BBQ

  • Most Topular Stories

  • Pepper Jack, Mozzarella and Bacon Stuffed Pull Bread

    Cowgirl's Country Life
    cowgirl
    1 Sep 2014 | 11:52 am
    Pretty much all you need for a meal. :)  Gooey, cheesy, bacony, hot off the grill goodness. Pull bread has been around for ages and the varieties are endless. I went with a bacon, cheese combo on this one cause it's just so tasty! This was my latest post for the kind folks at Char-Broil. I picked up a loaf of olive oil bread at the store ( dense bread works best for this. Cut into a diamond
  • Some Southern Comfort

    Cowgirl's Country Life
    cowgirl
    1 Sep 2014 | 11:12 am
    Talking with a friend awhile back about how much we loved the meat on a turkey neck lit the fire underneath me to cook some. To save on time I simmered the necks overnight. Also added a few pork neck pieces to the pot. cooked onions, peppers and garlic... then started a roux... added stock from the simmering meat, the de-boned meat and a few seasonings to the pot...
  • Best BBQ Smoker Under $400

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

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

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

  • Best BBQ Smoker Under $400

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

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

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

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

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

  • Buffalo Trace Distillery Tour

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

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

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

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

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

  • Chef Ben Ford On BBQ Trends

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

    Larry Gaian
    24 Aug 2014 | 11:03 pm
    Food safety is an important part of an enjoyable outdoor cooking experience, maybe even more important.  The effects of poor food safety practices can actually last longer than the tasty burger or steak you carefully grilled to perfection.  Cutting boards and cross-contamination are two important areas of food safety that can be easily overlooked or discounted during your outdoor cooking event. Cutting Board Safety Cutting boards, when not properly used and maintained can not only be the home for untold harmful bacteria they can transfer the bacteria to other foods and ultimately to your…
  • 4th Annual Long Beach BBQ Festival

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

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

    Larry Gaian
    19 Aug 2014 | 10:29 pm
    There is only one thing, in the world, that tastes better than a juicy hamburger cooked on one of my outdoor grills.  And that’s a juicy hamburger cooked on a “flat top” sitting on one of my outdoor grills.  There is just something about the flavor and crunchiness of a perfect hamburger patty on a flat top. Since 2000, Little Griddle Innovations has been hand-crafting professional-quality, Stainless Steel outdoor cookware for grilling enthusiasts around the world. Recently, I received a Sizzle Q griddle from Little Griddle Innovations and it has made a great addition to my…
 
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    Cowgirl's Country Life

  • Pepper Jack, Mozzarella and Bacon Stuffed Pull Bread

    cowgirl
    1 Sep 2014 | 11:52 am
    Pretty much all you need for a meal. :)  Gooey, cheesy, bacony, hot off the grill goodness. Pull bread has been around for ages and the varieties are endless. I went with a bacon, cheese combo on this one cause it's just so tasty! This was my latest post for the kind folks at Char-Broil. I picked up a loaf of olive oil bread at the store ( dense bread works best for this. Cut into a diamond
  • Some Southern Comfort

    cowgirl
    1 Sep 2014 | 11:12 am
    Talking with a friend awhile back about how much we loved the meat on a turkey neck lit the fire underneath me to cook some. To save on time I simmered the necks overnight. Also added a few pork neck pieces to the pot. cooked onions, peppers and garlic... then started a roux... added stock from the simmering meat, the de-boned meat and a few seasonings to the pot...
  • A Lake Fatty

    cowgirl
    10 Aug 2014 | 2:51 pm
    Made one of these while camping this spring and it turned out so tasty I had to do it again on my last trip to the lake! Just my favorite breakfast fatty. I make these a lot at home but just discovered how good they taste when camping. Made my stuffing, fried tatoes, onions, peppers, ham and cheese... Used my stainless fatty piston from good friend Rolf in Germany. Rolf if you happen to
  • Voss Soss BBQ Sauce

    cowgirl
    9 Aug 2014 | 10:12 am
    I wanted to give folks a heads up about friend Matt Voss' BBQ sauce, Voss Soss. Matt is a good friend and "almost" a neighbor ( he lives south of me in Wichita Falls Texas). He's a hard working single dad and an outstanding BBQer.... He knows his stuff. I've seen folks use the kickstarter program to get their businesses started, I'm not totally familiar how they work but Matt has a page set up
  • Venison Shoulder on the Tractor Tire Rim

    cowgirl
    7 Aug 2014 | 8:57 am
    This was from my last camp trip. I took a venison shoulder from the white tailed doe taken last rifle season. I like to cook venison shoulders whole, it takes so much time to whittle around the silver skin on a shoulder this is a quick, easy way to cook it. I used to grind the shoulders for burger/sausage but this is my favorite way to cook one. Also, it smells SO good while slow roasting
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    MAD MEAT GENIUS

  • BACON GREEN CHILE BURGER

    31 Aug 2014 | 12:00 am
    Some combinations of ingredients meld together to form magical taste treats. The combination of bacon, tomato,freshly roasted green chile and cheese topped on a burger is a marriage made in heaven. We cooked this beauty on our flattop. We seasoned and briefly heated the chile before placing on our burger. Some home made mustard was brushed on a jalapeno roll. A tomato that was still warm from the garden would be the garnish to propel this burger to stardom. It does not get any better.
  • MILLIE'S KITCHEN

    29 Aug 2014 | 7:19 am
    Millies's is a very popular breakfast hang out in Lafayette, California. This was our meeting spot with a fellow retired salt mine worker for a cup of Joe and to further the search for the best pork chops ever. Millie's is an old house that has been converted into a restaurant.. The parking lot is small and fills up quickly. The parking karma remains demonstrated by the spot waiting for me in front. We did feel lucky to be seated right away. The signboard advertised the special of pork chops and eggs, so the table was set. Our server was prompt and cheerful.Liquidy Split our breakfast…
  • NEW HATCH IS BACK

    27 Aug 2014 | 7:19 am
    For several weeks a year the New Hatch Green Chile's roll through town for a short visit. These are the 'Gold Standard' of the green pepper game. We have our Anaheim s and Long Hots but the New Hatch are just something special. These peppers have a cult like following of fans. Anybody from the Southwest or a fan of Tex-Mex foods knows the magic these peppers bring. In the past we needed to be diligent to find these peppers because only a select few markets would carry these peppers. Now for several weeks a year almost every market will stock them. Our local market finally has the New Hatch…
  • DRY CREEK STATION

    25 Aug 2014 | 6:43 am
    Bella Vista California is a small rural community located 10 miles east of Redding. We have never heard of Bella Vista until now. It is the location of the 'Dry Creek Station. This is a local restaurant and bar that you have driven by your entire life and have always wanted to stop. Our in-laws John (he still will not let me ride his Harley) and Shastina took us to this local watering hole. This is the kind of place we love.Let's all go to the bar. This a local hang out that was packed this happy hour time. We grabbed a table for our libations.  The waitress brought us an appetizer menu…
  • MORE BACON

    23 Aug 2014 | 12:00 am
    I know the suits are sitting around the conference room asking; 'How can we get Chilebrown to buy our products?'. The answer is simple. Bacon is the magical carrot that I follow. Will the bacon explosion of products ever end and do I want it too ? Every once in while a bacon themed product is a winner. Today we have two bacon products that I could not resist. Bacon chips and a candy bar with bacon is on the table today.I am not sure if you can ever improve the addicting, salty, crisp original version of Ruffles. The addition of bacon flavor tickled my curiosity but did not ring the bell. They…
 
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    Barbecue Master

  • Sweet Blossom Gifts - Barbecue Mom Necklace is a Real Rip Off

    Grill Girl
    24 Aug 2014 | 12:00 am
    Sweet Blossom Gifts Asheville, NC - Now That's Fug-ugly The Barbecue Master family has had a rough year. I wanted to get us something special and plan for a great new start and to get back to my grilling and our other usual fun. (We still will - one awful necklace isn't the end of the world). I got a blood clot in my leg and then a really bad injury in the same leg on the steps, so our
  • 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
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • AlbuKirky Red Chile BBQ Rub (5/5)

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

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

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

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

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

  • August 26, 2014 – Official Archive

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

    greg
    19 Aug 2014 | 8:55 pm
      2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - Monthly visit from Meathead Goldwyn from Amazing Ribs.com.  Tonight we talk smoke ring and his new salt video in his Pit Membership program! - The Competition Pork Butt Round Table with panel members: 1. Darren Warth – Iowa’s Smokey D’s BBQ Team 2. David Qualls – The American Dream BBQ Team 3. Matt Barber – Hot Wachulas Bring the notebooks, kiss the kids and make a drink…it’s gunna be a hell of a show toonight,…
  • August 5th, 2014 – Official Archive

    greg
    5 Aug 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - Monthly visit from the Good Dr. of BBQ, Ray Lampe - The Competition Brisket Round Table with panel members: 1. Jason Ganahl: GQUE BBQ Team 2. Donny Bray: Warren County Pork Choppers 3. Jim Elser: Sweet Smoke Q Bring the notebooks, kiss the kids and make a drink…it’s gunna be a hell of a show toonight, Centralites!!…TELL A FRIEND!! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills…
  • 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
 
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    No Excuses BBQ

  • Time for Lunch

    zydecopaws
    21 Aug 2014 | 4:18 pm
    Blog updates have been a bit few and far apart lately, largely due to being so busy with business, volunteer stuff, family, and an inordinate amount of bowling activities (not all of them Youngest Daughter’s). However, when you can combine some of these together, you get the best of all worlds. And when you have access to a video production professional, the results are really good… I’ve been doing a lot of work for a Church the past year (first two categories above) and I was asked to cook for their annual staff BBQ. Apparently the food I cooked for an off-site budget…
  • No Comment(s)

    zydecopaws
    4 Jun 2014 | 2:17 pm
    Ok, I know its been quite a while since anything was updated around here. Doesn’t mean outdoor cooking didn’t happen. Like some nice steaks… And beef isn’t the only thing for dinner; New York cut bison was as well… Naturally there was pizza… And more than one (actually, way more than two) pork butts were on Bubba Ho-Keg… Now that I have your attention it’s time to shut off the comments portion of this blog. In spite of the lack of posting, I continue to be barraged by spam comments, and although Akismet catches most of them, many of the over…
  • Weenies & NoButz

    zydecopaws
    4 Mar 2014 | 8:38 am
    What sounds like a bizarre porn title was actually a pizza experiment last night. The combination of fresh pizza dough and a freezer full of holiday leftovers (I won’t say which holiday) generally leads to unique pies. Before we get to the headliner, there were a couple of other pizzas on the grill. First was a smoked turkey and homemade cranberry sauce on cream cheese effort. For the record, the sauce went on top rather than on the bottom… The smoked turkey was an unlabeled mystery meat surprise buried in the back of the freezer. The smoke flavor had intensified over time, and it…
  • Mothership MegaMOINK

    zydecopaws
    3 Mar 2014 | 11:25 am
    What happens when you cave to a groveling teenage boy who wants MOINK at a bowling banquet? You get Mothership MegaMOINK. There was room for more on the grill, but I wasn’t going to defrost any more bacon just for the sake of showing off. Speaking of showing off, here’s a close-up after adding the pepper jelly. Not only were there no leftover, I couldn’t even find the foil pan afterwards. I suspect it went home with the aforementioned teenage boy in the hopes they would reproduce from pan drippings. Youth today…
  • Wing-a-ding-ding

    zydecopaws
    3 Feb 2014 | 9:27 am
    Yesterday will go down in Seahawk fan history as a banner day. Not only did they beat the Broncos in about every aspect of the game for their first championship win, but just being there gave me an excuse to cook up about 20 pounds of wings for the big game. In case you were wondering, here’s what 20 pounds of wings look like on the Mothership. I made up four different types of wings, Sriacha Hot, Cajun Hot, BBQ Hot, and BBQ Wimpy. Hat tip to The Meatwave for the first two, and Big Butz BBQ sauce for the last two. I actually followed the Meatwave recipe (well, mostly) for the Sriracha…
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    Char-Broil LIVE

  • Tailgate Hero: Stuffed Fritos

    Chris Grove
    1 Sep 2014 | 9:43 am
    One of the things I like about tailgating is that it gives you an excuse to get a little crazy with your menu.  You have the freedom to do something that might normally raise an eyebrow or two like these Stuffed Fritos.  They are one of our most popular items we serve at our tailgates. The initial reaction is usually something like, “What?  Stuffed Fritos?!?” But that’s quickly followed by, “Give me a couple more of those!” The original version uses beef and taco seasoning but we switched things up this time and used brats and ground pork to jazz up the…
  • Livefire Grilled Lobster

    Curt McAdams
    29 Aug 2014 | 2:22 pm
    It’s surprising how few people have grilled lobster. Lobster is a GREAT thing steamed, but gets kicked up a bit with some wood smoke and basil butter. With the grill warming up to a medium heat (350-400 degrees), the lobsters need to be prepped. This is the interesting part. The lobsters are moving around, whole, but they need to be not moving and cut down the middle to grill. How will they get that way, you may ask? With a really big, sharp knife, of course. To get the lobsters ready for the grill, put the point of the knife at the first joint behind the head, with the edge forward…
  • Family Friendly Cookout for Labor Day Weekend

    SheSmoke
    27 Aug 2014 | 6:34 am
    Eating together is as ancient as the discovery of fire itself, so a family cookout tugs at something deep inside us. We all know how time suddenly shrinks during the school year. The days get shorter between school, homework, sports and other extracurricular activities, so dinner together can be a challenge. Labor Day weekend is a perfect time to share a meal, cooked with fire, with your family before you enter a more scheduled season. Everyone has a different definition of family friendly and it may largely be shaped according to the ages of your family. My kids are young so they…
  • Pepper Jack, Mozzarella and Bacon-Stuffed Pull Bread

    Cowgirl Jeanie
    25 Aug 2014 | 3:32 pm
    This is an easy appetizer to throw together and the filling options are endless. I pick a dense bread. This one is an olive oil loaf from my local bakery. Dense breads hold their shape best while soaking in the bacon and butter goodness. Homemade breads would be great to use, too. I cut the bread in a diamond pattern, not cutting all of the way through. Leave at least one half of an inch at the base of the loaf uncut. Insert slices of Pepper Jack cheese into the slits. Add as much mozzarella as you can into the slits, too. This is where you can get creative. Add your favorite cheeses. Fry six…
  • Where The Wild Wings Are – Peachy Mango Jerk Sauce

    Christo
    24 Aug 2014 | 4:38 pm
    Sunset Shrimp Renegade Wing Organized Wing Lined up like soldiers Mangoes, peaches, peppers and lime Wild Wings and Things Spicy Mango Peach Jerk sauced chicken and a dipping sauce for shrimp With summer in full swing you are going to want to wow your jaded guests with this awesome sauce. Peachy Mango WIld Wing Jerk Sauce has just enough of everything to make it addictive. It’s sweet, it’s spicy, it’s exotic and it’s easy. Make some Peachy Mango Wild Wing Jerk Sauce and you won’t be able to get your guests to leave. It’s also a great dipping sauce for…
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    The Dutchess Cooks

  • 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…
  • Pizza heaven with wild salmon

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

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

  • Cilantro Lime Grilled Chicken Wings

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

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

    Michelle Lara
    26 Aug 2014 | 5:27 pm
    American GrilledAustin: The judges listen as a contestant explains the grilled dish they are about to try. (Photo Courtesy of The Travel Channel) Make sure you tune to the Travel Channel tomorrow, August 27 at 9pm ET/PT to catch Robyn host ‘American Grilled’ Austin.   Austin, Texas has an amazing food culture that is rooted in Tex Mex and barbecue. Four Texas native grillers battle to take home the $10,000 prize and title of Austin Grill Master.   The post Grill Grrrl Robyn Lindars Judges Travel Channel’s ‘American Grilled’ Austin Episode appeared first on…
  • Fire Roasted Marinara Sauce

    Robyn Medlin Lindars
    24 Aug 2014 | 9:52 am
    Yes, you can make sauce on the grill! Grill the tomatoes and veggies first to add smoke and depth of flavor. You will never go back to average marinara again. Moroccan style Bowls are from Le Souk Ceramique Marinara sauce is not something you relate to making on the grill. However, once you’ve had this sauce you will never be able to enjoy regular sauce again. This sauce is full of smoky goodness and little bits of charred ingredients, that is achieved from roasting the ingredients on the (charcoal) grill first. Its more work than just opening a jar of sauce, but OH SO WORTH IT!! I put this…
  • Cognac Bacon And Cheeseburgers

    Michelle Lara
    13 Aug 2014 | 1:26 pm
      Burgers are about as all American as you can get but I decided to give this one a bit of a French twist by adding cognac, Dijon mustard, shallots and a good amount of butter!   Ingredients: 1 lb. 80/20 ground beef 2 tablespoons butter 1/4 teaspoon fresh ground pepper 1 teaspoon sea salt 1/4 teaspoon minced garlic 1/4 teaspoon finely chopped shallots 1/3 cup cognac 1 tsp. Dijon mustard About 6-8 strips of bacon {thick cut} 1/2 cup of cheddar cheese {or any cheese of your choice, blue cheese would work well for this recipe but i was all out}   Directions: In a large mixing bowl…
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    Cooking Outdoors

  • Sunday Morning Comics August 31, 2014

    Gary House
    31 Aug 2014 | 4:03 am
    Sunday Morning Comics August 31, 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 August…
  • McCormick Grilled Corn on the Cob with Mesquite Cilantro Butter

    Gary House
    30 Aug 2014 | 1:51 pm
    McCormick Grilled Corn on the Cob with Mesquite Cilantro ButterMake grilled corn on the cob the star of your barbecue by brushing with Mexican inspired Mesquite Cilantro Butter and Cotija cheese. How to Create a handle for holding the corn with the husks pulled back before grilling.Find even more great recipe ideas here:http://www.mccormick.com http://grillingflavorforecast.com/ http://facebook.com/GrillMates Mesquite Cilantro Butter Recipehttp://www.mccormick.com/Grill-Mates/Recipes/Salads-Sides/Grilled-Corn-on-the-Cob-with-Mesquite-Cilantro-Butter1/2 cup (1 stick) butter, softened 2…
  • Dutch oven Spice-Rubbed Pork Tenderloin Recipe

    Gary House
    29 Aug 2014 | 10:27 am
    Dutch oven Spice-Rubbed Pork Tenderloin RecipeThis Spice-Rubbed Pork Tenderloin Recipe comes directly from my friends George and Carolyn Dumler and their fabulous Southwest Dutch oven Cookbook.We just loved this recipe, it’s was spicy, tender and moist.The salsa was a perfect complement to the Spice-Rubbed Pork Tenderloins wrapped in Corn Husks.The leftovers make for some incredible tacos too! Ingredients:Corn Avocado Salsa1 cup roasted corn 1/2 cup diced tomato 1 jalapeño, seeded and finely chopped 1/2 cup finely chopped red onion 1 tbs chopped cilantro 1 tbs lime juice 1 large…
  • Beginners Guide to Grilling Fruit

    Gary House
    26 Aug 2014 | 11:31 am
    Beginners Guide to Grilling Fruit | Easy Grilling TipsFresh fruit on the grill!Grilling fruit releases all of their natural sugars to caramelize it’s surface and burst with delicious juiciness in every bite!Just follow these simple steps and you will be creating grilled fruit dessert in no time!Simple tips, tricks and techniques to make your outdoor cooking easier!New episode every Tuesday The post Beginners Guide to Grilling Fruit appeared first on Cooking Outdoors.
  • Grilling Baked Dilled Salmon on Rice Recipe

    Gary House
    24 Aug 2014 | 12:23 pm
    Grilling Baked Dilled Salmon on Rice RecipeGrilled Salmon any style is just about perfect in my book and when I found this recipe in my Mother-in-Laws “Light & Natural” cookbook, well, I could resist to put it to the test! The dill brings out some nice flavor that compliments the Salmon nicely and the salsa that covered the Salmon was simple delicious! I made enough extra to scramble in some eggs the next morning.I did modify two things in this recipe with the addition of:1/2 c red, yellow and orange bell peppers, seeded and dicedand I Substituted Wild rice for the brown…
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    Dirty Smoke BBQ Blog

  • Juicy Pork Dumplings at Din Tai Fung, South Coast Plaza

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

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

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

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

    Dru Chai
    3 Aug 2014 | 9:23 pm
    By Dru ChaiNow, I've never experienced anything on social media that went full blown viral on the Internet, no matter how many times I want my dogs to do something funny or stupid. But in my little world of food and BBQ blog readers, it occasionally happens to me -- just on a much, much, smaller scale.A couple of years ago, my Facebook and blog post on the Big Beefy Rib went on a mini viral spree for about a day leading up to the OC Fair. Earlier today, I tweeted a couple of photos from the OC Fair -- deep fried bacon wrapped pickles and bacon wrapped churros on the grill. According to…
 
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    Outdoor Cooking Magic

  • QOTM: What Is Your Favorite Dutch Oven Dessert?

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

    Scott
    17 Aug 2014 | 8:17 am
    Rosemary Mustard Grilled Chicken is an easy, delicious grilled chicken recipe. Your guests will love this recipe. I doubt you'll have any leftovers! Rosemary Mustard Grilled Chicken is a post from: Outdoor Cooking Magic
  • Dutch Oven Cherry Cobbler–So Delicious!

    Scott
    15 Aug 2014 | 7:44 pm
    This delicious Dutch Oven Cherry Cobbler is simple to make. Your guests will love it! Find out how to make it. Dutch Oven Cherry Cobbler–So Delicious! is a post from: Outdoor Cooking Magic
  • QOTM: What is Your Favorite Vegetable to Grill?

    Scott
    9 Aug 2014 | 3:58 pm
    It's time for another Question of the Month.  It's a bit late, actually.  I'd like to try the Question a little bit differently this month, and see how it goes.  Usually, I send out the Question of the Month to my email list, gather their responses, and then create this post.  I'm changing things up. I'm … Continue reading » QOTM: What is Your Favorite Vegetable to Grill? is a post from: 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
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    Three Dogs BBQ

  • Fire Roasted and Smoker Roasted Peppers

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

    27 Aug 2014 | 3:20 pm
    Before we were DQ'd at Hudson Valley, we made this beautiful Reuben Pizza for turn in that afternoon.We have had some requests for the recipe.  None more vocal than fellow food enthusiast Gusface Grillah.  So, Gus, this is for you.  Quite simple.  By the way, the credit for this pie goes to Hope, she did all of the research and R&D.  Perhaps we will use this recipe next year. First, make some bread machine rye pizza dough.  The recipe is at Burp Recipes.  The only modification to the dough is that Hope added about 1-2 teaspoons of caraway seeds…
  • Hudson Valley Ribfest 2014: NEBS Competition

    22 Aug 2014 | 4:23 pm
    Most BBQ competitions in New York are a two day affair.  One day is the traditional KCBS competition.  KCBS is the traditional smoked chicken, ribs, pork butt, and brisket.  Rules do not allow for much variation.  But, day two is usually a New England BBQ Society competition.  These contests consist of four entries that change from year to year and contest to contest.  Garnish is open and creativity is encouraged.  Basically, it is a throw down between teams.  Whose backyard recipe is the best. While the KCBS part of the weekend was successful…
  • Hudson Valley Ribfest 2014: KCBS Competiton

    19 Aug 2014 | 5:51 pm
    The Three Dogs BBQ road show packed up and headed to New Paltz, NY this past weekend to compete in the Hudson Valley Ribfest for the weekend. So, after picking up some provisions at Dave's Country Meats...... and some other odds and ends, we hit the road for the long drive out east.We were the first team on site Friday, so it was easy to back into our site.  Was this a good omen?The smoke was rolling on Sunday morning...And we had a rather large dancing chicken next to us as well.How did we do?  Well, the scores tell the story.In the "it tasted better than it looked" category…
  • Grilled Flank Steak with Orange-Ginger Marinade

    10 Aug 2014 | 6:18 am
    We are currently running a Chest Freezer Dysfunctional Inventory Reduction Project.  I found this steak towards the bottom of the freezer.  Bingo.  Dinner!  We love flank steak around here.  Our butcher always has good looking steaks of high quality and low fat.  So, whenever he has them on sale, we stock up for those nights when we are looking for some good beef without all the fat.  The only problem is that a flank steak can turn into shoe leather if not cooked properly.  A good marinade is the solution.I am partial to Asian flavors when cooking flank…
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    Slap Yo' Daddy BBQ

  • You might be a competition pitmaster if …

    Harry Soo
    31 Aug 2014 | 4:20 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 . ....
  • Hamburger Wrapped Mozzarella Hot Dog

    Jennifer Gunn
    11 Aug 2014 | 12:01 am
    5.0 from 1 reviews Hamburger Wrapped Mozzarella Hot Dog   Print Prep time 15 mins Cook time 35 mins Total time 50 mins   I’m taking an inspiration from my bacon wrapped pineapple mozzarella rings by combining my love of mozzarella and my love for hot dogs and hamburgers. Why not combine them and make them easy to eat in...
  • Slap Yo’ Daddy teaches at Weber-Stephens Headquarters in Illinois, by Donna Fong of Butchers Daughter BBQ – Part 3

    Donna
    8 Aug 2014 | 8:22 am
    <see Part 1 and Part 2> On the way, we drove through lush green Illinios pastures and the occasional Red Headed Sandhill crane could be seen from the road. There were fields and fields of corn that wouldn’t be harvested till later in the season. Having suffered through so many droughts in California, it was a relief to see all of the greenery...
  • Slap Yo’ Daddy teaches at Weber-Stephens Headquarters in Illinois, by Donna Fong of Butchers Daughter BBQ – Part 2

    WEB Admin
    4 Aug 2014 | 5:57 am
    PART TWO <see Part One> After spending the day preparing for the class at the Weber Grill Academy, Kevin drove us over to the Weber grill restaurant 10-minutes away for an after work social to meet the Weber restaurant crew, R&D Engineers, and members of the Stephens family.  Let Harry and Kevin talk and sat  in the front of Kevin’s...
  • Slap Yo’ Daddy teaches at Weber-Stephens Headquarters in Illinois, by Donna Fong of Butchers Daughter BBQ-Part 1

    WEB Admin
    30 Jul 2014 | 9:01 am
    PART ONE   For the past few years, I’ve had a front-row seat to share Harry’s amazing barbecue adventures that continue to take him to new places and to meet new people. We are both blessed with a joint passion to spread a message of BBQ love and joy in this world. This story begins with Harry’s surprise invitation to...
 
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    Embers and Flame

  • Chef Ben Ford On BBQ Trends

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

    Larry Gaian
    24 Aug 2014 | 11:03 pm
    Food safety is an important part of an enjoyable outdoor cooking experience, maybe even more important.  The effects of poor food safety practices can actually last longer than the tasty burger or steak you carefully grilled to perfection.  Cutting boards and cross-contamination are two important areas of food safety that can be easily overlooked or discounted during your outdoor cooking event. Cutting Board Safety Cutting boards, when not properly used and maintained can not only be the home for untold harmful bacteria they can transfer the bacteria to other foods and ultimately to your…
  • 4th Annual Long Beach BBQ Festival

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

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

    Larry Gaian
    19 Aug 2014 | 10:29 pm
    There is only one thing, in the world, that tastes better than a juicy hamburger cooked on one of my outdoor grills.  And that’s a juicy hamburger cooked on a “flat top” sitting on one of my outdoor grills.  There is just something about the flavor and crunchiness of a perfect hamburger patty on a flat top. Since 2000, Little Griddle Innovations has been hand-crafting professional-quality, Stainless Steel outdoor cookware for grilling enthusiasts around the world. Recently, I received a Sizzle Q griddle from Little Griddle Innovations and it has made a great addition to my…
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    Best Gas Grills

  • Napoleon Freestyle Portable Infrared Gas Grill Review

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

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

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

    Jason Wiley
    10 Aug 2014 | 9:49 pm
    Sometimes a big grill just isn’t possible. Most of the time its too expensive and you really can’t afford to spend that much for something you might be using once a week or so, and sometimes it’s just not a possibility in where you live especially in a condo, apartment, or anywhere with very little extra space to put a great, big ass grill. If any of what I just said is something that you can relate to then you should go ahead and read on as this might be the solution for your grilling needs. This Char- Broil tabletop grill is a gas grill, which is really great! Don’t be fooled by the…
  • Coleman Fold n Go Grills Series Review

    Jason Wiley
    3 Aug 2014 | 10:24 pm
    I always like to have more than less which is why I like to invest in a portable grill on top of having a nice normal sized grill. Now I know I have reviewed a couple in the past, and it really comes down to personal preference and what kind of features you are looking for in a grill. This review is of Coleman’s Fold N Go grills. While not the absolutely best out there it is quite good for the money and has great features to boot. I’m sure you know who Coleman is – there is no need for introduction. Coleman has been around for a long time and I myself knew them as the cooler company who…
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    The BBQ Beat

  • Sweet Smoke Q Competition BBQ Cook School Review

    Kevin Sandridge
    6 Aug 2014 | 4:45 pm
    Wow. I spent this past weekend with Jim Elser and crew at a Sweet Smoke Q Competition BBQ Cook School, and I gotta tell you… that thing was jam packed! Not just with a great number of attendees, but the information, recipes, and “meat science” Jim shared went deep ya’ll. Way way deep. Before I go into the details, be sure to come back to the site soon for a video work up of Jim prepping his Pork! (Spoiler alert… some solid knowledge will be dropped!) OK… so back to this article. Having attended other Competition BBQ classes and been given a chance to…
  • Master Purveyors of Tampa a BBQ Competition Meats Mecca

    Kevin Sandridge
    22 Jun 2014 | 6:56 pm
    Sourcing BBQ competition meats. It’s a mystery for some, and a flat out pain in the ass for most. Especially those who are only a few years into the sport of competitive BBQ. Sure, there are a few go to specialty sources for the higher end cuts of BBQ meat, specifically online retailers like Snake River Farms, for instance. However, for the value conscious BBQ Pitmaster who wants to up their game without burning through their wallets, locating consistent suppliers of BBQ competition meats is a real bear. Sourcing Competition BBQ Meats – Quality, Reliable and Affordable Product a…
  • Good Times at the Historic Cocoa Village’s BBQ & Blues Event

    Kevin Sandridge
    8 Jun 2014 | 10:13 am
    Yesterday was a fantastic day for the Historic Cocoa Village’s BBQ & Blues Event! Though pretty humid and hot, the afternoon leveled off for a great awards ceremony as clouds and a little rain were held at bay. I got to the judges area around 8:45 in the morning, making good time from Winter Haven thanks to light traffic. It was odd to see so many parking spaces available knowing that come 11:00 or so you’d have to sell of a body part to find one! Event coordinator and HVCA president Emma Kirkpatrick does an amazing job setting up this event. The venue at the Historic Cocoa…
  • Whiskey Bent BBQ Supply Brisket and Burger Class Review

    Kevin Sandridge
    2 Jun 2014 | 10:49 am
    Lakeland, Florida played host to a great BBQ Brisket and Stuffed Burger class this weekend hosted by Chad Ward of Whiskey Bent BBQ Supply. Held outside of the shop’s location at 116 Tennessee Avenue, class attendees were shown up close and person the process by which Chad and the Whiskey Bent BBQ team sources, selects, trims, injects, rubs, and smokes their award winning Beef Brisket. Part two of the class showed us how to turn 75/25 ground beef and spicy chorizo into stuffed burger awesomeness – cooked using the reverse sear method. As Chad said, you can go leaner as your diet…
  • Customize Meat Temps With the ThermoWorks ThermoPop

    Kevin Sandridge
    30 May 2014 | 7:05 am
    Customizing meat temps for steaks at your family’s cookout can be a challenge for some. The ThermoWorks ThermoPop makes it a breeze with fast, accurate temperature readings that are back-lit and rotate to match your point of view. Look, if you’ve not mastered the “touch” method of gauging doneness in your steaks – you know, where it’s supposed to feel like  your forehead, your chin, your cheek, or whatever… this bad boy is for you. The ThermoPop by ThermoWorks is a wonder at giving you fast temp readings in any situation – daylight or dark.
 
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  • Bacon Wrapped Stuffed Mushrooms

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

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

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

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

    Richard Wachtel
    31 Aug 2014 | 6:35 am
    Not all guests at your backyard grilling or barbecue party will be meat and fish eaters. Find out here how to cater for the vegetarians. Get the latest barbecue and grilling tips, recipes, news and more by following Grilling with Rich on Twitter When you think of a grill party, your mind turns immediately to big, juicy steaks, cooked over hickory smoke, or a beautiful piece of flaky and tender white fish, with the subtle flavor of oak. But hey, your daughter is bringing her new boyfriend, a real nice guy, and you don’t want to disappoint either of them. Or maybe someone in the…
  • Foodie Picture of the Week: The Almond

    Richard Wachtel
    30 Aug 2014 | 9:54 am
    The almond is a species of tree native to the Middle East and South Asia. “Almond” is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed. Follow Grilling with Rich on Twitter for the latest Barbecue and Grilling News from Around the World The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling…
  • Meet the “American Grilled” Pro: Heath Hall

    Richard Wachtel
    29 Aug 2014 | 9:15 am
    Many of you already know that I appeared on the Travel Channel’s American Grilled! I met a lot of great people after filming the episode and also after it aired.  So I decided to do a whole new series titled: Meet the American Grilled Grilling Pro. I am going to be posting my interviews as people have appeared on the show! So join us on Friday’s for our series!  Don’t forget to tune in every Wednesday night on the Travel Channel at 9pmEST/8pmCST for American Grilled. Did you miss a “Meet the American Grill Pro?” Here are some of the other great interviews that I did so…
  • Extreme Grillers Video Series Episode #1: A Customized Food Truck Concept ‘Batmobile’ Compact Car

    Richard Wachtel
    29 Aug 2014 | 5:30 am
    I always try to provide you with some great content around barbecue and grilling and this new video series is going to be no different Join me as I take you into the world of uniquegrills!  The people from ThePostGame.com have traveled  the country in search of the mad geniuses who’ve taken their love of cars and food to the extreme. Partnering with Mobil 1, they have found culinary connoisseurs who’ve created the most mind blowing grills ever created, the stories behind everyday vehicles converted into barbecue marvels. Don’t forget to “Like” Grilling with Rich on…
  • Safe Food Handling Tips and Suggestions for Tailgating

    Richard Wachtel
    28 Aug 2014 | 2:41 pm
    Keeping food safe at a tailgate party requires the same safe food handling practices as picnicking outdoors because a refrigerator and running water are probably not available. Include lots of clean utensils for preparing and serving the safely cooked food. In addition to a grill and fuel for cooking food, pack a food thermometer to be sure the meat and poultry reach a high enough temperature to destroy any harmful bacteria that may be present. I found this great Q & A done by the U.S. Department of Agriculture (USDA) and I figured that I share the full Q & A with you Q. Several of…
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  • Spinning Some Chicken Wings

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

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

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

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

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

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

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

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

    younussmoker
    22 Jun 2014 | 12:59 pm
    The art of smoking meats and other foods can be at your fingertips with your own smoker cooker. Many people have realized this and have been making their own smoked foods for quite some time, as they have discovered how easy it really is and how tasty the food comes out. If you have never […] The post Ultimate Guide To Little Chief Front Load Electric Smoker appeared first on .
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