BBQ

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  • Scotch-Inspired American Whiskeys

    livefire
    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,…
  • Rocky

    Cowgirl's Country Life
    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 DERBY

    MAD MEAT GENIUS
    27 Mar 2015 | 12:00 am
    We are at the Santa Anita Park soaking in the history and splendor of this grand race track. One can only imagine the era when Sea Biscuit was the top news story of the day. There was no ‘March Madness’, ‘Super Bowl’ or television reality shows to entertain. George Woolf was a jockey who rode Sea Biscuit to victory. In 1938 he purchased ‘The Derby’ restaurant to hold court with race fans, celebrities and jockeys. We could not resist to partake in this piece of living history. We also heard they served a great steak too.Parking karma was left to the valet tonight. Once inside it…
  • Thai Red Curry and Tamarind Pork Butt in Banana Leaves

    Slap Yo' Daddy BBQ
    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...
  • Congrats Bill Gillespie

    Q Haven BBQ Blog
    19 Mar 2015 | 5:55 pm
    Really nice job on this cookbook. Lots of great info.  Grab it on Amazon. 
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    livefire

  • 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…
  • Wings Wings Wings

    Curt McAdams
    29 Jan 2015 | 7:13 pm
    It’s that time of year… The big game between the non-cheating Seahawks and the ever-cheating Patriots! I thought about doing some sort of Pacific Northwest seafood, parked with some kind of deflated lobster roll from the northeast… But I decided on wings instead. It’s simpler, and easier to make for the game. With wings, though, I didn’t want to add a lot of bad stuff to what can be pretty healthy fare. Typical wings are breaded, fried, and tossed in hot sauce and melted butter. Instead, my wings are grilled and either dry-rubbed or sauced near the end of…
  • Yorkshire Pudding – A Start

    Curt McAdams
    20 Jan 2015 | 3:43 am
    As I was making roast beef for a post for Char-Broil, I was trying to think of something to do alongside that. I realized I was doing a form of an English recipe I’d seen on the roast beef, so I went right to what I think of as a traditional beef side dish for the British, Yorkshire pudding! Yorkshire pudding throws a lot of Americans, it seems. We all think of pudding as a creamy, dairy-laden concoction that typically comes out of a box and is simple to make. I’m thankful my mom used to make pudding from scratch, so I know there’s more to it than that, but chocolate and…
 
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    Cowgirl's Country Life

  • 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
  • Crawdads and Bacon Wrapped Corn on the Drum

    cowgirl
    24 Jan 2015 | 1:54 pm
    One of my favorite snacks! A simple crawdad boil, drum style. I make this for the Super Bowl every year but made it for New Years eve too. Seasoned the pot with Swamp Dust. This was my first time using this seasoning, it was recommended by cooking friends CajunTy and Wickedcajun from Louisiana.  Thanks again, I loved the stuff!  Did my usual bacon wrapped corn. Drizzled
  • I'm still alive!

    cowgirl
    24 Jan 2015 | 1:20 pm
    Sorry I have been absent from blogging. Life seems to have stuck it's foot out and tripped me up again. Hope to get back in the swing of things soon! Anyone else having photobucket problems?
  • Venison Grillades and Grits on the Drum

    cowgirl
    6 Dec 2014 | 12:51 pm
    Deer season is coming to an end and I am lucky enough to have venison in the freezer again this year!  Very happy about that. :) I'm also thrilled to have received fresh grits from cooking friend Mike's family mill.  Amherst Milling Company in Amherst Va. Thank you again Mike... These grits are amazing! I sliced up a bit of venison backstrap and some pieces of a small roast...
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    MAD MEAT GENIUS

  • THE DERBY

    27 Mar 2015 | 12:00 am
    We are at the Santa Anita Park soaking in the history and splendor of this grand race track. One can only imagine the era when Sea Biscuit was the top news story of the day. There was no ‘March Madness’, ‘Super Bowl’ or television reality shows to entertain. George Woolf was a jockey who rode Sea Biscuit to victory. In 1938 he purchased ‘The Derby’ restaurant to hold court with race fans, celebrities and jockeys. We could not resist to partake in this piece of living history. We also heard they served a great steak too.Parking karma was left to the valet tonight. Once inside it…
  • ALEXANDER’S PRIME MEATS AND CATERING

    25 Mar 2015 | 12:00 am
     Every once in awhile our Meat Adventures strike gold and today it was found at ‘Alexander’s Prime Meats and Catering’.  We were in L.A.once again for the bbq competition held at the Santa Anita Park. A little research on the World Wide Web and we found Alexander’s. It was reasonably close to the racetrack and we had a little time to kill before the award ceremony. We pulled into the lot and wondered if we had the right place. The sign out front said ‘Howie’s Ranch Market’. We ventured in to find Alexanders’s ran the meat department in the back of the store.At first…
  • 4th ANNUAL SANTA ANITA WINNERS’ CIRCLE BBQ CHAMPIONSHIP

    22 Mar 2015 | 4:00 pm
    One hundred barbeque teams set a California record for largest bbq competition at the iconic and historic Santa Anita Racetrack this weekend. This huge gathering of bbq racers were set up right in the middle grounds of the race track. We would like to share a couple of images with you trying to capture this magical event. I emphasize magical because a feeling of excitement permeated our barbeque saturated pores. The horses racing around the track several feet away, the roar of the crowd, the smells and some of the best bbq in the nation created a event to be remembered. “And they’re…
  • WICKED PEPPERS

    21 Mar 2015 | 12:00 am
    We have discovered a wonderful hot sauce to make some phenomenal hot wings. Wicked Peppers hot sauce is up for review. Take a gander if you will.    Read Review Here
  • RACING TO THE RACES

    20 Mar 2015 | 7:13 am
    We are loading up the Racing Honda to race to the races. This is a big one. There will be over one hundred teams competing right in the center of a race track. Stay tuned.
 
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    Slap Yo' Daddy BBQ

  • 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...
  • Spring Fever contest in Austin, Part 5

    WEB Admin
    18 Mar 2015 | 5:20 am
    Spring Fever contest in Austin, Part 5 By Donna Fong   In 2009, I was transitioning from being a BBQ judge to becoming a BBQ competition cook. I just didn’t know it yet. It took me two years to figure it out. I know it sounds funny now, but that’s what really happened. I was already separated and finally divorced...
  • 2015 Spring Giveaway – Snake River Farm’s Bundle

    WEB Admin
    13 Mar 2015 | 5:30 am
    I’ve partnered with my friends at Snake River Farms to give away 1 Snake River Farm Cap of Ribeye, 1 Snake River Farm Prim Rib of Pork, 2 Snake River Farm Petite Filet Mignon and 1 Double R Ranch Porterhouse. There will be 1 winner for this Snake River Farm giveaway. The suggested retail price for this giveaway is $411.00....
  • Grilled Leaf Wrapped Chicken Bites with Sweet Soy Dipping Sauce

    WEB Admin
    11 Mar 2015 | 5:34 pm
        Grilled Leaf Wrapped Chicken Bites with Sweet Soy Dipping Sauce   Print Prep time 30 mins Cook time 15 mins Total time 45 mins   I enjoying sharing recipes showcasing ingredients that are not commonly found in America. When I saw frozen screwpine leaf (aka Pandan leaf) in the Asian market, I thought wouldn’t it be cool to...
  • 2015 Spring Giveaway – SYD Rub and 2 Slap Yo’ Daddy BBQ T-Shirts

    WEB Admin
    11 Mar 2015 | 5:05 am
    I’ve put together a package that contains 2 SYD T-Shirts and an 11 oz trio pack of SYD rub. The Rubs can be used as a rib, pork and a brisket rub. Sprinkle it on seafood or salads. Use it with potatoes or even spice up your popcorn. The Chicken Rub is the competition rub I used to win 1st...
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    Q Haven BBQ Blog

  • Congrats Bill Gillespie

    19 Mar 2015 | 5:55 pm
    Really nice job on this cookbook. Lots of great info.  Grab it on Amazon. 
  • Here We Are In 2015

    26 Feb 2015 | 9:08 am
    I know I said I wasn't going to post on here anymore.  Well, I lied.The 2015 season will be our tenth on the BBQ circuit.  I can't believe that I have been cooking competition BBQ for more than 20 percent of my life.  There have been a lot of great times, and plenty of lowlights too.  We have won five KCBS grand championships, two grilling grand championships, cooked the Jack Daniel's World Invitational BBQ three times and been called to the stage each time. It's been a fun ride so far. I have seen so many teams come and go over these last ten years.  Some…
  • 2013, A Season

    14 May 2014 | 7:54 am
    The 2013 competition BBQ season is in the books.  Q Haven had a respectable year, and even qualified for the Jack Daniel's World Invitational BBQ.  But overall, the season was a step backwards for us.By far 2012 was our best season.  Counting grilling contests, we won three grand championships, one reserve grand, and came close at several other contests.  I had certainly hoped this would carry over into 2013 and there was really no reason why it shouldn't have.  While we finished towards the top at nearly every contest, we only won once, and at the two biggest money…
  • Q Haven BBQ Catering

    27 Feb 2013 | 5:17 am
    Q Haven's schedule is filling up fast for the 2013 season.  Q Haven is available for BBQ catering in Connecticut and southern New York.  For more information about having Q Haven's championship BBQ at your next party or event contact Ted Lorson by e-mail at tedlorson@gmail.com.
  • Happy New Year!

    1 Jan 2013 | 11:32 am
    Happy New Year from Q Haven BBQ!
 
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    The BBQ Central Show

  • 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)…
  • March 10, 2015 – Official Archive

    greg
    10 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!!  - Meathead Goldwyn from Amazing Ribs - Chad Ward of Whiskey Bent BBQ in the Pit - BBQ Swap Meet? Are you a man (or woman) and do you shave?  You saw me run theDollar Shave Club video on the show and I was so impressed with the service I decided to sign up!  I went with the 4 blade option.  Every month I will have 4 razors deliverd to my door for $6/month (shipping included).  How awesome is that??!! You can also subscribe to the show on I-Tunes and never…
  • March 3, 2015 – Official Archive

    greg
    3 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!!   Ryan Moore – Knock Ur Sox Off BBQ Mike Davis – Lotta Bull BBQ Doug Scheiding – Rogue Cookers Darren Warth – Iowa’s Smokey D’s Are you a man (or woman) and do you shave?  You saw me run theDollar Shave Club video on the show and I was so impressed with the service I decided to sign up!  I went with the 4 blade option.  Every month I will have 4 razors deliverd to my door for $6/month (shipping included).  How awesome is…
  • February 24, 2015 – Official Archive

    greg
    25 Feb 2015 | 4:59 am
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well   On the Show tonight!!  - Michael McDearman – Sam’s Club Series Director - Matt Barber – Hot Wachulas – Winner of first Sam’s Club event this year. - Sterling Ball – Guinea Pig Contest Creator Sterling Smith – Loot N Booty – Winner of the 2015 Guinea Pig contest. Are you a man (or woman) and do you shave?  You saw me run theDollar Shave Club video on the show and I was so impressed with the service I decided to sign up!  I went…
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  • Harga Spesifikasi Lenovo A8 Tablet

    shofie
    27 Mar 2015 | 1:55 am
    Harga Spesifikasi Lenovo A8 Tablet - Fitur - fitur lainnya yang telah di tanamkan pada smartphone Lenovo A8 ini yakni telah di bekali dengan adanya kamera depan dengan resolusi sebesar 2 Megapiksel dan pada bagian belakangnya telah di bekali dengan adanya kamera belakang dengan resolusi sebesa 5 megapiksel. dengan adanya kamera tersebut anda juga bisa berfoto selfie dan juga berfoto grafi.Baca selengkapnya --->>> Lenovo A8 Tablet
  • Fitur - fitur Lenovo K3 Note, Ponsel Cerdas 2015

    shofie
    26 Mar 2015 | 4:36 am
    Fitur - fitur Lenovo K3 Note, Ponsel Cerdas 2015 - Pada smartphone tersebut telah di jalankan oleh oprasi sistem Android Lollipop v5.0 Selanjutnya pada sektor performa nya smartphone Lenovo tersebut juga telah di benamkan dengan prosesor Octa Core dengan kecepatang yang lumayan tinggi Nah untuk anda yang masih penasaran dengan smartphone tersebut kunjungi situs kami kabargadget.biz.Baca selengkapnya --->>> Lenovo K3 Note
  • Performa Evercoss A74D, Smartphone terbaru 2015

    shofie
    25 Mar 2015 | 12:30 am
    Performa Evercoss A74D, Smartphone terbaru 2015 - Pada sektor kinerjanya sendiri smartphone ini telah di bekali dengan adanya prosesor Quad Core ARM Cortex A7 dengan kecepatan proses 1,2GHz. Pada prosesor tersebut telah di bekali dengan adanya Cipset mediatek mt 6582 serta telah di perkokoh dengan adanya RAM berkapasitas 512MB yang telah di benamkan juga dengan adanya pengolah grafis dari Mali 400MPBaca selengkapnya --->>> Evercoss A74D
  • Kualitas Layar Mito Fantasy Mini A260, Harga dan Spesifikasi

    shofie
    24 Mar 2015 | 6:57 pm
    Kualitas Layar Mito Fantasy Mini A260, Harga dan Spesifikasi - Pada spek pertamanya, smartphone ini telah di bekali dengan adanya layar sentuh seluas 4 inch yang sudah di balut dengan adanya teknologi In Plane Swicthing. dengan kemampuan mampu menampilkan sudut pdang yg lumayan jernih dan juga tajam. Jika anda ingin tau kelebihan lainnya simak ulasannya di bawah ini.Baca selengkapnya --->>> Mito Fantasy Mini A260
  • Kelemahan dan kelebihan Acer Iconia Tab 8W

    shofie
    23 Mar 2015 | 6:12 am
    Kelemahan dan kelebihan Acer Iconia Tab 8W - Pada spesifikasi npertamanya smartphone ini telah di benamkan dengan adanya layar sentuh seluas 8 inci dengan resolusi 1280 x 800 piksel. Selain itu pada layar smartphone ini juga telah di bekali dengan adanya media penyimpanan danta yang lumayan besar dan pada smartphone ini juga telah di bekali dengan adanya kamera depan dan juga kamera belakang dengan resolusi yang cukup besar.Baca selengkapnya --->>> Acer Inconia Tab 8W
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    No Excuses BBQ

  • 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…
  • Rekindle the Fire: Cajun Chicken Tater Skins

    zydecopaws
    19 Jan 2015 | 10:16 am
    Under the heading of better late than never, we’re back with another installment of the Rekindle the Fire series (which is pretty much the only thing that gets us to post lately). And for those following along, yes, we totally blew the commitment to do one of these every two weeks, but sometimes life gets in the way of posting food pictures on the Interwebs. But enough of excuses and apologies. When last seen, Tom of Big Butz BBQ had cooked up an offering of Tomahawk Berkshire Chops using Berkshire Tomahawk Chops (well, duh), russet potatoes, celery, and sour cream. Not having a…
 
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    Char-Broil LIVE

  • Artisan Sausages With Two Simple Sauces

    Curt McAdams
    25 Mar 2015 | 7:55 am
    If you’ve stopped by just about any higher end market (Whole Foods, Fresh Thyme, Earth Fare or any local foodie market), you can usually find a variety of really interesting sausages. I’m not talking about the big name brands, but smaller producers or even made in the store. There is a place in Cincinnati, Ohio, for instance, that makes over 50 different styles of sausage. A lot of people think that sausage is low-class fare, that it is only good for hot dog buns at football games. I think that’s a shortsighted view of what sausages are and have been in lots of cultures.
  • 2015 Cooking Trend: Beef is Back (The Benefits of Grinding Your Own Beef)

    Kita Roberts
    20 Mar 2015 | 7:29 am
    Beef is back! Big time. And we here at Char-Broil are kind of okay with that (at least, this GirlCarnivore is). Science  is showing that butter, red meat and wine may all be not as bad as once thought and, like all things, in moderation can even be kind of good. Let’s fire up those grills in celebration! That doesn’t mean you should be going hog wild at the market though. I believe that knowing what you eat is the most important step in being healthy overall. What better way to do just that than by grinding your own beef? Here are a few reasons why grinding my own beef always wins.
  • Five Tips for Updating Your Outdoor Cooking Area

    Chris Marcum
    14 Mar 2015 | 7:18 am
    I’m the type of person who will grill no matter the weather (as was probably clear in my last post). I honestly love grilled food enough to do that, but I wouldn’t say the experience of winter grilling is particularly fun. It’s cold! But I brave the elements because I’m dedicated to making meals tasty and grilling is a great way to do that. But now that the weather is warming, I can see myself legitimately enjoying outdoor cooking again. So in anticipation of the upcoming “grilling season,” let’s take a break from the recipes and “how…
  • All Outdoor Grilling is Great, But Charcoal Grilling ROCKS

    Grillin Fools
    14 Mar 2015 | 7:00 am
    Six years ago, I was the biggest charcoal snob on the planet. Grilling on gas to me was the equivalent to rolling the stove out onto the patio for a cookout. But back then I had time to cook low and slow every weekend and many week nights. Now I have kids and realize a gas grill is a great way to get my fix during the week and still get the kids to bed on time. But it’s only a momentary fix. It doesn’t give me the lay-the-head-back-on the-couch-cold beer-in-hand-satisfied-feeling of complete and utter enjoyment. Don’t get me wrong, all outdoor grilling is great, but charcoal…
  • Korean Chicken BBQ Tacos

    DivaQ
    10 Mar 2015 | 5:43 am
      Who doesn’t love tacos? They’re so easy to make and offer so many options. With all of the food trucks now out and about there seems to be an endless variety. I love all types of BBQ and Asian influences are some of the very best. This recipe for a quick Korean Chicken BBQ Tacos is super simple. I tried to use as many ingredients that are readily available in grocery stores. The quick pickles in the garnish are amazing just on their own. Highly addictive. This is a fantastic meal that requires some assembly but the end result is a BIG bold flavorful bite of taco goodness.
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    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…
  • Sunday Morning Comics March 22, 2015

    Gary House
    22 Mar 2015 | 2:13 am
    Sunday Morning Comics March 22, 2015“What a great company! They agreed to deliver my grill to this remote tropical island. I’m tipping this guy.” The post Sunday Morning Comics March 22, 2015 appeared first on Cooking Outdoors.
  • Sunday Morning Comics March 15, 2015

    Gary House
    15 Mar 2015 | 2:08 am
    Sunday Morning Comics March 15, 2015“You were right, the grilled did need cleaning”I hope you are all enjoying or planing for the upcoming spring weather!Grilling season is close upon our heels. The post Sunday Morning Comics March 15, 2015 appeared first on Cooking Outdoors.
  • Four Delicious St. Patrick’s Day Recipes

    Gary House
    14 Mar 2015 | 1:16 pm
    Favorite St. Patrick’s Day RecipesIt is time for one of my favorite holidays, St. Patrick’s Day, in which I crave the cherished Corned Beef Sandwich traditionally served during this celebration. Over the years I have had the pleasure to try many traditional St. Patrick’s Day recipes and variations of those recipes, four of which I have cooked for the website:Grilling St. Patrick’s Day Recipes:Here is an nontraditional method for cooking Corned Beef! Grilled Corned Beef with a batch of Grilled Cabbage Slaw and Potatoes Au Gratin the Cooking Outdoors way! It is an older…
  • Grilled Italian Meatball Sandwich with Pesto Sauce Recipe

    Gary House
    13 Mar 2015 | 5:26 pm
    Grilled Italian Meatball Sandwich with Pesto Sauce RecipeHere is my take on the classic Italian Meatball Sandwich, grilled on the Island Grillstone, smothered with fresh pesto sauce and piled into a delicious mutli-seed bun.I’ll show you how to grill those meatballs perfectly without losing a single one into the fire!Cooking on a lava rock doesn’t get any better than this!For more information on the Island Grillstone visit http://www.islandgrillstone.com Ingredients:1 lb ground pork1 lb ground turkey1/2 c ricotta cheese1/2 c Parmesan cheese, freshly grated1/2 c panko breadcrumbs3…
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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

  • 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…
  • Smoked Corned Beef with an Orange Balsamic Glaze

    16 Mar 2015 | 5:24 pm
    Corned beef is a beautiful thing.  I love it in all of its forms.  Deli style, thinly sliced with mustard and Swiss on rye.  Boiled in a pot with cabbage on the side.  Transformed into pastrami.  Even the mystery meat in a can is pretty good.  From time to time I like to smoke a corned beef without the pastrami spices.  So, since it is that time of year when corned beef is semi reasonably priced, I picked up an extra package at the store this weekend and threw this treasure on the smoker. Back when I was a kid, my mom would bake a corned beef in the oven…
  • BBQ Pulled Pork Tomatillo Chili

    8 Mar 2015 | 7:36 am
    Lately I have been trying to break away from the same old recipes.  I either try something completely different or put a new spin on an old dish.  Walking through the grocery store one evening, I passed the tomatillos.  Why not?  I decided it was time to try a tomatillo chili.I didn't know where to start with this dish.  I was thinking pork would go well as the protein source and I happened to have some frozen pulled pork, with lots of bark, in the freezer.  For a base, I used turkey broth that I had made from the remains of the Thanksgiving turkey.  I…
  • Using up your Leftover BBQ. The Rib Calzone

    4 Mar 2015 | 4:05 pm
    What is leftover BBQ?  Well, such things tend to be rare.  But, it does happen from time to time.  We had some leftover baby backs a few weekends ago, so, in her infinite wisdom, Hope wanted to make a rib calzone.  Who am I to stand in the way of BBQ experimentation?First, she made a batch of homemade pizza dough...  Here is the recipe.  It is Jeff Smith's The Frugal Gourmet Cooks Italian Recipe...Pizza Dough3 1/4 cups AP flour1 tbsp yeast1/4 tsp sugar1 tsp salt2 tbsp olive oil1 1/4 cups warm waterPut it all in a bread machine, yeast on the bottom,  and let…
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    Slap Yo' Daddy BBQ

  • 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...
  • Spring Fever contest in Austin, Part 5

    WEB Admin
    18 Mar 2015 | 5:20 am
    Spring Fever contest in Austin, Part 5 By Donna Fong   In 2009, I was transitioning from being a BBQ judge to becoming a BBQ competition cook. I just didn’t know it yet. It took me two years to figure it out. I know it sounds funny now, but that’s what really happened. I was already separated and finally divorced...
  • 2015 Spring Giveaway – Snake River Farm’s Bundle

    WEB Admin
    13 Mar 2015 | 5:30 am
    I’ve partnered with my friends at Snake River Farms to give away 1 Snake River Farm Cap of Ribeye, 1 Snake River Farm Prim Rib of Pork, 2 Snake River Farm Petite Filet Mignon and 1 Double R Ranch Porterhouse. There will be 1 winner for this Snake River Farm giveaway. The suggested retail price for this giveaway is $411.00....
  • Grilled Leaf Wrapped Chicken Bites with Sweet Soy Dipping Sauce

    WEB Admin
    11 Mar 2015 | 5:34 pm
        Grilled Leaf Wrapped Chicken Bites with Sweet Soy Dipping Sauce   Print Prep time 30 mins Cook time 15 mins Total time 45 mins   I enjoying sharing recipes showcasing ingredients that are not commonly found in America. When I saw frozen screwpine leaf (aka Pandan leaf) in the Asian market, I thought wouldn’t it be cool to...
  • 2015 Spring Giveaway – SYD Rub and 2 Slap Yo’ Daddy BBQ T-Shirts

    WEB Admin
    11 Mar 2015 | 5:05 am
    I’ve put together a package that contains 2 SYD T-Shirts and an 11 oz trio pack of SYD rub. The Rubs can be used as a rib, pork and a brisket rub. Sprinkle it on seafood or salads. Use it with potatoes or even spice up your popcorn. The Chicken Rub is the competition rub I used to win 1st...
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    The BBQ Beat

  • 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…
  • Smoked Duck and Prime Rib Class with Whiskey Bent BBQ Supply

    Kevin Sandridge
    14 Dec 2014 | 7:53 pm
    Wow, yesterday’s Smoked Duck Breast and Prime Rib class hosted by Chad Ward of Whiskey Bent BBQ Supply in Lakeland, FL meant a ton of expert knowledge shared and 30 plus attendees feeling informed, stuffed, and ready to make this Christmas cooking season one to remember! I’ll post pics further on in this write-up, but first I want to say how special it is to have a professional Competition BBQ Supply store in your local area. Six days a week, I can make a 20 minute drive and get my hands on pretty much any professional BBQ rub, sauce, or injection out there. What’s more,…
  • Christmas Thermapen Give Away

    Kevin Sandridge
    9 Dec 2014 | 9:43 am
    Hey everyone, here’s a Christmas Thermapen (from ThermoWorks) Giveaway to say thanks for being loyal and frequent readers here at the BBQ Beat Blog! To enter, simply sign in with your Facebook Account or Email Account via the widget below. Then, share the contest via Twitter for one “Entry” and comment on a blog post (other than this one) for an additional “Bonus Entry!” Here Are Some Of The Available Thermapen Color and Pattern Choices! Click to view slideshow. Enter Here For Your Chance to Win! So please put in your entry and, if you win – enjoy your…
 
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    TheSaltedPig

  • One Man's Trash is my Weber Genesis Gold Treasure

    28 Feb 2015 | 7:26 am
    I found a Weber Genesis Gold being sold on Craigslist for next to nothing the other day.  I checked it out and saw it needed the usual repairs (burner tubes, ignition, etc) but was structurally sound.I got the grill back to my house, bought the needed replacement parts then soon found out the real reason the grill was being sold.  Two of the burner valve stems had seized up and could not be turned. I could see where the previous owner had tried to fix the problem by trying to turn the top of the valve stem with a pair of pliers.The fix was easy but tedious.  I sprayed the base…
  • A Simple Steak on a Simple Grill

    18 Jan 2015 | 8:31 am
    One of my grills in a little two burner Weber Genesis Silver with cast iron grates.  I love this little grill...it has spunk :)I got the chance to use the Silver the other day when I found a beautiful 2.5 pound, two inch thick ribeye roast.  I knew I had to use the cast iron grates on the Silver to put down some grill marks on this nice piece of meat.The beef got seasoned with a little salt and pepper.  I let the Genesis Silver pre-heat on high for 15 minutes to get the cast iron scorching hot.  I let the steak sear for ten minutes then flipped.After that nice sear I…
  • Smoked Pork Chops

    31 Dec 2014 | 9:12 am
    I have been seeing beautiful thick cut pork chops all over the place recently and had to try some on my Weber kettle.  I decided to make smoked pork chops instead of grilling them since they were nice and thick.  They turned out great!I started with two bone in pork chops that were over an inch thick.  I seasoned the fellas up and put them on my kettle with indirect heat and hickory smoke.After 90 minutes at 275F the smoked pork chops were looking pretty nice!The pork chops were glazed on both sides with a honey drizzle for a little shine and sweetness.The pork chops were…
  • Frittatas in a Weber Griddle

    22 Dec 2014 | 11:26 am
    I picked up a cast iron Weber griddle the other day and have been having fun playing with the toy.I used the griddle to make a frittata on my Weber Genesis Silver A.  I started by putting down a layer of hash browns.Then I stuck in some mushrooms, black beans and crumbled bacon.Poured in a half dozen scrambled eggs...And grilled this on top of a baking stone on my grill that was running at 400F.  I let it bake for about 20 minutes.  It came out looking pretty nice.The hash browns stuck a little to the bottom of the griddle but they still got some nice color on them.Added a…
  • Weber Q Filets

    7 Dec 2014 | 3:22 pm
    Thanksgiving week had my family at my parent's house.  My folk's grill is a little Weber Q.  The grill is a fun little thing but takes a little getting used to after years of cooking on the big Genesis grills.  The single burner Weber Q just doesn't get as hot as a big grill; no big deal, just have to budget for more time.My Dad likes to slice up a beef tenderloin in 1.5 inch steaks that we grill up on the Weber Q.  You need to pre-heat this grill on High for at LEAST 20 minutes to get the cast iron grates hot enough to lay down grill marks.  The grill might be little…
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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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    Cave Tools - Grill Master's Blog

  • It’s Almost Spring… Time to Brush the Snow Off the Grill

    Dorothy Falcon
    10 Mar 2015 | 9:40 am
    Table of Contents Temperature Wind Rain Friday the 20th marks official start of spring. While many of the country is still waking up and opening the curtains to find the “white sea” outside, some of the more fortunately located folks of across the nation are enjoying another beautiful day on the horizon of spring. For all the unfortunate souls stuck beneath the snow, we have come to support you in your time of need. We’ve put together our top cold-weather grill-out tips so that you can continue to enjoy the sweet taste of grilled food, come rain, wind or shine. Temperature Whether…
  • It’s the 179th annual Texas Independence Day!

    Dorothy Falcon
    2 Mar 2015 | 9:59 am
    Table of Contents Background So what do Texans do today? Did you know? Background March 2nd 1836, 59 people sign the Declaration and Texas is no longer a part of Mexico, but its own Republic. The US Congress then admitted Texas as a constituent state of the Union on December 29, 1845, making Texas the 28th state at the time. Now, there are 52 states but the day remains special to all those involved in the Texan way of life. Today is recognized as an official holiday alongside Sam Houston Day- another southern hero who led the Texans into the battle of San Jacinto, and emerged victorious. So…
  • Top Grilling Ideas For Valentine’s Day

    Dorothy Falcon
    14 Feb 2015 | 10:56 am
    Table of Contents Barbecued Coconut Chicken Grilled Chicken with Rosemary and Bacon Honey-Mustard-Glazed Salmon Steaks Skirt Steak Jerk Pork& Pineapple Skewers With valentine’s day less than a fortnight away,now is the time to start planning ahead and prepare for the surprise feast for your other half. Every man loves to a special reason for a fancy dinner, and vantine’s offers the perfect excuse. This year, have you considered the grill? It doesn’t matter what you had in mind, the grill is always a winner when it comes to both final taste and home-cooking fun. Your bbq can ignite a…
  • Tenderizing to Create Premium Quality Cuts of Steak

    Dorothy Falcon
    28 Jan 2015 | 8:18 am
    Table of Contents Salting Steak Marinating Steak The Jaccard Supertendermatic The Cave Tools Meat Tenderizer Mallet A steak is the pinnacle of manliness. It captures everything that it takes to be a man in a succulent, sweet but salty hunk of meat that, when cooked right never fails to please. It’s the sign of a real man to pass off a medium cooked steak in preference of medium-rare or even rare. If the French can eat it while it’s still mooing, then it seems a crime to lose any of the flavors within a steak by having it cook too long. We’ve all encountered a bad steak. Then again,…
  • What Wines and Meats Should You Be Looking to for the Ultimate New Years BBQ?

    Dorothy Falcon
    28 Jan 2015 | 8:15 am
    Table of Contents Did You Know Chicken Burgers Sausages Pricing Christmas is just a few days away. Now may be the time when many of us start to cut down the calories and brace ourselves for the copious amounts of food and drink that our bodies annually find themselves smothered with. It’s undoubtedly the happiest time of the year, a time for family and friends to reunite after the year’s events and kickback and relax with our loved ones, have a good time. Then comes New Years. Usually marked with a quick and rashly made New Year’s resolution that many of us fail to live up to. But hey,…
 
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    Smoking Chicken

  • Grilled Chicken – Gai Yang

    Mark Bradfordson
    20 Mar 2015 | 5:00 pm
    Mark Bradfordson:This is a great looking recipe that I am going to do on a grill instead of the oven. I’ll bet a little smoke from the coals would take this from great to amazing! Originally posted on Rice and Relish: Grilled chicken or gai yang is one of those dishes which is ubiquitous in Thailand. You really can’t walk very far in any Thai town without stumbling upon a street cart selling amazing smelling, juicy, smokey pieces of chicken to appreciative passers-by. Gai yang is loved by Thais and tourists alike but for some reason it rarely appears in UK Thai restaurants and when it…
  • 照り焼きチキン

    Mark Bradfordson
    20 Mar 2015 | 4:55 pm
    Mark Bradfordson:Beautiful Chicken Thighs! Originally posted on PurpleGoby: Stuff 2 LB boneless skinless chicken thighs 2 CUPS premium teriyaki sauce Chopped green onions Dash of sesame seeds Method Marinate chicken in teriyaki sauce for at least two hours. Heat up gas grill. Sear chicken (don’t burn) and then cook indirectly on a medium heat for 1.5 – 2 hours. Baste with sauce every 30 minutes. Finish off on hot part of grill if you feel so inclined. You’ll get some nice grill patterns if you do this. If you’re feeling fancy, use wood chips in a smoker box on the hot side of the…
  • Missouri Republican State Senator Starts Online Campaign Against EPA Study To Curb Backyard Grills

    Mark Bradfordson
    20 Mar 2015 | 4:54 pm
    Mark Bradfordson:This is insane! I might have to fire up multiple grills this weekend out of protest! Originally posted on An American Point of View: Did you invite the government to your next summer BBQ, well you may not have too… Looks like they are trying to invite themselves…. Last summer, the EPA commissioned the University of California-Riverside “to develop preventative technology that will reduce fine particulate emissions (PM2.5) from residential barbecues. This technology is intended to reduce air pollution as well as health hazards in Southern California, with potential for…
  • 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…
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    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 […]
  • 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 […]
  • 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 […]
  • 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 […]
  • Bacon Wrapped Herb Smoked Pork Tenderloin

    Kwin
    7 Feb 2015 | 1:47 pm
    Bacon Wrapped Herb Smoked Pork Tenderloin   Prep Time: 30 minutes Cook Time: Smoke for 15 mins then cook 16-20 mins Serves: 4-6 people Recommended Pellets: Any INGREDIENTS: 1 pork tenderloin (approx. 2-2.5 lb.) 1/2 lb. Bacon For the Rub: 2 Tablespoons extra virgin olive oil 2 Tablespoons minced fresh rosemary 1 Tablespoons minced fresh […]
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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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