BBQ

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  • Chili with Smoked Poblano Chiles

    Three Dogs BBQ
    28 Jan 2015 | 3:16 pm
    It's cold, snowy, and the Super Bowl is this upcoming weekend.  Sounds like the perfect time to make a pot of chili for the big game.  No deflated taste here.  Lets move to the kitchen and have a look.Back when peppers were in season, I fire roasted and smoked some for use over the winter. I decided this was the perfect time to kick up my normal chili recipe a bit.  So I grabbed a package of the frozen poblanos from the freezer and add them to this pot of chili.Here is my base recipe for a batch of chili:1 Pound of Ground Meat (I used lean turkey for this batch)1 Small…
  • Wings Wings Wings

    livefire
    Curt McAdams
    29 Jan 2015 | 7:13 pm
    It’s that time of year… The big game between the non-cheating Seahawks and the ever-cheating Patriots! I thought about doing some sort of Pacific Northwest seafood, parked with some kind of deflated lobster roll from the northeast… But I decided on wings instead. It’s simpler, and easier to make for the game. With wings, though, I didn’t want to add a lot of bad stuff to what can be pretty healthy fare. Typical wings are breaded, fried, and tossed in hot sauce and melted butter. Instead, my wings are grilled and either dry-rubbed or sauced near the end of…
  • Crawdads and Bacon Wrapped Corn on the Drum

    Cowgirl's Country Life
    cowgirl
    24 Jan 2015 | 1:54 pm
    One of my favorite snacks! A simple crawdad boil, drum style. I make this for the Super Bowl every year but made it for New Years eve too. Seasoned the pot with Swamp Dust. This was my first time using this seasoning, it was recommended by cooking friends CajunTy and Wickedcajun from Louisiana.  Thanks again, I loved the stuff!  Did my usual bacon wrapped corn. Drizzled
  • CHILE JALAPENO TAQUERIA

    MAD MEAT GENIUS
    30 Jan 2015 | 12:00 am
    The urge to dine on some green chile stew usually referred to as chileverde, was tugging at my chile peper deprived diet. I have driven by ‘Chile Jalapeno Taqueria’ for several years never slowing down. The building is bright and eye catching as you pass by on this busy thoroughfare in Oakland California. I dinned here a decade ago and the restaurant has changed hands numerous times since. It was time to whet my appetite once again on my never ending quest to find the ultimate chileverde.Parking karma is in limbo because of the convenient parking lot behind the restaurant. Once inside you…
  • Grilled Shrimp Wonton w Sweet Spicy Thai Chili Sauce

    Slap Yo' Daddy BBQ
    WEB Admin
    26 Jan 2015 | 6:00 am
    Grilled Shrimp Wonton w Sweet Spicy Thai Chili Sauce   Print Prep time 20 mins Cook time 5 mins Total time 25 mins   Just like there is no dish called chop-suey in China, there is no Crab Rangoon in Rangoon, the former capital of Burma now called Myanmar. It’s an American invention and the dead giveaway is there is...
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    livefire

  • Wings Wings Wings

    Curt McAdams
    29 Jan 2015 | 7:13 pm
    It’s that time of year… The big game between the non-cheating Seahawks and the ever-cheating Patriots! I thought about doing some sort of Pacific Northwest seafood, parked with some kind of deflated lobster roll from the northeast… But I decided on wings instead. It’s simpler, and easier to make for the game. With wings, though, I didn’t want to add a lot of bad stuff to what can be pretty healthy fare. Typical wings are breaded, fried, and tossed in hot sauce and melted butter. Instead, my wings are grilled and either dry-rubbed or sauced near the end of…
  • Yorkshire Pudding – A Start

    Curt McAdams
    20 Jan 2015 | 3:43 am
    As I was making roast beef for a post for Char-Broil, I was trying to think of something to do alongside that. I realized I was doing a form of an English recipe I’d seen on the roast beef, so I went right to what I think of as a traditional beef side dish for the British, Yorkshire pudding! Yorkshire pudding throws a lot of Americans, it seems. We all think of pudding as a creamy, dairy-laden concoction that typically comes out of a box and is simple to make. I’m thankful my mom used to make pudding from scratch, so I know there’s more to it than that, but chocolate and…
  • Christmas Goose

    Curt McAdams
    28 Dec 2014 | 9:41 pm
    It’s been a long time since I had goose of any sort. I’ve had lots of chicken, a good amount of turkey and some duck now and then. Even a bit of pheasant and/or quail. This year, it seemed a good time to bring out the Christmas goose again! People have odd reactions to goose (the bird, not the grab). Maybe the most common is they heard it will be greasy. Some just think it sounds gross. They’ll eat turkey or chicken, but a goose? No way… I don’t get that. It’s just another big bird. It’s actually easier to fix than turkey. The tricky part is that…
  • Livefire Thanksgiving Blitz Day 5

    Curt McAdams
    26 Nov 2014 | 10:49 am
    Day 5 of the Thanksgiving Blitz is here, and it’s all about gravy! First of all, if you’re reading this on Wednesday, stop. Get in your car and drive to the closest Williams Sonoma. You might want to call first to make sure they still have it, I guess, but call, then get in the car if they have any more Turkey Gravy Base. Don’t question me; just get some of this stuff! However you’re cooking your bird for Thanksgiving, catch the juices. You’re going to want them for gravy. After you have the drippings, put the jar of Turkey Gravy base in a pan with the same…
  • Livefire Thanksgiving Blitz Day 4

    Curt McAdams
    25 Nov 2014 | 6:32 pm
    I don’t have a lot of photos for today, but I want to talk about a controversial part of Thanksgiving: green bean casserole. Alton Brown has a recipe for the best green bean casserole I’ve had. It takes a bit of work, but it’s really worth it. It doesn’t include any canned soup or onions fried and dried in a container. It’s fresh, it’s great, and you should make it sometime. My wife, however, prefers the old Campbell’s soup, French’s onion, frozen green bean casserole that many of us have known for years. Objectively, it’s not as good as…
 
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    Cowgirl's Country Life

  • Crawdads and Bacon Wrapped Corn on the Drum

    cowgirl
    24 Jan 2015 | 1:54 pm
    One of my favorite snacks! A simple crawdad boil, drum style. I make this for the Super Bowl every year but made it for New Years eve too. Seasoned the pot with Swamp Dust. This was my first time using this seasoning, it was recommended by cooking friends CajunTy and Wickedcajun from Louisiana.  Thanks again, I loved the stuff!  Did my usual bacon wrapped corn. Drizzled
  • I'm still alive!

    cowgirl
    24 Jan 2015 | 1:20 pm
    Sorry I have been absent from blogging. Life seems to have stuck it's foot out and tripped me up again. Hope to get back in the swing of things soon! Anyone else having photobucket problems?
  • Venison Grillades and Grits on the Drum

    cowgirl
    6 Dec 2014 | 12:51 pm
    Deer season is coming to an end and I am lucky enough to have venison in the freezer again this year!  Very happy about that. :) I'm also thrilled to have received fresh grits from cooking friend Mike's family mill.  Amherst Milling Company in Amherst Va. Thank you again Mike... These grits are amazing! I sliced up a bit of venison backstrap and some pieces of a small roast...
  • Stuffed Turkey Breast on the Grill

    cowgirl
    23 Nov 2014 | 8:40 am
    Just in time for Thanksgiving! If you don't feel like cooking a whole turkey, boneless breasts are a nice alternative. The kind folks at Char-Broil requested a camp style turkey breast recipe so I opted to use the little table top Grill to Go for the job. It worked great! You could use a grill at home with indirect heat. I wanted a skin-on boneless breast so I de-boned the meat myself..
  • A Reverse Seared Tri Tip

    cowgirl
    23 Nov 2014 | 8:16 am
    I don't cook tri tips often, they aren't always available in my area, but my favorite way to "fix" one is to do a reverse sear on it. Smoke the tri tip for awhile before giving it a good high heat sear. The Hasty Bake works great for this! I drizzled the meat with olive oil then seasoned with a blend of Big Poppa's Secret Steak rub and some Afrika dry rub. Onto the top shelf of the
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    MAD MEAT GENIUS

  • CHILE JALAPENO TAQUERIA

    30 Jan 2015 | 12:00 am
    The urge to dine on some green chile stew usually referred to as chileverde, was tugging at my chile peper deprived diet. I have driven by ‘Chile Jalapeno Taqueria’ for several years never slowing down. The building is bright and eye catching as you pass by on this busy thoroughfare in Oakland California. I dinned here a decade ago and the restaurant has changed hands numerous times since. It was time to whet my appetite once again on my never ending quest to find the ultimate chileverde.Parking karma is in limbo because of the convenient parking lot behind the restaurant. Once inside you…
  • CANNED BACON?

    27 Jan 2015 | 3:13 pm
    Canned bacon? Why not? Yoder's makes a canned bacon. I believe it is sold as stock for your pantry in case of an apocalypse or a bacon disaster. In any case my bbq friend Jon gave me a heads up on this must have product. When my canned bacon arrived the first thing I noticed was the camouflage packaging. I believe that is very prudent to hide your precious stash from zombies or intruders in the final hours. It is time to try some canned bacon. Ms. Goofy could only shrug her head in canine disbelief for my bacon obsession..It was very difficult to remove said bacon from the can. Both ends of…
  • BACON CREAM CHEESE

    23 Jan 2015 | 2:53 pm
    Bacon cream cheese may be the best thing since sliced bread. How about making it spreadable? Oh my! I did peak at the ingredient list and it claims to have 2 percent real honest to goodness cooked bacon bits. Needless to say you do not want to know the rest of the long list of ingredients. It is creamy, smooth, rich, decadent and has a slight bacon flavor. It is most excellent in my book. Maybe I can talk Ms. Goofy into making a cheesecake.
  • SMOKED PIGS HEAD

    20 Jan 2015 | 7:26 am
    Be forewarned some of the following images are not suitable for vegetarians, faint of heart, and people who are not prepared to see pigs heads in various stages of undress. To begin our journey we start at the Farmer's market. It is Sunday morning and the 'True Grass Farm' (notice my restraint) vendor has a signboard advertising; 'Pig Head for Sale". I did a double take before the hook drew me in. This was no ordinary pigs head it was a cross of Black and Berkshire breed. This head had the credentials to make any hipster proud. I am no stranger to cooking a pigs head. Read Here. This was…
  • LUCILLE'S SMOKEHOUSE BAR-B-QUE

    17 Jan 2015 | 6:40 am
    Lucille's Smokehouse Bar-B-Que has been on the bucket list for quit some time now. Ms. Goofy left me with an empty ice cave on her excursion field trip with her sister Shastina. It was time to experience this national chain barbeque restaurant. Without the Racing Honda it took 20 minutes to arrive in Concord California to my destination. (Ms. Goofy would of made it in 10 minutes) The parking karma does not apply today because Lucille's is located on the perimeter of a large shopping mall. Upon arrival, I was greeted with a cheerful scripted welcome. It was the lunch hour and I was seated…
 
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    Slap Yo' Daddy BBQ

  • Grilled Shrimp Wonton w Sweet Spicy Thai Chili Sauce

    WEB Admin
    26 Jan 2015 | 6:00 am
    Grilled Shrimp Wonton w Sweet Spicy Thai Chili Sauce   Print Prep time 20 mins Cook time 5 mins Total time 25 mins   Just like there is no dish called chop-suey in China, there is no Crab Rangoon in Rangoon, the former capital of Burma now called Myanmar. It’s an American invention and the dead giveaway is there is...
  • BBQ Hawaiian Kalua Pork Shoulder

    WEB Admin
    12 Jan 2015 | 6:00 am
    5.0 from 1 reviews BBQ Hawaiian Kalua Pork Shoulder   Print Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins   I love all kinds of barbecue and enjoy cooking styles from around the world. For this recipe, I’m taking you on a journey 2,500 miles west of my home in Los Angeles to the...
  • 2015 Giveaway – Snake River Farm’s Big Game Bundle

    WEB Admin
    8 Jan 2015 | 6:00 am
    I’ve partnered with my friends at Snake River Farms to give away 6 American Kobe Ribeye Filets, 1 whole Kurobuta Bone-In Ham, and 2 – Kobe Flat Iron Steaks. There will be 1 winner for the Snake River Farm giveaway. The suggested retail price for this giveaway is $455.00. Snake River Farms ribeye filet strikes a delicious balance of savory...
  • Vegetable Wellington with Vegan Mushroom Gravy

    WEB Admin
    5 Jan 2015 | 7:00 am
    Vegetable Wellington with Vegan Mushroom Gravy   Print Prep time 45 mins Cook time 20 mins Total time 1 hour 5 mins   I’m often asked when I cater if I offer vegetarian options for non-meat eating guests. For BBQ catering requests where the host wants knockout options for the vegetarians but doesn’t want them to feel second class at...
  • 2015 Giveaway – Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker

    WEB Admin
    2 Jan 2015 | 7:00 am
        Want authentic smoke house flavor? The Weber Smokey Mountain Cooker Smoker 18.5 Inch is the right smoker for you!  This is the exact smoker which has won me 20+ Grand Championships since 2008.  I regularly go up against smokers costings $15,000+ and this $299 unit is a winner in the right hands.   As part of the start of...
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    Barbecue Master

  • Church BBQ Dinners in North Carolina - Millford Hills Methodist in Salisbury, NC

    Grill Girl
    30 Jan 2015 | 3:27 pm
    Milford Hills United Methodist Church BBQ Dinner One really popular fundraiser dinner in North Carolina is a BBQ dinner. North Carolina is pork barbecue country with various versions in the east (coastal) and piedmont or central. Central is called western NC barbecue, but it's not the mountains. No telling what you'll get if you order barbeque in the mountains here. Today I had a delicious
  • Henry's Humdingers Raw Honey with Heat - A New Spin on Sweet and Hot

    Grill Girl
    29 Jan 2015 | 3:48 pm
    Henry's Humdingers Honey - With Some Kickin' Heat I was rather befuddled when I was asked to try out Henry's Humdingers honey with heat. My Poppaw was a beekeeper, and I'd only had honey as a sweetener like on homemade biscuits (yum). As a heat lover and honey lover, I thought these products sounded interesting. I was scheduled for the annual gathering of the Winter Grillers, so I packed a
  • Lime and Lemon Squeezers by Imusa - They were a HIT here!

    Grill Girl
    28 Jan 2015 | 3:21 pm
    Lime Squeezer and Lemon Squeezer Made by Imusa Imusa offered me a free gadget for an honest review, and the lime and lemon squeezers jumped right out me. We have been squeezing by hand for barbecue flavoring and for guacamole for grilled nacho chips. This means quite a bit of waste, picking out seeds, and overall a mess.  Lime Loaded and Ready to Squeeze My boys were in for
  • High Five Naturals Silicone Grill Gloves Review

    Grill Girl
    7 Nov 2014 | 2:58 pm
    High Five Naturals Silicone Grill Gloves I'm always on the look out for the perfect grill gloves. I have found several I really love but tend to rotate around depending on what I'm grilling or have on the barbecue. High Five Naturals contacted me to see if I'd like to try out their new silicone grill gloves in exchange for an honest review. I've been happy with some silicone cake pans I
  • Cricket Multi-lite - Greener Option for Starting Charcoal or Wood

    Grill Girl
    25 Oct 2014 | 3:21 pm
    Cricket Multi-lite - Refillable  Cricket has come out with a refillable lighter, and I'm impressed. Not only does it light well (with a safety button to prevent accidental light ups), but it is not a toss away like lighters today.  This is a big deal for someone who lights up grills on a regular basis. I remember well when my Granddaddy had a silver lighter and filled it with fuel when it
 
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • State of the Sauce in 2015

    Brian
    10 Jan 2015 | 8:43 pm
    2014 was a great year for BBQ sauce.  The year brought with it a lot of innovation in the BBQ Sauce market and kept this segment of the specialty food industry as vibrant as ever as the popularity of competition BBQ and BBQ TV shows continues to rise.  We saw new entrants from big companies with established […]
  • Top 10 Christmas Gift Ideas for your Favorite Griller

    Prince_of_Q
    3 Dec 2014 | 5:00 am
    Below are my picks of the Top 10 Christmas Gift Ideas for your Favorite Griller. I picked these from the great list of products I’ve had the opportunity to review here at BBQ Sauce Reviews. I feel these products would make for a fantastic Christmas gift for any griller. (This list is in no particular order…click on the […]
  • Trifecta Blazing Barbecue Sauce (5/5)

    Brian
    13 Nov 2014 | 3:09 pm
    Trifecta sauces are a Kentucky based trio of sauces containing a mild, medium and hot variety. This review is for their Blazing Barbecue Sauce, their hot variety. Outside the Bottle Much like their mild and medium sauces, Trifecta’s Blazing Barbecue Sauce has a clean overall appearance but this one invites you inside like a scary […]
  • Trifecta Sweet Heat Barbecue Sauce (5/5)

    Brian
    13 Nov 2014 | 2:47 pm
    Trifecta sauces are a Kentucky based trio of sauces containing a mild, medium and hot variety. This review is for their Sweet Heat Barbecue Sauce, their medium variety. Outside the Bottle Like the original Trifecta Barbecue Sauce, the yellow label has a clean overall appearance and invites you inside.  I love the new look compared […]
  • Trifecta BBQ Sauce Original (5/5)

    Brian
    13 Nov 2014 | 2:40 pm
    Trifecta sauces are a Kentucky based trio of sauces containing a mild, medium and hot variety. This review is for their Original Barbecue Sauce, their mild variety. Outside the Bottle The label has a clean overall appearance and invites you inside.  I love the new look with a high quality almost vintage font/style compared to […]
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    The BBQ Central Show

  • January 27, 2015 – Official Archive

    greg
    27 Jan 2015 | 8:55 pm
    January 27, 2014      Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well     On the Show tonight!!    My good friend and BBQ HERO, Ted Reader, joins me to talk Super Bowl, Outdoor Cold cooking and more!   Scott Roberts reviews new sauces and rubs   Jason Baker from Green Mountain Grills talk about their new WIFI interface for thier line of cookers!   Also,  BBQ Swap Meet…YES!   Are you a man (or woman) and do you shave?  You saw me run theDollar Shave Club video on the show and I…
  • January 20, 2015 – Official Archive

    greg
    20 Jan 2015 | 8:55 pm
      Video Link: www.outdoorcookingchannel.com Audio Link: www.thebbqcentralshow.com Streaming LIVE on Roku as well   On the Show tonight!!  The usual first Tuesday of each month guest, the good BBQ Doctor Ray Lampe, joins me…we missed him last week Iinternet issues) so we get our monthly check up in tonight! Dan Arnold, creator of the Suckle Busters brand of products, joins me to talk abouthow he got started in the business and what his products bring to the table. MAYBE some sauce talk with a certain someone Also, the first night of the BBQ Swap Meet…YES! Are you a man…
  • January 13, 2015 – Official Archive

    greg
    13 Jan 2015 | 7:19 pm
    On the Show tonight!!  Meathead Goldwyn from amazing Ribs joins me for his monthly segment…we explore the ever changing world of thermometers!  Where di it start…where is it going?? In the second hour, first Tuesday of each month guest, the good BBQ Doctor Ray Lampe, joins me…we missed him last week being off so we get our monthly check up in tonight! Are you a man (or woman) and do you shave?  You saw me run theDollar Shave Club video on the show and I was so impressed with the service I decided to sign up!  I went with the 4 blade option.  Every month I will have 4…
  • December 30, 2014 – Official Archive

    greg
    30 Dec 2014 | 8:55 pm
    IT’S THE 2014 YEAR IN REVIEW SHOW!!!   We will highlight the top guests, topics and so forth that were tossed around on the show in the past 364 days…   Ever wanted to be on the show??  TONIGHT is your night to call in and let me know what your favorite part of the show was this year…or tell me how great I am…or tell me what a douche I am…anything goes!! You can also subscribe to the show on I-Tunes and never miss a segment or interview of the show ever again!!  PLEASE RATE THE SHOW IN I-TUNES!!!   If you do not use I-Tunes or prefer a…
  • December 23, 2014 – Official Archive

    greg
    23 Dec 2014 | 8:55 pm
    Donny Bray talks about winning 2014 KCBS Team of the Year Connie’s Recipe corner covers prime rib cooking Chad Ward hits the 2014 year in review from his perspective! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets
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    All About The BBQ!

  • Charcoal Grilling Tips To Remember

    SP
    29 Jan 2015 | 5:11 am
    If it is your first time working with a charcoal grill, it is important to know what you are doing in order to make the best decisions regarding your cooking. This means becoming more familiar with the grill and the method of cooking, because even though cheap tabletop grills are more convenient, there is nothing […]
  • Fun And Easy BBQ Recipes

    SP
    29 Jan 2015 | 5:04 am
    Considering that most people are strapped for time these days, being able to create delicious dishes in a short time is essential to living in today’s world. Many people want to still be able to cook and grill at home but they want it to be easy and fast. Usually easy also means fun because […]
  • Top BBQ Tips For Beginners

    SP
    29 Jan 2015 | 4:53 am
    When it comes to BBQ tips for beginners, most people find talk of pits, smokers, grills, sauces and charcoal quite intimidating. However, don’t forget that all experts were once novices themselves. Therefore, if you wish to advance your barbecue skills, this coming summer offers the perfect opportunity. Just make the effort and, with the following […]
  • Need a New Grill Set? Check Out These 3 Great Sets

    SP
    23 Dec 2014 | 11:20 am
    There is no point buying a $300 gas grill or even a $50 tabletop grill if you don’t have the right tools to cook up a good meal. A high quality BBQ tool set makes the job of cooking on a BBQ so much easier. Most kits are actually quite inexpensive and come in their […]
  • 3 Affordable Gas Grills Under $100 for the Tabletop 2014

    SP
    10 Dec 2014 | 10:51 am
    The great thing about gas grills these days in 2014/2015 is you don’t have to spend a fortune to get a perfectly good model that will cook superb food. Tabletop grills are ideal if you don’t want to cook for too many people and also can store it out of the way when not in […]
 
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    No Excuses BBQ

  • Rekindle the Fire: Cajun Chicken Tater Skins

    zydecopaws
    19 Jan 2015 | 10:16 am
    Under the heading of better late than never, we’re back with another installment of the Rekindle the Fire series (which is pretty much the only thing that gets us to post lately). And for those following along, yes, we totally blew the commitment to do one of these every two weeks, but sometimes life gets in the way of posting food pictures on the Interwebs. But enough of excuses and apologies. When last seen, Tom of Big Butz BBQ had cooked up an offering of Tomahawk Berkshire Chops using Berkshire Tomahawk Chops (well, duh), russet potatoes, celery, and sour cream. Not having a…
  • Rekindle the Fire: Thanksgiving Pie

    zydecopaws
    8 Dec 2014 | 10:14 am
    Another two weeks have gone by, leftovers are still present from a pre-Thanksgiving weekend cooking extravaganza, and another Rekindle the Fire post is due. What better to do than serve up some leftovers in the form of pie and kill two birds (actually one bird and one pig) with one stone? Or two pies. Or something like that. We’ll get business out of the way first with the turkey dinner cottage pie. That doesn’t look all that interesting, but under the mashed potato topping was a crust made of chopped stuffing and a filling of turkey, gravy, and stuffing type ingredients such as…
  • Rekindle the Fire: Not Pulled Pork Enchilasagna

    zydecopaws
    24 Nov 2014 | 8:11 pm
    Time once again for another installment of Rekindle the Fire, one where I get to choose one of three ingredients from the most recent offering from Tom at Big Butz BBQ and cook something outdoors featuring the chosen ingredient and three new ones. Or as is usual in my case, more than three others. This week was a bit more of a challenge than previous weeks, as the weekend was filled with celebration cooking (one birthday and an early Thanksgiving dinner), none of which were likely to lend themselves to a challenge meal featuring tortillas, chicken thighs, or bell peppers. Even if the carrots…
  • Rekindle the Fire: Butternut Bison Cottage Pie

    zydecopaws
    10 Nov 2014 | 9:29 am
    Another two weeks has gone by, and once again it is my turn to pick from a list of ingredients used by Tom Porter of Big Butz BBQ last week as part of the Rekindle the Fire series/challenge. Those of you following along (I believe the number might be as high as 4) know that Tom used red onions (off limits for this cook), beef arm roast (aka chuck roast, but who’s keeping score?), butternut squash, and spaghetti. Since it’s getting late in the year, the butternut squash was the obvious choice to use as the carryover ingredient, mainly because the are fresh, plentiful, and cheap.
  • NotLasagna

    zydecopaws
    5 Nov 2014 | 8:28 am
    Last night’s dinner was neither a traditional lasagna nor a version of the now infamous Enchilasgna. It was instead a version that will freak out most traditionalists and delight the gluten-free crowd. I give you… … Cabbage NotLasagna! Trust me when I say this was made on the grill. Here’s proof, in the form of a bad picture. Inspiration for this meal was in the form of a rather large and fresh cabbage that jumped into my cart at the last visit to the produce stand and no desire to turn it into cabbage rolls (or yet another cabbage slaw). Off I went to the Interweb for…
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    Char-Broil LIVE

  • Winter Vegetables On The Grill: Why They Make Sense

    Chris Marcum
    30 Jan 2015 | 6:58 am
    I live in a small town in rural Idaho. Right now we have about 18 inches of snow blanketing the landscape and the temperatures rarely make it above the low 20s. Even still, you’ll find me shin-deep in snow with my grill ablaze because the produce this time of year is just so darn good on the grill. When I say “winter greens” I mean green vegetables that know how to survive – vegetables like bok choy, broccoli rabe and Brussels sprouts that are sturdy and can take a punch. High-heat grilling is exactly what these ingredients need to realize their flavorful potential.
  • John Thomas – “Grilling 24×7″

    Char-Broil
    28 Jan 2015 | 5:55 am
    Connect with John Grilling 4×7 John’s Bio John is the author of the BBQ and grilling blog http://www.Grilling24x7.com. His blog is one of the most popular grilling blogs in the country and it focuses on simple ingredients with over the top recipe concepts. John’s recipe development focuses on simple yet bold flavors that anyone at home can utilize. For example, John has recipes for making homemade gyros out of bratwurst sausages, chili dogs with a chili sauce made from real steaks and huge cheeseburgers stuffed with bacon, cheese and jalapeno peppers, just to name a few.
  • How to know when your food is done

    Char-Broil
    23 Jan 2015 | 9:56 am
    The most asked question by new grillers is how to know when food is finished cooking. And the answer depends on what you’re grilling. But in every case, a digital thermometer is the key to perfectly cooked food. A digital thermometer will tell you the exact internal temperature of the food, which is how to determine doneness. They’re available at most housewares stores for about $20 and worth every penny because your grilled food will be perfect every time. To use the digital thermometer, place the probe in the middle of the thickest part of the meat but not touching any bone (that…
  • Chris Marcum – “Chris Loves Julia”

    Char-Broil
    23 Jan 2015 | 9:27 am
    Connect with Chris Chris Loves Julia Chris’ Bio While attending college, Chris Marcum decided that he needed something to keep him sane through the humdrum of academic pursuits. He’d always enjoyed cooking and, at the suggestion of a roommate who was studying culinary arts, decided to take a cooking class. Chris was hooked, and took on culinary arts as his secondary degree. Now, as a mild-mannered marketing exec in rural Idaho, Chris still finds sanity and relief to life’s stresses in the kitchen and, more particularly, at the grill. Chris and his wife Julia author the blog…
  • Compound butters

    Char-Broil
    20 Jan 2015 | 1:41 pm
    Compound butters are an easy way to add a burst of flavor to grilled steaks, chops, poultry and vegetables. Mushroom wine butter, top; herb butter, middle; and Southwest butter A compound butter is simply room temperature butter blended with a variety of herbs or spices. Once the mixture is well blended, form it into a log, wrap it in plastic wrap and store it in the refrigerator or freezer. Any time you’re grilling pull out the butter, cut off a slice and top meat or vegetables hot off the grill. It’s important to use real butter in these recipes to get the best possible flavor.
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    The Dutchess Cooks

  • Tuna Salad or Salade Nicoise

    Dutchess
    19 Jan 2015 | 5:34 am
    Yesterday this salad was on my plate, and together with a cold French rosé in my glass, I was a happy Dutchess! This salad is actually a french salad, with grilled tuna: salade nicoise. Mostly eaten during Summer, but why wait when it’s that good! The amounts are for 2: 2 tuna steaks For the marinade: 4 tablespoons olive oil 2 tablespoons fresh lemon juice Salt and pepper For the salad: Handful string beans, cooked for 10 minutes and cooled off 1 small bag mixed green salad (choose the one that has iceberg lettuce in it) 6 tomatoes, cut into quarters 2 hard boiled eggs, cut into…
  • Sauerkraut from the Alsace

    Dutchess
    17 Nov 2014 | 5:55 am
    Last weekend it was time to make this delicious recipe for sauerkraut d’Alsace, or, sauerkraut from the Alsace. The weekend before I had made guinea fowl confit and that required to rest about a week. That’s why it was time last weekend! Because these two things belong together, confit and sauerkraut, and oooh of course mashed potatoes!! I already published the recipe for the confit here, and now you will get the recipe for the sauerkraut. As you will notice in the list of ingredients, it contains duck or goose fat. So I have to warn you not to make this too often haha! I used the same…
  • Creamy and spicy pasta with homemade pesto

    Dutchess
    20 Aug 2014 | 4:26 am
    Summer is slowly coming to an end here.  And because I still had a lot of fresh basil, I decided to make pesto. And with some of this pesto I made this pasta dish: The ingredients: 4 tablespoons butter ¼ cup pesto homemade (see my recipe for homemade pesto) 1 teaspoon (or more, or less…as much as you can handle) dried red chile flakes ¼ cup vin santo ¼ cup heavy cream ¼ cup grated Parmesan cheese 6 large basil leaves Pepper/salt ¼ cup pasta water Extra: tagliatelle, grated Parmesan cheese   Start with adding the pasta to salted boiling water, and procede according the package…
  • Beef salad with dukkah

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

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

  • Triple Chocolate Dream Cake, Sushi, Roasted Red Bell Pepper Soup and a Rose

    Gary House
    24 Jan 2015 | 3:17 pm
    Triple Chocolate Dream Cake, Sushi, Roasted Red Bell Pepper Soup and a RoseThis past week at the culinary academy, I had the great pleasure to make a few new items in class, so I thought I would share a few pictures with you.But first of I wanted to show you my “mini me” chef.Triple Chocolate Dream CakeThis is a cake that my class partner and I created.Composed of chocolate chiffon cake, raspberry white chocolate mouse and a chocolate ganache.The three smudges on top were a result of us trying to patch a change in decorating design. Oh well! Here is the Triple Chocolate Dream…
  • Sunday Morning Comics January 18, 2015

    Gary House
    18 Jan 2015 | 1:00 am
    Sunday Morning Comics January 18, 2015“That’s the grill we were looking to buy the store. It must’ve followed us home”Yea … I have tried that excuse before.Never worked for me!Gary  The post Sunday Morning Comics January 18, 2015 appeared first on Cooking Outdoors.
  • Tropical Grilled Tri-Tip Recipe on the Island Grillstone

    Gary House
    17 Jan 2015 | 9:52 am
    Tropical Grilled Tri-Tip Recipe on the Island GrillstoneGrilled Tri-Tip with a sweet tropical marinade of pineapple, garlic, ginger, soy and other delicious ingredients, simply grilled on a bed of onions. Roasted fingerling potatoes, portabella mushrooms and cloves of garlic are added to complete the meal!The Island Grillstone made from lava rock, makes the perfect grilling surface for sugary marinades by eliminating flare-ups and burnt skin.For more information on the Island Grillstone visit: http://www.islandgrillstone.comItems used on the show:iGrill2 wireless thermometer –…
  • Portuguese “Carne de Vinha d’alhos” Pulled Pork Recipe

    Gary House
    14 Jan 2015 | 1:59 pm
    Portuguese “Carne de Vinha d’alhos” Pulled Pork RecipeThis past Christmas, sitting around the kitchen talking food with my family, the subject of marinated pork came up. My family, on my step fathers side is Portuguese and I have been subject to many traditional dishes, most of which I never appreciated as a teenager. My step-brother in-law pulled out his “Carne de Vinha d’alhos” that he had been marinating for the past day for us to sample as we sat around after dinner. In the Azores this is known as vina dosh (pronounced vinya dahj) and that is what my…
  • 2015 Cooking Outdoors Survey

    Gary House
    7 Jan 2015 | 10:48 am
    Hi everyone!I am currently plotting out 2015 and I could use your help.Grilling, BBQ, Dutch oven cooking, Fire Pit Cooking, Cooking Videos and How-to videos are the main staple of Cooking Outdoors but your input is very important to me and I would really like to have you share your thoughts for 2015.Below you will find a very short and simple survey that I created which will help me greatly if you could take the time to fill it out.It is all anonymous so don’t be afraid to let me know how you really feel I’ll share some of the results with you all in a few weeks …Thanks in…
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    Dirty Smoke BBQ Blog

  • Review: Lillie's Q, Southern Food, and Kool-Aid Pickles

    Dru Chai
    4 Jan 2015 | 7:18 pm
    By Dru ChaiAs I mentioned in a previous post, the BBQ restaurant biz is a tough nut to crack. But according to the latest culinary trends report from the National Restaurant Association, BBQ is consistently on the top of food categories for a reason. America loves BBQ.Lillie's Q is the latest entry into the BBQ scene in Southern California, more specifically Orange County. White napkins, a la carte menu, an expansive drink menu, are just a few indicators to let you know that this is an upscale BBQ joint.One item that might raise some eyebrows is the Kool-Aid pickles. As weird as it may…
  • How To Make Herb Crusted Smoked Prime Rib

    Dru Chai
    18 Dec 2014 | 10:29 pm
    By Dru ChaiThere's something about serving and eating prime rib that just screams special occasion. Yes, it's expensive, so of course that has a lot to do with it. But it's also the appearance. A steak comes to the table looking like an blackened and burnt meteor rock. But a piece of sliced prime rib looks luxurious, velvety, and even sensual. Pink, juicy, and just begging to be eaten.Having used my Weber smoker for over 3 years, it never occurred to me to smoke prime rib. Until now. With an early holiday family dinner scheduled, I told everyone that I was in charge of the main course.
  • Quick Take: Lillie's Q in Downtown Brea

    Dru Chai
    8 Dec 2014 | 10:36 pm
    By Dru ChaiThe BBQ restaurant business is no joke. With the rising costs of beef and meat products, those already slim margins are shrinking down even further. Aside from raising prices, BBQ restaurants are forced to make money in other ways by adding a myriad of appetizers and side dishes to their menu. Alcohol will always be the gold standard as the top money maker, but for many BBQ restaurants and proprietors it's all about selling their line of BBQ sauces.Lillie's Q has a half dozen of their BBQ sauces perfectly lined up at every table. There are sauces that are vinegar based, tomato…
  • Free Giveaway: iDevices Kitchen Thermometer mini

    Dru Chai
    8 Dec 2014 | 7:42 pm
    By Dru ChaiNot to get mushy or anything, but I want to dedicate this post to my blog readers. When I started this blog almost four years ago, I never thought I would get the opportunity to meet (both online and in-person) so many passionate people about BBQ. I'm definitely blessed.As a BBQ blogger, I get to review some great BBQ and food related products out there, and every now and then I'm fortunate enough to win a social media contest. Just recently, the folks at iDevices held a contest on their Instagram page for Thanksgiving, telling people to share their best turkey pictures. I was…
  • The Evolution of the World Food Championships

    Dru Chai
    6 Dec 2014 | 5:14 pm
    By Dru ChaiThree years ago, Mike McCloud didn't know what to expect when he launched the World Food Championships (WFC) in Las Vegas. It was the inaugural year and even the President & CEO/Co-Founder had "no idea what he was doing" as he shared his candid thoughts during the Food/Fight/Write food blogging conference at The Plaza Hotel & Casino.2012 - Adam Richman with WFC President & CEOMike McCloud taking a pictureThe Dirty Smoke has attended as media and judged the WFC each of the last three years in Las Vegas. While the competition has been an evolution, it was not without…
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    Three Dogs BBQ

  • Chili with Smoked Poblano Chiles

    28 Jan 2015 | 3:16 pm
    It's cold, snowy, and the Super Bowl is this upcoming weekend.  Sounds like the perfect time to make a pot of chili for the big game.  No deflated taste here.  Lets move to the kitchen and have a look.Back when peppers were in season, I fire roasted and smoked some for use over the winter. I decided this was the perfect time to kick up my normal chili recipe a bit.  So I grabbed a package of the frozen poblanos from the freezer and add them to this pot of chili.Here is my base recipe for a batch of chili:1 Pound of Ground Meat (I used lean turkey for this batch)1 Small…
  • Cooking your Goose, Part Four: Goose Pastrami

    22 Jan 2015 | 3:19 pm
    For our final experimentation with this seasons goose, lets take a gander at a great recipe for pastrami that I found at Hunter Angler Gardner Cook.  Here is the link to the recipe: Goose PastramiI followed the directions exactly for the cure.  It was easy to make.  Just make sure you have some curing salt on hand.  Breasts after one day in the cure.After the full 36 hours in the cure.I rinsed the meat well, then prepared my pastrami rub.  Here is where I deviated.  I used the Close to Katz pastrami rub recipe from Amazing Ribs.  You can find the…
  • Something Simple: Toasted Cumin Cornbread

    18 Jan 2015 | 7:21 am
    Sometimes in your travels you come along culinary hacks that are so simple, yet add so much to the final product.  This was the case this past year while traveling in India for business.  When you visit customers in India, it is customary to sit down, have some refreshment and talk about the weather (yes, it is very hot and dusty here.  Have you ever seen snow?), family (yes, a wife, two stepchildren, and three dogs), and politics when they find out you are from the United States (yes, our federal government does act like petulant children and I am 110% sure I would be fired if…
  • More Adventures with Goose, Part Three: German Smoked Goose Breast

    14 Jan 2015 | 3:59 pm
    During my fun in the kitchen with the goose The Oldest shot during hunting season, I wanted to do a few things a bit outside the box.  Perhaps something cured and smoked.  So, after some searching, I found a recipe for German Smoked Goose on my new favorite cooking website, Hunter Angler Gardner Cook.  The recipe calls for goose breasts with the skin and fat still on the butchered breasts.  Unfortunately, the breasts I received were skinless and free of fat.  But, the recipe looked good and while the taste might not be the same, I figured it would be…
  • Bock BBQ Sauce with Pulled Beef and Broccoli Slaw

    8 Jan 2015 | 3:21 pm
    Around here, during the holidays, the Penn Brewery releases one of my favorite seasonal beers: St. Nikolaus Bock.Slightly sweet, full bodied, yet smooth.  A nice holiday session beer.  One day over the holidays, I was yearning for something other than heavy holiday meals.  A taste of summer perhaps.  So, I decided to work a St. Nikolaus Bock into a BBQ sauce and used pulled beef as my meat of choice. First, the day before, I put a quick over night pickle on a pint of broccoli slaw mix, 1/4 of a sweet onion, and two garlic cloves.To make this sauce, I used an old…
 
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    Slap Yo' Daddy BBQ

  • Grilled Shrimp Wonton w Sweet Spicy Thai Chili Sauce

    WEB Admin
    26 Jan 2015 | 6:00 am
    Grilled Shrimp Wonton w Sweet Spicy Thai Chili Sauce   Print Prep time 20 mins Cook time 5 mins Total time 25 mins   Just like there is no dish called chop-suey in China, there is no Crab Rangoon in Rangoon, the former capital of Burma now called Myanmar. It’s an American invention and the dead giveaway is there is...
  • BBQ Hawaiian Kalua Pork Shoulder

    WEB Admin
    12 Jan 2015 | 6:00 am
    5.0 from 1 reviews BBQ Hawaiian Kalua Pork Shoulder   Print Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins   I love all kinds of barbecue and enjoy cooking styles from around the world. For this recipe, I’m taking you on a journey 2,500 miles west of my home in Los Angeles to the...
  • 2015 Giveaway – Snake River Farm’s Big Game Bundle

    WEB Admin
    8 Jan 2015 | 6:00 am
    I’ve partnered with my friends at Snake River Farms to give away 6 American Kobe Ribeye Filets, 1 whole Kurobuta Bone-In Ham, and 2 – Kobe Flat Iron Steaks. There will be 1 winner for the Snake River Farm giveaway. The suggested retail price for this giveaway is $455.00. Snake River Farms ribeye filet strikes a delicious balance of savory...
  • Vegetable Wellington with Vegan Mushroom Gravy

    WEB Admin
    5 Jan 2015 | 7:00 am
    Vegetable Wellington with Vegan Mushroom Gravy   Print Prep time 45 mins Cook time 20 mins Total time 1 hour 5 mins   I’m often asked when I cater if I offer vegetarian options for non-meat eating guests. For BBQ catering requests where the host wants knockout options for the vegetarians but doesn’t want them to feel second class at...
  • 2015 Giveaway – Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker

    WEB Admin
    2 Jan 2015 | 7:00 am
        Want authentic smoke house flavor? The Weber Smokey Mountain Cooker Smoker 18.5 Inch is the right smoker for you!  This is the exact smoker which has won me 20+ Grand Championships since 2008.  I regularly go up against smokers costings $15,000+ and this $299 unit is a winner in the right hands.   As part of the start of...
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    bbqdryrubs.com

  • 9 Jan 2015 | 10:21 am

    David
    9 Jan 2015 | 10:21 am
    Here is what is going on…One of the great personalities in BBQ is Ray Lampe, aka, Dr BBQ. Ray has been sharing his barbecue knowledge for years through his website, books, on site cooking demonstrations and videos produced for The Big Green Egg and Firecooker.com. Ray has won hundreds of barbecue championships and is an official representative of The Big Green Egg. Ray loves talking with folks while promoting the art and love of great barbecue.Simply put, Ray Lampe is a world renowned barbecue expert.Recently Ray partnered with Craftsy.com to produce a great online video course for people…
  • 3 Jan 2015 | 10:58 am

    David
    3 Jan 2015 | 10:58 am
    Want to learn the secret to incredible pizza crust from America’s premier Master Baker?Want to learn how to make the perfect pizza at home?Want to learn for ABSOLUTELY FREE in 90 minutes of high quality video?To enroll in this FREE class right now simply sign up here!  Click the Picture for Instant Access!Here is what is going on….Peter Reinhart is acknowledged as one of the leading world authorities on bread. Peter is a full-time baking instructor at Johnson and Wales University, a TED Talk presenter and has published several award winning books including:1999 James Beard…
  • Crab Cakes on the Griddle

    David
    22 Dec 2014 | 8:32 am
    I am falling in love with using my new cast iron griddle on my Weber grills.  These crab cakes are one more reason why!Crab Cake Recipe1 pound crab claw meat1/3 cup mayo1 egg2 tsp Dijon mustard1 tsp seafood seasoning (Old Bay, etc)1 tsp lemon juice1 cup seasoned bread crumbs1 Tbls chopped parsleyMix the mayo, egg, mustard, lemon juice and seafood seasoning together and then gently blend the mixture into the crab meat.  Add the breadcrumbs and parsley to the mix and gently fold together.  You will have a loose mix at this point.  Let the crab cake mixture rest in the fridge for a couple…
  • Weber Genesis Silver Rehab

    David
    15 Nov 2014 | 7:06 am
    I was surfing Craigslist last weekend and saw a listing for a Weber Genesis Silver for $25.  I shot the folks an email and they called me back to let me know that the grill grate needed  to be replaced and the burner tubes were shot.  An hour later I had this classic Weber gasser sitting in my front yard.This is a little two burner Weber Genesis Silver A.  My brother-in-law has one of these and I have always enjoyed cooking on his.  I was excited to finally have one of these little classics for my own collection When I picked the grill up I saw that it came with the heavy duty cast iron…
  • Homemade Brisket BBQ Sauce

    David
    2 Nov 2014 | 6:13 am
    This is a bold and spicy bbq sauce that pairs up real nice with brisket.  The prep is pretty simple but the flavors are complex enough to keep your mouth happy.  Here is almost everything you need for this recipe.  I realized after I was back in the kitchen that I left the Worcestershire sauce out of the picture Full Recipe:1.5 cups ketchup12 oz Coke1/3 cup cider vinegar1/3 cup packed brown sugar1/4 cup butter1 small onion2 chipotle peppers2 Tbls Worcestershire sauce1 Tbls black pepper2 tsp diced garlicStart by rough chopping a small onion and browning it in the butter over medium heat. …
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    » Latest News

  • Ball Park Brand Already Made Hamburgers

    Richard Wachtel
    30 Jan 2015 | 12:21 pm
    I am a big fan of all things Ball Park, I love their hotdogs and overall they are just a great company that provides great products to use all year long when you are grilling for friends and family. Recently, they launched a brand new product line: Flamed Grilled Beef Patties. Editors Note: We would like to thank the kind folks at Ball Park for providing us with free hamburgers to try for this product review. We at Grilling with Rich never take or accept payment for our reviews. You can read our product review guidelines here. Before I get into my thoughts about this product, let me share…
  • BBQ 101: 5 Crucial Facts You Should When Shopping for an Electric Smoker

    Richard Wachtel
    29 Jan 2015 | 6:52 am
    Purchasing the right smoker is not a simple decision. If you are looking for something that will cook your Fish and Meats perfectly every time, you don’t want to buy just any smoker. You’ll have to know all about smokers and how they work before you make the decision that is best for you. However, who has the time for this? That is why we have put together a list of the things you should look for in an electric smoker which will prevent you from getting stuck with one that is low quality. Below you will find the top five things you need to know so that you can make the best…
  • The Real Super Bowl Match-up: Shellfish v. Salmon

    Richard Wachtel
    27 Jan 2015 | 6:06 am
    Only a couple of more days until the Super Bowl which will feature the New England Patriots and the Seattle Seahawks! I don’t know about you but I am getting ready for another amazing barbecue and grilling adventure! The Hearth, Patio & Barbecue Association has gathered some additional information that we thought you might be interested in sharing with Grilling with Rich readers: We wanted to know how Seattle and New England fans barbecue on Game Day – so we interviewed chefs, pitmasters and barbecue retailers in Seattle and New England to find out how and what the locals like…
  • Recipe for Chilli Rubbed Grilled Chicken Wings

    Richard Wachtel
    21 Jan 2015 | 7:38 am
    Who doesn’t love a good flavored chicken wing? Chicken wings are the best finger foods that you can for any sort of great sporting or even non sporting event, they are just amazing! So, here is another great grilled chicken wing recipe this time from Kraft BBQ Sauces: Chilli Rubbed Grilled Chicken Wings. Also of Interest:  Food Picture of Upclose Smoked Chicken Wings Honey Bourbon Sriracha Sauced Grilled Chicken Wings Don’t forget to become a Fan of Grilling with Rich on Facebook!  Don’t forget to purchase your Thermapen for you and your barbecue team mates by clicking here…
  • Kraft Barbecue Sauce Launches Revamped BBQ Sauce Line

    Richard Wachtel
    20 Jan 2015 | 8:55 am
    It seems that one of the major barbecue sauce makers Kraft has launched a revamped BBQ sauce line that features an old barbecue sauce classic and two brand new recipes: Sweet Honey and Thick and Smokey BBQ Sauces. These new recipes use high quality ingredients such as real tomatoes, sweet molasses, cider vinegar and cane sugar. But one of the best aspects of the new barbecue sauce line is that the sauce does not contain any high fructose corn syrups. I am going to be reviewing each new revamped barbecue sauce so for the first review I am going to be reviewing Sweet Honey! BBQ Sauce Review of…
 
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    TheSaltedPig

  • A Simple Steak on a Simple Grill

    18 Jan 2015 | 8:31 am
    One of my grills in a little two burner Weber Genesis Silver with cast iron grates.  I love this little grill...it has spunk :)I got the chance to use the Silver the other day when I found a beautiful 2.5 pound, two inch thick ribeye roast.  I knew I had to use the cast iron grates on the Silver to put down some grill marks on this nice piece of meat.The beef got seasoned with a little salt and pepper.  I let the Genesis Silver pre-heat on high for 15 minutes to get the cast iron scorching hot.  I let the steak sear for ten minutes then flipped.After that nice sear I…
  • Smoked Pork Chops

    31 Dec 2014 | 9:12 am
    I have been seeing beautiful thick cut pork chops all over the place recently and had to try some on my Weber kettle.  I decided to make smoked pork chops instead of grilling them since they were nice and thick.  They turned out great!I started with two bone in pork chops that were over an inch thick.  I seasoned the fellas up and put them on my kettle with indirect heat and hickory smoke.After 90 minutes at 275F the smoked pork chops were looking pretty nice!The pork chops were glazed on both sides with a honey drizzle for a little shine and sweetness.The pork chops were…
  • Frittatas in a Weber Griddle

    22 Dec 2014 | 11:26 am
    I picked up a cast iron Weber griddle the other day and have been having fun playing with the toy.I used the griddle to make a frittata on my Weber Genesis Silver A.  I started by putting down a layer of hash browns.Then I stuck in some mushrooms, black beans and crumbled bacon.Poured in a half dozen scrambled eggs...And grilled this on top of a baking stone on my grill that was running at 400F.  I let it bake for about 20 minutes.  It came out looking pretty nice.The hash browns stuck a little to the bottom of the griddle but they still got some nice color on them.Added a…
  • Weber Q Filets

    7 Dec 2014 | 3:22 pm
    Thanksgiving week had my family at my parent's house.  My folk's grill is a little Weber Q.  The grill is a fun little thing but takes a little getting used to after years of cooking on the big Genesis grills.  The single burner Weber Q just doesn't get as hot as a big grill; no big deal, just have to budget for more time.My Dad likes to slice up a beef tenderloin in 1.5 inch steaks that we grill up on the Weber Q.  You need to pre-heat this grill on High for at LEAST 20 minutes to get the cast iron grates hot enough to lay down grill marks.  The grill might be little…
  • Done with Turkey Legs

    31 Oct 2014 | 3:31 pm
    I give up.  This was my fourth attempt at cooking up turkey legs and I still haven't gotten any decent ones.  The flavor is pretty nice but dealing with all of those stingy tendons is driving me NUTS!  I wasn't able to take a single decent bite without having to spit out a tendon of some type.These were brined overnight and rubbed with Bone Sucking Sauce Seasoning before I threw them on the Weber kettle.These were smoked a little on the hot side for about two hours then sauced with Sweet Baby Rays.  Cooked to an internal temp of 167F.Flavor was spot on.  Nice smoke,…
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    mybestsmoker.com

  • Homepage

    younussmoker
    28 Jan 2015 | 8:52 pm
    As you probably know, there are more than 50+ e-smoker brands in the market who sell their products both online and offline. While browsing through them I have found that some of the smokers have excellent reviews with a perfect 5 stars, while others fail to reach the minimum benchmark. While I was going through... Read More The post Homepage appeared first on .
  • How to Build Your Own BBQ Smoker Grill | Details guide

    younussmoker
    6 Sep 2014 | 5:37 pm
    No one can deny that the taste of smoked meats and other foods is absolutely divine. It is the perfect marriage of low fat and flavor; however these types of foods can seem to be far out of reach for some to try at home because of the cost of buying the smoker itself. That... Read More The post How to Build Your Own BBQ Smoker Grill | Details guide appeared first on .
  • How To Use Any Kind Of Electric Smoker With Wood Chips

    younussmoker
    11 Aug 2014 | 7:32 am
    Using an Electric Smoker is definitely the most convenient way to smoke your foods. Unlike the usual charcoal smoker, you can set it and forget it with an electric smoker, making them designed for your convenience. This is because you won’t need to spend half the day monitoring its operation. When you smoke meat with... Read More The post How To Use Any Kind Of Electric Smoker With Wood Chips appeared first on .
  • 10 best bbq grilling tips and tricks for beginners

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

    younussmoker
    21 Jul 2014 | 5:18 pm
    An electric smoker is the best in convenience for anyone who loves to smoke meat. If you are one of those who are truly serious, however about barbecuing and grilling, then one of the most important things you need to remember is to take extra good care of your electric smoker and keep a clean... Read More The post How to Clean BBQ Electric Smoker | Masterbuilt – Brinkmann appeared first on .
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    Cave Tools - Grill Master's Blog

  • Tenderizing to Create Premium Quality Cuts of Steak

    Dorothy Falcon
    28 Jan 2015 | 8:18 am
    A steak is the pinnacle of manliness. It captures everything that it takes to be a man in a succulent, sweet but salty hunk of meat that, when cooked right never fails to please. It’s the sign of a real man to pass off a medium cooked steak in preference of medium-rare or even rare. If the French can eat it while it’s still mooing, then it seems a crime to lose any of the flavors within a steak by having it cook too long. We’ve all encountered a bad steak. Then again, we’ve all experienced a steak so good that it envisions everything we know about food, leading us to continue the…
  • What Wines and Meats Should You Be Looking to for the Ultimate New Years BBQ?

    Dorothy Falcon
    28 Jan 2015 | 8:15 am
    Table of Contents Did You Know Chicken Burgers Sausages Pricing Christmas is just a few days away. Now may be the time when many of us start to cut down the calories and brace ourselves for the copious amounts of food and drink that our bodies annually find themselves smothered with. It’s undoubtedly the happiest time of the year, a time for family and friends to reunite after the year’s events and kickback and relax with our loved ones, have a good time. Then comes New Years. Usually marked with a quick and rashly made New Year’s resolution that many of us fail to live up to. But hey,…
  • Tackling the Christmas Turkey, BBQ Style

    Dorothy Falcon
    12 Jan 2015 | 6:35 am
    Table of Contents A something a little different this Christmas Taming the bird with the BBQ Scoring you a 10/10 this Christmas For those who spend most of Christmas day in the kitchen, the most joyful and celebrated holiday of the year can be very stressful. The day’s chosen chefs will put on a brave face and join in the festivities as often as possible before reluctantly heading back to the task at hand, the all-important Christmas dinner.I know from personal experience that my mom has always been looking to do a little something different to try and lift some of the burden placed upon…
  • Gas Grilled Meat Vs Charcoal Grilled Meat: Which Tastes Better?

    Dorothy Falcon
    12 Dec 2014 | 8:33 am
    Table of Contents Searing Process: Temperature Searing Process: Smoke Our Conclusion Gas Griller or Charcoal Griller? Choosing between a gas grill and a charcoal grill is still highly debatable. Both grills have their own pros and cons, but the question remains, Is there a taste difference between gas and charcoal grill? In order to achieve grilling perfection, you have to brown the surfaces of meat evenly to produce the Maillard reaction and caramelization. This is the state when the meat creates a complex, sweet compound on the surf. Searing is the process of creating a satisfying crust…
  • Debunking Top Five Grilling Myths - Sssh It's A Secret!

    Dorothy Falcon
    7 Dec 2014 | 8:00 am
    Table of Contents Myth #1: Searing Meat Myth #2: Marinades Myth #3: The Spray Bottle Myth #4: Flipping Your Meat Myth #5: Salting Meat Do you sear your steak to keep in its natural juices? Or do you occasionally keep a spatula with a bowl of your secret marinade mixture? Is it right to simply spray water when the charcoal flares up? You do all these when you grill, because you believe they will help keep your meat tender and more flavorful. You also have ways to keep your meat from getting burnt and dry. But did you know that some of the grilling practices that you use may have do more harm…
 
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