BBQ

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  • My Father, a butcher in Oakland (Part 3), by Donna Fong, Butcher’s Daughter BBQ Team

    Slap Yo' Daddy BBQ
    WEB Admin
    15 Sep 2014 | 6:30 am
    My father is a humble and friendly man. He is the kind of guy that starts a jovial conversation with his neighbor while waiting in a long line at the post office. He has a fondness for people and treated customers with respect. Customers had nicknames like Mama or he would use the lingo at the time by saying, “What...
  • Hickory Smoked Garlic Chicken on the Char-Broil

    Cowgirl's Country Life
    cowgirl
    19 Sep 2014 | 8:59 am
    I'm a garlic lover...no doubt about it. If vampires DO exist, I have no worries. :) This is the latest cook I did for the Char-Broil live site. I used the grill top infuser and a few hickory chips to smoke the bird on the Char -Broil 4 burner Infrared. (love the grill and the infuser, both have worked out great for me) I slathered the bird with garlic butter, placed more under the skin
  • World Cup Steaks

    TheSaltedPig
    14 Jul 2014 | 2:55 pm
    The World Cup is finally over!  I usually love the World Cup but this year was an exception.  It burns my chaps that so many games went into Penalty Kicks.  Can you imagine the NBA Finals being decided with a Free Throw contest??  I realize that the final match did not go to PKs but it was still a snoozer.  Actually I did take a nap in the second half and woke up to see that I hadn’t missed a thing!The best part of the World Cup for me was some New York Strip steaks that I grilled over at my brother-in-law’s house.  The steaks were pretty simple,…
  • Grilled Ravioli

    TheSaltedPig
    7 Jul 2014 | 6:09 pm
    Here is a quick and fun little thing to throw on the grill, Grilled Ravioli! These are not your standard pasta ravioli that we are working with.  Instead, these are easy ravioli made with won-ton wrappers.  The basic process is bone-headed easy.  Lay out a won-ton wrapper and add about a tablespoon of a pre-cooked filling.  The filling needs to be pre-cooked as the ravioli do not stay on the grill very long.   For these ravioli I used some leftover rotisserie chicken, basil, cheese and Alfredo sauce.  These would be equally delicious with a…
  • Tailgating Eats: Stuffed Biscuit Fattie

    Three Dogs BBQ
    9 Sep 2014 | 5:17 pm
    The leaves are changing and it is starting to get brisk in the morning.  That can only mean one thing, football is upon us.  We follow the Pittsburgh Panthers.  Unfortunately, there are a large amount of Noon games scheduled.  Lets face it, they have not clawed their way back into the national spotlight. So, Noon games mean a breakfast themed tailgate.  I was trying to come up with an idea for an easy, make before dish that I could easily cook at the game.  So, after careful consideration, I came up with the Biscuit Fattie.  What is a Breakfast Fattie?
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    BBQ Blog

  • Best BBQ Smoker Under $400

    29 Aug 2014 | 6:06 pm
    Weber Smoker MountainHands down the best bbq smoker available in the under $400 price point is the Weber Smokey Mountain aka WSM. It's bullet shape is proven, reliable, and affordable.I've had mine since 2001 and it's still going strong. It's compact, lightweight and functional. Charcoal goes in the bottom, a water pan in the middle and two cooking grates in the top half of the cooker.Weber Kettle GrillSome may argue with me that a kettle grill isn't really a smoker. They would be right - it's a grill with versatility to be used as a smoker too.Using good fire control…
  • Camp Fire Chicken on the Charcoal Grill

    19 Jul 2014 | 6:05 pm
    Linda and I stopped by Cracker Barrel last weekend for "lupper" (a meal between the normal time for lunch and supper). They were advertising Camp Fire Chicken on the menu insert and I decided to order it. Their version included a chicken quarter, potatoes, carrots, onions, a piece of corn on the cob, and a small amount of tomato. I enjoyed the meal and immediately decided that I would try to emulate that dish (or a close version) on the bbq grill at home.There are many ways to prepare this dish. This is my improvised version of Camp Fire Chicken.Step 1. Prepare the veggiesCelery,…
  • Winter Brisket Cook

    23 Feb 2014 | 7:20 am
    Here are a couple of pictures from my brisket cook yesterday. It turned out pretty well with a very nice smoke ring. It was moist throughout, but sliced clean and easy. Sliced brisketBrisket close-up
  • Weekend Pork Butt and Brisket

    22 Feb 2014 | 10:47 am
    I started cooking some pork butts and a brisket today. I've got two boneless 5 lb. butts and a 14 lb. brisket on the smoker. Here's a picture from 6 a.m. when I was kicking everything off.Currently everything is humming along just fine. The smoker is pegged at 230 degrees.Adding water to my insulated McCullough 2 x 2We've had 90 something inches of snow so far this year and a month with temps in the lower single digits. This weekend we're close to 35 degrees for highs, but it's still cold enough that cooking all day requires an insulated smoker.Once I get it up to temp it maintains cooking…
  • Brisket Prices

    20 Feb 2014 | 7:39 pm
    I stopped by the local butcher today to purchase a whole brisket for a cook this weekend. I got sticker shock!I think back to the good old days when I used to purchase a 13 - 14 lb. briskets for $32-$33. I purchased a 14 lb. brisket today for $71.
 
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    livefire

  • Buffalo Trace Distillery Tour

    Curt McAdams
    31 Aug 2014 | 9:11 am
    I want to be clear that I still believe that Scotch whisky is the greatest things on the planet. However, Scotland is far away, and bourbon isn’t! At the same time, there’s some pretty good bourbon, too. While Scotch has a really wide band of possible flavors, the corn requirement in bourbon means that the band of flavor potential is narrower than that for Scotch. I would like to try some peat-influenced bourbon sometime, though! Being in southwestern Ohio means I’m just an hour or so from the closest bourbon distilleries in Kentucky. There are some in Ohio, too, and a rye…
  • Pickle Tasting

    Curt McAdams
    27 Jul 2014 | 9:55 am
    It’s been a week since I made pickles for the first time, and time to try them out! We opened up some of the plain dill pickles to try. They’re good, and vinegary. A bit sharp, but they should mellow over time. For plain dill pickles, I think I would add a bit more spices to it to add something to the vinegar, or use a bit more apple cider vinegar. Definitely good, though. The other jar I opened had the old-fashioned in it, meaning rye whiskey with a couple dashes of bitters, along with a bit of Maguey Sweet Sap. It’s really a whiskey cocktail, as an old-fashioned would have…
  • The BBQ Sandwich, Rethunk

    Curt McAdams
    23 Jul 2014 | 2:58 pm
    The sandwich, whether pulled pork or brisket or rib-ends or pulled chicken, is at the heart of the barbecue world. Chicken and ribs don’t need bread, but it’s often served with it anyway. Traditionally, it’s been the same thing for years, though a great way to have bbq: a bun or bread, stuffed with meat and topped with bbq sauce. There’s a Columbus, Ohio, based chain called City BBQ. Their claim to fame is that the founders won the brisket category years ago at the American Royal. And, even though it’s in Ohio, they do really good bbq. Now they’ve added a…
  • Whiskey Pickles

    Curt McAdams
    20 Jul 2014 | 7:27 pm
    No grilling today, but I have wanted to try my hand at something new – pickling! If you’ve read much here, though, you might guess that I’m not just doing regular old pickles. I have had some Brooklyn Brining Company’s whiskey-related pickles, and found a recipe trying to duplicate that on Cupcake Rehab. I had to make some changes, though. The recipe calls for a bit of maple bourbon, but I used Maguey Sweet Sap and Larceny bourbon for some, with Jefferson rye and Woodford bitters instead of the bourbon in some of the pickles. I also swapped chipotle flakes for red…
  • Perfect Manhattan Milkshake

    Curt McAdams
    19 Jul 2014 | 8:15 am
    The other day I grilled some bourbon-soaked bing cherries… and I was glad I did! I still have some, and I think I’ll be preserving some soon, but I thought they’d go well with cocktails in the meantime. What first came to mind was a Perfect Manhattan, which is rye or bourbon, with both sweet and dry vermouth, and a dash or two of bitters, often garnished with a cherry. But, instead of just a Perfect Manhattan, I thought it might be interesting to mix that with a summery milkshake! In a blender went a couple scoops of ice cream, then 2 ounces of bourbon. I went with sweet…
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    Embers and Flame

  • Traeger Grills New Pro-Series Grills

    Larry Gaian
    3 Sep 2014 | 9:32 am
    Traeger Pellet Grills, LLC. is proud to announce the new Pro-Series line of Wood Pellet Grills. The post Traeger Grills New Pro-Series Grills appeared first on Embers and Flame.
  • Chef Ben Ford On BBQ Trends

    Larry Gaian
    25 Aug 2014 | 11:33 am
    Summer is my favorite time of the year to throw big shindigs like the ones I’ve laid out in my new cookbook, Taming the Feast. Warmer weather gives me a chance to expand my home’s footprint into the outdoors — and that means more folks, more food, and a whole lot more fun. I also get to break out some of the DIY gadgets I cook with, and best off all, I get to grill over hard wood. — Read the rest of the story on ASK MEN. The post Chef Ben Ford On BBQ Trends appeared first on Embers and Flame.
  • Food Safety And Outdoor Cooking

    Larry Gaian
    24 Aug 2014 | 11:03 pm
    Food safety is an important part of an enjoyable outdoor cooking experience, maybe even more important. The effects of poor food safety practices can actually last longer than the tasty burger The post Food Safety And Outdoor Cooking appeared first on Embers and Flame.
  • 4th Annual Long Beach BBQ Festival

    Larry Gaian
    24 Aug 2014 | 7:36 pm
    The best BBQ pitmasters from around the country gather to grill their award-winning ribs, chicken, sausage, pulled pork and other succulent delicacies. Featured cookers for this years’ event: Howling Coyote, Southwest BBQ, Cowboy’s Barbeque & Rib Company, Johnson’s Bar-B-Que, Texas Outlaws and Tennessee Q. Judging and trophies are awarded to both amateur and professional participants. (Read the rest of the story here…) The post 4th Annual Long Beach BBQ Festival appeared first on Embers and Flame.
  • Fires Prompt Push For New BBQ Restrictions In Sacramento County

    Larry Gaian
    24 Aug 2014 | 7:27 pm
    SACRAMENTO (CBS13) – The American River Parkway is seeing an uptick in fires this year, and now Sacramento County leaders are cracking down on fire pits. The ban would not impact BBQ pits in designated areas. But it would put restrictions on BBQ use in other parts of Sacramento County parks. (The rest of the story is here…) The post Fires Prompt Push For New BBQ Restrictions In Sacramento County appeared first on Embers and Flame.
 
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    Cowgirl's Country Life

  • Hickory Smoked Garlic Chicken on the Char-Broil

    cowgirl
    19 Sep 2014 | 8:59 am
    I'm a garlic lover...no doubt about it. If vampires DO exist, I have no worries. :) This is the latest cook I did for the Char-Broil live site. I used the grill top infuser and a few hickory chips to smoke the bird on the Char -Broil 4 burner Infrared. (love the grill and the infuser, both have worked out great for me) I slathered the bird with garlic butter, placed more under the skin
  • Camping

    cowgirl
    19 Sep 2014 | 8:43 am
    Spent a few days at a new camp spot last week. A little lake in Kansas. Whoda thunk there would be such a pretty place in the middle of the milo and corn fields in western Kansas. :) I didn't do any campfire cooking or fishing but enjoyed visiting with relatives. Time went by too fast. Hope to do this again in the near future!
  • A Venison Backstrap Stuffed with Wild Dove

    cowgirl
    9 Sep 2014 | 7:53 pm
    Wasn't really sure what to call this. I've made them before and really like em. I was able to use some of the dove from opening day.....and also a piece of venison backstrap from last rifle season. the backstrap was from a white tail doe... butterflied the venison to lay flat, gave the meat a quick cure with TenderQuick for one hour.. I de-boned the dove breasts... pounded
  • Cinderblock Pit, Bushel of Hatch Chiles and my Cookin' Rake

    cowgirl
    6 Sep 2014 | 8:41 pm
    What else would a girl want on a pretty day. :) It's Hatch Chile season around here. Hatch Chiles are grown in New Mexico and they are some mighty fine tasting buggers. I live close enough to NM that the grocery stores here carry the chiles and you can buy them by the bushel..... also have them roasted right at the store if you want. I opted to roast my own. You can get Hatch chiles as
  • Dove Season

    cowgirl
    6 Sep 2014 | 7:22 pm
    It's the beginning of hunting season here for me. Dove season started the 1st of September. I headed out to my little windmill pond, took my 20 gauge, some shells and a bucket to sit on/carry stuff. I started out pretty good opening evening... pulled in 3 birds for 3 shots. started slipping.... 5 birds for 6 shots... Then I quit counting shots. :) Did get enough dove to feed me
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    MAD MEAT GENIUS

  • THE FINALS NORTH STATE BBQ CHAMPIONSHIP

    21 Sep 2014 | 2:40 pm
    What a ride! This was a three event contest that just kept getting better. The North State BBQ Championship finals were held at the Feather Falls Casino yesterday. The weather could not of been nicer. Mother nature shined down on thirty two barbeque competitors, bikers, judges, gamblers and the bbq hungry enthusiasts. We would like to share some images with you.This was a three meat competition consisting of chicken, tri-tip and pork ribs. Thirty judges including Ms. Goofy and myself sampled and scored some of the best smoked meats in Northern California. It never stops amazing me the magic,…
  • NORTH STATE BBQ CHAMPIONSHIP

    20 Sep 2014 | 12:00 am
    This is the final showdown in the North State BBQ Championship.. This is the third and final round to be held today at Feather Falls Casino. Ms. Goofy and I will be there with our polished judges badges. It promises to be a great time. See you there!
  • KALE POWDER

    18 Sep 2014 | 12:00 am
    We bring you an only in ‘Cali’ moment. Those of you in the know, know that only non-California natives use the term ‘Cali’. Lately, the late night talk show punch line has been kale. We do not normalcy search out this leafy vegetable but we have been known to grow some occasionally. Kale can be the perfect vegetable to showcase bacon. Let’s rewind this herbaceous tale to last Saturday. This Mad Meat Genius was browsing the aisles of a new farmers market in Brentwood when Kale Powder caught my eye.Asparagus actually was the item that received my attention. Asparagus in September is…
  • LEONARDO'S PRODUCE

    16 Sep 2014 | 7:23 am
    'That's Amazing!" would be Huell Howsers proclamation. We have discovered some true 'California's Gold'. We are talking about Leonardo's Produce stand. Leo's is located on a scenic country road near San Pablo Dam Reservoir.. It only takes minutes to leave the hustle and bustle of our city life to travel this beautiful country route. You may have to dodge the many cyclists because they have discovered this popular road. As some of you know we are farmers market junkies and I even manage a market several times a month. You would think we would have our fill with the many markets in the Bay…
  • BACON WRAPPED STUFFED MUSHROOMS

    14 Sep 2014 | 7:56 am
    The money shot says it all. This appetizer is a keeper. Bacon wrapped mushrooms stuffed with cream cheese and spicy sausage has all the right moves for a very fine snack prepared on the barbeque. The preparation is a little involved but the results are stellar.We will provide a basic guideline on how to prepare these wonderful treats. Feel free to add or subtract ingredients to create your own version of stuffed mushrooms. Just do not forget the bacon.The first step is to procure a dozen medium large mushrooms. Wipe any yuck off with a paper towel. Twist out the stem and use a spoon to hollow…
 
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    Slap Yo' Daddy BBQ

  • Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese

    WEB Admin
    18 Sep 2014 | 6:50 am
    4.0 from 1 reviews Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese   Print Prep time 15 mins Cook time 45 mins Total time 1 hour   For an extra special treat, here's an easy beef lover recipe that's sure to impress, If you’ve never smoked, and then grilled a steak in a charcoal grill...
  • My Father, a butcher in Oakland (Part 3), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    15 Sep 2014 | 6:30 am
    My father is a humble and friendly man. He is the kind of guy that starts a jovial conversation with his neighbor while waiting in a long line at the post office. He has a fondness for people and treated customers with respect. Customers had nicknames like Mama or he would use the lingo at the time by saying, “What...
  • Fall 2014 Giveaway – Thermapen from ThermoWorks

    WEB Admin
    8 Sep 2014 | 7:06 am
    I’ve partnered with my friends at ThermoWorks to give away 2 ThermaPens There will be 2 winners selected for this Giveaway The Super-Fast Thermapen is a professional tool (originally designed for commercial kitchens, labs and manufacturing plants) that has become the top consumer cooking thermometer for home use. Its popularity among celebrity chefs, cooking magazines, top foodies, bloggers and competition...
  • Fall 2014 Giveaway – ChefAlarm from ThermoWorks

    WEB Admin
    8 Sep 2014 | 7:06 am
     I’ve partnered with my friends at ThermoWorks to give away 2 ChefAlarms. ThermoWorks is celebrating the 1 year release of their ChefAlarm. So there will be 2 winners for this giveaway. New from the folks who brought you the Super-Fast Thermapen, ThermoWorks, introduces the latest innovation in oven thermometers – ChefAlarm! Designed for commercial use, and loaded with features not...
  • Fall 2014 Giveaway – Snake River Farm’s Tailgater Package

    WEB Admin
    8 Sep 2014 | 7:05 am
    I’ve partnered with my friends at Snake River Farms to give away a small brisket (11-14 lbs), 5 lb. hamburger pack, 3 – 1.5 lbs. packs of bacon and 2 – 1 lb. packs of hot dogs. There will be 1 winner for the Snake River Farm giveaway. The suggested retail price for this giveaway is $250.00. Snake River Farms...
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • AlbuKirky Red Chile BBQ Rub (5/5)

    Brian
    29 Aug 2014 | 7:11 am
    I came upon this rub after trying the Duke City Sweet BBQ Sauce from AlbuKirky.  And funny enough, it is this Red Chile rub that is the magic ingredient in the sauce.  And on it’s own, it’s quite nice. Outside the Bottle The simple label with the sun is best left to a simple name like Red […]
  • AlbuKirky Green Chile BBQ Rub (5/5)

    Brian
    29 Aug 2014 | 7:09 am
    There’s not a lot of prepackaged rubs that I love, because most of them are some form of paprika, salt, and pepper which anyone can make at home and tweak to their individual tastes.   On the other hand, Kirk from AlbuKirky just keeps bringing it.    I enjoy his Green Chile Rub just as […]
  • Absolutely Perfect BBQ Sauce (4/5)

    Brian
    7 Aug 2014 | 7:44 am
    Wow!   I don’t think it’s possible to make a bolder statement on the front of your BBQ sauce than calling your company Absolutely Perfect. I like the confidence, the swagger, the bravado of it, but you guys know me by now – I’m a bit skeptical. Outside The label for Championship Blue Ribbon St […]
  • AlbuKirky Seasonings Duke City Sweet 4/5

    Brian
    3 Aug 2014 | 5:23 pm
    AlbuKirky’s Duke City Sweet Barbecue Sauce comes to us from Albuquerque, New Mexico (Albuquerque is sometimes referred to as Duke City). Outside the Bottle This sauce has a streamlined, fluted plastic bottle and a professional appearance with a sun logo and some key attributes called out such as No HFCS and All Natural. “All natural” […]
  • Huckleberry Habanero BBQ Sauce 4/5

    Brian
    21 Jul 2014 | 7:00 am
    Hoooooot!   The fruity hot Huckleberry Habanero BBQ Sauce comes to us all the way from Florence Montana.  It marks two firsts for me – the first sauce I’ve reviewed from Montana and the first sauce I’ve tried with huckleberries.  The maker is Grandma Hoot Products hence the initials “GHP” on the front of the label […]
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    The BBQ Central Show

  • September 16, 2014 – Official Archive

    greg
    16 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - Sterling Ball from Big Poppa Smokers stops by to talk on a number of topics - Competition Chicken Round Table in the 2nd hour with Butcher BBQ, Clark Crew BBQ and Smoke Me Silly. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets  
  • September 9, 2014 – Official Archive

    greg
    9 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - A visit from monthly guest Meathead Goldwyn from Amazing Ribs. ​- Clint Cantwell from Grilling.com talks about his win on “Grilled” - September 11th rememberance segment…I will never forget! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets  
  • September 2, 2014 – Official Archive

    greg
    2 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include:  - A visit from monthlyguest Ray Lampe for the Ask Dr. BBQ Segment. ​- Patruck Paquette from the Basic BBQ Team - Dave Benjamin from Hot Box Grills - Scott Roberts reviews sauce and rub!! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets  
  • August 26, 2014 – Official Archive

    greg
    26 Aug 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - A visit from Barry “CB” Martin to talk about tailgating, Mike McCloud stops by to talk about the WFC TV show and what’s new in WFC this year for the contest qualifying! - The Competition Ribs Round Table with panel members: 1. Drew McNatt – Hog Tide BBQ (#1 KCBs ribs) 2. Scott Smith – Que’N, Stew’N & Brew’N (#2 KCBS ribs) 3. Dana Hillis – Big Poppas Country Kitchen (#1 FBA ribs) Bring the notebooks, kiss the kids…
  • August 19, 2014 – Official Archive

    greg
    19 Aug 2014 | 8:55 pm
      2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - Monthly visit from Meathead Goldwyn from Amazing Ribs.com.  Tonight we talk smoke ring and his new salt video in his Pit Membership program! - The Competition Pork Butt Round Table with panel members: 1. Darren Warth – Iowa’s Smokey D’s BBQ Team 2. David Qualls – The American Dream BBQ Team 3. Matt Barber – Hot Wachulas Bring the notebooks, kiss the kids and make a drink…it’s gunna be a hell of a show toonight,…
 
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    Char-Broil LIVE

  • Turn Your Gas Grill Into A Smoker

    Char-Broil
    20 Sep 2014 | 3:40 pm
    Smoking meats and vegetables is a great way to add new flavors to old favorites. And it’s not necessary to spend thousands of dollars on an expensive smoker to get fantastic results. If you own a gas grill and a roll of aluminum foil you can smoke like a pitmaster without any special equipment. Turning a TRU-Infrared® grill – or any other gas grill – into a smoker is easy. And not as time-consuming as you’d think. Just add wood chips. Using wood to add flavor to food will up your grilling game. “Smoke adds a different flavor profile to food,” says LaDon…
  • Hickory Smoked Garlic Chicken

    Cowgirl Jeanie
    19 Sep 2014 | 5:29 am
    This is an easy smoked chicken recipe for both fans of hickory-wood smoked chicken and garlic lovers. Using the Char-Broil® Grill Top Infuser makes smoking the bird a breeze! I make a simple compound butter by combining fresh minced garlic, onion powder and softened butter. Apply the flavored butter under the breast skin on the bird, then slather the outside of the chicken with more of the delicious mixture. Add garlic and onion to the cavity, then season with coarse salt and freshly cracked black pepper and it’s ready for the Char-Broil Infuser. Using my Char-Broil® 4 burner…
  • Smoked Pork Roast with Caramelized Onion and Apple Compote

    Jane Bonacci
    15 Sep 2014 | 2:44 pm
    With the hint of autumn in the air and the days slowly getting shorter, my mind starts dreaming about comfort foods. While I have enjoyed the light and cooler meals we’ve been cooking during the heat of summer, I love thinking about the warming meals of winter. With the beautiful apples that are showing up at the farmers’ markets these days, finding different ways to utilize them is intriguing. One of the classic flavor combinations of Fall is pork and apples. When you add smoke to the blend, it is truly remarkable. Did you know it is easy to smoke foods on your gas grill? Low heat gives…
  • Throwback Porterhouse Steak

    Curt McAdams
    12 Sep 2014 | 5:09 am
    It’s tough to beat a great steak. I’ve heard that four out of five dentists prefer steak to any other grilled food. Eighty-seven percent of pollsters prefer steak over anything else. And the median answer given by all statisticians asked if they liked steak more than any other grilled food was “yes.” And, according to a quote I read from Abraham Lincoln, you can’t believe everything you read on the Internet. Even with made up stats, though, I think most of us can agree that steak = good. I do know that a lot of people get intimidated about grilling steak. There…
  • What Kind of Smoke Wood Should I Use?

    Grillin Fools
    10 Sep 2014 | 2:21 pm
    Acacia, alder, beech, butternut, guava, lilac, olive, persimmon and sassafras. What do these things have in common? Yes, they are types of trees or shrubs, but they are also woods that can be used to smoke meat and vegetables. The list of potential smoke woods is lengthy so making the proper choice can be daunting. Which leads to the main question of this post, the first of many that I will answer. What kind of smoke wood should I use? Well, it depends on what you’re grilling. I’m going to focus on just seven which should suffice in covering just about anything you want to grill as well…
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    Grill Grrrl Blog: Grill Girl, Big Green Egg Recipes, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes

  • Paleo Drop Biscuits…plus, a few updates

    Robyn Medlin Lindars
    15 Sep 2014 | 3:30 am
    I love this vintage “Florida” hankerchief I found on Etsy. Look at the fun water skiiers on the bottom right corner. Biscuits are one of the first food memories I have. I grew up all over the South, and in my earliest years I lived in the Deep South, in Jackson, MS where I remember my Grandma Sylvia made drop biscuits every day (fun fact, I was born in Tupelo, MS, same town as Elvis!). In the old South, people would make biscuits every day. My Grandma Sylvia had a knack for whipping up the best batch of biscuits, that were always fluffy and flaky, the perfect vehicle for butter…
  • Tailgating Fun: Build Your Own Grilled Cheese Bar

    Robyn Medlin Lindars
    10 Sep 2014 | 7:59 am
    Host a “build your own Grilled Cheese” bar at your next cookout. Photo via creative commons/flickr. I’m so blessed to have such a great network of friends in the BBQ Community, and Lester Scanland is a friend I’ve made through my blog and our love for great food! He had this awesome idea to host a “Make Your Own Grilled Cheese Bar” for his last cookout and I asked him if he would be so kind to share the photos/experience with you. I think this is such a fun idea for a cookout, as well as the perfect idea for a tailgate because everyone loves the ability to…
  • Fire Roasted Gazpacho

    Robyn Medlin Lindars
    4 Sep 2014 | 5:47 am
    Yes, you can even make Gazpacho on the grill by putting the veggies on the grill first for extra smoky flavor. Loving this parrot tray as a background- got this ages ago in Costa Rica! Gazpacho is not one of those things you would think you could make on the grill. But you must trust me when I tell you that taking the extra step and grilling all the ingredients adds so much additional flavor that you will forever be spoiled having it this way! Scott, my “Chief Tasting Officer”, said this was a “landmark recipe” and probably the best thing I’ve made in 6 months. He said this one is…
  • Cilantro Lime Grilled Chicken Wings

    Michelle Lara
    28 Aug 2014 | 4:38 pm
    Photo by Michelle Lara These Cilantro Lime Grilled Wings are the perfect combination of sweet and spicy. Make sure to make extra because everyone will definitely want seconds.   Ingredients: 24 jumbo chicken drumettes and or wings 1/2 a cup of honey 1/2 a cup of Sriracha 1/4 cup of soy sauce 2 cloves of minced garlic the juice and zest of one lime 1 cup of chopped cilantro Directions: In a large bowl whisk together the honey, Sriracha, soy sauce, garlic, lemon juice and zest. Reserve some of the marinade in a separate bowl for basting  (about half a cup).  Add the chicken and allow…
  • Best of the Web: Canva, Flip Flops, How to Test Your Propane Tank, and Paleo Drop Biscuits

    Robyn Medlin Lindars
    28 Aug 2014 | 5:49 am
      I made this fun graphic from scratch in Canva. Many of you may not know that I’m kind of an internet junkie. I LOVE the internet. And online shopping. So, I got the idea from the blog Mountain Mama Cooks (great read btw) to do a monthly round up of things I’m really into right now. She calls them “The Goods”. First off, I just discovered Canva. Canva is an place to design everything with really cool templates for all of your social networks, power point, and even from scratch. It empowers everyone to have the ability to make cool graphics, and templates, no graphic arts degree…
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    Cooking Outdoors

  • Sunday Morning Comics September 21, 2014

    Gary House
    21 Sep 2014 | 4:35 am
    Sunday Morning Comics September 21, 2014  The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics…
  • Chipotle Potato Stackers | Tailgating Recipe

    Gary House
    19 Sep 2014 | 12:05 pm
    Chipotle Potato Stackers | Tailgating RecipeHere is another great recipe from my friends over at Klondike Brands! One of my favorite Tailgate Recipes with just the right amount of crunch and spicy kick to it. Perfect as a single dish by itself of served with your favorite Tailgate recipe! Klondike Rose Potatoes are simply delicious when cooked this way!Chipotle Potato Stacks Ingredients:4 medium Klondike Rose® potatoes, sliced on mandolin 2 tbsp. olive oil 1/2 tsp. salt 1 whole Chipotle Pepper packed in Adobo sauce 2 tsp. Adobo sauce 1 clove garlic 1 tbsp. grated lime zest 1 tbsp. fresh lime…
  • Sunday Morning Comics September 14, 2014

    Gary House
    14 Sep 2014 | 6:42 am
    Sunday Morning Comics September 14, 2014 The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics September…
  • Chinese Style Baby Back Ribs

    Gary House
    12 Sep 2014 | 12:15 pm
    Chinese Style Baby Back RibsWow! These Baby Back Ribs pack a lot of flavor with this Chinese Style recipe.Grilled ribs may seem like a giant taboo but you can achieve surprisingly great result by grilling ribs in 1 hour or less.You’ll lose the smokey flavor you crave but the meat has all of the moisture and tenderness you desire.These Chinese Style Baby Back Ribs have a wonderful sweetness supported by the robust flavors of the Chinese 5 spice powder that will please just about everyone.Chinese Style Baby Back Ribs Ingredients:Rub:2 tbs Chinese 5 spice powder 1 tbs Brown sugar 1 tbs Kosher…
  • Sunday Morning Comics September 7, 2014

    Gary House
    7 Sep 2014 | 4:00 am
    Sunday Morning Comics September 7, 2014  The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics…
 
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    The Dirty Smoke

  • Product Review: Barbecue Grill Brush by Optimal Kit

    Dru Chai
    6 Sep 2014 | 2:30 pm
    I hate cleaning. I really do. Whether it's dirty dishes, house chores, whatever it may be -- it's just not something I want to do. But as a backyard BBQ griller/smoker, cleaning is an absolute necessity. The grates need to be cleaned for the next session, and if you don't, who knows what type of bacteria will start forming on there. Nobody wants to get sick from a BBQ party, that's for sure.There are countless grill brushes out on the market, and I've used quite a few over the past several years as a BBQ enthusiast. Recently, I got the chance to try out the Heavy Duty Brass Barbecue Grill…
  • Juicy Pork Dumplings at Din Tai Fung, South Coast Plaza

    Dru Chai
    18 Aug 2014 | 9:39 am
    By Dru ChaiLet the juicy pork dumpling madness begin. Today marks the official public grand opening of Din Tai Fung at South Coast Plaza. Din Tai Fung is a high-end Chinese restaurant that has earned countless accolades for their food. South Coast Plaza is the largest upscale shopping mall on the West coast with sales of over $1.5 billion (yes, billion with a "B") every year.South Coast Plaza location: Replaced the old McDonald's spot by Sears You're probably saying, what? Isn't this a BBQ blog? Yes, you're right. But it's also about the ingredients and the meat. I'm all about the…
  • Eating Out: Wood Ranch BBQ Burnt Ends

    Dru Chai
    16 Aug 2014 | 3:15 pm
    By Dru ChaiI'm not kidding when I say that I dream about burnt ends. Seriously. I was at a tropical island and I was being fed burnt ends by some beautiful bikini-clad women. Anyway, never-mind that part. What we're talking about are the perfect burnt ends -- the outside with just the right amount of smokiness and bark, the inside juicy and tender meat with the fat rendered down.So it's no coincidence that when I smoke a packer brisket, I most look forward to making burnt ends. Proper burnt ends are made from the "point" of the brisket -- cut up into cubes, seasoned again, then…
  • Eating Out: Fresh Brothers in Newport Beach

    Dru Chai
    16 Aug 2014 | 9:29 am
    By Dru ChaiI love buffalo wings. Whenever I'm a restaurant or bar, I always look for buffalo wings on the menu. And yes, I'm that guy who goes after the drumstick first. One of the things I look for in a good chicken wing is the texture -- Is it soggy or crispy? Is it meaty or skimpy? Sometimes, you have to sacrifice one over the other and it's a major let down.I recently checked out the grand opening of Fresh Brothers in Newport Beach, the chain's first location in Orange County. They have a dozen LA locations under their belt, and I knew they served pizza, but what really intrigued me…
  • Review: Grill Daddy Heat Shield Tongs and Spatula

    Dru Chai
    11 Aug 2014 | 7:11 pm
    By Dru ChaiBBQ is a multi-billion dollar industry -- that's BILLION with a "B." A large chunk of that are the accessories. Everyone knows you just can't have a grill and be done with it. There's just so much more to improve upon your BBQ grilling and smoking experience. According to HBPA's 2013 State of the BBQ Report, some of the most popular utensils are long-handled tongs (72%) and long-handled spatulas (54%).Recently, I spent a few grilling sessions using a couple of GrillDaddy's products:- Grill Daddy Heat Shield Stainless Steel Tongs- Grill Daddy Heat Shield Stainless Steel…
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    Outdoor Cooking Magic

  • Cooking Tuscan Kale Bean Sausage Soup from SeasonsAndSuppers.ca

    Scott
    19 Sep 2014 | 9:03 pm
    Thursday was a nice warm day, probably one of the last really warm days that we'll have for awhile, so I decided to leave work early and have a lazy afternoon.  I work a 4-10 schedule, so it also meant an early start to the weekend.  I wanted to cook something outside, since it's been … Continue reading » Cooking Tuscan Kale Bean Sausage Soup from SeasonsAndSuppers.ca is a post from: Outdoor Cooking Magic
  • Interview with Mark Hansen from MarksBlackPot.com

    Scott
    16 Sep 2014 | 4:04 am
    I recently had the opportunity to interview Mark Hansen.  Mark is all about Dutch oven cooking, runs what may be the longest continually running website on Dutch oven cooking and has authored four books on Dutch oven cooking (highly recommended and are listed at the end of this post).  I had a great time talking with Mark … Continue reading » Interview with Mark Hansen from MarksBlackPot.com is a post from: Outdoor Cooking Magic
  • Spicy Shredded Grilled Chipotle Chicken

    Scott
    3 Sep 2014 | 9:17 pm
    I decided to continue my quest of looking for delicious recipes on some of the fantastic food blogs and one of the top ones is definitely Pinch of Yum, which had a delicious sounding recipe called Spicy Shredded Chipotle Chicken recipe.  It seemed tailor made to adapt to the grill and the results were delicious. … Continue reading » Spicy Shredded Grilled Chipotle Chicken is a post from: Outdoor Cooking Magic
  • QOTM: What Is Your Favorite Dutch Oven Dessert?

    Scott
    1 Sep 2014 | 3:38 am
    It's time for another Question of the Month.  My new approach worked out great last month, so we are doing it again!  I've sent the question to my email list, and asked them to respond here, and I'm asking those that follow me on Facebook, Twitter, and Instagram to chime in as well. So here's … Continue reading » QOTM: What Is Your Favorite Dutch Oven Dessert? is a post from: Outdoor Cooking Magic
  • Rosemary Mustard Grilled Chicken

    Scott
    17 Aug 2014 | 8:17 am
    Rosemary Mustard Grilled Chicken is an easy, delicious grilled chicken recipe. Your guests will love this recipe. I doubt you'll have any leftovers! Rosemary Mustard Grilled Chicken is a post from: Outdoor Cooking Magic
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    Three Dogs BBQ

  • When Life Gives you Tomatillos, Make Sauce

    17 Sep 2014 | 4:48 pm
    This past week, a colleague was kind enough to bring me some tomatillos from the bumper crop she has grown at home. What to do?  Make salsa or make a sauce?  After careful consideration, spurred on by the fact that Costco had halibut fillets on sale, I decided to make a nice tomatillo cream sauce with Mexican flavors. Where to start?  I had never cooked with or even tasted a tomatillo.  So, I performed some internet research for a baseline to work from.  The recipe that I used was this one from Melissa d'Arabian on the Food Network website: Tomatillo Sauce…
  • Restaurant Review: Turkey Hill Brewing Co. - Bloomsburg, PA

    12 Sep 2014 | 2:59 pm
    We decided to break our drive to the Hudson Valley Ribfest up over two days this year.  Our overnight stop was in Bloomsburg, PA, about 2/3 of the way to New Paltz.  After checking into our hotel, we inquired about the brewery we saw on the corner, the Turkey Hill Brewing Co.  The lady behind the counter said we couldn't go wrong with that choice.  So, we made a short ten minute walk over to the brewery for some suds and dinner. The brewery is modeled after an old style country inn.  It is warm and inviting with a nice pub like feel.  After being seated, we…
  • Tailgating Eats: Stuffed Biscuit Fattie

    9 Sep 2014 | 5:17 pm
    The leaves are changing and it is starting to get brisk in the morning.  That can only mean one thing, football is upon us.  We follow the Pittsburgh Panthers.  Unfortunately, there are a large amount of Noon games scheduled.  Lets face it, they have not clawed their way back into the national spotlight. So, Noon games mean a breakfast themed tailgate.  I was trying to come up with an idea for an easy, make before dish that I could easily cook at the game.  So, after careful consideration, I came up with the Biscuit Fattie.  What is a Breakfast Fattie?
  • Grilled Feta with Pickled Peppers, Tomatoes, and Garlic

    6 Sep 2014 | 5:25 am
    A few weeks ago, when I posted about the bacon wrapped feta, a good friend of mine now working in Germany reminded me how Germans will grill certain types of cheese with a high melt point.  The first time I tried this as an appetizer at a German restaurant, I fell in love.  The only problem was that I couldn't find out the type of cheese it was due to being lost in translation.  My German friends were calling it schafkäse.  Loose translation is sheep cheese.  After some digging, I have learned that it can either be Halloumi or Feta.  Whatever it is,…
  • Fire Roasted and Smoker Roasted Peppers

    31 Aug 2014 | 5:48 am
    I was at Ambrose Farm Market in Cabot, PA last weekend picking up my weekly fix of bread and butter corn.  Ambrose is by far my favorite farmers market.  Their prices are outstanding and they get even better if you choose to pick your own vegetables.  Everything is grown by them and is not sourced from other places.  They have a wide range of veggies, ranging from multiple types of zucchini, eggplant, cabbage, peppers, melons, and tomatoes.  Upon walking into the store last weekend, it became apparent that pepper season had hit its height.  So, with…
 
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    Slap Yo' Daddy BBQ

  • Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese

    WEB Admin
    18 Sep 2014 | 6:50 am
    4.0 from 1 reviews Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese   Print Prep time 15 mins Cook time 45 mins Total time 1 hour   For an extra special treat, here's an easy beef lover recipe that's sure to impress, If you’ve never smoked, and then grilled a steak in a charcoal grill...
  • My Father, a butcher in Oakland (Part 3), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    15 Sep 2014 | 6:30 am
    My father is a humble and friendly man. He is the kind of guy that starts a jovial conversation with his neighbor while waiting in a long line at the post office. He has a fondness for people and treated customers with respect. Customers had nicknames like Mama or he would use the lingo at the time by saying, “What...
  • Fall 2014 Giveaway – Thermapen from ThermoWorks

    WEB Admin
    8 Sep 2014 | 7:06 am
    I’ve partnered with my friends at ThermoWorks to give away 2 ThermaPens There will be 2 winners selected for this Giveaway The Super-Fast Thermapen is a professional tool (originally designed for commercial kitchens, labs and manufacturing plants) that has become the top consumer cooking thermometer for home use. Its popularity among celebrity chefs, cooking magazines, top foodies, bloggers and competition...
  • Fall 2014 Giveaway – ChefAlarm from ThermoWorks

    WEB Admin
    8 Sep 2014 | 7:06 am
     I’ve partnered with my friends at ThermoWorks to give away 2 ChefAlarms. ThermoWorks is celebrating the 1 year release of their ChefAlarm. So there will be 2 winners for this giveaway. New from the folks who brought you the Super-Fast Thermapen, ThermoWorks, introduces the latest innovation in oven thermometers – ChefAlarm! Designed for commercial use, and loaded with features not...
  • Fall 2014 Giveaway – Snake River Farm’s Tailgater Package

    WEB Admin
    8 Sep 2014 | 7:05 am
    I’ve partnered with my friends at Snake River Farms to give away a small brisket (11-14 lbs), 5 lb. hamburger pack, 3 – 1.5 lbs. packs of bacon and 2 – 1 lb. packs of hot dogs. There will be 1 winner for the Snake River Farm giveaway. The suggested retail price for this giveaway is $250.00. Snake River Farms...
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    Embers and Flame

  • Traeger Grills New Pro-Series Grills

    Larry Gaian
    3 Sep 2014 | 9:32 am
    Traeger Pellet Grills, LLC. is proud to announce the new Pro-Series line of Wood Pellet Grills. The post Traeger Grills New Pro-Series Grills appeared first on Embers and Flame.
  • Chef Ben Ford On BBQ Trends

    Larry Gaian
    25 Aug 2014 | 11:33 am
    Summer is my favorite time of the year to throw big shindigs like the ones I’ve laid out in my new cookbook, Taming the Feast. Warmer weather gives me a chance to expand my home’s footprint into the outdoors — and that means more folks, more food, and a whole lot more fun. I also get to break out some of the DIY gadgets I cook with, and best off all, I get to grill over hard wood. — Read the rest of the story on ASK MEN. The post Chef Ben Ford On BBQ Trends appeared first on Embers and Flame.
  • Food Safety And Outdoor Cooking

    Larry Gaian
    24 Aug 2014 | 11:03 pm
    Food safety is an important part of an enjoyable outdoor cooking experience, maybe even more important. The effects of poor food safety practices can actually last longer than the tasty burger The post Food Safety And Outdoor Cooking appeared first on Embers and Flame.
  • 4th Annual Long Beach BBQ Festival

    Larry Gaian
    24 Aug 2014 | 7:36 pm
    The best BBQ pitmasters from around the country gather to grill their award-winning ribs, chicken, sausage, pulled pork and other succulent delicacies. Featured cookers for this years’ event: Howling Coyote, Southwest BBQ, Cowboy’s Barbeque & Rib Company, Johnson’s Bar-B-Que, Texas Outlaws and Tennessee Q. Judging and trophies are awarded to both amateur and professional participants. (Read the rest of the story here…) The post 4th Annual Long Beach BBQ Festival appeared first on Embers and Flame.
  • Fires Prompt Push For New BBQ Restrictions In Sacramento County

    Larry Gaian
    24 Aug 2014 | 7:27 pm
    SACRAMENTO (CBS13) – The American River Parkway is seeing an uptick in fires this year, and now Sacramento County leaders are cracking down on fire pits. The ban would not impact BBQ pits in designated areas. But it would put restrictions on BBQ use in other parts of Sacramento County parks. (The rest of the story is here…) The post Fires Prompt Push For New BBQ Restrictions In Sacramento County appeared first on Embers and Flame.
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    Best Gas Grills

  • Weber Genesis S-310 Review

    Jason Wiley
    14 Sep 2014 | 9:32 pm
    Summer is over and it is time to think about purchasing a new grill for the winter or maybe something for next summer. Search no more; the Weber Genesis S-310 is the grill for you. When you think of grilling there are only a few brand names that enter your mind, and I’m sure Weber is one of them. We all know how great and famous the Weber brand is not only because of their experience in the industry but also because of the quality of their grills. They have been around for more than 50 years and they continue to innovate their products and keep us wanting more. Weber Genesis S-310 Stainless…
  • Hamilton Beach Gas grill Review

    Jason Wiley
    7 Sep 2014 | 7:16 pm
    Summer is over but the passion for grilling does not need to end. Grilling all year round is one of the best things about owning your own grill. If you are thinking of purchasing a new outdoor grill for next year’s summer bash, then consider this – a 5 burner gas grill with 4 main burners and a side burner that allows you maximum versatility. Introducing the Hamilton Beach Grillstation, designed for excellent grilling flexibility that allows you to use the burners in whatever which way you want. You can set 2 of the burners to searing while the other 2 at a lower heat and even sauté on…
  • Napoleon Freestyle Portable Infrared Gas Grill Review

    Jason Wiley
    31 Aug 2014 | 8:07 pm
    Napoleon has been in the business for quite sometime and they have created some of our favorite grills like the prestige grill and the Gemini grill. They have made a great name for themselves for building quality products and backing it up with reliable service. This portable infrared gas grill from Napoleon might be for you if you’re in the market to buy a portable gas grill from reputable brand. Napoleon PTSS215PI Freestyle Portable Infrared Gas Grill Introducing the portable Napoleon Freestyle Portable propane gas grill. You get a sleek stainless steel design that is very simple and…
  • Stok Quattro 4 Burner Gas Grill Review

    Jason Wiley
    24 Aug 2014 | 7:44 pm
    With the growing number of grills in the market it can get kind of hard to choose which one is good for you or the right one for you. Let’s talk about one of the innovative grills available in the market right now – Stok Quattro 4 burner gas grill. It’s a different kind of grill that offers you a lot of versatility because of its removable cooking grate sections, which I will tackle more below. Stok Quattro 4 Burner Gas Grill (Model# SGP4331) The Stok Quattro 4-burner gas grill, as the name suggest, is a 4- burner stainless steel grill. Each burner can reach up to 12,000 BTUs, which is…
  • Bond Portable Gas Grill Review

    Jason Wiley
    17 Aug 2014 | 11:31 pm
    Outdoor grilling is a very popular method of cooking. Approximately 75 percent of U.S. Households have a grill. Here are some factors you need to check before going to a hardware store or buying a grill online. First is the price, you have to have an idea of how much you are willing to spend. Second thing is you want propane or natural gas? Natural gas requires a gas line at the location of your grill so if you are looking for a portable one which you bring during outdoor travel it is better to get propane gas grills. Third is size, You have to ask yourself how many people are you cooking…
 
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    bbqdryrubs.com

  • Open Faced Tri Tip Awesomeness

    David
    20 Sep 2014 | 11:09 am
    We hurt ourselves on these.  Sooooo good!  It just wasn’t fair, our poor bellies never stood a chance!This was one of those cooks where everything came together perfectly.  This got started when I found a nice sized Choice grade tri-tip at Costco.  I have become a HUGE fan of dry brining beef so I salted the roast down and let it tenderize overnight.  The next day it was rinsed, dried and dusted with black pepper before bring grilled with indirect heat and a little hickory for about an hour.Once the tri tip hit about 120F I moved it over to direct heat to get a little searing…
  • Bacon Wrapped Stuffed Mushrooms

    David
    14 Aug 2014 | 3:37 pm
    Here is a great idea from my buddy, Kinger over at BBQFood4U.com!I didn’t go as elaborate as Kinger did in his recipe.  In fact I was flat out lazy and started with some store bought sausage stuffed mushrooms I wrapped these guys in bacon and dusted them with Bone Sucking Sauce dry rub.  Looking nice!I grilled these with medium direct heat on my Weber gasser.  I was using GrillGrates so flareups were NOT an issue.  They were grilled for about 35 minutes then drizzled with a little honey.They came out awesome!  Very delighted with the idea and I will be doing these again!!Here is…
  • Grill Easy with a FireQube

    David
    25 Jul 2014 | 8:45 am
    One of the best things about grilling is playing with fire. The fine folks over at GrillEasy seem to agree with this and have come up with an innovative portable fire in a box. A few weeks ago they asked if I would be willing to give their cool looking FireQube a trial and share my thoughts. I figured it was one more excuse to play with fire so I told them to send it on down! Bottom line: The FireQube works GREAT and was a lot of fun!So what the heck is a FireQube and why would you want to have one? A FireQube is a single load of lump charcoal that is easy to transport and easy to light. The…
  • Weber Ranch Kettle Roundup

    David
    20 Jul 2014 | 6:15 am
    This is a post I have wanted to put together for quite a while and I am excited to finally be able to share this with everyone! For years I have been obsessed with the monstrous Weber Ranch Kettle. The Ranch is Weber’s largest kettle grill with over 1100 square inches of grilling area. The grill is absolutely beautiful. It is also very expensive ($1200) and way bigger than anything I will ever need.I can’t imagine I will ever own one of these beauties but I still love looking at the Ranch and talking to folks that use them. This post is a group interview with a bunch of great guys that do…
  • Weber Classic BBQ Seasoning

    David
    9 Jul 2014 | 7:08 pm
    I found two more winners in the quest for great barbecue rubs and sauces. The first is Weber’s Classic BBQ seasoning and the second is a beer based bbq sauce from my buddy John over at Grilling 24×7. Let’s start with the Weber Classic BBQ Seasoning. This stuff is actually surprisingly good! I expected Weber had just bottled up a bunch of crap and hoped having the corporate logo on the bottle would make it sell. It turns out they put together a really nice blend that hits all of the right notes. This blend doesn’t have enough punch to hold up to a brisket but I would not hesitate to…
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    » Latest News

  • BBQ 101: The BBQ Stall Explained

    Richard Wachtel
    21 Sep 2014 | 1:36 pm
    Editors Note: Have you ever wondered what do people mean when they say the BBQ Stall? Well, thanks to Genuine Ideas.com we at Grilling with Rich are able to fully explain the barbecue science behind the BBQ Stall. If you have something regarding barbecue and science that would like to be explained head over to our Facebook page or give us a tweet and we will be surely to do research and find the best information on the web for you!  The Science of the BBQ Stall Explained One of the most frustrating stages of backyard barbecuing is the wait. Its not so much the tedium- when you get bitten by…
  • A “Brat-tastic” Party

    Richard Wachtel
    21 Sep 2014 | 11:05 am
    There is only one food that represents tailgating and that is a Brat! We all love that perfectly grilled brat for your tailgate but brats and sausages are also great to have all year long. Thanks to my great and amazing friends at Johnsonville Sausages I was happy to host an end of summer barbecue at my house! I must say that my friends who came over to my house were treated to an amazing afternoon filled with a grilled sausage pizza, a sausage roll made on the grill and also smoked sausages. <<Follow Grilling with Rich on Twitter to get the latest and greatest barbecue and grilling…
  • Bone in and Tied Rib Roast Giveaway from Lobel’s

    Richard Wachtel
    20 Sep 2014 | 5:37 pm
    Last week I made an amazing Smoked Dry Brined Rib Roast and I really enjoyed the meat and also the recipe. The fine people at Lobels and I also wanted you to enjoy a great rib roast for your next barbecue and grilling adventure. So we are offering another amazing giveaway! Join me on Wednesday September 24, 2014 at 1pmEST/12pmCST for our second Twitter chat of the year! I will answer any questions about BBQ, Grilling, Recipes for Tailgating basically any question you might have about cooking outside or even inside! Ask your questions using the hashtag #gwradventures! You can win your own bone…
  • Food Picture of the Week: A Bottle of Wine

    Richard Wachtel
    20 Sep 2014 | 9:26 am
    A wine bottle is a bottle used for holding wine, generally made of glass. Some wines are fermented in the bottle, others are bottled only after fermentation. Wine Bottles by Richard Wachtel on 500px Author informationRichard WachtelEditor and Chef and Founder at Grilling with Rich Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website www.GrillingWithRich.com. Richard has interviewed the top…
  • Grilling 101: Proper Maintenance of Your Grill

    Richard Wachtel
    19 Sep 2014 | 11:16 am
    One of the most exciting things about summer is preparing delicious barbeques and burgers through the grill. Nonetheless, there’s nothing else as bad as starting a grill that won’t light, smokes too much, or worse, cooks unevenly. <<Follow Grilling with Rich on Twitter to get the latest and greatest barbecue and grilling news from around the world>> Grease, sauces, and marinades affect the quality of gas burners, whereas corrosive properties of charcoal affect the quality of charcoal grills eventually. Regular, thorough cleaning lets you prevent rusting issues and…
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    TheSaltedPig

  • Rotisserie Chicken Thighs

    20 Sep 2014 | 10:10 am
    I tried out a new chicken brine this week and wanted to pass it along.  Instead of the usual water/salt/sugar mix I went with 1/3 cup of salt dissolved in a quart of pineapple juice.  I brined a bunch of thighs overnight and grilled them on my Weber the next day.  The thighs were rinsed and dried then seasoned with a little bbq rub. I had so much fun using my rotisserie basket for chicken wings the other day I decided to use it again for these thighs.After about an hour the thighs were looking pretty tasty.Right after I took this picture I brushed the thighs with some…
  • Spinning Some Chicken Wings

    6 Aug 2014 | 4:22 pm
    I've got a thing for chicken wings.  I've got a thing for rotisseries.  The two were bound to come together at some point!I seasoned a dozen wings with salt and pepper, loaded them into a rotisserie basket, and fired up the old Weber gasser!The wings got spun for about 45 minutes and looked incredible tucked into the basket.The wings were nice and crunchy!  Beautiful color :)I sauced these guys up and wolfed them down!  Good eats!!God Bless Chicken Wings!!
  • World Cup Steaks

    14 Jul 2014 | 2:55 pm
    The World Cup is finally over!  I usually love the World Cup but this year was an exception.  It burns my chaps that so many games went into Penalty Kicks.  Can you imagine the NBA Finals being decided with a Free Throw contest??  I realize that the final match did not go to PKs but it was still a snoozer.  Actually I did take a nap in the second half and woke up to see that I hadn’t missed a thing!The best part of the World Cup for me was some New York Strip steaks that I grilled over at my brother-in-law’s house.  The steaks were pretty simple,…
  • Moinks on the Loose!

    7 Jul 2014 | 6:11 pm
    I made up my first batch of Moinks the other day.  They looked amazing and tasted pretty bland.  At least I have a starting point!  A moink is simply a bacon wrapped meatball.  The name comes from the beef meatball (moo) being wrapped in bacon (oink).  I figured any meat wrapped in bacon had to be pretty tasty.    I made a batch of meatballs with a pretty simple recipe of ground beef, bread crumbs and barbecue sauce.  The meatballs were wrapped in bacon (secured with a toothpick) and dusted with a mix of sugar and chili powder.I threw these guys on…
  • Grilled Ravioli

    7 Jul 2014 | 6:09 pm
    Here is a quick and fun little thing to throw on the grill, Grilled Ravioli! These are not your standard pasta ravioli that we are working with.  Instead, these are easy ravioli made with won-ton wrappers.  The basic process is bone-headed easy.  Lay out a won-ton wrapper and add about a tablespoon of a pre-cooked filling.  The filling needs to be pre-cooked as the ravioli do not stay on the grill very long.   For these ravioli I used some leftover rotisserie chicken, basil, cheese and Alfredo sauce.  These would be equally delicious with a…
 
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  • How to Build Your Own BBQ Smoker Grill | Details guide

    younussmoker
    6 Sep 2014 | 5:37 pm
    No one can deny that the taste of smoked meats and other foods is absolutely divine. It is the perfect marriage of low fat and flavor; however these types of foods can seem to be far out of reach for some to try at home because of the cost of buying the smoker itself. That […] The post How to Build Your Own BBQ Smoker Grill | Details guide appeared first on .
  • How to use any kind of electric smoker with wood chips

    younussmoker
    11 Aug 2014 | 7:32 am
    Using an electric smoker is definitely the most convenient way to smoke your foods. Unlike the usual charcoal smoker, you can set it and forget it with an electric smoker, making them designed for your convenience. This is because you won’t need to spend half the day monitoring its operation. When you smoke meat with […] The post How to use any kind of electric smoker with wood chips appeared first on .
  • 10 best bbq grilling tips and tricks for beginners

    younussmoker
    26 Jul 2014 | 5:56 pm
    If you are new to barbequing, you may be a bit overwhelmed. Grilling out is not as complicated as it looks, however, but you are probably looking for some good bbq tips. For anyone just getting to know their way around a grill or a smoker, there are plenty of grilling techniques and smoking meat […] The post 10 best bbq grilling tips and tricks for beginners appeared first on .
  • How to Clean BBQ Electric Smoker | Masterbuilt – Brinkmann

    younussmoker
    21 Jul 2014 | 5:18 pm
    An electric smoker is the best in convenience for anyone who loves to smoke meat. If you are one of those who are truly serious, however about barbecuing and grilling, then one of the most important things you need to remember is to take extra good care of your electric smoker and keep a clean […] The post How to Clean BBQ Electric Smoker | Masterbuilt – Brinkmann appeared first on .
  • Experts Advice | Large or small which smoker is best for you?

    younussmoker
    4 Jul 2014 | 3:53 pm
    If you are new to smoking and just looking for your first smoker cooker, you will need to decide how big of a cooker you really need. Many people will run right out and purchase a large electric smoker without even thinking about what they really need and could have gotten away with buying just […] The post Experts Advice | Large or small which smoker is best for you? appeared first on .
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