Char-Broil All-Star Danielle “Diva Q” Dimovski shows how REAL BBQ is done LIVE on The Weather Channel May 18, 2013. Tune in to The Weather Channel every Saturday morning through June 22 to watch “The Outdoor Chef”. You’ll get great grilling tips and recipes from Char-Broil All-Stars at 40 minutes past the hour, starting at 7:40 a.m. EST. For more recipes, tips and tricks from The Weather Channel’s “Outdoor Chef” segment, please visit http://live.charbroil.com/twc Recipe Tips: Make sure to start with a clean grill – a clean grill is a happy grill. Mop chicken every…
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Diva Q’s Roadside Chicken
Char-Broil LIVE15 May 2013 | 1:54 pm -
Crazy busy from Vancouver to Calgary to Memphis in May – what a week!!
divaq.ca19 May 2013 | 11:35 pmWell I had one heck of a week! It was so much fun as I crossed Canada with Char-Broil and did media for them and the Char-Broil TRU Infrared Grills. We started out in the beautiful city of Vancouver British Columbia! Then right to the airport as I headed to Calgary ALberta Check out the link for our segment on grilling up some delicious chicken and a grilled caesar salad HERE Then right to the Country 105 Radio station for The RHODES Show! Then once again right to the airport for a flight from Calgary to Chicago then on to Memphis. Ugh. -
Memphis in May
Char-Broil LIVE21 May 2013 | 12:49 pmThe Char-Broil TRU-Tour made its way to the World Championship Barbecue Competition in Memphis along with over 250 barbecue teams from all across the world. It is here where you make a name for yourself in the barbecue world and get bragging rights, but only if you come out as the Grand Champion. It only seemed right that Char-Broil brings in the TRU-Tour to brag about the TRU-Infrared technology that produces even heat, no flare-ups and promises much juicier food. As the barbecue teams highlight their slow cooked, seasoned to perfection, mouthwatering barbecue, Char-Broil… -
A Culinary Ode To The South
livefire29 Apr 2013 | 11:39 amAfter getting back from our recent trip to the South, I had really wanted to try to keep the spirit of our vacation going. As long as I can. No matter how hard it can be. To do this, I decided to use my stomach. Or maybe I should say my tastebuds. Yeah, that sounds much better! I had a great condiment in Savannah which I did my recreation of here. I thought a whole-meal approach was needed, so I built on the compote by adding the rest of the meal. It’s kind of backward, but, as you’ll see, it works just fine! I have to admit that as nice as the south is in April, I would die in no… -
Photographers’ Food Photos Part 2
livefire8 Mar 2013 | 10:18 amThis is a follow-up to Photographers’ Food Photos Part 1, but concentrating on some really cool portrait shots. To recap, a bunch of fellow-photographers came to my house to photograph food. Most aren’t food photographers, so it was fun seeing how they approached shooting food shots. The portraits here are the work of John Flynn, of Clover Storm Photography. He’s making some great headway in fashion photography, and really gets into technique. He converted a beauty dish light into more of a softbox in our kitchen to capture some of his shots, resulting in great lighting and…
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BBQHub.com - Barbecue SuffBBQHub.com - Barbecue Suff
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Is Your Barbecue Festival Listed on BBQ-Festivals.com
14 May 2013 | 10:33 amBBQ-Festivals.com is the top event directory on the internet. BBQ events from around the country are listed by state and links are provided to the individual festival websites. This is a bbq festival goer’s dream. Just a click of the mouse and you can find a barbecue festival or competition near you. If your festival is not listed be sure to contact us and list your event and we will not only add it to our directory, but we will post your event on this blog and our facebook page as well as out twitter page. There is a one time listing fee of $49.00 but after that it is all free. -
Home Made Smoker And Great Looking Barbecue
29 Apr 2013 | 6:16 pmI received these photos in my email this week. I don’t know who they are from or where they are taken other than the senders email address. I will say this, this looks like some very, very good low and slow cookin’. Well done “Myster Home Made Cooker Person”, well done indeed. -
Ground Bacon Burger
28 Apr 2013 | 6:56 pmWho is up for a ground bacon burger? Definitely want to have your cardiologist on speed dial if you eat too many of these. But oh so so good!!!!! -
Snack Time – Bacon Wrapped Deep Fried Tater Tots
26 Apr 2013 | 6:10 pmOMG…. is this a heart stopper or what? Deep Fried Bacon Wrapped Tater Tots. Thinking this will be great when football season rolls around. -
Have You Missed Us?
26 Apr 2013 | 3:50 pmHave you missed BBQHub.com? It has definitely been hit or miss lately with all that has been going on. But now we are glad to say we are back and ready for the barbecue season and all that comes with it. We have a couple new writers and contributors and have a lot of great things coming in the near future. We also want to hear from you. Send us your barbecue photos and share your latest barbecue adventures. Let us know what your favorite bbq joints are and show off your competition winning awards. Most of all, have a great time.
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About.com Barbecues & Grilling
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Top 10 Charcoal Grills for 2013
18 May 2013 | 7:24 pmThere are a lot of different kinds of charcoal grills that offer many different features. I've picked the best charcoal grills from the simple kettle grill to large full functional charcoal grills that can cost well over $2,500. Pick the grill that is right for you and right for your pocket book. These grills represent the diversity of charcoal grills on the market whether you are looking for one that can smoke, one that can grill like no ones business or just let you cook up a simple meal. Updated for 2013....Read Full Post -
Top 10 Barbecue Gifts for Dad
16 May 2013 | 7:37 pmFinding the right gift for Dad this Father's Day (June 19th) can be a real challenge. if your Dad is a backyard cook however, you have a lot of great options. A new grill (gas, charcoal, or a portable or maybe a smoker would be the perfect gift. Otherwise, check out my ideas for the perfect Father's Day Gift. -
Tong, Spatula, or Fork?
14 May 2013 | 7:24 pmI've watched a lot of people cook at the grill or smoker over the years. One thing I have noticed is that most people have a favorite BBQ tool and will use it most all the time. Sometimes it might not be the most appropriate tool for the food, but people stick with it anyway. Personally I have a good pair of tongs that I use most the time. Anyway I thought I would ask what you like so this weeks question is:...Read Full Post -
First Look: The Ribalizer
13 May 2013 | 7:41 pmA few years back Mark Vinci set out to make a great rack of ribs on a gas grill. Not necessarily as easy as it might sound. Gas grills do not hold smoke, so it is hard to transfer that flavor to the food. Then there is the problem of not burning the ribs, while still getting a good crusted surface before the ribs dry out or fall apart. Remember if the bone falls out you are not eating ribs, you are eating slabs of boneless pork....Read Full Post -
Home Depot Gas Grills for 2013
10 May 2013 | 7:11 pmThe line up of Gas Grill at Home Depot for 2013 relies heavily on Weber for higher end products and Brinkmann for the lower priced grills. Prices range from $99 to $900USD in most stores with a wide selection of sizes and features. Amongst these grills you will find one with a built in smoker, a number of Char-Broil's infrared gas grills, a nearly complete selection of Weber Grills. Availability of products depends on location....Read Full Post
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livefire
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A Culinary Ode To The South
29 Apr 2013 | 11:39 amAfter getting back from our recent trip to the South, I had really wanted to try to keep the spirit of our vacation going. As long as I can. No matter how hard it can be. To do this, I decided to use my stomach. Or maybe I should say my tastebuds. Yeah, that sounds much better! I had a great condiment in Savannah which I did my recreation of here. I thought a whole-meal approach was needed, so I built on the compote by adding the rest of the meal. It’s kind of backward, but, as you’ll see, it works just fine! I have to admit that as nice as the south is in April, I would die in no… -
Atlantic Beach Via Char-Broil
24 Apr 2013 | 8:15 pmLast week, my wife and I went on a bit of a vacation, based on a 2nd annual Char-Broil All Stars meeting. This year, the meeting was in Atlantic Beach, Florida, at Ocean One Resort & Spa, right on the beach. Life is rough, huh? This was from our first morning on the beach… Last year’s trip to Serenbe, GA, was the first time most of us had gotten together. That means that this year, we mostly already knew each other, so it was less getting to know each other, more having fun spending time together again. And Char-Broil treated us very well yet again! We did some media training,… -
Brat Sandwiches
28 Mar 2013 | 4:19 pmTo continue getting ready for the final push of this season’s basketball tournament (you know the one… you have at least 2-3 brackets going, even though Harvard threw you off, too!), I had to keep going with some great food to have. Again, I need to disclose that the bratwurst used was supplied to me by Johnsonville Sausage. This isn’t a review of their products, but they provided the product, and they make great bratwurst, which I used for these sandwiches. I took the new Johnsonville lower fat bratwurst to make burgers by slicing the sausage open and removing the meat,… -
Slam Dunk Sauerkraut and Sausage
27 Mar 2013 | 4:05 amJohnsonville Sausage recently asked me to come up with some ideas to have for the upcoming weekend’s basketball tournament. I think I have to polish gym floors or clean backboard glass if I say what the tournament is, so I’ll just say it rhymes with “parch gladness”! And, for this quick and easy recipe, Johnsonville supplied coupons to me for free sausage to make the recipe, for full disclosure. The idea for me during the tournament that makes basketball watching different than, say, football games, is that there are so many games and so much action to see that I… -
Photographers’ Food Photos Part 2
8 Mar 2013 | 10:18 amThis is a follow-up to Photographers’ Food Photos Part 1, but concentrating on some really cool portrait shots. To recap, a bunch of fellow-photographers came to my house to photograph food. Most aren’t food photographers, so it was fun seeing how they approached shooting food shots. The portraits here are the work of John Flynn, of Clover Storm Photography. He’s making some great headway in fashion photography, and really gets into technique. He converted a beauty dish light into more of a softbox in our kitchen to capture some of his shots, resulting in great lighting and…
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Patio Daddio BBQ
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Review: The Shed Barbecue Sauces
14 May 2013 | 1:48 pmI've been excited to try the sauces from The Shed since I met the Head Shedhed himself, Brad Orrison, at the Kingsford Invitational last fall. Their restaurants have been seriously blowing up across the South. I'd seen Brad make a huge batch on Diners, Drive-Ins and Dives, and now I know what all the fuss is about. Continue reading... The Shed BBQ & Blues Joint in Ocean Springs, Mississippi was literally built from materials that Brad found by dumpster-diving and scavenging. Since then he and his sister, Brooke Lewis, have continued to build the brand, which now consists of three… -
Cucumber & Roasted Fennel Salad
22 Apr 2013 | 11:16 pmIn my ongoing partnership with Hidden Valley® I'm bringing you a great fresh salad that is a little off the beaten path. Winter is in the books and it's time to get to grill. Most people don't associate the grill with salad, but fire-roasted veggies bring a welcome flavor and texture dimension to what might otherwise be a pedestrian dish. Continue reading... I love cucumber salads! They are a wonderfully cool and crunchy complement to just about anything from the grill, and of course they're made for ranch. This salad adds the complex sweetness of fennel and red bell pepper with the subtle… -
The Daily Meal
19 Apr 2013 | 12:14 pmYou may have noticed a recent addition to my blog footer. I'm glad to announce that I've been asked to join The Daily Meal's Culinary Content Network. The Daily Meal is a great source for news and information related to all things food and drink and I'm humbled to have the opportunity to join the small and exclusive group of culinary contributors. -
Game Day Italian Sausage Sliders
2 Apr 2013 | 11:01 amThe college basketball madness calls for some great simple crowd-pleasing grub for your game day gathering. With winter behind us it's also a great time to dig out the grill. That is, if you put it away in the first place. Continue reading... Italian sausage sandwiches are a classic, but they don't really lend themselves to mass production for a crowd. Sliders are all the rage these days, so I've merged the two in a way that allows simple preparation that's done entirely on the grill. This frees up your kitchen and gives you an excuse to enjoy the spring weather. Ingredients 1 large White… -
Happy Easter!
31 Mar 2013 | 12:03 amLet us all remember what Easter is really all about. I wish you all a blessed resurrection Sunday.
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Ulika Food Blog
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Music Thursday: R.I.P. Possum
2 May 2013 | 5:49 am -
Asado Pig for Mule Day
8 Apr 2013 | 7:33 am -
Steak Medium Rare
7 Feb 2013 | 11:22 am -
Ulika on the Road: NY/Brooklyn Eats
30 Jan 2013 | 8:10 am'Love Letter to Brooklyn' Momofuku Noodle Bar David Chang's flagship restaurant Momofuku Noodle Bar doesn't need much of an introduction. The low profile restaurant, located in the East Village of Manhattan, quickly established its self as an essential NY restaurant since opening in 2004. Since that time Chang has built an empire out of the momofuku brand, and even though we were staying in Brooklyn we had to hop the three trains to get there. Momofuku Kimchi I have made the Momofuku Kimchi from Lucky Peach, and while my version was not nearly as good as this one, you could taste the… -
Where It All Started
24 Jan 2013 | 4:24 pmI came across this picture the other day. This was my very first smoker, and where my cooking obsession began. New Braunfels Bandera Smoker
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Embers and Flame
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Food Safety On The Move
21 May 2013 | 11:59 amThe Partnership for Food Safety Education’s mission is to end illness and death from foodborne infection in the United States. I subscribe to the newsletter from Partnership for Food Safety Education. The newsletter provides great information about how to help prevent foodborne illnesses. With Memorial Day coming up I thought it would be a good idea to pass along the newest flyer from the Partnership for Food Safety Education. Click on the image to download a printable PDF. Memorial Day signals the start of a season where food is on the move - to picnics, cookouts, and… -
Operation BBQ Relief On The Move To Moore, Oklahoma
21 May 2013 | 10:02 amOperation BBQ Relief is an amazing group of competition BBQ enthusiasts who use their skills an passion for cooking to serve the victim of natural disasters along with the important first responders. In less than 12 hours Operation BBQ Relief has mobilized and will be onsite and serving meals sometime today in Moore, Oklahoma. The organization needs your help and donations. If you can help click either of the graphics and you'll jump to where you can give. Here is some more information about Operation BBQ Relief from their website: Operation BBQ Relief is a 501(c)3 not-for-profit… -
Ribs 101 from Buedel Fine Meats
20 May 2013 | 10:05 amAt Buedel Fine Meats and Provisions, we have a simple mission: Listen to you, our customer, understand your needs and then meet them with the finest quality meats, along with the honesty, integrity, and outstanding customer service you expect. NOTE: One of the best feature of social media is having access to a variety of informational sites and posts that I might not normally come across. I recently, through Twitter, discovered Buedel Fine Meats and Provisions in Bridgeview, Illinois. Their blog has some fantastic posts and they were kind enough to allow me to share this post… -
How Does It Cook?: Saber Grills (Part 3)
19 May 2013 | 8:00 amFlare-ups Have Been Eliminated--The unique, patented design of SABER grill’s cooking grate and IR emitter prevents flare-ups that char meat and create dramatic temperature fluctuations. The last time I wrote a review about an infrared grill I ended up feeling the need to take a few of the nice things I wrote back after a several months of use. I promised, myself, that I wouldn't make the same mistake again. I would not write a review before I made sure I had completely taken the grill through a complete test. I also decided I would test some of the "claims" the… -
Absolutely Avocados by Gaby Dalkin
18 May 2013 | 8:00 amAbsolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven’t even imagined. “I’m pretty much known within the food blogging world as the girl who is seriously obsessed with avocados!,” Gaby Dalkin when »» Continue reading »»The post Absolutely Avocados by Gaby Dalkin appeared first on Embers and Flame.
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Cowgirl's Country Life
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Meatball Tacos and Sliders
17 May 2013 | 6:36 pmI had the urge for meatballs but couldn't decide what kind to make. SO I made three different batches. First batch I went with veal, an egg, minced scallions, beef bouillon, onion powder, seasoned salt, worcestershire sauce and bread crumbs. Second batch was beef, green chili sauce, egg, scallions and bread crumbs.. Third batch was beef, spicy red chili sauce, egg, scallions -
Black Angus vs Red Angus
14 May 2013 | 7:23 amDang they were mad! The neighboring rancher's Red Angus bull was taunting my Black Angus bull. Both snorted, circled, kicked dirt up as high as they could.... They talked smack for about an hour before losing interest and wandering off. Not sure who won this argument. lol I was glad that there are two fences and a dirt road between them. Can imagine how much damage they -
A Big Poppa Smokers "Money" Brisket
9 May 2013 | 8:16 amI received a great package of Big Poppa Smoker rubs the other day (Thank you again BP!!) and I couldn't wait to give them a try. First on my list was Big Poppa's Chanpionship "Money" rub. I've heard so much about it! I seasoned a brisket with the rub and threw it into the BPS drum with a kiss of mesquite. added a skillet of spicy pintos. Cooked bacon in skillet, removed, added onions, -
A Candlelight Dinner
6 May 2013 | 2:32 pmNot the romantic kind of dinner. The electricity was out for 2 days and I cooked in the dark. lol Snow hit the area a couple of times in the last few weeks. One storm iced things over before snowing, thus knocking the electric lines down in many places. I still wish I had a wood burning stove but the burners on the range kept the house warm enough. I decided to make a batch of chicken and -
Dutch Oven Bierocks
4 May 2013 | 8:27 pmNot sure why I don't use my dutch ovens very often. They are easy to use and they put out some good eats. I made my dough first. 1 1/4 cups of warm water 1 pkg of yeast2 TBs oil2 tsp sugar1 tsp salt3 1/2 cups of flour (more if needed)I dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come
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MAD MEAT GENIUS
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GREEN CANDY
21 May 2013 | 6:58 amEnglish shelling peas should be called green candy. A good proportion of the harvest does not even make it to the kitchen. Eating a fresh pea right our of the garden is a sweet treat that is a reward for your gardening effort. Once you have tasted the home grown fruit of a 'pisum sativum, frozen peas will never be the same. I like to eat them raw but blanching peas for a few seconds is the only cooking needed. What a treat!!!! -
GUANCIALE
19 May 2013 | 12:00 amUn-smoked pig jowl or cheek that is cured and air dried is called Guanciale. This is Italian bacon that is very rich and flavorful.” And now for the rest of the story.” It was time to pay a visit to my good friend Angelo Ibieto. Angelo is the proud and colorful owner, proprietor of ‘Angelo’s Meats’ in Petaluma, California. It is always an adventure in good eats and friendship with our visits. This was a surprise visit so fresh baked focaccia or risotto was not waiting for me. Angelo was in good spirits. He scolded me for not bringing Ms. Goofy on this adventure. Angelo showed me… -
DIMPLES
17 May 2013 | 7:07 amGentleman, start your grills. Memorial Day is the unofficial start of the barbeque season. Here at Mad Meat Genius our grill glows year round. Barbecue sauce is an important component of a tasty grilled meal. We were privileged to sample and critique Dimples Barbecue sauce. Would you like to find out what we thought? Please click the link below to find out. Happy Q.Dimples Barbecue Sauce -
FISH PEPPER
15 May 2013 | 12:00 amThe pepper patch is looking nice and healthy with many exotic varieties of chile plants. One pepper that is kind of fun and a little unusual is the fish pepper. This pepper comes from the "Triple T Ranch'. They grow these peppers plants and transform the fruits into hot sauce. The description says these peppers are the best variety for when cooking with fish. Some of the leaves have white stripes throughout. This pepper will have a good home in the Chilebrown pepper patch. -
MAD DOG FUSION GHOST OIL
13 May 2013 | 7:03 amMad Dog Fusion Ghost Oil is a very hot oil that will leave smiles on the face of hard core Chileheads. This oil has Ghost in the title for a reason. Check out the latest review on Peppers & More.Read Mad Dog Fusion Oil Review Here
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Barbecue Master
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Cub Scouts Enjoy Learning How to Grill Sausages
14 May 2013 | 9:19 amGrilling with Cub Scout Pack 320 My friend from work, Lori, invited me to visit with Cub Scout Pack 320 last week. The boys were working on the communication loop, and I thought they'd be interested in new technology like my blog. Since it's a grilling blog, it seemed like a good idea to break out the grill for some hands on fun. Cub meetings only last an hour, so I needed something quick -
Aloha Hawaiian Lei Company - Real Flower Leis Shipped Fast
5 May 2013 | 3:45 pmAloha Hawaiian Lei James emailed to ask if I'd like to check out an Aloha Hawaiian Lei company's lei. I'm guessing he'd seen my luau grill out for my son's graduation. We had leis but just the plastic kind that you can get at the Dollar Store. He said he'd send one out if I'd like to see one and give an honest review (as always). I'm not sure if James was aware that I live on the east -
Tastefully Simple Barbecue Dip Raspberry Jalapeno Sauce
6 Apr 2013 | 3:59 pmBarbecue Grilled Country Ribs with Tastefully Simple Raspberry Jalapeno Sauce I've been a fan of Tastefully Simple for quite a while now. I made some really terrific white barbecue chicken with their luau dip mix (which was also a great chip and veggie dip as well). Tastefully Simple checked to see if I'd like to try out some of their new products for this grilling season. I'm usually game to -
How to Grill a Bone In Ham on the Barbecue Grill
2 Apr 2013 | 8:35 pmGrilled Smoked Ham - Bone In Eli won a ham at the turkey shoot. If you're not Southern - not to worry. They do not shoot turkeys. The guys shoot paper targets. The one who gets closest to the center gets a prize. In this case, Eli won the ham turkey shoot prize. Of course, I'm thinking grilling when Eli comes home proud with his haul. Actually it's smoking with a larger cut of meat that is -
How to Grill Smoke Cabbage on the Barbecue Grill
28 Mar 2013 | 7:59 pmGrilled Smoked Cabbage on the PK Grill I sent the boys to get a head of lettuce for a salad, and they found a great price on a big old heavy head of . . . cabbage which they have never liked for some strange reason. I assured them that they were not going to like a tossed salad made with cabbage, but I can make lemonade if brought lemons (and again I do like cabbage). Cabbage does take
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BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools
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BBQ Buttula
15 May 2013 | 5:00 amThis week’s review is on the BBQ Buttula. The BBQ Buttula is a spatula designed for moving, flipping, and handling of large chunks of meat such as pork butts, briskets and ribs. The BBQ Buttula is 8″ L x 6″ W, and is made of 12 gauge 1/8″ thick 304 stainless steel. The BBQ Buttula is American Made and has [...] -
Biggy’s Cranberry BBQ Sauce (5/5)
12 May 2013 | 5:47 pmCranberries – most of us either love ‘em or hate ‘em, as their strong, sweet, yet tart flavor have such a specific bold taste that it can simply be too much for some folks. Me? Well I grew up in Massachusetts, with summers at Cape Cod, which means Ocean Spray was not too far down [...] -
Kick Cancer’s Ash with Kickin’ Cows Ash
7 May 2013 | 5:55 amI’ve said it over and over again — the people in the BBQ world rock! They have big hearts, great personalities, and often great products! One I want to talk about today is from a friend of mine I met at a competition in Kings Mountain, NC last year (or maybe 2 years ago… time [...] -
Pit Barrel Cooker
24 Apr 2013 | 5:00 amThis week’s review is on the Pit Barrel Cooker from the Pit Barrel Cooker Co. The Pit Barrel Cooker also known as the PBC, is a drum cooker made from a brand new 30 gallon steel drum that has a very durable high-heat all-weather powder coated finish that is rated for 1,000º. The PBC is an American Made product that’s extremely well-made and [...] -
Royal Fireworks Texas Sweet Hickory (5/5)
27 Mar 2013 | 7:00 amRoyal Fireworks Texas Sweet Hickory is the third sauce in a series of sauces by Royal Fireworks and I’m proud to call a 5 star sauce. It does a great job providing the right stuff; i.e. the special sauce, on both the outside and inside of the bottle. On the outside it tells you exactly [...]
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The BBQ Central Show
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May 14, 2013 – Official Archive
15 May 2013 | 4:00 amHour 1: My first guest tonight is one of the most feared competition cooks on the circuit today especially when it comes to the world of Memphis In May. Melissa Cookston, pitmaster of Yazoo’s Delta Q, stops by or a visit to talk about the upcoming Memphis in May contest that will be going off this coming weekend. Yazoo’s is looking for their second overall win in as many years as well as going for their 4th whole hog win a row. Melissa will break it all down for us and give us the straight talk she has become known for on this show! In the 3rd segment, I will be joined by… -
May 7th, 2013 – Official Archive
8 May 2013 | 4:00 amHour 1: My first guest tonight is tearing up the BBQ competition scene grabbing his 3rd win in as many attempts this past weekend at the Sam’s Club local qualifier in St. Charles, MO. Tim Grant, pitmaster of TRUEBUD BBQ joins me to recap this past weekend and have a look back over the past few months of the competition season. TRUEBUD is currently ranked 2nd overall for the KCBS Team of the Year race, 8th in chicken, 6th in ribs, 3rd in pork and 4th in brisket. In the 3rd segment, I will be joined by monthly guest Connie Rempe. Connie’s Recipe Corner is back and better… -
April 30, 2013 – Official Archive
1 May 2013 | 4:00 amHour 1: My first guest tonight is a monthly contributor and fan favorite of the show, Meathead Goldwyn from Amazing Ribs. On the topic list tonight, Amazing Ribs new Grill & Smoker database, what its goal is, how to use it, tips on how to buy a new grill or smoker and some recap on the new pork and beef labels that are being pushed out. In the 3rd segment, I will be joined by the official horse racing expert and handicapper of the show, Harry DeHorse. Having been absent from the show last year for reasons unknown, I was able to track Harry down and book him for tonight. He will give us… -
April 23, 2013 – Official Archive
24 Apr 2013 | 4:00 amHour 1: My first guest tonight is President of PK Grills, Paul James. If you haven’t seen the PK Grill yet you are in for a treat. This is an all aluminum cooking appliance that can do high heat grilling as well as low and slow BBQ through the use of the bottom and top damper system. There is a rich history of this product that Paul will tell us about…be sure to tune in for this one. In the 3rd segment, I will be joined monthly contributor and friend of the show, the Grill Grrrl, Robyn Lindars. Robyn will go on the offensive as we recap a rather salacious article written… -
April 16, 2013 – Official Archive
17 Apr 2013 | 4:00 amHour 1: My first guest tonight is a fan favorite and a living legend when it comes to the world of BBQ. The good Doctor, Ray Lampe, joins me to talk a bit on Grillstock, make a special announcement and down the state of the industry…there is a better than average chance that we will be going 2 segments with the Doctor! Hour 2: My first guest in the 2nd hour is the host of the Great American BBQ Tour , Pitmaster of Here Piggy Piggy BBQ team, and sits on the current KCBS Board of Directors, Mike Peters. Mike is going to talk about the GABT and we will get some insight as to what the KCBS…
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divaq.ca
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Crazy busy from Vancouver to Calgary to Memphis in May – what a week!!
19 May 2013 | 11:35 pmWell I had one heck of a week! It was so much fun as I crossed Canada with Char-Broil and did media for them and the Char-Broil TRU Infrared Grills. We started out in the beautiful city of Vancouver British Columbia! Then right to the airport as I headed to Calgary ALberta Check out the link for our segment on grilling up some delicious chicken and a grilled caesar salad HERE Then right to the Country 105 Radio station for The RHODES Show! Then once again right to the airport for a flight from Calgary to Chicago then on to Memphis. Ugh. -
Mothers Day 2013 – Make your Mom dinner.
10 May 2013 | 2:11 amIts a epic holiday where an overabundance of flowers buffets and cards abound. Here are some suggestions on what to give your MOM this weekend: Start with a cocktail…. Seriously this amazing cocktail comes from a kickass MOM – Dee from Cocktail Deeva She rocks the cocktail world, wears fab shoes and knows her stuff inside and out! Make sure you visit her website often. She is guaranteed to make you laugh and love her cocktail concoctions. “Love your Mamma”..Martini…with a little slice of peace and quiet… 2 oz Watermelon Vodka 2 oz lemon juice 1/2 oz… -
Playoff Party Food- your team may not be winning but at least you will munch well.
8 May 2013 | 5:22 amSo there are so many games on each and every day! For the record…. I am an eternal optimist. I am a Toronto Maple Leafs Fan. For good or for bad its been a long 9 years….. Lots of parties and that means super snacking and of course great munchies!! Here are some great links to delicious munchies you can serve at your playoff parties… Diva Q MOINK balls inspired by Larry Gaian from the BBQ Grail MMM Shrimp & Sausage Bites - pork & seafood come together for a power packed bite of goodness! 4 Cheese ABT’s – stuffed jalapenos wrapped in bacon and… -
May is National BBQ Month!
1 May 2013 | 5:12 amMay is National BBQ Month!! Get out & grill everyone! -
A clean grill is a happy grill… Spring cleaning tips for BBQ Season.
23 Apr 2013 | 4:51 amI BBQ all year round. I understand there are people that put away their BBQ’s at the end of summer – (We need to talk people – you can BBQ in winter and fall!) You need to perform ongoing maintenance and grill inspection -remember a clean grill is a happy grill. Spring is just about sprung and its always a good time to take stock of your grills, sauces and rubs as the warmer months approach.. REMINDER: You should always check with your Manufacturers Owners Manual prior to cleaning, replacing or refinishing anything on your grill. Not all grills are created equal and…
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BBQing Tips From Deep In The Heart Of Oregon!
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Some Cool Barbecue Books
15 May 2013 | 9:06 amFinding just the right barbecue book that will enhance your bbqing experience is not all that easy. I listed some of the best selling books on Amazon for your review. I'm kind of partial to Smoke and Spice by Cheryl Jamison. I've had the first edition since 1994 and learned the right way to do barbecue and grilling the down-to-earth way. 1) Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue 2) Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees 3) Bobby Flay's Mesa Grill Cookbook: Explosive… -
Recipe For Pulled Pork
9 May 2013 | 9:35 am Recipe For Pulled Pork Pulled pork is a real treat. So, why aren't you treating yourself? This is a recipe, actually a simple recipe, for barbecuing or slow cooking a pork shoulder (Boston Butt) roast. Whether you put it on the barbie or cook it in the oven, it's going to take awhile. If you don't cook it slow, it will not come out right...guaranteed, dude! At the minimum, eight hours cooking time...low and slow. In the above photo, I am cooking two roasts on my Traeger. They are cooking on indirect heat and they won't burn. I make enough pulled pork to last for at least six month when I… -
Garlic Prawns On The Grill
6 May 2013 | 3:28 pmGarlic Prawns Prawns are kinda like shrimp and, shrimp are kinda like prawns. Some prawns are bigger than shrimp and, some shrimp are bigger than prawns. Both have ten legs and kinda look like each other. Some prawns are called "Tigers" and some shrimp are called "Tigers". They kinda taste like each other, too. End of lecture! Here is a recipe for Garlic Grilled Prawns (Shrimp, whatever): 1) About a pound of big Prawns or Shrimp (Don't peel them yet) 2) 1/8 cup of EVOO 3) Slice of lemon 4) Tablespoon of finely minced fresh garlic 5) 1/2 Teaspoon of Chili powder Combine and marinate for… -
My Brother's Crawfish
6 Feb 2013 | 5:40 amMy Brother's Crawfish...located at 8220 S.E. Harrison in Portland, Oregon. A place that does Louisiana and Southern style crawfish boils and then, seafood boils like Dungeness and King Crab, Clams, Mussels, and Shrimp! Add in Cajun and Creole Dishes. Like: Gumbos, Jambalaya, Po Boys, Blackened Chicken, Catfish, Shrimp. And, on and on. My wife and I went there shortly after they opened at three on a Monday afternoon. A workday! Mind you this is at three o'clock. Shortly thereafter, two other folks show up and, shortly after that, six more folks show up. Two more show up for… -
Homemade Pizza
4 Feb 2013 | 11:43 amHomemade Pizza If you want to make a really serious taste good pizza you hit the right button. OK! This is not an easy pizza nor, is it a ten minute pizza whip-out. It all starts with the dough and something that looks like a pizza pan or stone. You can make your own dough or, you can buy pizza dough or, you can buy a precooked Boboli Pizza Crust (we won't tell anybody that you cheated) that's ready to go. Put the dough in the pan and preheat the BBQ grill or, oven according to the directions for whatever dough type you decide to buy. For example, some raw dough requires 500 degrees...a…
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BBQ Smoker Site
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The Time For Fully Automated Online BBQ Judge App Systems Is Here
2 May 2013 | 1:39 pmHey Folks, Kevin here. This post deals with moving from paper based judges applications to Online BBQ Judge App Systems concept. Not sure how many of you judges or even teams out there are still just so in love with paper apps or emailing pdfs that you just can’t imagine giving them up.But… I believe there is a better way. I’ve been a KCBS and FBA BBQ Judge now for a few years, and although I love being affiliated with these two organizations, I am continually baffled by the archaic manner by which most of the competitions for each group go about recruiting and signing… -
Whole Hog BBQ 101 Post Inspired By One Of My Readers
25 Apr 2013 | 8:26 amI got a request for tips and info on how to smoke a whole hog from O.T., one of my blog readers. I love it when people interact and comment here with questions (below) because it gives me a chance to provide real value with this website.Photo Courtesy of the Utah BBQ AssociationIn the interest in providing some great How To BBQ a Whole Hog information, I’m providing you with a sort of digest on the subject of Whole Hog Smoking below. Please visit the links I provide here as the information you’ll find is a great way to begin compiling a Whole Hog 101 Smoking game plan.Tips on… -
Thoughts From a BBQ Judge
24 Apr 2013 | 10:45 amThoughts From a BBQ JudgeThis is a short post that serves as a means for me to put into writing some of my thoughts about being a certified BBQ Judge. I’m always interested in hearing the thoughts of others on this topic, and i welcome yours in the comments area below.My Reasons For Becoming A BBQ Judge I got certified as a BBQ judge first within the KCBS system and about a year after joined the Florida Bar-B-Que Association judging ranks. The reason behind my becoming a BBQ judge in both of these organizations are pretty simple.I love BBQ.But I don’t just love BBQ as a food.See,… -
Sweet Smoke Q Wins 2013 Suncoast BBQ and Bluegrass Festival
22 Apr 2013 | 7:46 amSweet Smoke Q Wins 2013 Suncoast BBQ and Bluegrass FestivalGreat news for Imperial Polk County, FL BBQ as once again we’re well represented on the FBA BBQ Circuit Stage! By all accounts this year’s Venice, FL Suncoast BBQ and Bluegrass Festival was a success, made even more so as Jim Elser and Sweet Smoke Q took Grand Champion honors.All told, Jim and his crew finished 2nd in Chicken, 2nd in Ribs, 9th in Pork, and 5th in Brisket.A few weeks prior, Jim helped organize the Eagle Lake BBQ Festival, which is where he and I first had a chance to meet. In its second year, Jim has this… -
Seminole Casino – Get to the Sixth Annual Blues, Brews and BBQ on April 20th
4 Apr 2013 | 1:48 pmSixth Annual Blues, Brews and BBQ on April 20 Unveils BBQ ParticipantsHey Folks – Just got this news release and wanted to share! Any of you guys going?COCONUT CREEK, Fla., Thursday, April 4, 2013 – The Sixth Annual Blues, Brews and BBQ will take place at the Seminole Casino Coconut Creek on Saturday, April 20 from 2 p.m. -11 p.m.Tickets for the event are $25 for general admission, and $50 for VIP admission (limited quantities). Tickets can be purchased through Ticketmaster.com.This event will feature over 100 premium beers and some of the best BBQ in South Florida. Confirmed…
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No Excuses BBQ
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Don’t see this often
7 May 2013 | 8:13 pmMuch to my wife’s chagrin, I don’t cook burgers very often. Usually it is once a year, generally around July 4. But occasionally I cook them on request. Like tonight. Not much to say about a burger on the grill. Might have something to do with writers’ block brought on by all the blood leaving my head to deal with what I put in my stomach. Yeah, that was my plate, and I ate all of that. Not real proud, but real full. Now pardon me while I go keep a date with the couch… -
Juego Gallinas Asado
5 May 2013 | 8:04 pmBienvenidos a Sin Excusas Barbacoa en Cinco de Mayo. Where the only Spanish we speak is food and names and whatever we can coax out of Google Translate. But we do know Mexican food, which seemed like the thing to do today, if for no other reason than to avoid a blog post entitled “Cinco de Thai-o”. It’s also a place where we didn’t have any chicken for pollo asado, but we did have game hens in the freezer. Borrowing liberally from recipes freely available on the Internet (hat tip to The Pioneer Woman), I marinated up a couple of game hens. The recipe is essentially the… -
Bear with me
26 Apr 2013 | 9:10 amOlder Daughter scored a small portion of bear shoulder on Wednesday from one of her resident’s recent hunting trips. She had no idea what to do with it, but figured I would be able to put it to use. She wasn’t wrong, even though I don’t recall ever having (much less cooking) bear before. But not having koalafications never stopped me from cooking unfamiliar things before. After a bit of research, I decided to pull out the dutch oven and cook up some bear stew. The bear shoulder was cut into very small chunks and marinated in a mixture of red wine, soy sauce, and… -
Learning to Loaf
25 Apr 2013 | 10:49 amYounger Daughter showed interest in learning to loaf last night. Meat loaf, that is… She actually stood around for most of the assembly process and may have actually learned something. Based on her comments, it was likely how easy it is to open a can of corn and season with some butter, basil, salt, and pepper so that it actually tastes decent. The corn was tasty (as usual), but the meatloaf was the star. This particular batch featured Big Butz No Butz sauce both in the mix and brushed on top prior to cooking. Other than that, the meatloaf was the basic recipe of ground beef, pork sausage… -
BBQ Fail
22 Apr 2013 | 11:55 amI always wondered what happened to the WSM cover… Via Fail Blog
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Char-Broil LIVE
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Memphis in May
21 May 2013 | 12:49 pmThe Char-Broil TRU-Tour made its way to the World Championship Barbecue Competition in Memphis along with over 250 barbecue teams from all across the world. It is here where you make a name for yourself in the barbecue world and get bragging rights, but only if you come out as the Grand Champion. It only seemed right that Char-Broil brings in the TRU-Tour to brag about the TRU-Infrared technology that produces even heat, no flare-ups and promises much juicier food. As the barbecue teams highlight their slow cooked, seasoned to perfection, mouthwatering barbecue, Char-Broil… -
Mama Mia – That’s a Pie!
21 May 2013 | 12:46 pmMake your own dough; save money! Dough = money. Get it? It’s that easy. Once you master this simple pizza dough on your grill, you will never want to buy dough again. I also like to grill some of my toppings to add layers of flavor. PrintMama Mia Pizza Rating: 51 Prep Time: 3 hoursCook Time: 10 minutesTotal Time: 3 hours, 10 minutes Yield: Each batch of dough makes 4-5 pizzas depending on sizeServing Size: One pizza Making your own dough is easy. You can always use pre-made dough if your time is limited.IngredientsFor the pizza dough 2 packages yeast 1 teaspoon sugar 1 cup of water… -
Maple-Planked Salmon
20 May 2013 | 8:32 pmWhen tailgating, the typical fare is burgers, brats and dogs. While those are nice options, we’ve all been to that tailgate party. Nothing stands out. The food is forgotten by the first pitch or kickoff. But, if you make maple-planked salmon filets, people will ask about it all season. And the ingredients are so simple. Ingredients: 4 salmon filets, skin on and de-boned Coarse salt Black pepper White pepper (optional) Dijon or stone ground mustard Granulated garlic Brown sugar You will notice that there are only two filets and no amounts listed. I made this for myself, so I… -
Diva Q’s Roadside Chicken
15 May 2013 | 1:54 pmChar-Broil All-Star Danielle “Diva Q” Dimovski shows how REAL BBQ is done LIVE on The Weather Channel May 18, 2013. Tune in to The Weather Channel every Saturday morning through June 22 to watch “The Outdoor Chef”. You’ll get great grilling tips and recipes from Char-Broil All-Stars at 40 minutes past the hour, starting at 7:40 a.m. EST. For more recipes, tips and tricks from The Weather Channel’s “Outdoor Chef” segment, please visit http://live.charbroil.com/twc Recipe Tips: Make sure to start with a clean grill – a clean grill is a happy grill. Mop chicken every… -
Diva Q’s Memphis Rub Ribs
15 May 2013 | 1:51 pmChar-Broil All-Star Danielle “Diva Q” Dimovski shows how REAL BBQ is done LIVE on The Weather Channel May 18, 2013. Tune in to The Weather Channel every Saturday morning through June 22 to watch “The Outdoor Chef”. You’ll get great grilling tips and recipes from Char-Broil All-Stars at 40 minutes past the hour, starting at 7:40 a.m. EST. For more recipes, tips and tricks from The Weather Channel’s “Outdoor Chef” segment, please visit http://live.charbroil.com/twc Recipe Tips: Remove thin membrane from the bone side of the ribs. This allows the smoke and seasonings…
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The Dutchess Cooks
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Smoked meatballs and other delicious ideas
14 May 2013 | 1:46 amSome weeks ago I was craving MOINK * balls! That’s not weird, because these smoked meatballs with bacon are so delicious! But since I had to cook for more people than just myself, I had to come up with something more than just that. Not that I consider that as a problem haha! And oh yeas it had to be a barbecue menu! So I made a selection of recipes from my website and some new ones. Keep reading and I’ll give you my ideas (with links yes!), hope it might help you if you’re in doubt what to cook! Starting with the MOINK balls. This time I took one of my own recipes for meatballs (see… -
Hot Shrimps with Pasta
13 May 2013 | 2:13 amWhen you’re looking for a fast fast fast recipe, look no further, you found it. This pasta dish is ready in 12 minutes! It’s faster than driving to a McD for example and order something that doesn’t even come close to what you might consider delicious! Shrimps, that’s what I call delicious! Hot shrimps in this case, because I can’t resist that bottle of Sriracha, can you?? The pasta I used, is something funny. Have you ever seen this pasta called “zita”? These long tubes come from the region around Napels (Italy). You break them before adding them to the boiling water. In this… -
Spicy Meatloaf from the BBQ
1 May 2013 | 5:47 amToday’s Meatloaf Day! Well, on my website that is. Last week (or was it already two weeks ago?? Ah..) it was nice weather, so I wanted to use that as an excuse to put a meatloaf on the barbeque. I’ve made meatloaves a few times before, you can read about it in the recipe for Bacon and Cheese Meatloaf. This recipe is made in the oven, but this one: the Meatloaf recipe is made on the barbeque. So if you’re not into smoking a meatloaf you can use the oven method. Either way, it’s delicious (but I prefer it smoked…hehe). And it’s really easy, so if you have never tried it before, I… -
Hot Meatballs with Pasta
23 Apr 2013 | 2:30 amWhat’s not to love about meatballs?? Well I’m really really addicted to them! In the meantime you’ve seen a few other meatballs recipes here on my website already, like the creamy meatballs with mushrooms, or chili cheese meatballs, or red wine and meatballs. And there are more on my website but, if you are in for a hot and spicy version: these are yours!! Oh eh before I forget: for my Dutch readers: the Dutch version is at the end! Voor mijn Nederlandse lezers: de vertaling van het recept vind je op het eind! This was actually a try-out for the meatloaf I had planned to make during the… -
Nacho Chili
27 Mar 2013 | 3:43 amQuite some different chili recipes I’ve made so far (to name a few: chili with pumpkin or the hot pinto beans stew) but never ever did I add booze to it. It just didn’t fit I thought. And yeah I know there are thousands and thousands ways to make chili, with or without the “carne”, but so far, this one is my favorite. Could be because of the booze, I hear you..!! When I make a chili, it’s mostly made with beans and meat, because that’s what I like. And I like it hot and spicy. A good chili should warm you up, and that’s why I hardly eat it during warm days. Actually, that…
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Grill Grrrl Blog: Grill Girl, Big Green Egg Recipes, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes
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‘Grill Grrrl Take Two’ Recipes: Samosas With A Grilled Tandoori Chicken Filling
20 May 2013 | 5:30 pmIn the “Grill Grrrl Take Two” recipe series, Michelle Lara – newest contributor to the blog takes classic GrillGrrrl recipes and gives them a new spin and turns them into a new recipe. This is also a creative use of leftovers! For this week’s ‘Take Two’ I drew inspiration from Robyn’s Grilled Tandoori ChickenThis super moist chicken is the perfect filler for super flaky samosas. Instead of kneading a dough from scratch I decided to use philo dough (a huge time saver). Prepare your Grilled Tandoori Chicken and set aside to allow it to cool once… -
Congrats to Sweet Swine O Mine BBQ Team for Winning Grand Champion: Memphis In May 2013
19 May 2013 | 7:34 amCongrats to Sweet Swine O Mine who won Grand Champion at Memphis In May this year. I’m feeling really proud of my good friend and GrillGrrrl contributor, Blake Marcum, whose team won Grand Champion of Memphis In May World Championship Cooking Competition. FYI, this is the Superbowl of Swine, and being named “Grand Champion” means you are the overall winner, having the highest overall score from the judges. Another big shoutout to my friends The Shed BBQ and Blues joint who placed first place in Whole Hog this year. I’ve captured a quick video of them walking the stage. -
Off To Memphis In May- World Championship BBQ Cooking Contest
16 May 2013 | 8:51 amThe World BBQ Cooking Contest is held at Memphis’ Tom Lee Park on the banks of the great Mississippi River. I’m writing this from Memphis as I’m here for my annual Father-Daughter bonding trip as we compete on the “Too Sauced to Pork Team”. Watch for live tweets from my twitter handle @grillgrrl and instagram’s “GrillGrrrl” for all things #Pork, Competition BBQ and life on the river at Tom Lee Park the next few days. I’ll be doing interviews as the “Katie Couric of Que” with the Pork Board and documenting the team experience… -
What Is “Competition BBQ??” Behind the Scenes of a KCBS BBQ Competition
12 May 2013 | 3:44 pmChicken turn-in box on a nice “putting green” of parsley. Dillon Black it the newest contributor to GrillGrrrl.com. He competes on the “Bubba and Son” competition BBQ team in NC and knows a thing or two about competition BBQ (read his full bio here). In the article below he breaks down what a BBQ competition entails, so you really know what happens at a BBQ competition (much more than what you can learn from watching BBQ Pitmasters!). For those of you who are curious about the world of competition BBQ, this is the first article in his series about Competition… -
Mother’s Day Cocktails to Add to Your Sunday Brunch: Cafe Con Leche Granita, Mango Bellini and Orange Cranberry Cosmos
9 May 2013 | 4:41 am‘Cafe con leche’ Vodka Granita is a refreshing twist on a coffee inspired cocktail. It’s that time of year again where we all rush to the mall in search of the perfect fragrance for mom. We book reservations for brunch and order the prettiest bouquet of flowers. Take it from me (a mom of two) all of that is fine and dandy, but what I really want on Sunday is a fabulous brunch prepared especially for me and a nice tall drink to toast to. Here are three cocktails that are sure to impress – cheers! ‘Café Con Leche’ Vodka Granita I love chocolate inspired…
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Cooking Outdoors Grilling, Camp and Dutch oven Cooking!
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Sunday Morning Comics May 19, 2013
19 May 2013 | 5:22 amThe best in Outdoor Cooking comics every Sunday from Jerry King and Cooking-Outdoors! -
Dutch oven Chili Relleno Video
17 May 2013 | 3:46 pmFull recipe is here: http://www.cooking-outdoors.com/dutch-oven-chili-relleno-recipe.html -
Through the Eye of an Outdoor Cook May 15, 2013
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New Grilling Tools from the National Hardware Show
14 May 2013 | 8:44 amJust returned from the National Hardware Show in Las Vegas, Nevada, a three day home and garden show for the business trade. With manufacturers, innovators, and wholesalers massed into the Las Vegas convention center at the old Hilton, thousands of retailers from around the globe visiting a few thousand booths, well, it was massively impressive. [...] -
Sunday Morning Comics May 12, 2013
12 May 2013 | 7:08 amCooking-outdoors.com presents another weekly comic. The finest, funniest and original outdoor cooking and grilling comics found anywhere, exclusively for Cooking-outdoors.com.
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Dirty Smoke BBQ Blog
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Eating Out: Franklin BBQ in Austin, Texas
16 May 2013 | 1:47 pmTexas Monthly just recently announced their list of Top 50 Barbecue Joints, where they proclaimed Franklin BBQ to be #1 -- the best of the best. But who is Texas Monthly and what makes them the authority to judge BBQ? What criteria did they use? Was this based on just one visit or multiple visits? One thing's for sure, they want you to subscribe or buy the magazine when the issue releases. They are enjoying publicity boost ever since their hiring of Daniel Vaughn as their BBQ Editor. He was a part time blogger, and quit his day job in the corporate world. Several years later and over 600 BBQ… -
West Coast BBQ Classic '13 at the Queen Mary
6 May 2013 | 9:07 amMay is national BBQ month and 6 days in, I haven't had any BBQ yet. So with a hankering for some Dirty Smoke brisket, I visited my local Restaurant Depot looking for some Angus beef brisket packers and I couldn't find a single one. My guess is that plenty of local BBQ competition teams snapped them up in preparation for the 2nd annual West Coast BBQ Classic this upcoming Saturday on May 11th. As a BBQ judge at the inaugural event last year, my tasting samples were all over the place. The chicken was fantastic, but the brisket was atrocious. That's just the luck of the draw sometimes. But… -
Eating Out: Las Vegas Foodie Fest 2013
28 Apr 2013 | 3:22 pmI've attended my fair share of food truck gatherings, and the Las Vegas Foodie Fest was one of the better ones in terms of organization, layout, selection and most importantly... lots of shaded seating, especially in 90+ degree Vegas weather. There's nothing worse than paying admission for one of these things and there's literally no where to sit in a hot parking lot except for a few measly picnic tables. The food trucks were spaced out perfectly -- not too close or too far -- and there was plenty of room to walk around. If you're a first-time attendee at one of these food truck… -
Revisited: How to Make Smoked BBQ Brisket
19 Apr 2013 | 9:43 amYou can say that I've learned a lot since the first time I tried smoking a brisket. It was overcooked, dry, and bland. But it wasn't just about my BBQ technique -- it was also about all the little things. I bought the brisket flat one time at Costco and tried smoking that. The brisket flat has no fat cap, so of course it dried out after several hours in the smoker. There was also the quality of the meats that I purchased. It was all good to buy USDA Choice in the beginning, but you could definitely taste the quality of the meat just wasn't up to par. Fast forward a couple of years later, and… -
Product Review: Slap Yo' Daddy BBQ Chicken Rub
19 Apr 2013 | 9:08 amWhether it's backyard or competition BBQ, the rub can make either a huge or subtle difference in the overall flavor of the meat. In competition BBQ, most people will be very heavy-handed in applying the rub, because after many hours of low and slow smoking, there is honestly not that much distinct flavor from the rub that will come through. It also depends on the meat -- you can definitely taste more of the rub flavor on chicken versus something like a brisket. If you're familiar with competition BBQ, then you should be no stranger to Harry Soo from Slap Yo' Daddy BBQ. He's won a plethora…
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Three Dogs BBQ
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Penguin Ribs
19 May 2013 | 6:05 amBefore you get all bent out of shape, no, we did not buy penguins from some black market, back street, exotic butcher that deals in spotted owl as well. We just made a few racks of spares for our last practice and gobbled them up while watching a Penguin playoff game. What goes better than ribs, beer, and playoff hockey?Were were trying some different rub and sauce combinations. We couldn't make a choice before, so this was sort of like a single elimination contest between our top four combinations. What were the combinations?1. Oakridge Pork and Chicken rub,… -
Smoked Scotch Eggs, Breakfast Style
16 May 2013 | 2:58 pmWhat is a Scotch Egg you ask? Well, I have made them before. At good English pubs, they are hard boiled eggs wrapped in sausage and deep fried. They are then served with a side of some sort of dipping sauce. I was in the mood for them and I had the smoker fired up, so I went for it...First, I took 3 lb of bulk breakfast sausage, mixed in 1 Tbsp of sriracha sauce and wrapped a hard boiled egg inside...Then, I smoked at 350 F with hickory wood until the sausage was cooked, about 40 minutes or 165 F internal...The next morning, I cut into thick sliced and pan fried until… -
Thai-Phoon Pork and Shrimp Burgers
10 May 2013 | 5:19 pmI really can't decide what cuisine I like the best. Is it Asian? Is it Mexican? Is it Caribbean? Well, a weekend or so ago I was in the moon for some Asian flavors. So, I give you, Thai-Phoon Pork and Shrimp Burgers. First, I took two pounds of ground pork, 1 lb of diced, cooked shrimp, and mixed with 2, Tbsp of soy sauce, 1 Tbsp of sesame oil, 1 Tbsp of minced garlic, 1 Tbsp of sriracha sauce, 1 tsp of ground dried ginger, and 1 tsp of onion powder, then I mixed thoroughly and put in the frig to chill...While that mixture was chilling, I marinaded sliced… -
Mexican Roadside Turkey
8 May 2013 | 4:52 pmThis past Cinco de Mayo, I was just going to BBQ a turkey breast. But, I we were invited to a friends for a Cinco de Mayo celebration, so I decided to go Mexican. After a short search on the Internet, I found a great recipe for Mexican Roadside Chicken that I adapted to make Mexican Roadside Turkey...Here is the recipe that I found: Mexican Roadside Chicken. It combines vinegar, garlic, and various spices into a great baste for your poultry of choice. The only difference is that I smoked the turkey and did not grill. First, I made a batch of my stand by poultry… -
World Bacon Championship, Part 4 of 4
5 May 2013 | 5:46 amWe have made it to the last post in the WBC series, Bacon Dessert. I kicked around many ideas for this category. One idea was sweet dough wrapped pig candy, baked and drizzled with an orange sauce. But, I wasn't happy with that. But, a post from fellow blogger Chilebrown over at Mad Meat Genius provided divine inspiration. We were going to make Bacon Crack.Basically, bacon crack is English Toffee with bacon added. We have had the toffee recipe in the family for years and I am an expert at making this sinful substance. It always gets…
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Slap Yo' Daddy BBQ
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Kingsford Factory Tour, Belle, Missouri
7 May 2013 | 11:21 pmMost of my fellow competitors on the competition circuit know I’ve been using Kingsford briquettes exclusively since my rookie days in 2008. I continue to use them because they work extremely well and are a great value. When the summer half-price sales at Lowe’s and Home Depot starts around May, I fill my garage with them. Between my BBQ... -
Slap Yo Daddy Popcorn Shrimp by COWGIRL’S COUNTRY LIFE
28 Apr 2013 | 1:51 pmMy friend and uber food blogger Jeanie of Cowgirl’s Country Life based out of Oklahoma has been trying out some of my SYD competition rubs. She’s tried them out a couple of times (see Jeanie’ Salmon and Chicken Thighs). She’s a great cook and writer, and Jeanie has graciously given me permission to share her April 23, 2013 blog and pictures about her... -
Win a Special Edition Thermapen
23 Apr 2013 | 6:14 pmWhether you’re a low-and-slow barbecue pitmaster or backyard griller, you know you need a good thermometer. The $100 Thermapen manufactured in England is the de facto standard for BBQ pitmasters because it’s the Lamborghini of instant read thermometers. Just go to any BBQ contest and you’ll notice that almost all the professional pitmasters use them. It’s also very popular among restaurant chains, health inspectors,... -
Cowboy Coffee Tri Tip
15 Apr 2013 | 1:08 pmCowboy Coffee Tri Tip When you’re in Texas, barbecue means brisket. When you want barbecue in North Carolina, it’s automatically pork. When you’re in Santa Maria along the California central coast, barbecue is always beef tri tip. Santa Maria style tri tip is a garlicky salty beef cut that is served with pinquito bean, a miniature cousin of the pink bean that... -
Homemade Pork Sausages
1 Apr 2013 | 7:39 amI knew I was at the right place when I saw the concrete pig statues in front of the house. I had travelled to Alameda Island across the bay from San Francisco to the home of Frank Falice and Marilyn Schlagel of Traditons Sausage who are renowned for their Italian-style sausage making classes. I’ve always enjoyed all kinds of sausages...
