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Grilling Up Pork & Chicken Tonight

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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
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Try it. You might like it.

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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
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Cinnamon Carmel Goodies

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