Traditional Texas smoked brisket is one of the cornerstones of barbecue. This tough, difficult cut of beef is hard muscle and can only be prepared low and slow if you actually want to eat it....Read Full Post
BBQ
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Most Topular Stories
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Top 10 Brisket Recipes
About.com Barbecues & Grilling23 Jan 2012 | 8:38 pm -
Finding a thermometer worthy of your Super Bowl celebration
Grilling with Rich » Latest News27 Jan 2012 | 9:32 amYou don’t need a thermometer to know that the Pats are going to cover the spread against the Giants next weekend. But if you did, knowing which thermometer works best would go a long way to getting you where you needed to be. Using the right tool can mean the difference between biting into a juicy piece of pork or choking down a thick slice of humble pie. Temperature tools are about as diverse as the number of tricks in Bill Belichick’s bag. Some have dials, others are digital. Some are better for thin cuts, while others are built for penetration. Perhaps none are as versatile as the… -
Rotisserie Cooking
About.com Barbecues & Grilling26 Jan 2012 | 8:17 pmGive your grilling a whole new spin and get all the self basting, roasted flavor of the rotisserie. This is the perfect method for grilling whole chickens or roasts and most anything else that is too large to grill conventionally. -
BBQ Safe and BBQ Vault by Pitmaker
BBQ Blog15 Jan 2012 | 9:24 pmI found these on YouTube tonight. The first is a BBQ Safe by PitmakerThe second is a is a BBQ Vault also by Pitmaker. The BBQ Vault is very similar to my McCullough. -
The Pine Club
livefire17 Jan 2012 | 9:48 pmI have to admit something to my regular readers… I haven’t been cooking a lot lately. The reason is pretty good, though. Over the last few months, I’ve been working on getting healthier, and I’m down about 65 pounds since the end of September! Woohoo! But I do get to splurge now and then, and, once I get to where I’m headed, I’ll be cooking more again. When I go out, I generally like to go to new bistros, try new foods, stuff like that. However, it’s really hard to beat a good steakhouse. Just like L. L. Bean makes the same great Bean boots year after…
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About.com Barbecues & Grilling
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Rotisserie Cooking
26 Jan 2012 | 8:17 pmGive your grilling a whole new spin and get all the self basting, roasted flavor of the rotisserie. This is the perfect method for grilling whole chickens or roasts and most anything else that is too large to grill conventionally. -
Nominate the Best Pellet Grill
25 Jan 2012 | 8:03 pmIn recent years a number of manufacturers have hit the market with new pellet grills, making this a small, but highly competitive field. Trouble is, with so many pellet grills on the market, which one is the best? You can help decide by nominating the pellet grill you think is best....Read Full Post -
How important is it where a product is made?
24 Jan 2012 | 8:23 pmIn the last couple of weeks I've been asked by a couple of different manufacturers how important to consumer is it where something is made. Of course this is a passionate issue and many of the people who say they care don't always put their money where their mouth is. But in these days, when buying local gets a lot of media attention and people are looking for local produce or other local goods I thought I would ask:...Read Full Post -
Top 10 Brisket Recipes
23 Jan 2012 | 8:38 pmTraditional Texas smoked brisket is one of the cornerstones of barbecue. This tough, difficult cut of beef is hard muscle and can only be prepared low and slow if you actually want to eat it....Read Full Post -
Nominate the Best Gas Grill
22 Jan 2012 | 8:01 pmGas grills can cost thousands of dollars but costing that much doesn't make them the best. Help find the best gas grill on the market by nominating your favorite. Please nominate a gas grill that has been on the market in the last year and is actually an outdoor gas grill....Read Full Post
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BBQ Blog
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BBQ Safe and BBQ Vault by Pitmaker
15 Jan 2012 | 9:24 pmI found these on YouTube tonight. The first is a BBQ Safe by PitmakerThe second is a is a BBQ Vault also by Pitmaker. The BBQ Vault is very similar to my McCullough. -
Union Woodshop - Clarkston, Michigan
8 Jan 2012 | 2:14 pmTraditional signage is rare on mainstreet in the 2000'sWe took a short drive to Clarkston, Michigan yesterday to eat at Union Woodshop, at 18 South Main Street. This bbq restaurant was recently featured on Diner's, Drive-in's and Dives on Food Network in an episode featuring Kid Rock, a Michigan native.We arrived at 1 p.m. hoping to avoid a large lunch crowd, but due to the popularity of Guy Fieri and Kid Rock a lot of people must have had the same idea. We ended up waiting 40 minutes for a seat and met some nice people while waiting (standing room… -
Tennessee Whiskey and BBQ Trail
24 Dec 2011 | 1:21 pmIt's the BBQ Guy's Wife at the George Dickel Distillery at Cascade Springs near Tullahoma, TN.We visited the George Dickel Distillery yesterday near Tullahoma, TN. If you are ever in the area, this free tour is worth your time. The tour guide took us on a tour of the brewing facilities and answered numerous questions during our 1 1/2 hours there. When at the Jack Daniels bbq cook-off a few years ago I missed taking the tour, but after talking to a few folks that have taken both I think the quality of the George Dickel tour might surprise you. The two distilleries are pretty… -
Pig of the Month
17 Dec 2011 | 5:33 pmLinda hasn't gone back to work yet and sometimes watches Good Morning America to stay in touch with the news. A few weeks ago, GMA featured Pig of the Month Club, which is a bbq business based out of Dayton, Ohio. As a part of the holiday promotion, GMA announced a 50% off sale. Those of you who know Linda probably already know that she's got a soft spot for bargain shopping. She ordered some baby back ribs and four kinds of barbecue sauce to give it a try.From the website:By recreating our favorite barbecues from different regions, we’ve decided to make our own perfectly smoked… -
Plant City Pig Jam Next Weekend!
14 Nov 2011 | 3:00 pm
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livefire
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The Pine Club
17 Jan 2012 | 9:48 pmI have to admit something to my regular readers… I haven’t been cooking a lot lately. The reason is pretty good, though. Over the last few months, I’ve been working on getting healthier, and I’m down about 65 pounds since the end of September! Woohoo! But I do get to splurge now and then, and, once I get to where I’m headed, I’ll be cooking more again. When I go out, I generally like to go to new bistros, try new foods, stuff like that. However, it’s really hard to beat a good steakhouse. Just like L. L. Bean makes the same great Bean boots year after… -
Happy 2012!
9 Jan 2012 | 6:21 pmIt’s been quiet around Livefire lately. That’s mostly due to the fact that I haven’t been eating a lot lately, but I did want to wish everyone a really great 2012! I was asked about my 2012 grilling resolutions, and what I came up with was: Get back to more outdoor bread baking, especially sourdough whole grain breads Explore more flavors using marinades that involve whisky (Scotch) Begin pairing grilled foods with wines, ales and whiskies Continue showing that great grilled food can be simply done at home If you notice, whisky is in a couple of those. As you may recall, I… -
Pig Candy v2.0
19 Dec 2011 | 11:37 amI’ve been making pig candy for years now. It’s a simple, delicious way to prepare bacon by covering it with brown sugar and a touch of cayenne, then baking/smoking it until the bacon is crunchy and the brown sugar has coated it. It’s just addictive stuff! I was thinking this year of fixing candied pecans. You know the ones I mean… the pecans with cinnamon and sugar and egg whites that make them crunchier and, also, addictive. This gave me the idea to try a new version of pig candy, using the typical brown sugar and cayenne, but starting with an egg white base to give… -
An Easy Homemade Gift
17 Dec 2011 | 12:33 amWe have a couple good friends that make their own Irish cream every year. They were gracious enough to gift us with a bottle, in a great Blanton’s Bourbon bottle, at our wine party. My wife loves the stuff, and the way our friends make it, it’s a mild, tasty version that won’t knock you on your butt! We have some good flip-top bottles from various drinks we’ve had (mostly some flavor of French lemonade or something like that). We thought it might be a good thing to make some Irish cream to give away. I hope our friends either 1. aren’t reading this, or 2. -
A New Whisky
8 Dec 2011 | 11:06 pmIf you’ve been around Livefire much, you may know that I’m a fan of Scotch whisky, especially those from Islay (pronounced something with a long I, then luh, not lay). I’m a fan of Lagavulin, own a square foot of the island thanks to being a Friend of Laphroaig, and am on the Ardbeg Committee. Being on the Ardbeg Committee brought to me an invitation to a tasting of the aforementioned “new” whisky, Ardbeg Alligator. I immediately RSVP’ed for my wife and me to attend, even though it was on a school night! The event was in Cincy, at Nicholson’s…
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Patio Daddio BBQ
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BBQ Central Radio
25 Jan 2012 | 11:18 amLast night I was a guest on Greg Rempe's BBQ Central Radio program. We discussed how my blog came to be, my recent briq-to-briq review of Kingsford® Competition and Stubb's® Briquets, my Funky Cristo recipe, competition barbecue, and some other general topics.You can catch the podcast of last night's show here. My segment starts at about an hour and 35 minutes (01:35:00) into the two-hour program.If you've never heard the program, I highly recommend that you peruse the show archives and hear what you've been missing. Greg offers the only weekly show of its kind. It is truly the… -
Fire-Roasted Pork Tenderloin with Corn Cakes & Apple-Rum Compote
16 Jan 2012 | 11:25 pmPork tenderloin is a great, and often under-appreciated cut. It's fairly inexpensive, easy to cook, healthy (with about the fat of boneless/skinless/just-this-side-of-worthless chicken breast), and it's a wonderful blank canvas for all manner of experimentation. It doesn't take much to elevate this cut into something special, as I did here.Continue reading...Pork tenderloin is very lean (thus the healthy part), so it really needs some help in the moisture and flavor department. A brine is a great way to bring both to the party. This cut is also a great candidate for a finishing glaze, sauce,… -
Review: Big Ranch, Big City Cookbook
11 Jan 2012 | 11:13 pmI love cookbooks, but I don't love them for the obvious reason. For me cookbooks are all about knowledge and inspiration rather than the recipes they contain. For me the recipes are the dessert, while the expertise and insight of the author are the main course. I don't so much want to learn merely the how, but primarily the what and why of the dishes. I also want the back-story and I want to be pushed to explore new techniques and try new things.That's a tall order, and this cookbook does all of the above.Continue reading...Given my criteria for a great cookbook, there are relatively few that… -
Beer-Battered Onion Rings
1 Jan 2012 | 10:22 pmWho doesn't like onion rings? Well, I'm sure that there are plenty of folks that don't, but I'd of course be suspicious of them. These monsters are coated in an amber ale batter that provides a thick but nicely crisp exterior. In fact, they would probably be more aptly named "crunchy onion doughnuts".Continue reading...Sure, making onion rings at home is a bit messy and sort of a pain. I'll admit that these were born of necessity. Yesterday I was grumbling under my breath as I scoured the freezer section of the grocery store. I typically opt for the easy way out in the form of Ore-Ida®… -
The Funky Cristo
27 Dec 2011 | 2:39 pmI dreamed this sandwich up as a new and unique twist on a traditional Monte Cristo sandwich. Our middle daughter Shelby shot some video of me making the beta version. She enjoyed it, and it's been a long, long time since I've done a recipe video, so I thought we'd spend a little daddy-daughter time and remedy that situation.Continue reading...There are several variations of the standard Monte Cristo. It can be as simple as a fried ham and cheese, but it typically also contains sliced turkey and is dusted with powdered sugar. Many are served with jam or jelly.To funkify mine I use good crusty…
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Ulika Food Blog
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Boudin
19 Jan 2012 | 10:08 pmI made some boudin before Christmas, but I never got around to posting the pics. The pork and liver came from Porter Road Butcher, and the recipe was courtesy of Donald Link via The Southern Foodways Alliance Community Cookbook. -
Special Feature Preview: Dizzy Pig
19 Jan 2012 | 9:52 pmJust a little preview of a feature coming up on Dizzy Pig Rubs -
Sausage Making
18 Jan 2012 | 9:26 amJust made up a little batch of Berkshire breakfast sausage. -
Pimento Cheese, Please!
6 Jan 2012 | 9:42 amPimento Cheese, Please! from Christophile Konstas on Vimeo. I'm going to have to whip up a batch this evening. -
10 Best BBQ/Grilling Gift Ideas
15 Dec 2011 | 5:00 amThermapen™ One of the best tools when it comes to cooking meat is the Thermapen™. There are several cuts of meat that have a small window of perfect doneness, and the only way to nail it every time is with a Thermapen™. With 3-second readings and High accuracy to ±0.7°F, no other thermometer can match it. Note: the red one is the fastest. Cookbooks There is no better way to explore your horizons than with new cookbook Here are a couple of my favorites: The Southern Foodways Alliance Community Cookbook Primal Cuts: Cooking with America's Best Butchers Whole Beast Butchery: The Complete…
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The BBQ Grail
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Wordless Wednesday: 1/25/2012
25 Jan 2012 | 10:04 amCopyright secured by Digiprove © 2012 Larry GaianOriginal content here is published under these license terms: X License Type:5License Summary: -
It’s Just Another Meatball Monday…
24 Jan 2012 | 10:25 amFirst! My apologize to the Bangles…it was just too easy! Second! It’s not Monday anymore but what the heck it’s still a good headline! If you’ve been following the last saga of my trip to the Fancy Food Show you know that I’ve become the owner of a fair amount of Buffalo Style Hot Sauce from Tabasco. So, it seemed only appropriate that I cook something with the hot sauce. There will be more, at a later date, about the hot sauce itself, but in the mean time I adapted a recipe from one of my favorite new cookbooks The Meatball Shop Cookbook by Daniel… -
The BBQ Grail and Tabasco, Part II
21 Jan 2012 | 12:06 pmI thought it only fair to let my readers know that yesterday I got a huge package of “Buffalo Style” hot sauce from the McIlhenny Company. More than enough to satisfy anyone’s wing cravings. Along with the package was a very nice note from one of booth attendees. It was a thoughtful and heartfelt note. I also received a phone call and after a long discussion, with apologies all around, I feel it’s necessary to close out this chapter and move on. In my book the McIlhenny Company, makers of Tabasco brand products, has done more than enough to make up for the hard… -
Wordless Wednesday: 1/18/2012
18 Jan 2012 | 10:37 amCopyright secured by Digiprove © 2012 Larry GaianOriginal content here is published under these license terms: X License Type:5License Summary: -
The Tabasco Fiasco or How Not To Run A Booth At The Fancy Food Show
17 Jan 2012 | 7:15 pmI’ve tried to write this blog post several times over the past day or so and each time I gave up because it kept coming across as a complaining “don’t you know who I am” kind of post and that isn’t my intent. I’m just a blogger, more successful than some and less successful than many. I have no illusions of grandeur. I’m writing this because I think it’s humorous and a good illustration of how companies can lose sight of what’s really important…the consumer. In “real life” I am a sales professional and there is nothing…
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Cowgirl's Country Life
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A "Mini" Crawdad Boil on the Char-Broil Grill
27 Jan 2012 | 7:49 pmThis is my 4th cook for the Char-Broil guest blogger series.The FirstSecondand ThirdThis time I made a "mini" crawdad boil on the grill. This was my contribution to Super Bowl finger food for the last couple of years, I hope to make it again this year. :)Shrimp, new potatoes, smoked sausage, crawdads, bacon wrapped corn and smokey crab legs...Serve with garlic butter, cocktail sauce, crusty -
I can see how this could become a habit :)
26 Jan 2012 | 8:42 pmThe store had more of these pretty little flowers in a basket by the check-out stand. I couldn't resist them!Who would have thought that a handful of little pink flowers could brighten my day..... and put such a huge smile on my face. :) -
Dizzy Pig Beef Fajitas on my Fancy Little Cooker...
23 Jan 2012 | 10:39 pmI recieved some sample dry rubs from the kind folks at the Dizzy Pig Dry Rub Company (Thank you!) recently and had the chance to try one this weekend.I drizzle olive oil on a flat iron steak and seasoned with Dizzy's "Raising the Steaks" dry rub for my first Dizzy Pig taste test. :)Started my skillet of onions and peppers first... then added the seasoned steak.It was a nice afternoon..Heated a -
Some Reverse Seared Burgers with Hickory Smoked O-Rings
20 Jan 2012 | 11:51 pmI've made hickory smoked onion rings in the drum and on the Memphis Pro pellet smoker.. I wanted to see how the Hasty Bake charcoal cooker would handle them.I was hungry for them too. :)I put the onions rings on the top shelf of the Hasty Bake along with some bacon wrapped burgers.Then cranked the hot coal rack down to the "smoke" level. Added hickory pellets to the heat and closed the lid. I -
My Favorite Store... :)
16 Jan 2012 | 5:58 pmBass Pro.....This is the store in Oklahoma City. I do not get to visit it often and usually spend too much cash there, but came up with a plan this time.My plan was to shop without a cart, that would limit the amount of "stuff" I could get. Be careful if anyone offers to carry "stuff" for ya though. lolI glanced at the boats and headed straight for the fishing goodies. There was no way possible
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MAD MEAT GENIUS
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LET THE FUN BEGIN!
27 Jan 2012 | 2:22 pmThe ‘Formula One Racing Honda" made record time driving from the Bay Area to Lake Havasu, Arizona. This rocket ship was fueled with caffeine and the anticipation of meat treats to come. Today is the first day of ‘HavaBBQ 2012’. The National anthem has been sung and it is time to get our meat on. The first day is a day of setting up and inspections. All meat must be inspected for proper handling, appropriate meats and alterations. (Marinade). Teams from all over the nation have gathered by the lake and are preparing for battle.The main event of cooking the four meat categories (chicken,… -
CHILEBROWN BURGERS
25 Jan 2012 | 9:45 am“For a hamburger today, I will gladly grind it for you Tuesday”. My apologizes go out to J. Wellington Wimpy, for butchering your line. Actually we took fresh meat and ground it to our specifics for a flavorful burger. This simple task was easy, inexpensive and resulted in a flavor profile that rocked. The meat was purchased at our local Wally-Marts bargain meat bin. They discount packages of meat that did not sell the day before. We used a combination of chuck steak, sirloin, and pork shoulder. Once home we trimmed the steaks and removed bones or any silver skin present. The meat was put… -
OREGON DAN'S
23 Jan 2012 | 9:31 amOregon Dan's barbeque sauces are my latest review. They are sweetened with Agave syrup. They have several flavors to try and you can read about them here.Read Review Here -
CARNE MACHACA
21 Jan 2012 | 10:44 amWe are bringing you a Mad Meat Genius first; dried beef. This was spotted at Las Montanas Supermarket. I saw it on the shelf and walked right by. I got to the next aisle and stopped dead in my tracks. Dried beef? I had to investigate. The clerk explained it was used with eggs for a breakfast dish. A small amount was purchased. Once home a little more digging on the World Wide Web produced information and recipes. Carne Machaca is a form of beef jerky. Meat is marinated, cooked, shredded and then dried. It is usually sautéed with salsa and eggs to make the filling for a spicy breakfast… -
LUCY LEMON MERINGUEY PIE
18 Jan 2012 | 8:23 pmA combination of Meyer lemons and sweet puppy breath! Oh my.
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MeatHenge
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A Meathenge Cottage Pie
4 Jan 2012 | 1:24 pmeditor’s note: This post’s purpose is more for the author’s personal diary of ingredients and ratios for future use. American Cottage Pie recipes are as ubiquitous as pet hairs, nearly everyone has one or nine million. Do we really need another variation? Yesterday found Biggles wandering aimlessly throughout the local mega mart attempting to come up with something, anything for dinner. We’ve had ground beef for the previous 2 days, why not another? This time topped with mashed potatoes? Yup, 3rd day in a row for ground beef. I couldn’t believe it myself, but I… -
Meathenge’s Whip Cream Journey or Merry Christmas !!!
25 Dec 2011 | 11:31 amA way back in the early ’90s I stopped off at Fat Apples restaurant in El Cerrito for a cup of coffee. 9 million years ago this was the place that was originally named Fat Albert’s, but was quickly shut down due to the illegal use of a trademarked name. I had grabbed my coffee, and poked around for the half & half. None to be found! What I did find was a container of Manufacturing Cream. Real cream in coffee? Count me in! Whatever it was, left a long lasting impression on me. Even today I can remember the euphoric experience in nearly detail. I searched for it over the… -
The Great Potato Conspiracy of 2011
16 Dec 2011 | 1:41 pmAt first I thought it was just me. But then after more than a few months and an observation, I’m convinced it’s a conspiracy. I have doubts about my personal abilities, surely. But brother, or sister, if there’s one thing I can do is cook. And one of the dishes I do exceptionally well, is a good serving of creamy mashed potatoes. Starting more than a few months ago, and even up until last night, I’ve been failing at cooking potatoes. What I mean by this is that both baking them and boiling them to mash isn’t working like it used to. 400 degrees for an hour on… -
Meathenge’s Smoked Crop Circle Chicken
12 Dec 2011 | 11:40 amHappy Monday! We did up this whole chicken in the Charbroil Smoker Roaster Grill last night. Came out absolutely stunning in 1 hour, crispy, smoky skin action included. Trussed and rubbed well with kosher salt is all one needs. I got the nifty crop circles by cooking it upside down with the breast portion resting on the bottom of the meat holding basket. Way cool, eh? xo, Biggles -
Steamy Lemon Pastry Filling
4 Dec 2011 | 3:35 pmYeah! And a solid, Yahoo! Am in the middle of making a poppy seed cake from The Joy of Cooking. The poppy seeds are supposed to soak for a few hours in milk before you put the cake together. At the bottom of the recipe I noticed that you’re supposed to make Lemon Pastry Filling, even gave a page number for the recipe. Took a little perusing because on that page, it’s called Lemon Filling, leaving out the word “Pastry”. That wasn’t cool because there are several other lemon filling recipes and I had to figure out which was which for what excuse. Again,…
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Slap Yo Daddy BBQ Blog
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January 14, 2012, Kansas City BBQ Society Awards Banquet
16 Jan 2012 | 9:22 pmBanquet under a big white tent A couple of hundred pitmasters, crew, and family from all over the country attended the Kansas City BBQ Society (KCBS) awards banquet held in San Diego to honor the winners of the 2011 Team of the Year awards. Congrats go out to Munchin Hogs at the Hilton for winning the KCBS 2011 TOY with an amazing score of 2,920 out of 3,000. With 5,000 plus teams competing for points during the 2011 contest year, two teams from California made it into the top 20. Dangerous Dave Malone (my former SYD team mate) from All Sauced Up finished 21st overall, 11th ribs, and… -
Dec 31, 2011 and Jan 1, 2012 Wild West BBQ Championship, Knotts Berry Farm, Calif.
3 Jan 2012 | 3:47 pmGrand Champion 1st chicken, 1st pork, 2nd Brisket. 7th GC for 2011 Although the West has fewer professional BBQ contests than the rest of the country, we have the weather advantage of being able to have a yearlong BBQ season. After a much needed 3 week break after our double-header and GC in Mesa, AZ, I was at it again in Southern California at our second double-header KCBS contest. When people should be resting comfortably inside from the cold weather and bringing the New Year in with fine champagne, I find myself with 120lbs of raw meat to cook in two days. Our contest promoter, Henry… -
Dec 10, 2011 – Holiday Cookoff for Kids, Mesa, Arizona
21 Dec 2011 | 12:06 amGrand Champion Day #2 In December, I pulled off something I’ve not done before which was to teach two classes the first weekend and then compete in a double header contest the following weekend, with both the class and contest 6 hours from home. A week before the double KCBS BBQ cookoff and Ranchers Reserve cup race in Mesa, Arizona, I was invited to teach not one, but two back to back BBQ classes at BBQ Island in nearby Tempe, Arizona. BBQ Island class students So I needed to pack enough for the classes and for the two day competition for two teams into one vehicle. Thankfully, we could… -
November 12, 2011 – Smokin on the Delta in Antioch, CA
16 Nov 2011 | 12:40 amWet and Rainy Night The last contest for 2011 in Northern California was hosted by the city of Antioch which rests on edge of the Delta that feeds into San Francisco Bay. It was held in conjunction with Antioch’s Fall Faire that showcased arts and crafts for some early Christmas shopping. The weather is usually more brisk in the north and as winter approaches, the risk of a wet contest increases. So we were not surprised by a rainy welcome on Friday afternoon as we loaded into our grassy home for the next 26 hours. In an hour and half, two tents were sheltering us from the drizzle and… -
Sep 24, 2011 – Dana Point BBQ Championships
26 Sep 2011 | 1:32 am100 foot Blue Whale comes up for air The Cadillac of all California BBQ competitions came in with a roar at the end of September. The 1st Annual Dana Point BBQ Championship treated its BBQ teams with such luxury, most of us were almost too relaxed to cook competitive barbeque by the end of Friday night. The city of Dana Point which is located at the southern end of Orange County, is a popular destination for surfing and whale watching. As such, the city treated us to a private whale watching cruise on Friday afternoon, followed by an elaborate buffer dinner catered by the Laguna…
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huckshut.com
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Philadelphia Inquirer: Shotgun Fred Pirkle Battling the Economy and ALS
25 Jan 2012 | 4:51 pmTweet Shotgun Fred Pirkle A true BBQ visionary has been profiled in 2 philadelphia area media publishings in recent weeks. Hit the jump for the video and link. Good luck and Godspeed Fred We’ve met fred personally tons of times and love his contributions to industry and most important to us, the BBQ world. We’ve interviewed him on occasion here and this is truly a role model in the BBQ world as well as Industry for that matter. Below is the link which talks about his generous donation to his alma mater amongst other things Paralyzed Bucks inventor puts his money where his… -
VIDEO: Footage from last year’s BBQ Block Party
20 Jan 2012 | 8:44 amTweetHey all we finally found some lost footage of last year’s Big Apple BBQ Block Party. Feast your eyes on all of this wonderful BBQ and equipment!! -
VIDEO: Big Mista The BBQ Answer Man on Wood and Rubs
13 Jan 2012 | 9:28 pmTweetOur “In the Hut” podcast co-panelist Big Mista recently started a web video series to answer BBQ questions from the BBQ community. Check the video after the jump!! -
Pit Temperature Control devices: What additional features we’d like to see
3 Jan 2012 | 8:30 pmTweetHey gang Sr. and I have had this discussion several times and I want to exchange dialog with our readers to see what would your ideal pit temperature control device would do for you. Hopefully the manufacturers are listening and can include this in their upcoming products. Let’s first speak about what’s currently on the market. We have the BBQ Guru line of pit temp control devices and they start from the display-less nano-Q unit that increases/decreases temperature increments at the push of a button. They just released a new unit called the Party-Q which controls one… -
Blues at the St. Louis Rib Rub
9 Oct 2011 | 9:22 pmTweetCheck out footage from wiredbbq of what happened this past weekend in St. Louis. This will be an interesting story in the weeks to come. What’s your reaction? Let us know in the comments. Video after the jump.
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Barbecue Master
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Grilled Pork Chops with Fischer & Wieser Havest Peach Sauce
21 Jan 2012 | 12:40 pmFischer & Wieser Peach Sauced BBQ Grilled Pork Chops My son popped in from college last night, and a package from Toni Leigh had just arrived with Fischer & Wieser Harvest Peach Hatch Pepper Sauce (long name huh?). Toni sends me new products from Fischer & Wieser to try out on my grills, and I test them out and see how they go over here at the Barbecue Master house. I hadn't really planned to -
Nephew's Peachy Potle' Barbecue Sauce
11 Dec 2011 | 11:42 amTonight I broke out the Nephew's Peachy Potle' barbecue sauce. I'd been saving it back for a special evening, and since some of the guys were in for the holidays, it seemed a good night to test out this sauce from Garner, North Carolina. Since I had some nice boneless pork chops, I went ahead and sauced them and let them rest for about a half hour while I started up the charcoal. With a sauce -
Barbecue Lover's Guide to Austin - Book Review
10 Dec 2011 | 1:01 pmTexas is a big barbecue state, and Austin has a terrific selection of barbecue joints. While you can spend hours online looking up information on barbecue restaurants in the area, I'd recommend getting Barbecue Lover's Guide to Austin by Gloria Corral. Gloria's guide is her first book, and it's a basic guidebook. It includes all the information you'd need or want without a huge amount of fluff. -
Top Ten Christmas Gifts for Grilling and Barbecue Guys n Girls
9 Dec 2011 | 10:08 pmIf you have a grill guy or girl on your holiday list, there are loads of great gifts that are sure to make your special barbecue person want to fire up the charcoal or hit the gas button. Best of all, you can get great grilling gifts in a big range of prices from just a few dollars to off the charts. I'm sharing some of my favorite barbecue items drawn from years of outdoor cooking here at home. -
Thermapen - Barbecue Master Finally Finds the Perfect Outdoor Grilling Thermometer
4 Dec 2011 | 10:58 amThermapen Splash Proof Digital Thermometer Finding a good thermometer for outdoor grilling and smoking has proved to be quite a challenge. Over the years I've tried thermometers ranging from cheap pocket models (forever to get a reading and often not accurate) to a deluxe probe model with an indoor alarm (a bear to program and again not particularly accurate). Some of my barbecue friends had
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BBQ Sauce Reviews
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Review & Demo of the Ro-Man Pork Puller
25 Jan 2012 | 8:00 amFor this week’s review I was sent the Ro-Man Pork Puller from Rob Mandeville, owner of the Ro-Man Pork Puller Co. The Ro-Man Pork Puller is made of solid stainless steel. It’s around 14 inches long and the disc is 5 inches wide with 6 welded 2 inch long spikes. The shaft of the Ro-Man Pork Puller fits into a standard power drill. Once attached to your power drill it can pull a pork butt in as little as 6 seconds. Below is a demo video of the Ro-Man Pork Puller in action: Final Thoughts I am simply amazed and just can’t believe how easy the Ro-Man Pork Puller was to… -
BBQ Sauce Review: The Fat Redneck “That Yellow Sauce” (5/5)
23 Jan 2012 | 7:35 amI love it when I’m surprised by sauce. It reminds of the days I used to spend in Boston when I was growing up – a group of friends and I would pack into the car and then spend hours rummaging for deals on CD’s. The joy of finding a gem in the clearance rack or taking a risk on an unknown artist ended up the biggest being part of the fun. We’d each bring back a CD or two and then compare our guesses at who would be the one to find the best “underground band” or the next band who was going to make it big… Looking back I can’t how much money… -
Review of the Splash-Proof Super-Fast Thermapen
18 Jan 2012 | 8:00 amFor this week’s review I was sent the Splash-Proof Super-Fast Thermapen from Jesse Black from ThermoWorks. The Thermapen is one of the fastest, most accurate thermometers on the market today. It’s a thermometer that’s extremely popular for use by backyard grillers all the way up to competition BBQ teams. As a backyard griller myself, I have always heard great things about the Thermapen on various BBQ forums and BBQ blogs. This is also an item that I was very eager to do a review on. Thermapens come in a variety of colors. Ranging from Red all the way to one of their… -
Guest BBQ Joint Review: The Shed in Ocean Springs, MS
16 Jan 2012 | 8:12 amToday I’d like to introduce another author to you who you may or may not be familiar with and publish a topic in a different category – let me know what you think! Wayne and I cross paths on Twitter a lot and have been involved in reviewing some of the same BBQ sauces. We don’t always agree on the end results, but the guy has a great sense of humor and seems to love BBQ sauce like me – so he’s good in my book. We were also involved on a great BBQ sauce special podcast on Brian & Marilyn Meagers HotSauceWeekly Podcast here. And he’s good buddies… -
BBQ Sauce Competitions to Enter in 2012
13 Jan 2012 | 8:39 amHere’s a list of the BBQ Sauce Competitions or BBQ competitions that have a sauce sub competition that you could enter this year: National BBQ Association Awards of Excellence When: 20 Jan 12 (Entries due) Where: Ina, Illinois In-Person(do you have to be there to enter): Not necessary Entry Fee: Yes ZestFest 2012 When: January 27-29th Where: Irving, Texas In-Person? No Entry Fee? Yes ($$$$$) Memphis in May When: May 17, 2012 Where: Memphis, TN In-Person (do you have to be there to enter)? Yes Entry Fee? Yes Naperville Rib Fest When: June 29th – July 3rd Where: Naperville, IL…
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The BBQ Central Radio Show
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January 24, 2010 Episode
24 Jan 2012 | 8:00 pmGrill Innovations How to buy your first smoker Swine Assassins BBQ Pitmaster -
January 17, 2010 Episode
17 Jan 2012 | 8:00 pmBig Moe Cason & Methead -
January 10, 2012 Episode
10 Jan 2012 | 8:00 pmMunchin Hogs, Scott Roberts and DoRag sits in ALL SHOW! -
January 3, 2012 Episode
3 Jan 2012 | 8:00 pmThe KCBS Prez & Tippy Canoe BBQ -
December 27, 2011 Episode
27 Dec 2011 | 8:00 pm2011 YEAR IN REVIEW SHOW
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divaq.ca
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Diva Q Ultimate Bacon Jalapeño Sausage Super Fatty & Superbowl Buffet recipes
23 Jan 2012 | 11:29 amA fantastic Super bowl 2012 bbq buffet ! Ok I admit it. I know absolutely 0% about football. I don’t understand the game, I don’t cheer for any teams and I have no interest in it until the Superbowl. Aside from the commercials (go ahead and judge me) I just like the opportunity to cook for a crowd. Namely – my husband, his buddies and the wives. Our menu for this year will include ribs, Diva Q 4 cheese abt’s, BBQ Pit Boys beans, BBQ Beef nachos, chicken wings with a spicy piri piri sauce, bacon wrapped super fatty, and of course lots of libations! Here is the number one searched… -
Char Siu (Chinese Barbecue Pork) – Super easy to make !
21 Jan 2012 | 7:09 pmI love Char Siu. I love Char Siu from this dive in Toronto Kom Jug Yeun- their BBQ Pork is truly awesome. I love it in a bowl of their awesome broths. I love it on rice. I love it on broccoli and snow pea shoots. I just love it. Plus I crave it. Often. The problem is lately I haven’t had much time to get to Toronto. So whats a girl to do? Well in my case its thaw some boneless pork butt and get to it. Ingredients 8lb Boneless Pork butt Marinade & Baste 1 cup Hoisin 3/4 cup Mushroom Flavored Soy Sauce 1/2 cup Wildflower honey 1/2 cup sriracha 1/2 cup Dry sherry 2 tbsp minced… -
Diva Q Competition BBQ Class March 17 & 18 – SOLD OUT!!
9 Jan 2012 | 6:04 amOur March class has already old out. We will be announcing another 2 day competition class for May in the upcoming week! Please note no recording devices will be allowed during class times. A combination of pellet cookers (Traeger) and Charcoal (BBQ Guru Onyx Oven/WSM/Weber Grill) will be used for the class. This will be an instructional class. Please note you can also pay in advance via check or cash. Please email divaq@rogers.com for application form. Hotels in the South End Barrie Area: Super 8 Holiday Inn Express Hampton Inn & Suites Days Inn Monte Carlo Inn -
BBQ Person of the year – My thoughts
30 Dec 2011 | 2:02 pmGrilling with Rich is running a contest for BBQ person of the year. He writes a great blog that is always interesting and with fresh content. I was nominated by some folks and that was quite kind of them. The list is fully stocked with some awesome folks from all over: Source: www.grillingwithrich.com The 2011 – BBQ Person of the Year Michael McDearman, Head BBQ PitMaster of Get Fired Up BBQ – a Competition BBQ Team Johnny Trigg Chris Lilly, Big Bob Gibson Michelle Lackey from Hog-It-Up-BBQ Joe Beland – TippyCanoe BBQ Crew Heath Hall, Pork Barrel BBQ Delbert King… -
Turkey Pot Pie with Biscuit Crust
26 Dec 2011 | 7:00 amSo the Christmas meal is over. The presents have all been unwrapped. The libations have been drunk. However you probably still have a few pounds of leftovers in the fridge. Pot pies are a wonderful way to use up Christmas leftovers. Deliciously easy to make and simple to assemble. They taste terrific too! Turkey Pot Pie with Biscuit Crust 2-3 cups chopped cooked turkey 2-3 cups leftover veggies chopped (seriously whatever you have throw it in) 2 cups turkey or chicken stock 1 red pepper chopped 1 onion chopped 1 cup frozen peas 3 tbsp corn starch 2 tbsp butter 1 tsp ground sage 1 tsp ground…
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Grilling with Rich » Latest News
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Finding a thermometer worthy of your Super Bowl celebration
27 Jan 2012 | 9:32 amYou don’t need a thermometer to know that the Pats are going to cover the spread against the Giants next weekend. But if you did, knowing which thermometer works best would go a long way to getting you where you needed to be. Using the right tool can mean the difference between biting into a juicy piece of pork or choking down a thick slice of humble pie. Temperature tools are about as diverse as the number of tricks in Bill Belichick’s bag. Some have dials, others are digital. Some are better for thin cuts, while others are built for penetration. Perhaps none are as versatile as the… -
Pork Barrel BBQ to Debut Carolina Vinegar BBQ Sauce
27 Jan 2012 | 8:52 amWow! I can’t believe that it is Meat Week 2012 already! It feels like it has only been a couple of months since our Meat Week 2011 experience. Oh well, I guess time really files by when you are having fun right? I had so much fun last year that I can’t wait to go this year, what made it even more exciting was the news that our good friends at Pork Barrel BBQ are going to be debuting a brand new Carolina Vinegar BBQ Sauce during DC’s Meet Week! I mean the with success of the restaurant, competition team, Peanuts and such more Heath and Bret have become one the leading… -
Barbecue Regions From Around the Country: A February Monthly Series
26 Jan 2012 | 11:38 amAs the winter months come to a close and the spring and summer are creeping towards us, I am looking forward to sharing all of my great grilling and barbecue adventures during these months. But before we get going on all of our grilling and barbecue adventures, we are going to have a one month long series titled: “Barbecue Regions From Around the Country.” During the month of February each week we are going to focus on one region of barbecue around the Country such as Memphis, Carolinas, Kansas City and Texas and maybe even around the world. I already wrote an article… -
Volunteer for Grilling with Rich
25 Jan 2012 | 10:59 amHi Grilling with Rich Fans! First off I am super excited about the upcoming Barbecue Season! I have a lot of great things planned for this year so stay tuned! As we head into the summer barbecue and grilling season we are looking for some great volunteers for the following positions! While we can’t offer you a paid salary, we can offer you a chance to help us improve our website and also give you a chance to talk about our favorite thing to do all year long! Click here to find out more about Grilling with Rich and don’t forget that you can “follow” us on Twitter and… -
Some Grilling and Barbecue Recipes for National Pie Day
23 Jan 2012 | 7:00 amDid you know that today is National Pie Day? Did you even think that this was something on calendar? Well it wasn’t until my good friends at Kingsford® charcoal sent us an email with this great recipe that you can make to celebrate National Pie Day! So fire up the grill, add some great Kingsford® charcoal and take your next outdoor barbecue to the next level this weekend and also this summer! Grilled Pork Pie with Creamy Creole Coleslaw Pitmaster Note: In the South, barbecued pork could be its own food group. This recipe takes a modern spin on the most popular barbecue cuisine, by…
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BBQ Smoker Site
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Blitzkrieg BBQ Wins Top Honors at Southern Smokers BBQ
22 Jan 2012 | 11:05 pmBlitzkrieg BBQ took Grand Champion honors, with Big Papa’s Country Kitchen taking the Reserve Grand Champion spot at the 2012 Southern Smokers BBQ competition in Dundee, Florida. BBQ Smoker fans, it couldn’t have been written any better if issued from a Hollywood Studio! Photo Credit: Florida Bar-B-Que Association Photo Credit: Florida Bar-B-Que Association See, last weekend, the roles of these two competition BBQ teams were reversed with Big Papa’s Country Kitchen taking Grand and Blitzkrieg BBQ taking Reserve at the Fort Pierce, Florida Cowboys Pig Out BBQ… -
Big Papa’s Country Kitchen Wins 2012 Cowboys Pig Out BBQ Competition
15 Jan 2012 | 1:37 pmBig Papa’s Country Kitchen is at it again – taking Grand Champion honors at the 2102 Fort Pierce, Florida Cowboys Pig Out BBQ Competition, a Florida Bar-B-Que Sanctioned event. For those of you who don’t know Dana and his lovely wife Janet, they are the most welcoming and fun loving couple you could ever hope to meet. They also know how to produce top quality product from a BBQ Smoker! Photo Credit: Florida Bar-B-Que Association I had the chance to meet Dana and Janet on one for the first time at last year’s Historic Cocoa Village’s BBQ & Blues… -
The 2012 Competition BBQ Season is Here!
8 Jan 2012 | 9:41 amWhat Competition BBQ Events is YOUR Team Cooking in 2012? This one’s short and sweet… I’m calling for a shout out! If you have a BBQ Cook Team anywhere within reading distance of the BBQ Smoker Site, then I want to hear about your team and where you’ll be competing in 2012. BBQ Competitions is really where the pig meets the coals! Whether you cook here in the South as part of the Florida Bar-B-Que Association, or are among the many other great competition circuits out there, I want to hear from you! Rules for posting your BBQ Smoker Team Shout Out Please include… -
BBQ Smoker Site Represented at Ziggy Dick’s BBQ
7 Jan 2012 | 12:17 pmJust a quick post to share the awesome BBQ Smoker Site banner photo I received from Jason Whitcomb of the famed (infamous) Team Unknown BBQ out of Winter Haven, FL. They’re set up and are at this very moment rockin’ out the solid ‘cue at the Naples, FL Rotary Ziggy Dick’s BBQ event. These guys are amazing… and as any one who knows the Team Unknown guys will attest, they always greet you with a “how the hell are you” and an ice old beer. It’s been and continues to be a real damn pleasure supporting them. Good luck to them today at… -
Blog Spotlight – Freestyle Cookery for Some Smokey UK Goodness
5 Jan 2012 | 12:04 pmFrom time to time on the BBQ Smoker Site, I highlight posts by other food bloggers. This post goes out to Swedish Mike, author of Freestyle Cookery. Mike is a Swedish ex-pat living in the UK who loves to blog about his favorite foods. Some recent posts have covered Cold and Hot Smoked Duck Breast and a really awesome looking recipe for homemade Merguez Sausages (which I’ve not had since visiting Tunisia back in 1996!). This bit from his Merguez Sausages post had me rolling! The worst bit was probably getting the casing onto the spout, but with some patience and deep breathing I…
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No Excuses BBQ
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Something’s Fishy Here
25 Jan 2012 | 7:52 pmMust have been the cod (sprinkled with Cajun seasoning mix) on the grill. Or it might have been the fish tacos (steamed corn tortillas, shredded cheese, sliced cabbage, and a mix of sour cream, chipotle Tabasco, and Chili Garlic Cholula) the cod ended up in. Either way, no complaints have been registered regarding dinner. Not even for Spanish rice made with brown rice. And I don’t expect any here either… -
Not Ribs
22 Jan 2012 | 5:27 pmToday we celebrated Oldest Daughter’s birthday. By cooking. A day late. When asked what she want for her meal, her first response was “Not ribs”. Seems she has been indulging in inferior ribs recently, and wanted something different. While eliminating suggestions for what she didn’t want, the subject of side dishes came up and suddenly potato salad was on the menu. Followed by smoke beans. Followed by these. Don’t confuse them with ribs… As for Oldest Daughter, I’m guessing she won’t be eating inferior ribs again anytime soon, especially if she… -
Practice, Practice, Practice
21 Jan 2012 | 4:03 pmThe only way I’ll ever to get to Carnegie Hall is to buy a ticket, but that doesn’t mean practice is a waste of time. The Battle Ground Fire Department agrees with this philosophy and demonstrated how not to stage a BBQ today. They certainly know how to attract a crowd to their events; this one was a controlled fire on an old school building that should have been razed years ago. I’m assuming all went well, and I’m very grateful I don’t live across the street from the school. As for me, I continued my practice of using my family as guinea pigs and tried out four… -
Good Gravy
15 Jan 2012 | 12:14 amI suppose that phrase could be used to describe the playoff games today (each for different reasons), but in this case it is being used in the literal sense. A chuck roast was cooked on Bubba Ho-Keg in a dutch oven today, and the resulting gravy was the hit of the meal. The chuckie was originally going to be given the “smoke first, then finish in the pot” treatment, but at the last minute the hail, snow, and wind convinced me that I was more interested in watching football on TV than worrying about temperature control. So in the pot it went over a bed of sliced onions and was then… -
Let the Playoffs Begin
7 Jan 2012 | 8:51 pmNow that the NFL playoffs have begun, I figured I better get some practice cooking finger food on the off-chance I get invited to someone’s house for a Super Bowl party. So for starters there were MOINKs on the BS Keg. This batch was dusted with some Original recipe rub from The Rub Company, smoked for about an hour, then glazed with some Asian NoBob sauce leftover from the Christmas wings. Oh, and did someone mention wings? The wings were sprinkled with Cajun seasoning mix, then basted with some private-recipe (aka science experiment) Asian Twang BBQ sauce from Big Butz BBQ. I’m…
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Char-Broil LIVE
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“Shroom Bombs”
28 Jan 2012 | 1:45 amBacon-Wrapped 'Shroom Bombs' ready to eat! Ka Honu (sea turtle in the Hawaiian language) is a regular contributor to the Char-Broil LIVE Community Forums. He’s got a killer sense of humor and I can testify that he is a most excellent cook. His invention of something he calls “Shroom Bombs” has become legendary amongst members. He created this to cook in The Big Easy, but it’s taken off and is easily prepared on just about any outdoor cooker or – ahem – an indoor oven in you have one of those! Take a look at this easy-to-create appetizer and have a… -
Bone in Ribeye
27 Jan 2012 | 10:52 amWhenever you drop in at the Char-Broil Community Forums you are likely to find several on-going ‘conversations’ about the latest meal prepared outdoors. Here’s started by Scott68 to showcase his recent steak dinner prepared on a Char-Broil TRU-Infrared grill. Welcome to the Cookout! ~ Barry CB Martin Asparagus and beef ribeye steak on the grill. Steaks on the grill. “My local supermarket (here in Cincy) has a great butcher section and last week they had bone-in ribeyes on sale for only $6.99 /lb. They were HUGE! Its not my favorite cut (too much fatty stuff) but for… -
Grill Big Or Go Home: Meat Stadium 2012
26 Jan 2012 | 8:43 amThe Big Idea We were discussing our menu for our annual Super Sunday Football Game Watching party. We’ve made quite a reputation for serving some amazing meals to guests. The food at our party has to be special, not just great, it must be spectacular. Each year we top ourselves. Well sir, we were stumped and it was quiet for a while, silently sipping our suds, when Mikey says: “Y’all – this year we gotta go big or just go home! I got two words…” Meat Stadium!” This was our game plan. Can YOU top this Meat Stadium? Tell us how in the comments… -
Pig Candy 2.0
25 Jan 2012 | 5:15 amFor starters you may be asking yourself: “What is pig candy?” let alone Pig Candy 2.0. That’s a fair question… Pig Candy 1.0 Pig candy is one of those things that it seems everyone in the barbecue world knows about, but it rarely makes it outside those circles, other than the lucky few that know those barbecue people that know about pig candy. The ingredients are simple and few, yet combine to make something so much more than the sum of their parts! The ingredients are numbered three, and three shall be the number of ingredients… for Pig Candy 1.0. Bacon… -
A “Mini” Crawdad Boil on the Grill
24 Jan 2012 | 11:41 amMini Crawdad Boil I have to admit, this is one of my favorites…… and it’s been requested by friends the last 3 years in a row as my contribution to Super Bowl finger food! It’s easy to prepare and the addition of a light smoke flavor adds an extra “kick” to an already tasty treat. Drizzle corn with olive oil, season with black pepper, then wrap in bacon. New potatoes, smoked sausage, garlic, onions, lemons, cayenne pepper, crab boil and Old Bay ready for the pot I drizzle the corn with olive oil, season with cracked black pepper, wrap…
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Kevin's BBQ Joints Blog
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Bryan’s Black Mountain Barbecue – BBQ Video
26 Jan 2012 | 6:42 pmHere’s a great video of Bryan’s Black Mountain Barbecue in Cave Creek, Arizona by ABC15.com. Photo of Bryan’s Black Mountain Barbecue courtesy of @hedrives Have you been here before? What are your thoughts? -
Larry J’s House of Q – Chelsea, MA via Pigtrip.net
24 Jan 2012 | 1:18 pmI recently read a small write-up on Larry J’s House of Q in Chelsea, Massachusetts at BostonGlobe.com, so to learn more I instantly went to Pigtrip.net which is my go to source for anything New England area BBQ. Photo of the beef rib courtesy of Pigtrip.net Since I haven’t been yet, I figured Pigtrip.net could put it best, “A usual downside of over-the-counter joints is lack of appetizers, but Larry J’s is almost singlehandedly changing that paradigm with a bevy of innovative treats: rib tips, burnt ends, Fire Balls (spicy meatballs with spicier dipping sauce), wings,… -
Southpaw BBQ – San Francisco, CA – New BBQ Joint
23 Jan 2012 | 4:37 pmThanks to Eater – San Francisco for cluing me in to a new BBQ Joint called Southpaw BBQ. It looks like they are offering a mix of BBQ taken from many different regions. Photo courtesy of Thrillist They have smoked & pulled pork shoulder, dry rubbed & smoked ribs, braised (not smoked?) beef brisket, whiskey brined chicken, fried catfish and fried oysters. Their sandwiches (which are served with house pickles & chips) are: Pulled BBQ pork sandwich with coleslaw, Grilled Pimento Cheese with spicy tomato soup, Fried Catfish with lettuce, tomato, and Helen’s roumelade, and a… -
Stiles Switch BBQ & Brew – Austin, TX
23 Jan 2012 | 12:29 pmI had a chance to visit Stiles Switch BBQ & Brew about two weeks ago with two icons of Austin BBQ. This is the only interior shot I have which doesn’t show how large the actual restaurant is. The BBQ was really good. You can tell that Lance Kilpatrick is putting great effort into providing consistent, quality BBQ. We ordered brisket, beef ribs, pork ribs, and sausage. My favorite was the pork ribs followed by the brisket and beef ribs. The sausage didn’t blow me away, but possibly as second helping of them on my next visit might change my opinion. I definitely feel that… -
Whole Hog Extravaganza and BBQ MBA
21 Jan 2012 | 9:55 amIf you follow my blog you know I’m a huge fan of Mike and Amy Mills from 17th Street Bar & Grill and their company OnCue Hospitality. If you’re not familiar with them, you should check out their website as they are always putting on classes that transcend the every day you might come across. January 23-24 (next week) they are putting on something special. It’s a Whole Hog Extravaganza featuring the two of them with their 17th Street crew along with some of the best whole hog cookers and food/BBQ marketing minds in the industry. Here’s a list of speakers: Kat…
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The Dutchess Cooks
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Grilled eggplant, the Italian way
26 Jan 2012 | 9:03 amOr, as the Italian might call it: Melanzana alla griglia con pomodori, capperi e mozzarella, that sounds almost like an Italian love song! Well it is a love story for me, this dish makes my heart beat faster! You can serve it as a side dish or as an appetizer. Both ways are perfect. Just not for dessert.. just kidding.. Last time I went to the farmers market, there was a new guy selling fresh herbs. I couldn’t resist, the smell of all those herbs just pulled me to his stall. And there it was…the first fresh basil of the year… I fell in love immediately (with the basil, not the guy). And… -
Rice and Shrimps Casserole
23 Jan 2012 | 5:55 amIt would be boring to say that I simply LUVVVVVVVV this recipe, won’t it??? Yeah, so I won’t go that way. Why is this casserole so special?? Because it has shrimps! Because it has Cajun Seasoning! Because it’s hot very hot! Because …. because it’s delicious… A new kind of rice casserole for me, looking at the ingredients…not common over here to use it, but if you never try it yourself you won’t be able to judge it! So that’s why I tell you that you really should give this recipe a chance. You don’t have to make it as hot as I did. Always make sure you adapt a recipe to… -
Veal, a French Recipe
21 Jan 2012 | 6:06 amWhat’s on the menu today?? Since it’s raining and cold over here I’m in the mood for classic comfort food! And do I have something for you! A French recipe with veal, because I like veal…but if you can’t get it or want something different you can also use pork tenderloin for this. Since my last post it’s been raining here for days…not drizzling nooooo raining!!! Where’s that winter we were suppose to have?? I want at least a few snow flakes!! Oh and please, do not remind I said this when we do get it indeed!! But for now I would love to see some… -
Duck Casserole
18 Jan 2012 | 4:34 amYay! The Dutchess has been cooking again! After a long period, I finally have the urge for cooking again. And guess what’s on the menu for today??? A delicious duck casserole, perfect for the cold days we’re having over here. Still no signs of snow but at least it’s freezing! Although it’s not freezing very much and it’s definitely not a winter like the past few years, but those were horrible so actually, I’m quite okay with this. Sunny and a bit freezing, perfect! For this recipe I used duck confit (the recipe I posted earlier, you can find it here on my website). No doubt the… -
Sweet Burgers
12 Jan 2012 | 3:33 amSome weeks ago I received several recipes from a good friend of mine, Gregg Doll. He’s not only into cooking and grilling but he also makes beautiful pictures, you must check out his blog! Wonderful pictures, and you will have to take the time to stroll around there because he has posted a lot of them! One of the recipes Gregg gave me is the one I’m going to show you today: Sweet Burgers. One can never have enough recipes for different kind of burgers, so I had to try this one. In fact it’s an all-in-one burger, and I loved it! Of course, I realize it might not be new to you, but maybe…
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Grill Grrrl Blog: Grill Girl, Healthy Grilling Recipes, Tailgating Recipes
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The Neely’s Barbecue Spaghetti
22 Jan 2012 | 11:18 amBBQ Sauce + Marinara + Leftover Pulled Pork = Barbecue Spaghetti My parents have this dish on a regular basis so I finally got around making it and it does not disappoint! It is great for turning leftover pulled pork (or insert your meat of choice here) into an entirely new dish that is a universal crowd pleaser (who doesn’t like spaghetti?). At my dad’s recommendation, I didn’t use only BBQ sauce as the base of the sauce but a half/half combination of BBQ sauce and spaghetti sauce- BBQ sauce on it’s own for this dish is overpowering. The leftover pulled pork sauce is… -
Chipotle Cilantro Coleslaw
15 Jan 2012 | 9:47 amThis is my go-to coleslaw recipe, you will love this- it pairs well with everything! I heart coleslaw. When I go to a new BBQ restaurant, if their coleslaw is not up to par, it ruins the experience for me, even if their meat is good. I’m always trying to eat low carb (hence how I got my start grilling) and am always looking for new veggies and coleslaw recipes to try that aren’t loaded in fat and calories. Great coleslaw is a paring of great flavors without swimming in mayo! The mix of cilantro, lime juice, chipotle peppers and crisp apples make for an exotic coleslaw that pairs… -
Fire Roasted Tomato Soup with Crostini Skewers
9 Jan 2012 | 5:42 pmIf you are a fan of tomato soup, this smoky rendition will make you oh so happy!! I love tomato soup. It’s just one of those comfort foods that makes you feel all warm and fuzzy inside. I’ve been seeing all these “roasted” tomato soups on pinterest and I thought, “I’m going to grill the tomatoes to kick the flavor up a notch with the addition of smoke and char”. That is exactly what the grill does in this case, it adds flavor depth that you CANNOT achieve with your broiler. My husband said this recipe was a “plus one” which is his way of… -
French Dip Sandwiches: Great Use of Leftover Prime Rib!
5 Jan 2012 | 8:41 amThese are so easy yet so good. Leftover Prime Rib really makes this sandwich but you can always buy roast beef from the deli. What to do when you have a large amount of Prime Rib leftover? Make French Dip sammies of course! This is a quick and easy crowd pleaser that is suitable for a hearty lunch or dinner. If you don’t have prime rib in the house, you can always buy deli roast beef but it prime rib would be my first choice! This is one of those dishes that will make you look like a Culinary Goddess but is easy-peasy to make. Ingredients: One baguette of French Bread or Sourdough,… -
Standing Rib Roast, ie; Prime Rib on the Grill
31 Dec 2011 | 4:03 pmThis prime rib came out beautifully and the rub created a nice aromatic crust. No photoshopping on this photo, it just came out that good! I never grew up having Prime Rib for the Holidays, but I’ve heard that it’s a staple in many a Holiday Kitchen, so I thought I’d give it a try this year. My friends over at Grand Western Steaks recommended I give one a try so I thought, why not? Maybe a Standing Rib Roast will become a fixture at my holiday table. As you all very well know, anything you can do in an oven, you can do on your grill, and I set out to dry roast the Prime Rib in my Big…
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BBQGuam
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Smoked Yellow Fin Post on the Barbecue Bible.com Web Site!!!
23 Jan 2012 | 2:17 pmHey everyone, Guam has garnered the national spotlight, again, in the BBQ world. My BBQGuam Smoked Yellow Fin blog post was featured on Steven Raichlen's Barbecue Bible website. Steven Raichlen, known as the "BBQ Guru" is an award winning author with numerous outdoor cooking programs on PBS. Here is the link to that post: http://www.barbecuebible.com/blog/2012_01/23_guamanian_yello.php Don't forget to check out Steven's other blog posts and links on his site. He has truly amazing content. And sign up for his Barbecue Bible newsletter while you are at it. Talk about out of this world BBQ… -
Smoking Yellow Fin Tuna....Guam Style!!
17 Jan 2012 | 3:38 amWith all the water surrounding the island of Guam, it goes without saying that fish is abundant. As a matter of fact, fishing our waters is down-right great!!! One of my favorites methods of preparing fish is to smoke it, especially yellow fin tuna. Today I did just that. Had some yellow fin tuna, also known as Ahi (Hawaiian) and at the urging of my wife, Lupe, decided to smoke it. I normally smoke about 5-10 pounds at a time. I prep the tuna the night before. I sliced the loins up into 1/2 inch thick steaks. I then put them into a brine consisting of about a half a gallon of… -
BBQ for Wednesday Night Scrabble Party
11 Jan 2012 | 1:14 pmMy wife Lupe has a Scrabble Party just about every Wednesday night. So I am usually voluntold to prepare something for everyone to eat. Of course Lupe does her share of the work also. This past Wednesday, Jan. 11, I grilled fish and top sirloin steak. Lupe made her delicious spaghetti and veggie salad. She also made her tartar sauce and lemon finadenne' sauce. Here are pictures of what we prepared for our dinner: Fresh Guam Reef Fish. 18 pound Top Sirloin Block. 3 inch thick by 1 foot long Sirloin Steak. Tangantangan wood used for fire. Similar in aroma and flavor to Red Oak. Reef fish being… -
Guam Firefighter's Breakfast
9 Jan 2012 | 4:26 pmOn CHRISTmas day firefighters all over the world work. Emergencies never stop and we have to be ready to response at any time of the day or night. We also have to be fueled up for those exhausting responses. So on CHRISTmas day the crew at the Umatac Fire Station put together a little feast that we almost did not get a chance to enjoy....But 7 fires and numerous medical responses later, we were able to Chow Down!!!! The cooking was the hardest part. Everything had to be done in between all those emergency responses. Not an easy task!! But one thing is for sure, Firefighters always… -
Friday Night Eats
7 Jan 2012 | 11:02 amHey Gang, we had a little family get together at the house this past Friday. Nothing special, but it was another opportunity to do some cooking. I've had to slow it down a little lately because my wife, Lupe, is on one of those cleansing diets for 7 days. So I have been supporting that venture. All soft food, but she is feeling a whole lot better and I can see it in her. But one of my daughters invited herself, hubby and 3 teenagers over for dinner. Of course no complaints here because that meant I got to cook "real food". So I decided to change it up a bit from the regular grilling and…
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Cooking-Outdoors
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Super Bowl Tailgate Recipes
27 Jan 2012 | 5:49 pmGoing back through my past articles I realized that there are some really good Super Bowl Tailgate and backyard recipes for Super Bowl on Cooking-Outdoors. Here is a quick recap of some recipes you may have missed that will bring a smile to your Super Bowl party. Bacon Candy English Muffin Burgers Grilled Chicken Enchiladas Grilled [...] -
Sunday Morning Comics January 22, 2012
22 Jan 2012 | 9:22 am“Get out of the kitchen! Light the fire! Start cooking outdoors”Leave a comment... (0) -
BBQ Pulled Pork from a Grilling Perspective
21 Jan 2012 | 10:00 pmBBQ Pulled Pork article and Recipe from my friend Roger Williamson. I have a wonderful feeling that Roger will be contributing some great article to Cooking-Outdoors.com and I can’t wait to see what he cooks up next! The Pulled Pork Sammich I got this down south BBQ cook book about 10 years ago, and the [...] -
Through the Eye of an Outdoor Cook
18 Jan 2012 | 7:48 pm“Get out of the kitchen! Light the fire! Start cooking outdoors”Leave a comment... (0) -
Sunday Morning Comics January 15, 2012
15 Jan 2012 | 9:14 am“Get out of the kitchen! Light the fire! Start cooking outdoors”Leave a comment... (0)
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Tips for BBQ
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Other BBQ Links
19 Jan 2012 | 1:50 amBBQ Links -
Spritzing Ribs
16 Jan 2012 | 1:25 amThe trick to keeping pork ribs from drying out is to ensure they have enough moisture throughout the cooking process. Here's a trick to cure dry ribs. -
Beef Pastrami
8 Jan 2012 | 1:00 amHow to make your own beef pastrami. This recipe will teach you how to take corned beef, smoke it, and then finish it New York deli style by steaming it. Reuben sandwiches have never had it so good! -
Barbecue Societies and Associations
26 Dec 2011 | 10:14 pmLinks to local/state/regional BBQ Clubs, Societies and Associations. -
Marinated Beef Brisket, "In Your Mouth" Brisket
18 Dec 2011 | 1:00 amThis marinated beef brisket is great for experienced backyard barbecuers and those just beginning to learn their smokers. It's the solution to a dry, burnt brisket.
