David

The trimmed pork belly is rested to room temperature, then scored in cross-hatch fashion across the fat layer and seasoned liberally with Head Country’s Sweet and Spicy Championship Seasoning. The pork belly is smoked and roasted over hickory wood to an internal temperature of 190F, sliced into cubes, then skewered along with fresh hunks of tangy pineapple and grilled over searing heat, while layer after caramelized layer of Head Country Hickory Smoke Bar-B-Q Sauce is basted upon the skewers. -Cheers and long live the adventure, David 4 cups hickory wood smoking chips, soaked in water 1 hour prior to use 8-10 metal or wooden skewers, if wooden, soaked in water 1 hour prior to use Preheat the Smoker: Ignite charcoal with a chimney starter and prepare smoker to 225F. Apply soaked hickory wood chips to infuse another level of flavor throughout the cook. Using a sharp chef’s knife, score the pork belly’s fatty top in a crosshatch fashion, then liberally apply a rub of olive oil, Head Country’s Sweet and Spicy Championship Seasoning, garlic powder, and salt and pepper, to taste.

The gateway to Morocco’s rich history and modern culture is entered through the ancient capital city of the Kingdom’s southwestern region, located in the foothills just beyond Africa’s snow-capped Atlas Mountains, a day’s drive from Tangier and Fez, and 3 hours due east from deep blue waters of the Atlantic Ocean which caress the golden coastlines of port Moroccan port cities, Agadir, Essaouia, and Safi. Over the course of two weeks in Morocco it was our intent to experience our travels in it’s most organic sense, from the chaotic hustle, bustle and commerce of the grand medina, to intimate conversations over wine and woodwinds with new local friends, to trekking the awe-inspiring topography which surrounds the kingdom, to the enchanting aromas, flavors, textures and techniques of both preparing and savoring all that is Moroccan cuisine. While this was the lone less than desirable point of our two week trip in Morocco, I’d recommend following these 3 quick tips for car rental and driving in Morocco and I’m sure all will go swift and swimmingly – Surprisingly, the biggest scam in the business was not the confusing array of insurance coverage options upon initial rental or the surprise of not getting the actual car you rented, but the haggling necessary when you safely return your vehicle at the end of your trip – be prepared for the lot boy to advise “your car is ‘dirty’ and it will cost an additional 50-100MAD or they’ll hold your credit card for the total amount of the deposit. On our last day in Africa, under beautiful blue Moroccan skies with a panoramic view across the sprawling cityscape of old world Marrakech, I’m thrilled for the opportunity to work in the open-air rooftop kitchen of Riad Africa and Spa, studying the finer art and science of indigenous recipes, tagine techniques, and preparation of livefire Moroccan cuisine.

Inspired by my travels across the breathtaking, culture-rich Atlantic coastlines of Morocco, this Casablanca-themed chili is loaded with Harissa-spiced grass-fed Australian Lamb, rich Spanish pork chorizo, hearty chickpeas and sweet potatoes, a garden of tender winter kale and aromatic regional herbs. In a heavy-bottom stock pot (or Dutch oven) over medium-high heat warm olive oil, then sauté onion and garlic until fragrant and just translucent in color. Cover and bring to simmer, slowly cooking until liquid reduced by ⅓. Toss in chickpeas and sweet potatoes and continue to cook for an additional 30-45 minutes, stirring intermittently. Meanwhile, in a sauté pan over high heat, brown the ground lamb and chorizo with olive oil and 1 tablespoon of harissa, but be cautious to not overcook.