pork bliss in the Beach

All the participant’s smoked treats were good but my particular tastes ran to the ribs and Alabama Pulled Pork that Camp 31 was offering.  The diehards and smoke heads knew the biggest lines offered the best fare.

BBQ demands beer and the craft artisans didn’t disappoint. I did get introduced to #Crabbie’s Original Alcoholic Ginger Beer, a refreshing different taste with a bite. Quite nice!

Presentations led by Ted Reader marked the big tent. Ted’s take on Warm Bourbon brownies with bacon and blue cheese made my heart stutter for a second. But as everyone knows, bacon makes everything better!

Ted and me!

Ted and me!

I finished Sunday as a judge for the Amateur Rib contest. Everyone that entered deserves kudos for having the guts to put their money where their mouth is.  Good ribs all around and well done.

So I have a back log of food photos to catch up on. Watch over the next few days.

Because of the meat overload, tonight is #BGE tomato roasted soup, grilled corn with oregano/ chévre butter and homemade bread.  Dessert is rotisserie pineapple with grilled pound cake and rum whipped cream.  OK, so we’re good with the veggies and not so good with the dessert.

Be well and eat well


Food linesbeer guyCamp 31 sauceFeeding time