BBQ

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  • 10 best bbq grilling tips and tricks for beginners

    mybestsmoker.com
    younussmoker
    26 Jul 2014 | 5:56 pm
    If you are new to barbequing, you may be a bit overwhelmed. Grilling out is not as complicated as it looks, however, but you are probably looking for some good bbq tips. For anyone just getting to know their way around a grill or a smoker, there are plenty of grilling techniques and smoking meat […] The post 10 best bbq grilling tips and tricks for beginners appeared first on .
  • Sep 30, Crunchy North Carolina Red Slaw

    Barbecue & Grill Blog
    30 Sep 2014 | 12:57 pm
    This North Carolina Red Slaw recipe uses BBQ sauce instead of mayo, to make something crunchy and wholesome, perfect with slow smoked pork and more
  • The BBQ Sandwich, Rethunk

    livefire
    Curt McAdams
    23 Jul 2014 | 2:58 pm
    The sandwich, whether pulled pork or brisket or rib-ends or pulled chicken, is at the heart of the barbecue world. Chicken and ribs don’t need bread, but it’s often served with it anyway. Traditionally, it’s been the same thing for years, though a great way to have bbq: a bun or bread, stuffed with meat and topped with bbq sauce. There’s a Columbus, Ohio, based chain called City BBQ. Their claim to fame is that the founders won the brisket category years ago at the American Royal. And, even though it’s in Ohio, they do really good bbq. Now they’ve added a…
  • Chinese BBQ Pork

    Cowgirl's Country Life
    cowgirl
    24 Sep 2014 | 8:39 am
    I've made this quite a bit and really love the flavor of the pork. Also this method of grilling the whole pork loin is quick and it will feed several people. I butterfly a pork back loin ... (tenderloins work fine, they can be marinated whole) I scored the meat to soak up all the marinade goodness... made the marinade... make two batches if needed to cover the
  • Grilled Peaches For Later

    livefire
    Curt McAdams
    30 Sep 2014 | 4:20 pm
    This has been an odd season. With the cooler weather, produce has been available later than I remember seeing it. I just got some fresh peaches that were great. So I bought some more. Then I realized I couldn’t eat them all. What to do, what to do? The answer was actually quite easy… Can them! Canning fruit is really simple, as a lot of fruit doesn’t need anything to keep if canned properly. The acidity is low enough to keep the fruit safely. But I couldn’t just can plain old peaches, could I? If you’ve been around here much, you know that I can’t!   I…
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    livefire

  • Grilled Peaches For Later

    Curt McAdams
    30 Sep 2014 | 4:20 pm
    This has been an odd season. With the cooler weather, produce has been available later than I remember seeing it. I just got some fresh peaches that were great. So I bought some more. Then I realized I couldn’t eat them all. What to do, what to do? The answer was actually quite easy… Can them! Canning fruit is really simple, as a lot of fruit doesn’t need anything to keep if canned properly. The acidity is low enough to keep the fruit safely. But I couldn’t just can plain old peaches, could I? If you’ve been around here much, you know that I can’t!   I…
  • Buffalo Trace Distillery Tour

    Curt McAdams
    31 Aug 2014 | 9:11 am
    I want to be clear that I still believe that Scotch whisky is the greatest things on the planet. However, Scotland is far away, and bourbon isn’t! At the same time, there’s some pretty good bourbon, too. While Scotch has a really wide band of possible flavors, the corn requirement in bourbon means that the band of flavor potential is narrower than that for Scotch. I would like to try some peat-influenced bourbon sometime, though! Being in southwestern Ohio means I’m just an hour or so from the closest bourbon distilleries in Kentucky. There are some in Ohio, too, and a rye…
  • Pickle Tasting

    Curt McAdams
    27 Jul 2014 | 9:55 am
    It’s been a week since I made pickles for the first time, and time to try them out! We opened up some of the plain dill pickles to try. They’re good, and vinegary. A bit sharp, but they should mellow over time. For plain dill pickles, I think I would add a bit more spices to it to add something to the vinegar, or use a bit more apple cider vinegar. Definitely good, though. The other jar I opened had the old-fashioned in it, meaning rye whiskey with a couple dashes of bitters, along with a bit of Maguey Sweet Sap. It’s really a whiskey cocktail, as an old-fashioned would have…
  • The BBQ Sandwich, Rethunk

    Curt McAdams
    23 Jul 2014 | 2:58 pm
    The sandwich, whether pulled pork or brisket or rib-ends or pulled chicken, is at the heart of the barbecue world. Chicken and ribs don’t need bread, but it’s often served with it anyway. Traditionally, it’s been the same thing for years, though a great way to have bbq: a bun or bread, stuffed with meat and topped with bbq sauce. There’s a Columbus, Ohio, based chain called City BBQ. Their claim to fame is that the founders won the brisket category years ago at the American Royal. And, even though it’s in Ohio, they do really good bbq. Now they’ve added a…
  • Whiskey Pickles

    Curt McAdams
    20 Jul 2014 | 7:27 pm
    No grilling today, but I have wanted to try my hand at something new – pickling! If you’ve read much here, though, you might guess that I’m not just doing regular old pickles. I have had some Brooklyn Brining Company’s whiskey-related pickles, and found a recipe trying to duplicate that on Cupcake Rehab. I had to make some changes, though. The recipe calls for a bit of maple bourbon, but I used Maguey Sweet Sap and Larceny bourbon for some, with Jefferson rye and Woodford bitters instead of the bourbon in some of the pickles. I also swapped chipotle flakes for red…
 
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    Cowgirl's Country Life

  • Chinese BBQ Pork

    cowgirl
    24 Sep 2014 | 8:39 am
    I've made this quite a bit and really love the flavor of the pork. Also this method of grilling the whole pork loin is quick and it will feed several people. I butterfly a pork back loin ... (tenderloins work fine, they can be marinated whole) I scored the meat to soak up all the marinade goodness... made the marinade... make two batches if needed to cover the
  • Hickory Smoked Garlic Chicken on the Char-Broil

    cowgirl
    19 Sep 2014 | 8:59 am
    I'm a garlic lover...no doubt about it. If vampires DO exist, I have no worries. :) This is the latest cook I did for the Char-Broil live site. I used the grill top infuser and a few hickory chips to smoke the bird on the Char -Broil 4 burner Infrared. (love the grill and the infuser, both have worked out great for me) I slathered the bird with garlic butter, placed more under the skin
  • Camping

    cowgirl
    19 Sep 2014 | 8:43 am
    Spent a few days at a new camp spot last week. A little lake in Kansas. Whoda thunk there would be such a pretty place in the middle of the milo and corn fields in western Kansas. :) I didn't do any campfire cooking or fishing but enjoyed visiting with relatives. Time went by too fast. Hope to do this again in the near future!
  • A Venison Backstrap Stuffed with Wild Dove

    cowgirl
    9 Sep 2014 | 7:53 pm
    Wasn't really sure what to call this. I've made them before and really like em. I was able to use some of the dove from opening day.....and also a piece of venison backstrap from last rifle season. the backstrap was from a white tail doe... butterflied the venison to lay flat, gave the meat a quick cure with TenderQuick for one hour.. I de-boned the dove breasts... pounded
  • Cinderblock Pit, Bushel of Hatch Chiles and my Cookin' Rake

    cowgirl
    6 Sep 2014 | 8:41 pm
    What else would a girl want on a pretty day. :) It's Hatch Chile season around here. Hatch Chiles are grown in New Mexico and they are some mighty fine tasting buggers. I live close enough to NM that the grocery stores here carry the chiles and you can buy them by the bushel..... also have them roasted right at the store if you want. I opted to roast my own. You can get Hatch chiles as
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    MAD MEAT GENIUS

  • SAUCY SALLY

    30 Sep 2014 | 6:46 am
    Through out the competitive barbeque season we meet a lot of people who create and sell barbeques sauces and rubs. Ms. Goofy has become good friends with Christine a certified barbeque judge. When Christine is not judging bbq she just so happens to sell Saucy Sally barbeque sauce manufactured by Spice Island of Auburn, California. Christine generously gifted us several bottles of her product. It did not take us long to break open the “Slow Hand Smoulderin Chipotle BBQ Sauce. This will be the perfect excuse to fire up the grill and smoker for beef ribs and bacon wrapped stuffed mushrooms. I…
  • HANGER STEAK

    27 Sep 2014 | 6:11 am
    The Hanger steak is sometimes referred to as the 'Butchers Steak' because the butcher would save this flavorful cut for himself. The recently released or paroled 'greatwhite hunter' and yours truly went on a mini 'Meat Adventure' Our journey brought us to Angelo's Meats and then Willowside Meats. Willowside Meats has a fantastic offering of aged corn-fed beef for sale. They also have grass fed beef for hipster's. The 'greatwhite hunter' was the first through the door at Willowside and proceeded to order the whole t-bone and rib-eye racks. He cleaned out the meat case. Luckily there were some…
  • JOHNSON FARM

    24 Sep 2014 | 12:00 am
    Johnson Farm is the location of Leonardo's Produce, our new favorite Sunday produce excursion. They own the land which Leonardo organically tends and runs his market. Johnson Farm has a small line-up of quality products that is raised and produced on their property. Johnson Farms has local honey, farm fresh eggs, Berkshire pork and next month, Black Angus beef. Today we want to share our purchase of Berkshire pork rib chops and a small roast.The grill and smoker will transform this heritage pork to some tasty meals.We grilled some rib chops. A light dusting of "The rub of the day" would be…
  • THE FINALS NORTH STATE BBQ CHAMPIONSHIP

    21 Sep 2014 | 2:40 pm
    What a ride! This was a four event contest that just kept getting better. The North State BBQ Championship finals were held at the Feather Falls Casino yesterday. The weather could not of been nicer. Mother nature shined down on thirty two barbeque competitors, bikers, judges, gamblers and the bbq hungry enthusiasts. We would like to share some images with you.This was a three meat competition consisting of chicken, tri-tip and pork ribs. Thirty judges including Ms. Goofy and myself sampled and scored some of the best smoked meats in Northern California. It never stops amazing me the magic,…
  • NORTH STATE BBQ CHAMPIONSHIP

    20 Sep 2014 | 12:00 am
    This is the final showdown in the North State BBQ Championship.. This is the third and final round to be held today at Feather Falls Casino. Ms. Goofy and I will be there with our polished judges badges. It promises to be a great time. See you there!
 
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    Slap Yo' Daddy BBQ

  • Slapilicious Smoke and Fried Chicken Wings

    WEB Admin
    29 Sep 2014 | 12:02 am
    Slapilicious Smoke and Fried Chicken Wings   Print Prep time 15 mins Cook time 30 mins Total time 45 mins   I like to snack while waiting for my long-haul meats like brisket and pork butt to cook in my pits. Whenever I see chicken wings on sale, I like to toss some wings in my smoker to make a...
  • My Father, a butcher in Oakland (Part 5), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    29 Sep 2014 | 12:01 am
      Now that my Dad is older, I listen to his stories with more attention than I did in the past. Dates and names seem more important, though I’m not sure why. Luckily, his memory is good, if not better than my own. He also seems more interested in sharing those memories than before. I’m grateful for the sacrifices that...
  • My Father, a butcher in Oakland (Part 4), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    22 Sep 2014 | 8:47 am
    The Schaefer family did well by the meat business and owned a large piece of land in nearby Dublin, CA. It was called Schaefer Ranch and once a year, Otto Sr. and then his son, Butch would invite his friends and family over for a barbecue. Imagine going to a barbecue hosted by butchers? Who wouldn’t attend? I was only...
  • Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese

    WEB Admin
    18 Sep 2014 | 6:50 am
    4.0 from 1 reviews Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese   Print Prep time 15 mins Cook time 45 mins Total time 1 hour   For an extra special treat, here’s an easy beef lover recipe that’s sure to impress, If you’ve never smoked, and then grilled a steak in a charcoal grill...
  • My Father, a butcher in Oakland (Part 3), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    15 Sep 2014 | 6:30 am
    My father is a humble and friendly man. He is the kind of guy that starts a jovial conversation with his neighbor while waiting in a long line at the post office. He has a fondness for people and treated customers with respect. Customers had nicknames like Mama or he would use the lingo at the time by saying, “What...
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    The BBQ Central Show

  • September 30, 2014 – Official Archive

    greg
    30 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include:  - Jennifer Brand of Brand Solutions Group joins me to talk up the impending American Royal BBQ Competition that takes place this weekend. - Rich Parker from IBQ’n and The BBQ Superstore joins me to recap his big win at the Sam’s Club National finals this past weekend. - “The Legend”…Mike Mills joins me to talk about the American Royal, his friend Pat Burke, and his history in the industry to date.  This segemnt easily has the potential to…
  • September 23, 2014 – Official Archive

    greg
    24 Sep 2014 | 5:51 am
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include:  - Reggie Kelly from Kyvan Foods joins me to talk about his unique brand of products and what led him in to the food business after a very successful NFL career with the Atlanta Falcons and Cincinnati Bengals. - Sterling Ball from big Poppa Smokers gets re-loaded after the internet metldown of 2014 happened last week.  - Patrick Paquette from the Basic BBQ Team stis in for the show…we will talk about his journey down to Bentonville for the Sam’s Club Final…
  • September 16, 2014 – Official Archive

    greg
    16 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - Sterling Ball from Big Poppa Smokers stops by to talk on a number of topics - Competition Chicken Round Table in the 2nd hour with Butcher BBQ, Clark Crew BBQ and Smoke Me Silly. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets  
  • September 9, 2014 – Official Archive

    greg
    9 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - A visit from monthly guest Meathead Goldwyn from Amazing Ribs. ​- Clint Cantwell from Grilling.com talks about his win on “Grilled” - September 11th rememberance segment…I will never forget! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets  
  • September 2, 2014 – Official Archive

    greg
    2 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include:  - A visit from monthlyguest Ray Lampe for the Ask Dr. BBQ Segment. ​- Patruck Paquette from the Basic BBQ Team - Dave Benjamin from Hot Box Grills - Scott Roberts reviews sauce and rub!! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets  
 
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    Char-Broil LIVE

  • Rotisserie Chicken Without The Rotisserie

    Chris Grove
    1 Oct 2014 | 9:22 am
    Those rotisserie chickens at the grocery store can been pretty tempting, right?  They are hot, ready to go and normally not much more than the cost of a whole raw chicken from the meat department. Their downside is that you don’t know how long they have been sitting under that portable heat lamp and your flavor profiles are pretty limited.  That’s why I like to do my own rotisserie chickens at home.  Normally I do this on my Char-Broil Gourmet using a Char-Broil® electric rotisserie accessory, but this weekend I decided to try doing a rotisserie-style chicken in the…
  • Smoked Pork Country-Style Ribs on a Gas Grill

    SheSmoke
    24 Sep 2014 | 7:13 am
    Want to smoke an easy “rib” dinner on a gas grill? Try these country-style ribs. Country-style ribs, those meaty boneless “ribs” sold in grocery stores, are not really ribs, but rather part of the pork shoulder. A lot of folks don’t quite know what to do with them – they look good, but if you try to simply cook them like a chop, they will be too tough. I’ve found cooking them somewhere in between a chop and a rack of ribs, both in temperature and time, is what they need. Because they have a fair amount of connective tissue, country-style ribs need…
  • Turn Your Gas Grill Into A Smoker

    Char-Broil
    20 Sep 2014 | 3:40 pm
    Smoking meats and vegetables is a great way to add new flavors to old favorites. And it’s not necessary to spend thousands of dollars on an expensive smoker to get fantastic results. If you own a gas grill and a roll of aluminum foil you can smoke like a pitmaster without any special equipment. Turning a TRU-Infrared® grill – or any other gas grill – into a smoker is easy. And not as time-consuming as you’d think. Just add wood chips. Using wood to add flavor to food will up your grilling game. “Smoke adds a different flavor profile to food,” says LaDon…
  • Hickory Smoked Garlic Chicken

    Cowgirl Jeanie
    19 Sep 2014 | 5:29 am
    This is an easy smoked chicken recipe for both fans of hickory-wood smoked chicken and garlic lovers. Using the Char-Broil® Grill Top Infuser makes smoking the bird a breeze! I make a simple compound butter by combining fresh minced garlic, onion powder and softened butter. Apply the flavored butter under the breast skin on the bird, then slather the outside of the chicken with more of the delicious mixture. Add garlic and onion to the cavity, then season with coarse salt and freshly cracked black pepper and it’s ready for the Char-Broil Infuser. Using my Char-Broil® 4 burner…
  • Creole Catfish Leek Bundles

    Cowgirl Jeanie
    17 Sep 2014 | 9:43 am
    One of my favorite activities is fishing. Spending time by the water, relaxing, enjoying the scenery… if I happen to catch a fish it’s a bonus. Nothing tastes better than a freshly caught fish by the lake. This is where the Char-Broil® Grill2Go™ comes in handy! The Char-Broil Grill2Go is a great little cooker to carry with me. It’s light weight and doesn’t take up much room. I used a freshly caught catfish for this cook but any fresh fish fillets would work well. I gather my ingredients for the catfish bundle… fresh diced peppers, onions, tomatoes, garlic and…
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    Cooking Outdoors

  • Steak and Mushroom Scallops Tailgate Recipe

    Gary House
    1 Oct 2014 | 3:52 pm
    Steak and Mushroom Scallops Tailgate RecipeI finally managed to get a steak dinner into one bite!Perfect for tailgating or homegating in your back yard on game day. Using a simple combination of my favorite steak toppings, bacon, mushrooms, blu cheese, seasoned with McCormick Montreal Steak Seasoning, rolled up into a scalloped sized morsel, a perfect recipe for the perfect game. My inspiration came from McCormick’s Grilling Flavor Forecast Trend of “Big Flavor Small Bites” which is what tailgating is all about!Steak and Mushroom Scallops Tailgate Recipe  Author: Gary House…
  • Sunday Morning Comics September 28, 2014

    Gary House
    28 Sep 2014 | 4:04 am
    Sunday Morning Comics September 28, 2014   The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning…
  • Sunday Morning Comics September 21, 2014

    Gary House
    21 Sep 2014 | 4:35 am
    Sunday Morning Comics September 21, 2014  The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics…
  • Chipotle Potato Stackers | Tailgating Recipe

    Gary House
    19 Sep 2014 | 12:05 pm
    Chipotle Potato Stackers | Tailgating RecipeHere is another great recipe from my friends over at Klondike Brands! One of my favorite Tailgate Recipes with just the right amount of crunch and spicy kick to it. Perfect as a single dish by itself of served with your favorite Tailgate recipe! Klondike Rose Potatoes are simply delicious when cooked this way!Chipotle Potato Stacks Ingredients:4 medium Klondike Rose® potatoes, sliced on mandolin 2 tbsp. olive oil 1/2 tsp. salt 1 whole Chipotle Pepper packed in Adobo sauce 2 tsp. Adobo sauce 1 clove garlic 1 tbsp. grated lime zest 1 tbsp. fresh lime…
  • Sunday Morning Comics September 14, 2014

    Gary House
    14 Sep 2014 | 6:42 am
    Sunday Morning Comics September 14, 2014 The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics September…
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    The Dirty Smoke

  • Product Review: Barbecue Grill Brush by Optimal Kit

    Dru Chai
    6 Sep 2014 | 2:30 pm
    I hate cleaning. I really do. Whether it's dirty dishes, house chores, whatever it may be -- it's just not something I want to do. But as a backyard BBQ griller/smoker, cleaning is an absolute necessity. The grates need to be cleaned for the next session, and if you don't, who knows what type of bacteria will start forming on there. Nobody wants to get sick from a BBQ party, that's for sure.There are countless grill brushes out on the market, and I've used quite a few over the past several years as a BBQ enthusiast. Recently, I got the chance to try out the Heavy Duty Brass Barbecue Grill…
  • Juicy Pork Dumplings at Din Tai Fung, South Coast Plaza

    Dru Chai
    18 Aug 2014 | 9:39 am
    By Dru ChaiLet the juicy pork dumpling madness begin. Today marks the official public grand opening of Din Tai Fung at South Coast Plaza. Din Tai Fung is a high-end Chinese restaurant that has earned countless accolades for their food. South Coast Plaza is the largest upscale shopping mall on the West coast with sales of over $1.5 billion (yes, billion with a "B") every year.South Coast Plaza location: Replaced the old McDonald's spot by Sears You're probably saying, what? Isn't this a BBQ blog? Yes, you're right. But it's also about the ingredients and the meat. I'm all about the…
  • Eating Out: Wood Ranch BBQ Burnt Ends

    Dru Chai
    16 Aug 2014 | 3:15 pm
    By Dru ChaiI'm not kidding when I say that I dream about burnt ends. Seriously. I was at a tropical island and I was being fed burnt ends by some beautiful bikini-clad women. Anyway, never-mind that part. What we're talking about are the perfect burnt ends -- the outside with just the right amount of smokiness and bark, the inside juicy and tender meat with the fat rendered down.So it's no coincidence that when I smoke a packer brisket, I most look forward to making burnt ends. Proper burnt ends are made from the "point" of the brisket -- cut up into cubes, seasoned again, then…
  • Eating Out: Fresh Brothers in Newport Beach

    Dru Chai
    16 Aug 2014 | 9:29 am
    By Dru ChaiI love buffalo wings. Whenever I'm a restaurant or bar, I always look for buffalo wings on the menu. And yes, I'm that guy who goes after the drumstick first. One of the things I look for in a good chicken wing is the texture -- Is it soggy or crispy? Is it meaty or skimpy? Sometimes, you have to sacrifice one over the other and it's a major let down.I recently checked out the grand opening of Fresh Brothers in Newport Beach, the chain's first location in Orange County. They have a dozen LA locations under their belt, and I knew they served pizza, but what really intrigued me…
  • Review: Grill Daddy Heat Shield Tongs and Spatula

    Dru Chai
    11 Aug 2014 | 7:11 pm
    By Dru ChaiBBQ is a multi-billion dollar industry -- that's BILLION with a "B." A large chunk of that are the accessories. Everyone knows you just can't have a grill and be done with it. There's just so much more to improve upon your BBQ grilling and smoking experience. According to HBPA's 2013 State of the BBQ Report, some of the most popular utensils are long-handled tongs (72%) and long-handled spatulas (54%).Recently, I spent a few grilling sessions using a couple of GrillDaddy's products:- Grill Daddy Heat Shield Stainless Steel Tongs- Grill Daddy Heat Shield Stainless Steel…
 
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    Outdoor Cooking Magic

  • Pineapple Upside-Down Cake – An Easy Dutch Oven Dessert

    Scott
    27 Sep 2014 | 9:49 am
    One of the most popular and easy dutch oven desserts to make is pineapple-upside down cake.  It looks great, tastes delicious, and is super easy to make.  The only difficult thing is figuring out how to flip it over when you get done! To start, get your coals going and your Dutch oven heating up. … Continue reading » Pineapple Upside-Down Cake – An Easy Dutch Oven Dessert is a post from: Outdoor Cooking Magic
  • Cooking Tuscan Kale Bean Sausage Soup from SeasonsAndSuppers.ca

    Scott
    19 Sep 2014 | 9:03 pm
    Thursday was a nice warm day, probably one of the last really warm days that we'll have for awhile, so I decided to leave work early and have a lazy afternoon.  I work a 4-10 schedule, so it also meant an early start to the weekend.  I wanted to cook something outside, since it's been … Continue reading » Cooking Tuscan Kale Bean Sausage Soup from SeasonsAndSuppers.ca is a post from: Outdoor Cooking Magic
  • Interview with Mark Hansen from MarksBlackPot.com

    Scott
    16 Sep 2014 | 4:04 am
    I recently had the opportunity to interview Mark Hansen.  Mark is all about Dutch oven cooking, runs what may be the longest continually running website on Dutch oven cooking and has authored four books on Dutch oven cooking (highly recommended and are listed at the end of this post).  I had a great time talking with Mark … Continue reading » Interview with Mark Hansen from MarksBlackPot.com is a post from: Outdoor Cooking Magic
  • Spicy Shredded Grilled Chipotle Chicken

    Scott
    3 Sep 2014 | 9:17 pm
    I decided to continue my quest of looking for delicious recipes on some of the fantastic food blogs and one of the top ones is definitely Pinch of Yum, which had a delicious sounding recipe called Spicy Shredded Chipotle Chicken recipe.  It seemed tailor made to adapt to the grill and the results were delicious. … Continue reading » Spicy Shredded Grilled Chipotle Chicken is a post from: Outdoor Cooking Magic
  • QOTM: What Is Your Favorite Dutch Oven Dessert?

    Scott
    1 Sep 2014 | 3:38 am
    It's time for another Question of the Month.  My new approach worked out great last month, so we are doing it again!  I've sent the question to my email list, and asked them to respond here, and I'm asking those that follow me on Facebook, Twitter, and Instagram to chime in as well. So here's … Continue reading » QOTM: What Is Your Favorite Dutch Oven Dessert? is a post from: Outdoor Cooking Magic
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    Three Dogs BBQ

  • Boneless Beef Short Ribs the Old Fashioned Way

    30 Sep 2014 | 3:59 pm
    As luck would have it, I was shopping for a few things at Costco the other day.  As is the usual MO at Costco, I was drawn in by the meat case.  What's this?  Do I spy a package of beautiful looking beef short ribs winking at me?  Why, yes I do.  The sirens song made me pick up the package and deposit it in my cart.  Damn you Costco!  So, as I wondered through the store, picking up what I needed and a few more impulse buys, I kept intact my streak of not getting out of that terrible place for less than $100 and drove home.  During the drive home I…
  • Mac and Cheese Stuffed Peppers with Bacon and Smoked Onions and Peppers

    26 Sep 2014 | 6:10 am
    Rikk over at Shortsville Smokers makes the best macaroni and cheese on the BBQ potluck circuit.  Period.  I've watched him and Deb make a batch.  Lots of secret ingredients, tons of cheese, and jalapeños as well.  I lost track of the method.  But, he did inspire me to raise my game a notch or two.  A few weekends ago, I played around in the kitchen and whipped up a batch of my homemade mac and cheese.  This is comfort food at its highest level. First, I fried up some bacon.  Once cooked, I drained on paper towel and crumbled. After eating a…
  • KCBS Competition - Oinktoberfest 2014

    23 Sep 2014 | 3:52 pm
    This past weekend, the Three Dogs BBQ traveling road show loaded up the trailer and headed to Clarence, NY for our next to last competition of the year at Oinktoberfest.Uncharacteristic to The Oink, the weather was spectacular for most of the weekend.  No snow or pouring rain.  Only a bit of rain overnight on Saturday with a windy Sunday.  But, nothing we couldn't deal with. The evenings were a little brisk, but nothing a fire wouldn't keep away.So, on Saturday morning, the sun rose, the moon set, and the smoke was rolling. It was time to compete.  Lets review the…
  • When Life Gives you Tomatillos, Make Sauce

    17 Sep 2014 | 4:48 pm
    This past week, a colleague was kind enough to bring me some tomatillos from the bumper crop she has grown at home. What to do?  Make salsa or make a sauce?  After careful consideration, spurred on by the fact that Costco had halibut fillets on sale, I decided to make a nice tomatillo cream sauce with Mexican flavors. Where to start?  I had never cooked with or even tasted a tomatillo.  So, I performed some internet research for a baseline to work from.  The recipe that I used was this one from Melissa d'Arabian on the Food Network website: Tomatillo Sauce…
  • Restaurant Review: Turkey Hill Brewing Co. - Bloomsburg, PA

    12 Sep 2014 | 2:59 pm
    We decided to break our drive to the Hudson Valley Ribfest up over two days this year.  Our overnight stop was in Bloomsburg, PA, about 2/3 of the way to New Paltz.  After checking into our hotel, we inquired about the brewery we saw on the corner, the Turkey Hill Brewing Co.  The lady behind the counter said we couldn't go wrong with that choice.  So, we made a short ten minute walk over to the brewery for some suds and dinner. The brewery is modeled after an old style country inn.  It is warm and inviting with a nice pub like feel.  After being seated, we…
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    Slap Yo' Daddy BBQ

  • Slapilicious Smoke and Fried Chicken Wings

    WEB Admin
    29 Sep 2014 | 12:02 am
    Slapilicious Smoke and Fried Chicken Wings   Print Prep time 15 mins Cook time 30 mins Total time 45 mins   I like to snack while waiting for my long-haul meats like brisket and pork butt to cook in my pits. Whenever I see chicken wings on sale, I like to toss some wings in my smoker to make a...
  • My Father, a butcher in Oakland (Part 5), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    29 Sep 2014 | 12:01 am
      Now that my Dad is older, I listen to his stories with more attention than I did in the past. Dates and names seem more important, though I’m not sure why. Luckily, his memory is good, if not better than my own. He also seems more interested in sharing those memories than before. I’m grateful for the sacrifices that...
  • My Father, a butcher in Oakland (Part 4), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    22 Sep 2014 | 8:47 am
    The Schaefer family did well by the meat business and owned a large piece of land in nearby Dublin, CA. It was called Schaefer Ranch and once a year, Otto Sr. and then his son, Butch would invite his friends and family over for a barbecue. Imagine going to a barbecue hosted by butchers? Who wouldn’t attend? I was only...
  • Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese

    WEB Admin
    18 Sep 2014 | 6:50 am
    4.0 from 1 reviews Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese   Print Prep time 15 mins Cook time 45 mins Total time 1 hour   For an extra special treat, here’s an easy beef lover recipe that’s sure to impress, If you’ve never smoked, and then grilled a steak in a charcoal grill...
  • My Father, a butcher in Oakland (Part 3), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    15 Sep 2014 | 6:30 am
    My father is a humble and friendly man. He is the kind of guy that starts a jovial conversation with his neighbor while waiting in a long line at the post office. He has a fondness for people and treated customers with respect. Customers had nicknames like Mama or he would use the lingo at the time by saying, “What...
 
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    Best Gas Grills

  • How to Grill a Steak | The Right Way!

    Jason Wiley
    29 Sep 2014 | 1:23 am
    I have always loved my steaks and learning how to grill a steak perfectly takes a lot of practice and patience. If you are new to grilling, don’t get frustrated on your first try. I urge you to keep trying and keep improving; grilling a great steak is an art form and can’t be rushed. If you need a few guidelines to follow in your journey of grilling the perfect steak well here are some tips to get you started. 8 Easy Steps on How to Grill a Steak I found this great video on YouTube that does a great job summarizing steak grilling thanks to allrecipes.com Step 1 – Choosing the right cut…
  • How to Grill Ribs | The Right Way!

    Jason Wiley
    22 Sep 2014 | 1:06 am
    Much like grilling steaks, knowing how to grill ribs is an art form and will take some time to perfect. Its worth it though! I personally like ribs more than steaks, I find it tastier and richer in flavor. There are many  different recipes and different ways to grill  your ribs. I have compiled a short step-by-step instruction on the most basic way to grill your ribs. Use this as a guide and then branch out with different seasonings and sauces to up your rib game 7 Easy Steps on How to Grill Ribs Step 1 – Choosing the Right Kind of Ribs. There are 2 famous kinds of pork ribs – baby back…
  • Weber Genesis S-310 Review

    Jason Wiley
    14 Sep 2014 | 9:32 pm
    Summer is over and it is time to think about purchasing a new grill for the winter or maybe something for next summer. Search no more; the Weber Genesis S-310 is the grill for you. When you think of grilling there are only a few brand names that enter your mind, and I’m sure Weber is one of them. We all know how great and famous the Weber brand is not only because of their experience in the industry but also because of the quality of their grills. They have been around for more than 50 years and they continue to innovate their products and keep us wanting more. Weber Genesis S-310 Stainless…
  • Hamilton Beach Gas grill Review

    Jason Wiley
    7 Sep 2014 | 7:16 pm
    Summer is over but the passion for grilling does not need to end. Grilling all year round is one of the best things about owning your own grill. If you are thinking of purchasing a new outdoor grill for next year’s summer bash, then consider this – a 5 burner gas grill with 4 main burners and a side burner that allows you maximum versatility. Introducing the Hamilton Beach Grillstation, designed for excellent grilling flexibility that allows you to use the burners in whatever which way you want. You can set 2 of the burners to searing while the other 2 at a lower heat and even sauté on…
  • Napoleon Freestyle Portable Infrared Gas Grill Review

    Jason Wiley
    31 Aug 2014 | 8:07 pm
    Napoleon has been in the business for quite sometime and they have created some of our favorite grills like the prestige grill and the Gemini grill. They have made a great name for themselves for building quality products and backing it up with reliable service. This portable infrared gas grill from Napoleon might be for you if you’re in the market to buy a portable gas grill from reputable brand. Napoleon PTSS215PI Freestyle Portable Infrared Gas Grill Introducing the portable Napoleon Freestyle Portable propane gas grill. You get a sleek stainless steel design that is very simple and…
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    bbqdryrubs.com

  • Sugar Taylor Sauce

    David
    23 Sep 2014 | 5:37 pm
    The fine folks over at Sugar Taylor Sauce sent me a bottle of their sauce to try. They asked me to play around and share my thoughts. They didn’t pay me to write this; just sent me some sauce. I am kind of cheap like that.My first impressions were pretty nice. I like the product labeling and was excited to see that these guys are just down the road from me on the Mississippi coast. It’s always nice to have a friend in the neighborhood.The sauce is not a traditional barbecue sauce by any means. The flavor profile is a lot like a honey mustard that has been jacked up with a little vinegar…
  • Open Faced Tri Tip Awesomeness

    David
    20 Sep 2014 | 11:09 am
    We hurt ourselves on these.  Sooooo good!  It just wasn’t fair, our poor bellies never stood a chance!This was one of those cooks where everything came together perfectly.  This got started when I found a nice sized Choice grade tri-tip at Costco.  I have become a HUGE fan of dry brining beef so I salted the roast down and let it tenderize overnight.  The next day it was rinsed, dried and dusted with black pepper before bring grilled with indirect heat and a little hickory for about an hour.Once the tri tip hit about 120F I moved it over to direct heat to get a little searing…
  • Bacon Wrapped Stuffed Mushrooms

    David
    14 Aug 2014 | 3:37 pm
    Here is a great idea from my buddy, Kinger over at BBQFood4U.com!I didn’t go as elaborate as Kinger did in his recipe.  In fact I was flat out lazy and started with some store bought sausage stuffed mushrooms I wrapped these guys in bacon and dusted them with Bone Sucking Sauce dry rub.  Looking nice!I grilled these with medium direct heat on my Weber gasser.  I was using GrillGrates so flareups were NOT an issue.  They were grilled for about 35 minutes then drizzled with a little honey.They came out awesome!  Very delighted with the idea and I will be doing these again!!Here is…
  • Grill Easy with a FireQube

    David
    25 Jul 2014 | 8:45 am
    One of the best things about grilling is playing with fire. The fine folks over at GrillEasy seem to agree with this and have come up with an innovative portable fire in a box. A few weeks ago they asked if I would be willing to give their cool looking FireQube a trial and share my thoughts. I figured it was one more excuse to play with fire so I told them to send it on down! Bottom line: The FireQube works GREAT and was a lot of fun!So what the heck is a FireQube and why would you want to have one? A FireQube is a single load of lump charcoal that is easy to transport and easy to light. The…
  • Weber Ranch Kettle Roundup

    David
    20 Jul 2014 | 6:15 am
    This is a post I have wanted to put together for quite a while and I am excited to finally be able to share this with everyone! For years I have been obsessed with the monstrous Weber Ranch Kettle. The Ranch is Weber’s largest kettle grill with over 1100 square inches of grilling area. The grill is absolutely beautiful. It is also very expensive ($1200) and way bigger than anything I will ever need.I can’t imagine I will ever own one of these beauties but I still love looking at the Ranch and talking to folks that use them. This post is a group interview with a bunch of great guys that do…
 
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    » Latest News

  • Knob Creek® Single Barrel Reserve Bourbon Glazed Turkey

    Richard Wachtel
    1 Oct 2014 | 6:30 am
    If a Turkey gets glazed then sign me up for it! Here is a great recipe from Knob Creek: Reserve Bourbon Glazed Turkey. Don’t forget to visit our BBQ and Grilling Themed Thanksgiving resource page by clicking here Also of Interest:  Eight Ways to Improve your BBQ and Grilling Food Photography Review: Kansas City Barbecue Pitmaster Rod Gray Barbecue Sauce Review: “EAT Barbecue” Share all of your great barbecue and grilling food photos by “following” us on Twitter Grilling with Rich on Twitter Subscribe to the Grilling with Rich E-Newsletter for FREE barbecue and grilling…
  • Snake River Farms American Wagyu Beef Hamburgers

    Richard Wachtel
    30 Sep 2014 | 12:56 pm
    Having the best type of meat is the bases to making that perfect hamburger. There are also many great hamburger combinations that you can put together, yes there is the 80/20 meat to fat combination that will make the perfect combination but what if you had access to a 100% all beef Wagyu beef patty? Well thanks to my great new friends at Snake River Farms, I had access to an Kobe American Wagyu Beef Patty so I wanted to share with you my thoughts on this incredible product. Editors Note: We would like to thank the kind folks at Snake River Farms. for providing us a free copy of this book…
  • RECIPE: Dr. BBQ’s Smoked Flat-Cut Brisket with Coffee

    Richard Wachtel
    29 Sep 2014 | 6:19 am
    “The flat cut of brisket makes for those long, beautiful slices that look so good on the plate. This cut has a lot less fat on it than a whole brisket, though, so it needs a little added moisture during the cooking process. Coffee adds an interesting flavorer while helping keep things juicy. A brisket flat is a simpler piece of meat to cook than a big whole brisket so this is probably a good place to start for a new barbecue cook. Just don’t get one any smaller than 5 pounds.” -Ray “Dr. BBQ” Lampe, Slow Fire Recipe adapted from Ray “Dr. BBQ” Lampe and can be found in his…
  • Photo of the Week: Photo of Washington DC’s Nationals Park

    Richard Wachtel
    27 Sep 2014 | 8:15 am
    Since moving to Washington D.C. back in 2005, I have been a big Washington Nationals Baseball Fan. Nationals Park is a baseball park located along the Anacostia River in the Navy Yard neighborhood of Washington, D.C. It is the home ballpark for the Washington Nationals, the city’s Major League Baseball franchise. When the Nationals franchise relocated to Washington, D.C., they temporarily played at RFK Stadium until Nationals Park was completed. It is the first LEED-certified green major professional sports stadium in the United States.[10] The facility hosted the 2008 season’s…
  • Extreme Grilling Episode 6: 1952 Ford Makes Smokin’ Good BBQ

    Richard Wachtel
    26 Sep 2014 | 12:18 pm
    Richard Arnett grew up in Memphis and saw his grandfather weld a drum into a barbecue smoker. That sort of resourcefulness is what inspired Arnett to repurpose a 1952 Ford Customline into a smoker of his own. His wife, Kristin, was dubious when Richard first mentioned the idea. But after tasting the ribs that came out the Ford, she says she’s on board if Richard wants to tackle another car project. To view previous Extreme Grilling Episodes: Extreme Grilling Episode #5: 1962 Porsche Gets Grilling Extreme Grilling Episode #4:  Vintage Truck Gets Grilling Extreme Grilling Episode #…
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    TheSaltedPig

  • Rotisserie Chicken Thighs

    20 Sep 2014 | 10:10 am
    I tried out a new chicken brine this week and wanted to pass it along.  Instead of the usual water/salt/sugar mix I went with 1/3 cup of salt dissolved in a quart of pineapple juice.  I brined a bunch of thighs overnight and grilled them on my Weber the next day.  The thighs were rinsed and dried then seasoned with a little bbq rub. I had so much fun using my rotisserie basket for chicken wings the other day I decided to use it again for these thighs.After about an hour the thighs were looking pretty tasty.Right after I took this picture I brushed the thighs with some…
  • Spinning Some Chicken Wings

    6 Aug 2014 | 4:22 pm
    I've got a thing for chicken wings.  I've got a thing for rotisseries.  The two were bound to come together at some point!I seasoned a dozen wings with salt and pepper, loaded them into a rotisserie basket, and fired up the old Weber gasser!The wings got spun for about 45 minutes and looked incredible tucked into the basket.The wings were nice and crunchy!  Beautiful color :)I sauced these guys up and wolfed them down!  Good eats!!God Bless Chicken Wings!!
  • World Cup Steaks

    14 Jul 2014 | 2:55 pm
    The World Cup is finally over!  I usually love the World Cup but this year was an exception.  It burns my chaps that so many games went into Penalty Kicks.  Can you imagine the NBA Finals being decided with a Free Throw contest??  I realize that the final match did not go to PKs but it was still a snoozer.  Actually I did take a nap in the second half and woke up to see that I hadn’t missed a thing!The best part of the World Cup for me was some New York Strip steaks that I grilled over at my brother-in-law’s house.  The steaks were pretty simple,…
  • Moinks on the Loose!

    7 Jul 2014 | 6:11 pm
    I made up my first batch of Moinks the other day.  They looked amazing and tasted pretty bland.  At least I have a starting point!  A moink is simply a bacon wrapped meatball.  The name comes from the beef meatball (moo) being wrapped in bacon (oink).  I figured any meat wrapped in bacon had to be pretty tasty.    I made a batch of meatballs with a pretty simple recipe of ground beef, bread crumbs and barbecue sauce.  The meatballs were wrapped in bacon (secured with a toothpick) and dusted with a mix of sugar and chili powder.I threw these guys on…
  • Grilled Ravioli

    7 Jul 2014 | 6:09 pm
    Here is a quick and fun little thing to throw on the grill, Grilled Ravioli! These are not your standard pasta ravioli that we are working with.  Instead, these are easy ravioli made with won-ton wrappers.  The basic process is bone-headed easy.  Lay out a won-ton wrapper and add about a tablespoon of a pre-cooked filling.  The filling needs to be pre-cooked as the ravioli do not stay on the grill very long.   For these ravioli I used some leftover rotisserie chicken, basil, cheese and Alfredo sauce.  These would be equally delicious with a…
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    mybestsmoker.com

  • How to Build Your Own BBQ Smoker Grill | Details guide

    younussmoker
    6 Sep 2014 | 5:37 pm
    No one can deny that the taste of smoked meats and other foods is absolutely divine. It is the perfect marriage of low fat and flavor; however these types of foods can seem to be far out of reach for some to try at home because of the cost of buying the smoker itself. That […] The post How to Build Your Own BBQ Smoker Grill | Details guide appeared first on .
  • How to use any kind of electric smoker with wood chips

    younussmoker
    11 Aug 2014 | 7:32 am
    Using an electric smoker is definitely the most convenient way to smoke your foods. Unlike the usual charcoal smoker, you can set it and forget it with an electric smoker, making them designed for your convenience. This is because you won’t need to spend half the day monitoring its operation. When you smoke meat with […] The post How to use any kind of electric smoker with wood chips appeared first on .
  • 10 best bbq grilling tips and tricks for beginners

    younussmoker
    26 Jul 2014 | 5:56 pm
    If you are new to barbequing, you may be a bit overwhelmed. Grilling out is not as complicated as it looks, however, but you are probably looking for some good bbq tips. For anyone just getting to know their way around a grill or a smoker, there are plenty of grilling techniques and smoking meat […] The post 10 best bbq grilling tips and tricks for beginners appeared first on .
  • How to Clean BBQ Electric Smoker | Masterbuilt – Brinkmann

    younussmoker
    21 Jul 2014 | 5:18 pm
    An electric smoker is the best in convenience for anyone who loves to smoke meat. If you are one of those who are truly serious, however about barbecuing and grilling, then one of the most important things you need to remember is to take extra good care of your electric smoker and keep a clean […] The post How to Clean BBQ Electric Smoker | Masterbuilt – Brinkmann appeared first on .
  • Experts Advice | Large or small which smoker is best for you?

    younussmoker
    4 Jul 2014 | 3:53 pm
    If you are new to smoking and just looking for your first smoker cooker, you will need to decide how big of a cooker you really need. Many people will run right out and purchase a large electric smoker without even thinking about what they really need and could have gotten away with buying just […] The post Experts Advice | Large or small which smoker is best for you? appeared first on .
 
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