Foodie Friday: Pulled Pork!

foodiefridaylogo2BBQ Pulled Pork!  Now that is tailgating food at its finest!

In my world the only way to do pulled pork is on a smoker with my secret BBQ rub.  Since not everyone has a smoker you can do this on a gas or charcoal grill using the indirect method.  The indirect method is simply cooking putting the heat source on one side of the grill and the pork on the other side.  It is best to put a drip pan under the meat to catch some of the drippings that will then help provide steam to the chamber.

What you need: 

  • 1 Pork Shoulder – These are called pork butt, pork shoulder or picnic cuts.  They come with and without bone, I prefer one with a bone.
  • Rub – There are plenty of commercial rubs available to try and some of them are great, there are also a number of recipes out there.  I suggest finding a recipe and using it and then if you enjoy the process next time maybe make some tweaks and make it your own.  I have tweaked my current recipe over 20 times and I finally have a rub that I really like for pulled pork and a separate one for ribs.
  • Patience
  • Old Bath/Beach Towel 
  • Aluminum Foil
  • Charcoal/hardwood chunks or chips  – If you are using chips use a smoker box or make a packet with aluminum foil and add your wet chips to the packet and throw it on the grill to give you some smoke.  If you are using a charcoal grill you can do the same as well as add chunks/chips to your charcoal.
  • Meat Thermometer 

What you do:

  • Cover your pork with your rub as early as 12 hours before you plan to cook it.  Some people like to slather on some mustard before applying the rub, I have done it both ways and do not have an opinion on the subject.
  • At least 30 minutes before you plan to start cooking pull your meat out of the refrigerator to allow it to come up in temperature.
  • Get your smoker or grill heated up to 225 – 250 degrees.  This is the temperature that you will be cooking at.  (I have been known to run my smoker up to 325-350 and have had great results, it cuts down on the cooking time and really saves on fuel.  This is something I suggest trying at least once.)
  • Once your grill/smoker is at temperature place it on the rack and close the lid.  Don’t keep opening the lid, the pork is still there – I promise!  Every time you open the lid you are costing yourself about 15 minutes in extra cooking.
  • Keep an eye on your temperature and enjoy your day.  You should check on it once an hour to make sure the temperature is staying steady.  Make any adjustments like adding additional wood, charcoal, or adjusting vents.
  • It takes about 1.5 to 2 hours per pound to cook.  About half way through check the internal temperature of the meat so you know where you are.
  • The temp will continue to climb during the cooking until you hit somewhere around 160-180 degrees.  This is what is called “The Stall” do not panic just let it happen and bask in the knowledge that you know that this is normal.  This is one of the most important parts of the process as this is when the connective tissue is breaking down and your pork is becoming awesome!
  • DO NOT PULL THE PORK OFF THE SMOKER AT 160-180 degrees…. no matter what your cookbook says about pork being done … Your pork is not done yet!  Yes you could eat it and not get sick but it won’t be tender and won’t be good.
  • Wait until the internal temp reaches 190-195 degrees, I have actually waited until 200 degrees before.  Now wrap it in foil tightly and then wrap it in an old towel.  If you have a cooler you can place your wrapped package into it or place it into an over or microwave that is not being used.  Let the pork rest for at least 20 minutes and as long as 2 hours.  This will allow the pork to continue to cook and open up a little.  No it will not be dry or over cooked.
  • Unwrap your present and pull the meat apart with your hands or use a fork.  Even though the pork has been resting for a while it is still hot so I suggest using a couple of forks… I use my hands but not everyone can handle the heat.
  • You can serve the pork a number of ways but I suggest not dumping a ton of BBQ sauce on before you serve it.  I am not against using a little bbq sauce on my pulled pork but if it needs sauce to be served then you screwed something up.
  • Enjoy Your Hard Work!



Kick Out The Ladder! Tech Tuesday at Buckeye Honda

Technology Tuesday at Buckeye HondaWe invite you to discover this inspirational metaphor that has helped impossible dreams come true.

Join our cinematic journey and unearth this unique way of advancing—from Honda associates who have kicked out the ladder, as well as those who have achieved success as a result of it. Watch this Honda philosophy in action, and learn the meaning behind it.

Have you ever had the ladder kicked out from under you?  Did you survive or just sit at the top waiting for someone to save you?  We get the ladder kicked out at Buckeye all of the time and those that figure out a way to move on are who get to stay and those that wait for someone to come get them don’t always make it.  Do you have a story like one of these?  Do you think this is a good lesson for young and old alike?  Let us know on our Facebook page or in the comment section.


Foodie Friday! Let’s Make Cheese Steak!

foodiefridaylogo2The biggest family and friend get together is almost here and we need food and not just any food we need awesome food… Yeah you know what I am talking about…. We all gather and and enjoy each others company and celebrate The Ohio State Buckeyes going to The Team Up North and bringing home a victory!

Wait… what?  You thought I was talking about Thanksgiving… um nope! Now don’t get me wrong I love Thanksgiving and I love the food, man do I love the food but if I shared with you the closely held family secret on how to make the best most moist turkey you have ever had, well then I would have to kill you and I don’t want to do either one.  Bring On The Cheese Steak!

Now before we get started, I am not from Philly and I do not make a traditional Philly Cheese Steak.  I think mine is awesome so we are going to call it Buckeye Cheese Steak or maybe Buckeye “awesome” Cheese Steak… or is the awesome just understood?  I have been known to make this with a provolone cheese but for this one I am going to go with a cheese sauce.

What You Need:
 6 full sized sandwiches:

  • 1.5 lbs of Meat – I prefer going with a rib-eye that has been cut extra thin.  You can also go with a high quality roast beef also cut thin from the deli and if you are wanting to stay away from beef (why?) you can choose to go chicken but it isn’t the same.
  • 6 Deli Rolls – You can go soft roll or crusty roll.  I prefer a crusty as they tend to hold up a little better.
  • 1 Yellow Onion, peeled and sliced
  • 3 Bell Peppers, seeded and sliced thick – Green, Red, Yellow just choose what you like or skip them if you don’t like them at all… see I am easy to get along with
  • 6 TBSP Butter

For the Cheese Sauce:

  • 8 ounces, Velveeta Cheese (You can go with the white or yellow it doesn’t matter)
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/4 cup of milk

What to do:

Once you have all of your veggies prepped start with your cheese sauce.

  1. Put the Velveeta, black pepper, Cayenne pepper and milk into a sauce pan and melt it down over medium heat.  Make sure not to burn it over too high of heat and feel free to add more spice once it is melted a bit if you like to spice it up.
  2. Heat up a skillet and melt some butter on it and grill those buns.  This adds a little something special to the sandwich but can be left out if you are in a hurry.
  3. Melt 2 tbsp butter in large pan over medium high heat.  Throw in meat and work it around the pan with a spatula or tongs.  If you are using deli roast beef we are just getting it hot and it should only take a couple of minutes.  If you are using steak it won’t take much time either but chicken will take a little more time since we need it to be cooked through.  Once the meat is done pull it from the skillet and place on a plate.
  4. Throw in some more butter into the same skillet that you used for the meat (don’t wipe clean, that is flavor in there) and reduce the temp to about medium or medium low.
  5. Throw in the veggies and let them cook until they start to get a nice dark golden color and are soft.  This can take 8- 10 minutes.  You can go with  more caramelized onion but it does take about an hour to do it.  I am not saying it isn’t worth it but it does take some time.  I love them but I am impatient.
  6. Open up your bun and pile on some meat and then pour a little cheese sauce over it and then layer some onion and pepper mixture and top that with a little more cheese sauce and finish with the bun top.
  7. Now eat them and cheer for your favorite team… unless it is that team up north!



Weekend Wednesday: Let’s Start Holiday Season Off Right…. NOW!

Weekend Wednesday at Buckeye HondaOK so maybe we won’t start it right now but we can start it this weekend!!

Lancaster Holiday Festival Parade


Enjoy the timeless tradition of the Holiday Festival Parade. Thousands of people line the streets to see; decorative floats, animals, tractors, live music, entertainers, Santa and much more.

Parade route begins at the Fairfield County Fairgrounds heading south on Columbus Street. Route turns east onto Main Street through Downtown. Parade goes north on Broad Street, returning to the Fairgrounds.

Buckeye Honda and Buckeye Toyota will be present in this year’s Holiday Parade, make sure you wave and say “Go Buckeye!!”  We might give you a treat!


Dates: November 22, 2013
Location: Easton Town Center
Hours: Friday 10 a.m.-10 p.m.

Easton’s 14th annual Holiday Tree Lighting Celebration will kick off this season’s holiday magic. Enjoy the anticipation of the season as the festivities begin with the grand parade, arrival of Santa Claus and the lighting of the 50-foot Holiday Tree. Make sure to capture that special moment while your child visits with Santa Claus and a variety of other special guests and activities.


Dates: November 22, 2013 – January 5, 2014
Location: Columbus Zoo and Aquarium
Hours: Sunday-Thursday 5-9 p.m. Friday-Saturday 5-10 p.m.
Admission: Adults $14.99. Seniors $10.99. Children 2-9 $9.99. Children under 2 free

Turn up the wattage on your holiday season with Wildlights at the Zoo. We’ve decked the halls, trees, bushes, everything but the animals with eco-friendly LED lights to bring you the brightest Wildlights display ever!


Dates: November 8, 2013 – February 16, 2014
Location: Columbus Museum of Art
Hours: Tuesday-Sunday 10 a.m.-5:30 p.m. Thursday until 8:30 p.m.
Admission: Adults $12. Seniors $8. Children 6 and older $5. Children 5 and under free. Admission is free every Sunday.

Our Think Outside the Brick exhibition returns with a group exhibition of innovative new work by artists who use LEGO brand building blocks. Think Outside the Brick is presented by CMA’s Center for Creativity, and features exhibitions and programs that demonstrate the tremendous creative capacity of LEGO.


Dates: November 22-24, 2013
Location: Greater Columbus Convention Center
Admission: VIP Spectator Passes for the weekend: $250, GA Spectator Passes for the weekend: $35 ($50 at the door)

The best teams from around the globe will compete in a three-day video game tournament for $100,000 in prizes playing the soon-to-be-released and highly anticipated game, Call of Duty: Ghosts (Xbox 360), and wildly popular PC game, Dota 2. Thousands of spectators are expected to attend and fans can purchase VIP and general admission passes online now.



Tech Tuesday: Mobility in 2088

Technology Tuesday at Buckeye HondaToday we bring you another video from the Honda Documentary Series: The Power of Dreams

This video discusses mobility and where Honda believes we are headed.  Honda dives into what transportation will be like in the year 2088.

What will transportation be like 80 years from now?  During these times, it’s difficult to say if there will even be people and civilization 80 years from now.  In a world that’s dominated by cars, by the burning of fossil fuels, and in a world where we only have 40 years of fossil fuels left, the engineers and leaders of Honda discuss how they are working to create a better future for transportation and what that future might ultimately look like.  Some of the things discussed are the internal combustion engine, alternative sources of fuel and energy, robotic cars, personal jet-packs, magnetic levitation, Google-maps directed personal space-ships and teleportation.

What do you think? What will be the prevalent mode of transportation in the year 2088?


Foodie Friday: Seared Scallops in a Jarlsberg Cream Sauce Served Over Pasta.

foodiefridaylogo2Foodie Friday!! Foodie Friday!! Foodie Friday!!

WOO HOO!  It’s Friday and that means time to cook!  Today we are going to skip the grill and make a fantastic pasta dish.  If you like the cream based sauces on your pasta you are going to love this.  It is super easy and full of flavor.

Let’s Get Cooking!

What You Need: 

  • 2 lbs of sea scallops
  • 4 oz of Jarlsberg cheese spread/dip
  • 4 tbsp of butter
  • 4 oz. heavy cream
  • Pasta of your choice, I prefer angel hair pasta  but spaghetti, fettuccine or even a rotini pasta would work well.

What You Do:

  • Get the water boiling for your pasta.  You can go ahead and start cooking the pasta now and it should be done once the scallops and sauce are done.
  • Melt the butter in a saute pan, we are using an electric skillet because that is what we have
  • Once the butter is melted add in scallops and saute them until they are no longer translucent, this should take about 5 to 7 minutes.
  • Remove scallops
  • In the same saute pan (do not wipe clean) add in the cream and Jarlsberg spread and whisk together until you have a well blended sauce.
  • Put the scallops back into the pan with the sauce and then pour over pasta.  You can also add the pasta into the pan and toss it a couple of times if you prefer doing it this way.
  • Serve with a nice crusty bread, small salad and your favorite beverage.

The backstory on this recipe.

Typically the recipes that are prepared for the Foodie Friday posts come from me.  I have either cooked it before, came up with it while driving to work or adapted something that a family member makes.  This recipe actually comes from Giant Eagle.  Last week I was in purchasing food for last weeks post, like I always do and I came across someone offering free samples near the seafood counter.  I normally skip these, I know shocking right, but this one intrigued me.  The person working the cart was not only friendly but also willing to talk to me about the recipe and how she made it.  When I walked in today she recognized me and confirmed the ingredients that I had in my head.  A big thank you goes out to the Giant Eagle in Lancaster OH.  Thanks!

Weekend Wednesday: Some Weekend Events To Consider

The Weekend Is Coming, The Weekend Is Coming!  What are we going to do?

Here are just a few things to consider this weekend when trying to come up with something to do.  From cartoons to crafts and museums to hockey we have you covered in this edition of Weekend Wednesday!

Craft Bazaar and Bake Saleolivedale
Olivedale Senior Center -253 Boving Road, Lancaster, Ohio 43130

Date: 11/16/2013
Time: 9:00a to 2:00p

Shop-till-you-drop Saturday, November 16, 2013 at Olivedale’s Craft Bazaar. Find those unique gifts to start your Christmas shopping. Also purchase baked goods for those Holiday family gatherings. This event is free and open to the public.

Bake Sale, Gift Basket Raffle, Olivedale Angel Food Cakes, and Olivedale Noodles.  Lunch items available: hot chicken and sloppy joe sandwiches, chicken & noodles, marching tacos and more. Take out.

Pickerington-Violet twp Historical Society: Open House/Historical Museum

Saturday, November 16, 2013

15 E Columbus St, Olde Pickerington Village, OH 43147


Event Details: Weekly Saturday Open House at the Pickerington-Violet Township Historical Society Museum, formerly the Carnegie Library. See tools, toys, fashions, furniture, photos, and more from days gone by. The Museum also features a Gift Shop with books, prints, notecards and Pickerington logoed merchandise. Museum admission is free!


Dates: September 7 – December 28, 2013
Location: Wyandotte Winery
Hours: Saturdays 12:30-1:30 p.m. and 3:30-4:30 p.m.
Admission: Free. Reservations Required
Address:4640 Wyandotte Dr. Columbus, 43230

During the tour we will talk about the history of Wyandotte Winery, about the wine making process, and about how we make wine at Wyandotte. The tour lasts from 45 to 60 minutes and is all inside. Informative, educational, and fun! The tour is free, but reservations are required due to limited space. Visit our events calender at to make a reservation.


Dates: November 7-17, 2013
Location: Columbus College of Art & Design, Canzani Center Gallery
Hours: Tuesday-Friday 10 a.m.-7 p.m. Saturday-Sunday noon-5 p.m

This festival is the longest running film festival in the United States. The festival honors and screens the work of makers whose creations of vision, beauty and power help us understand the complexities of our world by using their committed artistry to touch our minds and hearts.


Dates: November 16, 2013cartoon
Location: CCAD Canzani Center Auditorium
Hours: Sat., 10-11 a.m.
Admission: Free
Address:60 Cleveland Ave.Columbus

This year the Columbus International Film + Video Festival Saturday Morning Cartoons for Kids brings to the screen animated stories of a Russian boy who wants to play baseball in Siberia, a trio of healthy food heroes, an Oneida tale of a young turtle and a foolish beaver and a locally produced cartoon about a sphere who doesn’t fit in a land of squares. Join us for a great morning of award winning animations on November 16 at 10am at the Canzani Center at the Columbus College Of Art & Design. Admission is free for kids, students of all ages, CCAD staff, and CIF+VF members. All others just $5.


Dates: November 15, 2013
Location: Nationwide Arena
Hours: Friday 7 p.m.