Gary Glen's Articles

Articles and recipes by Gary Glen

Sauce Review: Big Butz Cranberry

When I spotted the Big Butz Cranberry sauce, it really peaked the inquisitive curiosity of my taste buds. The bottle claims it took seven years to develop. One would think that amount of time would give way to something spectacular. We shall see.

The Invention of the McRib and Why It Disappears from McDonald’s

McDonald’s in/famous McRib is back, again. But where did it come from? And where does it go when it departs the McDonald’s menu? In 1981 McDonald’s introduced a boneless pork sandwich of chunked and formed meat called the McRib.

Cambodian Ribs

These Cambodian ribs utilize the great flavor of baby back pork ribs and spice them with ginger, garlic and honey and serve them with a lime dipping sauce. Easy and tasty!

Arkansas Black Barbecued Ribs

Arkansans refer to “black ribs, they’re speaking of spare or back ribs that are literally covered with a relatively sweet sauce that has been reduced almost to a glaze, cooked to a blackened finish.

Basic Pork Rub

Nothing fancy-pants here, just a nice and easy pork rub. Oh, but don’t let that fool you into thinking it lacks flavor. Actually, it’s loaded with flavor. It’s just a simple rub, that’s easy to make.

New Pork Temperatures!

The USDA announces their new cooking temperature guidelines, although restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.

Grilled Peaches with Brown Sugar and Rum

Nothing quite finishes off a barbecue like fruit, especially grilled peaches. Grilled peaches also makes a great appetizer. The fire caramelizes the surface of the fruit which seals in the flavor.

Carolina Country Style Ribs

If you’ve never had country-style ribs, you’re in for a treat. This recipe with its sweet, yet tangy flavors are reminiscent of eastern North Carolina barbecue where vinegar is king.

Beer-B-Q Short Ribs

This recipe takes advantage of the hearty flavor of beef and kicks it up a notch by cooking it in a dark beer. These Beer-B-Q ribs are reminiscent of German style cooking.

Book Review: Planet Barbecue!

There are cookbooks, and then there are teaching cookbooks. Steven Raichlen’s Planet Barbecue! is a teaching cookbook. If you’re ready to take your grilling skills to the next level, then Planet Barbecue! is the book for you. At the very least, it should be on your reference shelf!