Welcome to Grill’n Time. You are about to experience some of the best tasting blog postings in Internet history. You will get some pointers on cooking and grilling from our kitchen and back yard. I will share reviews of recipes found in some of my favorite books that I use as well as share a few things that the book might not.
My experience cooking over an open fire dates back to my childhood living on a pig farm. There it was not uncommon for a holiday weekend like this past weekend to be filled with days of preparation to get a whole pig, minus some pieces for the hash ready for a big feast at our little farm in upstate South Carolina. There just outside of Clinton, SC we kept anywhere from 100 to 200 pigs growing for market, home made sausage, and good old fashion pig pickin feast in our back yard. I am not likely to cook a “whole hog” anytime soon, but I do plan to cook my share of the other white meat.
These days I hold residence in a comfortable little suburb community just outside of Charleston, SC. My wife has recently helped me replace my five year old gas grill with a nice new charcoal grill. It was a great father’s day celebration at the Osborne house this year. I was promoted to Grill Sergeant according to the new t-shirt I received.
Join us as we share our experiences here at Grill’n Time.
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