Sometimes you just don't have the space for a big grill. Whether you live in an apartment, condo, on a boat or just don't have a big patio, it doesn't mean that you can't enjoy a good cookout. Try one of these smaller grills, gas, charcoal or electric to give you real grilling flavor and fun. Remember to check with the local rules where you live to know what kind of grill you can have. Most apartments don't allow gas or charcoal grills. This list contains a wide range of types and prices....Read Full Post
BBQ
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Most Topular Stories
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Top 10 Small Grills for 2012
About.com Barbecues & Grilling14 May 2012 | 9:40 pm -
May 15, 2012
The BBQ Central Radio Show15 May 2012 | 9:00 pmHour 1: My first guest tonight (9:14pm EST) is friend of the show, Heath Hall from Pork Barrel BBQ. Well known as THEE best marketers in the industry, Heath will talk to us about their new YouTube series "Can You Grill It" as well as a number of other items to include their BBQ restaurant getting nominated in Food & Wine Magazine for the Best BBQ Joint in VA. At 9:35pm EST, regular contributor to the show, Malcom Reed ofKiller Hogs BBQ Team, joins me to talk about the upcoming weekend. Killer Hogs will be loading in tomorrow to start preparations for the… -
How to Cook on Himalayan Salt Blocks
Tips for BBQ27 Apr 2012 | 4:33 pmShows how to cook and care for Himalayan Salt Blocks. Salt blocks can be used for serving cold dishes or used to cook on top of either in the house or on the grill. This also includes a fantastic recipe for cooking garlic rosemary shrimp on a salt block. -
Grillin' With Guy Fieri and the National Pork Board
A BBQ Nation, The Official SmokeInDaEye Blog8 Jul 2011 | 9:57 amGrilling season is well underway and to make it even more special, our good friends at the National Pork Board have provided us with a NEW exclusive sizzling pork recipe from the culinary rock star and self-proclaimed “Pal-of-Pork” himself, Guy Fieri. With its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece. And… -
May is National Barbecue Month
About.com Barbecues & Grilling13 May 2012 | 9:41 pmNew Poll Reveals It's All About The Cookout Flavor, location and fun atmosphere are top reasons why consumers dine alfresco ARLINGTON, Va., May 1, 2012 -- May is National Barbecue Month, the kick off to the peak outdoor cooking season, and consumers are eager to fire up their grills and smokers and get cooking. According to new nationwide poll results released today from the Hearth, Patio & Barbecue Association (HPBA), the great outdoors is the preferred place to cook during the warmer months, with an overwhelming 85% of consumers preferring to cook outdoors on the grill or…
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About.com Barbecues & Grilling
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How Often do you Cookout?
15 May 2012 | 9:12 pmMay is National Barbecue Month and so lets get a feel for how often you head outback to grill or smoke. I realize that if you are reading this that you probably cook outdoor often, but still it doesn't hurt to ask. Once, a few years ago I set out to cook three meals a day on the grill or smoker for a full week. Turned out that the family ended up eating more than normal, but it certainly wasn't a chore to do. I've found that once you've got the experience with a wide range of foods you really can do all the backyard cooking without a lot of extra work. Anyway, this weeks question is:...Read… -
Top 10 Small Grills for 2012
14 May 2012 | 9:40 pmSometimes you just don't have the space for a big grill. Whether you live in an apartment, condo, on a boat or just don't have a big patio, it doesn't mean that you can't enjoy a good cookout. Try one of these smaller grills, gas, charcoal or electric to give you real grilling flavor and fun. Remember to check with the local rules where you live to know what kind of grill you can have. Most apartments don't allow gas or charcoal grills. This list contains a wide range of types and prices....Read Full Post -
May is National Barbecue Month
13 May 2012 | 9:41 pmNew Poll Reveals It's All About The Cookout Flavor, location and fun atmosphere are top reasons why consumers dine alfresco ARLINGTON, Va., May 1, 2012 -- May is National Barbecue Month, the kick off to the peak outdoor cooking season, and consumers are eager to fire up their grills and smokers and get cooking. According to new nationwide poll results released today from the Hearth, Patio & Barbecue Association (HPBA), the great outdoors is the preferred place to cook during the warmer months, with an overwhelming 85% of consumers preferring to cook outdoors on the grill or… -
Top 10 Mother's Day Recipes
11 May 2012 | 9:14 pmIt's the one day a year we set aside to celebrate Mom and I promise you, she would like nothing better than to not have to cook. Chances are (Dad) that you are more comfortable around the grill than the stove, so try firing it up for Mother's Day....Read Full Post -
New Book: Rotisserie Cooking by Mike Vrobel
11 May 2012 | 6:42 amFrequently I hear the complaint that cookbooks have become too expensive. There is an answer for that, electronic books. Take for instance this great ebook from Mike Vrobel, author of ...Read Full Post
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BBQ Blog
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Pork Loin Kabobs
15 May 2012 | 7:41 pmPork loin, bell peppers and onions on a stickLinda made these delicious kabobs for supper a few nights ago.The kabobs were brushed with a liberal coating of sauce that included a 1/2 cup of hoisin sauce and a 1/4 cup of rice wine vinegar. -
BBQ Site of the Day: The Hog Blog
23 Apr 2012 | 3:18 pmIf you are looking for a tutorial on how to prepare contest quality bbq at home, navigate over to The Hog Blog. Reading through the posts on chicken, ribs, brisket, and pork prep will save you quite a bit of trial and error. The site has a lot of nice pictures and the "how to" posts are quite nicely done. I especially like the post on chicken preparation. I used to have very good results in the chicken category, but some of my ideas have changed a little after reading Bob's post on chicken thighs.The post on pork ribs is also noteworthy. I've noticed a developing trend in rib… -
Beef Packing Discussion
23 Apr 2012 | 12:13 pmI have purposely delayed making a blog post on the so called "pink slime" issue because I just didn't feel like I knew enough about it. Like it does for many of my friends, the words "pink" and "slime" do evoke certain images and negative thoughts, but I am not necessarily against using the product in consumer products. Initially I thought I was, but based on some further research my personal views have changed a little.I think the words "Lean Finely Textured Beef" should appear on the label. I also think "treated with ammonium hydroxide" should appear on the label. … -
Cast Iron Dutch Oven Cooking
22 Apr 2012 | 7:33 pmWhether over a campfire in the woods or in the backyard using modern conveniences, cast iron cooking with dutch ovens goes hand-in-hand with low and slow barbecue techniques.I have two cast iron dutch ovens. One is a Lodge #10 and the second is a #12 purchased at a local sporting goods retailer that imported it from a Chinese manufacturer (I don't recall the brand). I wish I'd held out for another Lodge, but I was in a hurry and needed a larger oven for a backyard event at the in-laws the next weekend. The price was attractive, so I purchased it.Tonight I decided to cook… -
Chicken Drumsticks Wrapped in Bacon Recipe
15 Apr 2012 | 6:46 pmChicken Drumsticks Wrapped in BaconI was looking over Linda's shoulder a few days ago and she was looking at a picture of grilled chicken drumsticks wrapped in bacon on Pintrest. BBQ Geek made a post on his blog about a recipe from Adam Perry Lang's Serious Barbecue cook book.I have seen a few recipes on the web incorporating bacon with various types and kinds of chicken. Whether thighs, breasts, wings, or drumsticks, there is a bacon recipe for all of them. Rather than using one of those recipes I decided to create my own version from scratch. So here it is...The…
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livefire
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Humbled In Serenbe
3 May 2012 | 10:41 amAbout a year ago, I was contacted by Barry Martin on behalf of Char-Broil. I know Barry has been associated with them for some time, and I’ve seen his work online and in books (I even have a few of y recipes in one of the books he’s done , America Grills! By Char-Broil). Barry asked me to be a part of Char-Broil Live as an All-Star Blogger. I thought it might be fun, and I got to try out one of Char-Broil’s new infrared grills as my ‘payment’. Yes, I got it free in exchange for my involvement, but, honestly, it’s a killer grill! This all brings me to a few… -
I’m Guilty of This
20 Apr 2012 | 5:43 amI’ve been out of town, soon to post some new Longman & Eagle goodness. But first, this video is FUNNY… Copyright secured by Digiprove © 2012 Curt McAdamsOriginal content here is published under these license terms: X License Type:1License Summary: -
Terry’s Turf Club
14 Mar 2012 | 10:09 pmI’ve heard of Terry’s Turf Club for a while now, a small place in Mount Washington, east of downtown Cincinnati. It’s only been there a few years, but it’s been filled up with neon lights and old signs of just about any type. Terry’s isn’t known for that, though… It’s known for having what some say is the best burger in Cincy! We got there at about 2:30 on a Saturday afternoon, and found we had to wait 20 minutes or so, then were offered 2 seats at the bar. As it turns out, the bar is the place to sit! If you are ever in Cincy and go there, ASK… -
The Cincinnati Dog
22 Feb 2012 | 6:45 pmGrilling.com has asked its VIP Bloggers (and I happen to be included as one) to come up with hot dog recipes to celebrate baseball teams and cities. I grew up a fan of the Big Red Machine, and the Reds will always be my team! The city of Cincinnati stands strongly behind its baseball team as well as its other establishments. To honor a city where locals and transplants alike support each other, the Cincinnati Dog is a combination of parts from local providers, put together in a great way… Findlay Market, the city’s longest open community market, is the heart of the Cincinnati… -
Livefire Whisky Tshirt Giveaway
17 Feb 2012 | 9:26 pmMy new endeavor, Livefire Whisky, is celebrating its start with a tshirt giveaway. The entry is simple… Just go to the site and follow the instructions listed on the giveaway post. The deadline is February 24th at midnight, and the winner will be announced next weekend! Copyright secured by Digiprove © 2012 Curt McAdamsOriginal content here is published under these license terms: X License Type:1License Summary:
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Patio Daddio BBQ
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Pork Tortas
16 May 2012 | 12:49 amWell, my Cinco de Mayo recipe is better late than never, right? Things have been crazy busy of late, so I apologize for the delay. If you've never had a pork torta, I have two pieces of advice for you. One, remedy that situation ASAP. Two, try this recipe as said remedy. Continue reading... Torta is simply Spanish for "sandwich". As with most recipes, there are many different traditional versions. My version starts with a split bolillo roll. The bottom of the roll is smeared with a thick layer of my Funky Refried Beans. I then add a pile of tangy shredded marinated and grill-roasted pork. To… -
Discovery: Rub Storage Cans
12 May 2012 | 3:53 pmAs you might imagine, I have a lot of barbecue dry rubs here at Daddio Central. In addition to my usual homemade rubs, I have countless samples that I receive for review and as gifts. Storing all of these mass quantities of rub is something I deal with often. Continue reading... Well, as I was tooling around our local Tuesday Morning store the other day I spied these clear plastic gallon paint cans (from stampendous.com). I had the immediate epiphany that I could use them to store rub. I picked one up and checked the price ($2.99, regularly $5.99), then I thought that they are probably not… -
I'm Back!
9 May 2012 | 1:52 amI apologize for being away so long, but we've had a death in the family. My dear sweet mother-in-law passed into eternity late last month and, as you'd expect, we've been attending to family matters. Charlene was such a great wife, mother and grandmother. She had a sweet and gracious Southern spirit that was occasionally mixed with a touch of her Scotch-Irish feistiness. She was the best mother-in-law and grandmother to our girls that a guy could possibly ask for, and she's already greatly missed. As the Bible states, the Lord gives and the Lord takes away, and our life is but a vapor that… -
Spicy Grilled Chicken Tortilla Soup
13 Apr 2012 | 5:19 pmHere's my take on chicken tortilla soup. The base is a quick stock made from the bones of leftover grilled chicken, and I use some canned ingredients to make the prep a snap. If you like chicken tortilla soup, I highly recommend that you give this a try. It's a spicy, rich, and slightly smoky twist on the traditional version.Continue reading...Ingredients4-6 Pieces grilled chicken, skin removed (I use legs and thighs)10 cups Water1 Small yellow onion, chopped rough1 Carrot, chopped rough1 Stalk celery, chopped rough1 Bay leaf1 tsp Peppercorns, cracked2 tsp Canola oil2 cloves Garlic, minced1… -
First Cook: Pit Barrel Cooker
30 Mar 2012 | 10:34 pmI posted last weekend that I had received a Pit Barrel Cooker (PBC), and I gave my initial thoughts. Well, the proof is obviously in the pudding, or the meat in this case, so here I'll tell you about the maiden voyage.Continue reading...I'd seen the videos on the Pit Barrel Cooker Company site that extolled the virtues of chicken and tri-tip cooked on the PBC. Being a huge fan of both, I decided that this would be a great first cook. Each are great barbecued meats, but they are also sensitive to overcooking.The PBC comes with a 4.7-ounce shaker bottle of each of their "All-Purpose Pit Rub"…
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A BBQ Nation, The Official SmokeInDaEye Blog
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Smoke In Da News
26 Apr 2012 | 9:58 amThanks to our good friends at the New York Daily News for the wonderful full page feature on Smoke In Da Eye competition barbecue team. Here's a quick excerpt but be sure to visit here for the entire piece! Barbecue expert Clint Cantwell competes in first New York City Barbecue Cookoff in Staten Island Cantwell bringing his team, Smoke in Da Eye, to contest in Historic Richmond Town By Jaime Cone / NEW YORK DAILY NEWS Published: Saturday, April 14, 2012, 6:00 AM Updated: Sunday, April 15, 2012, 6:00 AM Grilling expert Clint Cantwell, here with his family, will lead his… -
The World of Competition BBQ
26 Apr 2012 | 9:53 am- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c) -
Grilled Spatchcock Chicken
12 Sep 2011 | 9:23 amAlthough Grilling.com duties keep the SmokeInDaEye.com competition BBQ team rather busy these days, we did want to share the most recent video from our good friend Robyn from GRillGrrrl.com. - SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c) -
Winner Winner Chicken Dinner
20 Jul 2011 | 11:44 amSmokeInDaEye.com is pleased to announce the winner of our latest prize package, courtesy of the National Pork Board and Guy Fieri. And the winner as selected by Random.org is...Gerard Molloy! -
Grillin' With Guy Fieri and the National Pork Board
8 Jul 2011 | 9:57 amGrilling season is well underway and to make it even more special, our good friends at the National Pork Board have provided us with a NEW exclusive sizzling pork recipe from the culinary rock star and self-proclaimed “Pal-of-Pork” himself, Guy Fieri. With its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece. And…
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Ulika Food Blog
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Music Thursday: Gill Landry - Tennessee
10 May 2012 | 10:32 am -
Face Bacon
17 Apr 2012 | 9:38 amI didn't take as many pictures as I would have liked, but the first thing that went into the cure chamber was a pork cheek. This pork cheek was cured and then hung to dry for 3.5 weeks. I wasn't sure how it would turn out, but it was pretty fantastic. You may know this as guanciale, but I prefer to call it face bacon. -
Housemade Pastrami
12 Apr 2012 | 9:48 amtrimmed brisket brisket in the brine for 10 days smoked and ready for the slicer pastrami on rye -
My Morning Jacket - Holdin on to Black Metal
15 Mar 2012 | 7:09 am -
We Love Ramen
9 Mar 2012 | 6:00 amCreated by: Hack College
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The BBQ Grail
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Road Trip: Memphis In May Instragrams
16 May 2012 | 12:00 pmCopyright secured by Digiprove © 2012 Larry GaianOriginal content here is published under these license terms: X License Type:5License Summary: -
Review: “Simply Grilling” is simply good!
14 May 2012 | 9:00 amJennifer Chandler graduated at the top of her class with Le Grand Diplome and a Mention Tres Bien in Pastry from Le Cordon Bleu in Paris. She was featured on two episodes of the Food Network show Dinner Impossible and on Martha Stewart’s Everyday Food XM/Sirius radio program. She is currently a national spokesperson for French’s brand. She is also a full-time mom to two little girls, a freelance magazine writer, and the author of Simply Salads and Simply Suppers. I love books, especially cookbooks, so when I got a Direct Message on Twitter from Jennifer Chandler asking if… -
The great grilling debate: Gas vs. charcoal
13 May 2012 | 5:44 pmI thought this article written by Calum McKinney, a staff writer for DelmarvaNow.com was quite interesting, even though the caption on the picture, by photographer Matthew S. Gunby, is wrong about which smoker Robert McCoy is using. SALISBURY — Gas or charcoal? It’s springtime, and the smell of fresh-cut grass and grilling meat is beginning to seep back into the air, along with the perennial sounds of outdoor cooks arguing about the relative merits of grilling methods. Even among barbecue teams that are restricted to the use of charcoal and wood during competition, there’s… -
Voting For Mother of All Father’s Day Contest Begins!
13 May 2012 | 4:43 pmThe BBQ Grail’s Mother of all Father’s Day Contests is in the home stretch. Below are five, randomly selected entries, your job is to vote for the person who you think is most deserving to win. You may vote once per day until 11:59 pm on May 30th, 2012. Entry #1 (Cynthia Wright nominates Cynthia Wright At first I was going to nominate my husband for this outstanding, mouthwatering prize…but then I thought…what the heck…I am nominating myself for this bad boy. Don’t get me wrong. My husband is incredible. He is the best father to our 5… -
Winging It #1: Rippin’ Red Wing Sauce
11 May 2012 | 9:00 amI love spicy hot foods. Notice I didn’t just say “spicy.” These days the term “spicy” has become another word for “hot.” But in my book “hot” is hot as in mouth burning heat and “spicy” means lots of spice. Since not all spices are hot, spicy doesn’t have to mean hot. But when you combine plenty of spice and heat you get spicy hot. Why the explanation? Well although I love spicy hot foods I’m not a chile head nor do I like heat for heat sake. I’ve got to have some flavor too. And the heat…
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Cowgirl's Country Life
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Bloomin' Yucca, Mulberries ......and That Darned Moon
12 May 2012 | 3:52 pmThe weather has been wonderful the last couple of weeks. I'm taking full advantage of it while I can. I thought I'd get a head start on the birds this year and take a walk to my favorite mulberry tree in the pasture. I climbed the fence and headed to the nearest yucca to check out the blooms, they smell soooo good. I'm 5'6" tall and this bloom was just about eye level.... -
Crab Stuffed Salmon on the Char-Broil
12 May 2012 | 12:29 pmFor post number 5 as a guest blogger on the Char-Broil site, I opted to make more crab stuffed salmon. I loooove these. :) I seem to be craving seafood for the last few months and this salmon recipe is one of my favorites to make. Link to the first 4 posts As you can tell, I'm definately not a writer but if you get the time, please take a peek at my Char-Broil post #5 . Thank you! :) -
Venison Breakfast Fajitas on the Tractor Rim
8 May 2012 | 11:34 amAnother campfire breakfast from my last camping trip to the lake... I wish I were back out there now. :) I saved some of the grilled venison backstrap from the venison supper the night before.. Started a skillet of potatoes frying on the fire. Also started a pot of ham hocks and beans to simmer all day for ribs-n-beans that night. When the potatoes were -
Bacon Eggrolls.......not really sure what to call these. :)
3 May 2012 | 11:16 pmI lay awake in bed the other night thinking about the cold smoked back bacon I had in my freezer from the last butchered pig. I like to make bacon wrapped bacon but wanted to make something special for breakfast this time. I used some cold smoked back bacon... Sliced it thin..... Topped with eggs that were scrambled in butter with scallions and minced garlic.... -
A Red Glow in the Eastern Sky
2 May 2012 | 8:01 pmThe weather has been great the last couple of weeks. It's rained a bit and the temperature has stayed below 90 for the most part. The pastures are green and there are even a few wild flowers scattered about this year. I've been taking full advantage of it. :) It's odd to see a red glow to the east at sunset, but it was really pretty. :) I could hear the distant thunder
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Lakeside
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An Old Flame
5 May 2012 | 10:01 amIn 2010 Lakeside Smokers headed out to the Smoke in The Valley BBQ Competition in Green Lane, Pennsylvania. This was on the heels of a great 2009 season. We had a fantastic time at this comp, but the judges hated our food...really, really hated our food. It hurt. The year before we were dialed in. We were cooking good, developed a great system, and, of course, getting a little lucky. (Always important with competition BBQ). Our last comp before Green Lane was the 2009 Jack. We took 3rd in brisket and 7th overall; a nice finish to a great season. Over the 2009-2010 offseason we rested on our… -
Back to Lynchburg
29 Nov 2011 | 3:14 pmKris and I headed out for the 23rd Annual Jack Daniel's World Championship Invitational Barbecue on Tuesday morning. Along for the ride again this year were Al and Phylis Eastman, Ted Lorson, and Maggie. Joining us for the first time was our Nephew Zack Healy. We decided to drive straight through to Lynchburg, TN again this year. This decision puts us in Tullahoma, TN by 4AM. Great, we're here!! But nothings open. Well, except the Awful Waffle. So, while we wait for Budget to open, and the hotel to let us check in, we go get breakfast. The Waffle House at 4AM is an interesting place to say… -
La Fin du Saison
17 Oct 2011 | 5:58 pmIn one week the 2011 BBQ season will be over for us. We will be driving home from The Jack; undoubtably tired, hungover, sad, and happy. The goal of every season for us is to get back down to Lynchburg. To be fortunate enough to compete at The Jack Daniel's World Championship Invitational Barbecue. To eat at Miss Mary Bobo's, be part of The Parade of Teams, and party up on BBQ Hill with all of our friends. I love watching the sunset over the Hollow. I love the feeling I get in that open air pavilion. I love seeing everyone smile, laugh and drink. I feel their joy; it's palpable. I think that… -
The Jack 2011
3 Sep 2011 | 6:23 amThe Draw for the 23rd Annual Jack Daniel's World Championship Invitational Barbecue is now in the books. Congrats to all the teams that had their bung pulled. And a special congrats to my fellow New England and New York teams who are going down to Lynchburg to represent the Northeast this year. Of the 71 American teams going to The Jack, 8 of them are from New England and New York. Not bad for a bunch of Yankees! Massachusetts teams:Fatback Joe's BBQSmokin' Hoggz BBQSaucehound BBQI Smell Smoke!!!IQueLakeside Smokers New Hampshire teams:Feeding Friendz New York Teams:Mr. Bobo's Traveling BBQ… -
Maine
20 Aug 2011 | 3:20 amIt's the Monday morning after the Mainely Grillin' & Chillin' competition in Eliot, ME and looking outside from my window all I can see is sheets of rain coming down. And it dawns on me on just how lucky I am... Early on in the week the forecast was rain for Sunday. But as the weekend marched on the rain held off. It was cloudy for most of the day but the rain didn't start to come down until our drive home. That might not seem like a huge deal to some, but for us on the BBQ Circuit packing up our gear when it's raining just plain sucks. But, that wasn't the luckiest part of my weekend.
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Who are those guys? Competition BBQ Team
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Some thoughts on the dirty bird…
14 May 2012 | 7:56 pm..chicken The world of a KCBS competition cook revolves around the four main meats. Sure, at times there are a few ancillary categories which we cook, but for the most part, we spend a good deal of our awake or at least semi-conscious hours thinking about what we can do to improve or get an edge when it comes to the main four. Chicken, ribs, pork and brisket, it’s just what we do.As many of you are already painfully aware, I spend an inordinate amount of time pondering the why’s and wherefores regarding my feathered friend, the yard-bird. I have a previously self-admitted problem for… -
Waistlines and winning…is there a connection?
11 Apr 2012 | 12:44 pmA scientific study?Now before anyone gets into an uproar and accuses me of attacking those that might be considered “waistline challenged” I assure you, there is very little that would be considered scientific about my studies. For the most part, it is pure conjecture and hocus pocus just like most of my written words are that appear here and there each month. If my words offend anyone, I apologize in advance. There, that should take care of any possible lawsuits. If my words this month have not offended you, please be patient, eventually they will, just give them time.Now back to the… -
Okay, so you don’t want to toss the bums out…..
14 Mar 2012 | 9:23 pmIf we let them stay, let’s see how dedicated they really are.Caution: This is not a BBQ blog post,it is political, remember, you have been warned.So this week here in Maryland we are celebrating Senator Barbra Mikulski, she is being recognized as the longest sitting woman in the US Senate. She has been a member of Congress since 1976, 36 years if my arithmetic is correct. (when is the last time you heard the word Arithmetic?) My question is why? Why are we celebrating a person that has been on the public dole for this many years?I know, I know, I have many friends from above the isle that… -
THE BIG MEAT SLICER
10 Mar 2012 | 12:26 pmA test drive of sortsMike Fay is the President of the Mid Atlantic Barbecue Association. He is also the pit master for his own barbecue team Aporkalypse Now. In his spare time, he cooks with Jack’s Old South BBQ Team. When he is not cooking BBQ, he is thinking BBQ. So it is of no surprise to me that when he contacted the folks at Wusthof knifes with an idea he had for developing a knife for use by competition BBQ teams, they were more than receptive.When Mike asked me to test drive the new knife I was a bit apprehensive as I am a self proclaimed electric knife kind of guy. I will freely… -
…..boy, time flies when you are having fun
12 Dec 2011 | 1:06 pmIt is 2012 already.......It is hard to believe the year is ending. It seems like I just wrote my resolution column for 2011 and now here it is a new year. I have hardly had time to disregard all of my last year’s promises and goals and it is time to do it all over again. Of course as is always the case, I am exaggerating a bit when I speak of complete disregard of my 2011 resolution list. Upon looking back, I really didn’t do too badly when it comes to the results I desired, but as we all know, there is always room for improvement. More particularly, when you are talking about me, there…
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MAD MEAT GENIUS
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MOTHERS DAY
13 May 2012 | 2:00 amI love you Mom!! -
DOUBLE D BBQ
11 May 2012 | 2:30 amThis was an adventure in futility and perseverance. ‘Double D BBQ’ is a small barbeque restaurant located in Oakland, California. They have a reputation for having some of the best BBQ in town. They are only open 4 days a week with limited hours and even then are known for not always being open. To complicate the scenario they are in a location that is not easily found. Our first attempt at going to Double D BBQ we could not even find it. We had the address but no GPS.(1240 1st Av.) Simple enough address but not easily found in the maze of the numbered streets of the area. My second… -
VISUALIZE WHIRLED PEAS
9 May 2012 | 1:40 pmIt is several days away from harvest. I have been guilty of sneaking a taste of these immature peas. They are so sweet they taste like green candy. For now I can only Visualize Whirled Peas. -
TEXAS ROADHOUSE
7 May 2012 | 9:50 amIt was one of those lazy days. We just did not feel like firing up the BBQ or turning on the stove. It was time to visit the ‘Texas Roadhouse’. There are numerous locations of this franchised establishment located throughout the country. We walked through the door and were greeted with a refrigerated case of hand-cut steaks to view. You can choose the beef that strikes your fancy and it will be grilled to your liking. We also noticed a big barrel of peanuts surrounded with spent shells on the floor. The restaurant was decorated with a cowboy/western theme. We were seated immediately and… -
VIDALIA ONION PIE
5 May 2012 | 2:30 amChef JP is an accomplished chef who shares his recipes on "The Chef from Hell". Chef JP had a special recipe for Vidalia onion pie. Ms. Goofy procured these sweet bulbs of Vidalia for our pie.Onions, butter, sweet Madeira wine eggs and cheese was cradled in a crust of ‘Ritz Crackers’. . We accompanied our pie with a chicken breast studded with asparagus, cheese and prosciutto. Thanks Chef JP.The Chef from Hell
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huckshut.com
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VIDEO: BBQ Bob shows us the Cyber Q wifi unit
29 Apr 2012 | 5:55 pmTweetWe caught up with BBQ Bob the other day and he gave us a look at the newly released Cyber-Q wifi unit. Hit the jump for the video -
Review of the Meadow Creek TS-60 Smoker
26 Apr 2012 | 7:30 amTweetThe Meadow Creek TS-60 is built like a tank. The smoker itself weighs 425lbs minus the trailer. As you can see here this unit has a charcoal basket in which we definitely had problems pulling out. Charcoal / Wood basket We were able to maintain a temp of 300 degrees for 3 hrs off of one split of wood and 10lbs of charcoal. We were able to maintain the temperature as long as we added a split every hour thereafter. Here is a few photos that will give you the idea of the guage of metal and fasterners you’re… -
VIDEO: The Train Smoker
25 Apr 2012 | 6:54 amTweetWe were at Pork in the Park in Salisbury Md this weekend and our neighbor had a smoker disguised as a train. John was nice enough to allow us to explain it. Check it out!!! -
Kingsford to release groundbreaking propane tank!!
30 Mar 2012 | 7:47 amTweetWe’ve been hearing grumblings as of late regarding a groundbreaking product from kingsford. We’ve double-checked our sources and indeed we have confirmed this to be rock solid. What you see here is a Hickory infused propane tank brought to you by the great minds at Kingsford!! Word on the street is that you can look for this to be revealed on Memorial Day weekend. We also hear that there may be more word on this within a few days. At the time of this posting there is no other place on the internet reporting this other than a video from Clint Cantwell of Smoke… -
Updated: Are we looking at the BBQ Pitmasters Season 3 judges?
17 Mar 2012 | 11:01 pmTweetWell it sure looks like it to us. Looks like Myron Mixon is back as a judge and now Tuffy Stone is as well. We’re not sure who the other guy is all the way to the right but we’ll update this post once we’ve figured that out. **The 3rd judge is Aaron Franklin** Photo Credit: Nancy Duncan Montgomery
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Barbecue Master
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El Patron mexican restaurant in Salisbury, NC - Five Stars
9 May 2012 | 9:14 pmEl Patron Mexican Grill & Cantina in Salisbury, North Carolina I mentioned I love Mexican food (and lived down in Dallas, TX), and one of my college students told me that I had to check out El Patron. I'd never heard of the restaurant or seen it, and I've lived here all my life. That's one thing I love about college kids. They check out all the nooks and crannies. You can Google and GPS El -
Brenau BBQ Championship - Georgia - May 25-26 2012
5 May 2012 | 3:28 pmRibs on the Smoker at Brenau Barbecue Championship "It's said of Southerners that we do not know strangers, rather people we haven't yet met," says Jim Barco, Senior Vice President of Brenau University in Gainesville, Georgia. He'll be meeting many old friends and new ones at the 4th annual Brenau BBQ Championship. Jim dropped me an email after reading about my love of barbecue on the -
Barbecue Master Blogging for Sears "Grilling is Happiness"
18 Apr 2012 | 10:23 pmCheck out the Sears "Grilling is Happiness" Blog I'll really excited to be part of the Sears "Grilling is Happiness" project. It's a summer project featuring some of the top bloggers in grilling and barbecue. For those of you who know me in person or have been following my Barbecue Master blog for some time, you'll know that I'm just a girl with a grill (well - a lot of them at this point) -
Zip Sauce - Looking for the Extra Flavor on the Grill?
31 Mar 2012 | 2:13 pmZip Sauce - Maybe This is What Your Grilled Food is Missing If you are just tossing your meat on the grill, then you're probably not getting the flavor burst that you've had when eating out at a good restaurant or off your friends grills who have learned to season up. Michael Esshaki, a Michigan chef who is known for his skills with Italian foods, noted that the best steaks in his area were -
Barbecue Master Makes Frugal Dad's Best Barbecue Blog List
30 Mar 2012 | 8:56 pmFRUGAL DAD WINNER TOP FOOD BLOG Frugal Dad likes me. That's good, because he doesn't even know me. He just picked out what he considered the best barbecue blogs online, and he found me and put me on his list. I do want to thank my fans, readers, and drop by visitors, because this outdoor cooking blog would not be find-able if you guys didn't check in to read my work and use my tips. Barbecue
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BBQ Sauce Reviews
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Oakridge BBQ Secret Weapon Pork & Chicken Rub
15 May 2012 | 7:55 amLet’s take a look at the rub for today — Oakridge BBQ‘s Secret Weapon Pork & Chicken Rub. The Story Oakridge BBQ is based out of Kearney, MO, and is owned by Michael Trump. In 2002, Trump started his first competition barbecue team. Trump was not satisfied with the commercially available rubs on the market at the time, so he came up with his own blends. He is committed to using only the top ingredients in his seasonings. Another great thing is that 10% of profit from every sale immediately goes to supporting local, national, and international outreach… -
Okie Steak House Barbecue Sauce (4/5)
14 May 2012 | 6:00 amWhen I first heard of and saw this bottle of BBQ Sauce from Okie’s Steakhouse, I was a bit skeptical. I’ve had other BBQ Sauces from companies known for “steak sauce” and I really didn’t care much for it. So my expectations were very low. But when I tried this sauce, and then cooked with the sauce, I became a believer in this salty little number with a bite. Lots of ingredients. Nice story. Yum (this is my grill pre-GrillGrates). Nice dark color with SPECKS. Loved the dark color and appearance of this sauce. Here’s a spider chart that shows how I… -
Free Stuff Friday: Mr. Bar-B-Q Stainless Steel Hot Dog Roller
11 May 2012 | 8:16 amNot everyone likes sauce (sad to say…), but EVERYONE loves free stuff, especially free HOT DOG stuff! Here’s a fun one! We’re giving away 3 of these handy dandy hot dog roller cookers that make it easy to grill a perfect hot dog! Don’t believe me? Check out Jay Prince’s review of these modern metal meat spinners. TO WIN YOU MUST COMPLETE BOTH TASKS BELOW: Like Mr BBQ’s Facebook page (tell them BBQ Sauce Reviews sent you) Comment on this blog answering the question: what are your favorite hot dog toppings? Contest Ends Sunday May 13th at 10PM EST. -
Big Butz Cranberry BBQ Sauce Review (5/5)
10 May 2012 | 6:00 amThey say it takes a real man to wear pink, but the pink color on the label of this sauce simply made me nervous. I was skeptical, thinking it was going to overload my tastebuds with cranberry. Growing up in Massachusetts and spending summers down at Cape Cod driving past cranberry bogs and the Ocean Spray factory, I am no stranger to the taste of cranberry. The flavor is strong & sweet with a slightly sour/bitter twist – and in my opinion (before trying this sauce) is that cranberry’s don’t belong in BBQ sauce in its unfiltered form – just like adding fruit to most beers… -
Review of the Cook-Air Grill
9 May 2012 | 7:00 amFor this week’s review I was sent the Cook-Air Starter Kit from Alain Dubois at Cata Marketing Inc. The Cook-Air is a portable wood burning grill constructed of 304 stainless steel and weighs in at 17 lbs. The base of the grill always stays cool, so the entire unit can be set on a tabletop without worry of damage to it. The base also has rubber feet so it won’t slide around. Items included in the starter kit are a cleaning brush, tongs, 120-volt electrical adapter, 12-volt car adapter, cooking grid handle, a retractable warming rack, a carry bag, as well as a bag of wood pucks…
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The BBQ Central Radio Show
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May 15, 2012
15 May 2012 | 9:00 pmHour 1: My first guest tonight (9:14pm EST) is friend of the show, Heath Hall from Pork Barrel BBQ. Well known as THEE best marketers in the industry, Heath will talk to us about their new YouTube series "Can You Grill It" as well as a number of other items to include their BBQ restaurant getting nominated in Food & Wine Magazine for the Best BBQ Joint in VA. At 9:35pm EST, regular contributor to the show, Malcom Reed ofKiller Hogs BBQ Team, joins me to talk about the upcoming weekend. Killer Hogs will be loading in tomorrow to start preparations for the… -
May 8, 2012
8 May 2012 | 9:00 pmHour 1: My first guest tonight (9:14pm EST) is Bob Trudnak from The BBQ Guru. Their new product was launched 2 weeks ago that is once again changing the face of the automatic pit tempreature industry. Bob will be telling us about the CyberQ Wifi unit. At 9:35pm EST, Ryan Newstrom, pitmaster of Big T'z Q Cru, joins me to talk about his win this past weekend...which also happens to be his 2nd GC in as many tries. Ryan will recap the weekend and also be breaking some HUGE news with us live on the show tonight! Hour 2: At 10:14pm EST, one of my… -
May 1, 2012
1 May 2012 | 9:00 pmEl Fuego Fiasco, Sauce Review and BBQ Radio Round Table -
April 24, 2012
24 Apr 2012 | 9:00 pmHour 1: My first guest tonight is the current President of the KCBS and the Pitmaster for the BBQ'rs Delight competition team, Candy Wevaer. candy will be talking about her RGC this past weekend as well as chatting about some KCBS information as well. Monthly contributor to the show and About.Com's BBQ and Grilling expert, Derrick Riches, joins me to talk about some new items hitting the BBQ and Grilling market. Hour 2: Leading off the second hour is my cousin, Scott Volpe. He is not a bbq or grilling expert per say. However, I am having him on tonight to… -
April 10, 2012
10 Apr 2012 | 9:00 pmHour 1: My first guest tonight is Matt Dalton from Leftcoast Q BBQ Team. Lefcoast just won the Ultimate BBQ Showdown East Vs. West in Wildomer, CA this past weekend. Matt will recpa the event and we will also talk about some hot-button BBQ topics as well. Creator of Nibble Me This, a wonderful BBQ and Grilling website, Chris Grove will join me to close the first hour. Chirs is going to cover his new quest of competition BBQ, hit some recently gotten products and talk a bit about his other ventures. Hour 2: Leading off the second hour interview segment is HomeBBQ.com pitmaster, Kevin…
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divaq.ca
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My recommendations for Mother’s Day Giving for 2012
11 May 2012 | 11:35 amEach year Mom’s everywhere will be treated to he obligatory Card, flowers and dinner out. If they are lucky maybe breakfast in bed or brunch. How about something different for your Mom. Something that shows you put thought and care into her special day. My first recommendation isn’t BBQ. This may come as a shock. As a Mom of 3 and a busy one at that I like nothing better than coming home to a clean house. Yes that makes me very very happy. IF the laundry is done even better. Even if you are broke a little sweat equity is sure to make your Mom happy. I love these coupon templates. -
Richard’s BBQ Salisbury NC
11 May 2012 | 6:48 amContinuing on my personal NC BBQ tour of NC Historic BBQ joints I stopped in a cute place – Richards BBQ in Salisbury NC. Eastern Carolina style sauce is served here. Apple cider vinegar, red pepper flakes and a touch of sweetness. Straight forward and moist hand chopped BBQ. You walk into this place and you want to stay. The walls and booths and chairs are all inviting. They even have a small salad bar. The place is impeccably clean. There is a poster menu showing pictures of all the plates they serve in addition to paper menus. The ladies at the counter are all sorts… -
Smileys Pit Cooked Barbecue Lexington NC
10 May 2012 | 5:00 amAlong the North Carolina BBQ Trail I stoped at Smiley’s Pit Cooked Barbecue. Smiley’s has been making pit cooked BBQ for over 50 years. They use hickory wood. They have changed ownership a couple of times but the food has always been NC BBQ. I found something different at this particular BBQ joint you could ask for half brown pork. Half brown to them means with bark. Options you can ask for are chopped or sliced. The tables and benches haven’t changed in years. Its got a really nice comfortable vibe to it. Sepping back in time its like going to visit an… -
Char-Broil All Star Blogger Event at Serenbe
9 May 2012 | 9:35 amA couple of weeks ago I had the great opportunity to head to Atlanta Georgia for the Char-Broil All Star Blogger Event. It was a really interesting event that brought together some of the fine folks from Char-Broil and some of the All Star Bloggers: Julie Reinhardt From She Smoke Catherine Mayhew -Put Some South in My Mouth Christo Gonzales-Chez What? Scott Thomas-Grillin’ Fools Curt McAdams-Live Fire David Olson-A Bachelor & His Grill Barry Martin – Chief Grilling Officer Charbroil Attending from Char-Broil Michelle Zeller, VP Marketing Michael Williams, Social Media… -
Pizza on the Big Green Egg – Pizzapalooza
6 May 2012 | 7:06 pmI have a serious obsession with making pizza on my BGE. It makes wicked good pizza among other things. However I cannot ever seem to make just one or two. No it just has to be a big variety. This is a great thing to do if you have leftover bits in the fridge. Not enough to make a meal out of them but enough to make a pizza or 5 Our pizza ingredients were: sauteed mushrooms rapini with evoo and sliced garlic green and black olives thinly sliced red onions roasted red peppers arugula parmesan Drained seasoned stewed tomatoes basil oregano granulated onion steamed acorn squash grilled chorizo…
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BBQing Tips From Deep In The Heart Of Oregon!
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Beef Loin Tenderloin Steak Filet Mignon
3 May 2012 | 3:31 pm Beef Loin Tenderloin Steak Filet Mignon Beef Loin Tenderloin Steak or Filet Mignon is a prime cut of meat. It comes from the back rib cage of the beef ...is very tender and usually can be cut with a fork. When prepared on a BBQ grill, and served up, it can go down the hatch very smoothly. 'Tis not very cheap, but it's a lot cheaper than going to a restaurant and paying them to cook it for you. Preparation before grilling is almost nil. You can add a little Rub or spice but it's not a neccessity. Fire up the barbie and take the meat out of the fridge and… -
Pork Loin With Mustard
29 Apr 2012 | 9:57 amPork Loin With Mustard If you are going to eat meat and want to get towards a little healthier, barbecuing/cooking a a pork loin roast may be the answer. All and all they are a pretty lean cut of meat. Usually, we purchase our pork loins at Costco. They are huge so we cut them in thirds, barbecue one and freeze the other two. Above I am using a gas grill to cook the loin. Also, I am using a water pan and grill between the flame and the pork. This is a form of self-basting and helps immensely to add moisture and tenderness to the pork, or any other kind of meat. It's a form of… -
Little Italy Seasoning
12 Apr 2012 | 2:35 pmOne of the best seasonings since "sliced bread" is Chef Paul Prudhomme's "Little Italy Seasoning" Blend. I am always looking for new types of seasoning, especially in my meat sauce for pastas. Yes, it's super for a pasta sauce but how about using it as a Rub for meat, poultry, pork, seafood? The answer is, "outstanding"! And, there are other uses: Popcorn, French Fries, Salads, Eggs, Stews. Are you starting to get the picture? It adds a little heat to things, but not overbearing. The cost is not overbearing either...two 16oz cannisters for $23.74...it will last for… -
Russian Dressing As A Marinade
10 Apr 2012 | 10:49 amChicken And Russian Dressing A favorite way to fix a whole chicken is using Russian Dressing as a marinade. The only brand I know about is Wishbone. Whether you fix this on the BBQ, or in the oven it just turns out "marvelous-like"! Russian Dressing has all the ingredients that make for a super marinade. Personnally, I barbecue all year around. I have two grills and both are under cover, so it's no sweat to get out there. But, if you can't barbecue things, the next best thing is a clay pot or a Dutch Oven. The whole idea is to keep the chicken as moist as you can and a… -
Grilled Fresh Pineapple
7 Apr 2012 | 10:01 amGrilled Fresh Pineapple One of the true pleasures in life is grilled fresh pineapple. It's easy to fix, it's easy to eat and very easy to like! It makes for a great dessert, snack, whatever. This is a simple method to prepare it and the results will be impressive to friends, family and you. There are a couple of ways to core a pineapple, but the easiest way I know is this method: 1) Remove the outer stalk by simply twisting it off 2) Cut a little off each end of the pineapple so that it will lay flat on a cutting board 3) Cut off the skin by cutting the pineapple…
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Sir Porkalot Qlog
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Habanero Key Lime Pie with Crispy Pork Bits
14 May 2012 | 1:28 pmOn Saturday I picked up 3 lbs of belly, and scored it up and rubbed it lovingly with kosher salt. Let is sit for a while to let the salt start pulling the moisture out of the skin and fat. … Continue reading → -
Rib Meat Carnitas
18 Mar 2012 | 10:05 pm]A couple of days I ago I made some St. Louis Style Ribs, and ended up with about 6lbs of rib trimmings. Today I decided to turn those trimmings into Carnitas. I removed the bones, and chopped the pork into … Continue reading → -
Pied Du Cochon
5 Feb 2012 | 7:23 pmOtherwise known as Pig Trotter, or Pig Foot. The traditional method is to slice open length remove the shank bone and tendons, stuff then sew back together. I used a method in Michael Ruhman’s book, which uses a knife … Continue reading → -
Pork Tenderloin Stuffed with Cheese & Sausage
18 Dec 2011 | 3:51 pmI was invited to a Christmas party to a friend of a friend’s party. So I wanted to come up with some type of a finger foods or small plate item. I decided to go with the Stuffed Pork Tenderloin … Continue reading → -
Big News for 2012 BBQ Season
6 Oct 2011 | 10:49 amSirPorkalot is headed west. For those of you that have been saying to yourselves: “Gosh, I really wish Sirporkalot would bring that North Carolina Q to Northern California (and I know that is all of …….. okay well I think … Continue reading →
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BBQ Smoker Site
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My National BBQ Month 2012 Heroes
14 May 2012 | 11:54 amCelebrating National BBQ Month 2012 National BBQ Month is upon us, and if you’re a regular reader of the BBQ Smoker Site there’s every chance that you’re already in full BBQ Swing! Team Unknown BBQ – Winter Haven, FL Aside from May being my birthday month… (tomorrow to be exact!), I love this month because it’s a great time to reflect on my own celebration of BBQ. How do I celebrate this time honored tradition? Well, by reading up on as many publications as I can, cooking it whenever I’m able, attending and blogging about competition BBQ events,… -
BBQ Smoker Friday Best Bets
11 May 2012 | 10:05 amBBQ Smoker Friday Best Bets Back in full swing, I have another “share the Food Love” BBQ Smoker Friday Best Bets post hot off the digital press! I really love this series, because it lets me share with you posts from some of the better food bloggers out there. You’ll find great food photos, recipes, and more in this edition! As always, I invite you to comment here or shoot me an email if you know of a food blog that you feel should be featured here. I’m always open to the new, interesting, and exciting finds from the world of CHOW! Ok. Without any further… -
Backyard BBQ to Pro – Making the Move
9 May 2012 | 9:53 amBackyard BBQ to Pro – Making the Move I’ve been running the BBQ Smoker site now for a few years, and one of the best parts about writing on this blog is that it puts me in contact with people all over the world who enjoy the fine art of “Low and Slow.” Many times they just want to touch base and share some information about their cook teams or comment on an article. However, I do get questions from time to time about things I think are worthy of sharing on the site. In this case I got an email from a reader who lives right here in Imperial Polk County, FL -… -
Smokin’ with the Dutchess – Smoked Salmon and Pasta
8 May 2012 | 11:56 amIt’s Smokin’ with the Dutchess time again! Today’s Hanneke has a great take on smoked salmon and pasta for us to drool over! If you find that you’re ever at a point where you want a break from your BBQ Smoker (perish the thought!), her take on this recipe might just give you the respite you seek! Of course, there’s nothing quite like smoking your own fish. However, if you don’t have the means – or you just don’t want to spend the time during a busy week, this Smoked Salmon and Pasta – The Dutchess has you covered! Smoked… -
Santa Fe College Bradford Fest Boots-N-BBQ Cook-Off
7 May 2012 | 12:08 pmOn May 18-19, get set to enjoy this year’s Santa Fe College Bradford Fest Boots-N-BBQ Cook-Off! With proceeds going to fund student scholarships to Santa Fe College in Gainesville, Florida, the Santa Fe College Boots ‘n BBQ competition cook-off stands as one of Florida’s best and worthiest annual BBQ events. Similar to what we’ve seen on TV shows like TLC’s BBQ Pitmasters, BBQ cook-off teams from Georgia, Alabama, and Florida compete annually for top prizes and to see which teams will show the skill (and good fortune) it takes to bring home a piece of the thousands of…
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No Excuses BBQ
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Breaking the Rules… Again
14 May 2012 | 9:54 pmChicken satay is supposed to be on skewers. And I’m pretty sure you shouldn’t be using something called “Pig Pollen” as a base spice for it, either. At least half were flavored in a (more-or-less) traditional manner… And yes, that grill was very clean before I started. Looks like I get to do that over again soon. The more-or-less traditional satay were those in the back. I didn’t have enough spice mix to cover all of the chicken, so I reached in the cupboard and pulled out some Big Butz Pig Pollen. Some that had been hanging around since the test-batch days. It… -
SWMBO Surf & Turf
13 May 2012 | 7:37 pmIt’s Mothers’ Day and SWMBO picked the menu. Or at least approved of it, as she wanted Trashbag Taters and I was able to talk her out of it by offering up some fresh jicama slaw instead. On the menu was Teriyaki Strips (with the addition of some fresh-grated ginger), grilled Cajun shrimp, mushrooms in foil, balsamic carrots, and the aforementioned jicama slaw. The meal was well-received; as the commercial says “mom-tested, mother-approved”. The only issue I have with this meal is the clean-up afterward. Teriyaki strips by themselves make a huge mess of the grill, and… -
Upscale Beanie-Weenies
12 May 2012 | 8:57 pmAfter a week of pressure-washing, yard maintenance, and all the corresponding aches and pains that go with them, I was ready for some comfort food. Especially after driving for 3 hours in traffic behind slow drivers dazed by the sun (these are the same people that speed up when it’s pouring down rain) with a non-working iPod and no decent radio stations for company. So out came the onions and peppers, the habanero-mango chicken sausages, a couple of cans of beans, and that cast iron skillet I used last week on the chorizo-chicken wraps. The peppers and onions went in first, followed… -
Afterburner Chicken
9 May 2012 | 10:00 amThe mothership was fired and loaded with chicken wings and taters last night. About 10 pounds of chicken wings; so much so that what started out as two baskets of trashbag taters had to be combined into a very large basket to make room on the grill… The wings were dusted with some homemade rib rub (it’s not just for ribs anymore), cooked indirect on the grill until almost done, then basted with a mixture of Big Butz No Butz sauce and melted butter and left to cook until it was time to run off to a special meeting of a board I serve on. Or in this case, serve to. No pictures exist… -
Walk the Wok
7 May 2012 | 8:47 pmI spent another beautiful spring day pressure-washing decks, driveways, and walks, so it seemed only fair to make dinner as easy as possible. And not much could be easier than some spicy green bean chicken cooked up in the wok on the BS Keg. Tonight’s batch consisted of two chicken breasts sliced thin, then marinated for about 15 minutes in a mix of corn starch, soy sauce, minced garlic, Sriracha sauce, and some Red Boat Fish Sauce. Once the chicken was cooked it was joined by sliced onion, carrots, string beans, water chestnuts, and a 1/4 cup of water. The end result disappeared…
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Char-Broil LIVE
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Sish Kabobs with Beano’s Deli Condiments
15 May 2012 | 9:39 amShish Kabobs with Beano's Deli Condiments Ask any of the Char-Broil TRU-Team traveling the nation this summer and they will tell you: Beano’s Deli Condiments are excellent!” Immediately followed by the question: Have you tried them?” I know. It happened to me when I visited with the TRU-Crew in Long Beach, CA earlier this spring. And I heard them pose the same question for literally thousands of visitors to the Char-Broil display and tasting tent. So I tried Beano’s Deli Condiments on just about everything. Twice. OK – three times. They are right. -
Secrets of the Char-Broil All-Stars: DivaQ Part Deux
14 May 2012 | 4:21 amDanielle Dimovski is DivaQ! Danielle Dimovski, Char-Broil All-Star is Canada’s highest ranked competitive BBQ’er on the KCBS team listing for the last 3 years. Her passion for BBQ knows no boundaries. She lives breaths and eats BBQ traveling all over North America competing in a variety of sanctioned BBQ Competitions and eating anywhere BBQ is served. Danielle is often referred to by those her know her as “DivaQ” – and that is also the name of her competition BBQ team. Danielle will be featured on The Weather Channel Saturday Morning, May 19 LIVE from Memphis in… -
Lighten Up Cobbler on the Grill!
11 May 2012 | 7:51 pmPrintLighten Up Cobbler on the Grill! Rating: 51 Yield: Serves 8 to 10 Ingredients1/4 cup (1/2 stick) unsalted butter 1/4 cup canola oil 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 3/4 cup 2% milk 1/3 cup agave syrup 1 teaspoon pure vanilla extract 4 peaches (about 1 1/4 pounds), halved, pitted, and sliced into eighths 2 cups (1 pint) blueberries Frozen Yogurt, for serving Mint, for garnish InstructionsHeat the grill to 350°F. Place the butter and oil in a 10 1/2-inch cast iron skillet and transfer to the preheated grill to heat, 5 to 7 minutes. Meanwhile,… -
Grilled Entrecôte with Red Wine Compound Butter
11 May 2012 | 7:41 pmPrintGrilled Entrecôte with Red Wine Compound Butter Rating: 51 Yield: 4-6 Ingredients1 cup dry red wine 1 shallot, sliced 1 clove garlic, smashed ½ cup (1 stick) unsalted butter, at room temperature 1 tablespoon chopped fresh flat-leaf parsley Coarse salt and freshly ground black pepper 2 (1¾-pound) boneless rib-eye steaks, each about 2 inches thick 2 tablespoons canola oil InstructionsCombine the red wine, shallot, and garlic in a small saucepan; bring to a boil over high heat. Boil until the wine is reduced to about 1 tablespoon, 12 to 15 minutes. Remove from the heat and cool. Put the… -
Grilled Okra Skewers
11 May 2012 | 7:38 pmPrintGrilled Okra Skewers Rating: 51 Yield: 4-6 Ingredients4 jalapeños 1½ pounds okra, stems trimmed 1 tablespoon canola oil Coarse salt and freshly ground black pepperInstructionsSlice the jalapeños into coins about ¼ inch thick. Thread the okra crosswise onto 2 skewers, building a ladder of sorts so the okra won’t spin on the skewer and inserting slices of jalapeño every other pod or so, depending on how much kick you want. Brush with canola oil and season with salt and pepper. Transfer to the medium-hot grill and cook until bright green and tender, 2 to 3 minutes per side. Remove…
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Kevin's BBQ Joints Blog
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Southern Hospitality BBQ – 3rd Location – Denver, CO
15 May 2012 | 11:48 amI had heard for a while now that Southern Hospitality BBQ wanted to expand past their NYC and Hell’s Kitchen locations, but didn’t realize that Denver, Colorado would be the next stop. Per this story in the Denver Post, the new location with be in the historic St. Elmo hotel in Lower Downtown (LODO) and they are looking an October opening. From the article, “The original restaurant , which opened in 2007 on Manhattan’s Upper East Side, as well as its 2011 Hell’s Kitchen successor are both models for the 30-store franchise roll-out agenda.” Interesting to… -
Randolph’s Smoke House – Los Angeles, CA – New (sort of) BBQ Joint
5 May 2012 | 8:52 pmI kind of pride myself on knowing about a new BBQ Joint before anyone else (or at least among my immediate friends), but this one slipped through the cracks big time for me. Randolph’s Smoke House, nestled east of Inglewood and north of Compton is a already a gem (only over a year old) and a joint that I am dying to head out and try one of these weekends. Photo courtesy of Yelp Per LA Weekly, you may recognize owner Stephen Randolph from his recent job as owner of Chambers Shine Parlor and Shoe Repair. Seems he just followed his passion for BBQ and turned the kitchen next door to his… -
Bitterroot BBQ – Seattle, WA – New BBQ Joint
3 May 2012 | 11:31 pmJust was forwarded this article by Tan Vinh of the Seattle Times on a new BBQ Joint in Seattle, Washington called Bitterroot BBQ. Photo courtesy of Daily Candy Tan Vinh writes, “What to write home about: The buttery strips of beef brisket, with the fat glistening, were juicy and tender. Don’t you dare cut off that slab of fat. Two sides that stand out: the sweet and spongy apple-pretzel stuffing and the salty fries. The pork belly ($14), cured and smoked, is one of your cheaper meat options. Some cornbread with honey butter goes well with that.” Photo courtesy of Dan I… -
Milt’s Pit BBQ – Kyle, Texas
3 May 2012 | 10:42 pmHere’s a nice piece by Annie Drabicky from Community Impact Newspaper on Milt’s Pit BBQ in Kyle, Texas. Photo courtesy of Annie Drabicky My favorite quotes from the article are, “Milt’s also offers three types of sausage—jalapeño, a more traditional Polish version and rings from Kreuz Market in Lockhart. Milt’s will go through about 1,500 pounds of meat per week, as well as 75–100 loaves of bread and countless pots of homemade sides that include beans, coleslaw, potato salad, green beans made from a recipe from Thurlkill’s mother and more.” Have you been to… -
Tribeza “Behind the Scenes with Central Texas BBQ Kingpins” – BBQ Video
2 May 2012 | 12:53 amHere’s a great video from Tribeza entitled “Behind the Scenes with Central Texas BBQ Kingpins” featuring John Mueller of JMueller BBQ, Aaron Franklin of Franklin Barbecue, Shane Stiles of Stiles Switch BBQ & Brew, and Scott Roberts of The Salt Lick. I’d like to make a witty comment or two, but the video pretty much speaks for itself. Enjoy. What do you think of the video? Have you been to these (4) locations? Which one is your favorite?
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The Dutchess Cooks
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Salad with Steak and Blue Cheese Dressing
12 May 2012 | 5:31 amThat’s a lot of salads, I hear ya! But it’s so easy and quick and this one is sooooo good, you’ll want it more and more! Check it out: And guess what’s new???? I found jalapenos!! Finally.. it was already possible to order them online but the quantity scared me off, so that never happened. Now I could buy 6 cute beautiful ones! The marinade for the steak is a bit weird, it was a first attempt but woah! Awesome! I have to say, if will taste even better if I had grilled the beef on the BBQ, but instead I grilled it in the cast iron grillpan. Not bad, but not the same. -
Crawfish Salad
10 May 2012 | 2:45 amHow about a nice salad today? A mixed green salad with crawfish! Or crayfish if you’re located more southern. Simple, easy, quick and most of all awesomely delicious! You like crawfish? Assuming you’re also a fan of seafood (like me), and are willing to do about just anything for shrimps, then I think you’ll like these tiny parts. Yes parts, because for this salad you only use the tail meat. Most of the time (at least over here) you can only buy these tail meat parts, so you don’t have to worry about going through a lobster-like horror scenario. But, from what I’ve heard, if you… -
Pasta with Smoked Salmon
3 May 2012 | 8:24 amHere we go again, it’s fish time today! Delicious smoked salmon with pasta (or the other way around)! Okay I admit, I didn’t smoke the salmon myself, sorry… but when you will have this on your plate, you will be just as happy as I was! It’s been mentioned before, but it’s so important and so I’ll tell you over and over again: it all depends on quality. Quality of the food that you buy. For example, for this recipe you need smoked salmon. You could go to the supermarket and buy those sealed packages that, according to the label, contains the best quality and only costs a fraction… -
Cream Cheese Chicken
2 May 2012 | 3:18 amLast week I added a “question” on facebook: what recipe should be next posted here. I added a number or different recipes, but the cream cheese chicken won!! Hurraaayy! Great choice friends, and thanks for answering! The other recipes will follow soon though..no worries! This recipe is something I’m making for years now and it never gets boring. And luckily it fits perfect into my new way of eating (or actually eating in a different and more healthy way). And I can hear you asking now: healthy with all the cream cheese and fat stuff???? Yep, believe me. No more carbs for a while and… -
Creamy Meatballs with Mushrooms
26 Apr 2012 | 9:30 amThis isn’t the first meatball recipe here on my website, but be honest, can you ever have enough recipes for those??? Neh…didn’t think so either! If you want to check the other meatballs recipes, how about Chili Cheese Meatballs?? Or Meatballs and BBQ Sauce?? Or Red Wine and Meatballs?? Hey maybe Cold Pasta Salad with Meatballs?? Anyway, these will keep you busy for a while! But first, try these ones, they’re goooood!! Due to a lack of time, I’ll just give you the recipe, hope you don’t mind…. Ingredients: 1 lb ground beef 1 egg yolk 1/2 cup of grated…
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Grill Grrrl Blog: Grill Girl, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes
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Mich Ultra Light Cider Picnic Pack Giveaway
14 May 2012 | 6:15 amGet your picnic on with this picnic-pack giveaway from Michelob Ultra LIght Cider. Cute color-coordinated items including a table, picnic blanket, cooler, napkins and a cutting board from Crate and Barrel. In time for summer, Michelob Ultra has come out with a light cider that is as refreshing as it is guilt-free. While most cider beers can be rather heavy and sweet, Mich Ultra’s light cider is light, effervescent, and only slightly sweet making it the perfect accompaniment for a picnic or backyard bbq. In fact, when thinking of drink choices for a picnic- light cider is a great… -
Smoked Mountain Trout Made on My New Stovetop Smoker
7 May 2012 | 6:45 amSmoked trout- like crack rock on a plate! What is great about being GrillGrrrl is that everyone loves to talk to me about their BBQ and Grilling experiences, regardless of background. Who doesn’t love to eat great food? It’s the common denominator of human experience. So I was totally shocked to find a stove top smoker arrive at my doorstep out of the blue a few weeks ago from a good friend I know from the Miami sailing community. Not only is my friend Oren adept at fixing racing boats, he’s also an avid BBQ-er and we had a lenghty discussion about his stove top smoker he… -
Grilled Blue Cheese and Herb Stuffed Tomatoes
2 May 2012 | 7:11 amThese stuffed tomatoes pair perfectly with a nice steak and a glass of Red wine. I’m always looking for fun veggie side dishes to put on the grill to compliment whatever main course I am a making. Tomatoes, stuffed with blue cheese, grilled to melted and charred to perfection are the perfect compliment to a nice steak. Throw in some fresh herbs, a dash of balsmic and some fresh grated sea salt and pepper, and you have yourself the perfect grilled side dish that is as colorful on the plate as it is tasty! Ingredients: (serves 4) 4 medium sized tomatoes 6 oz blue cheese, crumbled 1 bunch… -
Grilled Baby Artichokes with Chefs Dressing
25 Apr 2012 | 7:15 amBaby artichokes take less time to cook than standard artichokes which is an added bonus! Grilled artichokes are my utmost favorite thing. They can be a little work intensive in the prep but they are oh-so worth it! The grill adds so much flavor to the chokes that you don’t really need a sauce, but I am a sucker for a dipping sauce so I made this yummy sauce to go with it inspired by the Chef’s Dressing at Houston’s Restaurant. Houston’s usually serves their Chef’s Dressing with their smoked salmon appetizer, but I thought this would be the perfect compliment to… -
Best of the Web: BACON RECIPES- Bacon Ice Cream, Bacon Mayonnaise and a Bacon Coffin
21 Apr 2012 | 10:19 amBacon Explosion Pic by Mark Woodbury- Woodbury and Associates Photography People are obsessed with bacon. Why? Because Bacon is awesome, that’s why. So while I usually strive to be healthy and offer up healthy recipes on my site, I’m going to go out out on a limb and give you the best of Bacon from my bacon loving BBQ buddies, my adventures on pinterest, and even a few of my own recipes. Hooray for bacon! To see a complete list of my favorite bacon ideas and recipes, go to my Bacon inspired pinterest board. Food Trend: Sweet and Savory Bacon Candied Bacon, or “Pig Candy” - a great…
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Cooking Outdoors Grilling, Camp and Dutch oven Cooking!
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Sunday Morning Comics May 13, 2012
13 May 2012 | 7:00 am“Get out of the kitchen! Light the fire! Start cooking outdoors” -
It’s our 4yr Anniversary and you can win lots of goodies!!
12 May 2012 | 4:39 pmI would have never believed that 4 years has actually passed since starting this blog. It’s been an amazing journey from the beginning that I have been on, the friends I have made and the future I am looking forward to. Grilling, Dutch oven and Camp cooking (with a smidge of BBQ) are passions of mine that help drive this [...] -
How to Grill Rice
11 May 2012 | 5:08 pmRice is one of, if not the most important food staple on our planet. Large populations, globally include rice with every meal and it is a perfect addition to world of grilling. Rice is probably one of the easiest items I have ever grilled and a flavorful grilled side dish to add to any meal. Utilizing foil cooking and [...] -
Grilling Pork Steaks with Allegro Marinade
9 May 2012 | 7:09 pmI love to hear different perspectives on grilling, dutch oven, camp and cooking outdoor cooking from all of my friends. Everyone has a different take on the how-to and why of cooking outdoors. This article is from Jerry Daschofsky, a friend of mine that I know through Camp Chef and Twitter. He was nice enough to [...] -
Grilled Tuscan Salmon and Marinated Asparagus
7 May 2012 | 10:44 pmGrilled Salmon paired with marinated asparagus and rice make for a great late spring meal. This salmon recipe is the one I use for my grilling classes, it’s a dry rub, though the rub can be a bit salty for some. The marinated asparagus is just something I tried and it worked so I’ll share the recipe [...]
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Hop Hogs and Harvest
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Atomic Buffalo Turds! Seriously that’s what they’re called. | The BBQ Grail
29 Apr 2012 | 11:47 amAtomic Buffalo Turds! Seriously that’s what they’re called. | The BBQ Grail. Filed under: Grills, News, Recipes, Slow & Low Tagged: ABT, Atomic Buffalo Turds, Barbecue, Barbecue grill, Barbecue sauce, Buffalo New York, Cooking, Home, Outdoors, Shopping -
Maple-Jack Glazed Ham on the Big Green Egg
15 Apr 2012 | 10:04 amThis year, we’re exploring the easter ham in a less traditional fashion. After a visit over the Big Green Egg Forums, we came across Egret’s Maple-Bourbon Glazed recipe and decided to take it in a different direction. So tip of the hat to John “Egret” Hall, we’d like to introduce you to our version. Ingredients for the Ham Injection 10-12lb cooked, ready to eat ham (bone-in Butt or Shank section). Ours came from Costco, pre-spiraled. 1/2-1 cup Maple Syrup Cherry and Apple wood chunks Meat Injection syringe Toothpicks (optional) Ingredients for the Maple-Jack… -
Trying the new Chick-fil-a “Steak Filet Sandwich”
1 Apr 2012 | 10:50 amThe new Chick-fil-a Steak Filet sandwich. The franchise that redefined quick-service chicken just did the same for steak. We ran down to our local Chick-fil-a today to be first in line to try this new culinary delight. As the site says, it’s a big day in “Chick-fil-a history. Announcing our newest menu item: the Steak Filet Sandwich.” Borrowing a page from Apple Inc., Chick-fil-a pulled a fast one on the industry by redefining their market. After years of building an anti-cow campaign, they’ve turned the fast food market on it’s ear with an upscale steak… -
How to become a BBQ Judge
1 Apr 2012 | 10:26 amIf you Credit: AnotherPintPlease on Flickr love good BBQ and spend your time hunting local restaurants for that perfect rib, the perfect chicken or brisket, you’ve been looking in the wrong place. Rather than spending hard earned dollars on a hit or miss meal based on an online review, those in the know go to BBQ Judging class. At a BBQ competition you’ll be treated to some of the best of the best – for free. But beware, after judging your first competition, you’ll be humbled, a stark look in the mirror when sizing up your own abilities. In the past two years,… -
“Charred & Scruffed” by Adam Perry Lang drops May 8th
31 Mar 2012 | 6:47 pmThe venerable Adam Perry Lang’s new book, “Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill” is set to launch on May 8th. Now available for pre-order at Amazon.com, with Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam’s new techniques, from roughing up meat and vegetables (“scruffing”) to cooking directly on hot coals…
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Tips for BBQ
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Original Cedar Planked Salmon
13 May 2012 | 1:00 amThis is fresh and impressive recipe from Ted Reader's Everyday Gourmet Plank Grilling cookbook by Napoleon Grills. This is the definitive guide to plank grilling. -
How to Cook on Himalayan Salt Blocks
27 Apr 2012 | 4:33 pmShows how to cook and care for Himalayan Salt Blocks. Salt blocks can be used for serving cold dishes or used to cook on top of either in the house or on the grill. This also includes a fantastic recipe for cooking garlic rosemary shrimp on a salt block. -
Stout Pork Loin
12 Apr 2012 | 1:00 amThis over-the-top Stout Pork Loin recipe really shows off what a tremendous flavor you can get from grilling or smoking a pork loin roast. This recipe features my new Plum Crazy BBQ Sauce. -
Plum Crazy Habanero BBQ Sauce
25 Mar 2012 | 1:00 amPlum Crazy Habanero Barbecue Sauce recipe is a sweet and spicy barbecue sauce that compliments pork very well. It can be used as a mop or reduced a little to be used as a dipping sauce. -
Quick BBQ Favorites Submitted by Readers
19 Mar 2012 | 1:00 amA large listing of favorite bbq or grill appetizers that are easy, quick and mostly fool-proof. These are some of my favorite quick grill recipes and some favorites submitted by Tips for BBQ readers.
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Outdoor Cooking Magic
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Outdoor Cooking Contests
7 May 2012 | 10:41 pmI frequently come across outdoor cooking contests of various kinds, some that have some pretty good prizes and some that have some pretty hefty prize money associated with them. I'm going to keep a page with current outdoor cooking contests, giveaways, and promotions that I find listed on it and I'll be sending out updates to that page to my email list, so if you haven't joined, make sure you do to keep up-to-date with those contests. You can join to get my Outdoor Cooking Magic newsletter at the Outdoor Cooking Magic Tricks page (and you get a free ebook to boot!) So I noticed a current… -
BBQ Brisket For My Family BBQ
5 May 2012 | 5:54 pmAt least once a year, I try to cook some barbecue for my family and invite everyone over. I've done ribs, burgers and brisket. But I wasn't happy with the brisket last time. It was my second time doing BBQ brisket and I wasn't particularly educated in the ways of brisket. These things take a little time and some attempts. That's why I like something like Competition BBQ Secrets, because the trial and error has already been done so you don't have to. This guide tells you a great way to cook brisket (among other things) using a method that has done well at the BBQ competitions--so it must be… -
Tangy Dutch Oven Baked Beans – From Scratch!
6 Apr 2012 | 11:14 pmI've finally succumbed! After being called out about going the easy way out with my Dutch Oven Baked Beans, I've finally taken a stab at making them from scratch, rather than relying on cans of pork of beans. The result? Pretty darn good. Better than using cans of pork and beans? Probably. The time committment is more, although the extra time required is in soaking the beans overnight and then simmering them for a 2-3 hours, neither of which take a ton of oversight. I'll admit that there is a certain appeal in cooking my Dutch oven baked beans from scratch, but there are times when… -
Smoked Chicken Wings Again!
23 Feb 2012 | 8:57 amI tried another smoked chicken wings recipes recently and it got rave reviews from my wife. Whenever that happens, I know that I need to share that recipe with you! The recipe is pretty simple and comes from the book "Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue". I've tried several recipes from this book, and they are excellent. It mixed stories about BBQ with delicious recipes of BBQ as well as side dishes. Definitely worth having. Click here to get this book. The Smoked Chicken Wings Recipe Back to the wings. The first thing you… -
Dutch Oven Taco Recipes
18 Feb 2012 | 6:02 pmHere are some easy taco-type recipes for your Dutch oven: Easy Taco Bake 1 lb. ground beef 1/2 cup chopped green pepper 1/2 cup chopped onion 1 pkg. taco mix 1/2 cup Miracle Whip 8 corn tortillas 1 jar salsa 1 cup shredded Monterey jack cheese 3/4 cup water Brown meat with green pepper and onion and drain. Stir in taco mix, cook five minutes, and remove from oven. Overlap the tortillas on the bottom of the Dutch oven. Top tortillas with meat mixture and sprinkle with cheese. Let stand for 15 minutes before serving. Dutch Oven Taco Pie 1 1/2 lbs. ground beef 1 medium jar taco sauce 6 large…
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Three Dogs BBQ
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Oink, Cluck, and Moo... Last Full Practice on Ole Blue...
15 May 2012 | 4:03 pmDid a full practice on ole Blue yesterday. I would say everything turned out real good...Brisket and Butt...I am staying with the baby backs. My butcher gets some beautiful ones that are good and meaty...Going with legs and pulled chicken. The pulled chicken is a big hit for sure...I was never a Dodge fan, but my friends new Challenger is Bad... I think the bra ruins the look. Any other opinions?Enjoy,Bill -
Competition Style Chicken
11 May 2012 | 8:13 pmAfter seasoning Ole Blue, I threw some yardbird on the racks for some chicken practice...We use thighs for competition. They are nice and juicy and full of flavor. The only problem is, they take a ton of work. So you get bite through skin, you need to remove the skin and scrape the fat off of the back side...I use a single blade, disposable razor. Just hold one end of the skin and pull back...I used to use a butter knife, but it tends to rip the skin if you are not careful. The razor is perfect. It is a tough job that in my opinion, is the worst in the… -
The Stumps Junior
9 May 2012 | 5:58 pmWell, our final piece was delivered the other day. Our Stumps Junior. Appropriately named, "Ole Blue"... ;)The best part...A nice sized ash pan that will fit 12 inch splits of smoking wood...A chute that held a 15 lb bag of Stubbs Charcoal with room to spare...3 racks, 21 x 21, perfectly spaced...The racks will fit 2 half pans with no problem...Capacity wise, the Junior will hold:3 full packer briskets or 6 flats, maybe more.9 butts comfortably, 12 if you squeeze a bit.12 full racks of spares. Not sure about baby back capacity.The cooker has a baffle system that circulates… -
Chops, Asparagus, and Grilled Pineapple
6 May 2012 | 8:12 amIt has been a busy cooking weekend, so lets start with Friday night...I was in the mood for some nice pork steaks, but, my butcher didn't have any. So, I went with the next best thing: Grilling chops. He cuts a great, thick chop that is perfect for grilling. First, I used Stumps Pork marinade for the chops...It adds a nice citrus flavor with some heat.Then I took some asparagus and coated with olive oil, salt and pepper. Then, I coated fresh pineapple with olive oil, about 1/4 tsp granulated garlic, salt and pepper...Everything marinaded for about an hour while I got… -
Veal Sirloin with Ginger Lime Marinade
1 May 2012 | 6:06 pmMy butcher always has good looking local veal. This weekend I picked up some great looking sirloins for the grill:One of the sirloins, I seasoned like I would a steak: granulated garlic, sea salt, and fresh ground pepper. The other I marinaded in a Ginger Lime marinade that I threw together:Ginger Lime Marinade1/4 cup soy sauce1/4 cup canola oil1 tbsp minced garlic1 thumb sized piece of fresh ginger, finely minced2 tsp sriracha sauceJuice of one limeFresh ground pepper to tasteI put about a quarter of the marinade on some fresh asparagus.Got the grill screaming hot. Made a…
