The NFL Playoffs are underway and Elizabeth Karmel, "Grill Master" of Four Points by Sheraton hotels, is firing up the perfect game day eats -- North Carolina-style Pulled Pork Sandwiches with Tangy Tailgate Sauce and North Carolina "Red Slaw."
Read MoreSmoked and Sous Vide Pork Belly
Recently I've been spending a lot of time playing with sous viding meats (a process in which food is sealed in cryovac and placed in a water bath with a controlled temperature for several hours to ensure a tender end product and perfect internal temperature) before hitting the grill with them.
In fact, you can check out my first trial run with the relatively inexpensive Anova Sous Vide Precision Cooker here.
So when I came across a beautiful section of Snake River Farms Kurobuta pork belly in my freezer, I knew that I wanted to mix up my normal method of slow smoking, braising, and/or grilling with a turn in the sous vide water bath.
Read MoreHow to Inject a Pork Butt
In this how-to video, Malcom Reed of HowtoBBQ.com and Killer Hogs competition barbecue team shows how to inject a pork butt or pork shoulder, a means of adding additional depth of flavor and moisture that is most often used in competition cooking.
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