Christmas is just around the corner and what better wat to show your favorite barbecue cook how much you appreciate their long hours at the smoker than with a high quality 24 Pc. Barbecue Set in Wood Case Your favorite barbecue cook will appreciate this set.
BBQ
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BBQ News, Reviews, Information
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Looking For A Great BBQ Related Gift
29 Oct 2009 | 9:52 am -
Back From A Necessary Absence
29 Oct 2009 | 9:19 amHello fellow barbecue fanatics. I hope your summer was fantastic and that you have had a great year. Unfortanately I have been away from this blog for a while but now I have some blocks out of the way and am moving forward again. Even though the calendar year is winding down that doesn’t mean the bbq season is winding down. Barbecue is a year around activity and it is great to see snow all around except where your smoker is with the sweet aroma of smoked meat wafting through the air. We are looking at a couple winter bbq activities for everyone that visits this blog and I am… -
New Restaurant Listings At GreatBBQRestaurants.com
10 Aug 2009 | 7:42 pmNew BBQ restaurants in Virginia, Oregon, Pennsylvania, Kansas and Maryland have been added to GreatBBQRestaurants.com Find great bbq restaurants from coast to coast and around the world. -
Burnt Ends Sandwich From Gates BBQ Kansas City
28 Jul 2009 | 7:30 pmPhoto taken by Michael Quinn of a great looking Burnt Ends Sandwich from Gates BBQ in Kansas City, MO. -
Photos Of Jack Stack BBQ Kansas City MO
28 Jul 2009 | 7:25 pmThanks to Michael Quinn of Quinn vs Food for the following photos taken at Jack Stack BBQ in Kansas City, MO. From Jack Stack BBQ
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About.com: BBQ
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Talking Turkey with HPBA
19 Nov 2009 | 6:40 amOur friends over at the Hearth, Patio, and Barbecue Association have come up with some new statistics just in time for Thanksgiving. This numbers are pretty amazing and clearly show that more and more people are doing their cooking on the porch. Take a look: "Americans are rethinking tradition this Thanksgiving with more than 70 percent of consumers saying they would opt out of using the oven to instead grill (18 percent), smoke (25 percent) or fry (28 percent) their turkey, according to HPBA's Thanksgiving poll. Turkeys can be fried in less than an hour, smoked over low heat for several… -
Brining Turkey - Step by Step
18 Nov 2009 | 6:35 pmBrining a turkey is a simple process, but you need to start a day before you plan to cook. A whole turkey can take up to 24 hours to properly brine depending on the size so plan ahead. Brining makes the most of a turkey. It adds moisture to the meat and makes it more tender. Throw in some herbs and spices and you get a lot more flavor as well. All you really need to brine a turkey is the bird and some salt and water. Step one is determining how much water you need. Photo © 2008 Regarding BBQ Inc., licensed to About.com, Inc. Brining Turkey - Step by Step originally appeared on About.com… -
Recall Alert: Perfect Flame SLG Series Grills
18 Nov 2009 | 8:01 amThe Consumer Product Safety Commission and Health Canada have announced a voluntary recall of Perfect Flame SLG Series Gas Grills sold through Lowes Home Improvement Stores between September 2005 and May 2009. This recall affects about 665,000 Gas Grills manufactured by L G Sourcing, Inc of China and imported by Lucas Innovation, Inc of North Wilkesboro, North Carolina. Burners in these grills can deteriorate causing irregular flames and in some models the metal lids can catch fire, causing a serious metal fire. If you own this grill you are asked to immediately discontinue use until you can… -
What's on the Menu this Holiday Season?
17 Nov 2009 | 6:50 pmThe big Holiday Meals are a great time to show off our cooking abilities while still clinging to the traditional favorites. From the Deep Fried Turkey to slow roasted Ham to a rotisserie Goose these classics of the Holidays are food we seldom prepare but expect to get right every time. And this isn't limited to the Christmas Feast, because I know that everyone has their favorite, that one big holiday of the year that is their specialty, their best meal. Now I know that Thanksgiving is upon us in the U.S. and that typically means Turkey, but it isn't limited to that one bird. Every family has… -
Smoking Turkey - Step by Step
16 Nov 2009 | 6:14 pmSmoking turkey is an easy and fantastic way to make your holiday meal all that better. By cooking your turkey low and slow with a big dose of smoke, you get a tender, flavorful bird that people will talk about until next year. Follow the steps, take your time and you will truly have one of the best turkeys you have every eaten. Photo © 2008 Regarding BBQ Inc., licensed to About.com, Inc. Smoking Turkey - Step by Step originally appeared on About.com Barbecues & Grilling on Tuesday, November 17th, 2009 at 02:14:19.Permalink | Comment | Email this
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Google News: BBQ
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New Orleans PO-BOY Preservation Festival - The Hullabaloo Online
20 Nov 2009 | 10:24 amNOLA.comNew Orleans PO-BOY Preservation FestivalThe Hullabaloo OnlineIf you're feeling overloaded by the excess of fried seafood, the Red Fish Grill's BBQ Oyster Po-boy and the Boucharie's NO Style BBQ Shrimp Po-boy are great New Orleans Po-Boy festival returns for third year with over 40 food vendorsNOLA.comHelp preserve the po' boy!WWL First Newsall 3 news articles » -
Beer follows BBQ to Cedarville - The City Wire
20 Nov 2009 | 8:43 amThe City WireBeer follows BBQ to CedarvilleThe City WireAt a place called Ima Jerk Barbeque. Really. Ima Jerk. On Wednesday (Nov. 18), the Arkansas Beverage Control Board granted the limited liquor license to and more » -
BBQ Pork Sandwich - Food For Thought, A News Cafe
20 Nov 2009 | 4:25 amFood For Thought, A News CafeBBQ Pork SandwichFood For Thought, A News CafeRecently while we were visiting my mother in Huntington Beach, she made barbecue sandwiches. The recipe came from Paula Deen, that gray-haired hoot on the -
Big KT's BBQ Shack Opens Today - Myrtle Beach Restaurant News
19 Nov 2009 | 8:05 pmBig KT's BBQ Shack Opens TodayMyrtle Beach Restaurant NewsKim grew up in Myrtle Beach, but 20 years ago he moved to the North Carolina mountains where he owned and operated Green River BBQ in Saluda. -
Hellaby snares 25% of outstanding debt from BBQ Factory deal - National Business Review
19 Nov 2009 | 6:09 pmHellaby snares 25% of outstanding debt from BBQ Factory dealNational Business ReviewInvestment company Hellaby Holdings will only get back a quarter of the amount still outstanding from its disastrous investment in the BBQ Factory. and more »
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BBQ Recipes Blog
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Nov 19, FAQ
19 Nov 2009 | 1:26 pmHere is a listing of some FAQs about BBQ, as taken from the Original Q ezine. Add to the FAQ page yourself. Maybe even answer a question. -
Nov 15, Cook Now... Store... Eat Later
14 Nov 2009 | 5:16 pmWhat's the best way to store smoked meat? I just built a BBQ pit with blocks. I have lids for it and will fire it with hickory or oak. My problem is, my days off are in the middle of the week and.. -
Nov 1, Don't Let Cold Weather Run You Indoors
31 Oct 2009 | 5:59 pmI know it's not January yet, but it is starting to get cold. Here are just a few reminders of the tips for cold weather grilling. Don't worry... I'll remind you again come January. -
Oct 24, Hamburgers - The Old Standby
24 Oct 2009 | 11:55 amHamburgers are probably the most popular item for the grill (unless hotdogs actually hold that spot). If you have ever attempted to grill, you have probably tried hamburgers. -
Oct 24, ABTs - Nothing Better
24 Oct 2009 | 11:54 amABTs... you may have never heard of them, but surely you have tried one. I have not only been eating them, but making them before I ever knew what they were called. Great little appetizer for any..
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BBQ Guy Blog
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Orion BBQ Cooker
14 Nov 2009 | 6:46 pmI had a close up look at the Orion cookers a few years ago. They looked interesting, but weren't really my cup of tea so to speak. My opinion might be changing.I was checking out Old Dave's bbq blog and things on the Po Farm are getting interesting. Check out Old Dave's review of the 70 minute spare ribs cooked on the Orion cooker. Nope...that's not a mis-print. He really did cook some pretty good looking spare ribs in 70 minutes. I'm sure the Blues Hog and honey helped things along pretty well, but Dave posted some very nice looking pictures.I've already got 3 smokers...why not four? The… -
Turkey Fryer Fire
14 Nov 2009 | 5:58 pmPlease don't let this happen to you. If you choose to use a turkey fryer, please be careful. I've fried two turkeys this year so far and I will be frying another one on Thanksgiving. This video is a good example of what can happen if you are not careful.HomeSafetyCouncil.org provides some turkey fryer safety tips on their website to help reduce the chance of a turkey fryer fire.My biggest tips include:1. pick a location away from the house or garage 2. concrete is preferred versus a wooden deck3. don't leave the turkey fryer unattended4. use a thermometer to measure the oil temperature5. turn… -
Smoking a Turkey on the Weber Smokey Mountain (WSM)
9 Nov 2009 | 6:02 pmI usually deep fry our Thanksgiving turkey, but I'm ready to learn some new tricks this year so I decided to smoke a turkey this weekend on trial run. The goal was to smoke the bird low and slow at 250 degrees or less and prevent it from drying out to compete with the moist and tender deep fried birds we've been eating for the past several years.I started out at Publix and purchased a Fresh Not Frozen turkey.Next stop...Ace Hardware for some Cherry Smoking Chips. The turkey was injected the night before smoking with Shake's Honey Brine and refrigerated.I started by making a "smoking pouch"… -
Have You Read Thin Blue Smoke Yet?
4 Nov 2009 | 7:07 amIf you are looking for bbq gifts for hard to buy for friends and relatives you can't go wrong with Thin Blue Smoke. I read it cover to cover when it first became available on Amazon.com. But, don't take my word for it - there are currently 17 positive reviews from readers on Amazon.It sounds like a bbq book and certainly talks alot about Kansas City BBQ, but it offers so much more than that. It's a book about life, about Kansas City, and about forgiveness. I think the chapters that focus on the character Ferguson Glenn could be spun off into a stand alone novel. If a movie were made based on… -
The Good One on Facebook
25 Oct 2009 | 7:00 amO.k., I'll admit it...I'm not a Facebook user. I say that with a certain amount of shame because these days it seems like everyone I meet is on Facebook. I was surfing the web today looking at several bbq smoker sites (Stumps, Superior, and The Good One as examples). And low and behold I discovered that The Good One Smokers has a Facebook page.
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WhiteTrashBBQ
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Cooking With The Butterball In-door Turkey Fryer
20 Nov 2009 | 9:42 amI know it's not barbecue, but indulge me for a minute. The folks over at Butterball sent me an indoor turkey fryer to try out this year. At first I thought they were nuts. Why would I want to fry a bird inside? All that hot oil is dangerous, and frying stinks! The house would smell for days. I was a bit dubious in trying this out, but finally curiosity got the best of me.I've been frying turkeys outside for years. There's nothing like the flavor of a fried turkey - it puts the oven roasted bird to shame. But frying a turkey outside is a hassle and it's dangerous as hell. Every year I read… -
Brennan And Carr
18 Nov 2009 | 4:45 amRecently Man vs. Food paid a visit to my neighborhood. Check out Brennan and Carr. It's a great Brooklyn institution. But, personally I prefer Roll n' Roaster. -
How to Brine a Turkey
17 Nov 2009 | 9:58 amThe fine folks over at Cookshack, bless their hearts, released a video on how to brine a turkey just in time for thanksgiving. The video starts a little slow as they show images of the corporate logo and then then the recipe card for the brine. Don't adjust your monitor, there really is no sound for about the first 30 seconds of the video.This reminds me of school. Dry, dull and a little crazed, but the information is right on. The crotch shot is a hoot. Guys, hire a professional videographer next time! -
Judging Barbecue
16 Nov 2009 | 9:46 amSome of you have asked what happened to my competition barbecue stories. Well, I'll tell you. This past summer, money had not been my friend. We've passed each other in the hall without so much as a nod. And to those of you who are in the know, it's expensive to enter a barbecue contest. No money = No contests. No contests = No stories.The only contest I attended this year was the Sayville Fall Festival back in October. Jerry Mullane, contest rep extraordinaire, roped me into judging the barbecue contest. But instead of judging, I got the chance to perform as a Table Captain for the first… -
High Heat!
15 Nov 2009 | 4:09 pmOne chimney of real charcoal fuels this fire!Sent from my Verizon Wireless BlackBerry
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livefire
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Over The Top?
18 Nov 2009 | 3:45 amRecently, Ninette over at Big Bold Beautiful Food was kind enough to give Livefire its first peer award for being Over The Top… Thanks, Ninette! I like that Ninette broke the rules and didn’t do the standard list of questions for this peer award. Oddly, because I’m up really early today, I’m going to go back to it, though, which is odd for me to do, I think. Here are the questions for me to answer, with one word only. 1-Your cell phone? iPhone 2- Your hair? non-balding 3-Your mother? Sue 4-Your father? Bruce 5-Your favorite food? Varied 6-Your favorite drink? Orangina,… -
Pomegranate Pork Chops
11 Nov 2009 | 8:19 pmThe great people at POM recently sent me a case of 100% pomegranate juice, again, bless their hearts! I love this stuff, but instead of just drinking it and enjoying it that way, I wanted to try cooking something with it. I got a couple of really nice bone-in pork chops and an ambercup squash to start with, and got the grill going with a 3 zone fire. I cubed the squash and added some brown sugar and chipotle flakes, letting the sugar coat the squash on skewers. The chops got some salt and pepper along with some diced up cherry peppers. The chops went on the hot part of the fire to get a but… -
HalloWine Party 2009
9 Nov 2009 | 3:56 amEvery year around Halloween, we have a wine party at my house, inviting everyone we can to join us. We’ve called it the McAdams Wine Party before, but changed it to what we like better, the HalloWine party. Each year brings a new theme to the party. In the past we’ve done themes that include: France Italy Southern Hemisphere, but not Australia USA, but not California When we pick the theme, I do the food to match it, from smoked meatballs with pasta and marinara to foie gras and steak au poivre. This year, Dreyfus helped out as my sous chef. This year’s theme was…… -
Weekend Wanderings
7 Nov 2009 | 10:39 amWe’re busy around Livefire Headquarters (my house, in other words) for our annual wine party, which is now dubbed the “HalloWine” party because of the time of the year. I’m cooking all day, and just taking a break, enjoying the Indian Summer day we’re having in SW Ohio. I hope everyone else is having a great weekend… I’m still catching up on some reviews and cooking. -
The Dalmore Single Malt Review
3 Nov 2009 | 5:00 pmThe Dalmore distillery has been producing malt whiskies since 1839, and it has the oldest maturing stocks of any distillery, dating back to 1868! I was recently contacted about sampling some of the single malt whiskies produced by the Dalmore. The box of samples I got was interesting; not only were the vials labeled well, but the packaging explained each sample nicely. In full disclosure, I was sent these samples, free of charge, to review, but with no guarantee of a positive review. Being a Scotch drinker, I wasn’t going to pass it up! The samples I received were all single malts, but…
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Patio Daddio BBQ
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Coming Soon: BBQ Pitmasters on TLC
19 Nov 2009 | 5:35 pmAs some of you may know, the TLC network will begin airing the first episode of their new eight-week docu-series, BBQ Pitmasters, December 3rd. According to the press release, the series will be "...taking viewers into the high-stakes world of competitive barbecue. Following some of the biggest names on the circuit, each episode travels to a different competition and show viewers what it takes to win big in BBQ.""The men and women featured are part chef, part athlete, and part five-star general. They not only talk a big game, but walk it every step of the way: with grease on their hands,… -
The Ultimate Thanksgiving Turkey Brine
16 Nov 2009 | 8:56 pmI am a huge fan of brining poultry! I use brines in competition and at home. For those of you that have never tried brining, you simply must. There is just no better way to add moisture and get perfect seasoning all the way down to the bone. In addition to dramatically improving the flavor, the added moisture gives you an extra margin for error in avoiding the dreaded balsa wood-like dry white meat.I've tried many brine concoctions for my holiday birds, and I've settled on this one, at least for now. Give it a try and drop me a line to tell me what you think. This recipe works very well for… -
Barbecued Sweet Potato Pie
11 Nov 2009 | 9:54 pmYes, you read that right, it's a barbecued sweet potato pie. It's not barbecued because I cooked the whole pie in the smoker -- just the sweet potatoes for the filling.I mentioned in an earlier post that I conducted an experiment, and this is it. In reality, the idea for this pie is what sparked the earlier recipe.Despite sounding odd, the results were very good. The pie is very rich and has a subtle smokey flavor. It's so subtle that I think some might not even notice. It's just a standard sweet potato pie recipe, aside from the barbecued potatoes.Continue reading...Ingredients2 Deep dish… -
BBQ Central Radio - Take Four
10 Nov 2009 | 10:35 pmTonight I was a guest on Greg Rempe's BBQ Central Radio program. I talked about my Classic BBQ Chicken Drumsticks and Fairly Simple Beef Stew recipes.If you've never heard the program, I highly recommend that you peruse the podcast archives and hear what you've been missing. Greg offers the only weekly show of its kind. It is truly the best-produced live-fire cooking show available. Tune in each Tuesday and hear the show live at 9PM ET on LA Talk Radio Channel 1.Note: The show is also available on iTunes. Just search for "The BBQ Central Show on LA Talk Radio" (without the quotes). You can… -
Barbecued Sweet Potatoes
8 Nov 2009 | 8:12 pmHere is a great simple side dish to accompany barbecue or just about any rustic meal. The smokey flavor helps to cut the natural sweetness a little while adding a unique dimension to the flavor.Although the ingredient is listed as "yams", they are actually sweet potatoes. I am simply using the grocery store name to avoid any confusion. Why they insist on calling them yams is beyond me, since the two aren't even distant botanical cousins.I served this with grilled top sirloin and made extra for a little experiment that I'll be blogging about soon.Continue reading...Ingredients4 med Garnet…
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The Official SmokeInDaEye Blog
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The Return of TGI Frydays
20 Nov 2009 | 2:12 amNow that the competition BBQ season has come to a close, it's time to once again dust off something we like to call TGI Frydays. Each Friday, we will bring you a sometimes delightful, sometimes disgusting, deep fried creation. Sometimes it's a lot of fun, but really it's just an excuse to get our creative juices flowing and to pass the time until Spring. In order to get everyone in the mood, here's a list of our top 10 TGI Fryday moments from the past year as ranked by us.10. The fried Easter Peep failure9. Panko crusted, deep fried pork spare ribs 8. … -
One Smoking Bird
18 Nov 2009 | 8:05 amBefore we jump in to a great smoked turkey recipe, make sure to mark your calendars for 9:28pm EST this Sunday (November 22) Food Network when Smoke In Da Eye's "How Do You Iron Chef" mini episode makes its debut during the finale of "The Next Iron Chef." And feel free to read more about the entire taping here!Now some of you may recall this recipe from last year, but we wanted to bust it out again for anyone trying to decide one the perfect way to cook their Thanksgiving bird next week. Without further ado, here's a step-by-step guide to creating a smokey, exceptionally moist… -
Tips to a Perfect Fried Turkey
16 Nov 2009 | 6:33 amDeep fried turkey is great, as long as you exercise caution when cooking one up. Here's 10 tips to a perfect fried bird. And be sure to check out our recipe for a great smoked turkey, as well!1. Safety first. Place the fryer well away from the house and anything flammable like a wooden deck in case the hot oil spills.2. Test the oil levels. Adding 15-20 pounds of anything to liquid will make the level rise so your best bet is to test it in advance by putting the turkey in the pot then filling with water until the bird is fully immersed. Remove the… -
BBQ Pit Masters Take on the Small Screen
12 Nov 2009 | 2:06 pmWhile competing at the American Royal Invitational BBQ competition in Kansas City last month, we got to check out the countless folks from TLC on hand to shoot part of a new series entitled"BBQ Pitmasters". Even though for some strange reason they didn't include the style and flair of Smoke In Da Eye, viewers can expect to see several of the top names in competition BBQ including Jack’s Old South, Slap Yo Daddy, Smokin' Triggers, Cool Smoke, Wood Chicks, and more during the eight one-hour episodes which begin airing on December 3. And perhaps if this season is a… -
A Grate Holiday Gift
11 Nov 2009 | 6:16 amThe holiday season is quickly approaching. And for those of you who have seen and admired the Smoke In Da Eye custom grill grate from Huntingdon County Customs, now is the time to hit up your significant other for your own personalized grill grate.You see, for the next 100 22.5 inch Pro-Series grates ordered, HCC is knocking off 40 percent from the original $124.95 sticker, meaning you can have one sitting under the tree next month for $74.95. Click here for full details and check out or grate below!- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)
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Ulika Food Blog
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Friday Night Slice, Part 21
20 Nov 2009 | 6:24 amCaesar's Ristorante ItalianoYes, technically it's an Italian restaurant and not a pizzeria, but they make one of the best pizzas on this side of town, and by far the best one that will deliver to my house.Caesar's is located in the heart of Lion's Head on White Bridge Road. Those of us who've been around awhile will remember that the corner space that Caesar's occupies was once home to Q-Zar. Many birthday parties and Saturday afternoons of fun were had there. And not to brag, but I was pretty dominant in the Q-Zar arena. I had this strategy for scoring at the other team's base that was rock… -
Smokes & Ears
19 Nov 2009 | 6:47 pmLast night, I checked off one more item from the Garden & Gun 100 Southern Foods You Absolutely, Positively Must Try Before You Die. Martin's Redneck Taco - checkPrince's Hot Chicken - check Bolton's Hot Fish Sandwich - checkMiddendorf’s Thin Fried Catfish - checkArnold’s Fried Green Tomatoes - checkWaffle House's Pecan Waffle - checkBig Apple Inn's Pig Ear Sandwich - checkThat's right I had a pig ear sandwich. It was a take-out order from all the way down in Jackson, MS. This famous gelatinous sandwich is prepared on a brown and server roll with mustard slaw and some hot sauce. You would… -
BBQ SAUCE OF THE WEEK: Head's Red
19 Nov 2009 | 9:31 amHead's Red is the name of the barbecue sauce, but it's also the name of the competition team of Bill Mehilos, who developed the sauce several years ago, when he couldn't find a commercially available sauce to his liking. Bill's nickname is Head. He's not a redhead. But the sauce is a deep dark red color.It's a thick sauce, and has a complex aroma when you uncap it. It has a relatively smooth consistency, with a few small chunks of onions and such interspersed. The sauce is pretty balanced between the sweet, the tangy, the savory, and the spicy. It's definitely ketchup-based, with bright… -
When will the reign of bacon end?
17 Nov 2009 | 7:56 pmNot anytime soon I guess. -
Turkey Tips from Anthony Bourdain
17 Nov 2009 | 8:50 am
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ALL THINGS BARBEQUE
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The beginning of the end . . . of the 2009 season
5 Nov 2009 | 5:59 pmWell gang, the season is almost over. I'm three-fourths of the way to Shelby, North Carolina to compete against 82 other teams that just don't want to see this year end. Additionally, there are 42 teams in Russellville, Arkansas competing this weekend. Nobody wants the 2009 season to end, especially the five or six teams caught up in the dog fight for Kansas City Barbeque Society team of the year. It's a tight race, very tight. It's why I planned trips to Arizona and Florida in addition to this southeast odyssey I'm on this weekend.We got a little beat up in Talladega, Alabama this past… -
5 Nov 2009 | 5:58 pm
5 Nov 2009 | 5:58 pm -
I'm back . . . . . sort of
13 Oct 2009 | 7:23 amWe're going to call this a Two Minute Tuesday. I cannot believe the number of people who have recently commented about my lack of blog posts. I have no excuse. Nor do I have an explanation. I just haven't had it in me lately and/or I just don't feel like I have anything worthwhile to say.Most of you know I appeared on the new Dr. Oz show about a month ago. Since then, I've been working on making some changes in my lifestyle and diet. Most of the time I do really well. The rough days come when we travel or have a busy few days, like the American Royal weekend before last. This has become my… -
Very quick update . . .
28 Sep 2009 | 7:07 amThis is the busiest week of the year for Pellet Envy. We're catering and cooking back to back contests at the world's largest barbecue contest right here in Kansas City, the American Royal. Many of our friends from all over the country will be here. I love and hate this weekend all at the same time. I'll get back to work on this blog next week. I wrote that post I promised in an earlier edition, but it just isn't what I want to say. I'll use my impressive wordsmithing powers to sculpt it into a masterpiece next week . . . . tongue in cheek, of course. Until then, thank you all for reading… -
Two minute Tuesday, Volume 1, Issue 3
15 Sep 2009 | 6:46 pmIn keeping with the current theme, I've decided to convert One Minute Mondays to Two Minute Tuesdays. I just can't write that little about any one topic.As you readers know, I've been noticeably absent from the blog the last few weeks except for a couple simple posts with little relevance to the importance of competition barbecue. So continues the trend, although I'll tell you all that based on some recent events in competition barbecue, I'm working up a real post and some of you may not care for it. Be prepared.The drive back from Mesquite, Nevada was long. Two full days in fact. I had one…
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I QUE
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My Jack Daniels BBQ Poster Collection
7 Nov 2009 | 7:51 am2000: Did not compete2001: Before my time2002: 4th Ribs, 5th Chicken, 10th Pork, 10th Overall2003: Shut out2004: 3rd Chicken2005: 2nd Place Pork, 3rd Place Chefs Choice2006: 1st Place Chefs Choice, 1st Jack Grilling2007: Shut Out2008: 1st Chefs Choice, 10th Dessert2009: 2nd Pork, 8th Chicken, 2nd Dessert, Grand Champ -
BBQ Guru
2 Nov 2009 | 6:39 amSpent some time this past weekend cooking some briskets on my Large Big Green Egg. And had a chance to try out a new toy, the BBQ Guru Nano Q. An electronic air draft controller that monitors the internal temp of your BBQ pit and and puts just the right amount of air on your fire so the pit stays at the set temp.I'm a big fan of products that do one thing really well. Its a rare product - the iPhone comes to mind - that does many things well. I've had cell phones that had tons of features and functions but didn't do their main job very well - i.e. making phone calls. More is not necessarily… -
I Que wins the Jack
25 Oct 2009 | 4:31 pmI'll get a post together but for now...http://www.jackdanielsbarbecuemedia.com/default.aspx# -
The Jack
22 Oct 2009 | 12:40 pm-- Post From My iPhone -
Harpoon Helps
16 Oct 2009 | 7:53 amGreat event, great cause. The 3rd annual Harpoon Helps Pre-Thanksgiving Beer-B-Que.Harpoon Helps Beer-B-Q – Dinner Menu PASSED APPETIZERSBurnt Ends on Texas ToastPulled Pork CanapésJalapeno PoppersNew England BBQ Championship Poon Dogs!!!World Famous Coconut ShrimpHarpoon Cider Butternut Squash Bisque DINNERHarpoon Ale Brined Turkey – Barbecue Dry Rub, Apple SmokeSouthern Cornbread and Fatty Sausage StuffingGarlic Smashed Maine PotatoesCollard Greens with Smoked Slab Bacon, Maple SyrupSmoked Pumpkin and Root Vegetable GratinGrandma Wolff's Cole SlawCranberry Relish DESSERTApple Bread…
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From Sea to Shining Sea BBQ Tour
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Update...
29 Oct 2009 | 10:44 amSo many are thinking where the hell have you been? I realized real quick that being a blogger was not the easiest thing in the world to do. I was finding myself just blogging about bad judging... I didn't want that to be what I only wrote about, so I just quit doing it. I have a whole bunch of draft blogs that are all ready to release from the summer, but don't know if I will ever do that...My intent of this blog is to update folks on what is going on with me after the Jack. My team was fortunate enough to qualify for the Jack Daniel's World Barbeque Invitational Championship last weekend in… -
My Birthday
5 Jun 2009 | 8:36 amSo yesterday was my birthday. To me, it's just another day. I know my girls get excited and I play along with them. But deep down, it hurts. I know it's another year that my Corliss never got to see.I miss you Corliss.Cancer Sucks!Scottie -
Taylorville, Illinois
1 Jun 2009 | 8:12 pmGot into this contest after the cooks meeting, as I had to work. So I was scrambling a little to start off. Got all my meat prepped and everything set up and by 7:30, I was ready to start relaxing... Was next to Jim and Tina Ferguson, who are from Ohio and run the Kettering BBQ contest. Which I highly recommend!!! Thanks go out to Jim for helping me set-up the couple of things that I needed to set up.It was an uneventful evening. Had more lamb chops with Smokey Joel and Vince. We were all wise and were in bed early. We were expecting some rain overnight and into the morning. We did get to… -
Westmont, Illinois!!! Home town contest!!!
25 May 2009 | 9:55 amWoo hoo, Memorial Day weekend and it's my home town contest. Have worked with the contest organizer, Jim Addington to try and have this as a premier cooks contest. Jim and his crew are tireless in trying to take care of us. If they ever side, they will always side with the cooks...I pulled in to the park on Friday night, as this is a Saturday/Sunday contest. I was over by Dr. Porkenstein, Quau, Twyford BBQ, Smokey Joel and KRE. A whole group of us went to Uncle Bub's BBQ, which is a local restaurant. The guys all know Mark and Jay as they try and compete whenever they have free time from… -
Steeleville, Illinois
17 May 2009 | 7:37 amAnother contest that I am leaving after dropping of my little one at school and then me hitting the road. It took a little over 5 hours, as I was watching my speed!!! I had my sister come with me for this one.This contest was set-up right in downtown. It was a whole town festival. We were on some side streets and parking lots. It was actually a nice set-up with water and electricity nice and convenient. We were set-up with Smokey Joel, Dr. Porkenstein, Twyford BBQ and Quau as our neighbors. The turn-in area couldn't of been closer either.They were predicting storms coming through later int he…
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The BBQ Grail
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Meatless Monday: Grilled Tomato Basil Soup
16 Nov 2009 | 9:42 pmIngredients:12 Vine Ripened Tomatoes2 tablespoons Olive Oil2 garlic gloves, peeled and smashed3 cups Vegetable Stock1 cup Tomato juice (I used V8 Juice. Next time I’ll use Spicy V8 for a little more kick.)Pinch of Chili FlakesPinch of sugarSalt (Kosher or Sea)2 tablespoons Parmesan cheese, grated1 tablespoons Oregano1 tablespoon Extra Virgin Olice Oil3 sprigs of Fresh Basil leaves, coarsely choppedPreparation:Pre-heat your grill.Brush tomatoes with a slight coating of olive oil and grill them for 15 to 20 minutes or until the skin scorches and begins to peel. Place tomatoes in a… -
MOINK Balls “Sizzle On The Grill” Today
16 Nov 2009 | 11:11 amThe history of the MOINK Ball along with the original recipe has been posted on Char-Broil’s “Sizzle On The Grill” website. Check it out! Sizzle On The GrillWho would have thought…© 2009, The BBQ Grail. All rights reserved. On republishing this post you must provide link to original post. -
The BBQ Grail Get’s A Little Publicity
14 Nov 2009 | 10:22 amThe Sioux City Journal does a great job of promoting BBQ with online videos. Here’s the most recent video and The BBQ Grail gets a mention for the Rosemary Garlic Poultry Brine recently posted.© 2009, The BBQ Grail. All rights reserved. On republishing this post you must provide link to original post. -
Rosemary Garlic Poultry Brine
10 Nov 2009 | 11:03 amLast night I posted a review of the Char-Broil Big Easy Oil-less Fryer. The chicken came out fabulous. It is close to the best piece of chicken I have ever cooked. Certainly the Big Easy was a huge part of the process. But the brine I used also produced an incredible flavor and helped to make the chicken very moist. Ingredients:2 Gallons of water2 cups Kosher Salt2 cups Brown Sugar (the darker the better as far as I’m concerned)1/2 cup Tone’s Rosemary Garlic Seasoning Instructions:Heat the water in a non-reactive, stainless steel or anodized, pan on the stove. When… -
Meatless Monday: Grilled Portabello Mushroom Quesadillas
9 Nov 2009 | 9:00 pmIf you’ve read The BBQ Grail blog you know I’m a huge meat fan. When my wife and I decided we (well actually mostly me) needed to eat more vegetables we decided to try cutting out meat one day a week. I saw a reference to Meatless Monday on the internet and decided to give it a try. There some health and ecological agendas involved for some, for me it’s about eating less meat and showing you how to do it on a grill. The first entry in the BBQ Grail Meatless Monday series is Grilled Portabello Mushroom Quesadillas.Ingredients:4 Portabello Mushroom caps, cleaned and…
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Cowgirl's Country Life
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Spatchcocked, Brined, Smoked Turkey with Sausage
20 Nov 2009 | 7:31 amI've been asked about a smoked turkey idea for upcoming Thanksgiving....I'm hoping to spatchcock, brine and smoke another turkey this year. This is just my favorite way to smoke them. Also was requested by my deer hunting friends that will be here over the week.http://cowgirlscountry.blogspot.com/2008/12/my-thanksgiving-dinner.htmlHope it turns out well for all who give it a go. :) -
One of Life's Little Pleasures. :)
18 Nov 2009 | 9:12 pmWhile heading out to the grain bin to get a bucket of feed for the hens, I found this lone tomato vine hanging over the garden fence...I have already picked and canned all of my tomatoes, even the green ones.I have no idea how I missed this vine, but I'm so glad I did. :)I took myself, my fresh tomato and my salt shaker back outside to enjoy dinner and the sunset. My kind of fine dining. :) -
Spicy Smoked Garlic Chipotle Pork Buns
16 Nov 2009 | 5:34 pmKind of a long title. :) I used some of the garlic chipotle pork I smoked not long ago.....Made a batch of dough by disolving 1 pkg of yeast in 1 1/4 cup of warm wateradd 2 TBS of oil2 tsp of sugar1 tsp saltthen add 2 cups of regular flour... mix welladd another 1 1/2 to 1 3/4 cups of flour to make the dough easy to handleknead for 5 minutes in the bowl, cover and let it rise for 1 hour.After rising the dough is ready to use...I shredded the spicy smoked pork....added some hot Q sauce...I roll out a bit of the dough, top with the spicy smoked pork, pinch the dough closed...then brushed with… -
My New Smoking Pal
15 Nov 2009 | 1:59 pmNot long ago I met a very kind gentleman that happens to be a very talented smoker too. After visiting a bit he mentioned that he could get some guitar strings for me.I can always use guitar strings..... soooo, I said I'd be interested if he could get a good deal on a set for me.He said something like ..no problem, I own the place.I didn't know it at the time but my new talented smoking friend is Sterling Ball, son of Ernie Ball. If you've ever played guitar, you know the names.I grew up with Ernie Ball products, they are reliable and have definately stood the test of time.Sterling said he… -
Making Sandhill Plum Wine
11 Nov 2009 | 9:23 pmI didn't have time to make wine this summer from the sandhill plums I gathered...but I finally got to it today. :)I've kept the sandhill plums in my freezer until I could get to them.I add a bit of water to the thawed plums and simmer for a few minutes to soften.Then I smoosh the plums to get as much juice as I can.....I need 4 cups of juice for the wine4 cups of sugar1 pkg of yeast one gallon jugand one balloon :) (this is really fancy wine. lol )I put the sugar and yeast into the jug...give the jug a quick swish to mix them....add the juice and do the same...then fill the jug the rest of…
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Lakeside Smokers
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The Royal/Jack Daniel's Dessert Category
12 Nov 2009 | 5:48 pmDark Chocolate Brownie with Raspberry Mousse and Fresh Whipped CreamThis is the entry we submitted for both the Jack, and the Royal, in the dessert category. This was all Kris. She conceived it, practiced it, and executed it at both competitions. Although it did not get a call at either event, it got some great scores. It finished 33rd at the Royal with a 173, and finish 14th at the Jack with a 172. (For those of you not familiar with KCBS scoring: a 180 is a perfect score.) At the Royal the top 6 teams got a perfect 180 in the dessert category! At the Jack we missed the top ten, and a call,… -
Meat is Spinning
7 Nov 2009 | 1:45 pmWell, I couldn't wait till tomorrow to try out the rotisserie. When I bought the leg of lamb for Sunday I also picked up a whole chicken. I figured today I would play with fire management and make sure everything worked fine. So far, so good. -
Project Time
6 Nov 2009 | 12:00 pmI know. I already made a rotisserie, right? But it wasn't made from stainless steel. And if you know me, you know I have an obsession for all things stainless. Another reason I wanted to make this is that I love attachments. Anything that is useful and fits on something that I already have, is awesome to me. So, this ring goes on and off my Weber without tools, and can be stored real easy. The maiden voyage will be Sunday. I'm thinking leg of lamb, tzatziki, fresh pita bread, and a little feta. It's amazing what I'll do for a good sandwich... -
No Recap?
4 Nov 2009 | 11:45 amI usually don't write a contest recap. I always think that I'm going to, but it never happens. One contest that I knew I would not be writing a recap for was The Jack. I knew this because we were with Ted, and Ted writes a great recap! You can check it out here. -
Pictures From The Jack
29 Oct 2009 | 12:46 pmPics are up. Enjoy.Click here.
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Who are those guys? Competition BBQ Team
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JOS BBQ Cooking Class
16 Nov 2009 | 6:38 pmUnadilla Georgia, here I comeThis past weekend I traveled to Unadilla GA to attend a cooking class given by Myron Mixon of Jacks Old South fame. I flew into Atlanta Friday morning, had lunch in North Atlanta with an old friend, and then began the 100+ mile drive south to Unadilla. South of Macon, just off interstate 75, Unadilla is a sparsely populated town located in Dooley County Georgia.After checking into my motel in Perry Georgia, I traveled another 10 miles south to Myron’s house located in Unadilla. Friday at 6 pm he had a ‘meet and greet’ on the schedule. I arrived around 6:15… -
Diamond State BBQ Championship
29 Oct 2009 | 2:46 pmAin’t this suppose to be fun? What’s with Mother Nature, doesn’t she like to Que?The first two years we competed on the BBQ trail we cooked in a total of 11 contests. Out of those events, with the exception of a brief shower at Dover in 2007 during the tornado, we were operating in dry conditions. We had a lot of fun. This year was quite different.April found us in Salisbury, no rain, but we had a huge wind gust come out of nowhere Friday afternoon and destroy a bunch of equipment including our brand new 10X20 canopy. In May we cooked in Green Lane PA, heavy rain the week before the… -
The Turn-in Window
12 Oct 2009 | 12:57 pm10 minutes seems like forever…or does it?If you think back to when you were in high school and the clock on the wall said there were10 minutes until dismissal, sometimes it almost seemed like time was going backwards. At the very least, it certainly seemed like time was standing still. In a KCBS BBQ contest you have a window of 10 minutes, 600 seconds, in which to submit your entry to the judges. To the non contestant, I am sure this seems like plenty of time. Most times it is, sometimes it’s just not enough.The importance of time is stressed to the BBQ teams from the moment you decide to… -
Keystone BBQ Classic, Oct 2-3 2009, Harrisburg PA
8 Oct 2009 | 4:37 pmA shocker……….While on the way home from New Holland, sitting on a butt-dougnut, nursing a sore rear from the spanking that we just received, I got a call from teammate Bobby. He was traveling home with Al and they had a conversation about what they felt was our dismal showing at the Summer Fest. They had an idea, why don’t we sign up for the contest in early October just up in Harrisburg PA. See if we could turn things around a bit, blow the stink off so to speak.Keep in mind; these are two guys that have made rumblings about next season cutting back on the number of contests we are… -
New Holland Summer Fest 8/28-8/29 New Holland PA
6 Sep 2009 | 8:55 amFrom 1st to 67th in 12 short monthsExcuses….I aint got.In case you don’t remember, last year at this contest we took 1st place in pork ribs. Our score was a 174.857, not bad considering 180 is a perfect score. Our rib score was the highest score out of any of the four KCBS categories for the 2008 Summer Fest. As the old saying goes, that was then, this is now.The weatherman spoke more and more about showers for the weekend as the days preceding the event rolled on. I am not even mentioning the tropical storm / hurricane that was also cruising around out in the Atlantic threatening to head…
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MAD MEAT GENIUS
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CHILE PEPPER CALENDAR
19 Nov 2009 | 8:54 pmDo you have your Chile Pepper Calendar for 2010? Larry Noggle from Peppahead.com grows a dozen peppers, and more, in his 'Chile Patch'. He then takes some killer photos. Some recipes are added with useful chile information to make a calendar. All his peppers are grown in San Rafael California. Larry is one dedicated Chilehead. The weather has turned cold and he drives around Marin County with Chile plants in his car to keep them warm and safe. You can purchase a calendar at several Farmers Markets or from his Website. Peppahead has lots of great stuff for the Chilehead on your Christmas… -
BULL DOG BBQ & STEAKHOUSE
18 Nov 2009 | 5:54 amA lot has happened in the last 4 years. Four years ago Ms. Goofy and I visited Bull Dog BBQ in Martinez California. I wrote a review for my good friend Doctor Biggles. This was one of my first attempts at reviewing. ‘Mad Meat Genius’ was only a small flicker of light in my cranium region. Now, Ms. Goofy and I are certified KCBS (Kansas City Barbeque Society) barbeque judges. I have written for several blogs and been having a very fun ride reviewing bacon, hot and barbeque sauces. My taste in barbeque has not changed. The way I look at barbeque has become a little more critical. Barbeque… -
SUCKLEBUSTERS 'HOOCHIE MAMA BBQ RUB' & BBQ SAUCE
16 Nov 2009 | 5:48 amWe are having a barbeque on this crisp and cold November day. We have invited SuckleBusters to the party. SuckleBusters is a hot sauce, spice and condiment company located in Texas. They have won the Chilepepper magazines fiery food award for their barbeque sauce. That is one smokin endorsement. Today they will have to pass muster with two certified barbeque judges, Ms. Goofy and myself, Chilebrown. We will rub down some chicken with SuckleBusters “Hoochie Mama BBQ Rub”. The chicken will be bathed in a fiery bath of smoke and heat from a mesquite fire. Sucklebusters claims that their… -
CHEESECAKE AND SUCH
13 Nov 2009 | 5:56 pmMelvin Ainsworth is a retired baker. He lives in Crockett California. His claim to fame is that he walks the Carquinez bridge daily. He has been in the local news for his walking quest. He also has been in the news for a not so pretty episode. Melvin is a retired baker. He loves to show off his skills. 'Man oh Man' can he bake! He always shares his breads and cakes at the local watering hole. He also sells his wares to supplement his income. They are a bargain if you realize the love and effort involved. If you would like to sample a (Bananas chocolate, cream, apple, pumpkin, cheesecake with… -
ENGLISH EGG NOG MUFFINS
13 Nov 2009 | 7:47 amWe are still baking in the Mad Meat Genius kitchen. A vision to make some English muffins came after consuming some eggnog.. No, it was not the brandy that laced this cinnamon, egg, milk concoction It was some leftover eggnog left in our politically correct glass milk container. Strauss farms makes a wonderful eggnog. It is organic and from what I heard the Cows are happy. Some dried cranberries will be added to these muffins to sweeten them up.This will be a Mad Muffin experiment. Will these muffins be delicious or will they be the folly of a Jepson brandy premonition.English Muffins 1 cup…
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MeatHenge
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No Name Bacon - a review
17 Nov 2009 | 5:22 pmLordy, it must have been 3 weeks ago when Chilebrown of Mad Meat Genius gifted me more than a few pounds of No Name Bacon. It wasn't long after when he posted his review of No Name Bacon. He and Ms. Goofy are a machine, they can get it done. I'm not a machine, I'm lucky to find clean underwear and get my wagon gassed up on a weekly basis. After going through 2 pounds ourselves here at Meathenge Labs and 1 pound to my sister and husband Meathead, we're giving the No Name Meat Company more than a few thumbs up. It's a good, solid commodity bacon. Good fat to meat ratio, great smoke flavor while… -
Saul's Restaurant & Deli - Berkeley California
8 Nov 2009 | 4:13 pmUrp, sorry. Saul's Restaurant & Deli has been open since 1986, doesn't seem too terribly long. But for anyone to has enjoyed the faire, it feels as though it's been a lifetime. My mother frequented it so often that if anyone she knew would come to eat, the waitresses would send home cookies for her. My sister and her husband Meathead go all the time, I'm sometimes in tow, pried from underneath from my rock. It's a little on the large side for a "deli", but perfect for a restaurant. Saul's has gone out of their way since the beginning to bring their customers not only an excellent Jewish Deli,… -
French Grocer - Marathon Texas
3 Nov 2009 | 4:06 pmEditor's note: Joe Bob and JLee continue on in their West Texas walkabout. We had breakfast at Marathon Coffee Cafe. Um, huevos and such. NBD. Cozy joint. They serve Big Bend Coffee (roasted in Marfa) here. And they sell the beans. If you're camping or touring, and you have brought the 'proper' equipment, get your beans here. And make it yourself, the right way. Get everything else at French Co. Grocer, Hwy 90 & Avenue D. They got wi-fi, ice, beer and food and medicine and love. We loaded up on stuff and headed to Big Bend Ranch State Park. Sorry no pictures. But I will tell y'all we saw many… -
The Ice House / a drive through booze load up station - Ozona Texas
2 Nov 2009 | 2:56 pmEditor's Note: Yay, another fine post from JLee and Joe Bob's trip to West Texas. I like the part where you can see they're selling portable carport thingies as well as booze & ice. 600 bux? We came across a few of these on this trip. Now, I've seen drive-up, window service liquor stores. These are drive-thru. You can load up cases and cases of stuff, and a whole lotta ice. I'm sure there's a story behind this way of doing business. I surely appreciate being able to just drive right into the store. Jlee -
Butterball's Table-Top Turkey Deep Fryer, made by Masterbilt - A Review
1 Nov 2009 | 7:35 amEarlier this year I received an email from a large ad agency, a man wanted to know if I was interested in reviewing Butterball's new table-top deep fryer for turkeys. Hmm, free fryer and it's large enough for a turkey? Duh. We'd chatted via email a few times for over a year, wasn't just some nameless droid in a cubicle somewheres, actually had a personality and seemed to get Meathenge. Butterball's version of the Masterbilt turkey fryer wasn't out yet, was going to have to wait a few months, no big deal. It finally arrived! Pretty darn large box, pretty darn large fryer. I opened it up and…
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Q Haven BBQ Blog
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BBQ Doldrums
18 Nov 2009 | 7:48 amBeen in the BBQ doldrums lately. BBQ equipment is all clean and resting in the garage, camper is winterized, and I haven't had a real motivation to cook. That includes at home, where dinners lately have been fast and easy or arrive in a pizza box. Going to break the cycle this week. A pot of chili tomorrow, ribs over the weekend. That will be a good start. -
The Jack, Along For The Ride
1 Nov 2009 | 4:22 pmBefore the 2009 barbecue season got underway, I had one of many conversations with Mike Boisvert of Lakeside Smokers. he's one of my best friends, and we often have long conversations about BBQ. I'm not sure when it was, but we were lamenting our inability to get to the Jack Daniel's Invitational BBQ. I had gone in 2006, my 5th contest ever was the Jack, but have not been able to get back. Mike had come real close several times, but grand championships had eluded him.We made a pact, if one of us made it to the Jack this year, the other one would come too.I had an off year, only cooked three… -
Lunch at Bobby Flay's Burger Bar
30 Oct 2009 | 9:29 amGood stuff!Sent from my Verizon Wireless BlackBerry -
Best chicken ever
26 Oct 2009 | 3:02 pmOn the road in Virginia. Sent from my Verizon Wireless BlackBerry -
IMG00328.jpg
25 Oct 2009 | 6:49 pmSent from my Verizon Wireless BlackBerry
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huckshut.com
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Onyx Oven Product Animation
14 Nov 2009 | 11:34 amRemember when Shotgun Fred showed us the Onyx oven back in august? Well it looks like they’re closer to releasing the product as we just uncovered this new video. Check the video out after the jump!!! -
Afire Coconut Charcoal Review
13 Nov 2009 | 10:11 amAfire natural coconut charcoal comes in 7 & 18 lbs boxes. Our box a 7 lb was purchased at Fred’s music & BBQ for 14.99. Opening the box, there were neatly stacked cylinders of charcoal 5 rows of 5 in a row. No broken pieces in the box. We placed about 5 of them into the smallest [...] -
Fred’s Music and BBQ Turkey Workshop event
11 Nov 2009 | 4:17 pmOver the weekend we visited Fred’s Turkey Workshop. Fred had Mad Max, of egghead forum fame, come in and show everyone how to make their thanksgiving turkey on the Big Green Egg. We were given Mad Max’s gravy recipe, which was mighty tasty I might add. Mad Max’s Turkey and Gravy Recipe Fred also chipped in when it [...] -
Flip Huck the Bird Turkey Contest
9 Nov 2009 | 3:49 pmToday we’d like to introduce to you our Holiday Turkey contest!!! Like us, if you’d like to share your thanksgiving experience with our BBQ community, we have something in store for you. To enter in this contest, please check the following rules. Of course your turkey needs to be prepped outdoors. An ideal pic would be [...] -
In the Hut: Episode #5
8 Nov 2009 | 3:33 pmIn this episode we touch on Tony Hunter’s esticalc iphone app. It’s currently awaiting iphone app store approval. We hope to get more on this when Tony joins our panel in a future episode. Check his site for a description of this app(http://isbbq.com/wordpress/?p=390). We also cover the BBQ Grail’s turkey picture contest and the grand [...]
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...It's What's for Dinner
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CBS! (catering bbq success)
29 Oct 2009 | 10:30 amWow. What a day yesterday was. Thanks to a good friend of mine, I did a tasting of my catering menu for the Wanda Sykes Show production staff. It was at the CBS Studios up in Los Angeles. I cooked Certified Angus Brisket, Duroc Pork, and did BBQ Beans, Coleslaw, and Cornbread. Everyone loved the food, and one of the producers, Carlos, is good friends with my neighbor Dan, small world. I was really happy that everyone enjoyed the food. It is always good to hear people compliment you on your food. Makes it all worth while. It was cool being in the CBS… -
Sorry for being away for so long.
21 Oct 2009 | 10:37 pmHey everyone. Sorry about being away for so long. I have been on one hell of a BBQ adventure across this country. So I will be updating this site and the website www.notleyque.com starting tomorrow. Please check back every day for news, updates, photos. LOTS has happened since I have been gone. -
Best Week Ever!
26 Jul 2009 | 8:25 pmHad the great pleasure of watching comedian Doug Benson tear it up at the Balboa Theater on Friday night. Was even better hanging out with him in the green room after the show. Check out Doug on twitter http://twitter.com/DougBenson and check out me while you are there as well http://twitter.com/notleyquebbq. You never know who I might run into next. Doug Benson and Me -
Grilling on the Weber.
26 Jul 2009 | 6:41 pmSince it was so hot out last week I figured why not cook outside every night. I broke out the 22.5 inch weber charcoal grill and grilled up beef, shrimp, chicken, and veggie skewers. I also grilled corn, asparagus, made beer can chicken, and a couple other dishes all on the grill. Enjoy the pictures Spice Rubbed Beer Can Chicken Marinated and Grilled Free Range Chicken Breast Satays Grilled Sweet Corn Olive Oil with Sea Salt and Black Pepper Grilled Green Onion rafts Spicy Balsamic Marinated Grilled Shrimp Satays Grilled Mixed Fresh Veggie Satays -
RIP Farrah
27 Jun 2009 | 11:02 amYou were always an angel now you just get your wings…..R.I.P Enjoy this tribute
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Barbecue Master
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Break out the Barbecue Grill for the Holidays
17 Nov 2009 | 2:38 pmOne of my friends, Make Over Momma, was asking for our favorite and most sinful holiday dishes. I knew, of course, that I had to sing the praises of grilling or smoking over the holidays. As far as one specific grill recipe or smoker recipe, that would be a hard call. Everything just tastes better cooked outdoors as far as I'm concerned, and firing up the grill or smoker makes cooking fun even -
Grill Floss - Clean Your Grill Grates the Easy Way and Do It Right
8 Nov 2009 | 5:38 pmCool grill tools are a good thing. They are fun, and it's also easier to get guys to help out with anything new in the tool category.As you can see, my son is cleaning the grill grate. Now, that's not usually a job that anyone likes to do. But, with Grill Floss, it's pretty painless to clean grates, and Grill Floss does a bang up job on dirty grills. Gotta love that. I guess you could say that -
Holen One Farms Barbecue Marinade for Grilled Foods
7 Nov 2009 | 6:13 pmI've been on a quest to find the best barbecue sauces, rubs, and marinades. One company that caught my eye was Holen One Farms. I gave their bbq sauce the big five stars. Everyone here thought it was a fabulous barbecue sauce.Holen One Farms marinade is good. It's a mild and very non-offensive marinade. It would work for most any meats and for most any guests. The flavor is good, and it does add -
Meat Off the Street for Grilling and a Bad Surprise to End the Day
7 Nov 2009 | 5:16 pmYesterday I stocked up on meat when Omega Meats stopped by my house. That's a company based in North Carolina, and they deliver meats right to your door.The first time a meat truck stopped by, it did not have a sign on the truck. I'd read something about mad cow disease that week, so I was rather nervous on random meat. I called the local cops. This is a town of only 800, and the police station -
Holen One Farms Dipping and Glazing Sauce - Yum!
31 Oct 2009 | 3:32 pmI love to try out new barbecue sauces and was excited to get the products I ordered from Holen One Farms. In addition to the Holen One barbecue sauce (dipping and glazing), they also have a marinade which I hope to try out tomorrow with steaks and a rub I want to check out on a smoked Boston butt. First I fired up with the Portable Kitchen (PK grill) and got out my new Cusinart silicone basting
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No Excuses BBQ
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Not sure what this was…
15 Nov 2009 | 7:26 pmI’m pretty sure tonight’s dinner didn’t quite qualify as BBQ even though I cooked it on Bubba Ho-Keg. In fact, I’m not really sure what to call it. It wasn’t pot roast, but it wasn’t stew either. What it was was real good. It contained large chunks of tri-tip, potatoes, carrots, onions, and mushrooms cooked in some white wine, soy sauce, Worcestershire sauce, and minced garlic. Oh, and I threw in some salt, pepper, and a few bay leaves for good measure. It wasn’t really pot roast because the meat was cooked in large chunks rather than a roast. -
Bubba Ho-Curry
15 Nov 2009 | 9:17 amIt was cold yesterday, and what better way to remove a chill than with some Bubba Ho-Keg curry. The veggie choices tonight were carrots, sweet potato, onions, red bell peppers and some mushrooms. The meat was chicken breasts thoroughly coated in curry powder, cayenne pepper, red chili powder, and a dash of fresh ground salt and pepper. The veggies took longer to cook than expected due to not adding any fresh charcoal to Bubba Ho-Keg. I had some leftover from the pulled pork and figured there was enough to keep the temps up high enough and get everything done in a reasonable time. Another… -
No excuses, but I forgot a cable…
13 Nov 2009 | 3:38 pmPigdog was over for dinner on Wednesday, and although I was tempted to serve up some fish, sweet potatoes, and broccoli, I resisted temptation and dodged rainstorms at the lake to cook up a Santa Maria style tri-tip on the OTG. For good measure I surrounded it with some humongous russet potatoes that were perfect for baking. Fresh cabbage slaw was provided to fill up the rest of the plate, and what a meal we had. Pictures were taken, and we dug in to eat. Then as usual, after dinner I sat down to write this post and discovered that I forgot to pack the USB cable for the camera. This… -
Bubba Ho-butts
8 Nov 2009 | 7:08 pmToday was a huge step forward in controlling low temps on Bubba Ho-Keg. Pork butts were on the menu, and a couple of 6-pounders were on the grill. I was originally going to do these overnight on the WSM, but weather (and darkness) conspired against me. In other words, I didn’t feel like putting up the canopy late last night. So this morning I got up at a decent hour (for a Sunday) and fired up Bubba Ho-Keg with a mixture of Kingsford Competition briquettes, Cowboy lump, and a few chunks of wine-soaked oak (courtesy of Tim at GreenLeaf BBQ). The butts got the normal spice treatment and… -
Don’t read this post Pigdog
7 Nov 2009 | 7:25 pmThat’s right, more sweet potatoes and other things Pigdog won’t eat were on the menu tonight. I figured I would get it out of my system as we will be getting together later this week and I know I will be cooking. Tonight was meatloaf made with ground beef, pork sausage, oatmeal, onions, peppers, and mushrooms. At my wife’s request, I pureed the onions, peppers, and mushrooms in the food processor before mixing with the meat and oatmeal. Once that was done, I added a dash of soy, Worcestershire, and BBQ sauce to the mix, molded it into a loaf, and dumped it out of the bowl…
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BBQ Sauce Reviews
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Tarheel Premium BBQ Sauce (2/5)
9 Nov 2009 | 2:51 pmKay Smith writes: My daddy and granddaddy were always barbecueing hogs, chickens and beef for all our family, friends and neighbors when I was growing up 50-60 years ago. Everyone loved the sauces that Daddy and Grandaddy made and I wanted to bring that flavor and taste to everyone now - so I started making the sauces. And it’s a good story although I thought this sauce missed the mark. Intended to be blend between a thicker midwestern-style sauce and a thinner, spicier NC sauce. In the end, I got the simple taste of ketchup and apple cider vinegar mixed with too much water. -
AJ’s Mesquite Barbecue Sauce (5/5)
4 Oct 2009 | 12:11 pmFirst impressions can be deceiving. A quick glance at this bottle, and you might be inclined to expect a generic taste from a mass marketer of multiple types of foods - all of which probably don’t taste all that good. But I love it when I’m wrong. AJ’s use a few, simple components combine to make something truly smooth and deserving of popular recognition. Ingredients: Tomato Paste, Vinegar, Mustard, Sugar, Salt, Soya, Garlic, Onions, Guar, Liquid Smoke, Spices. This is one of those sauces that nails that smoky, mesquite aroma and flavor. The consistency is just right… -
McCane’s Original Pit Sauce (4/5)
22 Sep 2009 | 8:34 pmMcCane has an old recipe but a young company that is just getting the word out. I ask BBQ vendors to fill out a form when they send me a sauce. One of the questions is “Why did you start making sauces?” Here’s how Stewart Sr answers: This sauce has always been a staple in our house. Originated with my Uncle Jimmy and passed down after his passing. We continued to make his “secret” sauce. It is so different and unique from anything else you can get , that I felt it was time to turn it loose on the world. Just about every Southern family has a… -
Nebby’s Best Barbecue Sauce (4/5)
19 Sep 2009 | 6:35 pmIt’s all about the fire and what happens in it. And although it took me awhile to realize it for this particular sauce, Nebby had this figured out from the start and remained confident that his sauce would stand up to my criticism. This is a story of a sauce that at first glance appeared thin and tasted a bit bland but turned out to be a huge winner after the heat of the grill. What would have happened to Michael Jordan if he simply accepted the fact that his high school coach said he had no talent? What if Babe, the pig who turned out to be a huge winner, had internalized that… -
Grandville’s Gourmet BBQ Sauce - Tropical (5/5)
5 Sep 2009 | 8:50 pmI think a lot of companies get the execution of fruit-based BBQ sauces wrong. The concept of eating barbecue sauce with fruit is a bit odd for some who are used to garden variety (no pun intended) sauces that don’t taste much like typical fruits and vegetables. I approached this one with skepticism, as the Original Spicy sauce had an overwhelming “eating your veggies” flavor which was a bit much for me. The taste in this one has a much milder veggie lead flavor, and with the added pineapples, it really evens out the balance of flavors. As you can see by my rating, I…
