BBQ

  • Most Topular Stories

  • Smoked Planked Scallops

    divaq.ca
    admin
    16 Apr 2014 | 6:25 pm
    This is such an easy recipe perfect for entertaining and everyday eating! Make sure you subscribe to our videos – more coming each week!
  • JALAPENO BACON

    MAD MEAT GENIUS
    15 Apr 2014 | 7:23 am
    What a surprise when Ms. Goofy told me she picked up some special bacon from our local store. Jalapeno bacon has gone mainstream. Combine two of my favorite ingredients to create possibly a marriage made in heaven. The constantly burning light-bulb above my head was shining bright with this new product. We immediately broke out the black iron for a lashing of fire. When we opened this package a wonderful jalapeno aroma filled the room. The bacon crisped up very nicely. It had a good meat to fat ration. It was crisp, salty and (drum roll please) had a distinct, pleasant, mild, jalapeno flavor.
  • First Look: Myron Mixon Pitmaster Q3

    About.com Barbecues & Grilling
    16 Apr 2014 | 7:28 pm
    Bright and red with Myron Mixon's logo on the hood, this $550USD (buy it at Sears for this price) pellet grill is one of the least expensive on the market. While it is advertised as loaded with features, the reality is that this is a simple pellet grill with a simple pellet feeder. For those of you who don't know anything about pellet grills, there is a motor that feeds pellets into a small combustion chamber where those pellets burn, producing heat and smoke. This process is controlled mechanically. On a pellet grill like this one there is a knob that is turned to adjust the heat. On my…
  • Cheesy Pesto Garlic Bread

    Patio Daddio BBQ
    John Dawson
    14 Feb 2014 | 10:44 am
    I am a pasta freak! I am also a bread freak! It just so happens that good pasta requires good bread, and that's where this recipe comes in. This is really just a modified version of my previous Cheesy Garlic Bread recipe. Pretty creative naming, eh?Continue reading...As I mentioned in the original recipe, the recipe makes more than you'll need for a loaf of bread, but since it's really just a compound butter there are all kinds of great ways to use it. A pat of compound butter melted on a steak is devine! Or, you could color a little outside the lines and use it to funkify a grilled cheese.
  • Smoke-Roasted Prime Rib of Pork

    Patio Daddio BBQ
    John Dawson
    18 Apr 2014 | 11:45 pm
    It's Good Friday, and do I have something good for you! I've recently partnered with the great folks at Snake River Farms. It's no exaggeration when I say that they are the producers of some of the best beef and pork on the planet. They sent me some of their Prime Rib of Pork, and I used the opportunity to put my spin on this incredible cut, just in time for Easter.Continue reading...In the past I've discussed the difference between real pork and what Americans have come to know as pork. In short, the pork that you find at your local mega-mart bares about as much resemblance to real pork as a…
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    About.com Barbecues & Grilling

  • Top 10 Smokers over $400 for 2014

    18 Apr 2014 | 7:23 pm
    The 10 best smokers over $400 for making true, low and slow barbecue. These smokers offer a wide variety of options from electric to charcoal with many great features. If you are serious about smoking, these are the units you should be looking at. This list includes smokers that run off of a variety of fuels and offer everything from true pitmaster smoking to the best "lazy-Q" smokers around....Read Full Post
  • Top 10 Easter Recipes

    17 Apr 2014 | 7:41 pm
    Easter is traditionally the beginning of Spring for many people and therefore the first good cookout weekend of the year. This is also a big weekend filled with ham, lamb, turkey and prime rib, so this is the perfect time to fire up your grill....Read Full Post
  • First Look: Myron Mixon Pitmaster Q3

    16 Apr 2014 | 7:28 pm
    Bright and red with Myron Mixon's logo on the hood, this $550USD (buy it at Sears for this price) pellet grill is one of the least expensive on the market. While it is advertised as loaded with features, the reality is that this is a simple pellet grill with a simple pellet feeder. For those of you who don't know anything about pellet grills, there is a motor that feeds pellets into a small combustion chamber where those pellets burn, producing heat and smoke. This process is controlled mechanically. On a pellet grill like this one there is a knob that is turned to adjust the heat. On my…
  • What is your favorite steak?

    15 Apr 2014 | 7:12 pm
    There are few things I love more than a good steak. I eat more than my share of them and almost always order a steak in restaurants. Now I am rather particular about my steaks and certainly have my favorites. This means that I have to force myself once in a while to try some different cuts, but I can suffer through. Anyway, this week's question is about steaks. From Filet Mignon to Hanger steaks, which is your favorite steak?...Read Full Post
  • New Recipe: Raspberry-Chipotle Barbecue Sauce

    14 Apr 2014 | 7:29 pm
    This is a quick and easy way to prepare a nice, fruit-based barbecue sauce. This sauce works well on pork and chicken. Try Raspberry-Chipotle Barbecue Sauce Photo © 2014 Regarding BBQ Inc., licensed to About.com, Inc.
 
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    BBQ Recipes Blog

  • Words from Wally's Dad

    29 Mar 2014 | 1:43 pm
    With some final words from Wally's dad, he gives his thoughts on smoking woods, brisket, and something about "security" software as well as other stuff.
  • The Smoked Brisket Recap (Short Version)

    29 Mar 2014 | 1:14 pm
    Wally's dad gives a short version of his initial foray into the world of smoked brisket. Just a quick update to let me know that everything turned out... better than expecte
  • Brisket a la Wally's Dad

    1 Mar 2014 | 8:53 am
    Finally, the brisket results we've been waiting for. Thank you Wally's dad for sharing with the world, your first attempt at smoking a brisket.
  • Brisket Rub Results from Wally's Dad

    1 Mar 2014 | 8:05 am
    The brisket rub is on, the smoking is done, the family is gathered around... what now? This first attempt is surrounded with doubt and a touch of hope. Please don't keep us waiting.
  • BBQ, what it is

    27 Jan 2014 | 12:48 pm
    BBQ. What in the world is it. Lets break out the dictionary and find out what we're talking about before we move on.
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    livefire

  • Derby Day Step 3 – The Julep Trials Are Over!

    Curt
    13 Apr 2014 | 3:08 pm
    The epitome of Derby libations is, without question, the mint julep. A friend of mine, Christo, recently pointed out to me that the julep can be more than bourbon, sugar, water, mint and ice, though. I looked up the definition of “julep”, and, sure enough, it’s just a drink of sweet syrup, flavoring and water, or liquor and sugar poured over ice and garnished with mint. So there are plenty of julep recipes, but the king of the Kentucky Derby is still the mint julep. What’s more Kentucky than bourbon, anyway? And I am definitely a fan of mint juleps. If you’ve…
  • Derby Day Step 2 – Trial 2

    Curt
    11 Apr 2014 | 6:45 pm
    Day 2 of infusing some bourbon samples with pecans got here, and what did I find? One day of soaking pecan pieces in bourbon seems to be the best amount of time! The upside there is that it doesn’t take long to get really nice pecan flavor in bourbon. Step 3 will be adding some smoke to the julep. Any guesses on how it will turn out?
  • Derby Day Step 2 – Trial 1

    Curt
    10 Apr 2014 | 4:47 pm
    After 1 day of infusing, I tried a mint julep with the bourbon infused with pecans. The julep making is simple: 4-5 mint leaves 1 teaspoon Maguey Sweet Sap or light molasses 2 – 2 1/2 ounces pecan infused bourbon Lots of ice Muddle the leaves in a tall glass, then add the Maguey Sweet Sap. Put a layer or two of cheese cloth over the top of the glass and slowly pour the bourbon and pecans into the glass, keeping the pecan pieces in the cheesecloth. You may be tempted to put this in your mouth… Ok, go ahead if you want! Or just remove the pecan pieces, add a lot of ice and stir…
  • Derby Day Step 1

    Curt
    9 Apr 2014 | 5:48 pm
    The Kentucky Derby is coming soon, the greatest two minutes in sports! Some may argue that there are other great two minutes, but the event itself is only two minutes of great horses in the first leg of the Triple Crown. More than that, though, it’s tradition and style and people dressed in outrageous hats, and Kentucky Colonels and great good and drinks. If you get a chance, would you pass up tickets to the Derby? (From what I hear, the locals prefer the day before, and leave Churchill Downs for outsiders to deal with the crowds). My lead up to the Derby will have some new things to…
  • Livefire Whisky: Blanton’s Bourbon

    Curt
    6 Apr 2014 | 5:17 pm
    Welcome to the first Livefire Whisky post as part of Livefire! Instead of 2 different websites, both Livefire’s outdoor cooking and Livefire Whisky are on Livefire! I figured I needed to do something fun for this post, so I got a half-bottle of Blanton’s a couple of weeks ago to try. I’ve had Blanton’s before, but didn’t look at the experience as much more than just having a bit of bourbon. Blanton’s, however, isn’t really considered a plain old bourbon by many. It’s beaten the bourbon with the biggest cult following, Pappy Van Winkle in blind…
 
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    Patio Daddio BBQ

  • Smoke-Roasted Prime Rib of Pork

    John Dawson
    18 Apr 2014 | 11:45 pm
    It's Good Friday, and do I have something good for you! I've recently partnered with the great folks at Snake River Farms. It's no exaggeration when I say that they are the producers of some of the best beef and pork on the planet. They sent me some of their Prime Rib of Pork, and I used the opportunity to put my spin on this incredible cut, just in time for Easter.Continue reading...In the past I've discussed the difference between real pork and what Americans have come to know as pork. In short, the pork that you find at your local mega-mart bares about as much resemblance to real pork as a…
  • Cheesy Pesto Garlic Bread

    John Dawson
    14 Feb 2014 | 10:44 am
    I am a pasta freak! I am also a bread freak! It just so happens that good pasta requires good bread, and that's where this recipe comes in. This is really just a modified version of my previous Cheesy Garlic Bread recipe. Pretty creative naming, eh?Continue reading...As I mentioned in the original recipe, the recipe makes more than you'll need for a loaf of bread, but since it's really just a compound butter there are all kinds of great ways to use it. A pat of compound butter melted on a steak is devine! Or, you could color a little outside the lines and use it to funkify a grilled cheese.
  • Spicy Tomato-Basil Soup with Grilled Cheese Croutons

    John Dawson
    1 Jan 2014 | 8:46 pm
    Tomato soup with a grilled cheese sandwich is about as all-American as it gets. I grew up eating and loving this meal, as I suspect many (if not most) of you have. This is my homemade Daddio-style take on this familiar classic.Continue reading...For this recipe I wanted to keep the tradition firmly in place, but I also wanted to bring a new freshness to the party. This is one of those meals that is so emblazoned in the mind and on the tastebuds that it's really easy to mess up an already nearly-perfect thing. A mere glance at a can of Campbell's tomato soup is all I need to taste it in my…
  • Turkey Udon

    John Dawson
    29 Nov 2013 | 10:20 pm
    Thanksgiving is toast, but now we all have a common dilemma — leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.Continue reading...The first prerequisite for this recipe is a rich homemade stock. Making homemade stock is a great way to use the carcass, and homemade really does make a huge difference. Just say no to the box/can! If you're lazy and impatient like me, just follow my simple pressure cooker recipe. If you smoke or fry your bird…
  • Thanksgiving Recipe Ideas

    John Dawson
    26 Nov 2013 | 5:12 pm
    Well, Thanksgiving is upon us so I thought I'd share a round-up of my recipes in a sort of one-stop-shopping way. Here I think you'll find something that will add a unique twist to your Thanksgiving feast. If you try one of these recipes, please drop me a line in a comment and give me your thoughts. Just click any of the images to get to the recipe. Continue for more recipes...Simple Barbecued TurkeyThanksgiving Stuffing BallsBarbecued Sweet PotatoesThe Ultimate Thanksgiving Turkey BrineGrilled & Glazed CarrotsBarbecued Sweet Potato Pie Pigamon RollsThanksgiving PocketsCranberry-Orange…
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    Embers and Flame

  • Argentine BBQ Dry Rub

    Larry Gaian
    19 Apr 2014 | 7:10 am
    Argentine BBQ Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 3 tablespoons dried oregano leaves 3 tablespoons dried basil leaves 2 tablespoons dried parsley flakes 2 tablespoons dried thyme leaves 2 tablespoons coarse kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon dried savory leaves 1 tablespoon smoked paprika 2 teaspoons garlic powder 1 to 2 teaspoons dried crushed red pepper Instructions Combine all ingredients. Store in an airtight container for up to 30 days.   The post Argentine BBQ Dry Rub appeared first on Embers and Flame.
  • Lemon Pepper & Thyme Beef Rub

    Larry Gaian
    18 Apr 2014 | 11:10 pm
    Lemon Pepper & Thyme Beef Rub Author: Larry Gaian @BBQGrail Recipe Type: BBQ Dry Rub Ingredients 6 tablespoons lemon pepper ½ teaspoon kosher salt 2 tablespoons ground thyme 2 tablespoons paprika ¼ teaspoon ground coriander 2 teaspoons granular garlic ½ teaspoon ground cumin 1 teaspoon sugar ½ teaspoon cayenne pepper Instructions Mix all ingredients together with a large spoon, removing all lumps.Stores for 3 to 6 months. Makes ⅝ cups.   The post Lemon Pepper & Thyme Beef Rub appeared first on Embers and Flame.
  • Tandoori BBQ Dry Rub

    Larry Gaian
    18 Apr 2014 | 9:27 pm
    Tandoori BBQ Dry Rub Author: Larry Gaian @BBQGrail Recipe Type: BBQ Rub Ingredients 6 tablespoons paprika 2 tablespoons ground coriander 2 tablespoons ground cumin 2 tablespoons coarse kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon sugar 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon crumbled saffron threads ½ teaspoon cayenne pepper Instructions Combine all ingredients in medium bowl. Transfer to airtight container and store for up to 30 days. The post Tandoori BBQ Dry Rub appeared first on Embers and Flame.
  • Red Sea BBQ Rub

    Larry Gaian
    18 Apr 2014 | 9:21 pm
    Red Sea BBQ Rub Author: Larry Gaian @BBQGrail Recipe Type: BBQ Rub Ingredients ⅓ cup caraway seeds ⅓ cup cumin seeds 3 tablespoons cardamom seeds 1 tablespoon whole black peppercorns 4 whole cloves 3 tablespoons coarse kosher salt 3 tablespoons ground turmeric Instructions Toast caraway seeds, cumin seeds, cardamon seeds, peppercorns and cloves in a heavy bottom skillet over medium-high heat on the stove. Stir until seeds are slightly darker, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Add to a medium bowl and whisk in tumeric.
  • Cayenne BBQ Spice Rub

    Larry Gaian
    18 Apr 2014 | 8:51 pm
    Cayenne BBQ Spice Rub Author: Larry Gaian Recipe Type: BBQ Rub Ingredients 2 tablespoons salt 1 tablespoon coarsely ground black pepper 1 tablespoon (packed) golden brown sugar 2 teaspoons garlic powder 1½ teaspoons cornstarch 1½ teaspoons onion powder 1 teaspoon lemon-pepper seasoning with garlic and onion 1 teaspoon chili powder 1 teaspoon cayenne pepper Instructions In a small bowl whisk all ingredients together. Store in an air tight container for up to one month. The post Cayenne BBQ Spice Rub appeared first on Embers and Flame.
 
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    Cowgirl's Country Life

  • Gooseberry Skillet Cobbler

    cowgirl
    18 Apr 2014 | 9:59 am
       When I was a kid, dad took us camping in the Colorado Rockies every summer. While he fished for trout in the cool running stream, I explored the area. I hiked, climbed and generally ran wild until it was time to head back to camp for supper in the evening. One of my favorite things to do was to check out the gooseberry bushes. Mom was the one who fed us and I remember her telling me "If
  • Catfish n Hushpuppies

    cowgirl
    10 Apr 2014 | 9:58 pm
    While camping at the lake a couple of weeks ago, I fried up some catfish and made a batch of hushpuppies. They just seem to taste best over a campfire. I actually brought these fish with me in case I didn't catch any...... I think that I must have jinxed myself cause I didn't have one single bite while fishing. :) This was some catfish from fishing last fall.  I cut the fish into nuggets,
  • Good Ole Biscuits n Gravy

    cowgirl
    7 Apr 2014 | 9:53 pm
    Went camping not long ago and really enjoyed it. The weather was cold at night but the days were pretty  warm.  I usually make biscuits and gravy on the campfire but with high winds expected, I opted to use the little charcoal cooker. Place my biscuits into a buttered pie pan, topped with another buttered pie pan. Wrapped the whole thing in foil and set it over the coals to cook. I rotated
  • Homemade Canadian and Peameal Bacon

    cowgirl
    28 Mar 2014 | 11:31 am
    I love homemade bacon in every shape and size. It rates right up there with chocolate and garlic as one of my favorite foods. :) If you've not made your own, do give it a try. It's easier than you think! You basically marinate a piece of meat for a week instead of marinating it overnight before smoking. The hardest part of making bacon is waiting for it to cure. For my latest post on the
  • Pulled Pork Rellenos

    cowgirl
    26 Mar 2014 | 5:41 pm
    <!-- / icon and title --><!-- message --> I know I make these a lot, but I like them. They're good stuffed with smoked chicken or beef cheeks too. Injected and sprinkled a pork butt with Big Poppa's Money rub and Tatonka Dust..   into the Big Poppa Smoker drum...   this was supper the first night... me, the pulled pork, a couple of bottles of sauce and plenty of napkins. Wanted
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    MAD MEAT GENIUS

  • MISS ANNA"S HOT PEPPER SAUCE

    18 Apr 2014 | 6:46 am
    Come to the kitchen and take a Caribbean taste vacation with us. Miss Anna's Hot Pepper Sauce will be our vehicle to take us on our journey. We had a lot of fun trying this new sauce. Check out our latest review on Peppers & More.                               Read Review Here
  • JALAPENO BACON

    15 Apr 2014 | 7:23 am
    What a surprise when Ms. Goofy told me she picked up some special bacon from our local store. Jalapeno bacon has gone mainstream. Combine two of my favorite ingredients to create possibly a marriage made in heaven. The constantly burning light-bulb above my head was shining bright with this new product. We immediately broke out the black iron for a lashing of fire. When we opened this package a wonderful jalapeno aroma filled the room. The bacon crisped up very nicely. It had a good meat to fat ration. It was crisp, salty and (drum roll please) had a distinct, pleasant, mild, jalapeno flavor.
  • BLOODY BUTCHER

    13 Apr 2014 | 7:27 am
    'The Great Tomato Plant Sale' was held yesterday by the 'Contra Costa Master Gardners. With over forty different varieties of heirloom tomatoes to choose from, guess which one beckoned out to me. 'Bloody Butcher' was put in our cart. How could I pass this by. Now I just have to be patient until that first bacon, lettuce and 'Bloody Butcher' tomato sandwich of the season.
  • WHITE TRASH BACON BARS

    11 Apr 2014 | 12:00 am
    Another familiar product has jumped on the bacon band wagon. Ritz crackers, everybody's favorite snack cracker has cashed in on this bacon phenom. This time I refuse to read the ingredient list because of past disappointments. They do have a smoky bacon like flavor. They are just as addicting as the original flavor. Let's make them into a sweet, salty dessert bar called 'White Trash Bars". The ingredient list is simple and the only variation is the substitution of bacon for original Ritz crackers. These bars are decadent, sweet, salty and yummy delicious. THE RECIPE
  • BEE HAPPY

    9 Apr 2014 | 7:10 am
    We had some little visitors in our yard the last several days. Ms. Goofy spotted this swarm of bees perched on one of our compost bins. What should we do? Run for the hills, grab a garden hose or do what most Americans would? We chose the later and Ms. Goofy checked her phone. According to the World Wide Web they would leave on their own. Well they did. I kind of wish they had stuck around. The honey pot is a little low.
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • Sugar Hill Smokehouse Sauce Sweet & Tangy Review (5/5)

    Brian
    14 Apr 2014 | 7:00 am
    There’s something mysterious and tempting about this label with a smoker set in the foreground with Sugar Hill Georgia in the background. On the outside, we can see the label is quite simple yet easy to read and gets all the major points across – what’s in it, what does it taste like, and is […]
  • ThermoWorks ThermoPop

    Prince_of_Q
    9 Apr 2014 | 5:00 am
    This week’s review is on the ThermoPop rotating display pocket thermometer from ThermoWorks. The ThermoPop is a rotating display pocket thermometer that has a super-fast temperature response time of 5-6 seconds and is currently available in 9 colors. It can be held in either hand and a simple button press rotates the display in 90 degree increments, so holding it at any angle […]
  • Blues Hog BBQ Sauce Original Flavor (5/5)

    Brian
    6 Apr 2014 | 6:50 am
    Ah. It’s about time I tried the one, the only Blues Hog BBQ sauce. Since I started the site, I’ve only heard about this legendary sauce which is hugely popular among competition BBQ teams and on great BBQ forum sites like the BBQ Brethren.  Whether they will admit it or not, this stuff is the […]
  • Griff’s Swamp Sauce Hot (5/5)

    Brian
    21 Mar 2014 | 8:00 am
    I just finished my review of Ohio-based BBQ Company Mudbug’s  award winning sauce (2010 Scovie) and I just have to say that sometimes the simple things are truly best in life.  You know I am one to appreciate something different: a little nutmeg here, some garlic/jalapeno there, a touch of apricot, or even putting as […]
  • ThermoWorks ChefAlarm Cooking Thermometer

    Prince_of_Q
    12 Mar 2014 | 5:00 am
    This week’s review is on the ChefAlarm Cooking Thermometer from ThermoWorks. The ChefAlarm is a commercial quality probe-style cooking thermometer with alarm. It has a large, very easy to read backlit LCD display and a long battery life. Plus, the ChefAlarm can be used in a flat or upright position, whatever works best for you. The ChefAlarm comes with […]
 
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    The BBQ Central Show

  • April 15, 2014 – Official Archive

    greg
    15 Apr 2014 | 8:55 pm
    Hour 1: Because this show isn’t ALWAYS about barbecue, 11 time Jeopardy champion Arthur Chu joins the show tonight.  We will talk about his 11 wins in a row and how he caught the HATE of the Jeopardy “traditionalists” because of his game tactics.  Tune in for what should be a very interesting segment. Next up, pitmaster of The Rolling Grill  and newly published author, Eric Thomas joins me.  Eric will talk about his second appearance on the BBQ Pitmasters TV show and we will also talk about his new book! Hour 2: The third Tuesday of every month bring barbecue and…
  • April 8, 2014 – Official Archive

    greg
    8 Apr 2014 | 8:59 pm
    Hour 1: All Meathead All the time!!  Meathead Goldwyn stops by for his monthly visit to talk ham, ham and more ham…and maybe some other stuff too. Hour 2: Sam The Cooking Guy stops by to talk about Hawaii, tater tots and cocktails. Helping me close the show tonight, pitmaster of Lakehouse BBQ, diane Mee.  Diane will recap her 3rd place overall finish at the Sam’s Club event this past weekend. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ’rs Delight Wood Pellets Green Mountain Grills I-Grill  Cookshack…
  • April 1, 2014 – Official Archive

    greg
    1 Apr 2014 | 8:55 pm
    Hour 1: Welcome to April…the year continues to fly by and the shows roll on! Joining me for the first hour tonight is one of the most popular BBQ people today.  His restaurant was voted “Best BBQ” in Austin, he has a new YouTube video series, he is developing a new BBQ show on PBS and you have seen him on BBQ Pitmasters as a judge in past seasons.  Aaron Franklin stops by to talk about all of this and more…be sure to get in early so you don’t get locked out of the chatroom or the show streams! Hour 2: In the second hour, I will be joined by my regular…
  • March 30, 2014 – Official Archive

    greg
    25 Mar 2014 | 8:55 pm
    IBCA President – Lynn Shivers Clarence Joseph – Momma & Poppa Joe’s BBQ John Dawson - Patio Daddio BBQ Connie Rempe – Connie’s Recipe Corner PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ’rs Delight Wood Pellets Green Mountain Grills I-Grill  Cookshack
  • March 18, 2014 – Official Archive

    greg
    18 Mar 2014 | 8:55 pm
    Hour 1: The 3rd Tuesday of every month finds BBQ & Grilling icon, Steven Raichlen joining the show.  On the agenda tonight, steak, steak and more steak.  Will get intimate with the beef talk and go step by step to ensure you have success at the grill.  We will also cover a little “Grill Season” maintenance for those of you who aren’t year around cooks (shame on you).  Michael McDearman will stop in to talk about his time as emcee at the Smoking’ At The Run contest this past weekend.  He will also talk about the Sam’s Tour this year and give us his…
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    Sir Porkalot

  • Learning To Create Beats

    SP
    13 Apr 2014 | 3:48 am
    If you are someone that has a love for music, finding the best beat making software would be a simple way for you to begin taking this to the next level. Technology opens up a world of possibilities when it comes to the things that we are able to achieve in our lives. If music is something that you have a passion for, the right software would be able to help you put beats together that could become songs which make up your newest album in the future. Making music’s a great way to find your voice in the world. No matter who you are or what you have been through, it is likely that there…
  • The P90x Fitness Program Reviews

    SP
    2 Apr 2014 | 2:13 am
    P90x is a home DVD exercise program that offers to give the viewer a ripped and lean body within the first 3 months. However, it is not meant for everyone. It is for the strong and slightly out of shape people. It involves strict workouts that are done six to seven days weekly for about 11/2 hours per session. These daily workouts are very vigorous such that, a fitness test is required before purchase. According to a review for p90x fitness program, it comprises of 12 work out DVDs, 113 nutrition plan pages, 90 days calendar that tracks your workout progress and 100 fitness guide pages.
  • Paleo Chicken Salad

    SP
    18 Mar 2014 | 5:35 am
    Paleo chicken salad is great to make when you have chicken that is left over. There are many different Paleolithic chicken recipes out there to choose from. Here is one of them. Ingredients: 2 lbs of whole cooked chicken 1 cup of grapes that are cut in half 1/2 of cup peeled and chopped apple 2 to 3 stalks of celery that are chopped up 1/2 cup of chopped up pecans 3/4 cup of Paleo Mayo 1 1/2 tsp of Trader Joe’s 21 Seasoning Salute 1/2 tsp of sea salt 1/2 tsp of lemon garlic pepper 1/2 Tbsp of lemon juice Instructions: Cook the chicken. You can cook it in a crock pot or buy a rotisserie…
 
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    grillingwithrich.com

  • VIDEO: How to Smoke a Whole Leg of Lamb

    Richard Wachtel
    18 Apr 2014 | 6:30 am
      Trying and smoking different types of meats is one of my favorite ways to learn and enjoy barbecue. My friend Malcom Reed from How To BBQ Right.com has done it again with his barbecue recipe and this great barbecue video on how to smoke a whole leg of lamb. From the looks of it this is perfect for anyone who wants to smoke something different but still enjoy the great meat flavors of Lamb. Also of Interest: Honey Pistachio Crusted Smoked Lamb Rack A Barbecue Recipe Review of Thermoworks Cheap Alternative Thermometer ThermoPop Follow Grilling With Rich on Twitter to get the latest BBQ…
  • BBQ Product Review: BBQ Injector Chop’s Power Injector System

    Richard Wachtel
    17 Apr 2014 | 12:32 pm
    [I would like to thank my friends at Chop's Power Injectors for providing me with one of these injectors for free. As always I never accept payment for my reviews of the various products that I have and will review on Grilling with Rich. See more information about our Product Review guidelines click here]  Having a great injector is just as important as having the proper thermometer for competing in barbecue competitions. I have bought some okay injectors but there has always been a couple of minor issues with them but for some reason I haven’t found the perfect one until I tried…
  • Michael Symon’s “Fun Guy” Burgers with Castello Burger Blue Cheese

    Richard Wachtel
    16 Apr 2014 | 12:43 pm
    We all know that Hamburgers are a perfect way to please everyone at an outdoor cookout. But hamburgers can also be really boring but thanks to Castello Cheeses, here is another great hamburger recipe to try. Here is a recipe from Michael Symon’s “Fun Guy” Burgers with Castello Burger Blue Cheese Recipe. Also of Interest: Weber’s New Cookbook Devoted to America’s Favorite Food to Grill — The Hamburger VIDEO: Sesame-Hoisin Pork Burgers with Grilled Pineapple Follow Grilling With Rich on Twitter to get the latest BBQ and Grilling News from around the world Check out…
  • Weber GrillWatch Survey: For the LOVE of the Grill

    Richard Wachtel
    15 Apr 2014 | 8:50 am
    For 25 years, Weber-Stephen Products LLC, the world’s leading manufacturer of outdoor gas and charcoal grills and grilling accessories, has been tracking the nation’s grilling habits, including where people grill, what they are grilling, and when they are grilling. This year  Weber commissioned KeyStat Marketing to field the 25th annual Weber GrillWatch Survey. Toluna provided the sample of 1,000 grill owners throughout the United States who completed the online survey. All respondents were 21 years of age or older and currently own a charcoal, gas or electric outdoor grill or smoker.
  • Patagonian Hot Dogs with Avocado Mayo Recipe

    Richard Wachtel
    13 Apr 2014 | 9:22 am
    We all know that Hamburgers are one of the most popular foods that are made during cookouts in all of America but Hot dogs are the most popular food item that are served in sport stadiums around the country. so thanks to Weber Grills for letting me share with you this great and unique hot dog recipe to try for your next outdoor cooking adventure. You can find other great hamburger and also hot dog recipes in the latest Weber cookbook: Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics. Also of Interest: Weber’s New Cookbook Devoted to America’s Favorite…
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    Char-Broil LIVE

  • Beginner’s BBQ Chicken

    SheSmoke
    18 Apr 2014 | 4:07 pm
    I love teaching newbies to the grill. Not only do I get to introduce them to a whole method of cooking that is flavorful and fun, I get to set the record straight. There is a lot of attitude surrounding grilling and barbecue out there that I think makes people fearful of trying. But the truth is, grilling is pretty basic. With a few simple tools and techniques, you can grill most things better than your bragging brother-in-law.I also remember my first time at the grill. I was cooking for General Ariel Sharon, who later became the Prime Minister of Israel. My very first time grilling. True…
  • Memphis In May and Pernil Inspired Pork Sliders

    Chris Grove
    16 Apr 2014 | 7:18 am
    Every year 250 of the best competitive barbecue teams in the world gather on the banks of the Mighty Mississippi for the Memphis in May International Festival to compete in the World Championship Barbecue Cooking Contest.  Over 100,000 visitors come to witness this BBQ party that even Caligula would say is a bit extreme.  It is the most fun, intense and absolutely crazy BBQ event I have ever attended.The teams spare no expense in decorating their booths in the most creative ways imaginable.  Just walking around looking at the various ideas is entertainment in itself.  Here are just a few…
  • Grilled Spring Vegetable Omelette

    Grillin Fools
    14 Apr 2014 | 1:19 pm
    Is that what I think it is? Are those the warming winds of spring? It sure feels like it. After living like a hermit, close to the fire deep in my cave, I finally emerged to do some grilling outside – that is  other than steaks on my little travel grill right outside my back door so I could get in and out before losing fingers to the frigid temperatures. Normally I grill all year, but this winter there wasn’t much on my grill because of the weather. That’s about to change as I emerge from my hollow, ready to face the world with the warm sun on my face. How shall I celebrate…
  • That’s a Spicy Meatball Sandwich!

    Jane Bonacci
    11 Apr 2014 | 4:42 pm
    You can make these as spicy or mild as you like Spaghetti and meatballs, the tried-and-true American dinner that fed the bulk of the country through the 1950s and 60s. But these days, meatballs are showing up in a wide variety of preparations and presentations. From the Vietnamese Banh Mi to Spanish albondigas, cocktail bites to turkey meatballs, they are showing up across the nation in specialty shops and corner grocers.   Instead of cooking them on the stove or simmering them in a pot of sauce, I wanted to get the crunchy exterior and smoky goodness that only comes from the grill.
  • Philly Ribeye Cheese Steak Sandwich

    David Olson
    9 Apr 2014 | 11:03 am
    March Madness.  Opening day of baseball season.  Golf’s Player’s Championship.  The Indianapolis 500.  Hockey and basketball playoffs.  Over the next 90 days of 2014′s calendar every weekend represents a big-game weekend!  During this championship season, the action taking place over your grill should be just as intense as the competition on the asphalt of a race track, parquet of a basketball court, or clay and bluegrass of a baseball diamond.That said, this month’s recipe embodies the bold, gritty and hard-hitting nature of my favorite sports teams.  The…
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    The Dutchess Cooks

  • Beef salad with dukkah

    Dutchess
    28 Mar 2014 | 3:39 am
    Today’s recipe is another salad. But not just ‘a’ salad, I can say this one was one of the best ever! The beef was perfect, the tomatoes delicious, the avocado creamy, the blue cheese soft and spicy, the dukkah mixture sprinkled on top gave it the perfect finish, and the dressing was a killer. Ingredients for an awesome meal! This recipe I will definitely make over and over again, and also I will try to grill/smoke the meat on the bbq. I think that will make it even tastier (if that’s possible at all!). Oh and then there was wine too, a Cote du Rhone this time. The mentioned dukkah…
  • Whiskey Cream Sauce

    Dutchess
    27 Mar 2014 | 2:31 am
    Since today’s International Whiskey Day, it seems like a perfect timing for this Whiskey Cream recipe! The sauce is easy to make, and it is delicious with a juicy steak. Serve it with green beans and twice baked potatoes for example and you’ll have a winner for dinner! The “trick” to this sauce is to use the same pan for the meat as for the sauce. More flavor! Ingredients for 2: 2 steaks (I used beef tenderloins) Black pepper 3 tablespoons butter 1 teaspoon butter (yes, that’s correct) 1 shallot, minced ¼ cup whiskey (I used Tullamore Dew) ½ cup beef stock A few drops of…
  • Pizza heaven with wild salmon

    Dutchess
    7 Mar 2014 | 2:06 am
    In this post called easy homemade pizza I already gave you the recipe for a delicious and easy way to make the best pizza at home. But wait, there’s more….the topping! Recently I found out that it can get better when it comes to that! Way better! But this topping is different from what you’re used to, but for one time, think outside the (pizza) box! The dough (makes 2 pizzas): 2 ¾ cup all purpose flour Pinch of salt 2 ¼ teaspoon instant yeast (that’s the amount of one small package) 1 cup lukewarm water The first thing to do is get a large bowl, add flour, yeast and salt and then…
  • Pasta with Salmon and Spinach

    Dutchess
    14 Feb 2014 | 1:43 am
    Another recipe for you today and because we have to eat more “good” fish, I decided I wanted salmon. You can’t eat meat every day… at least, that’s what “they” say.. Fast and easy as usual, and here’s what you need if you make it for 2 people: Fresh pasta, tagliatelle or pappardelle. Or buy fresh lasagna sheets and cut them yourself! 2 salmon fillets 1 tablespoon Cajun Seasoning, I used the one from Chef of the Future 1 large bag spinach leaves, washed and dried 10 cherry tomatoes, cut in half ½ cup dry white wine 1 garlic clove, mashed Dried chili flakes, depends on how…
  • Herb Butter Sauce

    Dutchess
    20 Jan 2014 | 5:03 am
    The recipe of today is based on the herb butter recipe that I posted earlier. This time I changed it into a warm sauce, with different herbs. The main herb now is tarragon and that is also the main taste of this sauce. Last weekend I was lucky that I could get fresh herbs at the market. Rosemary, thyme, basil and parsley aren’t a problem, but tarragon is a bit difficult to get here. But, lately at the market there’s a booth that sells so many fresh herbs, it makes me want to do a happy dance! The “problem” is that this guy only sells large bundles of fresh herbs, and that usually…
 
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    Grill Grrrl Blog: Grill Girl, Big Green Egg Recipes, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes

  • Plank Grilling Cookbook Giveaway

    Robyn Medlin Lindars
    12 Apr 2014 | 5:04 am
    I love grilling on planks. The wood adds such a nice smokiness to anything you put on it, and the plank itself makes for a great rustic presentation on the table. Some of the most popular recipes on this site are plank grilling recipes such as my cedar planked salmon recipe or my maple planked orange oregano chicken thighs. Peach and Proscuitto pizza with arugula. This new Plank Grilling cookbook by Dina Guillen gives recipes ideas for cooking on a plank that I’d never thought of before like the peach, proscuitto pizza with arugula or the tri tip rubbed with chocolate or espresso.
  • Grilled Fennel, Chicken Sausage and Apple Salad

    Robyn Medlin Lindars
    9 Apr 2014 | 7:47 pm
    Add a little bit of the fennel tops as garnish on the salad for fun presentation. Whenever I see fennel at the grocery store, I think to myself “what can I do with this?” I originally bought this fennel to make a fennel slaw but then, when I was rifling through the fridge, I got an idea and went in a totally different direction. I love the easy to cook, all natural chicken sausage that is available these days from Aidells or Al fresco. I grilled the fennel to help caramelize and mellow the flavor a bit, while I also grilled the chicken sausage. Next, I paired this with a crisp tart apple…
  • Next Women’s Grilling Clinic is May 31st

    Robyn Medlin Lindars
    8 Apr 2014 | 4:19 am
    Grilled Bacon Wrapped Asparagus – pic taken from a previous Women’s Grilling Clinic. Back By Popular Demand- the Women’s Grilling Clinic! May 31st- Hollywood, FL Do you want to learn the basics of grilling? Do you like to grill but want to learn more techniques and recipes for the grill? This clinic, for Women only, is for you! Hosted by South Florida’s own, GrillGrrrl Robyn Lindars, the Women’s Grilling Clinic will give you the confidence to “man” the grill in your own backyard. Grilling is also a wonderful way to make healthy, gluten free, low carb dishes without…
  • Cast Iron Cooking: Herb Sauteed Vegetables

    Michelle Lara
    4 Apr 2014 | 9:48 am
    It’s all about the sides in our house lately, and to be honest it’s really a side dish that can transform a meal. I’ve really been pushing the vegetables in my house lately and charring them up on a cast iron is really a great way to add tons of flavor. Normally I stick to garlic, olive oil and sea salt {can’t go wrong there}, but recently I’ve been playing with spices and different flavor profiles and came up with what I think is a winning combination for mixed veggies. You can use an assortment of vegetables I chose Brussels Sprouts {a new favorite in our…
  • Grilled Eggplant Parmesan

    Robyn Medlin Lindars
    1 Apr 2014 | 4:43 am
    Grilled Eggplant Parm is a healthier, tasty alternative to traditional Eggplant parm where the eggplant is battered and fried. This is also gluten free This recipe is very different than the eggplant parmesan you are used to. There is no breading or frying. This eggplant parmesan, is a low carb Italian inspired recipe you can feel good about eating as the eggplant is grilled for nice flavor and smokiness. Then, I layered the parm slices with a slice of tomato, fresh grated parmesan, fresh herbs, and chicken sausage crumbles (use whatever sausage type you like but I found it layers better by…
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    Cooking Outdoors | How to Grill | BBQ | Dutch oven cooking

  • What is the Reverse Sear Method?

    Gary House
    15 Apr 2014 | 12:14 pm
    The Reverse Sear Method allows you to grill larger cuts of steak to a uniform internal temperature with a charred crust, yet keeping the steak juicy and tender. This method will teach you how to avoid having a burnt crust and a raw center on your grilled steak! What is the Reverse Sear Method? | Easy Grilling Tips Simple tips, tricks and techniques to make your outdoor cooking easier! New episode every Tuesday   Tips, Trick and Technique Cooking Videos    
  • Sunday Morning Comics April 13, 2014

    Gary House
    13 Apr 2014 | 4:00 am
    The best in Outdoor Cooking comics every Sunday from Jerry King and Cooking-Outdoors! Sunday Morning Grilling Comics April 13, 2014  
  • Creamy Cajun Chicken Skillet Recipe

    Gary House
    12 Apr 2014 | 9:16 am
    Creamy, spicy, full of tender chicken, onions, mushrooms and red bell peppers, cooked outdoors in a cast iron skillet on the New Camp Chef Somerset III Patio Stove! A perfect combination of outdoor cooking magic! I paired mine Creamy Cajun Chicken Skillet recipe with some old-fashioned Mixed Greens and Red Bean Rice! Creamy Cajun Chicken Skillet Recipe | Cooking Outdoors Creamy Cajun Chicken Skillet Recipe Ingredients: 2 lrg skinless boneless chicken breast Tony Chachere’s Creole Seasonings 1 stalk celery, chopped 2 green onions, chopped 1 yellow onion, sliced 1 red bell pepper, sliced 6…
  • Camp Chef Somerset III Patio Stove

    Gary House
    10 Apr 2014 | 3:30 pm
    I recently received the New Camp Chef Somerset III Patio Stove! With three 30,000 BTU burners and a 16” deep cooking surface, you can go wrong. Built to accommodate the Camp Chef 16” Cooking System product line, including the Italia Pizza oven, BBQ Grill Box, Griddle system and so much more! Here is my quick video profile and assembly.   Camp Chef Somerset III Patio Stove | Grilling Product Review   Home grilling is something many people look forward to each year. But with the Somerset III there is much more than just grilling to look forward to. Hot breakfast, fresh artisan…
  • How to Make Compound Butters

    Gary House
    8 Apr 2014 | 1:28 pm
    Compound Butter the flavor enhancer used by Chefs worldwide and for good reason! A simple yet delicious way to add richness and flavor to all of your Grilled and BBQ meats. With just a few ingredients you can make a good grilled recipe taste like an amazing 4 star restaurant recipe! How to Make Compound Butters Video Simple tips, tricks and techniques to make your outdoor cooking easier! New episode every Tuesday  
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    Dirty Smoke BBQ Blog

  • Eating Out: Black's BBQ in Lockhart, Texas

    Dru Chai
    26 Mar 2014 | 7:52 pm
    As the cliche goes, time really does fly. About a year ago, I traveled to the Lone Star state with only one goal in mind -- to eat enough BBQ so that my pores would reek of smoke. That didn't exactly happen, as I only visited four places. Call it a mini BBQ crawl, if you will.I wrote about my experiences with Franklin's and Smitty's, but I never got a chance to write about Black's BBQ -- Texas' oldest, family-owned BBQ restaurant. Well better late than never, right? Lockhart is about a half hour drive south from Austin, and I made sure to carve out some time during the short trip.
  • Burnt Ends with Gates Kansas City Style BBQ Sauce

    Dru Chai
    8 Feb 2014 | 1:10 pm
    I've never been to Kansas City, but I hope to make a visit soon. I can only dream and drool about it for now. But recently, my neighbor traveled to Kansas City for work and visited a few BBQ spots. He brought home a bottle of Gates Bar-B-Q sauce for me to try. I was thinking, sure I'll try some... but he wanted me to have the entire bottle. He's been a loyal fan of my blog, and he's tried a lot of my BBQ too. So it was nice of him to return the favor.So what's Kansas City BBQ all about? I wrote about it a while back, but the main difference is that Kansas City sauce tends to be…
  • Review: The BeerPager Belcher Version

    Dru Chai
    31 Jan 2014 | 3:41 pm
    With the Super Bowl just a few days away, there's going to be a lot of hootin' and hollerin' in front of big screen TVs across the country. Naturally, it all depends on whether you're a Denver Broncos or Seattle Seahawks fan, or maybe you simply placed a few wagers. One thing's for sure, there's going to be a lot of food (BBQ, of course!) and alcohol consumption during the big game.Recently, I had the chance to check out The BeerPager during some NFL playoff games the past several weeks. The BeerPager is basically a koozie on steroids -- it's a battery-powered, remote-controlled device…
  • Amazon Best Sellers: Top 10 BBQ Products (Jan '14)

    Dru Chai
    27 Jan 2014 | 4:05 pm
    If you're a frequent customer of Amazon.com, you've inevitably clicked on the "Best Sellers" link for a particular product category of interest to you. It's always interesting to see what other people are purchasing. Not only is it a good way to find out what the current "hot" products are, but there could be a great deal that everyone is jumping on.Amazon doesn't have a top sellers section for just BBQ products. They are sprinkled about in the Patio, Home, and Garden / Grills & Outdoor Cooking section. You would have to keep looking through page after page to find what BBQ related…
  • Review: Mr Grill Heat Resistant Grill Gloves

    Dru Chai
    26 Jan 2014 | 9:47 pm
    I can't tell you how many times I've burned myself during grilling and smoking. Okay, maybe the word "burned" is a bit excessive. More like, slight singes. I've always relied on those giant BBQ mitts to keep my hands from any excessive heat. Truth be told, I hated those things. They were clunky, didn't provide much grip, and quickly wore out its "heat resistant" capabilities. I quickly banished my oven mitts to indoor oven, cookie-making status.Recently I came across the Mr Grill Heat Resistant Grill Gloves and they definitely keep my hands and wrists singe-free. When I first put them on, I…
 
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    Outdoor Cooking Magic

  • Picture of the Week – Dutch Oven Potato Boats

    Scott
    16 Apr 2014 | 5:00 am
    I'm starting a new feature, partly because I sometimes get some pretty good looking pictures, and I want to share them with you, but it takes a bit of time to get the article and recipe written up.   So I'm going to aim to share one of my pictures with you each week.  Some … Continue reading » Picture of the Week – Dutch Oven Potato Boats is a post from: Outdoor Cooking Magic
  • QOTM: What Do You Grill For Memorial Day?

    Scott
    11 Apr 2014 | 3:48 pm
    This month's Outdoor Cooking Magic question was: What Do You Grill For Memorial Day?  Thanks to all those that sent in responses! Here are the answers: From Jan: We go camping for Memorial Day...and when we camp, we try to make most of our meals "over the open fire"!    Lita said: - definitely steaks … Continue reading » QOTM: What Do You Grill For Memorial Day? is a post from: Outdoor Cooking Magic
  • The Trick To Grilling Asparagus

    Scott
    11 Apr 2014 | 8:21 am
    I've written about this cool way to grill asparagus before, but now I've made a video!  See it below: Be sure to check out my Grilled Vegetable Magic ebook also, currently on Kindle, but coming soon as an eBook in PDF format right here on OutdoorCookingMagic. The Trick To Grilling Asparagus is a post from: Outdoor Cooking Magic
  • Grill Gadget of the Week: Grill Hat

    Scott
    8 Apr 2014 | 3:54 am
    If you are looking for a solution to light up your grill when you grill at night (after all, we all do that, right!), here’s something you might not have considered. An LED hat! Basically, it’s a baseball camp with LED lights under the brim. There are 3 LEDs, one in the middle of the … Continue reading » Grill Gadget of the Week: Grill Hat is a post from: Outdoor Cooking Magic
  • Six Things To Do To Get Ready for the Grilling Season!

    Scott
    29 Mar 2014 | 7:19 am
    Winter is almost over, spring is coming, and it's almost time to grill!  Of course, if you grill all year round, like many of you do, this might not seem like a big deal.  But for everyone else, it's a great time of year.  Memorial Day is just around the corner, and that kicks off … Continue reading » Six Things To Do To Get Ready for the Grilling Season! is a post from: Outdoor Cooking Magic
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    Three Dogs BBQ

  • Brining is a Verb: Dialing in our Competition Chicken

    19 Apr 2014 | 4:07 am
    Over the years, our chicken entries have been pretty good.  Nothing less than a 20th place with a few trophies over the last two years.  We have made some tweaks here and there, but the basic recipe says the same.  This year, we are getting away from our homemade brine and going with the Game Changer Brine from Oakridge BBQ.  It smells a lot like my brine.  If anything though, it is just easier to make since I just dump it in water, boil, chill, and it is ready to use.  But, I started thinking, do I have to use water as my brine base?  Why not a liquid that…
  • A New Twist on a Burger

    15 Apr 2014 | 3:14 pm
    While I look outside the window today to gray skies, howling wind, and snow, it is hard to believe that it was sunny and in the 80's over the weekend.  But, Mother Nature is fickle in Western Pennsylvania in the springtime.  But, I made the most of the nice weather and grilled up some burgers. These were burgers with a twist though.  Nothing over the top, but different none the less.  We usually go for a plain burger around here.  Maybe the occasional onion soup mix burger.  But, I decided to add some of our brisket rub to the mix this time around.  So, to…
  • Still Looking for that Perfect Rib

    12 Apr 2014 | 5:01 am
    If you have been reading this blog, you know that we have had issues with our rib scores over the years.  Our baseline experiment to improve those scores was to cook for six hours, without any foil, to see how tender the meat on the bone was.  I was close, but not 100% there.  So for this cook, I cooked ribs, unfoiled, for seven hours at a lower heat of 225 F to see how they turned out.  Here is what we found.First, we took some St. Louis spares, rubbed both sides with mustard, and sprinkled our rub/sugar mix liberally on both sides of the rack.  Then, I let them come…
  • Smoked Rack of Lamb with a Dirty Martini Marinade

    9 Apr 2014 | 5:26 am
    One of the highlights of our "Too Cute to Eat" extravaganza while Hope was away was a beautiful rack of lamb that I picked up at Dave's Country Meats.  Dave's lamb is outstanding and locally sourced.  The perfect canvas to try out an outside the box marinade.Dirty Martini Marinade1/2 cup of vodka1/4 cup olive oil1/4 cup of brine from the olive jar1/4 cup of olives4 cloves of garlic, skin removed1 tsp of rubbed thyme1 tsp of rosemary1/2 tsp of lemon zestJuice of a lemonI put off of this in my stick blender food processor attachment and blended until combined. The marinade went…
  • Get that Pizza out of the Oven and onto the Grill

    5 Apr 2014 | 6:10 am
    Yesterday was a pretty nice day around here.  Sun peeking through the clouds and occasional spring showers.  The most important thing about the day was that it was in the 60's.  All day at work I was thinking about what I could cook on the grill.  I was also in the need of some pizza.  So, I decided to combine the two and grill some pizza.  So, on the way home, I picked up some stem tomatoes and odds and ends from the olive bar and ran home to prepare my creation. First, Hope made a batch of our pizza dough in the bread machine:Pizza Dough3 1/4 cups AP flour1…
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    Slap Yo' Daddy BBQ

  • Judging Competition BBQ – Part 1 by Donna Fong, Butchers Daughter BBQ

    Donna
    17 Apr 2014 | 5:21 am
        The most common question I hear when I tell people I am a certified BBQ judge is “How do you become a judge?”  That’s the easy question to answer. I admit that it seems like a pretty good racket. You take a BBQ judging class from one of many sanctioning bodies that exist. I’m certified to judge BBQ...
  • Barbecued Pineapple Pork Loin “Ham”

    Jennifer Gunn
    14 Apr 2014 | 6:23 am
        When my family and relatives get together every year to celebrate Easter, we are thrilled for the blessing to be able to get together to reconnect and catch up with loved ones. The Sunday festivities always revolve around a ham as the main dish, and weather permitting, the little ones will hunt for Easter eggs hidden around the house...
  • Barbecued Spiral Stuffed Pork Loin w/ Bratwurst, Apples, and Walnuts

    Jennifer Gunn
    10 Apr 2014 | 6:09 am
    As a pitmaster, I’m always looking for fun and creative ways to barbecue Holiday foods in a non-traditional way. Since Easter is coming up later in April, I’ve partnered with my friends at Snake River Farms to prepare a special Easter treat in my pit. I know you’re probably thinking that Harry’s going to cook a ham in his Weber Smokey Mountain? Well,...
  • Spreading love and reconciliation through barbecue

    Harry Soo
    8 Apr 2014 | 5:26 am
      Harry, I wanted to let you know you have been a huge inspiration for me in my quest to become a great pitmaster. I have been involved in backyard events since 2010, and have had good success with even winning the MD BBQ Bash here in Bel Air Maryland back to back years. I have been really trying to...
  • Cooking against the Barbecue Big Boys

    Harry Soo
    31 Mar 2014 | 10:01 am
      By Donna Fong, Butchers Daughter BBQ Ever wondered if cooking a barbeque competition is anything like what you see on TV? So is it like that in real life? Here’s my account of what it’s like cooking against some barbecue Big Boys who have appeared in TV, Barbecue TV shows depend on drama and strong personalities. In this sense,...
 
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    Embers and Flame

  • Argentine BBQ Dry Rub

    Larry Gaian
    19 Apr 2014 | 7:10 am
    Argentine BBQ Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 3 tablespoons dried oregano leaves 3 tablespoons dried basil leaves 2 tablespoons dried parsley flakes 2 tablespoons dried thyme leaves 2 tablespoons coarse kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon dried savory leaves 1 tablespoon smoked paprika 2 teaspoons garlic powder 1 to 2 teaspoons dried crushed red pepper Instructions Combine all ingredients. Store in an airtight container for up to 30 days.   The post Argentine BBQ Dry Rub appeared first on Embers and Flame.
  • Lemon Pepper & Thyme Beef Rub

    Larry Gaian
    18 Apr 2014 | 11:10 pm
    Lemon Pepper & Thyme Beef Rub Author: Larry Gaian @BBQGrail Recipe Type: BBQ Dry Rub Ingredients 6 tablespoons lemon pepper ½ teaspoon kosher salt 2 tablespoons ground thyme 2 tablespoons paprika ¼ teaspoon ground coriander 2 teaspoons granular garlic ½ teaspoon ground cumin 1 teaspoon sugar ½ teaspoon cayenne pepper Instructions Mix all ingredients together with a large spoon, removing all lumps.Stores for 3 to 6 months. Makes ⅝ cups.   The post Lemon Pepper & Thyme Beef Rub appeared first on Embers and Flame.
  • Tandoori BBQ Dry Rub

    Larry Gaian
    18 Apr 2014 | 9:27 pm
    Tandoori BBQ Dry Rub Author: Larry Gaian @BBQGrail Recipe Type: BBQ Rub Ingredients 6 tablespoons paprika 2 tablespoons ground coriander 2 tablespoons ground cumin 2 tablespoons coarse kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon sugar 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon crumbled saffron threads ½ teaspoon cayenne pepper Instructions Combine all ingredients in medium bowl. Transfer to airtight container and store for up to 30 days. The post Tandoori BBQ Dry Rub appeared first on Embers and Flame.
  • Red Sea BBQ Rub

    Larry Gaian
    18 Apr 2014 | 9:21 pm
    Red Sea BBQ Rub Author: Larry Gaian @BBQGrail Recipe Type: BBQ Rub Ingredients ⅓ cup caraway seeds ⅓ cup cumin seeds 3 tablespoons cardamom seeds 1 tablespoon whole black peppercorns 4 whole cloves 3 tablespoons coarse kosher salt 3 tablespoons ground turmeric Instructions Toast caraway seeds, cumin seeds, cardamon seeds, peppercorns and cloves in a heavy bottom skillet over medium-high heat on the stove. Stir until seeds are slightly darker, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Add to a medium bowl and whisk in tumeric.
  • Cayenne BBQ Spice Rub

    Larry Gaian
    18 Apr 2014 | 8:51 pm
    Cayenne BBQ Spice Rub Author: Larry Gaian Recipe Type: BBQ Rub Ingredients 2 tablespoons salt 1 tablespoon coarsely ground black pepper 1 tablespoon (packed) golden brown sugar 2 teaspoons garlic powder 1½ teaspoons cornstarch 1½ teaspoons onion powder 1 teaspoon lemon-pepper seasoning with garlic and onion 1 teaspoon chili powder 1 teaspoon cayenne pepper Instructions In a small bowl whisk all ingredients together. Store in an air tight container for up to one month. The post Cayenne BBQ Spice Rub appeared first on Embers and Flame.
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    Best Gas Grills

  • Char Broil Gas Grill TRU Infrared Review

    cdrinde@comcast.net
    17 Apr 2014 | 10:59 pm
    If you’re an avid griller then you know the brand Char Broil, definitely one of the oldest outdoor cooking brands that also offers inexpensive variety. This specific model – the Char Broil TRU infrared 3 Burner Gas Grill with Side Burner is a definite buy for anyone who wants a new grill.  Char Broil TRU infrared 3-Burner Gas Grill with Side Burner This Char Broil gas grill has 3 stainless steel burners that sear in flavor to help keep your food moist and juicy. The 3 stainless steel burners can run up to 30,000 BTUs, which is actually pretty good for a 3-burner gas grill. This grill…
  • Best Gas Grills Between $1000 and $2000

    cdrinde@comcast.net
    16 Apr 2014 | 12:33 am
    Looking to buy a new gas grill for the summer or maybe something to use on a daily basis? We’ve got 3 of the best gas grills options for you – the Weber Summit S-420, the Napoleon Prestige P500RSIBPSS, and the Broil King Imperial XL. All three grills are definitely worth a look at. Ever heard the saying 10% skill and 90% hard work? Well, why would you need to work hard when the grill can do the work for you? Before buying these grills you must consider that these grills will take up quite a bit of. These grills were made for the intermediate to advance grillers. But are also simple…
  • Weber Summit for the Best 6 Burner Gas Grills

    cdrinde@comcast.net
    14 Apr 2014 | 1:25 am
    If you’re one of those people who like a large cooking area to cook on, or maybe want to cook your meats simultaneously, then gas grills with 6 burners are definitely a good option for you. For more than 50 years, Weber has been dedicated to making products they know that every griller out there would need. The Weber Summit grill series are more budget friendly than other brands but just as good, if not better. Which is why the Summit series dominated the most for the best 6 burner gas grills.  Weber Summit’s Best 6 Burner Gas Grills Weber Summit offers 2 of the best 6 burner gas…
  • Best of Weber Gas Grills: Q-Series Portable Gas Grills, Part II

    cdrinde@comcast.net
    11 Apr 2014 | 11:20 pm
    Do you love grilling outdoors but you don’t have enough space for a full-size traditional grill? Do you love spending quality time with your friends and family? Do you enjoy showing off your mad grilling skills to your buddies and neighbors? Then the amazing Weber Q Series is definitely for you – portable, convenient, efficient, durable, and best of all, lightweight. The Weber Q Gas Grills There is always something shiny and new available in the grill market, and one of our favorite releases to keep an eye on is the latest portable grill offering in the Weber Q Series. The newest 2200…
  • The Thermos Gas Grill Review

    cdrinde@comcast.net
    9 Apr 2014 | 10:47 pm
    Looking to purchase a top-notch gas grill for your favorite barbecue aficionado? Or maybe you’re looking for one to use in your backyard for the occasional get together, afternoon family bonding session, or even a grill and beer night with your buddies? Or do you just need a great starter grill where you can fine-tune your barbecue skills so you can be an amazing host when you have company? If this is you, then the Thermos 4-burner gas grill is the grill you’ve been looking for.    Thermos Gas Grill This baby has a primary cooking area of 450 sq. inches with a 205 sq. inch warming…
 
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