BBQ

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  • First Look: Char-Broil Cool Clean Nylon Brush

    About.com Barbecues & Grilling
    24 Apr 2014 | 7:26 pm
    Last year there was a large controversy regarding wire grill cleaning brushes. Metal bristles could break off and occasional someone swallowed one. It generally doesn't turn out good for this ...Read Full Post
  • Words from Wally's Dad

    BBQ Recipes Blog
    29 Mar 2014 | 1:43 pm
    With some final words from Wally's dad, he gives his thoughts on smoking woods, brisket, and something about "security" software as well as other stuff.
  • Derby Day Step 3 – The Julep Trials Are Over!

    livefire
    Curt
    13 Apr 2014 | 3:08 pm
    The epitome of Derby libations is, without question, the mint julep. A friend of mine, Christo, recently pointed out to me that the julep can be more than bourbon, sugar, water, mint and ice, though. I looked up the definition of “julep”, and, sure enough, it’s just a drink of sweet syrup, flavoring and water, or liquor and sugar poured over ice and garnished with mint. So there are plenty of julep recipes, but the king of the Kentucky Derby is still the mint julep. What’s more Kentucky than bourbon, anyway? And I am definitely a fan of mint juleps. If you’ve…
  • Smoke-Roasted Prime Rib of Pork

    Patio Daddio BBQ
    John Dawson
    18 Apr 2014 | 11:45 pm
    It's Good Friday, and do I have something good for you! I've recently partnered with the great folks at Snake River Farms. It's no exaggeration when I say that they are the producers of some of the best beef and pork on the planet. They sent me some of their Prime Rib of Pork, and I used the opportunity to put my spin on this incredible cut, just in time for Easter.Continue reading...In the past I've discussed the difference between real pork and what Americans have come to know as pork. In short, the pork that you find at your local mega-mart bares about as much resemblance to real pork as a…
  • Creole Seasoning Rub

    Embers and Flame
    Larry Gaian
    24 Apr 2014 | 8:00 am
    Creole Seasoning Rub Author: Grilliteracy Recipe Type: BBQ Rub This awesome seasoning will add some heat to any meat or vegetable. Not only works as a great rub, but works as a seasoning for the table too. The little dash of white pepper adds a special twist to the heat. Ingredients 3 tablespoons kosher or sea salt 1½ tablespoons sweet paprika 1 tablespoon onion powder 1 tablespoon cayenne pepper ½ teaspoon white pepper 2 teaspoons dried thyme ½ teaspoon freshly ground black pepper 1 teaspoon dried oregano Instructions Combine all the ingredients in a small mixing bowl and stir to blend.
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    About.com Barbecues & Grilling

  • First Look: Char-Broil Cool Clean Nylon Brush

    24 Apr 2014 | 7:26 pm
    Last year there was a large controversy regarding wire grill cleaning brushes. Metal bristles could break off and occasional someone swallowed one. It generally doesn't turn out good for this ...Read Full Post
  • Top 10 Charcoal Grills for 2014

    23 Apr 2014 | 7:24 pm
    There 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 2014....Read Full Post
  • Do You Clean Your Grill?

    22 Apr 2014 | 7:20 pm
    A clean grill cooks better. That's a fact. You don't get as many flare-ups with a clean grill. A clean grill doesn't add bad flavors to foods. And a clean grill is just better to work with. Amazingly enough though I know people who haven't cleaned their grills in years. Some people scratch their heads and look in wonder when I ask then the last time they cleaned their grill. So anyway, I thought I would bite the bullet and ask this weeks questions:...Read Full Post
  • Smokers - By Type

    21 Apr 2014 | 7:35 pm
    There are many different types of smokers on the market. To find the one that is right for you, we need to sort them all out first. Barbecue smokers come in a wide range of prices, fuels, sizes, and construction. This can be very confusing, but with a little help, you should be able to find the one that is meets all your needs....Read Full Post
  • First Look: The Essential New York Times Grilling Cookbook

    20 Apr 2014 | 7:18 pm
    Four years ago, The New York Times published their "Essential Cookbook" to critical acclaim, a few awards, and big sales numbers. Now they have released a sequel in the form ...Read Full Post
 
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    BBQ Recipes Blog

  • Words from Wally's Dad

    29 Mar 2014 | 1:43 pm
    With some final words from Wally's dad, he gives his thoughts on smoking woods, brisket, and something about "security" software as well as other stuff.
  • The Smoked Brisket Recap (Short Version)

    29 Mar 2014 | 1:14 pm
    Wally's dad gives a short version of his initial foray into the world of smoked brisket. Just a quick update to let me know that everything turned out... better than expecte
  • Brisket a la Wally's Dad

    1 Mar 2014 | 8:53 am
    Finally, the brisket results we've been waiting for. Thank you Wally's dad for sharing with the world, your first attempt at smoking a brisket.
  • Brisket Rub Results from Wally's Dad

    1 Mar 2014 | 8:05 am
    The brisket rub is on, the smoking is done, the family is gathered around... what now? This first attempt is surrounded with doubt and a touch of hope. Please don't keep us waiting.
  • BBQ, what it is

    27 Jan 2014 | 12:48 pm
    BBQ. What in the world is it. Lets break out the dictionary and find out what we're talking about before we move on.
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    livefire

  • Derby Day Step 3 – The Julep Trials Are Over!

    Curt
    13 Apr 2014 | 3:08 pm
    The epitome of Derby libations is, without question, the mint julep. A friend of mine, Christo, recently pointed out to me that the julep can be more than bourbon, sugar, water, mint and ice, though. I looked up the definition of “julep”, and, sure enough, it’s just a drink of sweet syrup, flavoring and water, or liquor and sugar poured over ice and garnished with mint. So there are plenty of julep recipes, but the king of the Kentucky Derby is still the mint julep. What’s more Kentucky than bourbon, anyway? And I am definitely a fan of mint juleps. If you’ve…
  • Derby Day Step 2 – Trial 2

    Curt
    11 Apr 2014 | 6:45 pm
    Day 2 of infusing some bourbon samples with pecans got here, and what did I find? One day of soaking pecan pieces in bourbon seems to be the best amount of time! The upside there is that it doesn’t take long to get really nice pecan flavor in bourbon. Step 3 will be adding some smoke to the julep. Any guesses on how it will turn out?
  • Derby Day Step 2 – Trial 1

    Curt
    10 Apr 2014 | 4:47 pm
    After 1 day of infusing, I tried a mint julep with the bourbon infused with pecans. The julep making is simple: 4-5 mint leaves 1 teaspoon Maguey Sweet Sap or light molasses 2 – 2 1/2 ounces pecan infused bourbon Lots of ice Muddle the leaves in a tall glass, then add the Maguey Sweet Sap. Put a layer or two of cheese cloth over the top of the glass and slowly pour the bourbon and pecans into the glass, keeping the pecan pieces in the cheesecloth. You may be tempted to put this in your mouth… Ok, go ahead if you want! Or just remove the pecan pieces, add a lot of ice and stir…
  • Derby Day Step 1

    Curt
    9 Apr 2014 | 5:48 pm
    The Kentucky Derby is coming soon, the greatest two minutes in sports! Some may argue that there are other great two minutes, but the event itself is only two minutes of great horses in the first leg of the Triple Crown. More than that, though, it’s tradition and style and people dressed in outrageous hats, and Kentucky Colonels and great good and drinks. If you get a chance, would you pass up tickets to the Derby? (From what I hear, the locals prefer the day before, and leave Churchill Downs for outsiders to deal with the crowds). My lead up to the Derby will have some new things to…
  • Livefire Whisky: Blanton’s Bourbon

    Curt
    6 Apr 2014 | 5:17 pm
    Welcome to the first Livefire Whisky post as part of Livefire! Instead of 2 different websites, both Livefire’s outdoor cooking and Livefire Whisky are on Livefire! I figured I needed to do something fun for this post, so I got a half-bottle of Blanton’s a couple of weeks ago to try. I’ve had Blanton’s before, but didn’t look at the experience as much more than just having a bit of bourbon. Blanton’s, however, isn’t really considered a plain old bourbon by many. It’s beaten the bourbon with the biggest cult following, Pappy Van Winkle in blind…
 
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    Patio Daddio BBQ

  • Smoke-Roasted Prime Rib of Pork

    John Dawson
    18 Apr 2014 | 11:45 pm
    It's Good Friday, and do I have something good for you! I've recently partnered with the great folks at Snake River Farms. It's no exaggeration when I say that they are the producers of some of the best beef and pork on the planet. They sent me some of their Prime Rib of Pork, and I used the opportunity to put my spin on this incredible cut, just in time for Easter.Continue reading...In the past I've discussed the difference between real pork and what Americans have come to know as pork. In short, the pork that you find at your local mega-mart bares about as much resemblance to real pork as a…
  • Cheesy Pesto Garlic Bread

    John Dawson
    14 Feb 2014 | 10:44 am
    I am a pasta freak! I am also a bread freak! It just so happens that good pasta requires good bread, and that's where this recipe comes in. This is really just a modified version of my previous Cheesy Garlic Bread recipe. Pretty creative naming, eh?Continue reading...As I mentioned in the original recipe, the recipe makes more than you'll need for a loaf of bread, but since it's really just a compound butter there are all kinds of great ways to use it. A pat of compound butter melted on a steak is devine! Or, you could color a little outside the lines and use it to funkify a grilled cheese.
  • Spicy Tomato-Basil Soup with Grilled Cheese Croutons

    John Dawson
    1 Jan 2014 | 8:46 pm
    Tomato soup with a grilled cheese sandwich is about as all-American as it gets. I grew up eating and loving this meal, as I suspect many (if not most) of you have. This is my homemade Daddio-style take on this familiar classic.Continue reading...For this recipe I wanted to keep the tradition firmly in place, but I also wanted to bring a new freshness to the party. This is one of those meals that is so emblazoned in the mind and on the tastebuds that it's really easy to mess up an already nearly-perfect thing. A mere glance at a can of Campbell's tomato soup is all I need to taste it in my…
  • Turkey Udon

    John Dawson
    29 Nov 2013 | 10:20 pm
    Thanksgiving is toast, but now we all have a common dilemma — leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.Continue reading...The first prerequisite for this recipe is a rich homemade stock. Making homemade stock is a great way to use the carcass, and homemade really does make a huge difference. Just say no to the box/can! If you're lazy and impatient like me, just follow my simple pressure cooker recipe. If you smoke or fry your bird…
  • Thanksgiving Recipe Ideas

    John Dawson
    26 Nov 2013 | 5:12 pm
    Well, Thanksgiving is upon us so I thought I'd share a round-up of my recipes in a sort of one-stop-shopping way. Here I think you'll find something that will add a unique twist to your Thanksgiving feast. If you try one of these recipes, please drop me a line in a comment and give me your thoughts. Just click any of the images to get to the recipe. Continue for more recipes...Simple Barbecued TurkeyThanksgiving Stuffing BallsBarbecued Sweet PotatoesThe Ultimate Thanksgiving Turkey BrineGrilled & Glazed CarrotsBarbecued Sweet Potato Pie Pigamon RollsThanksgiving PocketsCranberry-Orange…
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    Embers and Flame

  • Creole Seasoning Rub

    Larry Gaian
    24 Apr 2014 | 8:00 am
    Creole Seasoning Rub Author: Grilliteracy Recipe Type: BBQ Rub This awesome seasoning will add some heat to any meat or vegetable. Not only works as a great rub, but works as a seasoning for the table too. The little dash of white pepper adds a special twist to the heat. Ingredients 3 tablespoons kosher or sea salt 1½ tablespoons sweet paprika 1 tablespoon onion powder 1 tablespoon cayenne pepper ½ teaspoon white pepper 2 teaspoons dried thyme ½ teaspoon freshly ground black pepper 1 teaspoon dried oregano Instructions Combine all the ingredients in a small mixing bowl and stir to blend.
  • Sam’s Kitchen Sink Dry Rub

    Larry Gaian
    20 Apr 2014 | 9:33 pm
    Sam's Kitchen Sink Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2½ tablespoons dried oregano 2½ tablespoons dried thyme Instructions Combine all ingredients in a small bowl. Store in an air tight container for up to 30 days.   The post Sam’s Kitchen Sink Dry Rub appeared first on Embers and Flame.
  • Downtown Pork Rub

    Larry Gaian
    20 Apr 2014 | 9:21 pm
    Downtown Pork Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar 2 tablespoons kosher salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper Instructions Combine all ingredients in a small bowl or jar. Store in air tight container for up to 30 days.   The post Downtown Pork Rub appeared first on Embers and Flame.
  • 3 Pepper Southwest Dry Rub

    Larry Gaian
    20 Apr 2014 | 9:17 pm
    3 Pepper Southwest Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Instructions Combine all ingredients and store in an air tight container for up to 30 days.   The post 3 Pepper Southwest Dry Rub appeared first on Embers and Flame.
  • Spirit of Creole Dry Rub

    Larry Gaian
    20 Apr 2014 | 4:54 pm
    Spirit of Creole Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 2½ tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions Combine all ingredients in a small bowl. Store in an air tight container for up to 30 days.   The post Spirit of Creole Dry Rub appeared first on Embers and Flame.
 
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    Cowgirl's Country Life

  • Gooseberry Skillet Cobbler

    cowgirl
    18 Apr 2014 | 9:59 am
       When I was a kid, dad took us camping in the Colorado Rockies every summer. While he fished for trout in the cool running stream, I explored the area. I hiked, climbed and generally ran wild until it was time to head back to camp for supper in the evening. One of my favorite things to do was to check out the gooseberry bushes. Mom was the one who fed us and I remember her telling me "If
  • Catfish n Hushpuppies

    cowgirl
    10 Apr 2014 | 9:58 pm
    While camping at the lake a couple of weeks ago, I fried up some catfish and made a batch of hushpuppies. They just seem to taste best over a campfire. I actually brought these fish with me in case I didn't catch any...... I think that I must have jinxed myself cause I didn't have one single bite while fishing. :) This was some catfish from fishing last fall.  I cut the fish into nuggets,
  • Good Ole Biscuits n Gravy

    cowgirl
    7 Apr 2014 | 9:53 pm
    Went camping not long ago and really enjoyed it. The weather was cold at night but the days were pretty  warm.  I usually make biscuits and gravy on the campfire but with high winds expected, I opted to use the little charcoal cooker. Place my biscuits into a buttered pie pan, topped with another buttered pie pan. Wrapped the whole thing in foil and set it over the coals to cook. I rotated
  • Homemade Canadian and Peameal Bacon

    cowgirl
    28 Mar 2014 | 11:31 am
    I love homemade bacon in every shape and size. It rates right up there with chocolate and garlic as one of my favorite foods. :) If you've not made your own, do give it a try. It's easier than you think! You basically marinate a piece of meat for a week instead of marinating it overnight before smoking. The hardest part of making bacon is waiting for it to cure. For my latest post on the
  • Pulled Pork Rellenos

    cowgirl
    26 Mar 2014 | 5:41 pm
    <!-- / icon and title --><!-- message --> I know I make these a lot, but I like them. They're good stuffed with smoked chicken or beef cheeks too. Injected and sprinkled a pork butt with Big Poppa's Money rub and Tatonka Dust..   into the Big Poppa Smoker drum...   this was supper the first night... me, the pulled pork, a couple of bottles of sauce and plenty of napkins. Wanted
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    MAD MEAT GENIUS

  • ASPARAGUS FESTIVAL 2014

    24 Apr 2014 | 12:00 am
    It is that time of year again. Joey 'Jaws' Chestnut and Matt 'Megatoad' Stony will be battling it out to reign as champion of the deep fried asparagus eating contest. This contest will be extra special because our friend  Jon Davis, from the competitive bbq circuit (Pork Dynasty) will be competing in this contest extravaganza. We will be there to cheer on our friend and keep our fingers crossed for no 'Reversals of Fortune". The contest begins at 12 noon on Saturday.Asparagus Festival April 25-27221 N. Center St.Stockton, Ca. 94202
  • BEST LIL PORKHOUSE

    22 Apr 2014 | 7:22 am
    Barbecue is not a food you associate with Marin. In fact Marin County has a reputation of being a very liberal, vegan eating, tie dye wearing and uber politically correct group of whackjobs. 'Best Lil Porkhouse' probably had to jump through hoops to sell bbq in this area. In fact we did find out later they have to use electric smokers so as not to slight the pristine Marin air quality. In the name of barbeque we stepped through the doors and braved this establishment.Best Lil Smokehouse is located in a small strip mall on the main thoroughfare I am sure they are not called strip-malls but…
  • GREGORY'S GOURMET DESSERTS

    20 Apr 2014 | 12:00 am
    Having a sweet tooth, curse or never ending pleasure? I choose the latter. Cakes, cookies, pies, and especially pecan pies are foods that I adore. Whenever we come across a new or special bakery we like to explore. 'Gregory's Gourmet Desserts' is our latest find. This may be categorized as an 'Underground Bakery' literally. Gregory's is located on the edge of the inner downtown Oakland California. It is tucked away on a side street by numerous parking structures. There only is a small sign to indicate your arrival. Even then you will not be sure there is a bakery. There is no storefront but…
  • MISS ANNA"S HOT PEPPER SAUCE

    18 Apr 2014 | 6:46 am
    Come to the kitchen and take a Caribbean taste vacation with us. Miss Anna's Hot Pepper Sauce will be our vehicle to take us on our journey. We had a lot of fun trying this new sauce. Check out our latest review on Peppers & More.                               Read Review Here
  • JALAPENO BACON

    15 Apr 2014 | 7:23 am
    What a surprise when Ms. Goofy told me she picked up some special bacon from our local store. Jalapeno bacon has gone mainstream. Combine two of my favorite ingredients to create possibly a marriage made in heaven. The constantly burning light-bulb above my head was shining bright with this new product. We immediately broke out the black iron for a lashing of fire. When we opened this package a wonderful jalapeno aroma filled the room. The bacon crisped up very nicely. It had a good meat to fat ration. It was crisp, salty and (drum roll please) had a distinct, pleasant, mild, jalapeno flavor.
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    Barbecue Master

  • Nonni's THINaddictives are Perfect for Those Long Nights Smoking Meat

    Grill Girl
    22 Apr 2014 | 2:14 pm
    Nonni’s, creator of the number one selling almond thins, have added THINaddictives in Banana Dark Chocolate and Blueberry Oat to grocery stores nationwide.  Yum! These are So Good, I Could Have Them for Dessert. My big time barbecue buddies (especially those on BBQ competition teams) know it takes untold hours to smoke up pork, beef, and chicken. The coffee is usually perking to keep
  • Bella Vita Wine Nets - Pretty, Practical, and Cute as Can Be

    Grill Girl
    21 Apr 2014 | 2:24 pm
    Quick Quiz - Guess What These Are? If you were thinking pot holders, trivets, or Frisbee tossing disks, then you're on the wrong track. These are actually wine nets (or bottle nets) by Bella Vita. I kid you not. These little flat disks will make carrying your wine easier and so much sportier. Off to Party with my Wine in Bottle Nets You know it can be hard to carry in wine or other
  • BBQ Grilling Giveaway - Wonderful Ted Reader Cookbook and Spices/Sauces (ends May 5, 2014)

    Grill Girl
    20 Apr 2014 | 6:31 pm
    New Cookbook Out from Ted Reader - You Could Win It! Kara got in touch with me about Ted Reader's newest cookbook. She didn't have to sell me. I've known Teddy for a while. We're Facebook friends, and someone gave me some of his sauces some time back. His pineapple barbecue sauce was so yummy and smelled so good the people grilling beside me at the beach came over to ask why our food smelled
  • Wilton Armetale Grilling Chili Pot - I Just Love Their Grill Pots and Griddles

    Grill Girl
    19 Apr 2014 | 3:11 pm
    Wilton Armetale Chili Pot for the Barbecue Grill Kristen contacted me to see if I'd like to test out one of their grillware products in exchange for an honest review. Since I already have the Wilton Armetale barbecue grill wok which is one of my favorite pieces of all times, this was a no brainer. Unless they'd done something different to the line, I knew this would be a barbecue piece I'd
  • Fabulous Wilton Armetale BBQ Grill Griddle Contest Super Bowl Day 2014

    Grill Girl
    18 Jan 2014 | 6:55 pm
     Win This Great GrillWare Griddle on Super Bowl Sunday 2014 It's been a while since I've done a grilling giveaway contest, but when Kristen asked me about a free Grillware Griddle for a lucky reader of Barbecue Master, I had to jump on that. I have one of the companies woks which I love, so I know the quality on these pieces. Top notch. I do not get any compensation for the contest. I am on
 
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • Sugar Hill Smokehouse Sauce Sweet & Tangy Review (5/5)

    Brian
    14 Apr 2014 | 7:00 am
    There’s something mysterious and tempting about this label with a smoker set in the foreground with Sugar Hill Georgia in the background. On the outside, we can see the label is quite simple yet easy to read and gets all the major points across – what’s in it, what does it taste like, and is […]
  • ThermoWorks ThermoPop

    Prince_of_Q
    9 Apr 2014 | 5:00 am
    This week’s review is on the ThermoPop rotating display pocket thermometer from ThermoWorks. The ThermoPop is a rotating display pocket thermometer that has a super-fast temperature response time of 5-6 seconds and is currently available in 9 colors. It can be held in either hand and a simple button press rotates the display in 90 degree increments, so holding it at any angle […]
  • Blues Hog BBQ Sauce Original Flavor (5/5)

    Brian
    6 Apr 2014 | 6:50 am
    Ah. It’s about time I tried the one, the only Blues Hog BBQ sauce. Since I started the site, I’ve only heard about this legendary sauce which is hugely popular among competition BBQ teams and on great BBQ forum sites like the BBQ Brethren.  Whether they will admit it or not, this stuff is the […]
  • Griff’s Swamp Sauce Hot (5/5)

    Brian
    21 Mar 2014 | 8:00 am
    I just finished my review of Ohio-based BBQ Company Mudbug’s  award winning sauce (2010 Scovie) and I just have to say that sometimes the simple things are truly best in life.  You know I am one to appreciate something different: a little nutmeg here, some garlic/jalapeno there, a touch of apricot, or even putting as […]
  • ThermoWorks ChefAlarm Cooking Thermometer

    Prince_of_Q
    12 Mar 2014 | 5:00 am
    This week’s review is on the ChefAlarm Cooking Thermometer from ThermoWorks. The ChefAlarm is a commercial quality probe-style cooking thermometer with alarm. It has a large, very easy to read backlit LCD display and a long battery life. Plus, the ChefAlarm can be used in a flat or upright position, whatever works best for you. The ChefAlarm comes with […]
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    The BBQ Central Show

  • April 22, 2014 – Official Archive

    greg
    22 Apr 2014 | 8:55 pm
    Hour 1: Quita from Boss Hog www.pigmantv.com Melissa Cookston - Memphis BBQ Company Hour 2: Craig Sharry from Texas Pepper Jelly Jason Gahnal – Winner of local Denver Sam’s Club contest. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ’rs Delight Wood Pellets Green Mountain Grills I-Grill  Cookshack Sam’s Club BBQ Series  
  • April 15, 2014 – Official Archive

    greg
    15 Apr 2014 | 8:55 pm
    Hour 1: Because this show isn’t ALWAYS about barbecue, 11 time Jeopardy champion Arthur Chu joins the show tonight.  We will talk about his 11 wins in a row and how he caught the HATE of the Jeopardy “traditionalists” because of his game tactics.  Tune in for what should be a very interesting segment. Next up, pitmaster of The Rolling Grill  and newly published author, Eric Thomas joins me.  Eric will talk about his second appearance on the BBQ Pitmasters TV show and we will also talk about his new book! Hour 2: The third Tuesday of every month bring barbecue and…
  • April 8, 2014 – Official Archive

    greg
    8 Apr 2014 | 8:59 pm
    Hour 1: All Meathead All the time!!  Meathead Goldwyn stops by for his monthly visit to talk ham, ham and more ham…and maybe some other stuff too. Hour 2: Sam The Cooking Guy stops by to talk about Hawaii, tater tots and cocktails. Helping me close the show tonight, pitmaster of Lakehouse BBQ, diane Mee.  Diane will recap her 3rd place overall finish at the Sam’s Club event this past weekend. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ’rs Delight Wood Pellets Green Mountain Grills I-Grill  Cookshack…
  • April 1, 2014 – Official Archive

    greg
    1 Apr 2014 | 8:55 pm
    Hour 1: Welcome to April…the year continues to fly by and the shows roll on! Joining me for the first hour tonight is one of the most popular BBQ people today.  His restaurant was voted “Best BBQ” in Austin, he has a new YouTube video series, he is developing a new BBQ show on PBS and you have seen him on BBQ Pitmasters as a judge in past seasons.  Aaron Franklin stops by to talk about all of this and more…be sure to get in early so you don’t get locked out of the chatroom or the show streams! Hour 2: In the second hour, I will be joined by my regular…
  • March 30, 2014 – Official Archive

    greg
    25 Mar 2014 | 8:55 pm
    IBCA President – Lynn Shivers Clarence Joseph – Momma & Poppa Joe’s BBQ John Dawson - Patio Daddio BBQ Connie Rempe – Connie’s Recipe Corner PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ’rs Delight Wood Pellets Green Mountain Grills I-Grill  Cookshack
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    divaq.ca

  • Louisiana Inspired Cajun BBQ Shrimp

    admin
    24 Apr 2014 | 3:53 pm
    Love this Louisiana inspired recipe for Cajun Style ‪#‎BBQ‬ Shrimp a sure fire party pleasin’ lip smacking delicious dish! Check out this how to video. Grilled New Orleans Inspired Cajun Shrimp 24 Medium Sized cleaned and deveined shrimp tails on 1 recipe Diva Q Cajun Rub ½ cup unsalted butter ¼ cup canola oil 2 tablespoons minced garlic 2 tablespoons Worcestershire sauce 1 tablespoon freshly squeezed lemon juice 1 tablespoon chili powder Diva Q Cajun Rub 2 tablespoons paprika 2 teaspoons Kosher salt 2 teaspoons granulated onion 2 teaspoons granulated garlic 2 teaspoons cayenne…
  • Dickson’s Eggfest Toronto Featuring the Big Green Egg

    admin
    24 Apr 2014 | 2:20 pm
    Check out this great event coming up this June in Toronto- sadly I won’t be there but I hear its eggscellent!
  • How to Use Wood Chips & Smoker Packets and select the right wood for your foods

    admin
    23 Apr 2014 | 8:43 am
    Here is my guide to making wood chip packets for the grill and how to pair woods with foods
  • Great BBQ Side dish – Broccoli Salad with pumpkin seeds & bacon

    admin
    21 Apr 2014 | 7:52 am
      Full disclosure: I am not sure where this recipe came from.  My additions are pumpkin seeds and using Dukes mayo. I know that my parents used to make it with shredded cheddar and golden onions, our neighbours used to use fried kielbasa in it, another friend served finely chopped red peppers. This dish shows up on a lot of pot luck tables. For good reason. Its a tasty treat that seems to appeal to a large audience.   Here is my recipe: 3 heads Broccoli trimmed washed and cut into bite size pieces 1/2 – 3/4 cup raisins 1/2 pound of bacon cooked & crumbled 1 red onion…
  • Smoked Planked Scallops

    admin
    16 Apr 2014 | 6:25 pm
    This is such an easy recipe perfect for entertaining and everyday eating! Make sure you subscribe to our videos – more coming each week!
 
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    Sir Porkalot

  • Learning To Create Beats

    SP
    13 Apr 2014 | 3:48 am
    If you are someone that has a love for music, finding the best beat making software would be a simple way for you to begin taking this to the next level. Technology opens up a world of possibilities when it comes to the things that we are able to achieve in our lives. If music is something that you have a passion for, the right software would be able to help you put beats together that could become songs which make up your newest album in the future. Making music’s a great way to find your voice in the world. No matter who you are or what you have been through, it is likely that there…
  • The P90x Fitness Program Reviews

    SP
    2 Apr 2014 | 2:13 am
    P90x is a home DVD exercise program that offers to give the viewer a ripped and lean body within the first 3 months. However, it is not meant for everyone. It is for the strong and slightly out of shape people. It involves strict workouts that are done six to seven days weekly for about 11/2 hours per session. These daily workouts are very vigorous such that, a fitness test is required before purchase. According to a review for p90x fitness program, it comprises of 12 work out DVDs, 113 nutrition plan pages, 90 days calendar that tracks your workout progress and 100 fitness guide pages.
  • Paleo Chicken Salad

    SP
    18 Mar 2014 | 5:35 am
    Paleo chicken salad is great to make when you have chicken that is left over. There are many different Paleolithic chicken recipes out there to choose from. Here is one of them. Ingredients: 2 lbs of whole cooked chicken 1 cup of grapes that are cut in half 1/2 of cup peeled and chopped apple 2 to 3 stalks of celery that are chopped up 1/2 cup of chopped up pecans 3/4 cup of Paleo Mayo 1 1/2 tsp of Trader Joe’s 21 Seasoning Salute 1/2 tsp of sea salt 1/2 tsp of lemon garlic pepper 1/2 Tbsp of lemon juice Instructions: Cook the chicken. You can cook it in a crock pot or buy a rotisserie…
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    grillingwithrich.com

  • Melissa Cookston: Smokin’ In the Boys’ Room Cookbook

    Richard Wachtel
    24 Apr 2014 | 5:49 am
    Editors Note: I would like to thank my friends at Andrews McMeel Publishing for providing me with a complimentary copy of the book. As always I never accept payment for my reviews of the various products that I have and will review on Grilling with Rich. See more information about our Product Review guidelines click here What do you get when you take a world champion BBQ pitmaster and give her a full book to share her most popular and also most successful barbecue recipes? You get World Champion Melissa Cookston’s Smokin’ In the Boys’ Room cookbook published by Andrews…
  • Grilling with Rich’s Italian Hamburger Recipe and How To

    Richard Wachtel
    23 Apr 2014 | 6:01 am
    Ever since reviewing Weber’s Big Book of Hamburgers, I have been trying to think of some interesting out of the box  hamburger ideas and I came up with the Grilling with Rich Italian Hamburger. I really think that is a great hamburger recipe to try the next time you really want to kick up your next hamburger! Also of Interest: Modernist Cuisine – The Ultimate Hamburger Review of Weber’s New Cookbook Devoted to America’s Favorite Food to Grill — The Hamburger Follow Grilling With Rich on Twitter to get the latest BBQ and Grilling News from around the world Check out our BBQ…
  • Q&A with Chef Neal Cain of Royal Bakers Distributing

    Seth Mellin
    22 Apr 2014 | 2:32 pm
    Grilling with Rich always strives to cover everything related to BBQ and bread is essential to every good BBQ Sandwich as the wrong selection can truly ruin the sandwich. I spoke with my friend Neal Cain who is an executive chef with over 26 years of experience. <<Join the conversation like Grilling with Rich on Facebook>> Neal recently decided to leave the kitchen and transition into sales of baked goods working with Royal Bakers Distributing. There Neal uses his years of knowledge to help establishments pick out the right bread products for their menu. Grilling With Rich (GWR):…
  • Top 10 Must Haves for the Upcoming Grilling and BBQ Season -2014 Edition

    Richard Wachtel
    21 Apr 2014 | 8:23 am
    Summer Barbecue and Grilling season is set to kick off officially in 30 days or less, I wanted to make sure that you had all the must have’s for the upcoming grilling and barbecue season! These are some of my favorite products that I never would leave my house without if I was going to be grilling or BBQ’ing at a friends or family house!   After reading our list why don’t you share this post with your friends who might need this all important Must Have’s! A Good Barbecue and Grilling Cookbook Having a lot of different and also unique recipes to try out during the…
  • VIDEO: How to Smoke a Whole Leg of Lamb

    Richard Wachtel
    18 Apr 2014 | 6:30 am
      Trying and smoking different types of meats is one of my favorite ways to learn and enjoy barbecue. My friend Malcom Reed from How To BBQ Right.com has done it again with his barbecue recipe and this great barbecue video on how to smoke a whole leg of lamb. From the looks of it this is perfect for anyone who wants to smoke something different but still enjoy the great meat flavors of Lamb. Also of Interest: Honey Pistachio Crusted Smoked Lamb Rack A Barbecue Recipe Review of Thermoworks Cheap Alternative Thermometer ThermoPop Follow Grilling With Rich on Twitter to get the latest BBQ…
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    Char-Broil LIVE

  • National Barbecue Month – Let’s Celebrate with a No-Fail Burger

    Char-Broil
    22 Apr 2014 | 4:13 pm
    May is National Barbecue Month so let’s celebrate with some fun facts about grilling out from a survey conducted by the Hearth, Patio and Barbecue Association.More than 80% of us own at least one grill or smoker.64% of us say grilling out is a better way to spend time with family and friends.58% think grilling is more fun than eating out.70% of outdoor chefs believe grilling provides a healthier routine by getting us out of the house to enjoy the outdoors.So how to celebrate this important holiday (where’s our day off)?Let us count the ways:Throw a party! But don’t do it all yourself.
  • Spring Cleaning 101 for the Grill

    Char-Broil
    21 Apr 2014 | 7:17 am
    Giving your grill a good spring cleaning will extend its life and make grilling more enjoyable. It’s easy – the whole job shouldn’t take more than 30 minutes.Start from the bottom up.Open the cabinet of the grill and clean out any debris. Wipe up any dirt or leaves that are stuck to the bottom of the grill. Now’s a good time to check your propane tank to make sure it’s securely connected to the grill. You can also check the level of the propane by feeling the tank. The propane in the tank will feel colder than the area without propane. You’ll also want to test the hose…
  • Beginner’s BBQ Chicken

    SheSmoke
    18 Apr 2014 | 4:07 pm
    I love teaching newbies to the grill. Not only do I get to introduce them to a whole method of cooking that is flavorful and fun, I get to set the record straight. There is a lot of attitude surrounding grilling and barbecue out there that I think makes people fearful of trying. But the truth is, grilling is pretty basic. With a few simple tools and techniques, you can grill most things better than your bragging brother-in-law.I also remember my first time at the grill. I was cooking for General Ariel Sharon, who later became the Prime Minister of Israel. My very first time grilling. True…
  • Memphis In May and Pernil Inspired Pork Sliders

    Chris Grove
    16 Apr 2014 | 7:18 am
    Every year 250 of the best competitive barbecue teams in the world gather on the banks of the Mighty Mississippi for the Memphis in May International Festival to compete in the World Championship Barbecue Cooking Contest.  Over 100,000 visitors come to witness this BBQ party that even Caligula would say is a bit extreme.  It is the most fun, intense and absolutely crazy BBQ event I have ever attended.The teams spare no expense in decorating their booths in the most creative ways imaginable.  Just walking around looking at the various ideas is entertainment in itself.  Here are just a few…
  • Grilled Spring Vegetable Omelette

    Grillin Fools
    14 Apr 2014 | 1:19 pm
    Is that what I think it is? Are those the warming winds of spring? It sure feels like it. After living like a hermit, close to the fire deep in my cave, I finally emerged to do some grilling outside – that is  other than steaks on my little travel grill right outside my back door so I could get in and out before losing fingers to the frigid temperatures. Normally I grill all year, but this winter there wasn’t much on my grill because of the weather. That’s about to change as I emerge from my hollow, ready to face the world with the warm sun on my face. How shall I celebrate…
 
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    The Dutchess Cooks

  • Beef salad with dukkah

    Dutchess
    28 Mar 2014 | 3:39 am
    Today’s recipe is another salad. But not just ‘a’ salad, I can say this one was one of the best ever! The beef was perfect, the tomatoes delicious, the avocado creamy, the blue cheese soft and spicy, the dukkah mixture sprinkled on top gave it the perfect finish, and the dressing was a killer. Ingredients for an awesome meal! This recipe I will definitely make over and over again, and also I will try to grill/smoke the meat on the bbq. I think that will make it even tastier (if that’s possible at all!). Oh and then there was wine too, a Cote du Rhone this time. The mentioned dukkah…
  • Whiskey Cream Sauce

    Dutchess
    27 Mar 2014 | 2:31 am
    Since today’s International Whiskey Day, it seems like a perfect timing for this Whiskey Cream recipe! The sauce is easy to make, and it is delicious with a juicy steak. Serve it with green beans and twice baked potatoes for example and you’ll have a winner for dinner! The “trick” to this sauce is to use the same pan for the meat as for the sauce. More flavor! Ingredients for 2: 2 steaks (I used beef tenderloins) Black pepper 3 tablespoons butter 1 teaspoon butter (yes, that’s correct) 1 shallot, minced ¼ cup whiskey (I used Tullamore Dew) ½ cup beef stock A few drops of…
  • Pizza heaven with wild salmon

    Dutchess
    7 Mar 2014 | 2:06 am
    In this post called easy homemade pizza I already gave you the recipe for a delicious and easy way to make the best pizza at home. But wait, there’s more….the topping! Recently I found out that it can get better when it comes to that! Way better! But this topping is different from what you’re used to, but for one time, think outside the (pizza) box! The dough (makes 2 pizzas): 2 ¾ cup all purpose flour Pinch of salt 2 ¼ teaspoon instant yeast (that’s the amount of one small package) 1 cup lukewarm water The first thing to do is get a large bowl, add flour, yeast and salt and then…
  • Pasta with Salmon and Spinach

    Dutchess
    14 Feb 2014 | 1:43 am
    Another recipe for you today and because we have to eat more “good” fish, I decided I wanted salmon. You can’t eat meat every day… at least, that’s what “they” say.. Fast and easy as usual, and here’s what you need if you make it for 2 people: Fresh pasta, tagliatelle or pappardelle. Or buy fresh lasagna sheets and cut them yourself! 2 salmon fillets 1 tablespoon Cajun Seasoning, I used the one from Chef of the Future 1 large bag spinach leaves, washed and dried 10 cherry tomatoes, cut in half ½ cup dry white wine 1 garlic clove, mashed Dried chili flakes, depends on how…
  • Herb Butter Sauce

    Dutchess
    20 Jan 2014 | 5:03 am
    The recipe of today is based on the herb butter recipe that I posted earlier. This time I changed it into a warm sauce, with different herbs. The main herb now is tarragon and that is also the main taste of this sauce. Last weekend I was lucky that I could get fresh herbs at the market. Rosemary, thyme, basil and parsley aren’t a problem, but tarragon is a bit difficult to get here. But, lately at the market there’s a booth that sells so many fresh herbs, it makes me want to do a happy dance! The “problem” is that this guy only sells large bundles of fresh herbs, and that usually…
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    Grill Grrrl Blog: Grill Girl, Big Green Egg Recipes, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes

  • Turkey, Brie and Cranberry Subs – A Surprising Sandwich for Your Next Picnic

    Robyn Medlin Lindars
    19 Apr 2014 | 2:19 pm
    These sammies, paired with some nice beers from Goose Island, will liven up any picnic or tailgate. When we go out on the boat for a race, I like to surprise the crew with gourmet sandwiches. Sure, I could just run to subway or pick up sandwiches at Publix like most people do, but how boring is that? Plus, it is usually a lot less expensive to make your own sandwiches by picking up a loaf of french bread and working some sandwich artistry. I made a quick rosemary thyme mayo to further complement the flavors of turkey, cranberry and brie in this sandwich. These sailors were not disappointed!
  • Plank Grilling Cookbook Giveaway

    Robyn Medlin Lindars
    12 Apr 2014 | 5:04 am
    I love grilling on planks. The wood adds such a nice smokiness to anything you put on it, and the plank itself makes for a great rustic presentation on the table. Some of the most popular recipes on this site are plank grilling recipes such as my cedar planked salmon recipe or my maple planked orange oregano chicken thighs. Peach and Proscuitto pizza with arugula. This new Plank Grilling cookbook by Dina Guillen gives recipes ideas for cooking on a plank that I’d never thought of before like the peach, proscuitto pizza with arugula or the tri tip rubbed with chocolate or espresso.
  • Grilled Fennel, Chicken Sausage and Apple Salad

    Robyn Medlin Lindars
    9 Apr 2014 | 7:47 pm
    Add a little bit of the fennel tops as garnish on the salad for fun presentation. Whenever I see fennel at the grocery store, I think to myself “what can I do with this?” I originally bought this fennel to make a fennel slaw but then, when I was rifling through the fridge, I got an idea and went in a totally different direction. I love the easy to cook, all natural chicken sausage that is available these days from Aidells or Al fresco. I grilled the fennel to help caramelize and mellow the flavor a bit, while I also grilled the chicken sausage. Next, I paired this with a crisp tart apple…
  • Next Women’s Grilling Clinic is May 31st

    Robyn Medlin Lindars
    8 Apr 2014 | 4:19 am
    Grilled Bacon Wrapped Asparagus – pic taken from a previous Women’s Grilling Clinic. Back By Popular Demand- the Women’s Grilling Clinic! May 31st- Hollywood, FL Do you want to learn the basics of grilling? Do you like to grill but want to learn more techniques and recipes for the grill? This clinic, for Women only, is for you! Hosted by South Florida’s own, GrillGrrrl Robyn Lindars, the Women’s Grilling Clinic will give you the confidence to “man” the grill in your own backyard. Grilling is also a wonderful way to make healthy, gluten free, low carb dishes without…
  • Cast Iron Cooking: Herb Sauteed Vegetables

    Michelle Lara
    4 Apr 2014 | 9:48 am
    It’s all about the sides in our house lately, and to be honest it’s really a side dish that can transform a meal. I’ve really been pushing the vegetables in my house lately and charring them up on a cast iron is really a great way to add tons of flavor. Normally I stick to garlic, olive oil and sea salt {can’t go wrong there}, but recently I’ve been playing with spices and different flavor profiles and came up with what I think is a winning combination for mixed veggies. You can use an assortment of vegetables I chose Brussels Sprouts {a new favorite in our…
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    Cooking Outdoors | How to Grill | BBQ | Dutch oven cooking

  • Introducing the Grill Dome to the Cooking Everything Outdoors Show

    Gary House
    24 Apr 2014 | 8:48 am
    What a great addition to the Cooking Everything Outdoors show! We have finally added a Kamado style grill to our outdoor kitchen – the Grill Dome! This will allow us to cook an even wider array of Grilling and BBQ recipes, giving you an even better selection of videos to watch!   For additional information on the Grill Dome Kamado style grill, visit: http://www.grilldome.com Video Release schedule: Every Tuesday: Tips Tricks and techniques Videos Every Thursday: Product reviews as they become available Every Friday: Cooking Everything Outdoors Videos
  • Where to Check Temperature on a Turkey

    Gary House
    22 Apr 2014 | 12:15 pm
    Don’t rely on those pop-up buttons! This video will show you exactly how to check the internal temperature of a Turkey so everyone at your table can enjoy a properly cooked Turkey! Remember all poultry must be cooked to an internal temperature of 165 degrees Fahrenheit. Where to Check Temperature on a Turkey | Easy Grilling Tips http://youtu.be/fWw0lK-IfSc Simple tips, tricks and techniques to make your outdoor cooking easier! New episode every Tuesday
  • Sunday Morning Comics April 20, 2014

    Gary House
    20 Apr 2014 | 5:00 am
  • Grilled Halibut with Lemon Caper Sauce Recipe

    Gary House
    18 Apr 2014 | 10:50 am
    Here is a delicious and oh so easy grilled halibut recipe. Rubbed with fresh dill, grilled on the Island Grillstone and drizzled with a light refreshing lemon – caper sauce. The sustainable Halibut was provided by Greensbury Market. Grilled Halibut with Lemon Caper Sauce Recipe | Island Grillstone     Island Grillstone info: http://www.islandgrillstone.com Greensbury Market info: http://www.greensburymarket.com Recipe courtesy of “Weber’s Real Grilling Cookbook by Jamie Purviance” Halibut was provided by Greensbury Market.com at no charge and no stipulation,…
  • What is the Reverse Sear Method?

    Gary House
    15 Apr 2014 | 12:14 pm
    The Reverse Sear Method allows you to grill larger cuts of steak to a uniform internal temperature with a charred crust, yet keeping the steak juicy and tender. This method will teach you how to avoid having a burnt crust and a raw center on your grilled steak! What is the Reverse Sear Method? | Easy Grilling Tips Simple tips, tricks and techniques to make your outdoor cooking easier! New episode every Tuesday   Tips, Trick and Technique Cooking Videos    
 
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    Outdoor Cooking Magic

  • Dutch Oven Potato Boats

    Scott
    24 Apr 2014 | 5:28 am
    You've probably seen these in the first Outdoor Cooking Magic Picture of the Week.  You've probably also been wondering how to make these, and now I reveal the answer. They are actually pretty easy, with one exception, and they taste great.  All they take is potatoes, sausage, eggs, some seasonings, and cheese.  And a Dutch … Continue reading » Dutch Oven Potato Boats is a post from: Outdoor Cooking Magic
  • Picture of the Week – Grilled Apples

    Scott
    23 Apr 2014 | 5:29 am
    I love cooking fruit on the grill--the flavor is unbelievable.  Check out these grilled apples!   Picture of the Week – Grilled Apples is a post from: Outdoor Cooking Magic
  • Review of GrillEasy Natural Lump Charcoal

    Scott
    22 Apr 2014 | 4:31 am
    I had the opportunity to review a product that I had not see before, the GrillEasy Natural Lump Charcoal.    Thanks to Alex from Grill-Easy.com for sending me a sample to review.  If you haven't grilled with natural lump charcoal, you definitely need to try it.   While regular charcoal briquettes have their place, lump … Continue reading » Review of GrillEasy Natural Lump Charcoal is a post from: Outdoor Cooking Magic
  • Picture of the Week – Dutch Oven Potato Boats

    Scott
    16 Apr 2014 | 5:00 am
    I'm starting a new feature, partly because I sometimes get some pretty good looking pictures, and I want to share them with you, but it takes a bit of time to get the article and recipe written up.   So I'm going to aim to share one of my pictures with you each week.  Some … Continue reading » Picture of the Week – Dutch Oven Potato Boats is a post from: Outdoor Cooking Magic
  • QOTM: What Do You Grill For Memorial Day?

    Scott
    11 Apr 2014 | 3:48 pm
    This month's Outdoor Cooking Magic question was: What Do You Grill For Memorial Day?  Thanks to all those that sent in responses! Here are the answers: From Jan: We go camping for Memorial Day...and when we camp, we try to make most of our meals "over the open fire"!    Lita said: - definitely steaks … Continue reading » QOTM: What Do You Grill For Memorial Day? is a post from: Outdoor Cooking Magic
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    Three Dogs BBQ

  • Brisket Burnt Ends: A Canvas for a Hearty Omelette

    22 Apr 2014 | 4:04 pm
    We are always looking for new and creative ways to deal with leftover BBQ.  This weekend, after our last practice cook for the upcoming competition season, we had a decent amount of burnt ends left over.  So, I was wondering, what can I do with these?  While they are tasty eats the next day, I was looking for something different.  After scouring the refrigerator for ideas, the contents of the frig spoke to me.  Omelettes...For those of you who don't know what a burnt end is, let me tell you.  A burnt end is the fatty end of the brisket (the point).  Once the…
  • Brining is a Verb: Dialing in our Competition Chicken

    19 Apr 2014 | 4:07 am
    Over the years, our chicken entries have been pretty good.  Nothing less than a 20th place with a few trophies over the last two years.  We have made some tweaks here and there, but the basic recipe says the same.  This year, we are getting away from our homemade brine and going with the Game Changer Brine from Oakridge BBQ.  It smells a lot like my brine.  If anything though, it is just easier to make since I just dump it in water, boil, chill, and it is ready to use.  But, I started thinking, do I have to use water as my brine base?  Why not a liquid that…
  • A New Twist on a Burger

    15 Apr 2014 | 3:14 pm
    While I look outside the window today to gray skies, howling wind, and snow, it is hard to believe that it was sunny and in the 80's over the weekend.  But, Mother Nature is fickle in Western Pennsylvania in the springtime.  But, I made the most of the nice weather and grilled up some burgers. These were burgers with a twist though.  Nothing over the top, but different none the less.  We usually go for a plain burger around here.  Maybe the occasional onion soup mix burger.  But, I decided to add some of our brisket rub to the mix this time around.  So, to…
  • Still Looking for that Perfect Rib

    12 Apr 2014 | 5:01 am
    If you have been reading this blog, you know that we have had issues with our rib scores over the years.  Our baseline experiment to improve those scores was to cook for six hours, without any foil, to see how tender the meat on the bone was.  I was close, but not 100% there.  So for this cook, I cooked ribs, unfoiled, for seven hours at a lower heat of 225 F to see how they turned out.  Here is what we found.First, we took some St. Louis spares, rubbed both sides with mustard, and sprinkled our rub/sugar mix liberally on both sides of the rack.  Then, I let them come…
  • Smoked Rack of Lamb with a Dirty Martini Marinade

    9 Apr 2014 | 5:26 am
    One of the highlights of our "Too Cute to Eat" extravaganza while Hope was away was a beautiful rack of lamb that I picked up at Dave's Country Meats.  Dave's lamb is outstanding and locally sourced.  The perfect canvas to try out an outside the box marinade.Dirty Martini Marinade1/2 cup of vodka1/4 cup olive oil1/4 cup of brine from the olive jar1/4 cup of olives4 cloves of garlic, skin removed1 tsp of rubbed thyme1 tsp of rosemary1/2 tsp of lemon zestJuice of a lemonI put off of this in my stick blender food processor attachment and blended until combined. The marinade went…
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    Slap Yo' Daddy BBQ

  • Judging Competition BBQ – Part 2 by Donna Fong, Butchers Daughter BBQ

    Donna
    24 Apr 2014 | 5:08 am
      My barbecue judging journey started almost ten years ago when a cook shared a competition rib with me. We were in Fairfield, California, at the West Coast BBQ Championship. One bite of his rib and I was over-taken with emotion. Within a year after that life-changing moment, I was a rookie sitting in a judging tent awaiting the first...
  • Slapilicious BBQ Pulled Pork Sushi Roll

    Harry Soo
    21 Apr 2014 | 5:33 am
        As a bit of trivia, where did sushi come from? Was it from Japan? I was surprised to learn that the earliest traces of rice and fish was discovered by Japanese researchers in Southeast Asia. The earliest fossil evidence, according to one story I’ve heard, was discovered on the island of Borneo in Southeast Asia. Borneo is part...
  • Judging Competition BBQ – Part 1 by Donna Fong, Butchers Daughter BBQ

    Donna
    17 Apr 2014 | 5:21 am
        The most common question I hear when I tell people I am a certified BBQ judge is “How do you become a judge?”  That’s the easy question to answer. I admit that it seems like a pretty good racket. You take a BBQ judging class from one of many sanctioning bodies that exist. I’m certified to judge BBQ...
  • Barbecued Pineapple Pork Loin “Ham”

    Jennifer Gunn
    14 Apr 2014 | 6:23 am
        When my family and relatives get together every year to celebrate Easter, we are thrilled for the blessing to be able to get together to reconnect and catch up with loved ones. The Sunday festivities always revolve around a ham as the main dish, and weather permitting, the little ones will hunt for Easter eggs hidden around the house...
  • Barbecued Spiral Stuffed Pork Loin w/ Bratwurst, Apples, and Walnuts

    Jennifer Gunn
    10 Apr 2014 | 6:09 am
    As a pitmaster, I’m always looking for fun and creative ways to barbecue Holiday foods in a non-traditional way. Since Easter is coming up later in April, I’ve partnered with my friends at Snake River Farms to prepare a special Easter treat in my pit. I know you’re probably thinking that Harry’s going to cook a ham in his Weber Smokey Mountain? Well,...
 
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    Embers and Flame

  • Creole Seasoning Rub

    Larry Gaian
    24 Apr 2014 | 8:00 am
    Creole Seasoning Rub Author: Grilliteracy Recipe Type: BBQ Rub This awesome seasoning will add some heat to any meat or vegetable. Not only works as a great rub, but works as a seasoning for the table too. The little dash of white pepper adds a special twist to the heat. Ingredients 3 tablespoons kosher or sea salt 1½ tablespoons sweet paprika 1 tablespoon onion powder 1 tablespoon cayenne pepper ½ teaspoon white pepper 2 teaspoons dried thyme ½ teaspoon freshly ground black pepper 1 teaspoon dried oregano Instructions Combine all the ingredients in a small mixing bowl and stir to blend.
  • Sam’s Kitchen Sink Dry Rub

    Larry Gaian
    20 Apr 2014 | 9:33 pm
    Sam's Kitchen Sink Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2½ tablespoons dried oregano 2½ tablespoons dried thyme Instructions Combine all ingredients in a small bowl. Store in an air tight container for up to 30 days.   The post Sam’s Kitchen Sink Dry Rub appeared first on Embers and Flame.
  • Downtown Pork Rub

    Larry Gaian
    20 Apr 2014 | 9:21 pm
    Downtown Pork Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar 2 tablespoons kosher salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper Instructions Combine all ingredients in a small bowl or jar. Store in air tight container for up to 30 days.   The post Downtown Pork Rub appeared first on Embers and Flame.
  • 3 Pepper Southwest Dry Rub

    Larry Gaian
    20 Apr 2014 | 9:17 pm
    3 Pepper Southwest Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Instructions Combine all ingredients and store in an air tight container for up to 30 days.   The post 3 Pepper Southwest Dry Rub appeared first on Embers and Flame.
  • Spirit of Creole Dry Rub

    Larry Gaian
    20 Apr 2014 | 4:54 pm
    Spirit of Creole Dry Rub Author: Grilliteracy Recipe Type: BBQ Dry Rub Ingredients 2½ tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions Combine all ingredients in a small bowl. Store in an air tight container for up to 30 days.   The post Spirit of Creole Dry Rub appeared first on Embers and Flame.
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    Best Gas Grills

  • Char Broil 3 Burner Gas Grill Review (Model #463722311)

    cdrinde@comcast.net
    24 Apr 2014 | 2:55 am
    Char-Broil has manufactured several gas grills that are offered at an affordable price range. There are lots of models that are only within $200 and even less. But going for the cheapest Char Broil gas grill is not always a good choice since there are few of them that are quite flimsy and may not last that long. You still have to scrutinize each grill and just like this Char Broil 3 burner gas grill, this is one of the inexpensive ones that can still perform well. Char Broil Gas Grill, Easy Assemble 3 Burner Grill This Char Broil Gas Grill model offers 3 burners with side burner. It serves as…
  • Coleman Gas Grill Presents the Coleman Roadtrip Grill LXE Review

    cdrinde@comcast.net
    21 Apr 2014 | 9:11 pm
    Coleman gas grills have always been designed to provide you with the best features and convenience for outdoor grilling. And when Coleman produced their RoadTrip series, they simply dominated the market and have been the number one choice for it. Clearly if you attend one of the tailgating events, you would surely see that most people are using Coleman. To know why Coleman is proud for their grills, we present you one of their RoadTrip models. Coleman RoadTrip Grill LXE The Coleman RoadTrip Grill LXE offers 285 square inches of cooking area, has dimensions of 32 x 19 x 35 inches without side…
  • Broil Mate Gas Grills (Model 155154) Review

    cdrinde@comcast.net
    20 Apr 2014 | 2:24 am
    If you’re in the market for a new gas grill at a budget friendly price and does not take up too much space, then this might be the one you’re looking for. Although Broil Mate is not as famous as a lot of other outdoor cooking brands such as Weber or Napoleon, Broil Mate has been in the business for more than 20 years and has made a reputation to be one of the most trusted names in the industry. They have produced a lot of very reliable gas grills and some are inexpensive at the same time. This is not a fancy grill with lots of futuristic features, this is but a simple grill that was made…
  • Char Broil Gas Grill TRU Infrared Review

    cdrinde@comcast.net
    17 Apr 2014 | 10:59 pm
    If you’re an avid griller then you know the brand Char Broil, definitely one of the oldest outdoor cooking brands that also offers inexpensive variety. This specific model – the Char Broil TRU infrared 3 Burner Gas Grill with Side Burner is a definite buy for anyone who wants a new grill.  Char Broil TRU infrared 3-Burner Gas Grill with Side Burner This Char Broil gas grill has 3 stainless steel burners that sear in flavor to help keep your food moist and juicy. The 3 stainless steel burners can run up to 30,000 BTUs, which is actually pretty good for a 3-burner gas grill. This grill…
  • Best Gas Grills Between $1000 and $2000

    cdrinde@comcast.net
    16 Apr 2014 | 12:33 am
    Want the Cadillac of grills? Want high-end features? Want the grill to practically cooks itself? We’ve got 3 of the best gas grills options for you – the Weber Summit S-420, the Napoleon Prestige P500RSIBPSS, and the Broil King Imperial XL. These are fully loaded with every premium feature you could ever need. Why work hard when the grill can do the work for you? These grills are loaded with advanced features but are also simple enough that a beginner griller can learn how to operate them. Let me tell you why they are the best. The Top 3 Gas Grills  Napoleon Prestige…
 
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