Smoked Pulled Pork
Pulled pork is the first thing I became really comfortable smoking and being able to achieve a consistent end product. Dare I say perfect? I mean, the recipe is made the way, I really like it so I guess it’s perfect for me. And it’s become pretty popular with whomever, I have made it for…
10 Year Anniversary: Tory’s Last Meal
Whilst browsing our site for my favorite dessert posts, I began to think about all my favorite meals, and that brought me to thinking about what my last meal would be. I’ve always said it would contain Cool Ranch Doritos, and I maintain that, but you don’t need a blog post for that. Here I…
10 Year Anniversary: Top 10 Favorite Kitchen Gear
Earlier this year we were hosting a barbecue day with some good friends of ours and as we were prepping food in the kitchen and my friend is looking through drawers from some tool or another she proclaims “we need to just look through Dana’s kitchen to find all the tools we need.” Apparently, I…
10 Year Anniversary: Summer Potluck
Happy Fourth of July! I can’t think of a day that epitomizes summer eats more than the 4th of July. Many of us spend time outside on the 4th, some go to or host big parties, smoke meats, or grill. In Minnesota we like to congregate by the lake. So I wanted to share our…
10 Year Anniversary: Tory’s Sweet Favorites
Hello! After a long hiatus, I am back. And really only because Dana peer pressured me. I was browsing our dessert recipes on the blog for this post and a couple of things struck me: there are not enough ice cream recipes. I blame myself. Dana proclaimed me the ice cream queen of the family…
10 Year Anniversary: Dana’s Savory Favorites
Gravel and Dine is turning 10 on July 11. I cannot believe that a DECADE has gone by since Tory and started the blog. It seems like a lifetime ago. These 10 years have allowed me to preserve some of our favorite family recipes (although I have many more to go), try to recreate more…
Smoked Apple Slaw
Whenever we fire up our smoker – we try to find ways to fill it up. Whether we’re planning to smoke a pork butt overnight and decide to throw on a pan full of garlic cloves in oil, smoke a bunch of onions until they are caramelized while we are cooking brisket or just cooking…
