My New Toy. Gearing up for the Pork Smackdown at Memphis in May.

Today I received my very own infrared grill from Char-Broil. It grills, roasts, and even smokes slow and low by using radiant heat like that which naturally occurs with a wood or charcoal fire. The idea is that it keeps meat moist because it heats the meat, not the air around it. I don't cook often with gas because it lacks in flavor and can cook too dry. Infrared grills are supposed to answer that.

I can't wait to demo the infrared grills at Memphis in May. I'm going as a guest chef for Char-Broil. Until today, I thought I'd be working at a booth, demonstrating grilling on various models.

Guess what? I found out today that I'd be having much much more fun than that. I'll first help a celebrity contestant in a grilling competition on Thursday.

On Friday, I'm in the competition. Twice. I'll be going head to head in a Pork Smackdown with Larry Gaian of BBQ Grail (and the inventor of Moink Balls, bless his soul), and Mike Hedrick of Pit Crew Barbeque.

These two are classic good ol' boys. Mike even MC's or something like that at Nascar for god's sake.

I'm going to show them how it's done.

We'll be cooking pork loin at the competition, so tonight, that's what we're having for dinner. And tomorrow. And the next day after that. I'll let you know what I think of the results.

Stay tuned for more news about the Smackdown or Memphis in May.