The Thrill Grill

Sometimes it amazes me how so many people in the world judge a particular food without even trying it first. I'll admit, I have been guilty a time or two because some things just don't look appetizing. (As a kid, I wouldn't eat biscuits and gravy or fried chicken because of the textures.) Still, I'm usually the first to try a new spice or a unique dish if I have the opportunity. I also try to teach the same thing to my kids. Today, they got introduced to a simple thing from my childhood just because we saw SPAM at the store and they told me they didn't know what it was. (They are products of the digital age and seriously thought it was a made up thing to describe Internet junk mail.). So, we bought a can and brought it home. I sliced it and pan fried a few pieces while I put some Miracle Whip on bread. A couple of slices of SPAM on each piece of bread and they got to give it a go. They both loved it. The youngest even came back for seconds and asked to have a th

For tonight's menu on The Thrill Grill, we are grilling up pork and chicken.  I got all of this meat for under $20 at the local grocery store. The secret to a really good flavor and texture in grilled meats is simple; a real wood fire, lots of smoke and moisture. We live in Missouri, a land of severe weather so I have a never ending supply of firewood just cleaning up the backyard. My favorite grill is actually an old burnt out propane grill that I gutted and re-purposed to use wood. A wood burning grill has several advantages over charcoal and propane. It's free fuel and helps clean up the yard. It provides a great smoky flavor without the chemical taste of propane and charcoal. It's easier to light than charcoal and the smoke keeps the bugs away. We're Cooking With Wood! Ok, that has the first two steps of the equation covered. We've got a real wood fire and the smoke. Now, we need moisture. I have a few different things I do to ensure a nice result

The latest project for Larry Ray Palmer, The Thrill Grill is a blog all about food. Covering a variety of cuisines and regional dishes, as well as some of his own unique creations and new versions of old favorites, Larry Ray hopes to take you on a journey through the world of tastes and aromas that can be found all around the world.  In the various posts, you may find recipes, tips and techniques, reviews of new culinary equipment and, of course, the witty commentary that goes along with the package for no extra charge. Unless you feel you need to be charged for reading this and, then, by all means, feel free to throw a few dollars our way or buy something from The Thrill Grill Wishlist .   (HINT: He absolutely adores new gadgets and foods to try, as well as spices. We go through A LOT of spices) Larry Ray Palmer, also known as Hey Dad,Grey Beard and  That Chicken Guy depending on who you ask Food is a passion almost everyone shares. We all have foods we love and foods we h