Is Your Mama a Dragon Knuckle Woman?

Image via Flickr by Marcelo Cantarela

What have your mother's hands done for you?

• Cradled you as a baby.
• Wiped the tears from your face.
• Tickled you until you giggled pink.
• Put bandages on your boo-boos.
• Made you many, many meals.
• Held your hand to keep you safe.
• Waved good-bye when you flew from her nest.

What are you getting her for Mother's Day? Cut flowers that will die in a few days? More perfume or lotions? Chocolates made by somebody else? A card stamped out in a factory?

Image via Flickr by edwardhblake

Why not do something good for the hands that have done so much for you?

Protect her with Dragon Knuckle Heat Resistant Cut Resistant BBQ Gloves.

You may look at the bold red flames and think it's strictly a masculine product. You might think the grill and the smoker is a man's world. You'd be wrong.

Image via ArcticBBQ.com

Women dig the smoke, the sizzle and the slow & low. Everyone male, female, alien or whatever loves barbecue once it gets in their veins.

Get your mama a Mother's Day Gift Set of Dragon Knuckle BBQ Gloves and Meat Shredder Claws.

Let her lovingly coddle a pork shoulder for sixteen hours. Then watch her eyes light up when she sinks her new claws into it, yielding pounds of succulent, smoky goodness.

She might even let you have a bite.

Don't just give her a thing. Give her a new passion. Open the door to the barbecue world. She'll never be the same.

Get Dragon Knuckle BBQ Gloves and Claws together for only $29.99. Slow smoked pork shoulder not included.

Use code GETCLAWS or DKGLOVES. But don't delay. You only have a couple days.

And please don't make her cook on Sunday.

Happy Cinco de Mayo with Finnish Pulled Moose Tacos

The first restaurant I ever worked at was a Mexican joint in Napa Valley, California. I still have a soft spot for those flavors.

Tequila. Cerveza with lime. Cilantro. Cumin. Roasted chilis. Chips and salsa. Moose.

Moose?

You know my man Johannes Leppihalme from Finland is slow cooking moose while everyone else is stuck on pork, beef and chicken. When I first wrote about his moose experiments he said he was going to do pulled moose and I mentioned "fusion tacos."

He took me seriously. How seriously?

Image via ArcticBBQ.com

I've been shredding pork shoulders and found that with the nice fat cap, the Boston Butt is very forgiving. But wild game is notoriously lean. Drying it out is very easy.


How does Johannes do it? I'll let him tell you:


Yesterday was a great BBQ day. I got inspired by your vision on "fusion taco" and took a shot on pulled moose. Great success!


I had 5lb moose roast to cook. Low and slow.

Image via ArcticBBQ.com

I rubbed the meat with black pepper and placed it on the upper level of my Weber Smokey Mountain.Temperature inside the chamber was 180F in the beginning. No smoking this time.

It took 4hrs sharp to get internal temp up to 165F. Chamber temp varied between 210F - 250F during the process, I wrapped the moose in foil when temp was 130F and then continued cooking.


I was afraid that meat would get dry as it is very low fat. However, once rested in foil for 30 minutes, I started pulling it apart and it responded well. It was not as easy to pull as pork shoulder, but I can confirm it was moist, even juicy and pulled apart nicely enough.

Image via ArcticBBQ.com

Dinner was served with pulled moose tortilla "boats", chili and nachos. Excellent!

A couple of things will always be true for me regarding food:

- Mixing cultures and styles yields delicious results.

- Things wrapped in tortillas are good.

So Feliz Cinco de Mayo everyone. Keep being creative with food.


Oh, and next time you're shredding moose or anything, we suggest a pair of these:

Get your Dragon Knuckle Claws at: https://www.amazon.com/dp/B06XY7XCV9

Fern's Semi-Famous Solar-Powered Satellite BBQ

Image via FernsBBQ.com

Barbecue enough and you'll never stop smiling.

This is Fernando Martinez: San Diego BBQ lover. His passion pushes him to constantly get better. Not only can you taste it, you can see it.

"I started a very long time ago on a tiny grill that I propped up on bricks. I experimented with several different types of grills and cooking styles which have lead me to where I am today."

Where he is today is catering from a custom-built trailer featuring solar panels, two smokers, four 6V deep cycle batteries, a fridge system and satellite TV.

Yeah, they're watching football up there. Here he is cooking before Super Bowl LI:

In order to cook for his co-workers he used to load his Traeger in the back of his truck and drive it to work.

"There's got to be an easier way," he said. He says that a lot.

He wanted to mount his barbecue gear on the back of a trailer so he could easily tailgate and entertain. He found a $100 trailer for sale and headed down to see it, prepared to play hard-ball and offer $50.

When he found out a battered women's shelter was selling it, he paid $200.

When he outgrew that trailer, he bought a bigger one and aspired to cook as green as possible. His solar array and batteries allow him to barbecue off the grill for up to 43 hours.

Just because the barbecue is smoking doesn't mean the power plants must do it also.

He's a member of the Rub Life crew of BBQ enthusiasts, a bunch of skilled and down-to-earth slow-and-low meat lovers based in the South West.

Image via FernsBBQ.com

To me, chicken is one of the trickiest meats to cook. All of the parts are different sizes and shapes. So easy to over-cook, under-cook and burn.

I've asked him a couple of times about chicken cooking tips. So far, he's kept that to himself.

It's not a secret recipe if you tell everyone.

Maybe you can ask him.