BBQ

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  • Learn Guitar Chords Fast And Easily

    Sir Porkalot
    SP
    20 May 2014 | 3:07 am
    In a nutshell, a guitar chord is a set of notes played on a guitar and there are many guitar chords to learn. The chords are often played simultaneously but they can also be played in a sequence, a form known as arpeggio. If you want to learn guitar chords, it is important to understand the chords present in the particular guitar. How Guitar Cords Work Working chords depends on the guitar tuning. Many guitars on the market today especially those played by popular musicians have six strings with the normal tuning of the Spanish classical guitar. They are named in order E-A-D-G-B-E that is from…
  • Huckleberry Habanero BBQ Sauce 4/5

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

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

    BBQHub
    bbqhub
    18 Jul 2014 | 5:59 pm
    Come and get your free barbecue memes….. feel free to use any of these images on your barbecue social media channel or website.  Let’s have some BBQ fun!!! The post Free Barbecue Memes appeared first on BBQHub.
  • Weekend Barbecue Smokers

    BBQHub
    bbqhub
    6 Jul 2014 | 1:42 pm
    Here are a few more photos from this weekends Eastwood Barbecue family get together.  Nothing like bbq and family to make the world a happier place. Love those barbecue smokers. The post Weekend Barbecue Smokers appeared first on BBQHub.
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    BBQHub

  • Free Barbecue Memes

    bbqhub
    18 Jul 2014 | 5:59 pm
    Come and get your free barbecue memes….. feel free to use any of these images on your barbecue social media channel or website.  Let’s have some BBQ fun!!! The post Free Barbecue Memes appeared first on BBQHub.
  • Barbecue Ribs And More From Lake Charles Louisiana

    bbqhub
    13 Jul 2014 | 2:43 pm
    Barbecue ribs and more. Today’s photo comes from Shane Slim Hebert in the bayou state of Lake Charles, Louisiana.  Injected chicken, pork chops and pork ribs with mesquite wood.  Yeah this is what’s for dinner way down south.  Thanks for sharing your photo Shane. The post Barbecue Ribs And More From Lake Charles Louisiana appeared first on BBQHub.
  • Barbecue Chicken From Delaware

    bbqhub
    12 Jul 2014 | 5:12 pm
    Today’s fan submitted BBQ Photo comes from DelQue BBQ by Dan Dobitsch, Delaware.   Thanks for sharing Dan. The post Barbecue Chicken From Delaware appeared first on BBQHub.
  • Weekend Barbecue Smokers

    bbqhub
    6 Jul 2014 | 1:42 pm
    Here are a few more photos from this weekends Eastwood Barbecue family get together.  Nothing like bbq and family to make the world a happier place. Love those barbecue smokers. The post Weekend Barbecue Smokers appeared first on BBQHub.
  • Barbecue Smokers Row at Diamond Lake KY

    bbqhub
    5 Jul 2014 | 7:41 pm
    Barbecue Smokers Row at the Eastwood family get-together at Diamond Lake, Kentucky.  These folks take their barbecue smokin’ to a whole new level.  No lack of great butts, briskets, ribs, chicken and more here.  Summer barbecue at it’s best. There is nothing like spending time with great friends and family, especially when there is barbecue involved.  Each year since just after WWII this family has been gathering for weekend of fun and food.  The family has definitely grown from just a few to a whole bunch and they are all barbecue fans. Just look at the photograph above…
 
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    BBQ Blog

  • Camp Fire Chicken on the Charcoal Grill

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

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

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

    20 Feb 2014 | 7:39 pm
    I stopped by the local butcher today to purchase a whole brisket for a cook this weekend. I got sticker shock!I think back to the good old days when I used to purchase a 13 - 14 lb. briskets for $32-$33. I purchased a 14 lb. brisket today for $71.
  • When I'm Not Cooking Barbecue

    8 Dec 2013 | 6:26 pm
    I like to eat bbq, cook bbq, read about it and blog about it; but in recent months I've been doing a little less barbecuing and a lot more fishing. Not bass or crappie fishing - carp fishing. I can hear the groans as you read this all the way in Michigan, but before you dismiss my "second" hobby because "it's just carp" take a look at these pictures.16.4 pounds17.0 poundsI caught these fish in late October in a 30 minute period. I fished for bass, blue gill and crappie for a lot of years, but never caught anything this big let alone 2 of them within 30 minutes.I think I can work bbq into this…
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    livefire

  • Pickle Tasting

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

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

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

    Curt McAdams
    19 Jul 2014 | 8:15 am
    The other day I grilled some bourbon-soaked bing cherries… and I was glad I did! I still have some, and I think I’ll be preserving some soon, but I thought they’d go well with cocktails in the meantime. What first came to mind was a Perfect Manhattan, which is rye or bourbon, with both sweet and dry vermouth, and a dash or two of bitters, often garnished with a cherry. But, instead of just a Perfect Manhattan, I thought it might be interesting to mix that with a summery milkshake! In a blender went a couple scoops of ice cream, then 2 ounces of bourbon. I went with sweet…
  • Steaks Of Summer #5 – Grilled Ribeye

    Curt McAdams
    16 Jul 2014 | 7:30 pm
    The 5th Livefire Steak Of Summer is the simplest so far, and one of the best, a straightforward salt and pepper ribeye from Food and Wine! It’s one of my favorite steak preparations, especially for a prime-grade hunk of ribeye. For a good steak, there’s nothing like just a bit of salt and a bit of black pepper. Some would say to add the pepper at the end of the cooking, as pepper can burn. I didn’t notice a burned flavor at all, but maybe I should to a head-to-head! Along with the steak. the recipe calls for rosemary potatoes. I did that, but with browned butter added. Anne…
 
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    Patio Daddio BBQ

  • Porchetta

    John Dawson
    15 Jul 2014 | 9:20 pm
    Porchetta is a beautiful and glorious thing. How can you possibly go wrong with 7 lbs of herb-stuffed, jelly-rolled and fire-roasted heritage pork belly? That's right, you simply can't. Make one of these the next time you have guests over for a barbecue or to watch a game, then sit back and watch the looks of porcine bliss on their faces.Continue reading...The traditional Italian porchetta (pronounced por-KET-a) is made of a deboned whole hog that is stuffed with garlic and herbs then rolled and roasted on a spit over wood coals. An American adaptation was to wrap pork belly around the pork…
  • Cowboy Chop au Poivre

    John Dawson
    10 Jun 2014 | 12:54 am
    Father's Day is fast approaching so it's time to plan a meal that's fit for a Dad. The folks at Double R Ranch sent me one of their Cowboy Chops to try and I wanted to find a way to do something special while not compromising the natural beauty of this fine cut of beef. After a little thought I decided that a simplified and more manly version of my Steak au Poivre would do nicely.Continue reading...Some of you may be asking yourself (as I did), "Self, what exactly is a cowboy chop?" Well, the short answer is, it's incredibly delicious, but the longer answer is that it's a USDA Prime bone-in…
  • 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…
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    Embers and Flame

  • Smoked Chile Marinade

    Larry Gaian
    29 Jul 2014 | 8:13 pm
    Print Smoked Chile Marinade Author: Larry Gaian @BBQGrail Recipe Type: Marinade   Ingredients Juice of 3 oranges Juice of 3 limes 2 canned chipotle chiles, chopped 3 cloves Garlic, finely chopped 2 teaspoons oregano, crushed 1 teaspoon cumin seeds 1 teaspoon black pepper 2 tablespoons wine vinegar 1 teaspoons kosher salt Instructions Combine all ingredients in a food processor and puree until smooth. Wordpress Recipe Plugin by EasyRecipe 3.2.2708   The post Smoked Chile Marinade appeared first on Embers and Flame.
  • Anchiote Marinade

    Larry Gaian
    29 Jul 2014 | 8:05 pm
    Print Anchiote Marinade Author: Larry Gaian @BBQGrail Recipe Type: Marinade   Ingredients 2 cup apple cider vinegar 24 oz beer 4 tablespoon(s) achiote paste 2 tablespoon(s) black pepper 1 tablespoon(s) granulated garlic 3 tablespoon(s) red pepper flakes 2 tablespoon(s) dry mustard ¼ cup New Mexican Chile, ground 1 tablespoon(s) oregano 1 tablespoon(s) cumin seed,roasted and ground 4 tablespoon(s) hot sauce 2 tablespoon(s) kosher salt Instructions Mix all ingredients together. Can also be used as a mop. Notes A great way to mix and marinade your meat is in a resealable…
  • Beef and Bourbon Marinade

    Larry Gaian
    29 Jul 2014 | 7:31 pm
    Print Beef and Bourbon Marinade Author: Larry Gaian @BBQGrail Recipe Type: Marinade Serves: 1 Servings   Ingredients 1 cup bourbon 1 cup brown sugar ⅔ cup soy sauce 1 bunch Cilantro, chopped ½ cup lemon juice 1 tablespoon Worchestershire sauce 2 cups water Instructions Mix all the ingredients together. Marinade beef, in the refrigerator, for 8 to 12 hours. Wordpress Recipe Plugin by EasyRecipe 3.2.2708 The post Beef and Bourbon Marinade appeared first on Embers and Flame.
  • Dancook: Official Charcoal Grill of Embers & Flame

    Larry Gaian
    26 Jul 2014 | 3:03 pm
    Over the course of the past 8 years from The BBQ Grail to Embers and Flame I’ve resisted several opportunities to have anything named as an “official” product of the website.  However, sometimes you’ve just got to make exceptions and Dancook charcoal grills is one of those exceptions. Official Charcoal Grill I am pleased to announce that Dancook is now the “official” charcoal grill of Embers and Flame.  What exactly does that mean?  Not a lot really.  It just means that when you see something grilled over charcoal it will be on my new Dancook 1500.
  • Fahrenheit 250 BBQ – Sacramento, CA

    Larry Gaian
    24 Jul 2014 | 4:55 pm
    We respect our guests and our craft, which is why we believe in using the freshest and highest-quality meats and ingredients throughout our menu. We use only grass-fed, pasture-raised pork, 100% all-natural hormone-free beef, Mary’s Free Range Chicken and Mt. Lassen Red Trout. These quality meats are smoked low and slow at a constant 250 degrees with locally seasoned oak and fruit woods, making our restaurant a pellet-free zone. Every item on our menu is made from scratch, from our four unique barbecue sauces to dip your ‘que in, to our mouth watering sides and fresh-squeezed lemonade.
 
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    Cowgirl's Country Life

  • Grilled Brussel Sprouts and Leeks with Hot Bacon Dressing

    cowgirl
    30 Jul 2014 | 11:51 am
    This is an easy side dish from the grill and can be served warm or at room temperature. I know that most people either love brussel sprouts or down right dislike them. I'm in the first category and the addition of hot bacon dressing makes these little buggers even more appealing to me. lol I think you could use a variety of veggies in this dish. I liked the combo of sprouts and leeks.
  • Heading to the lake

    cowgirl
    21 Jul 2014 | 11:41 am
    I've got the chance to go camping for a few days. Can't believe I've only been once this summer! Hope to do some campfire cooking and catch a fish or two. Mainly looking forward to relaxing by the lake. :) Hope everyone has a great week!
  • Grilled Cactus (Nopales) Salad with Spicy Chipotle Dressing

    cowgirl
    15 Jul 2014 | 8:37 am
    This is one of my Char-Broil Allstar cooks. It's an easy salad to put together while you have the grill going. Any of your favorite veggies can be used. For this salad I added grilled corn, red onions, black beans, crumbled asadero cheese, and grilled yellow and red peppers to the grilled prickly pear cactus pads. I harvest cactus pads from the pasture but the grocery stores in most
  • That Darned Full Moon

    cowgirl
    13 Jul 2014 | 9:41 am
    That darned moon still has a hold on me. I just love it! I sat on the front porch and watched the full moon rise last night. It was SO pretty! Looked like a big orange ball rising in the sky. :) A few clouds showed up...almost looked like smoke. One of the things I love about living out here is the beautiful night sky.  The sweet smell of sage fills the air.... the
  • Tamales....of the pulled pork variety!

    cowgirl
    8 Jul 2014 | 12:38 pm
    I'll admit, I've not met a tamale that I didn't like. These pulled pork ones are easy to make and one of my favorites though.. I seasoned a pork butt with Big Poppa's Jalapeno rub and into the drum until done... soaked some corn husks overnight... chopped some of the pulled pork fairly fine, added minced scallions and dusted with a good bit of the Jalapeno rub... made my
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    MAD MEAT GENIUS

  • STEAKAPALOOZA

    30 Jul 2014 | 12:00 am
    With all that talk of steaks, we had to fire up the grill and cook some beef. We all have our favorite cuts and choice of breeds. Some of you may like grass fed beef or maybe the traditional corn-fed variety. There are hybrids that are grass fed and corn finished. Which cut do you like? We have been leaning towards the rib-eye. Lately I have rediscovered the wonderful flavors of the New York cut. Ms. Goofy loves the tender  filet. Have you experienced beef that has been dry aged? The flavors are very intense and wonderful. We would like to share several of the steaks we have experienced…
  • BELCAMPO IN THE HOUSE

    28 Jul 2014 | 8:01 am
    We are in Montague California judging at the 3rd Annual Siskiyou Country Beef Cook-off. This is a fun KCBS certified bbq contest. The rotary club sponsors this small local event. They roll out the red carpet to all who participate.  We received a large insulated bag full of swag for our participation. T-shirts, sun screen, snacks, towels, and bottled water was included in this welcome goody bag. This bag was very nice but our real reward was getting to sample and judge some awesome bbq. Today we are going to mention one special competitor; Belcampo Meats.Belcampo Meats is a…
  • CABELA'S BACON MAPLE FUDGE

    25 Jul 2014 | 12:00 am
    As a rule, I normally do not like to shop, unless it is at Cabela's. Cabela's is the ultimate place to outfit any outdoor activity.Ms. Goofy and I browsed the many aisles of the Nevada store the other day. I walked out of the store empty handed but Ms. Goofy picked up some bacon maple fudge. That's my girl. The fudge was sweet with maple goodness and studded with real bacon chunks. It does not get any better.
  • CORNBREAD ON THE GRILL

    23 Jul 2014 | 12:00 am
    This will be a quick post on baking on a Weber grill. Zoomie, a friend of Mad Meat Genius has a kitchen project that has left her without an oven. It is rumored that she hired the company;"Pyramid Building & Kitchen Remolding Inc.". I suggested to use her Weber grill to bake. We use our covered kettle grill as an oven when we do not want to heat up the kitchen or free up space in the oven. We have a new favorite recipe for cornbread or you can use your own. Bank 30 lit coals on each side of the bottom grate of your grill for a total of 60 charcoal briquettes. Place your bread pan…
  • AMPM

    21 Jul 2014 | 7:20 am
    We were returning home from our latest weekend of practicing all of our vices. The Racing Honda needed some fuel. We pulled into an 'AMPM' gas/mini mart and while I was waiting for Ms Goofy to complete the pit stop this sign shouted out to me. Everybody loves ribs. I had just judged some of the best bbq in the nation and there was no way I was going to try this offering. Any takers?
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    Barbecue Master

  • The Clever Hen - Great Gift Baskets for Your Barbecue Friends and Family

    Grill Girl
    27 Jul 2014 | 11:02 am
    The Clever Hen Custom Barbecue Basket The Clever Hen company got in touch to see if I'd like to try out their service. They'd send out a free basket if I'd write an honest review. I often give BBQ gifts, since I have lots of friends interested in outdoor cooking. From experience, I know it can be hard to wrap up grilling or smoking presents and have them look pretty and special. I'd not
  • How to Have a Super Popular Personal Blog - Thanks to Barbecue Master Fans

    Grill Girl
    19 Jul 2014 | 7:07 pm
    I Went Over 2 Million Blog Viewers Last Night I knew I had close 2 million visitors to Barbecue Master, but I was surprised when I crossed that big mile marker sometime last night. First I want to thank everyone who has supported my grilling and smoking blog, because I would not have 2 million hits if people weren't coming to visit. I am humbled and thankful to have touched so many people
  • Nonni's Biscotti Bites - Great Snack While You're Waiting for Foods to Grill or Smoke

    Grill Girl
    17 Jul 2014 | 3:21 pm
    Nonni's Biscotti Bites - An Old Favorite and Two New Flavors I was excited when I opened the box above to find Nonni's Biscotti Bites. They are now my favorite biscotti cookies after an earlier sample. These too are free samples to see what I think of the retro Almond Dark Chocolate and two new flavors: Double Chocolate Salted Caramel and Very Berry Almond. You may wonder what a barbecue
  • How to Make Brunswick Stew (mine is with smoked chicken)

    Grill Girl
    14 Jul 2014 | 4:20 pm
    Dinner Last Night - Homemade Brunswick Stew with Smoked Chicken One of my co-workers invited me over for a Brunswick Stew party. I usually associate that with fall, but it was so yummy that I've had it on my mind all week and decided I needed to make up a pot. Brunswick Stew is a an east coast (mostly southern) dish. There are a lot of different stories about how it got started. Most say that
  • Robert Rothschild Farm Barbecue Sauces on Grilled Pork Chops

    Grill Girl
    30 Jun 2014 | 5:19 pm
    Part of the Gourmet BBQ Sauce Collection of Robert Rothschild Farm Robert Rothschild's Farm got in touch to see if I'd like to try out samples and let readers know what my family thinks. When they say sample, boy, they mean it. These are 40 ounce bottles. The box was so heavy I couldn't imagine what might be inside. The hot sauces caught my eye, but my younger son was here, and he is not a
 
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • Huckleberry Habanero BBQ Sauce 4/5

    Brian
    21 Jul 2014 | 7:00 am
    Hoooooot!   The fruity hot Huckleberry Habanero BBQ Sauce comes to us all the way from Florence Montana.  It marks two firsts for me – the first sauce I’ve reviewed from Montana and the first sauce I’ve tried with huckleberries.  The maker is Grandma Hoot Products hence the initials “GHP” on the front of the label […]
  • Baltimore Barbecue Company Chesapeake Style 5/5

    Brian
    1 Jul 2014 | 9:05 am
    This is the second product in the Baltimore Barbecue Company line-up and what stands out is the classy label on the outside of the bottle and the bay seasoning inside the bottle to truly capture Maryland BBQ sauce in a bottle. Outside the Bottle This sauce has many of the same qualities of the original flavor […]
  • Baltimore Barbecue Company Original 4/5

    Brian
    1 Jul 2014 | 9:00 am
    This sauce has some lofty goals – the owner Adam Rosenblatt wants to put Baltimore BBQ sauce on the map, and why not? Baltimore is a great city with a renovated waterfront area (Inner Harbor) and a diverse population. Outside The Bottle The label is nice and professional. It’s good for locals with a skyline […]
  • Vaquero’s BBQ & Dippin Sauce (5/5)

    Brian
    23 Jun 2014 | 10:55 am
    A hardened, mustached Hispanic man introduces California-based Vaquero’s BBQ Sauce, where “Spicy Chipotle Meets Cowboy Coffee”.  He looks you right in the face, as if to say “Go Ahead, Make My Wings” with an accent.  I’m not sure who the guy is exactly, but I’m curious to find out more. Outside the bottle The sauce […]
  • Picky Pig BBQ Rub (5/5)

    Brian
    10 Jun 2014 | 6:41 pm
    Picky Pig Barbecue Rub came to me from New York state and the first thing that stood out to me was the high quality appearance – the label and bottle and spice all present themselves in a very clean yet fun manner. So let’s see if this pig oinks or squeals! Outside the Bottle: People […]
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    The BBQ Central Show

  • July 29th, 2014 – Official Archive

    greg
    29 Jul 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - Chris becker from Cookin Pellets.com - Jason Ganahl from GQue BBQ Team - John Nilges from Parrothead Smokers - Sylvie Curry from Lady of Q  Lots of great products,event recaps, tips and other such whatnot all on the show tonight…TELL A FRIEND!! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets
  • July 22, 2014 – Official Archive

    greg
    22 Jul 2014 | 8:55 pm
    It’s just going to be a really big BBQ show tonight…with the likes of Charles Lankford talking about the Colorado Rockies BBQ event coming up on Sautrday and Mike McCloud from MMA Creative talking about the WFC TV show that is airing right now on the FYI network. There might be a giveaway or two as well…so be sure to tune in tonight…the fun starts at 9pm EST!! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Sam’s Club BBQ Series El Diablo Mustard Cookin Pellets
  • July 15, 2014 – Official Archive

    greg
    15 Jul 2014 | 8:55 pm
    Hour 1: Pitmaster of Big Poppa Smokers, Sterling Ball, joins me to talk about his competition season, his rubs, partnering with this show, and a number of other items.  Sterling is full of takes and not afraid to speak his mind.  Tune in for a great 2 segment interview. Hour 2: Usually in the first hour, my 2nd Tuesday of the month guest flops times and we chat with Meathead Goldwyn from Amazing Ribs!  Tonight, we hit everything that has to do with poultry.  We will also talk about his new Pitmaster Club that is up on his website! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa…
  • July 1, 2014 – Official Archive

    greg
    1 Jul 2014 | 8:55 pm
    Hour 1: The first Tuesday of the month finds us getting our monthly check up with the Good Doctor of the BBQ and Grilling world, Ray Lmape, joining us for the “Ask Dr. BBQ Segment”.  Tonight we hit on Grillstock, The Talk Too, American Grilled and 4th of July! Steph Franklin from Simply Marvelous joins me to talk about his end of the “West Coast Offense” line up of rubs (in conjunction with Big Poppa Smokers).  We will also get his take on the first half of the BBQ season and what he looks for in the second half. Hour 2: Russ Faulk from Kalamazoo Grills joins…
  • June 24, 2014 – Official Archive

    greg
    24 Jun 2014 | 8:55 pm
    Hour 1: The summer heat is coming and that makes for some potentially uncomfortable BBQ’s!!  How can you beat the heat AND still stay outside at the same time?  Easy, rick Kelly from Port-A-Cool joins me to talk about their products and how they can help tame the heat and make your next gathering nice and COOL!! The 4th of July is creepinf ever so close…not ready yet, or perhpas you are looking for a few new recipes to work out?  Robyn Lindars from Grrrl Girl joins me to hit these topics and more. Hour 2: Frequent guest of the show and multiple time Emmy winner, Sam The…
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    divaq.ca

  • Grilled Tomatoes with Parmesan and basil – It is like a little bit of Italy in each bite.

    admin
    17 Jul 2014 | 8:18 am
    I have an abundance of Roma tomatoes from our garden each summer. This is a perfect appetizer for any size gathering. Simple. Easy Delicious and Fresh it makes me happy.
  • How to Spatchcock and cut up a whole chicken.

    admin
    10 Jul 2014 | 7:56 pm
    I buy a lot of whole chickens for my family. I cut them up grill them etc. Whole chicken is much more economical than buying pre-cut pieces.   I learned a lot of cooking tips from my Grandma.  My Grandma never wasted a single thing ever. So even the backbone from spatchcocking would go into the freezer until she had a bag filled and she would make stock. It is a great tip for saving money. Here are my steps and 2 videos on how to cut up a whole chicken first for spatchcock then into 8 pieces :
  • BIG HUGE Awesome news for my American Friends!

    admin
    25 Jun 2014 | 3:58 pm
    BBQ Crawl is coming back to the travel Channel much sooner than originally scheduled. This is so awesome. So many people lamented the fact they could not see it until much later this year. So here it is the new date: Wednesday July 2 at 10pm & 10:30pm EST. That’s right my American Friends get to see 2 back to back all new episodes from Season 2!!   Ill also be live tweeting the show somuch sure you come on over and visit & follow our the twitter account https://twitter.com/DivaQBBQ
  • Grilled Pork Chop & Mango Chutney

    admin
    19 Jun 2014 | 9:09 am
      Who doesn’t love a beautiful grilled pork chop. Check out my post and recipe  on this Month’s Char-Broil Live 
  • Perfectly pink and positively delicious Potato Salad

    admin
    10 Jun 2014 | 11:16 am
      I love potato salad as a side dish. This is a super creamy version. I really love using mini potatoes. They  have such a creamy texture when steamed or boiled. Also the addition of sweet pimento paste has been one of my secret ingredient additions for years. I love adding it to a basic potato salad. This recipe is really best the following day so resist the urge and chill it down for 24 hours. The flavors will be so much better. Recipe Title:Pretty in Pink Potato Salad Prep Time: 30 minutes Total Time: 30 minutes     Servings: 10     Ingredients:   2.5 pounds mini…
 
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    barbecuegrillsplus

  • Iconic Ford SVT Bronco Concept Release for 2016

    didi petet
    8 Jul 2014 | 1:11 am
     With the start of 1996 at the auto business began to develop vehicles with four entryways, and the organization has chosen to stop further generation of this model. At that point came Ford Expedition model at the scene, as swap for Ford Bronco. In the 2004 year the Ford Motor Company is catch the creative energy of old partners of Bronco models, demonstrating the idea of the vehicle at the Detroit Auto Show. From that point forward it estimates with appearance of Bronco at the auto business sector, and the discharge date is the subject of hypothesis. 2015 Ford Bronco is really idea…
  • 2015 Ford Edge Release Now!

    didi petet
    6 Jul 2014 | 8:13 pm
    How does the new 2015 Ford Edge look? That being said, they made it seem exceptionally advanced, with smooth lines and smooth surface. It looks significantly more compelling and sportier than the current model. The 2015 Ford edge overhaul starts from another grille and nightfall sensing headlights, which make the front end looks more costly. That is not for the simple actuality that the new grille is made focused around an alternate plan, it is on account of its shape is much diverse and it looks greater and all the more capable with all that chrome and dynamic shades behind…
  • 2015 Toyota Land Cruiser Turbo Review

    didi petet
    2 Jul 2014 | 3:04 am
    Toyota Land Cruiser is suitable for family voyages. Vacationers, holidaymakers, fun partners and those going on journey or outing can likewise utilize the auto. A small scale ice chest for keeping nourishments and beverages chilled and safeguarded throughout long outings and cookout is incorporated in the lodge of the new Land Cruiser. One part of the auto that checks it from the previous arrangement is the space it gives travelers. The legroom is profoundly plausible.The motor in the 2015 Land Cruiser is relied upon to be influential and more gainful than any of the past motors. The…
  • 2015 Lincoln MKX Review Specs and Release

    didi petet
    2 Jul 2014 | 2:53 am
    2015 Lincoln MKX endured a truly interesting progressions. Not vast contrasted with its antecedent, however essentially enhanced the outside. Front grille from the beginning looks like spread wings of butterflies that are in accordance with the new LED headlights. It looks truly influential. At the middle is now well-known creation trademark which quickly imparted the spread in two parts. At the base are put haze lights, yet so that the general appearance is not pointless. The line of the top rafters on the windshield and hood of the magnificent point. So simply enhanced the study of…
  • 2015 Honda CR-V Review Specs and Models

    didi petet
    2 Jul 2014 | 2:31 am
    SUV lovers will likely be pleased to hear that not far off is another SUV from the ranks of Honda as well as the 2015 Honda CR-V. This popular SUV that has become very popular this can compatibility and reliability will experience considerable redesign although the most effective in its class. More just, we will not be not very true if I say that the issue might be a total redesign. Capacity cab car for the family including for long trips is very polite and is made to transport five adults. Inside the cabin of this beaut will present a sophisticated style along with a luxurious note that will…
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    Sir Porkalot

  • Converting A 401K Into Gold

    SP
    14 Jul 2014 | 6:04 am
    There comes a time in life when every average working person will retire. It is often a trying period as you do not earn money after retirement. This is one of the main reasons why there are so many retirement-plan options available in the market. The stock market is very unpredictable as the world in is the middle of a global financial crisis. In fact, economic growth is quite slow all over the world and the value of the dollar tends to weaken as inflation is created by financial stimulus. On the other hand, Gold and silver usually increase in value when the value of the dollar decreases in…
  • Choosing The Best Snow Blowers

    SP
    27 Jun 2014 | 6:28 am
    Snow throwers come in a range of sizes, capacities, and designs. The best snow blowers are those that offer reliability and fit the particular circumstances in which they will be used. Machines come in different sizes, typically indicated by width. The width is the size of the path of snow they clear. Other features include depth and the type of ignition used. The depth of snow removal will depend on the size of the auger, which is the device used to lift and remove the snow. Nearly all models now use four stroke engines, which operate more efficiently and don’t produce the distinct…
  • Learn Guitar Chords Fast And Easily

    SP
    20 May 2014 | 3:07 am
    In a nutshell, a guitar chord is a set of notes played on a guitar and there are many guitar chords to learn. The chords are often played simultaneously but they can also be played in a sequence, a form known as arpeggio. If you want to learn guitar chords, it is important to understand the chords present in the particular guitar. How Guitar Cords Work Working chords depends on the guitar tuning. Many guitars on the market today especially those played by popular musicians have six strings with the normal tuning of the Spanish classical guitar. They are named in order E-A-D-G-B-E that is from…
  • 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.
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    Char-Broil LIVE

  • Livefire Sriracha Bourbon Chicken

    Curt McAdams
    30 Jul 2014 | 6:56 am
    Situation:Organic chicken is in the fridge and needs to be grilled. Easy, but how to do it so that it’s not just plain old grilled chicken again?Answer:Add sriracha. And bourbon!It’s not quite that simple, but almost. How about adding “healthy” to the mix, too?  And delicious (that’s always a requirement!)?One of the great things about chicken is that it takes on flavors from a marinade so well. But it can be tough to keep it healthy at the same time. And by healthy, we’re talking no sugar, no extra fat and low levels of sodium.We can do this!  Using…
  • Five Things You Thought You Knew About Grilling

    Char-Broil
    28 Jul 2014 | 3:18 pm
    In one sense, grilling is a simple concept. Fire plus food equals flavor. But there are misconceptions about grilling, and more than a few “facts” that simply aren’t true.  See if any of these ring a bell.Five grilling myths busted:Charcoal imparts flavor. False. Once charcoal briquettes are lit there is very little flavor left to impart. What produces flavor is the searing (infrared) heat of a very hot fire. It caramelizes the surface of the meat, intensifying the flavor and sealing in the juices.All grills produce flare ups. Nope. Uneven air flow and grease dripping on…
  • Beano’s Grilled Chicken Sandwich

    Char-Broil
    27 Jul 2014 | 2:16 pm
    Foil-packet cooking on the grill offers big flavors without any clean-up. Enjoy this easy recipe using Beano’s Original Submarine Dressing to pack a punch of flavor into a quick and easy weeknight meal. Beano’s is a partner on Char-Broil’s 2014 mobile tour.PrintBeano’s Grilled Chicken SandwichRating: 51Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesYield: 1 sandwichServing Size: ------Foil-packet cooking on the grill delivers big flavors and no clean-up.Ingredients1 chicken breast (boneless, skinless)1/4 green pepper, sliced1/4 onion, slicedCiabatta bread1 slice…
  • Grilled Teriyaki Tuna Steaks with Grilled Pineapple and Green Onion

    Chris Grove
    26 Jul 2014 | 10:47 am
    Cooking fish on the grill is quick and easy. There are a few key differences from grilling your everyday steaks, chops and burgers – but it is still quick and easy.Here are a few of my tips for grilling your favorite fish.Buy fresh – Seafood is extremely perishable so I like to buy it the same day I plan to cook it.  Look for fish that is vibrant in color, appears glossy and smells like the ocean.  If the fish you want looks grayish, dull or smells strongly of fish or ammonia, skip it and pick something else.Keep it cold – Unlike steaks and chops which benefit from being…
  • Grilled Brussels Sprouts and Leeks With Hot Bacon Dressing

    Cowgirl Jeanie
    23 Jul 2014 | 7:05 pm
    Brussels sprouts are one of those veggies you either love or hate. Some of us developed a dislike for them as children but have found that they are pretty tasty morsels now that we are adults.  Paired with the sweet flavor of grilled leeks and topped with hot bacon dressing, they transform into a side dish that everyone enjoys.Wash fresh Brussels sprouts, dry and cut the larger ones in half for even cooking time.Cut leeks in half and wash well to remove any dirt or sand.Drizzle both the Brussels sprouts and leeks with olive oil and season with salt. Place the Brussels sprouts over a medium…
 
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    Grill Grrrl Blog: Grill Girl, Big Green Egg Recipes, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes

  • Gluten Free Grilled Dessert Pizza

    Paul Sidoriak
    28 Jul 2014 | 7:06 pm
    I love a good challenge. Recently, a friend of mine asked me if I knew of any good gluten-free desserts that could be grilled.  I didn’t.  I love to grill desserts, but have never had to adhere to any kind of dietary rules or restrictions until now.  Typically, my grilled desserts consist of a seasonal fruit whose flavors intensify after being cooked over charcoal.  I decided on making a gluten-free grilled dessert pizza, which highlights some of my favorite sweet flavors of summer. Always wanting to make a large pizza-sized chocolate chip cookie on the grill, I thought that a…
  • GrillGrrrl Judges ‘American Grilled’ Pensacola Episode on The Travel Channel

    Michelle Lara
    24 Jul 2014 | 12:19 pm
    Photo courtesy of The Travel Channel Set your DVR’s for Wednesday, August 6th at 9pm ET/PT because our very own Grill Grrrl, Robyn Medlin will be judging the ‘Pensacola Beach Brawl’ on The Travel Channel. Grillers Sherri, Daniel, Lori, and Dana are battling for a $10,000 prize at Casino Beach. To win over the judges in the competitors have to use local ingredients like Florida avocados, locally sourced alligator tail, red snapper and something called botarga. Robyn is guest hosting along with Patty Register, the owner of Gatorama, a local alligator farm and American…
  • Weber Kettle Grill #Giveaway To Celebrate GrillGrrrl on The Today Show

    Michelle Lara
    23 Jul 2014 | 11:38 am
    We have exciting news here on GrillGrrrl.com! Robyn Lindars will be on the Today Show on Tuesday, July 29th during the 8am hour! She will be giving an on-air demonstration on how to cook pizza and a calzone on the grill.   Please make sure you tune in and set your DVR’s!   Let’s Get Social: We will be live tweeting with the hashtag  #freshcookslive follow us on twitter @GrillGrrl and on Facebook    In the meantime please make sure you enter our fabulous giveaway!  Enter below for a chance to win a 22 1/2″ Weber Kettle Grill {valued at $100!} The giveaway…
  • Marinated Grilled Steak Skewers With Grilled Peach Caprese Salad

    Michelle Lara
    17 Jul 2014 | 4:28 pm
    These grilled steak skewers are the perfect meal to feed a crowd – Michelle Lara   I’m all about keeping it simple {+ cost effective} when serving dinner for a crowd.  I caught a great sale this week on boneless shoulder steaks, a cut of steak that quite honestly I’ve often ignored thinking it would be too tough to work with. I cubed up the steak and marinated it quite simply – with olive oil, sea salt, fresh cracked pepper and garlic {lot’s of garlic} and a few dashes of Lea & Perrins {to add depth of flavor but also to tenderize the meat}.  …
  • Grilled Denver Lamb Ribs

    Robyn Medlin Lindars
    17 Jul 2014 | 5:13 am
    The post Grilled Denver Lamb Ribs appeared first on Grill Grrrl Blog: Grill Girl, Big Green Egg Recipes, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes.
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    Cooking Outdoors

  • Grilled Potato Salad Recipe

    Gary House
    27 Jul 2014 | 8:50 am
    Grilled Potato Salad RecipeAnother fabulous grilled side dish recipe from my friends over at Klondike Brands Potatoes.Taking potato salad in a new direction by grilling the potato salad just before serving.This recipe has great flavors that will please every potato salad aficionado!For more information on Klondike Brands Potatoes visit: http://www.klondikebrands.comGrilled Potato Salad Ingredients:One bag of Klondike Medley potatoes, scrubbed and quartered. ¼ cup mayonnaise 1 tbsp. brown mustard ¼ cup green onions, chopped 1/3 cup bacon, cooked and crumbled ¼ tsp. cayenne pepper Salt and…
  • Sunday Morning Comics July 27, 2014

    Gary House
    27 Jul 2014 | 4:00 am
    Sunday Morning Comics July 27, 2014  The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your ebook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics July 27,…
  • Island Grillstone Winners Announcement

    Gary House
    21 Jul 2014 | 5:39 pm
    Island Grillstone Winners AnnouncementThe official winners announcement of the Amazing Island Grillstone Giveaway!For additional information on the Island Grillstone: http://www.IslandGrillstone.comIf you are a winner, you must send me your shipping info with-in 7 days or another name will be drawn.Please note that the Island Grillstone is not for indoor use, due to smoke and the mess that can occur in a kitchen oven with the cleaning process for the stone. “Do not use this product on stove tops or in ovens. The Grillstone is intended for use on outdoor barbeques only.”Limited to…
  • Sunday Morning Comics July 20, 2014

    Gary House
    20 Jul 2014 | 4:00 am
    Sunday Morning Comics July 20, 2014 The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics July 20, 2014…
  • Knife Skills – The Cube Cuts

    Gary House
    15 Jul 2014 | 7:27 pm
    Knife Skills – The Cube CutsSometimes just chopping things up isn’t the way to go. We show you the 5 basic Cube Cuts – Large Dice, Medium Dice, Small Dice, Brunoise and the Fine Brunoise.So hone those Knife Skills and give these cuts a try!(Closed Captioning available on this video)Large Dice – 3/4” x 3/4” x 3/4” Medium Dice – 1/2” x 1/2” x1/2” Small Dice – 1/4” x 1/4” x 1/4” Brunoise – 1/8” x 1/8” x 1/8” Fine Brunoise – 1/6” x 1/6” x 1/6”Simple tips, tricks and techniques to make your outdoor cooking easier!New episode…
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    Outdoor Cooking Magic

  • QOTM: What is Your Favorite Way to Cook Hot Dogs?

    Scott
    14 Jul 2014 | 8:20 am
    July 1st, I sent out the Question of the Month to my email subscribers to ask what their favorite way to cook hots dogs was. I got some great answers! Some of them were awesome, some to the point, and a couple simply told me that they don't eat hot dogs so they obviously did not have … Continue reading » QOTM: What is Your Favorite Way to Cook Hot Dogs? is a post from: Outdoor Cooking Magic
  • Some Seafood Finally! Honey Grilled Shrimp

    Scott
    1 Jul 2014 | 9:57 pm
    I'm not a huge seafood lover.  My wife, on the other hand, loves seafood.  Since I'm the one that grills and does all the other outdoor cooking and seafood isn't high on my list, I don't cook it very often.  I did cook the salmon on cedar planks and that was pretty good. And I … Continue reading » Some Seafood Finally! Honey Grilled Shrimp is a post from: Outdoor Cooking Magic
  • Picture of the Week – Kebabs Over the Campfire

    Scott
    26 Jun 2014 | 9:39 pm
    What is the right spelling for kebab, anyway?  Is it kebab, or kabob, or even kabab or kebap?  I see all of those out there.  No matter, there are fun to cook and this picture is essentially a kebab, but without the skewers and cooked in my grill basket right over the open fire!  Now … Continue reading » Picture of the Week – Kebabs Over the Campfire is a post from: Outdoor Cooking Magic
  • Dutch Oven Madness

    Scott
    26 Jun 2014 | 9:19 pm
    It's been awhile since I introduced you to another one of the fantastic outdoor cooking blogs out there.  This one is unique, because it details the journey of Toni, who decided to take on a mammoth challenge and cook with a Dutch oven every day for a whole year.  I don't know about you, but … Continue reading » Dutch Oven Madness is a post from: Outdoor Cooking Magic
  • Picture of the Week – Campfire Breadsticks

    Scott
    18 Jun 2014 | 8:14 am
    My wife and I were on vacation the last couple weeks in the Northwest.  We'd never been to the Northwest coast before and it was absolutely beautiful.  We write about our travels in the west over at AllAroundTheWest.com if you are live out west or are planning a trip to the west.  While we were … Continue reading » Picture of the Week – Campfire Breadsticks is a post from: Outdoor Cooking Magic
 
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    Three Dogs BBQ

  • Prosciutto, Peas, and Parmesan

    27 Jul 2014 | 7:27 am
    I am happy to say that our garden is starting to produce.  The other night, we had enough snap peas for a meal.  Or, should I say, enough made it into the house while Ty and Hope were picking them for a meal?  Either way, I thought long and hard about how to prepare these little sweet treats.  Prosciutto jumped to mind.  Something salty and crispy would complement our peas nicely.  Off to the R&D kitchen!First, I put four ounces of finely diced prosciutto into a sauté pan on low heat.  At this point, I am trying to warm up prosciutto and render out the…
  • Grilled BBQ Steelhead

    26 Jul 2014 | 5:21 am
    We love salmon around here.  Especially steelhead salmon.  There is an added flavor to steelhead that you just don't have with salmon.  Perhaps it is because it is milder and a bit fattier in my opinion.  Lucky for us we can buy it at Costco for $5.99 a pound when on sale and it is reasonably priced when not on sale. We try and eat steelhead about once a week.  But, as I am sure most of you have experienced, you get bored with the same foods prepared the same way, week after week.  So, this past week, I decided to experiment with our steelhead.  Off to the…
  • The All American BBQ Festival - Warren PA

    22 Jul 2014 | 3:48 pm
    This past weekend, the Three Dogs BBQ road show packed up and headed to Pittsfield, PA for The All American BBQ Festival.  Here is a recap of the weekend. First, it was nice to show up and set up in sunny weather.  More on how that turned out later...We really liked the venue.  Shaded lots, dedicated electric and water, and lots of room to spread out.  A great venue for a competition if you ask me.  Unfortunately, there was a 4H horse competition tied to the event as well.  I had to keep a short leash on Hope so that things would get done around the…
  • Rick Bayless Tortas Frontera - Chicago O'Hare, Terminal B

    21 Jul 2014 | 3:39 pm
    With the amount of traveling I do, I connect a lot through O'Hare in Chicago.  Usually the offerings are quite boring.  But, when I flew through O'Hare this week, I was greeted with a new offering from Rick Bayless, Torta Frontera. The new restaurant in in Terminal B, right by B12 to be exact.  On their menu, they offer homemade tortas (basically a Mexican style sandwich) and salads.  Everything is made to order right in front of you.  No heat lamps here.  They also have craft beer on tap.  Finally, all of their ingredients are sourced locally, a plus in my…
  • La Casa Garcia - Anaheim, CA

    18 Jul 2014 | 4:15 am
    My travels this past week took me to the West Coast.  Anaheim, CA to be exact.  When I checked into my room I fired up Google Maps and looked for something close to my hotel that was not a chain.  Lucky for me, only one block away was a local Mexican restaurant by the name of La Casa Garcia.  So, after a quick conformation that the place was good by the front desk, I set out on my little Mexican adventure. After scanning the menu, I decided to go outside my little box and have Chile Verde for the first time.    Chilebrown over at Mad Meat Genius is…
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    Slap Yo' Daddy BBQ

  • Slapilicious Smoked Nuts with Rosemary Butter

    Jennifer Gunn
    28 Jul 2014 | 7:38 am
    Smoked Nuts with Rosemary Butter   Print Prep time 15 mins Cook time 15 mins Total time 30 mins   Here’s an easy crowd pleasing snack you can make for your parties before your barbecue meats are ready. As the hot smoked nuts emerge from your pit, your guests are sure to be drawn in by the buttery sweet fragrance...
  • A Barbecue Crawl in Manila, Part 3 by Alex G. Paman

    WEB Admin
    24 Jul 2014 | 8:08 am
    My journey in barbecue began (as with most youngsters, I imagine) with my dad grilling for special family occasions. He brought this tradition to the U.S. when we immigrated over from the Philippines, and when he became too old to cook, I took over and grilled for the family in his place. I began to research the art of grilling...
  • You might be a competition pitmaster if …

    Harry Soo
    20 Jul 2014 | 8:20 pm
      Once you have a few years of competition cooking under your belt, you’ll notice that you’ve developed some unusual habits. That is, these behaviors will seem normal to you but very odd to your family and friends. Here’s a list of things that Donna and I will do without a second thought that cause others to go “Hmm . ....
  • Pork Collar BLT Sandwich

    Jennifer Gunn
    17 Jul 2014 | 9:02 am
    Pork Collar BLT Sandwich   Print Prep time 30 mins Cook time 8 mins Total time 38 mins   Here’s a basic, no-frills BLT sandwich that couldn’t be easier to make — the ingredients are right in the name! BLTs (or bacon, lettuce, and tomato sandwiches) are simple, delicious and make a great breakfast, brunch, or lunch dish. Because these...
  • Filipino Barbecue on the Island of Cebu, Part Two By Alex G. Paman

    Alex G. Paman
    14 Jul 2014 | 7:07 am
    Alex G. Paman’s second article is about his first journey to the wonderful island of Cebu.  There he enjoys a large variety of local grilled seafood and meats as seen through the eyes of an American who’s cultural heritage brings him to the homeland of his parents. Despite visiting the island of Cebu back in 2006 to attend a friend’s...
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    Embers and Flame

  • Smoked Chile Marinade

    Larry Gaian
    29 Jul 2014 | 8:13 pm
    Print Smoked Chile Marinade Author: Larry Gaian @BBQGrail Recipe Type: Marinade   Ingredients Juice of 3 oranges Juice of 3 limes 2 canned chipotle chiles, chopped 3 cloves Garlic, finely chopped 2 teaspoons oregano, crushed 1 teaspoon cumin seeds 1 teaspoon black pepper 2 tablespoons wine vinegar 1 teaspoons kosher salt Instructions Combine all ingredients in a food processor and puree until smooth. Wordpress Recipe Plugin by EasyRecipe 3.2.2708   The post Smoked Chile Marinade appeared first on Embers and Flame.
  • Anchiote Marinade

    Larry Gaian
    29 Jul 2014 | 8:05 pm
    Print Anchiote Marinade Author: Larry Gaian @BBQGrail Recipe Type: Marinade   Ingredients 2 cup apple cider vinegar 24 oz beer 4 tablespoon(s) achiote paste 2 tablespoon(s) black pepper 1 tablespoon(s) granulated garlic 3 tablespoon(s) red pepper flakes 2 tablespoon(s) dry mustard ¼ cup New Mexican Chile, ground 1 tablespoon(s) oregano 1 tablespoon(s) cumin seed,roasted and ground 4 tablespoon(s) hot sauce 2 tablespoon(s) kosher salt Instructions Mix all ingredients together. Can also be used as a mop. Notes A great way to mix and marinade your meat is in a resealable…
  • Beef and Bourbon Marinade

    Larry Gaian
    29 Jul 2014 | 7:31 pm
    Print Beef and Bourbon Marinade Author: Larry Gaian @BBQGrail Recipe Type: Marinade Serves: 1 Servings   Ingredients 1 cup bourbon 1 cup brown sugar ⅔ cup soy sauce 1 bunch Cilantro, chopped ½ cup lemon juice 1 tablespoon Worchestershire sauce 2 cups water Instructions Mix all the ingredients together. Marinade beef, in the refrigerator, for 8 to 12 hours. Wordpress Recipe Plugin by EasyRecipe 3.2.2708 The post Beef and Bourbon Marinade appeared first on Embers and Flame.
  • Dancook: Official Charcoal Grill of Embers & Flame

    Larry Gaian
    26 Jul 2014 | 3:03 pm
    Over the course of the past 8 years from The BBQ Grail to Embers and Flame I’ve resisted several opportunities to have anything named as an “official” product of the website.  However, sometimes you’ve just got to make exceptions and Dancook charcoal grills is one of those exceptions. Official Charcoal Grill I am pleased to announce that Dancook is now the “official” charcoal grill of Embers and Flame.  What exactly does that mean?  Not a lot really.  It just means that when you see something grilled over charcoal it will be on my new Dancook 1500.
  • Fahrenheit 250 BBQ – Sacramento, CA

    Larry Gaian
    24 Jul 2014 | 4:55 pm
    We respect our guests and our craft, which is why we believe in using the freshest and highest-quality meats and ingredients throughout our menu. We use only grass-fed, pasture-raised pork, 100% all-natural hormone-free beef, Mary’s Free Range Chicken and Mt. Lassen Red Trout. These quality meats are smoked low and slow at a constant 250 degrees with locally seasoned oak and fruit woods, making our restaurant a pellet-free zone. Every item on our menu is made from scratch, from our four unique barbecue sauces to dip your ‘que in, to our mouth watering sides and fresh-squeezed lemonade.
 
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    Best Gas Grills

  • Char-broil Gas and Charcoal Grill Review

    Jason Wiley
    27 Jul 2014 | 9:44 pm
    Have you always wanted a gas grill and yet you could never let go of a charcoal grill? Well guess what, you can get the best of both worlds with this Char- Broil gas and charcoal grill. Char – Broil created this to compete with other several grill makes who have taken it upon themselves to create a fusion of a gas and a charcoal grill. This grill is basically, 2 grills mounted on 1 cart with one side of it has the 3-burner gas grill and the other a typical box style charcoal grill. Now, for the features I’ll be explaining later this grill is actually quite affordable. But you really need…
  • Napoleon Prestige II Gemini Series (PT750RSBINSS-1) Review

    Jason Wiley
    20 Jul 2014 | 10:21 pm
    Summer is here! Bonding over a nice big grill with friends and family is one of the best things about barbeque season. I’ve always loved the feeling of the sun on my skin while I cook up a nice barbeque meal for me and my family and of course a couple of close friends. It makes my mouth water by just thinking about it. Especially cooking something so good that your family and friends will talk about it every time they see you. A great grill is just as important as skills when you grill. Yes, people will be able to cook great meals using a normal, ordinary grill. But who wants that? If…
  • Vortex Tabletop Gas Grill Review

    Jason Wiley
    13 Jul 2014 | 7:53 pm
    After staying inside most of the winter time, most people wants to go outdoor and enjoy nature. What is more relaxing than a picnic, camping or even a BBQ party in your own lawn? And what do you need to cook your food during those time? Gas grills! Most grills nowadays are becoming more and more portable to cope with persons on the go lifestyle. These grills are usually so portable that you can just hand carry it to the place you are going. Some factors you need to know about these gas grills are do they produce enough heat? Is it big enough to cook food for my family? Safety? And durability…
  • Cuisinart Everyday Portable Gas Grill Review

    Jason Wiley
    6 Jul 2014 | 7:34 pm
    If you’re in the market for a new portable, sturdy, and affordable gas grill then I urge you to read on. The Cuisinart CGG -220 is a great portable grill that is designed for camping, tailgating, fishing, and of course grilling in your backyard. This grill features 240 sq. inches of cooking area with porcelain enamel cast iron grill grates, which can accommodate a lot of food at once. It can cook 10 burgers, 8 steaks or 8 chicken breasts; more than enough for a portable grill. I personally like the sear marks the grilling grates leave on steaks and chicken. So if this got you hooked,…
  • Cuisinart Portable gas grill Review

    Jason Wiley
    30 Jun 2014 | 12:53 am
    It’s just isn’t summer without barbeques and summer parties. Don’t you agree? Its the time of the year to bring out your gas grills or purchase one from a grill store or online, but before you run to the store check this review out as this might be the gas grill you are looking for. Cuisinart CGG-440 Portable Gas Grill with Rolling Cart The Cusinart brand is not limited to their famous food processors but also covers the modern chef plugged or unplugged. Its innovative culinary tools are their signature products. So I highly recommend you to read on. The Cuisinart CGG-440…
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  • Grill Easy with a FireQube

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

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

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

    David
    8 Jul 2014 | 6:16 pm
    I was strolling the grocery aisles the other day and came across some bottles of Jim Beam barbecue sauce.  I checked the label and it sounded pretty interesting.  It has a molasses base that I figured would go nice with the pork chops I had soaking in a molasses brine back home. The chops got grilled on the Jumbo Joe with indirect heat for about thirty minutes.  They were some beautiful chops cut on the thicker side.  They were dusted with some black pepper and onion powder.  There was plenty of flavor packed into these guys from the four hour bath they took in the molasses brine. The…
  • Cool New Stuff From Cajun Bandit

    David
    29 Jun 2014 | 7:39 am
    I was searching the Internet for cool accessories for the Weber Jumbo Joe and saw a “Coming Soon” banner on the Cajun Bandit website for a rotisserie and a stacker for 18.5 inch Weber grills. I shot an e-mail over to Chris Perres and asked him when these would be available. It turns out they are available right now and he just hasn’t had time to update his website! Chris was kind enough to send some pictures and a price list. Both the stacker module and the rotisserie ring fir the 18.5 inch One Touch kettles, the 18.5 inch Weber Jumbo Joe and the 18.5 inch Weber Smokey Mountain. If you…
 
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  • Chop’s Power Injector System Giveaway!

    Richard Wachtel
    30 Jul 2014 | 6:19 am
    We are excited to be working with our friends at Chop’s Power Injector Systems Barbeque Kansas to giveaway a 1/2 Gallon Chop’s Power Injector System! Entering to win is so easy! Details are below! Good luck and don’t forget to tell your friends! a Rafflecopter giveaway Also of Interest:  Top 10 Must Haves for the Upcoming Grilling and BBQ Season -2014 Edition Tips and Suggestions on Creating a Great Backyard Cookout Don’t forget to LIKE Grilling with Rich on Facebook to become a BBQ or Griller Insider View all of our great barbecue and grilling recipes at…
  • Recipe: Grilled Cherry Pizza with Hazelnut Spread and Knob Creek® Smoked Maple Bourbon Infused Cherries

    Richard Wachtel
    30 Jul 2014 | 6:12 am
    Want to really spice up and impress your friends and family at your next outdoor cookout or grill out? Well, Chef Michael Symonand Knob Creek Bourbon and have teamed up to bring you an interactive video series demonstrating how to bring grilling’s latest trends onto your grill all year long. <Become a BBQ or Griller Insider! Follow Grilling with Rich on Twitter> Grilled Cherry Pizza with Hazelnut Spread and Knob Creek® Smoked Maple Bourbon Infused Cherries is the first video in the on going video series. With unique and interesting desserts trending, Chef Symon has created an…
  • Turning Your Propane Grill Into a Smoker

    Richard Wachtel
    28 Jul 2014 | 1:23 pm
    Here is a special article from our friends at Thermoworks who make the popular Thermapen. Here are some tips for turing your propane grill into a smoker!  Propane grills aren’t just for burgers and brats anymore. With a few tricks, you can mimic the heat flow of a traditional smoker and produce quality cuts of slow smoked barbecue. Here’s how: Start by identifying your heat sources, and get your grill setup for a little indirect cooking. When cooking low and slow (225-250°F), avoid directly exposing your meat to the heat source. That’s called grilling! Setting up your cooker so your…
  • Finding the Perfect Lobster Roll in Maine

    Richard Wachtel
    27 Jul 2014 | 12:23 pm
    Besides grilling and barbecue foods, I love to eat some great foods from all around the country and the world. One of my favorite foods to have year round is a good lobster roll. For those who don’t know what a lobster roll is, it is a sandwich filled with lobster meat soaked in  and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. To sum it all about it a sandwich of pure goodness and heaven. <Become a BBQ & Griller insider by following Grilling with Rich on Twitter> As far back as 1970, chopped lobster meat…
  • BBQ Foodie Picture of the Week: Braised Pork Ragu at Tremont 647

    Richard Wachtel
    26 Jul 2014 | 9:03 am
    Food: Braised Pork Ragu Location Tremont 647, 647 Tremont St, Boston, MA 02118 Website: www.tremont647.com/ Also of Interest:  Master of the Pit in Pictures: Richard Wachtel Pork Barrel BBQ Mustard Sauce Review and Rating Don’t forget to LIKE Grilling with Rich on Facebook to become a BBQ or Griller Insider View all of our great barbecue and grilling recipes at the Grilling with Rich BBQ Recipe Library  Author informationRichard WachtelEditor and Chef and Founder at Grilling with Rich Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things…
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  • World Cup Steaks

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

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

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

    3 Jun 2014 | 7:47 pm
    Here is a fun and tasty little thing to throw on the grill; bacon wrapped steak bites!These are real simple to make.  I started with some sirloin steak and cut it into strips about one inch wide and two inches long.  I grabbed a mallet and pounded the steak until I had nice thin strips.  Season both sides with Montreal Steak Seasoning (or whatever else floats your boat).  I added a piece of Swiss cheese, a mushroom slice and a piece of precooked bacon on one side of the steak strip. Roll everything together, wrap with bacon and shove a toothpick through the…
  • Crispy Grilled Chicken

    28 May 2014 | 2:40 pm
    I found a recipe on a box of Hungry Jack instant mashed potato flakes for crispy oven baked chicken wings and decided to adapt the technique for the grill.I started by brining a batch of chicken drumsticks overnight (2 quarts water, half cup salt, full cup sugar). The next day I rinsed the chicken, patted dry then coated it liberally with hot sauce.  I rolled the wings in potato flakes then grilled with indirect high heat for about an hour.It was a struggle to brown the flaky potato crust with indirect heat.  When the chicken was almost done cooking I moved it to direct heat…
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