Believe it or not we had a snow day. So, snow day equals deep cleaning the house day! Yay! This may make me sound like a ultra neat freak; however, I just can't beat that lemon fresh sent that smells like spring. Ahhhh! The extra time on my hands also got me thinking about the great throwdown which will be occuring within the summer months between myself and me fatha! So, I e-mailed a couple of mi amigos (Bobby Flay and the owners of Fiorella's Jackstack BBQ) this question:
Within the summer months, I am co-hosting a BBQ throwdown with my father. We are co-hosting a couple’s wedding shower for my sister. As a resident of Kansas City, the theme came about from Bobby Flay's show and our family's great passion for awesome food. My assignment is the almighty pork loin. I have requested to use the gas grill and have a killer rub; however, am questioning the use of a smoker. My rub includes typical native ingredients indigenous to the Kansas City BBQ area, but also utilizes the smoky aromas of smoked paprika. With the smoked paprika in mind, is there really any need to slave over a smoker all day in order to achieve my throwdown greatness?
Any suggestions?? I have also began formulating the ideas to change the format of my blog. Since I love and have a huge passion for food....why not share it with you all? While the population is quite small right now, I believe we could all share something that is great. Hopefully, some of that being my food. I don't want this turning into one of those typical blogs where you see a photo of everything I ate that day, but maybe something with some good ideas for you and your family to share. What are your thoughts?