BBQ

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  • Back To Atlanta

    livefire
    Curt McAdams
    13 Apr 2015 | 10:15 am
    My dad just turned, well, an age older than he’s been before, so my wife and I headed to Atlanta for a long weekend to spend some time celebrating his birthday. We’ve only been in Atlanta once in the last 5 years, and that was a very quick trip for my sister’s birthday, so we didn’t get around to do much driving around. This trip, though, we ended up in different parts of town through the weekend. While Atlanta is basically the same, the changes in a few years are still really surprising. The traffic, however, just keeps getting heavier. Atlanta is a great food city,…
  • Spring Calves

    Cowgirl's Country Life
    cowgirl
    17 Apr 2015 | 7:18 pm
    I love this time of the year. Found a litter of kittens in my shop,  the hens are settin' on eggs, it's actually rained a bit this last week...... Best of all the calves are popping up around the pasture. Sometimes it's hard to find them but if I stand in the back end of the pickup with a pair of binoculars, I can spot them in the tall grass. :) I love it when they see me for the first
  • THE MEATMEN

    MAD MEAT GENIUS
    18 Apr 2015 | 6:50 am
    It is time to dust off the black iron and resurrect the dutch oven competition cooking team of 'The Meatmen". A rock and roll group has borrowed our team name and created this fine team name patch. They can use our name if I can wear their patch. It has been awhile since our dutch ovenss have sung beautiful award winning culinary treats. I am putting out the challenge to my fellow team members. I have my new bling. Let's show'em what we got.
  • Spicy Sriracha Honey Glazed Chicken Wings

    Slap Yo' Daddy BBQ
    WEB Admin
    13 Apr 2015 | 5:00 am
      5.0 from 1 reviews Spicy Sriracha Honey Glazed Chicken Wings   Print Sure I have a lot of experience cooking chicken thighs for barbecue contest. Do I like thighs? Yes I do. Are they my fav part of the bird? Nope because I’m a wingman. Hmm. . . I can’t think of anyone I know who doesn't like chicken...
  • Smokin-O's BBQ Smoke Rings Add Flavor to Gas Grilling

    Barbecue Master
    Grill Girl
    7 Apr 2015 | 4:26 pm
    I joined the Great American Chicken Challenge. My mission was to decide if using Smokin'O's Barbecue Smoke Rings take gas grilled chicken from okay to terrific.  Here's a close up look at the Smokin'O. It's compressed wood along with flavorings. You just put it on your gas grill on high, and then reduce the heat and grill your chicken as usual.  I followed the directions. My
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    livefire

  • Back To Atlanta

    Curt McAdams
    13 Apr 2015 | 10:15 am
    My dad just turned, well, an age older than he’s been before, so my wife and I headed to Atlanta for a long weekend to spend some time celebrating his birthday. We’ve only been in Atlanta once in the last 5 years, and that was a very quick trip for my sister’s birthday, so we didn’t get around to do much driving around. This trip, though, we ended up in different parts of town through the weekend. While Atlanta is basically the same, the changes in a few years are still really surprising. The traffic, however, just keeps getting heavier. Atlanta is a great food city,…
  • Indian Creek Distillery

    Curt McAdams
    28 Mar 2015 | 7:05 am
    I grew up in a small town in Ohio. There may not have been lots to do, but we didn’t seem to care. We had a lot of fun, and found our own things to do, like going by the “haunted” barn on Staley Road. The story was that a man caught his wife with another man, chopped them both up with an axe and hanged himself. No names were ever in the story, and, of course, it never happened. But Staley Road has always been a tree-lined, narrow road, with a barn at the west end right on the road. Across the road from the barn is one of the most gorgeous farms you’ll find anywhere,…
  • Scotch-Inspired American Whiskeys

    Curt McAdams
    15 Mar 2015 | 12:34 pm
    In my view of the whisk(e)y world, there’s a pretty general hierarchy of whisk(e)y types: Scotch whisky (And even within Scotch, a hierarchy of Islay, Island, northern Highland, other Highland and Speyside, Campbeltown and Lowlands) American rye whiskey Bourbon Irish whiskey Japanese and other world whiskies trying to mimic Scotch whisky Canadian whiskey Before going nuts about my own personal list, there are certainly individual examples that cross lines (even jumping several levels up or down), this is just a general list that I’ve found works. I don’t prejudge, though,…
  • Livefire Umami Burger

    Curt McAdams
    19 Feb 2015 | 9:27 am
    I feel like I’m way behind on this umami thing. There’s umami everywhere anymore. Umami Burger is a small chain. There’s an Umami Food Truck, even. I’ve only recently started trying to figure out what umami is, though. The funny thing is, though, I’ve known umami all along! It’s apparently the fifth taste, and some say we have taste receptors that recognize umami distinctly from the other four flavors. Umami is a Japanese word, but western cuisine is full of umami-laden foods, too. It’s not just fish sauces and fermented soy and nori, but also aged…
  • Coldwater Cafe – Chef’s Table

    Curt McAdams
    8 Feb 2015 | 5:06 pm
    I grew up in New Carlisle, Ohio. It’s a small town north of Dayton, around 6500 people. One of the things I like about the area around Dayton is there are lots of small towns that stand apart and aren’t suburbs. They have history, a sense of community; you’ll see people without kids in school still going to high school football and basketball games. We live outside an even smaller town now, called Waynesville, with an even older history. Another town, just seven miles or so west of New Carlisle, is Tipp City. The town was founded in 1840, so it’s not quite as old as…
 
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    Cowgirl's Country Life

  • Spring Calves

    cowgirl
    17 Apr 2015 | 7:18 pm
    I love this time of the year. Found a litter of kittens in my shop,  the hens are settin' on eggs, it's actually rained a bit this last week...... Best of all the calves are popping up around the pasture. Sometimes it's hard to find them but if I stand in the back end of the pickup with a pair of binoculars, I can spot them in the tall grass. :) I love it when they see me for the first
  • Campfire Shrimp n Grits

    cowgirl
    15 Apr 2015 | 9:43 pm
    I'm thinking that when I die, I want this to be my last meal. :)  I love shrimp n cheesy grits but cooked over an open fire takes the flavor to the next level. This was one of the breakfasts I made while camping. To make the cook easier on me (wasn't awake enough to cook) I fried the bacon the day before and saved the drippin's. I've just recently been introduced to Conecuh sausage
  • Elk Chili

    cowgirl
    15 Apr 2015 | 8:50 pm
    Giving this a try. I'm still having blogger/photobucket problems. Had the chance to go camping last month. First campout of the year. Really enjoyed it even though the weather was a bit cool! :) I brought along some ground elk meat for a pot of chili. It was a cold rainy day so I used my little charcoal cooker instead of the tractor tire rim. The water logged tractor rim... I sauteed
  • Rocky

    cowgirl
    24 Mar 2015 | 12:07 am
    Just a test. Still having problems with blogger and photobucket. Posting one pic takes 30 minutes! I might make some changes on how I post and just cut down on photos. :/ BTW , This is Rocky. Came to visit me during the winter. I'm not sure how he made it here...he had to travel miles of open land (no trees) through coyote, bobcat, owl, hawk country with sage and yucca for cover. :) Hope
  • The French BBQ Association

    cowgirl
    23 Feb 2015 | 11:53 am
    Wanted to give a heads up to folks about talented cooking friend Jed's wonderful site...  The French BBQ Association. Right now I'm having trouble posting the link but will keep trying. lol The French BBQ Association Hopefully this link will work!  If you get the time, please check out Jed's site. He's a great guy and and talented chef. Lot's of great recipes on his site! :) Holler at me if
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    MAD MEAT GENIUS

  • THE MEATMEN

    18 Apr 2015 | 6:50 am
    It is time to dust off the black iron and resurrect the dutch oven competition cooking team of 'The Meatmen". A rock and roll group has borrowed our team name and created this fine team name patch. They can use our name if I can wear their patch. It has been awhile since our dutch ovenss have sung beautiful award winning culinary treats. I am putting out the challenge to my fellow team members. I have my new bling. Let's show'em what we got.
  • SOUTHERN LIVING “ULTIMATE BOOK OF BBQ"

    16 Apr 2015 | 12:00 am
    Christmas came early this year. The good people at ‘Southern Living’ have published a brand new book called ‘Ultimate Book of BBQ”. Yours truly was sent a copy to read and test drive. This book is an all inclusive book of everything bbq with ‘Southern Flair’. Pitmaster Christopher Prieto of North Carolina’s restaurant ‘Prime’ and television personality (BBQ Pitmasters) is driving this book with his expertise. He does get a little help  with cooking tips from other seasoned pitmastes like Troy Black, Mryon Mixon and Robb Walch.  There are over 200 recipes in this…
  • CATTLEWOMEN AND BEEF RIBS

    13 Apr 2015 | 7:53 am
    I love beef ribs and the Cattlewomen who cook them. This weekend we judged beef and pork ribs at the annual Western Days put on by the Colusa Cattlewomen. This is a small local event that is one of our favorites to attend. This is community at their best. This is a two day event that focuses on horse themed events but it is so much more.Ms. Goofy and I polished our Master Judges Badges and I donned my best and only cowboy hat. We were ready to have some fun.We only attended Sunday. We missed the parade and the Dutch oven cook-off. There were numerous horse events that this city slicker likes…
  • MUSHROOM JERKY

    9 Apr 2015 | 7:42 am
    Last month, I attended the California Small Farm Conference in San Diego California. We had the opportunity to visit some local farms and farmers markets on our field courses. One particular farmer’s market vender, ‘Edible Alchemy’ had a product that intrigued. This was mushroom jerky. They did not offer samples so my curiosity made this purchase. Here is the ingredient list: Mixed San Diego County mushrooms (may contain beach, oyster, king trumpet, crimini, shitake) Brags liquid Aminos, sesame seed oil, apple cider vinegar, balsamic vinegar,  filtered water, onion powder, garlic…
  • HARRIS RANCH

    7 Apr 2015 | 7:59 am
    We have refueled and replenished our spirits after visiting Andersen's in Santa Nella. We are back on the long straight interstate heading towards LaLa land.(Los Angeles) The next must stop destination is Harris Ranch.Harris Ranch is the largest beef producer on the West Coast. You know you are getting close when your eyes start to water and you turn around to blame it on the dog and the dog is not even in the car. Let's just say a very pungent barnyard aroma will penetrate through open windows and air conditioners to let you know Harris Ranch is near. You will see thousand of cattle before…
 
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    Slap Yo' Daddy BBQ

  • Spicy Sriracha Honey Glazed Chicken Wings

    WEB Admin
    13 Apr 2015 | 5:00 am
      5.0 from 1 reviews Spicy Sriracha Honey Glazed Chicken Wings   Print Sure I have a lot of experience cooking chicken thighs for barbecue contest. Do I like thighs? Yes I do. Are they my fav part of the bird? Nope because I’m a wingman. Hmm. . . I can’t think of anyone I know who doesn't like chicken...
  • Grilled Mackerel Stuffed with Spicy Chili Paste

    WEB Admin
    6 Apr 2015 | 5:56 am
        Grilled Mackerel Stuffed with Spicy Chili Paste   Print Prep time 20 mins Cook time 20 mins Total time 40 mins   One of my favorite ways to enjoy fish while growing up in Georgetown on the tropical island of Penang in Malaysia was to have it grilled with some spicy sambal. The spice mixture is cooked first...
  • Slap Yo Daddy recycled PC grill – Revenge of the IT Grill Nerds

    WEB Admin
    2 Apr 2015 | 5:50 am
        Among folks in the competition barbecue circuit, I’m well known for my continuing tongue-in-cheek adventures and mis-adventures to cook on smaller and cheaper pits. Whether I’m using a tamale pot on top of a Smokey Joe or using a homemade drum smoker, I like to keep things simple and barebones (pun intended). Before I arrived in America in...
  • Barbecued Leg of Lamb with Fresh Herbs and Chimichurri Sauce

    WEB Admin
    30 Mar 2015 | 5:09 am
      4.0 from 1 reviews Barbecued Leg of Lamb with Fresh Herbs and Chimichurri Sauce   Print Prep time 30 mins Cook time 2 hours Total time 2 hours 30 mins   Different cultures and countries around the world have their own traditions to celebrate Easter. Easter week starts with Palm Sunday and ends in Good Friday, and Easter Saturday...
  • Thai Red Curry and Tamarind Pork Butt in Banana Leaves

    WEB Admin
    23 Mar 2015 | 5:03 am
        Thai Red Curry and Tamarind Pork Butt in Banana Leaves   Print Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins   I love pork. Between my classes and contests, I usually have one or two pork butts in the fridge or freezer. I’m constantly tinkering with different ways to cook this versatile...
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    Barbecue Master

  • Smokin-O's BBQ Smoke Rings Add Flavor to Gas Grilling

    Grill Girl
    7 Apr 2015 | 4:26 pm
    I joined the Great American Chicken Challenge. My mission was to decide if using Smokin'O's Barbecue Smoke Rings take gas grilled chicken from okay to terrific.  Here's a close up look at the Smokin'O. It's compressed wood along with flavorings. You just put it on your gas grill on high, and then reduce the heat and grill your chicken as usual.  I followed the directions. My
  • Follow Your Heart Cheese is Very Good - Healthy and Vegan

    Grill Girl
    27 Feb 2015 | 5:35 pm
    Healthy Follow Your Heart Cheese Follow Your Heart non-dairy, vegan cheese is really good. I'm real picky on cheese, so I wasn't sure what I'd think of this new product line that should be in a grocery store near you soon. The first low fat and dairy free cheese I had was in high school (yes-that was long ago). I made a grilled cheese sandwich. It would not stick together. The fake cheese
  • Trying to Find the Correct Cover for YOUR Weber BBQ Grill? - Guest David Can Help

    Grill Girl
    14 Feb 2015 | 12:15 pm
    <!--[if gte mso 9]> Normal 0 false false false EN-US X-NONE X-NONE <![endif]-->Some people collect celebrity autographs, others collect spoons.  I have no idea why we collect things but the reality is that we do.  I collect Weber grills. My current Weber grill collection
  • Steak House Elite All Beef Hot Dog Franks - Much Better Than Your Average Weiner

    Grill Girl
    9 Feb 2015 | 4:33 pm
    Steak House - Now That's a Great Hot Dog Steak House Elite sent me some of their gourmet hot dogs to try out. They may or may not be in your area, but they are sold online if you can't find them. These are all beef franks made with American kobe beef. Kobe is a special type of beef which I believe is out of Japan. Some kobe cows were brought over so that there is a small stock of kobe in the
  • RiceSelect Organic Arborio AKA Risotto

    Grill Girl
    8 Feb 2015 | 4:15 pm
    RiceSelect Organic Arborio Rice I decided to try out Organic Arborio rice from RiceSelect™ last night. It's an Italian rice, and you may know it as Risotto especially if you watch Hell's Kitchen. My idea was to have rice as a side dish. I generally put rice in a pot, set the timer, and run out and grill up boneless, skinless chicken breasts. The timing works out on this. This was not in the
 
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • ThermoWorks DOT Alarm Thermometer

    Prince_of_Q
    8 Apr 2015 | 5:00 am
    This week’s review is on the DOT probe-style alarm thermometer from ThermoWorks. The DOT is a very simple to use, 2 button alarm thermometer that reads temperatures up to 572°F. It comes with a 4 inch Pro-Series High Temp Probe that withstands temperatures of up to 700°F, which is great for broiling or grilling. The DOT has molded seals and […]
  • ThermoWorks TimeStick Trio

    Prince_of_Q
    20 Feb 2015 | 5:00 am
    This week’s review is on the TimeStick Trio from ThermoWorks. The TimeStick Trio is a very easy-to-use, triple timer that has a rugged commercial construction and splash-proof seals that make the Trio a very durable and splash-proof product. As you can see in the pictures below the TimeStick Trio comes neatly packaged, like all products from […]
  • State of the Sauce in 2015

    Brian
    10 Jan 2015 | 8:43 pm
    2014 was a great year for BBQ sauce.  The year brought with it a lot of innovation in the BBQ Sauce market and kept this segment of the specialty food industry as vibrant as ever as the popularity of competition BBQ and BBQ TV shows continues to rise.  We saw new entrants from big companies with established […]
  • Top 10 Christmas Gift Ideas for your Favorite Griller

    Prince_of_Q
    3 Dec 2014 | 5:00 am
    Below are my picks of the Top 10 Christmas Gift Ideas for your Favorite Griller. I picked these from the great list of products I’ve had the opportunity to review here at BBQ Sauce Reviews. I feel these products would make for a fantastic Christmas gift for any griller. (This list is in no particular order…click on the […]
  • Trifecta Blazing Barbecue Sauce (5/5)

    Brian
    13 Nov 2014 | 3:09 pm
    Trifecta sauces are a Kentucky based trio of sauces containing a mild, medium and hot variety. This review is for their Blazing Barbecue Sauce, their hot variety. Outside the Bottle Much like their mild and medium sauces, Trifecta’s Blazing Barbecue Sauce has a clean overall appearance but this one invites you inside like a scary […]
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    The BBQ Central Show

  • April 14, 2015 – Official Archive

    greg
    14 Apr 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well   On the Show tonight!!  - Monthly guest and creator of the most popular BBQ & Grilling website in the world, Meathead Goldwyn from Amazing Ribs, joins me to talk salt, sugar, meat and BBQ Hall of Fame? - Matt Dalton, Pitmaster of Left Coast Q, joins me to recap his win this past weekend in Wildomar, CA - Winner of the Salt Lake City Sam’s Club local event, Roger and Rod Livingston from R&R BBQ Team join me to talk about their win and the weekend. Are you a man…
  • April 7, 2015 – Official Archive

    greg
    7 Apr 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well   On the Show tonight!!  - Dr. BBQ, Ray Lampe, joins me for this usual first Tuesday of the month segment.  We will answer your questions and see what Ray is up to over the month to come. - One of the hottest pitmasters on any circuit today, Matt Barber from Hot Wachulas, joins me to talk about his latest win and the auto bid to the Jack this year! - Scott Nelson, Pitmaster of Pigskin BBQ, joins me to recap his win at the Smokin on Big Creek BBQ Contest which was to benefit…
  • March 31, 2015 – Official Archive

    greg
    31 Mar 2015 | 8:55 pm
    On the Show tonight!!  - Bob Trudnak from The BBQ Guru joins me to talk about his newest venture in to the world of…well…BACON! - Jason Shackelford from IcyBreeze joins me to talk about this unique way to beat the heat this summer. - Bill Souza from Big B’s down N dirty BBQ joins me to recap his RGC at the Sam’s Club local in Reno, NV this past weekend. - Mike Lindley from Smokin’ Mo’s BBQ has won 2 contests in a row…and will be on to recap the back (of the back to back) of the Havasu Landing, CA BBQ event this past weekend. Are you a man (or woman)…
  • March 24, 2015 – Official Archive

    greg
    24 Mar 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well On the Show tonight!!  - Jim Leighninger from Gettin’ Basted BBQ teams talks about his big win at the Smokin At The Contest in Miami, OK this past weekend. - David Qualls, organizer of Smokin At The Run, gives us his take on the weekend. - Mike Lindley from Smokin’ Mo’s BBQ talks about his win in Santa Anita, CA - Sterling Smith from Loot n Booty talks about his Sam’s Club win tonight and moving on to the regional round in 5 weeks.   Are you a man (or…
  • March 17, 2015 – Official Archive

    greg
    17 Mar 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well On the Show tonight!!    - Paul Carnell, pitmaster of PJ’s Smokehouse, comes on to recap the big win down in Texas at the turn-N-Burn BBQ cookoff. - David Bouska from Butcher BBQ joines us to talk about his new “Grilling Oils” product line. - Travis Clark from Clark Crew BBQ Team joins me to recap his win at the Sam’s Club local event this past weekend in Forth worth, TX. - The BBQ Swap Meet may or may not happen…   Are you a man (or woman)…
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  • Performa smartphone BenQ B502, Ponsel Tangguh 2015

    shofie
    17 Apr 2015 | 9:05 pm
    Performa smartphone BenQ B502, Ponsel Tangguh 2015 - Mengulik ke bagian ruangan pacunya, ponsel canggih itu sudah dipersenjatai dengan CPU quad core Cortex A7 berkecepatan 1, 3Ghz. Selain itu pada CPU itu sudah menggunakan chipset MediaTek MT6582 yang dipadukan oleh satu GPU garapan Mali-400. Selain di bekali dengan adanya dapur pacu yang cukup lengkap dan juga gahar, smartphone tersebut juga telah di bekali dengan adanya kamera depan dan juga kamera belakang dengan resolusi yang cukup tinggi.Baca selengkapnya --->>> BenQ B502
  • Review Smartphone LeTV Le One, Ponsel Canggih Dengan Spesifikasi Gahar

    shofie
    17 Apr 2015 | 8:42 pm
    Review Smartphone LeTV Le One, Ponsel Canggih Dengan Spesifikasi Gahar - Tak cuma itu saja saja pada Handphone tangguh keren ini juga sudah disempurnakan oleh network 4G LTE dan disempurnakan dengan baterai berdaya 3. 000mAh kepada temani aktivitas penggunanya selama seharian penuh. Bermacam beberapa macam fitur koneksi bermula besutan wifi, bluetooth, sampai GPS pula tak ketinggalan diikutkan pada handphone tangguh ini. Bagi anda yang masih bertanya - tanya tentang smartphone tersebut, simak terus informasi lengkapnya di bawah ini.Baca selengkapnya --->>> LeTV Le One
  • Kelemahan dan Kelebihan Smartphone Bluboo C100

    shofie
    17 Apr 2015 | 9:08 am
    Kelemahan dan Kelebihan Smartphone  Bluboo C100 - kemampuan yang di tawarkan oleh handphone pandai Bluboo C100 cukup bertenaga, atas sokongan chip MediaTek MT6735 yang mengambil prosesor quad-core ARM Cortex-A53 64bit bertop speed 1, 5GHz yang di kolaborasikan bersamaan dengan memori RAM berdaya 1 Gigabyte serta didukung dengan pengolah grafis besutan dari Mali-T720MP2. Baca selengkapnya --->>> Bluboo C100
  • Harga dan Spesifikasi Lenovo A6000 Plus, Ponsel Android Bertenaga Octa Core

    shofie
    16 Apr 2015 | 9:25 pm
    Harga dan Spesifikasi Lenovo A6000 Plus, Ponsel Android Bertenaga Octa Core - Pada segi kameranya, hp cerdas Lenovo A6000 Plus setara dengan seri A6000, karena produsen asal China itu telah membekali kamera bagian belakang beresolusi 8MP yang sudah pada dukung oleh autofokus serta pula sudah mendatangkan LED flash. Lenovo A6000 Plus pula diperkuat dengan kamera kedua beresolusi 2MP. Baca selengkapnya --->>> Lenovo A6000 Plus
  • Fitur - Fitur Lengkap Smartphone Samsung Galaxy A8

    shofie
    16 Apr 2015 | 9:17 am
    Fitur - Fitur Lengkap Smartphone Samsung Galaxy A8 - Pada feature multimedianya, ponsel cerdas itu juga sudah di bekali karenanya ada kamera muka serta kamera belakang. Pada kamera depannya sudah di suguhkan dengan berkekuatan 5 Megapiksel serta pada kamera belakangnya sudah di bekali dengan berkekuatan 16 Megapiksel komplit karenanya ada autofocus serta LED flash.  Baca selengkapnya --->>> Samsung Galaxy A8
 
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    No Excuses BBQ

  • Rekindle the Fire: Stuffed Pork Loin

    zydecopaws
    8 Apr 2015 | 2:55 pm
    In keeping with what is becoming a fine and honorable tradition, once again I publish a Rekindle the Fire post not only late but days after it was actually cooked. So much for good intentions. With that said, I had to make this meal based on one of the following ingredients from Tom’s most recent post: Thick cut pork chops, pears, brown sugar, or oatmeal. Oatmeal wasn’t actually available since I used it in my last post, brown sugar was too easy (and I’m attempting to cut down on the sugar these days), and there is only so much one can do with thick-cut pork chops (making…
  • Rekindle the Fire: Comfort Food

    zydecopaws
    3 Mar 2015 | 2:39 pm
    I came real close to breaking every rule of the Rekindle the Fire series this week. Tom tossed up a softball with his last post giving me ground pork, bacon, eggs and cheese to work with. I came really close to using all four ingredients and doing a bacon-wrapped cheesy meatloaf, but at the last minute decided to leave out the cheese and bacon and make a more traditional meatloaf as a precursor to Older Daughter’s birthday dinner. More traditional doesn’t necessary mean ordinary. Instead of ground beef I used ground pork, and where most folks use bread crumbs as a filler I chose…
  • Change one thing…

    zydecopaws
    19 Feb 2015 | 5:43 pm
    It’s amazing how much difference changing one key ingredient on a pizza can make to the finished product. Tonight’s offerings featured grilled chicken, bacon, mushrooms, and the usual TJ’s garlic herb pizza dough. The first one featured an additional topping of an artichoke and jalapeño dip commonly found at your local membership warehouse store. The ingredient list included parmesan cheese, so I figured what the heck, spread it on and see what happens. Here’s what it looked like going on the grill. For reference purposes, the chicken was dusted with Montreal Steak…
  • This little piggy…

    zydecopaws
    11 Feb 2015 | 4:08 pm
    … beats the heck out of lil’ smokies heated in a crockpot in some BBQ sauce, although is does take a bit more work to produce. Start with some Lil’ Smokies (pretty sure that is a trademarked brand name, but I’m not digging through the trash to check the label), drench them in a spicy BBQ sauce (I recommend Big Butz No Butz), wrap them in bacon, poke skewers through them and dust them with a nice sweet and spicy rub (a la MOINK). Throw them on a 350-375°F grill (indirect) for 10-15 minutes, flip, and cook for another 10 minutes. Feel free to brush on some more sauce…
  • Rekindle the Fire: Red Beans and Rice

    zydecopaws
    10 Feb 2015 | 10:26 am
    High School bowling season has come to an end, with Younger Daughter taking 5th individual at State and helping her team to a fourth consecutive State 4A title. One less excuse for not posting more often, but also a reason this post is a day late as I was spent the last couple of days getting caught up with a lot of stuff that was deferred due to tournament and travel festivities. Last week Tom from Big Butz BBQ left me with a quandary following his Grilled Chicken Chili post. I couldn’t use chicken thighs again (at least this soon) and my remaining choices were kidney beans and two…
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    Char-Broil LIVE

  • Coffee and Chile Rubbed Smoked Pork Butt

    Catherine Mayhew
    17 Apr 2015 | 7:00 am
    Back when I was learning how to use a smoker, I wandered into an internet barbecue forum run by a guy named Dave Lineback. He was extremely old school. Here’s how he described how to make barbecue: “Making barbecue is one of the most simple forms of cooking. It has been going on since prehistoric times. Here’s how you do it: 1. Burn some hardwood down to coals. 2. Place a tough cut of meat over the coals and cook until tender. 3. Pull out a hunk of meat, add a little finishing sauce if you like, and enjoy!” No thermometers, no heavy duty foil, no charcoal and certainly…
  • Throw a Legendary Backyard Grilling Party

    Jane Bonacci
    13 Apr 2015 | 7:00 am
        Outdoor barbecues. Birthday parties. Graduation celebrations. We’ve all been to friends’ homes and enjoyed the get-togethers, some more memorable than others. What are the tricks to a great party? I’m going to share with you my top five tips to help you create an event that everyone will be talking about all year long. 1) Make it Look Effortless The most successful parties are those where no one can tell how much planning you did or effort you spent. Having everything organized in advance, the yard cleaned and ready, strategically planning your menu, having the food…
  • Welcome Baseball Season with a Green Chile Double Cheeseburger!

    John Thomas
    6 Apr 2015 | 7:34 am
        Baseball season is here and with it comes warm grilling weather!  In case you weren’t tough enough to be grilling all year long, it’s time to dust off that grill, tune in to your favorite baseball team and head out to your backyard.  This recipe is perfect for having some friends over to watch or listen to a baseball game.  It’s a double cheeseburger covered with a spicy green chile sauce. When most of us go out to the ballpark to catch a game, the classic idea to eat is a hotdog.  This makes sense as a hotdog is relatively easy to eat and we’ve been…
  • Bourbon: It’s Not Just for Drinking

    Curt McAdams
    6 Apr 2015 | 7:00 am
    I remember the first time I ever tried bourbon. I even remember the distillery. I was 17 and at the Christmas party for a small construction company for which I’d worked over the summer and I had to leave earlier than most of the people. Before I was allowed to leave, I had to take a swig from a bottle of Jim Beam. I’d like to say I liked it right away, but I didn’t. It was horrible and took some effort to swallow! But I did and I lived. People say bourbon or Scotch are acquired tastes, but I disagree. They’re flavors you can’t really enjoy until you kill enough…
  • Easter Side Dishes on the Grill

    Chris Marcum
    3 Apr 2015 | 7:00 am
    We all know the undisputed star of Easter dinner is the ham. And there’s always that one person who thinks they make “the best ham.” If they aren’t in charge of the ham you’ll just hear them grumbling all evening about how they’d rather be eating their ham. Come on dude, it’s ham. It made itself awesome and you just happened to be there. Anyway, to avoid this and let home boy have his day, offer side dishes as your contribution instead. And if there’s one thing I’ve learned that has increased my holiday satisfaction ten fold, it’s…
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    Cooking Outdoors

  • Sunday Morning Comics April 12, 2015

    Gary House
    12 Apr 2015 | 8:32 am
    Sunday Morning Comics April 12, 2015“He taught me worthless tricks like fetching, rolling over and shaking hands. He should teach me how to cook on that grill.”  The post Sunday Morning Comics April 12, 2015 appeared first on Cooking Outdoors.
  • Sunday Morning Comics April 5, 2015

    Gary House
    5 Apr 2015 | 2:00 am
    Sunday Morning Comics April 5, 2015“He bring a grill and meat wherever we go, just incase we’re lost without food. Which is strange, because we’re in the city.”The post Sunday Morning Comics April 5, 2015 appeared first on Cooking Outdoors.
  • Grilled Chicken Chalupa Recipe

    Gary House
    2 Apr 2015 | 11:40 am
    Grilled Chicken Chalupa RecipeWhat is a “Chalupa”?In the world of Mexican cuisine, it is a tostada platter, which is a specialty of south-central Mexico.In my world of Outdoor Cooking, it is a stack of grilled chicken, shredded and piled on top of bacon re-fried beans sandwiched between two crispy fried tortillas and topped with some of my favorite taco ingredients!My love for this recipe goes beyond the fabulous taste of the Chalupa but also it’s ease to produce on a grill. As you will see, I am using my Camp Chef Somerset Gas Grill with the Grill Box attachment, which is…
  • Sunday Morning Comics March 29, 2015

    Gary House
    29 Mar 2015 | 2:21 am
    Sunday Morning Comics March 29, 2015“I want to pursue my dream of being a professional outdoor griller. S if you don’t mind, I’d like to skip grades 4 through 12″That’s a big NO!The post Sunday Morning Comics March 29, 2015 appeared first on Cooking Outdoors.
  • Crimini Mushroom Turkey Burgers Recipe

    Gary House
    27 Mar 2015 | 11:12 am
    Crimini Mushroom Turkey Burgers RecipeTired of “Hockey puck” burgers, is it difficult to find a Turkey Burger Recipe that is juicy and packing it a lot of flavor? It certainly has been the case for me.By adding pureed Crimini mushrooms, Shallots and parsley to the turkey burger patties, I have eliminated the oh-so common dried “Hockey puck” turkey burger, packed it full of flavor and dripping with savory burgers juices we all crave.Topping everything off with one of my favorite cheddar cheeses, Cabot’s Alpine White Cheddar Cheese and fresh avocado didn’t…
 
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    Dirty Smoke BBQ Blog

  • Eating Out: Fat Matt's Rib Shack in Atlanta, GA

    Dru Chai
    27 Mar 2015 | 6:14 pm
    What exactly is "real and authentic" BBQ? If you ask 100 different people, you'll more than likely receive 100 different responses. Where do you find the best BBQ? Same thing.Every state in America has its own hybrid of BBQ restaurants -- from national chains to regional restaurants to the mom and pops. Take Atlanta, for instance. At first glance, you would think that the BBQ is influenced by the Southern cuisine. It is, to a certain extent. But just like the rest of America, there's a little bit of something for everyone.On a recent trip, I had the opportunity to check out Fat Matt's Rib…
  • Review: Lillie's Q, Southern Food, and Kool-Aid Pickles

    Dru Chai
    4 Jan 2015 | 7:18 pm
    By Dru ChaiAs I mentioned in a previous post, the BBQ restaurant biz is a tough nut to crack. But according to the latest culinary trends report from the National Restaurant Association, BBQ is consistently on the top of food categories for a reason. America loves BBQ.Lillie's Q is the latest entry into the BBQ scene in Southern California, more specifically Orange County. White napkins, a la carte menu, an expansive drink menu, are just a few indicators to let you know that this is an upscale BBQ joint.One item that might raise some eyebrows is the Kool-Aid pickles. As weird as it may…
  • How To Make Herb Crusted Smoked Prime Rib

    Dru Chai
    18 Dec 2014 | 10:29 pm
    By Dru ChaiThere's something about serving and eating prime rib that just screams special occasion. Yes, it's expensive, so of course that has a lot to do with it. But it's also the appearance. A steak comes to the table looking like an blackened and burnt meteor rock. But a piece of sliced prime rib looks luxurious, velvety, and even sensual. Pink, juicy, and just begging to be eaten.Having used my Weber smoker for over 3 years, it never occurred to me to smoke prime rib. Until now. With an early holiday family dinner scheduled, I told everyone that I was in charge of the main course.
  • Quick Take: Lillie's Q in Downtown Brea

    Dru Chai
    8 Dec 2014 | 10:36 pm
    By Dru ChaiThe BBQ restaurant business is no joke. With the rising costs of beef and meat products, those already slim margins are shrinking down even further. Aside from raising prices, BBQ restaurants are forced to make money in other ways by adding a myriad of appetizers and side dishes to their menu. Alcohol will always be the gold standard as the top money maker, but for many BBQ restaurants and proprietors it's all about selling their line of BBQ sauces.Lillie's Q has a half dozen of their BBQ sauces perfectly lined up at every table. There are sauces that are vinegar based, tomato…
  • Free Giveaway: iDevices Kitchen Thermometer mini

    Dru Chai
    8 Dec 2014 | 7:42 pm
    By Dru ChaiNot to get mushy or anything, but I want to dedicate this post to my blog readers. When I started this blog almost four years ago, I never thought I would get the opportunity to meet (both online and in-person) so many passionate people about BBQ. I'm definitely blessed.As a BBQ blogger, I get to review some great BBQ and food related products out there, and every now and then I'm fortunate enough to win a social media contest. Just recently, the folks at iDevices held a contest on their Instagram page for Thanksgiving, telling people to share their best turkey pictures. I was…
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    Three Dogs BBQ

  • Shrimp Stir Fry on the Grill

    18 Apr 2015 | 5:10 am
    Over the winter, we have started to roast various vegetables in the oven.  Cauliflower, broccoli, carrots, even cabbage.  The roasting method adds so much flavor to these veggies while keeping their nutritional value intact.  Since the grilling season has started, I have taken to roasting our vegetables on the grill with a large cast iron skillet.  There is even more flavor with the wood fired tasted.  So, the other day, we had some brussels sprouts in the refrigerator that were rapidly approaching their expiration date and I needed some ideas for dinner.  I was…
  • Spring Gobbler PSA: Porchetta, Turkey Style

    11 Apr 2015 | 6:08 am
    It is that time of year in the Northeast.  It is getting warmer and the morning frosts are fewer and far between.  We have even had a thunderstorm or two roll through.  But, there are two sure signs that spring is upon us: Spring Peepers and the mating call of wild turkeys. On a nice evening, I can sit on my deck and hear the creek running down in the valley behind our house along with a symphony of Spring Peepers.  Then occasionally, the chorus is interrupted by the loud gobble of a Tom Turkey, loudly proclaiming to the hens, "I am here and I am ready".  Then on my…
  • Brisket Philly Cheesesteak Pizza

    5 Apr 2015 | 5:39 am
    Making pizza around the Three Dogs household has become a bit of a family event around here.  With the new BBQ toy, everyone comes over and it is a build your own pizza party.  A few weeks ago, with some leftover smoked brisket in the refrigerator, I decided to try my hand at a Philly Cheesesteak Pizza.  Off to the kitchen we go!As always, Hope whipped up a batch of dough in the bread machine.  While the dough was rising, I sautéed some onions and peppers and then slowly caramelized some mushrooms at low temperature.  Once that was done, I cubed up some leftover…
  • 3.1415 = Pi: Smoked Short Rib Pot Pie with an IPA Crust

    21 Mar 2015 | 12:20 pm
    As you may, or may not have heard, last Saturday was Pi Day.  Since this day only comes around once every 100 years, we decided to celebrate with some Short Rib Pot Pi.  Making this pie was an all day affair, but worth the effort and the wait. First, we took some beautiful looking beef short ribs, coated them with some Oakridge Black Ops brisket rub, and slowly smoked them at 250 F with some pecan wood. I took the ribs to an internal temperature of 165 F.  I didn't want the meat to be fall apart at this point.  The short ribs will get to that point while the pies are…
  • Saying Goodbye to one of the Family

    20 Mar 2015 | 2:47 pm
    Last weekend was like any competition weekend for Bill "Hollywood 'N Swine" Allen.  Bill woke up, grabbed some coffee, checked his 270 Smokers for temperature and the progress of his big meat turn ins.  All was well and life was good.  He was amongst friends and doing what he loved, competition BBQ. Around here, our day was like any other Saturday during the competition season.  Doing chores, practicing some BBQ for the upcoming season, checking scores on the KCBS website and Facebook as they rolled in, jealous that the season had started without us as it is still cold and…
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    Slap Yo' Daddy BBQ

  • Spicy Sriracha Honey Glazed Chicken Wings

    WEB Admin
    13 Apr 2015 | 5:00 am
      5.0 from 1 reviews Spicy Sriracha Honey Glazed Chicken Wings   Print Sure I have a lot of experience cooking chicken thighs for barbecue contest. Do I like thighs? Yes I do. Are they my fav part of the bird? Nope because I’m a wingman. Hmm. . . I can’t think of anyone I know who doesn't like chicken...
  • Grilled Mackerel Stuffed with Spicy Chili Paste

    WEB Admin
    6 Apr 2015 | 5:56 am
        Grilled Mackerel Stuffed with Spicy Chili Paste   Print Prep time 20 mins Cook time 20 mins Total time 40 mins   One of my favorite ways to enjoy fish while growing up in Georgetown on the tropical island of Penang in Malaysia was to have it grilled with some spicy sambal. The spice mixture is cooked first...
  • Slap Yo Daddy recycled PC grill – Revenge of the IT Grill Nerds

    WEB Admin
    2 Apr 2015 | 5:50 am
        Among folks in the competition barbecue circuit, I’m well known for my continuing tongue-in-cheek adventures and mis-adventures to cook on smaller and cheaper pits. Whether I’m using a tamale pot on top of a Smokey Joe or using a homemade drum smoker, I like to keep things simple and barebones (pun intended). Before I arrived in America in...
  • Barbecued Leg of Lamb with Fresh Herbs and Chimichurri Sauce

    WEB Admin
    30 Mar 2015 | 5:09 am
      4.0 from 1 reviews Barbecued Leg of Lamb with Fresh Herbs and Chimichurri Sauce   Print Prep time 30 mins Cook time 2 hours Total time 2 hours 30 mins   Different cultures and countries around the world have their own traditions to celebrate Easter. Easter week starts with Palm Sunday and ends in Good Friday, and Easter Saturday...
  • Thai Red Curry and Tamarind Pork Butt in Banana Leaves

    WEB Admin
    23 Mar 2015 | 5:03 am
        Thai Red Curry and Tamarind Pork Butt in Banana Leaves   Print Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins   I love pork. Between my classes and contests, I usually have one or two pork butts in the fridge or freezer. I’m constantly tinkering with different ways to cook this versatile...
 
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    The BBQ Beat

  • Reader’s Recipe for Smoked Buttery Corn

    Kevin Sandridge
    17 Apr 2015 | 9:33 am
    I love getting BBQ recipes from my readers, and this one from E.B. Lyda from Wichita, KS for Smoked Buttery Corn makes for a tasty and easy to prepare side dish. I’m also adding some information below on another BBQ Smoked Corn recipe, this one from the good folks at Cookshack Pellet Grills, so be sure to scroll down below E.B.’s recipe to watch the video on that one. Oh, If you have a recipe for a side, a protein, or dessert you’d like to share, please email it to me along with preparation photos and a shot of it on your smoker! Smoked Buttery Corn Recipe Feeds 3-4 people…
  • Pellet Pro Grill and Smoke Daddy Magnum Pig Review

    Kevin Sandridge
    5 Apr 2015 | 8:04 pm
    Thanks for checking out this Pellet Pro Grill Review. I hope you find it useful as you continue your research about which smoker is best for you. As always, I welcome feedback in the comments below, and of course – be sure to check out my overview article on What Everyone Should Know Before Buying Pellet Smokers. The Pellet Pro Smoker Review Some time ago I was contacted by Mr. Dan Seppala of Smoke Daddy and Pellet Pro to review a Pellet Pro Grill CPG 627 with a Smoke Daddy Cold Smoke Generator (Magnum Pig model). In short order, Dan had units sent out and they arrived expertly…
  • Davy Crockett Pellet Grill Makes for a Tailgating Dream

    Kevin Sandridge
    1 Mar 2015 | 5:14 pm
    Thanks for checking out this Green Mountain Davy Crockett pellet grill review. Fast becoming one of the most well known and respected brands out there – specifically for their top notch customer care – the GMG brand is finding its way into more and more homes in the US, as well as countries as far a field as Australia. Before I go into my review of the Davy Crockett Pellet Grill, allow me to give you some background on Green Mountain Grills. Davy Crockett Pellet Grill Promo Video from Green Mountain Grills The following video produced by the folks at Green Mountain Grills does a…
  • Judges Notes from the Kissimmee, FL Sam’s Club BBQ Event

    Kevin Sandridge
    21 Feb 2015 | 4:18 pm
    True to the title of this post, I’ll share my thoughts on judging today’s Kissimmee, FL Sam’s Club National BBQ Tour event. But first, a heartfelt congratulations to Matt Barber of Hot Wachula’s and the guys at Smokin Mo’s for winning Grand Champion and Reserve Grand Champion honors respectively.  This was Matt’s third Grand Champion win in a row, so we’re all betting that he’s going to be downright intolerable now.  I’m losing of course,  as anyone who knows Matt will tell you he’s a fan favorite among teams and BBQ judges alike.
  • 2014 Competition BBQ Christmas Giveaway

    Kevin Sandridge
    16 Dec 2014 | 1:07 pm
    It’s here, folks – my 2014 Competition BBQ Christmas Giveaway and I think you guys are going to love it! I mean, come on! BBQ Christmas Gifts don’t come any easier than this! Covering competition BBQ here in Central Florida and abroad has its privileges, like getting to know some of the nation’s top competition BBQ teams. These are super amazing people who put a ton of their time and money into crafting some of the most delicious and frankly mind-blowing BBQ chicken, ribs, pork, and brisket you’ve ever tasted. I reached out to a few of these guys asking if…
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    mybestsmoker.com

  • Weber Wood Chunks For Smoker | Complete Review

    younussmoker
    23 Mar 2015 | 10:52 am
    Wood chunks for smoker are perfect for adding the smoky flavor to foods which everyone loves. They can also be a great choice to use other than charcoal briquettes as a source of heat for grilling. Apple wood chunks for smoking give a smoke flavor that is fruity and slightly sweet. It goes well with... Read More The post Weber Wood Chunks For Smoker | Complete Review appeared first on .
  • Cheap & Best Wood Chips For Smoking |Bbq,Grilling |Ribs,Pork

    younussmoker
    4 Mar 2015 | 5:16 am
    The best wood chips for smoking are little pieces of wood which are used to enhance the flavors of the meat you are cooking. These smoking chips are available in a variety of flavors and are used for several different kinds of meat. Some flavors that the best wood chips come in include apple, pecan,... Read More The post Cheap & Best Wood Chips For Smoking |Bbq,Grilling |Ribs,Pork appeared first on .
  • Masterbuilt Smoker Cover

    younussmoker
    28 Feb 2015 | 2:31 am
    This Masterbuilt electric smoker cover is the perfect thing to protect your expensive outdoor smoker. Snow, wind and rain, plus dust, dirt and debris can cause a lot of damage and wear and tear. You don’t want your smoker to deteriorate quickly because of these factors, and the simple solution is to purchase a cover... Read More The post Masterbuilt Smoker Cover appeared first on .
  • Brinkmann Vertical Smoker & Grill Cover Review

    younussmoker
    25 Feb 2015 | 11:47 pm
    Brinkmann Vertical Smoker Cover This Brinkmann grill cover is just what you need for your smoker cooker to keep it protected and in good condition for a long time to come. This particular cover is constructed of a durable and heavy-duty vinyl and has a felt lining to prevent your smoker from becoming scratched. This... Read More The post Brinkmann Vertical Smoker & Grill Cover Review appeared first on .
  • Best Bbq Grill Covers | Masterbuilt,Weber,Char Broil

    younussmoker
    18 Feb 2015 | 3:16 am
    Outdoor grilling has risen in popularity over the past ten years, and if you are one of the 85 million Americans who have the pleasure of owning an outdoor grill, you know that your Weber grill or other grill is more than just a functional tool, but rather an investment and way to show off... Read More The post Best Bbq Grill Covers | Masterbuilt,Weber,Char Broil appeared first on .
 
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    Smoking Chicken

  • Smoked Turkey Necks

    Mark Bradfordson
    10 Apr 2015 | 6:34 am
    This is old school barbecue!  This is taking an odd part of an animal that nobody else wants and using smoke and time to turn it into something amazing.  These are smoked turkey necks! I was working with some heavy duty turkey necks that weighed in at about 3/4 of a pound each. These were seasoned up with some McCormick’s barbecue seasoning rub and smoked with hickory for two hours with indirect heat. After two hours in the smoke the turkey necks were looking fine! The necks were then wrapped in aluminum foil pouches with about a quarter cup of apple juice each and returned to the pit…
  • Grilled Pork Chops with German Potato Salad

    Mark Bradfordson
    15 Feb 2015 | 11:35 am
    This was a quick lunch I grilled up a little while back that I thought was worth sharing.  The grilled pork chops were simply seasoned salt and pepper and grilled on high for three minutes per side.  The German potato salad was just as easy! I started the potato salad by dicing up four strips of bacon and frying them in a skillet until crispy.  I removed the bacon from the pan and added three 12 oz cans of sliced new potatoes. The potatoes were already cooked so all I had to do was drain and rinse them.  I did hit them with a little salt and pepper. I let the potatoes heat through in the…
  • Smoked General Tso’s Chicken

    Mark Bradfordson
    5 Feb 2015 | 6:05 pm
    This was a silly idea that actually turned out pretty nice! I started out with a boneless, skinless chicken breast and hit it with a pretty basic chicken rub. I let it smoke at 250F with some hickory for about 90 minutes.  The internal temperature was about 120F at this point. I made up a great sweet and spicy orange glaze to baste onto the chicken.  This was one cup of melted orange marmalade mixed with two teaspoons of habanero hot sauce. The smoked chicken breast was basted with the sauce and smoked for another 30 minutes until it hit 165F. I thinned out the glaze with some apple juice…
  • BBQ Smoked Chicken Club Wrap

    Mark Bradfordson
    3 Feb 2015 | 8:17 am
    I smoked some boneless skinless chicken breasts a while back and tried some new recipes.  This one is for a smoked chicken club sandwich wrap that turned out great.  The breasts were smoked with hickory for two hours at 250F until they hit an internal temperature of 165F.  This one got painted with Sweet Baby Ray bbq sauce. The smoked chicken breast got sliced thin and looked pretty I used a jalapeno cheese tortilla as a wrapper and added some bacon, lettuce and diced tomatoes. Put some chicken in there and covered it with some Alabama White Sauce.  Ranch dressing would have also worked…
  • Smoked Pork Chops with Collard Greens

    Mark Bradfordson
    2 Feb 2015 | 3:42 pm
    I was cleaning out the freezer the other day and found a vacuum sealed package with a couple of thick cut smoked pork chops that I had cooked a month or so ago.  These guys weighed in at over a pound each and smelled great!  I decided to use them to season a big pot of collard greens. My recipe for greens is pretty simple. Add a couple pounds of greens to a cast iron pot and add the sliced pork chops.  Pour in about a quart of low sodium chicken broth and two tablespoons Frank’s hot sauce. Bring the broth to a boil then cover the pot and reduce to a simmer for about 20 minutes until…
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    The Meat Smokers.com

  • Garlic Smoked Shrimp with Spicy Ginger BBQ Sauce

    Kwin
    13 Apr 2015 | 11:43 am
    Prep Time: 30 minutes Cook Time: 8 to 12 minutes Wood Type: Pecan, Hickory or Alder Serves: 2 to 4 INGREDIENTS Ginger BBQ Sauce: 2 teaspoons canola oil 4 garlic cloves, minced 2 tablespoons minced fresh ginger 1 jalapeno chile, seeded and minced 1/2 cup diced onion 1/3 cup soy sauce 1/4 cup brown sugar […] The post Garlic Smoked Shrimp with Spicy Ginger BBQ Sauce appeared first on The Meat Smokers.com.
  • Smoked Bacon & Onion Meatloaf Recipe

    Kwin
    6 Mar 2015 | 10:35 am
    Prep Time: 12 minutes 48 seconds! (really….!) Cook Time: 60 minutes smoking at 325 Wood Type: Hickory or Oak Serves: 4 INGREDIENTS 1 lb ground beef 2 onions (Walla Walla onions are best) 1 package bacon (any will do) 1/4 cup each chopped parsley, chopped mushrooms and diced green onion 1 Tablespoon ketchup 1 Teaspoon […] The post Smoked Bacon & Onion Meatloaf Recipe appeared first on The Meat Smokers.com.
  • Smoked Teriyaki Salmon Recipe

    Kwin
    12 Feb 2015 | 7:26 pm
    PREP TIME: 1 hour COOK TIME: 6 to 10 minutes (Depends how you like it) RECOMMENDED WOOD: Mesquite, Hickory or Cherry SERVES: 2-3 INGREDIENTS 1 cup soy sauce Juice and zest of 2 oranges 6 tablespoons brown sugar 4 cloves of garlic 1 tablespoon minced ginger 1 tablespoon white sesame seeds 2  8oz salmon fillets […] The post Smoked Teriyaki Salmon Recipe appeared first on The Meat Smokers.com.
  • Double Garlic Smoked Summer Sausage Recipe

    Kwin
    12 Feb 2015 | 6:22 pm
    Ingredients: 3lbs Hamburger (For best results use 85/15 ground sirloin) 1 TBS Morton Tender-quick Meat Cure (1 1/2 tea per 1LBS of meat) 3 TEA Whole Mustard Seeds 1 TBS Black Pepper 1 TBS Granulated Garlic 1 1/2 TBS of Minced or Chopped Garlic 3 TBS Worcestershire Sauce 3-4 TBS of Honey Preparation: In a […] The post Double Garlic Smoked Summer Sausage Recipe appeared first on The Meat Smokers.com.
  • How To Smoke St Louis Spare Ribs On A Weber Smokey Mountain

    Kwin
    9 Feb 2015 | 12:24 pm
    How To Smoke St Louis Spare Ribs Start by buying good quality St Louis Spare Ribs! We’ve found most grocery stores have good quality however Costco is our preferred source for most meats. First, take them out of the package and give them a quick rinse in cold water to remove excess blood Most St […] The post How To Smoke St Louis Spare Ribs On A Weber Smokey Mountain appeared first on The Meat Smokers.com.
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    Everyday Grillman

  • Best Gas Grills under 200 Dollars | Cheaper But Great

    cdrinde@comcast.net
    22 Mar 2015 | 8:55 pm
    The great things in life come in simple packages. Gas grills under $200 make year-round cookouts fun for the entire family, even while on a tight budget. I didn’t need to save a fortune before I was able to get the best gas grills under 200 dollars. In fact, just last Christmas, I was able to buy low-priced, yet excellent gas grills! Since then, I’ve been making the Char Griller Grillin’ Pro, Char-Broil 2-Burner Single Door and Easy Assemble 3-Burner Gas Grills my regular cookout partners.  Grillin’ Pro, Char-Broil Classic 2-Burner Single Door, and Easy Assemble 3-Burner Gas Grills…
  • Best Rated Gas Grill | Trusted for Great Barbecue Experiences

    cdrinde@comcast.net
    18 Mar 2015 | 11:28 pm
    Elegance and first class excellence define sophisticated gas grills. You get what you pay for once you purchase that best rated gas grill, though. Soon thereafter, the glitches that hold you back from having great barbeque experiences become noticeably absent. A best rated gas grill lets me enjoy family barbeque cookouts in every way possible. To name a few, Dyna Glo 5-Burner Propane, Weber Genesis Liquid Propane Copper and Napoleon Prestige Natural gas Grills stand out in online sales. Turn only to these hottest grills in the market for 100% fun outdoor barbecue cookouts. Top Rated Gas Grill…
  • Best Gas Grills under 300 Dollars | Make Summer Complete

    cdrinde@comcast.net
    15 Mar 2015 | 8:45 pm
    Summer is a season that should be full of fun and good family bonding moments. I, for one, prioritize having family outdoor barbeques whenever summer comes along. Having the right cooking equipment is the source to enjoying time out barbequing. The best gas grills under 300 dollars make cookouts affordable, even if you’re running broke. These gas grills stand out when it comes to easy usage and long-term durability, as well. Char-Broil 480, Dyna Glo Smart Burner Gas Grill and FUEGO Element Carbon Steel Gas Grill let just about anybody look forward to busy cookouts once summer sets in. Top…
  • Best Gas Grills Under 1000 Dollars | Great Functional Investments

    cdrinde@comcast.net
    19 Feb 2015 | 7:52 pm
    While many people are dreaming of becoming billionaires someday soon, many other people still find $1000 a large sum of money. With it one can purchase a MacBook Air, fix up his home, stay at a 5-star hotel in Thailand for 30 days, or buy one of the best gas grills under 1000 dollars currently available in the market. If you haven’t thought of getting such a gas grill for yourself, you might ask yourself: Why should I? We believe there are many reasons why you should do so. The most important reason, as far as we’re concerned, is that you and your loved ones could gain several benefits if…
  • Best Gas Grill Under 500 Dollars | Cutting-Edge Design Doesn’t Always Cost a Fortune

    cdrinde@comcast.net
    16 Jan 2015 | 7:38 pm
    Grills have come a long way. Many of us here can still recall the period of time when all of these outdoor cooking devices came in the form that could be described as a crude wok that stood on metal tripod-like knee-high stilts and that came with a metal dome-shaped cover. Nowadays, grills come in an ever-growing variety of shapes, sizes, features, and functionalities. Many people assume that the more functional and features-packed a grill is the more it costs. We assure you: This is certainly not the case with commercial grills now. There are state-of-the-art grills currently available in…
 
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