BBQ

  • Most Topular Stories

  • FLINT’S BAR-B-Q

    MAD MEAT GENIUS
    29 May 2015 | 6:02 am
    A blast from the past for anybody that enjoyed bbq back in the day was the iconic East Bay late night stop called Flint’s BBQ.  While growing up and as a young adult Flint’s BBQ was the only bbq that we knew. Flint’s had a flavor and atmosphere that forever will be remembered. There were several locations in Oakland and we would frequent the Shattuck ave branch.  It is the late 70’s, late at night, we probably imbibed with excess multiple stimulants and we were hungry. Flint’s would be open till very late. We would stumble in and get in line with a colorful group of…
  • Macho Mayo Zesty Roasted Green Chile and Spicy Roasted Jalapeno Sauce

    Cowgirl's Country Life
    cowgirl
    28 May 2015 | 8:17 am
    The kind folks at Macho Mayo  (formerly known as Mannaise) sent a couple of jars of their dippin' sauce for me to try. All I can say is Wow! Love the stuff! They have two flavors, a Macho Mayo Zesty Roasted Green Chile and  Macho Mayo Spicy Roasted Jalapeno. The sauce can be used straight out of the jar for dippin' or in your favorite recipes that call for regular ole mayonnaise. It's a
  • Five Grilling Tools You Didn’t Know You Needed

    Char-Broil LIVE
    Char-Broil
    28 May 2015 | 7:05 am
    You’ve got the tongs, the spatula, the grill brush and that cool apron that also has a bottle holder. You’re all set in the grilling department, right? If you’re a grilling pro, chances are you’ve discovered a few other tools along the way that didn’t make sense when you started this addictive hobby but sure make sense now. Some of them help in the grilling process itself and some are supporting players that make life easier. Here are a few we can’t live cook without. Char-Broil Long Leather Grilling Gloves A pair of heavy duty, preferably leather,…
  • Red Angus Chuck on Beer Bread

    Cowgirl's Country Life
    cowgirl
    13 May 2015 | 9:50 pm
    One of the benefits of living in beef country,  I'm surrounded by generous friends who are willing to share what they raise. In this case, some fresh Red Angus beef from a neighboring ranch. I raise Black Angus and love it but Red Angus ain't half bad. :) Seasoned some Red Angus chuck with Big Poppa's Little Louie's Rub, then into the drum... After catching smoke for 2 hours, I added
  • Macho Mayo - Mayonnaise That Hits It Out of the Park

    Barbecue Master
    Grill Girl
    26 May 2015 | 4:26 pm
     Now This is Some Mayonnaise That I Can Embrace Macho Mayo got in touch to see if I'd like to test out their zippy mayonnaise. I must confess I've never been a big mayonnaise fan, but that's because it really does taste quite bland. I use mayo in sandwich salads like ham salad, but generally I skip over it. Some mayo with a kick sounded more in line with my palate, so I decided to give it a
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    Cowgirl's Country Life

  • Macho Mayo Zesty Roasted Green Chile and Spicy Roasted Jalapeno Sauce

    cowgirl
    28 May 2015 | 8:17 am
    The kind folks at Macho Mayo  (formerly known as Mannaise) sent a couple of jars of their dippin' sauce for me to try. All I can say is Wow! Love the stuff! They have two flavors, a Macho Mayo Zesty Roasted Green Chile and  Macho Mayo Spicy Roasted Jalapeno. The sauce can be used straight out of the jar for dippin' or in your favorite recipes that call for regular ole mayonnaise. It's a
  • Memorial Weekend

    cowgirl
    22 May 2015 | 10:14 am
    A big thanks to all Vets, Service Men and Women and their families... Really appreciate what you have done and are still doing for me and mine. Hope you all have a safe weekend!
  • Venison, Morel and Wild Onion Time

    cowgirl
    17 May 2015 | 7:44 pm
    I make this every spring, as soon as the wild onions start popping up around the farm. It's one of my favorites! I was lucky enough to find some morel mushrooms this year. I like to pair them with some of the white tail venison from rifle season and add a few wild onions for added flavor. The combo of wild game and wild gatherings just seem to go together. Course I had to throw bacon in
  • Red Angus Chuck on Beer Bread

    cowgirl
    13 May 2015 | 9:50 pm
    One of the benefits of living in beef country,  I'm surrounded by generous friends who are willing to share what they raise. In this case, some fresh Red Angus beef from a neighboring ranch. I raise Black Angus and love it but Red Angus ain't half bad. :) Seasoned some Red Angus chuck with Big Poppa's Little Louie's Rub, then into the drum... After catching smoke for 2 hours, I added
  • New Deck

    cowgirl
    11 May 2015 | 12:26 pm
    Latest project is a new deck on back of the house. The old porch has seen better days. Used the old stock trailer to haul the deck supplies home... I have one hold out who's not on board with the plan... Eddie He loves the old porch!  He's been following me around, knowing I'm up to something. I'm going to make him a special spot on the new one.  :)
 
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    MAD MEAT GENIUS

  • FLINT’S BAR-B-Q

    29 May 2015 | 6:02 am
    A blast from the past for anybody that enjoyed bbq back in the day was the iconic East Bay late night stop called Flint’s BBQ.  While growing up and as a young adult Flint’s BBQ was the only bbq that we knew. Flint’s had a flavor and atmosphere that forever will be remembered. There were several locations in Oakland and we would frequent the Shattuck ave branch.  It is the late 70’s, late at night, we probably imbibed with excess multiple stimulants and we were hungry. Flint’s would be open till very late. We would stumble in and get in line with a colorful group of…
  • BEER CAN BACON BURGERS

    26 May 2015 | 12:00 am
    This meal was so amazing that we had to share it with you. These are stuffed hamburgers wrapped in bacon and then smoked. Oh my gosh were they fantastic. The technique of creating these burgers is shown in the video below. The burger meat is formed around a cold beer can. The beer can is removed to reveal a cavity that can be customized with your choice of stuffing. We have also changed the recipe to cooking our burgers in a smoker instead of a covered grill. This will add another component of smoke. Our wood of choice today is apple wood.Our hamburger and bacon was sourced by our friend…
  • NO RIBS, TWICE?

    24 May 2015 | 6:06 am
    Curiosity got the best of me,twice. My friends in the bbq community advised me not to go. My first trip to this national chain bbq restaurant was mediocre at best. first visit  They did not have ribs available at the noon lunch hour which should of been a red flag then. Ms. Goofy was visiting her sister Shastina and I did not feel like cooking. I decided to brave this establishment but at a different location once more. I walked through the door and the clerk immediately proclaimed; "We do not have ribs". I turned around and hightailed it home. Fool me once with no ribs, shame on…
  • BLIS BLAST HOT PEPPER SAUCE

    21 May 2015 | 12:00 am
    Hot sauce aged for at least a year in a bourbon barrel? This sounds intriguing. Blis Gourmet Foods located in Grand Rapids has done just that. Blis is an acronym for ‘Because Life is Short”.  This company has taken a blend of chipotle, cayenne and arbol peppers and stored it in a bourbon barrel for at least a year. These bourbon barrels have also held maple syrup, and stout beer. After a year the sauce is bottled and promises to give us a blast of Umami. This should be a fun and unique review. Let’s give it a try.Ingredients:Real ripe peppers, vinegar spices, garlic, seasoning,…
  • PRIME VERSUS CHOICE

    17 May 2015 | 12:00 am
    Two New York steaks, one prime, one choice will do battle on the grill for a taste comparison cook-off. Will one prevail in the tenderness or taste in this non-scientific culinary experiment? Pull up some barbeque tongs and let’s fire up the grill. Both of our New York steaks are from Harris ranch. The Choice was procured directly from Harris Ranch in Coalinga, California. It has been wet aged for at least three weeks. The Prime cut was purchased from Alexander’s Prime Meats in San Gabriel California. They purchase prime beef carcasses from Harris Ranch and dry age them for at least three…
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    Slap Yo' Daddy BBQ

  • Memorial Day 2015 – Review of Gateway Drum Smokers

    Harry Soo
    23 May 2015 | 6:00 pm
    Gateway Drum Smoker Review by Harry Soo For Memorial Day 2015, I thought it might be a nice change to do a product review of an exciting new smoker instead of my traditional annual Memorial Day recipe.  I loved cooking on this new pit in my very first outing with it at the Long Beach West Coast Classic in May...
  • SYD Alumni Paul Murray’s rookie team takes two back-to-back 1st place Brisket wins

    WEB Admin
    21 May 2015 | 5:00 am
    BIG Congrats to Slap Yo Daddy alumni Paul Murray’s rookie team for two 1st place back-to-back brisket awards! Intro by Donna Fong, Butchers Daughter BBQ – In early April 2015, one of our Slap Yo’ Daddy students from 2013 emailed me and asked how to tell a left sided brisket from a right sided brisket. Alumni Paul Murray was finally...
  • Beef Satay

    WEB Admin
    18 May 2015 | 5:00 am
    Beef Satay   Print Prep time 20 mins Cook time 20 mins Total time 40 mins   There are many versions of Satay in Asia made with chicken, pork, beef, and seafood. This beef satay recipe uses a sweet lemony marinade that is widely used by grilled food vendors in Vietnam. The combination of fish sauce, soy sauce, sugar, garlic,...
  • 2015 Summer Giveaway – GrillGrate

    WEB Admin
    18 May 2015 | 5:00 am
    I’ve partnered with my friends at GrillGrate to giveaway this GrillGrate. GrillGrate is dedicated to better, healthier grilling. There will be one (1) lucky winner who will receive this giveaway. Retail suggested price: $70.00 What is a GrillGrate? GrillGrates are interlocking panels that sit on top of any grill to form a new grill surface. GrillGrates will improve the functionality...
  • Barbecued Oxtails with Buttered Pasta

    WEB Admin
    11 May 2015 | 5:23 am
      Barbecued Oxtails with Buttered Pasta   Print In days of old, no part of an animal went to waste. In the case of oxtails today, they don’t actually come from the tail of an ox but from beef cattle. Oxtails are ideal for slow braising in liquid as their bones and marrow create a wonderfully rich flavorful stock and...
 
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    Barbecue Master

  • Macho Mayo - Mayonnaise That Hits It Out of the Park

    Grill Girl
    26 May 2015 | 4:26 pm
     Now This is Some Mayonnaise That I Can Embrace Macho Mayo got in touch to see if I'd like to test out their zippy mayonnaise. I must confess I've never been a big mayonnaise fan, but that's because it really does taste quite bland. I use mayo in sandwich salads like ham salad, but generally I skip over it. Some mayo with a kick sounded more in line with my palate, so I decided to give it a
  • Tastefully Simple Chipotle Honey Grill Sauce with BBQ Pork Chops

    Grill Girl
    19 May 2015 | 3:19 pm
    Tastefully Simple Chipotle Honey Grill Sauce I've been using Tastefully Simple products for quite some time now, so I was looking forward to trying out the new Chipotle Honey barbecue sauce. The sauce smelled great when I opened the bottle. I picked up the honey smell right off the bat. I decided to grill pork chops with the Tastefully Simple BBQ sauce. We've been doing pork chops quite a
  • Smokin-O's BBQ Smoke Rings Add Flavor to Gas Grilling

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

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

    Grill Girl
    14 Feb 2015 | 12:15 pm
    <!--[if gte mso 9]> Normal 0 false false false EN-US X-NONE X-NONE <![endif]-->Some people collect celebrity autographs, others collect spoons.  I have no idea why we collect things but the reality is that we do.  I collect Weber grills. My current Weber grill collection
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • Birky Family Farms Country Gourmet BBQ Sauce (4/5)

    Brian
    2 May 2015 | 1:34 pm
    After a long absence, here’s a sauce review for you all! Outside The Bottle Like anyone looking at the shelves of BBQ Sauce in the grocery store, the first thing people see is the label and the bottle.  The bottle is the salesman when you aren’t there. As people scan the bottle, their brains are […]
  • Top 10 BBQ Mother’s Day Gift Ideas

    Prince_of_Q
    29 Apr 2015 | 5:00 am
    Below are the Top 10 BBQ Mother’s Day Gift Ideas that I chose from the great list of products I’ve had the opportunity to review here at BBQ Sauce Reviews. I feel any of these products would make for a fantastic gift for any Mom who likes to BBQ. (This list is in no particular order…click on the product […]
  • ThermoWorks DOT Alarm Thermometer

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

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

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

  • May 26, 2015 – Official Archive

    greg
    26 May 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well On The Show Tonight: – Mike Fritz from The Pork Brothers (Re-Loaded) – Daniel Vaughn – TMBBQ.Com – TBA – Scott Roberts – BBQ Central Show Official Sauce Expert.   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).
  • WGN Interview Today

    greg
    23 May 2015 | 5:37 pm
    I was on the John Williams Show  on WGN Radio this afternoon…YES, he did ask me about “Par-Boiling” ribs…it got dicey…but we worked it out!
  • May 19, 2015 – Official Archive

    greg
    19 May 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well On The Show Tonight: -Dave Bouska from Butcher BBQ – Chris Lilly of Big Bob Gibson BBQ – Brad Orrison from The Shed BBQ – David Qualls from The American Dream BBQ Team   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…
  • May 12, 2015 – Official Archive

    greg
    12 May 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well     – Texas BBQ Update – Mike McCloud talks first 1/5 of the Sam’s Club Season – Sterling Ball talks about his win this past weekend (and his rubs) – Levi Bouska talks about his new BBQ stand opening this weekend!   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 theservice I decided to sign up!  I went with the 4 blade option.  Every month I will have 4…
  • April 28, 2015 – Official Archive

    greg
    28 Apr 2015 | 8:55 pm
    Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well   On the Show tonight!!  – Vince Carrocci and Alexa Fairbairn, pitmasters of Rhythm N Que, join me to talk about their stroll through the first 2 rounds of the Sam’s Club series this year…also winning back to back regional rounds in Vegas 2014 and 2015! – The hottest pitmaster on any circuit…and he is winning in both FBA and KCBS…Matt Barber from Hot Wachulas joins me to talk about his latest GC (now 10 this year).  Perhaps I can draw some…
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    2

  • Oprasi Sistem HTC Desire A50C, Ponsel Canggih 2015

    shofie
    29 May 2015 | 6:20 am
    Kepada Os nya handphone ini telah di dukung oleh Os Android 5. 0 Lollipop yang disempurnakan oleh antarmuka HTC Sense 7. 0 UI. Network serta pula koneksi handphone HTC Desire A50C pula telah mendatangkan network 4G LTE, 3G HSPA, Bluetooth, WiFi, GPS, dan port microUSB.Baca selengkapnya --->>> HTC Desire A50C
  • Dapur Pacu Sharp Aquos Xx, Hp Octa Core Terbaru 2015

    shofie
    28 May 2015 | 4:49 am
    Cpu itu terdiri besutan Quad core berjenis Cortex A57 serta pula quad core type Cortex A53. Serta kepada dilengkapi bakal kwalitas monitor, selanjutnya ponsel canggih Sharp Aquos Xx ini telah mendukung oleh GPU besutan Adreno 430.Ponsel canggih flagship Sharp Aquos Xx ini pula bakal mendukung oleh internal memori yang mempunyai kemampuan berkapasitas 32 GB. Serta tentu Rom itu tetap dapat anda lebih sekali lagi kemampuan nya sampai meraih angka berkapasitas 128 GB.Baca selengkapnya --->>> Sharp Aquos Xx
  • Dapur Pacu Blu Studio C, Ponsel Canggih Befitur Kamera 8MP

    shofie
    25 May 2015 | 6:31 am
    Sementara itu kepada masalah ruang picunya, misal yang telah di terangkan di permulaan, selanjutnya handphone Blu Studio C ini bakal mempunyai kelebihan di bidang mesin yang mana bakal memercayakan satu chip MediaTek MT6582 yang ada cpu quad core ARM Cortex-A7 kecepatan max sampai 1, 3GHz. Tak ketinggalan perusahaan Blu pula telah membenamkan satu RAM 1GB serta pemrosesan garfis besutan Mali 400MP2, handphone Blu Studio C pula ada dalam RAM 2GB.Baca selengkapnya --->>> Blu Studio C
  • Kualitas Fitur Kamera Evercoss Winner T, Samrtphone Spesifikasi Tangguh

    shofie
    23 May 2015 | 8:33 am
    Evercoss Winner T pula mendukung oleh camera paling utama beresolusi lensa berkapasitas 5MP yang telah disempurnakan yang didukung oleh fitur panaromic view yang dapat mengambil gambar oleh memakai mode pemandangan. Tetapi belum terdapat kejelasan perihal berkekuatan selanjutnya camera muka.Baca Selengkapnya --->>> Evercoss Winner T
  • Keunggulan dan Spesifikasi HTC One ME9, Smartphone Tranyar 2015

    shofie
    19 May 2015 | 6:37 am
    Selanjutnya sektor monitor bakal mengadopsi monitor oleh seluas 5, 2 inch beresolusi QHD 2560 x 1440 pixel oleh kecanggihan panel IPS (In-Plane Switching). Serta monitor itu bakal bisa menyajikan kepadatan monitor sampai 500 pixel per inci (pixel per inch) serta pula bakal mengadopsi OS anyar yaitu Android 5. 0 Lollipop oleh disempurnakan interface HTC Sense 7 UI khas besutan HTC.Baca selengkapnya --->>> HTC One ME9
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    Char-Broil LIVE

  • Does Size Matter? Choose the Right Grill for You

    Char-Broil
    29 May 2015 | 7:10 am
      The temptation is this – you’re buying a new grill and that beautiful four burner monster of stainless steel beauty is calling to you. Like buying a sports car, you can just see yourself operating that sleek machine. But size does matter when you purchase a grill, and four (or six) burners is not always the best choice. “The basic way to buy a grill is to consider how many people you want to cook for most often and buy a grill that will allow you to do that,” says Alex Gafford, Char-Broil’s head of research and development. The rule of thumb, says Gafford, is if you have…
  • Five Grilling Tools You Didn’t Know You Needed

    Char-Broil
    28 May 2015 | 7:05 am
    You’ve got the tongs, the spatula, the grill brush and that cool apron that also has a bottle holder. You’re all set in the grilling department, right? If you’re a grilling pro, chances are you’ve discovered a few other tools along the way that didn’t make sense when you started this addictive hobby but sure make sense now. Some of them help in the grilling process itself and some are supporting players that make life easier. Here are a few we can’t live cook without. Char-Broil Long Leather Grilling Gloves A pair of heavy duty, preferably leather,…
  • Orange Ginger Grilled Chicken

    Catherine Mayhew
    22 May 2015 | 7:20 am
    Ya’ll, I’ve been asked what’s the best grilled chicken ever. But that is so subjective. Some people love traditional BBQ sauce on grilled chicken. Some people love an oil- and lemon-based glaze. And I love a simple sweet/salty/spicy glaze on my grilled chicken. And because I am the grill master (mistress?) at my house, the family just has to go along with it. I want to talk to you about spray oil – one of the top five tools in my grilling arsenal. I know. Weenie. I’ll give you that. But I will use every trick in the book to make sure my grilled food comes out the…
  • Five Grilling Skills to Master

    John Thomas
    20 May 2015 | 6:21 am
    Being an expert grill master is not as hard as you think as long as you command a few skills.  Check out my list of five grilling skills to master and you will be on your way to perfecting your outdoor cooking experience. Direct heat grilling Direct heat grilling means cooking directly over top of the heat source.  On a charcoal grill this means that the charcoal is positioned directly underneath your food and on a gas grill this means that the burner with flame is turned on directly beneath your food.  The concept is simple.  Thin steaks, thin pork chops and thin burgers, for example,…
  • The Best Skirt Steak Sandwich

    Char-Broil
    18 May 2015 | 7:00 am
    Want to impress your guests at your next outdoor barbecue party? Try a succulent skirt steak sandwich dressed with peppers, onions, melty cheese and an herbed mayonnaise. A red wine marinade gives the steak an extra boost of flavor. Aside from the 3-4 hours the steak is marinating in the refrigerator, this recipe comes together quickly. Just grill the steak: Grill the onions and peppers: Toast the ciabatta rolls: And add the cheese:   Here’s a tip on cutting the steak so it will be meltingly tender. After the steak comes off the grill and rests, cut it into several pieces. Then…
 
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    The Dutchess Cooks

  • Pasta with sausages and lemon

    Dutchess
    27 May 2015 | 4:39 am
    Yesterday I was in a pasta mood. Not craving for the regular stuff, but I wanted something different and new. Then I remembered I still had some sausages in the freezer. Not the regular ones but lemon and thyme sausages. To make a long story short, next time I won’t buy these again, the taste was not what I expected and I like regular ones even better. A note about the lemons: buy organic lemons because you’re going to use (read: eat) the zest of the lemon, and you don’t want those waxed regular lemons, or?? Nope you don’t! Let’s get started! Ingredients for 2: 2 sausages 1 red…
  • Stuffed and grilled pork tenderloin

    Dutchess
    15 May 2015 | 5:09 am
    This recipe is very easy, and even if you’re absolutely not good at working with a bbq (those people exist!) you can make this happen! Because you’ll be grilling indirect (not above the hot coals) it’s easier to do and your dinner won’t get burned. The stuffed pork tenderloin can be stuffed with your favorite cheese. I had chosen Boursin (garlic/herbs soft cheese) but you can use any type of cheese that will melt easy. For 2 servings: 1 pork tenderloin, divided in two 2 sundried tomatoes Fresh oregano leaves 2 tablespoons soft/grated cheese Your favorite pork rub For…
  • Saffire Grill

    Dutchess
    9 May 2015 | 1:33 am
    I know, I know… have not been posting lately, a lack of inspiration and most of all because of a serious lack of time.  Busy times but I realized I had to make time for you, my readers who probably are waiting and waiting for some news recipes… But I’m happy I can tell you that I have my groove back (I think hahaha)! Starting with a new post is scary, what to tell and what to post… hmm… well most of you will have noticed it already, but…. just wanted to mention and show you my new grill!! It’s a Saffire grill, and I’m loving it!! Will be…
  • Tuna Salad or Salade Nicoise

    Dutchess
    19 Jan 2015 | 5:34 am
    Yesterday this salad was on my plate, and together with a cold French rosé in my glass, I was a happy Dutchess! This salad is actually a french salad, with grilled tuna: salade nicoise. Mostly eaten during Summer, but why wait when it’s that good! The amounts are for 2: 2 tuna steaks For the marinade: 4 tablespoons olive oil 2 tablespoons fresh lemon juice Salt and pepper For the salad: Handful string beans, cooked for 10 minutes and cooled off 1 small bag mixed green salad (choose the one that has iceberg lettuce in it) 6 tomatoes, cut into quarters 2 hard boiled eggs, cut into…
  • Sauerkraut from the Alsace

    Dutchess
    17 Nov 2014 | 5:55 am
    Last weekend it was time to make this delicious recipe for sauerkraut d’Alsace, or, sauerkraut from the Alsace. The weekend before I had made guinea fowl confit and that required to rest about a week. That’s why it was time last weekend! Because these two things belong together, confit and sauerkraut, and oooh of course mashed potatoes!! I already published the recipe for the confit here, and now you will get the recipe for the sauerkraut. As you will notice in the list of ingredients, it contains duck or goose fat. So I have to warn you not to make this too often haha! I used the same…
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    Cooking Outdoors

  • Dutch oven Herbed Idaho Potato Bread

    Gary House
    26 May 2015 | 11:49 am
    Dutch oven Herbed Idaho® Potato BreadTwo loafs of bread from just one Idaho® potato? Well, almost!It does take a Idaho® potato to make this delicious Herbed Idaho® Potato Bread, plus a wee bit of flour, salt, yeast, fresh herbs and a 10″ Dutch oven.The steps are easy and the results are delicious!My friends over at the Idaho® Potato Commission asked me to come up with a few recipes using Idaho® Potatoes in a Dutch oven – Something I am eagerly willing to do!My recipe uses the “Sponge and Dough” method of baking:The sponge and dough method is a two-step bread…
  • Sunday Morning Comics May 24, 2015

    Gary House
    24 May 2015 | 2:00 am
    Sunday Morning Comics May 24, 2015“I am having so much fun grilling, I didn’t even notice it raining”I case you missed it:6 Favorite Grilling Recipes for Memorial Day WeekendThe post Sunday Morning Comics May 24, 2015 appeared first on Cooking Outdoors.
  • 6 Favorite Grilling Recipes for Memorial Day Weekend

    Gary House
    21 May 2015 | 12:12 pm
    For me, Favorite Grilling Recipes for Memorial day Weekend is always a toss-up.With so many favorite outdoor cooking recipes that I have created over the past several years, it is really hard to choose!However, I did manage to narrow it down to my 6 all-time favorite grilling recipes … not easy to do!I think these 6 are some of  the best tasting grilled food I have eaten from my recipe collection!6 Favorite Grilling Recipes for Memorial Day Weekend#1Backyard New England Style Clambake is easily my number 1 favorite grilling recipe of all time! My good friend and outdoor cooking buddy,…
  • Sunday Morning Comics May 17, 2015

    Gary House
    17 May 2015 | 2:00 am
    Sunday Morning Comics May 17, 2015“Take me to the great outdoors!” Now I am 100% with that statement!I love cooking outdoors, sleeping outdoors, eating outdoors, drinking outdoors and of course, playing outdoors!Thank you Jerry King for providing another great outdoor cooking comic! Just a reminder that the Cabot Creamery Cookbook Giveaway ends on May 21st and all you have to do is leave a comment to be entered! In case you missed these recipes I posted this past week:Grilled Turkey Melt SandwichApple Wood Smoked Rack of Pork Loin Have a great…
  • Apple Wood Smoked Rack of Pork Loin

    Gary House
    16 May 2015 | 3:54 pm
    Apple Wood Smoked Rack of Pork LoinSmoked Rack of Pork Loin on the Camp Chef 19” Smoke Vault is absolutely delicious!About as simple as it can get with an apple wood dry rub, smokey bacon and a parsley garlic crust.When it is done, you cut out these beautiful 1 1/2” smoked pork chops!Smoked Rack Of Pork Loin topping:Fresh parsleyFresh ThymeMinced garlicItalian Panko bread crumbsSaltPepperOlive oilThe post Apple Wood Smoked Rack of Pork Loin appeared first on Cooking Outdoors.
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    Dirty Smoke BBQ Blog

  • Product Review: JayD's Louisiana Barbecue Sauce

    Dru Chai
    3 May 2015 | 4:46 pm
    By Dru ChaiIn the ultra competitive world of BBQ sauces, there's no doubt that marketing and branding play a huge role. Safe to say, a celebrity-chef backed BBQ sauce would more than likely entice a fan to pick up the sauce off the shelf without even tasting it. Other no-name brand sauces need to go the extra mile, like provide taste tests or demos in the market.I met food blogger Jay Ducote during last year's World Food Championships in Las Vegas, and we immediately struck up a conversation about New Orleans (although he was quick to point out that he's from Baton Rouge) and BBQ. He…
  • Product Review: Rattler BBQ Sauce from Chris Santos

    Dru Chai
    3 May 2015 | 3:43 pm
    By Dru ChaiPlenty of products flood the multi-billion BBQ industry all year around, but there's something different about May, which is National BBQ Month. The weather is starting to get warmer, so dust off those grills and smokers!I always find myself looking at BBQ sauces when I'm grocery shopping, just to see what's new. Recently I got around to trying out Rattler BBQ sauce, from celebrity chef and Food Network's Chopped judge Chris Santos.Whenever I'm reviewing BBQ sauces, I like to read the description on the label to see if it matches up with what I'm actually tasting. Here's an…
  • Product Review: Char-Broil Kettleman 22.5-in Charcoal Grill

    Dru Chai
    29 Apr 2015 | 11:14 am
    This post is brought to you by Char-Broil. The content and opinions expressed below are that of The Dirty Smoke BBQ Blog.By Dru ChaiIt's about that time! Memorial Day weekend is right around the corner, which means it's the unofficial, "official" start to BBQ season. Whether it's smelling grilled or smoked meat wafting in the air, or relaxing with friends and family, there's not a better activity in the summer season than a good 'ol American outdoor cookout.Recently, I had the chance to check out the new Char-Broil Kettleman Grill. It's a 22.5" kettle-style grill with a variety of…
  • Quick Take: Franklin Barbecue, A Meat-Smoking Manifesto

    Dru Chai
    19 Apr 2015 | 3:44 pm
    By Dru ChaiThe fact that Franklin BBQ has been showered with so many accolades has many old-school pitmasters grumbling. Is Franklin BBQ really the best BBQ in the country? Is it worth waiting in that long line? Everyone has their own opinion, and until you try it for yourself, you just can't judge. Here's my take on Franklin BBQ.One thing's for sure -- Aaron Franklin's rise to BBQ stardom couldn't have happened to a better human being. In my opinion, Franklin BBQ's formula of success goes something like this:- 10% Media- 10% Brisket- 80% Aaron FranklinYes, I think Aaron has that much of…
  • Eating Out: Fat Matt's Rib Shack in Atlanta, GA

    Dru Chai
    27 Mar 2015 | 6:14 pm
    By Dru ChaiWhat 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…
 
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    Outdoor Cooking Magic

  • Bloomin’ Onion Dutch Oven Bread

    Scott
    22 May 2015 | 9:32 pm
    Once in awhile you come across a recipe that is so darn delicious that it becomes a family favorite, one that everyone loves.  The Bloomin' Onion Bread from The Girl Who Ate Everything is one of those recipes.  I decided to try it in my Dutch oven outdoors and the results were fabulous. You may … Continue reading » Bloomin’ Onion Dutch Oven Bread is a post from: Outdoor Cooking Magic
  • Dutch Oven French Onion Soup with Smoked Beef

    Scott
    8 Nov 2014 | 10:52 am
    Do you like French Onion Soup?  The delicious onion flavor, the Swiss cheese, the French bread!  Mmmm!  So I decided to try an outdoors version with a few different twists and the result was delicious. Since I was doing this mostly in a Dutch oven, I got some coals going first. The next thing to … Continue reading » Dutch Oven French Onion Soup with Smoked Beef is a post from: Outdoor Cooking Magic
  • QOTM: How Do You Cook a Turkey Outdoors?

    Scott
    1 Nov 2014 | 7:11 am
    It's time for another Question of the Month.  Things got super busy and we were out of town for a trip to Yellowstone (great time of year to go, by they way) and I just plain forgot last month. But all is ok, and we still have time for the answers to this month's question … Continue reading » QOTM: How Do You Cook a Turkey Outdoors? is a post from: Outdoor Cooking Magic
  • Thai Chicken Soup – An Exotic Dutch Oven Dish

    Scott
    22 Oct 2014 | 9:27 pm
    I'm not sure why, but I decided to try a pretty exotic dish last week.  It's not my normal fare for cooking outdoors, but I saw this recipe for Thai Chicken Stew from  Three Many Cooks and decided to give it a try.  The results were delicious.  Getting there was the challenge. First off, Pam … Continue reading » Thai Chicken Soup – An Exotic Dutch Oven Dish is a post from: Outdoor Cooking Magic
  • Decadent Dutch Oven Chocolate Caramel Brownies

    Scott
    20 Oct 2014 | 3:53 am
    I have this dream about making a dish so scrumptious that I can cook on a camping trip and almost no one will believe that I made something so fabulous. I think I might have found that dish. Double chocolate caramel brownies in a Dutch oven. Oh. my. I found this recipe from BakeAt350; thanks … Continue reading » Decadent Dutch Oven Chocolate Caramel Brownies is a post from: Outdoor Cooking Magic
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    Three Dogs BBQ

  • Roc City Rib Fest 2015: BBQ and Blue Angels

    27 May 2015 | 5:14 pm
    Last weekend, the Three Dogs Road Show packed up and headed to Rochester, NY to compete in the Roc City Rib Fest. A field of 57 strong teams from all along the Midwest, East Coast, New England, and Canada in both the World Bacon Championship on Saturday and the KCBS sanctioned BBQ contest on Sunday.  What more could you ask for?  Well, how about and airshow with biplanes, parachuters, and World War II vintage planes?  Check.  What about highly trained fighter pilots performing death defying feats?  Check.  When walking out of the trailer on Friday afternoon, I…
  • Salt City BBQ Festival - Syracuse, NY

    19 May 2015 | 4:31 pm
    Last weekend, the Three Dogs BBQ roadshow packed up the trailer and competed in our second competition of 2015 at the Salt City BBQ Festival in downtown Syracuse, NY.This festival was set up to benefit Phoenix Philosophies, an organization that purchases and renovates homes to house homeless veterans in Syracuse, NY.  A fine charity to help raise funds for their cause. The competition was held in Clinton Square, so the competition areas were a bit tight.  But, after some slick trailer work, we were ready to fire up the smokers and get ready for the upcoming festivities. We…
  • Smoked Pork Roast Braised in Bloody Mary Mix

    9 May 2015 | 5:20 am
    Sometimes you go out for dinner and the dish you order is so good you want to try it at home.  Last August, while traveling to the Hudson Valley Rifest, we spent the night in Bloomsburg, PA and went to the Turkey Hill Brewing Company for dinner.  I ordered the special: Pork shank, braised in Bloody Mary mix.  It was very good.  So good that this instantly hit my re-creation list at home.  It may have taken nine months, but I finally got around to giving this recipe a try at home.  I must say, I think I did pretty good. I cannot find pork shank in…
  • Naptown BarBAYq Contest and Music Festival - KCBS Competition

    5 May 2015 | 4:59 pm
    Last weekend the Three Dogs BBQ road show headed down to Annapolis, MD for our first competition of the year at the Naptown BarBAYq Contest and Festival. The festival is held at the Anne Arundle County Fairgrounds and features the BBQ competition, food vendors, bands, and a judging class on Sunday.  In all 64 teams were competing for awards and bragging rights for the year.  The contest was also a opportunity for us to catch up with old friends and meet new ones.  Here are some pictures from the weekend.The highlight of the weekend was being able to sign the banner honoring our…
  • Grilled Pizza The Right Way

    29 Apr 2015 | 4:06 pm
    Recently, we were fortunate enough to receive a few cookbooks to peruse and review.  One of the books that stood out was a cookbook on different ways to gill pizza:  Grilled Pizza The Right Way by John Delpha.  From John's biography, he is a former Army officer and helicopter pilot turned chef.  His first professional job as a chef was at Al Forno in Providence, RI where he learned the art of grilling pizza.  In addition, he is a member of iQue, a championship cooking team won the 2009 Jack Daniel's World Barbecue Championship and the associated the "I Know Jack About…
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    Slap Yo' Daddy BBQ

  • Memorial Day 2015 – Review of Gateway Drum Smokers

    Harry Soo
    23 May 2015 | 6:00 pm
    Gateway Drum Smoker Review by Harry Soo For Memorial Day 2015, I thought it might be a nice change to do a product review of an exciting new smoker instead of my traditional annual Memorial Day recipe.  I loved cooking on this new pit in my very first outing with it at the Long Beach West Coast Classic in May...
  • SYD Alumni Paul Murray’s rookie team takes two back-to-back 1st place Brisket wins

    WEB Admin
    21 May 2015 | 5:00 am
    BIG Congrats to Slap Yo Daddy alumni Paul Murray’s rookie team for two 1st place back-to-back brisket awards! Intro by Donna Fong, Butchers Daughter BBQ – In early April 2015, one of our Slap Yo’ Daddy students from 2013 emailed me and asked how to tell a left sided brisket from a right sided brisket. Alumni Paul Murray was finally...
  • Beef Satay

    WEB Admin
    18 May 2015 | 5:00 am
    Beef Satay   Print Prep time 20 mins Cook time 20 mins Total time 40 mins   There are many versions of Satay in Asia made with chicken, pork, beef, and seafood. This beef satay recipe uses a sweet lemony marinade that is widely used by grilled food vendors in Vietnam. The combination of fish sauce, soy sauce, sugar, garlic,...
  • 2015 Summer Giveaway – GrillGrate

    WEB Admin
    18 May 2015 | 5:00 am
    I’ve partnered with my friends at GrillGrate to giveaway this GrillGrate. GrillGrate is dedicated to better, healthier grilling. There will be one (1) lucky winner who will receive this giveaway. Retail suggested price: $70.00 What is a GrillGrate? GrillGrates are interlocking panels that sit on top of any grill to form a new grill surface. GrillGrates will improve the functionality...
  • Barbecued Oxtails with Buttered Pasta

    WEB Admin
    11 May 2015 | 5:23 am
      Barbecued Oxtails with Buttered Pasta   Print In days of old, no part of an animal went to waste. In the case of oxtails today, they don’t actually come from the tail of an ox but from beef cattle. Oxtails are ideal for slow braising in liquid as their bones and marrow create a wonderfully rich flavorful stock and...
 
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    The BBQ Beat

  • Competitor Spotlight: Hatfield and McCoy BBQ Team

    Kevin Sandridge
    7 May 2015 | 5:41 am
    Some time ago I put a feeler out over at the BBQ Beat Facebook Page to see if teams just starting to gain traction in competition BBQ might be interested in sharing their story and some of their learning experiences with my readers. The offer, which still stands by the way, was simple: teams must have won at least one (1) Reserve Grand Champion award at a major BBQ competition and no more than one (1) Grand Champion win under their belts. I set it up this way to make sure I could help newer teams get in the spotlight a little bit. First out of the gate in responding to my free competition BBQ…
  • Elevate Grill Review: Portable Gas Cooking with Style

    Kevin Sandridge
    19 Apr 2015 | 4:52 pm
    A few weeks back, I received an email asking if I’d consider writing an Elevate Grill Review. After learning more about the Elevate grill via the company’s Kickstarter page, I agreed and was sent a grill to test out at home. Elevate Grill Review – Initial Unboxing We live in central Florida, and the idea of a portable all-in-one gas grill to take on beach trips, short camping overnights sounded great. When the Elevate Grill arrived, I was impressed right off by the quality the packing used. This thing was packed almost as well as the grill I reviewed for Pellet Pro some time…
  • Reader’s Recipe for Smoked Buttery Corn

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

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

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

  • Grilling with Rich’s Ultimate Father’s Day Must Have’s

    Richard Wachtel
    29 May 2015 | 4:12 am
    Don’t know what to get your dad or husband for father’s day? Are they a BBQ or Grilling NUT? Well we at Grilling with Rich have you covered! Here are some must have’s or just some great gift ideas for that special someone in your life! Happy Father’s Day!   Gift Idea #5: Barbecue or Grilling Cookbooks  There are some great new barbecue or grilling cookbooks to purchase for your special someone to up their barbecue or grilling game. Here are some of our newest favorites: Aaron Franklin’s Meat Manifesto Secrets to Smoking on the Weber Smokey Mountain Cooker…
  • Brat Burgers with Spicy Beer Slaw by Kingsford Charcoal

    Richard Wachtel
    28 May 2015 | 4:29 pm
    Here is another great barbecue and grilling recipe that was submitted by our good friends at Kingsford Charcoal. Pitmaster note: There’s nothing better than a coal fired burger, but this recipe takes it to a new level. Topped with a spicy beer slaw, these brat burgers are the perfect way to up the ante while grilling. Also of Interest Barbecue Cookbook Review of Feeding the Fire: Recipes & Strategies for Better Barbecue and Grilling Review and Rating of: The Kettle Pizza Oven for Charcoal Grills Follow Grilling with Rich on Twitter for the latest news and recipes for barbecue and…
  • BBQ 101: An Introduction to BBQ Competition

    Seth Mellin
    28 May 2015 | 3:52 am
    When it comes to BBQ competition there are two main sanctioning bodies that operate under different rules. You have the Kansas City Barbecue Society (KCBS) and the Memphis Barbecue Network (MBN). There are several other smaller ones as well but for the purpose of this we are going to focus on the two mentioned above. Let’s give you a quick run down on the two sanctioning bodies. Kansas City Barbecue Society (KCBS) In a traditional KCBS contest the entries are as follows: CHICKEN: includes Cornish Game Hen and Kosher Chicken PORK RIBS: Ribs must include the bone, country style is…
  • Grilled Clams with Garlic Butter By Joe Carroll and Nick Fauchald

    Richard Wachtel
    27 May 2015 | 6:20 pm
    Here is a great grilling recipe to really make your next grilling adventure classy. This recipe is excerpted from Feeding the Fire by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015. Photographs by William Hereford. Also of Interest Barbecue Cookbook Review of Feeding the Fire: Recipes & Strategies for Better Barbecue and Grilling Review and Rating of: The Kettle Pizza Oven for Charcoal Grills Follow Grilling with Rich on Twitter for the latest news and recipes for barbecue and grilling Don’t forget to purchase your Thermapen for you and your barbecue team mates by…
  • Barbecue Cookbook Review of Feeding the Fire: Recipes & Strategies for Better Barbecue and Grilling

    Richard Wachtel
    27 May 2015 | 4:04 am
    I truly believe that you don’t need to have the best food photography or be a world champion barbecue pitmaster to have a great barbecue and grilling cookbook. In “Feeding the Fire: Recipes & Strategies for Better Barbecue and Grilling” Joe Carroll writes one of my new favorite barbecue cookbooks. The book not only focuses on great recipes but also provides the reader with some additional barbecue knowledge to make you the best pitmaster on the block. Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and…
 
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    TheSaltedPig

  • Thin Cut Steaks Made Better with Blue Cheese Sauce

    29 May 2015 | 6:27 am
    We eat steak way too often at my house.  Usually I grill thick cut steaks that weigh in at about two pounds.  They get a quick sear over high heat followed by a long slow cook with low indirect heat.  When the steaks hit medium rare (typically after about 20 minutes) we slice them thin and serve with mashed potatoes.  It is a simple dish that is always a hit.Sometimes though we end up dealing with some thin sliced steaks that are pretty bland.  Here is what I did to make some of these more interesting.I brushed a little oil onto the steaks and sprinkled them with salt…
  • 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…
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    mybestsmoker.com

  • Types of Meat Thermometers – Decide Which One Best for You

    younussmoker
    19 May 2015 | 5:35 am
    Different Types Of Thermometers Usually, meat thermometers are made so the probe is in the meat while it is cooking.Regular meat thermometers are also known as meat thermometers which are liquid-filled. There are a few main types of thermometers for cooking meat on the market. They have to withstand a lot higher temperatures than oven... Read More The post Types of Meat Thermometers – Decide Which One Best for You appeared first on .
  • 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 .
  • 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

  • BBQ Pictures and Infographics by Cave Tools

    Cave Tools
    12 May 2015 | 8:04 am
    Check out These Cool BBQ Infographic Pictures 
  • A Real Pit Master Needs A Barrel Grill, So Let’s Make One

    Dorothy Falcon
    1 May 2015 | 8:15 am
    Table of Contents Tools Step 1 Step 2 Step 3 Step 4 Step 5 You know what’s even better than grilling on a pile of hot coals under the sun with friends and family? The answer is doing all that, but on a barrel grill you handcrafted yourself. I’d never even considered trying to build my own grill before but having read articles about homemade barrel grills and how much fun was to be had not just creating my own DIY masterpiece, but also achieving the amazing tastes that come with classics like pork barrel bbq, I’ve decided to give it a shot. I consider myself a DIY handy person. I don’t…
  • Are Cave Tools Products Made in the USA or China?

    Cave Tools
    28 Apr 2015 | 12:46 pm
    This is a question we get a lot from our customers so I wanted to address it here on the blog. Many people take a strong stance that they only want to support American Made products. We support this stance 100% but also want you to know that there are more pieces to the puzzle. When I started Cave Tools in 2013, the first product we launched was a grill brush. I took my designs to 6 different manufacturers in the US because I wanted Cave Tools to be completely made in the USA. What I found out was nobody could produce our grill brush according to our specifications, let alone produce it…
  • 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…
 
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    Smoking Chicken

  • Ribeye Steak with Chimichurri Sauce

    Mark Bradfordson
    21 May 2015 | 7:29 am
    I never thought I would put a green sauce on a perfectly cooked steak.  In hindsight I can’t believe I waited this long to try! I finally decided to make an Argentinian chimichurri sauce. Argentina is one of the beef capitals of the world.  I figured that if they like this with their steaks then there must be something good about it! I started with a ribeye steak that had been seasoned with salt and pepper. I grilled it up properly over high heat on my Weber. To get the grill marks I grilled the steak for three minutes then rotated the steak by 45 degrees and grilled for another three…
  • Weber Grill Replacement Parts: The Ultimate Resource Discovered!

    Mark Bradfordson
    8 May 2015 | 6:50 am
    I was “net surfing” the other night and came across a pretty awesome site, QualityGrillParts.com. This site is dedicated to making finding the right Weber grill replacement parts EASY. I figured since my last post was a review of a useful book then this post could be a shout-out to a useful website What I love about QualityGrillParts.com is the research that went into making the right grill parts easy to find. There have been so many times when I have gone to Home Depot to buy a part for one of my grills and have either bought the wrong part or just walked away in confused frustration. My…
  • Southern Living Ultimate Book of BBQ

    Mark Bradfordson
    5 May 2015 | 6:22 pm
    I just finished reading through a great new bbq book and wanted to pass along the find! This book was put together by the Editors at Southern Living with significant contributions by Christopher Prieto. I give this book an 8 out of 10 and make it a strong recommendation for anyone regardless of their experience level. First let me tell you what I didn’t like about this book. #1  When discussing brisket they recommend buying Certified Angus Beef (CAB) grade or higher.  There is NO SUCH THING as CAB grade.  CAB is a COMPANY whose marketing makes them look like a “grade” of…
  • Smoked Chicken Nachos

    Mark Bradfordson
    25 Apr 2015 | 12:55 pm
    Here is another great way to put a big pile of smoked chicken to use!  Smoked chicken nachos are a staple at our house.  Here is how we make them. Start with a pile of smoked chicken thighs or chicken quarters. Discard the rubbery skin, remove the meat from the bone and then shred with your hands to bite sized pieces. One of the simple tricks to awesome nachos is to pay attention to the tortilla chips!  Don’t waste your time with broken chips.  I used to think it didn’t matter since the chips get all covered up anyways.  My wife corrected my thinking on this one.  Only use…
  • Smoked Turkey Necks

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

  • Sweet Smoked Salmon Recipe

    Kwin
    12 May 2015 | 7:59 am
    Sweet and Smokey Salmon   Prep time: 40 minutes, plus 12-24 hours to cure Cook time: 2-3 hours Serves: 8-12 Recommended Pellets: Apple, Cherry, Peach or Pear Curing Ingredients ½ cup of white sugar ½ cup of brown sugar ½ cup of kosher salt 1 teaspoon of ground black pepper 2 large fillets of salmon (approximately […] The post Sweet Smoked Salmon Recipe appeared first on The Meat Smokers.com.
  • Garlic Smoked Shrimp with Spicy Ginger BBQ Sauce

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

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

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

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

  • Best 5 Burner Grill | Perfect For You

    cdrinde@comcast.net
    25 May 2015 | 3:13 am
    If you love to grill when the summer rolls around but have not bought a grill yet, then allow this piece to writing to help inform you of what is best for you. It can be a tricky decision trying to pick out the right grill for your home and your grilling needs. You do not want something that is going to be too big that you will not use all of it, but then again, you do not want to settle for something too small and be without all the space that you need. For many people, the ideal size grill to have is a five burner grill. This gives you enough space to cook many different things at the same…
  • Best 4 Burner Gas Grill

    cdrinde@comcast.net
    17 May 2015 | 9:19 pm
    Four burner grills are serious grills, for people serious about grilling. Choosing the right one for you and your yard isn’t just a serious business. It’s an incredibly hard one, there are so many on the market. Read on and I’ll show you three of the best out there that won’t break the bank, but will provide the ultimate grilling experience. Choosing the right grill, particularly the right 4 burner isn’t simply a case of throwing money at the problem. There are plenty of options out there for the discerning grillman but you need to know which ones are worth spending that little bit…
  • Best Stainless Steel Gas Grill

    cdrinde@comcast.net
    12 May 2015 | 8:25 pm
    Trying to find the best stainless steel grill on the market is like trying to find the proverbial needle in a haystack. Strike that. It’s like trying to find the sharpest, shiniest needle in a haystack that’s full of the things. But yours truly has found three grills that, in my opinion, are more than capable of wearing that crown. People are going to want different things from their grills, but getting down to the basics, they need to cook. To be called the best grill on the market they need to cook very well. We are talking fast, even cooking, no hint of flare ups, cold spots, hot spots…
  • Best 3 Burner Gas Grills | Narrowing Down the Search

    cdrinde@comcast.net
    7 May 2015 | 10:10 pm
    There is simply a nostalgic feeling that comes with grilling. There’s nothing like firing up a grill and having full control over its awesome burning power to be able create the tastiest meaty dishes that everyone can enjoy. If you are a true griller, you know exactly what I am talking about. The only thing that could ruin the awesome experience of making meaty magic is using a grill that just won’t acknowledge your greatness. It happens!  You’re stuck with a grill so horrible that it makes you, a true grill man, look like a novice. There’s no fun in that. You…
  • Best 2 Burner Gas Grill

    cdrinde@comcast.net
    3 May 2015 | 9:45 pm
    Shopping for grills is a tough job for the average person. You never know what to expect out of what you end up buying. This article is to help you out. The fact is, you know what you want to do, but you have no clue what’s going to get the job done. You are positive that you can get something that fits your needs and won’t make your wife or husband stare at you with raised brows, ready to take your head off. It’s simple, you just need durability, reliability and awesome quality at a low, affordable price. Well, this article has just what you need. There are literally thousands of…
 
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    Aarron's Small Time Grilling - Blog

  • Cedar Planked Cheeseburgers: Best Burgers Ever!

    8 May 2015 | 5:15 am
    I saw a post from a great site, Big Green Craig, about making cedar planked burgers.  His burgers looked spectacular!  I decided to try something similar.  Mine turned out great but are nowhere near as fancy as Craig's burgers.I started with 1.5 pounds of ground chuck that I LOOSELY formed into three patties.  The patties were seasoned with some Plowboy's Bovine rub. I placed the planked burgers onto a HOT preheated grill.  Remember to soak the planks for at least two hours before grilling.  After about five minutes you could hear the plank popping and…
  • Meatless Monday: Veggie Burgers!

    4 May 2015 | 6:15 am
    I am digging this Meatless Monday routine!  This week I played around with some Griller's Original Veggie Burgers from MorningStar Farms.  These veggie burgers are only 130 calories per patty so I figured it wouldn't hurt to eat two of them.  That is definetly something I like about Meatless Monday.  Since the calories are lower I get to eat a lot more!These grilled up pretty fast.  About four minutes per side over high heat. The grill marks weren't great.  That's okay though because I covered them up with some Swiss cheese! I toasted a slider bun then added some…
  • Meatless Monday: Veggie Omelet with Hash Browns

    27 Apr 2015 | 8:09 am
    I am jumping aboard the Meatless Monday train!  There is something in my male ego that keeps telling me, "You have to eat meat!"  I also realize that my ego and past habits are what have gotten my out of shape and overweight.  Going meatless for one day out of seven is not that big of a deal.  Going meatless will force me to change my eating habits a little bit and that is what I am going for; small changes.I started off my first Meatless Monday with a delicious and hearty breakfast grilled on a cast iron griddle. I started with some seasoned hash browns. While the hash…
  • Cedar Planked Catfish: This one is a keeper!

    21 Apr 2015 | 7:29 pm
    I just have a thing for catfish.  I love it when it's breaded and deep fried but t is also pretty tasty on the grill.  I have grilled catfish a couple different ways but this is far and away my favorite.  This was the first time I have ever used cedar planks for grilling but it will not be the last! If you have never used planks before then please follow the instructions :)  Make sure you soak the plank for at least two hours.  You want the plank to char and smoke while you are grilling.  If you skip the soaking then it will just burn!I seasoned two catfish…
  • Kabobs! Shrimp and Veggies!

    16 Apr 2015 | 12:06 pm
    This has been another "go to" meal at my house.  Shrimp is high in protein, low in fat and grills up pretty fast.  The veggies kabobs are also extremely simple and you can switch the veggies up to add some variety. I grill these on High heat for about four minutes per side. They turn out delicious! It's been a hectic week at my house.  I am not getting to the gym as often as I should.  On the positive side, when I do get to the gym I am getting in some high quality work.   Right now I have a living room filled with eleven teenagers who are practicing for a school…
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    Weber Is Grilling - Blog

  • Pork Breakfast Tacos: Sticking with a Great Thing!

    25 May 2015 | 7:39 am
    I have to get these corn tortillas out of my house.  I am swelling up like a watermelon from all of the tacos I have been eating!  Yesterday I went with some pork tacos with some Mexican inspired flavors.  I soaked a slice of pork shoulder in the following marinade:1 cup cilantroJuice of 1 lime1 tablespoon garlic2 chipotle peppers in adobo sauce1/4 cup napalitos (well rinsed)1 teaspoon salt1 teaspoon pepper1/2 cup waterPulse in a blender to incorporate. This does not look spectacular but the flavors are!  Let this marinade overnight if possible. Grilled over high heat on…
  • Steak Tacos: The Breakfast of Champions!

    23 May 2015 | 8:49 am
    What a great way to start a holiday weekend!  I don't know if this will make me a champion or not but I sure as heck feel like one after eating these steak tacos for breakfast! I started by grilling a small New York strip.  Seasoned with salt and pepper; grilled three minutes per side over high heat. I let the steak rest a few minutes before slicing it very thin.  While the steak was resting I toasted some white corn tortillas on the grill.  You can use flour tortillas if you like but the tacos will not be as flavorful.  You just want to warm the tortillas…
  • Grilled Ribeye Steaks with Mushroom and Wine Sauces

    22 May 2015 | 6:27 am
    I love a great steak. I really love a great steak with a great sauce laid down on top!  I've got two great steak sauces to share with you that will take a great steak and make it amazing.  But before we get to the sauces we need to grill some steaks!These were thin cut ribeyes so I went with direct high heat at four minutes per side.  This got them to a little above Medium Rare.  Seasoning was salt and pepper only.  These are really fun to grill! The first steak sauce I want to share is a hearty Mushroom and Shallot Steak Sauce. Start by cutting a shallot into a small…
  • Grilled Cilantro Marinated Shrimp

    7 May 2015 | 5:40 am
    I love grilling shrimp.  Shrimp taste delicious and grill fast.  Today I decided to try a new marinade that I have been thinking about for a while. Cilantro Shrimp Marinade Recipe (Incorporate with immersion blender)1/4 cup cilantro leaves and stems1/2 cup peanut oil1/4 cup water3 tablespoons Sriracha hot sauce3 tablespoons honey1 teaspoon kosher salt The peeled shrimp were marinated for two hours then grilled over high heat.  I had soaked the skewers in water for two hours as well but it didn't seem to make a difference.  The ends of the skewers still burned pretty…
  • Thick Cut Chops with Mustard Potatoes

    29 Apr 2015 | 5:20 am
    I was inspired to do a little grilling when I saw a bag of baby Yukon Gold potatoes at the store.  I love roasted potatoes with a mustard dressing.  These little beauties told me they wanted to go on the grill instead of the oven. The potatoes were sliced in half, then tossed with a little oil, salt and pepper before grilling.  They grilled for about seven minutes per side.  Turned out really nice!  When they were finished I coated them in a beautiful mustard dressing. So, while all of that was going on I had a couple of thick cut pork chops cooking on the other side…
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