BBQ

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  • Sunday Morning Comics December 14, 2014

    Cooking Outdoors
    Gary House
    14 Dec 2014 | 3:00 am
    Sunday Morning Comics December 14, 2014 “No I am not grilling Deer meat, and no I haven’t seen Rudolph!” The post Sunday Morning Comics December 14, 2014 appeared first on Cooking Outdoors.
  • DE-CONSTRUCTED BACON JALAPENO POPPERS

    MAD MEAT GENIUS
    20 Dec 2014 | 12:00 am
    Here is a fun and easy appetizer. It is a take on a ‘Jalapeno Popper’ with bacon of course. Cheese, jalapenos, and bacon are baked with refrigerator bisquits in a muffin pan. Simple, but with a ton of rich, ooey goodness is this appetizer. I call it deconstructed because it sounds fancy. The jalapenos with its mild to medium heat are the perfect compliment to rich cream cheese. We throw in some Jack cheese to make it over the top decadent. Wait a minute. Did I mention bacon? Salty, meaty bacon is the star as far as I am concerned. Let’s make some de-constructed bacon jalapeno…
  • Livefire Thanksgiving Blitz Day 5

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

    Cowgirl's Country Life
    cowgirl
    6 Dec 2014 | 12:51 pm
    Deer season is coming to an end and I am lucky enough to have venison in the freezer again this year!  Very happy about that. :) I'm also thrilled to have received fresh grits from cooking friend Mike's family mill.  Amherst Milling Company in Amherst Va. Thank you again Mike... These grits are amazing! I sliced up a bit of venison backstrap and some pieces of a small roast...
  • Election night in Maryland,from where I sit…. who wasn't there spoke volumes.

    Who are those guys? Competition BBQ Team
    25 Nov 2014 | 2:03 pm
    I will freely admit it; I am a political junkie, especially on the local level. I will also admit, I couldn’t go to bed on election night especially when the all of the news outlets had Brown out to an early lead in the Maryland gubernatorial contest just minutes after the poll closed. Most of the national outlets had declared Brown the winner months ago. Some, including I believe MSNBC, had Brown winning the election even before he announced he was running. I am clearly exaggerating, but you get the point, this was Maryland, things are supposed to go this way.Despite the huge odds faced by…
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    livefire

  • Livefire Thanksgiving Blitz Day 5

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

    Curt McAdams
    25 Nov 2014 | 6:32 pm
    I don’t have a lot of photos for today, but I want to talk about a controversial part of Thanksgiving: green bean casserole. Alton Brown has a recipe for the best green bean casserole I’ve had. It takes a bit of work, but it’s really worth it. It doesn’t include any canned soup or onions fried and dried in a container. It’s fresh, it’s great, and you should make it sometime. My wife, however, prefers the old Campbell’s soup, French’s onion, frozen green bean casserole that many of us have known for years. Objectively, it’s not as good as…
  • Livefire Thanksgiving Blitz Day 3

    Curt McAdams
    24 Nov 2014 | 6:13 pm
    Day 3 = Dessert! Or, more specifically, bourbon pecan pie! Yes, you heard me right. Bourbon. Pecans. Pie. All in one bite. This is a great pie, and I encourage you to try it. I get accused of using bourbon too much, but, honestly, the flavor goes so well with so many things. It’s sweet, but not too sweet, so it goes with savory or sweet. Bourbon has vanilla and toffee and such that add layers of flavor and a bit of depth to otherwise good flavors, just moving everything up the scale from good to great. Bourbon just works. And as we move into Thanksgiving, what liquor is more…
  • Livefire Thanksgiving Blitz Day 2

    Curt McAdams
    23 Nov 2014 | 1:14 pm
    Day 2 of the Thanksgiving Blitz is about side dishes! The turkey takes center stage, but it won’t stand up without great side dishes, right? Later, I’ll show you how to dress up the regular old Campbell’s soup green bean casserole and give you my secret for the best turkey gravy. Today, however, is all about potatoes. Mashed potatoes are the main potato to have with turkey, and I love great mashed potatoes. An alternative, though, is a great potato casserole; we have this Thanksgiving morning for breakfast, but it goes well with turkey, too, especially fried turkey.
  • Livefire Thanksgiving Blitz Day 1

    Curt McAdams
    22 Nov 2014 | 3:49 pm
    It’s almost here! Thanksgiving is an outdoor cook’s dream holiday. Instead of dealing with presents or trees or leprechauns or fireworks, Thanksgiving has a huge focus on food! So, in honor of the day where every dish matters, I’m doing a build up to the day itself. In the next few days, I’ll dig into the bird, the sides, the desserts and even libations to go along with the day. And,with that, I’ll even be cooking a whole bird on Living Dayton on Tuesday, November 25, during the 12-1 show! After the holiday, I’ll post my favorite leftovers. I’ve done…
 
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    Cowgirl's Country Life

  • Venison Grillades and Grits on the Drum

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

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

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

    cowgirl
    3 Nov 2014 | 2:50 pm
    Talented friend Rolf in Germany sent this awesome spaetzle maker to me awhile back. I have not gotten around to posting pics until now. Thanks so much Rolf, I love it!! I have made spaetzle in the past using a colander but this was WAY easier. :) My batter, eggs, flour, salt and milk... I made this batch a little thin. Should have added more flour  I think. Spread the batter
  • Campfire Surf~n~Turf

    cowgirl
    26 Oct 2014 | 1:26 pm
    I celebrated my birthday during the last camp out. My favorite birthday meal is crab legs...... and heating them over a wood fire is my absolute favorite way to prep them. I started by splitting some tatoes, stuffing them with a sliver of bacon, onion, butter and salt and pepper. Then wrapped them in foil and set them over the direct fire. Also added a skillet of mushrooms in butter,
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    Who are those guys? Competition BBQ Team

  • Election night in Maryland,from where I sit…. who wasn't there spoke volumes.

    25 Nov 2014 | 2:03 pm
    I will freely admit it; I am a political junkie, especially on the local level. I will also admit, I couldn’t go to bed on election night especially when the all of the news outlets had Brown out to an early lead in the Maryland gubernatorial contest just minutes after the poll closed. Most of the national outlets had declared Brown the winner months ago. Some, including I believe MSNBC, had Brown winning the election even before he announced he was running. I am clearly exaggerating, but you get the point, this was Maryland, things are supposed to go this way.Despite the huge odds faced by…
  • What to get the que’er on your list .....

    19 Nov 2013 | 12:25 pm
    ......(or yourself) for ChristmasWow, I blinked my eyes and its Christmas again, seems like the older I get, the faster they come around. Of course it doesn’t help that holiday displays have beeen in the stores since 4th of July or so it seems. If you ask me, it wasn’t all that long ago when what has become to be known now as “Black Friday” was the official start of the holiday season. Now it seems retailers are fighting to see who can open the earliest on Black Friday or Thanksgiving Thursday for that matter, but I digress; the purpose here is supposed to be to suggest a gift for…
  • A eulogy for an old friend

    4 Oct 2013 | 6:22 am
    Gone, but not forgotten  It is with great sadness, regret and a heavy heart that I must report the most recent and not quite so sudden loss of my ass, nee; bum, arse, can, seat, keister, butt cheeks, glutes, fanny, tail, hind quarters, caboose, buns, pooper, buttocks, trunk, posterior, rear end, rump, duff, tush, backside, behind, heinie, tookus, patootie, derriere, gluteus maximus or as it was affectionately known to me and a few close friends, my buttocksal region. Possibly departing this world as a result of a courageous battle with an often under reported occurrence known as…
  • Totally Q is here!

    17 Aug 2013 | 10:19 am
    Read all about it......After a lot of work by a small group of dedicated and hardworking people, for which it goes without saying, I am not counted as one, (hard working or dedicated that is) my new book Totally Q has now been released. The book is a massive collection of barbecue tidbits, scraps, leftovers and burnt ends that no serious outdoor cook should be without. It is a compilation of assorted facts, figures and fairy tales all emanating from the outdoor cooking arena in some way or another.The book contains a plethora of stuff that anyone dedicated to cooking in the great outdoors…
  • 18 Jul 2013 | 5:00 am

    18 Jul 2013 | 5:00 am
    AN INTERVIEW WITH CHRISTIAN STEVENSON, AKA ‘DJ BBQ’How did you end up getting involved with Jamie Oliver’s FoodTube project?I was working on a couple of pilots with Jamie's production company, Fresh One. The first one was called ‘GRILLS, GRILLS, GRILLS’. It was based around interviewing musicians, artists and bands around food - I cook for them and they cook for me. And at the end of every show, the band had to do a cover of Motley Crue's ‘Girls, Girls, Girls’ but substituting the word, "Grills". They could also opt to cover the Jay-Z song of the same name. No one picked it…
 
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    MAD MEAT GENIUS

  • DE-CONSTRUCTED BACON JALAPENO POPPERS

    20 Dec 2014 | 12:00 am
    Here is a fun and easy appetizer. It is a take on a ‘Jalapeno Popper’ with bacon of course. Cheese, jalapenos, and bacon are baked with refrigerator bisquits in a muffin pan. Simple, but with a ton of rich, ooey goodness is this appetizer. I call it deconstructed because it sounds fancy. The jalapenos with its mild to medium heat are the perfect compliment to rich cream cheese. We throw in some Jack cheese to make it over the top decadent. Wait a minute. Did I mention bacon? Salty, meaty bacon is the star as far as I am concerned. Let’s make some de-constructed bacon jalapeno…
  • JALAPENO BACON CHEESE ROLL

    18 Dec 2014 | 12:00 am
    Tis the season for 'Jalapeno Bacon Cheese Roll'. Is there not a season for these fabulous ingredients. To be honest I had nothing to do with this festive dish. I only got to see the picture. Ms. Goofy and her sister Shastina had a get together and served this Christmas festive log of great ingredients. Ms. Goofy has promised to make it for me in a couple of days. Here is the recipe so you can make it too.    RECIPE
  • SMOKE’S POUTINERIE

    16 Dec 2014 | 12:00 am
    French fries, cheese curds and gravy sounds like some of my favorite food groups. North of the border, Quebec in particular they are combined and given a fancy title called Poutine. This so-called Quebec classic has been getting a lot of publicity lately. In Berkeley, California, ‘Smoke’s Poutinerie’ is a new chain restaurant to open in this non-hipster but possibly aging hippy college town once known as the birthplace of the ‘Free Speech Movement”. We will be visiting Smoke’s Poutinerie for strictly academic purposes to see what all the hub bub is about.Smokes Poutinerie is…
  • CLOVE & HOOF BERKSHIRE BACON

    14 Dec 2014 | 6:33 am
    A recent trip to the newly opened Clove & Hoof procured some Berkshire bacon. We may have been the first customers to actually purchase some of their house cured and smoked bacon. While chatting with Jason the butcher I inquired if they were going to sell bacon. He said; ' let me check' and when he returned he had a dark hunk of 'Burnin Bacon Love' in his hand. This slab had been smoked with a combination of smoking woods with no particular variety in mind. The rind was on. If you have read previous bacon stories you know that I am not a fan of the rind. Smoking with the rind on limits…
  • VEGEMITE SANDWICH

    11 Dec 2014 | 7:04 am
    He Just Smiled and Gave Me a Vegemite Sandwichand He Said,Our inspiration today comes from Gusfacegrillah who is a meat genius and wordsmith from the great 'Land Down Under', He made a stuffed burger using a condiment that is foreign to me as his native home of Australia. This condiment is Vegemite. Vegemite is a food spread that is made of brewers yeast and barley malt extract. It is spread on toast and enjoyed by Australians (?). Today we are going to duplicate his burger that is stuffed with cheese and vegemite. This burger also has a crust that consists of ketchup and Vegemite. Our first…
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    Slap Yo' Daddy BBQ

  • Perfect Smoked Barbecue Prime Rib Roast

    Jennifer Gunn
    18 Dec 2014 | 6:22 pm
    Perfect Smoked Barbecue Prime Rib Roast   Print Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins   My pink to the edge, perfectly medium rare, super juicy, and kissed-with-smoke salty herbaceous crust prime rib has been a family favorite for many years, long even before I started winning barbecue championships. One of the most...
  • Grilled Marinated Flat Iron Steak w Creamy Polenta and Roasted Tomatoes

    WEB Admin
    10 Dec 2014 | 6:00 am
    Grilled Marinated Flat Iron Steak w Creamy Polenta and Roasted Tomatoes   Print Prep time 15 mins Cook time 30 mins Total time 45 mins   What is the flat iron you may ask? The Flat Iron steak is a relatively new cut of steak from the shoulder of a cow. It’s the second most tender beef muscle and was...
  • December 13 Giveaway – Thermapen from ThermoWorks – CLOSED

    WEB Admin
    8 Dec 2014 | 8:15 am
    UPDATE: Winner of this Giveaway is Drew W. of Fort Worth, TX I’ve partnered with my friends at ThermoWorks to give away this ThermaPen There will be 1 winner selected for this Giveaway The Super-Fast Thermapen is a professional tool (originally designed for commercial kitchens, labs and manufacturing plants) that has become the top consumer cooking thermometer for home use....
  • Coconut Can BBQ Chicken

    WEB Admin
    1 Dec 2014 | 5:24 am
      Coconut Can BBQ Chicken   Print Prep time 30 mins Cook time 2 hours 45 mins Total time 3 hours 15 mins   Beer and barbecue is a match made in heaven like cheese and wine. In America, cooking chicken stuffed on top of an upright beer can has a huge legion of fans judging by the scores of...
  • Something to be thankful for on Thanksgiving  

    Harry Soo
    26 Nov 2014 | 11:33 pm
    By Donna Fong In my family, Thanksgiving is about food. There are families that love music, love to hike, love to drink, love to gamble, love to joke, love sports or some combination of everything.  My family, we love to eat.  My Dad is a butcher.  My Mom is a great cook.  I feel bad for families who are denied...
 
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • Top 10 Christmas Gift Ideas for your Favorite Griller

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

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

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

    Brian
    13 Nov 2014 | 2:40 pm
    Trifecta sauces are a Kentucky based trio of sauces containing a mild, medium and hot variety. This review is for their Original Barbecue Sauce, their mild variety. Outside the Bottle The label has a clean overall appearance and invites you inside.  I love the new look with a high quality almost vintage font/style compared to […]
  • Bar-B-Que Beast Original BBQ Sauce (4/5)

    Brian
    19 Oct 2014 | 12:48 pm
    “Feed Your Beast!” says the hairy meatball like figure who is about to stuff his face with a burger or a chicken sandwich. It’s the logo for this fun sauce out of Waynesboro, Pennsylvania. Outside the Bottle In general, the outside isn’t pulling me in. I love the sauce name, but the front isn’t shouting […]
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    The BBQ Central Show

  • December 16, 2014 – Official Archive

    greg
    18 Dec 2014 | 8:58 am
    A King of The Smoker recap show:   – Ryan Newstrom from Big T’z Q Cru joins me to talk about the GC – Joe Beland from Tippy Canoe BBQ Crew talks about his 3rd place overall finish. – Sterling Ball joins me to recap the event as a whole and the philanthropic donations that KOTS was able to give back. – Winery or Rehab closes out the show…very entertaining!! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets    
  • December 9, 2014 – Official Archive

    greg
    9 Dec 2014 | 8:19 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  It’s the Really Big Thanksgiving recap show…and other Tom Foolery to be had!!   - The second Tuesday of each month brings a visit from the creator of the most popular BBQ and Grilling website on the internet, Meathead Goldwyn from AmazingRibs.com.  Tonight, MEathead and I will cover the ever growing topic of “fried chicken”??    - Jim Elser of Sweet Smoke Q joins me in the 2nd hour to recap his big win at the World Food Championship a few weeks back.  We will…
  • December 2, 2014 – Official Archive

    greg
    2 Dec 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  It’s the Really Big Thanksgiving recap show…and other Tom Foolery to be had!!   - The first Tuesday of each month brings a visit from a Hall of Famer and the good Doctor of the BBQ world, Ray Lampe.  Tonight Ray and I field questions that YOU sent us, we recap Ray’s Thanksgiving and we look forward to Christmas ahead!   - Connie Rempe, my Mommy, joins me for another edition of “Connie’s Recipe Corner”!!  Tonight we recap our Thanksgiving (we spent…
  • November 18, 2014 – Official Archive

    greg
    18 Nov 2014 | 8:55 pm
    Steve Ray talk about Chatsworth, GA contest Sam The Cooking Guy talks Thanksgiving Leftovers! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets
  • November 11, 2014 – Official Archive

    greg
    12 Nov 2014 | 8:36 am
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  It’s the Really big JACK Recap Show…Guests tonight include: - The second Tuesday of each month brings a visit from the creator of the biggest BBQ & Grilling website in the world, MEathead Goldwyn, from Amazin Ribs.com.  Tonight we will talk turkey and other such tom foolery! - Chad Ward from Whiskey Bent BBQ will talk about his recent success on the circuit, flavors, sauces, competitions and anything else hot in the BBQ world right now. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru…
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    sirporkalot.com

  • 3 Affordable Gas Grills Under $100 for the Tabletop 2014

    SP
    10 Dec 2014 | 10:51 am
    The great thing about gas grills these days in 2014/2015 is you don’t have to spend a fortune to get a perfectly good model that will cook superb food. Tabletop grills are ideal if you don’t want to cook for too many people and also can store it out of the way when not in use. Here are 3 of the best tabletop gas grills you can buy right now (at the time of writing this) for less than $100: #3 – Vortex 14.5 Inch Tabletop Gas Grill The third best choice on our list is the Vortex 14.5 Inch Tabletop Gas Grill. It has a useful flavorizer plate that helps to prevent any flare ups. The…
  • 5 of the Top Gas Grills You Can Buy Right Now!

    SP
    10 Dec 2014 | 10:02 am
    If you’re someone who wants the best of everything, then you’ll love this article about the best gas grills you can buy today. Having a great looking BBQ or grill on your patio can really make it stand out and is amazing when it comes to cooking for the family or friends. Cheap gas grills aren’t ideal if left outside but if you buy a high quality grill then you can be confident it is going to withstand the elements and last for years. So let’s go through the best gas grills you can buy right now on Amazon: #5 – Dyna-Glo Black & Stainless Premium Grills, 2 Burner, Liquid…
 
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    No Excuses BBQ

  • Rekindle the Fire: Thanksgiving Pie

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

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

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

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

    zydecopaws
    27 Oct 2014 | 8:00 am
    By now you all should have seen the Big Butz BBQ opening salvo in the Rekindle the Fire challenge I went on about a couple of weeks ago. And if you haven’t, why not? After all, I just gave you links to both… Back now? Ok, on with the show. This week it was my turn, and in keeping with the rules of the challenge, I selected one of Tom’s primary ingredients (apples) and incorporated them in a dish of my choosing. Naturally, the name of the dish (Pork Tenderloin and Braised Red Cabbage) didn’t say anything about the apples, but trust me when I say they are in there. Oddly…
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    Char-Broil LIVE

  • Grilled Shrimp and Lobster Risotto

    Char-Broil
    19 Dec 2014 | 7:31 am
    Italians celebrate the Feast of the Seven Fishes every Christmas Eve. Traditionally, Italians partially fast on Christmas Eve by not consuming any meat. But leave it to the fun-loving Italians to find a way around fasting by instead creating a lavish spread of seafood dishes. The number of courses varies from seven for the sacraments in the Catholic church to 10 for the stations of the cross to 13 for Jesus plus the 12 apostles. While it may be daunting to create such a luxurious repast, you can get in the spirit of the thing by offering family and friends a scrumptious shrimp and lobster…
  • Cider Brined, Smoked Shrimp Cocktail

    Grillin Fools
    17 Dec 2014 | 7:46 am
    If you’re reading this, you aren’t the kind of person to mothball the grill on Labor Day only to remove it from purgatory on Memorial Day. No, you’re the kind of person who grills year round. And what better time to grill than on New Year’s Eve? I realize that for most of the country it’s really cold on New Year’s Eve, but standing next to the hot grill grill feels good (unlike during the dog days of summer when it’s 98 degrees outside with 90 percent humidity). Is there a more iconic New Year’s Eve appetizer than a shrimp cocktail? I’m…
  • Grilled Filet Mignon with Mushroom Sauce

    Char-Broil
    15 Dec 2014 | 2:14 pm
    Nothing beats a beautiful juicy filet mignon for a special holiday meal. But if you’re paying upwards of $20 a pound for premium beef, you want to make sure it comes off the grill with perfection. The key to grilling a perfect filet is to understand a few basics about grilling steaks. First, get the grill hot enough. Hearing the sizzle when the steak hits the grill is key to achieving that perfect outer crust. Once the grill preheats on medium high for 15 minutes, hold your hand above the grates. If you have to remove your hand after 2-3 seconds, the grill is hot enough. Then, take the…
  • New Year’s Appetizers for Health and Wealth

    SheSmoke
    15 Dec 2014 | 10:01 am
    New Year’s Eve represents “out with the old and in with the new ” for virtually everyone around the world. Promises are made, scraps of paper burned, toasts are given and food traditions are kept. I love ritual and all the little meanings we place within rituals. When planning a New Year’s menu, even the appetizers can have meaning. In that light I give you two appetizers – one for Wealth and one for Health. The Smoked Salmon Cucumber Rolls are for health, while the Pulled Pork Brioche “Purses” are naturally for wealth. We’ll start with the most…
  • Livefire Beef Wellington

    Curt McAdams
    14 Dec 2014 | 6:38 am
    Some foods just go with certain holidays. Halloween is nothing but sugar, of course. Easter can be either ham or lamb. Turkey rules Thanksgiving. Pork and sauerkraut is traditionally served in Ohio for New Year’s Day. For Christmas, though, beef just seems right. Prime rib is a great choice for a big Christmas dinner, but I suggest trying something a bit more sophisticated: Beef Wellington. This version is done on the grill after searing the beef  in a skillet (to allow for a cream sauce to be made). Saveur Magazine listed it as their choice for the entree for an elegant Christmas…
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    Cooking Outdoors

  • Sunday Morning Comics December 14, 2014

    Gary House
    14 Dec 2014 | 3:00 am
    Sunday Morning Comics December 14, 2014 “No I am not grilling Deer meat, and no I haven’t seen Rudolph!” The post Sunday Morning Comics December 14, 2014 appeared first on Cooking Outdoors.
  • How to Make a Panini Sandwich on the Grill

    Gary House
    13 Dec 2014 | 10:54 am
    How to Make Panini Sandwich on the Grill | Tailgate RecipeThe Italian Panini Sandwich is easy to make on the grill.Watch three different techniques for getting the perfect hot Panini sandwich on your grill. Turkey BLT Panini Sourdough breadMayonaiseTomatoLettuce BaconButterPastrami Panini Sourdough BreadMustardPastramiSauerkrautButterRoast beef Panini Roast beefChipolte/Cholula hot sauce aioliProvolone cheeseRoasted green peppersbutter Perfect for the next big game! One of my favorite tailgating recipes.Have you watched the new Tastemade/Hyundai Grill Iron show yet?Check it out…
  • KitchenAid Ceramic Bakeware Review

    Gary House
    11 Dec 2014 | 5:39 pm
    Last month, KitchenAid delivered to my door a beautiful (and I say that as manly as possible), nestling KitchenAid ceramic bakeware set of 4 boysenberry casserole dishes. Now let there be no misunderstandings, these were immediately claimed by the Mrs. and I was allowed to use them only if I was extremely careful. Ah, such is life …This Boysenberry color on the casserole dishes is just gorgeous (striking a manly pose), so much so that I would enjoy seeing this color on just about everything in the kitchen. Seriously, it is just edible!Now you may also be wondering with what this has to…
  • Sunday Morning Comics December 7, 2014

    Gary House
    7 Dec 2014 | 6:57 am
    Sunday Morning Comics December 7, 2014 “Well, doc, I have this fear that everyone in the world is grilling, except me. Doc?” Brought to you by cartoonist Jerry King!  The post Sunday Morning Comics December 7, 2014 appeared first on Cooking Outdoors.
  • Chorizo Stuffed Turkey Meatloaf with a Bacon Weave

    Gary House
    4 Dec 2014 | 12:48 pm
    Chorizo Stuffed Turkey Meatloaf with a Bacon WeaveI can’t believe that this video was never posted on the Cooking-Outdoors.com website!I filmed this video back in January 2012, in fact I even wrote a blog post about the recipe: http://www.cooking-outdoors.com/bbq-turkey-meatloaf-stuffed-with-chorizo-recipe/ stating that I was going to post the video soon … three years later is soon right? I did post it on YouTube back then but for some reason it never made it to here, until now!Hope you enjoy this classic as much as I do.We will just call this a Thursday Throwback!(Closed…
 
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    Dirty Smoke BBQ Blog

  • How To Make Herb Crusted Smoked Prime Rib

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

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

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

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

    Dru Chai
    23 Nov 2014 | 11:47 am
    One of the best parts about buying a brand new bottle of BBQ sauce is the entire experience -- the look of the shiny new label, the smell of fresh shrink wrap, and that moment when you break the seal of the bottle. The ultimate payoff is that first bite of food with the sauce.So what are the drawbacks of bottled BBQ sauce? If you're buying online, it's the cost of shipping and small amount of sauce you get for the price. If you're feeding a large party, BBQ sauce can run out rather quickly. The alternative is buying pre-made BBQ sauce mixes.I had a chance to try out some BBQ sauce mix and rub…
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    Three Dogs BBQ

  • Smoked Rib Steaks with a Jet Engine Sear

    20 Dec 2014 | 5:32 am
    When it is time for a steak around here, we usually go for whatever cut is on sale at the butcher that day.  A few weeks ago, rib steaks were on sale, so I picked up a few and ran home to prepare them for our dinner that evening.  We like rib steaks around here because the fat to meat ratio is perfect and you have a bone to gnaw on at the end.  You get a bit of crispy fat, tender beef, then you can go all Fred Flintstone on the bone.  Perfect.I happened to have the smoker rolling that day and thought about smoking these steaks.  While I like the taste of smoked beef,…
  • Spatchcocked Pheasant with a Seasoned Butter Injection

    16 Dec 2014 | 3:29 pm
    During another recent round of Ice Cave Inventory Reduction, Hope found a nice pheasant from a hunting trip that I was on a few years ago.  Usually, I just roast these tasty little birds.  But, I was considering either grilling or smoking this gem from the Ice Cave.  Also, it seems that spatchcocking your poultry, whether it be turkey or chicken, is in vogue this year.  I have spatchcocked chickens on the grill in the past.  So, I know it is a great way to cook a bird fast with high heat that crisps up the skin nicely without burning and keeps the meat inside tender…
  • Smoked Marrow Bone Beef Broth

    10 Dec 2014 | 3:39 pm
    One night as I was cruising the Internet for ideas, I stumbled upon this recipe for Roast Beef Stock on the Bon Appétit website that sounded pretty good.  I thought I would give it a go with one modification, roasting the bones in my smoker to add a little smoke flavor to the future broth.  Here is the process laid out. First, you need five pounds of beef or veal marrow bones from your butcher.  Dirt cheap usually.  We bought five pounds for about $7.50.  Remember to ask your butcher to cut them in half or quarters so that you have more marrow surface area…
  • Wood Fired Sweet Sausage and Broccoli Pizza

    6 Dec 2014 | 3:34 pm
    We have a local pizza joint around here that has a specialty pizza made with broccoli rabe and sweet sausage.  The sauce is a white base: olive oil, garlic, thyme, oregano, and a hint a basil.  I love that pie.  Ever since I had my first piece, I have wanted to make one at home. Unfortunately, I cannot find broccoli rabe, otherwise known as rapini, in my local grocery.  What is broccoli rabe you ask?  Think the love child of broccoli and spinach.  Looks kinda like spinach with a hint of broccoli, tastes kinda like broccoli with a hint of spinach.  It is a…
  • Product Review - Kettlepizza Pizza Oven

    2 Dec 2014 | 3:31 pm
    Most of you in the smoking and grilling world will agree.  65-75% of the BBQ gadgets you see for sale do not live up to even the most average of expectations.  But, when you find one in the 25-35%, the feeling of success is great.  Isn't it?  I have had my eye on a Kettlepizza pizza oven for quite awhile now.  But, I was hesitant to pay the $149 for the base model fearing this would go the way of the majority of BBQ gadgets.  Last month though, I saw the basic set: oven insert, thermometer, and aluminum pizza pan, on sale for $99 with shipping.  Time to pull…
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    Slap Yo' Daddy BBQ

  • Perfect Smoked Barbecue Prime Rib Roast

    Jennifer Gunn
    18 Dec 2014 | 6:22 pm
    Perfect Smoked Barbecue Prime Rib Roast   Print Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins   My pink to the edge, perfectly medium rare, super juicy, and kissed-with-smoke salty herbaceous crust prime rib has been a family favorite for many years, long even before I started winning barbecue championships. One of the most...
  • Grilled Marinated Flat Iron Steak w Creamy Polenta and Roasted Tomatoes

    WEB Admin
    10 Dec 2014 | 6:00 am
    Grilled Marinated Flat Iron Steak w Creamy Polenta and Roasted Tomatoes   Print Prep time 15 mins Cook time 30 mins Total time 45 mins   What is the flat iron you may ask? The Flat Iron steak is a relatively new cut of steak from the shoulder of a cow. It’s the second most tender beef muscle and was...
  • December 13 Giveaway – Thermapen from ThermoWorks – CLOSED

    WEB Admin
    8 Dec 2014 | 8:15 am
    UPDATE: Winner of this Giveaway is Drew W. of Fort Worth, TX I’ve partnered with my friends at ThermoWorks to give away this ThermaPen There will be 1 winner selected for this Giveaway The Super-Fast Thermapen is a professional tool (originally designed for commercial kitchens, labs and manufacturing plants) that has become the top consumer cooking thermometer for home use....
  • Coconut Can BBQ Chicken

    WEB Admin
    1 Dec 2014 | 5:24 am
      Coconut Can BBQ Chicken   Print Prep time 30 mins Cook time 2 hours 45 mins Total time 3 hours 15 mins   Beer and barbecue is a match made in heaven like cheese and wine. In America, cooking chicken stuffed on top of an upright beer can has a huge legion of fans judging by the scores of...
  • Something to be thankful for on Thanksgiving  

    Harry Soo
    26 Nov 2014 | 11:33 pm
    By Donna Fong In my family, Thanksgiving is about food. There are families that love music, love to hike, love to drink, love to gamble, love to joke, love sports or some combination of everything.  My family, we love to eat.  My Dad is a butcher.  My Mom is a great cook.  I feel bad for families who are denied...
 
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    The BBQ Beat

  • 2014 Competition BBQ Christmas Giveaway

    Kevin Sandridge
    16 Dec 2014 | 1:07 pm
    It’s here, folks – my 2014 Competition BBQ Christmas Giveaway and I think you guys are going to love it! I mean, come on! BBQ Christmas Gifts don’t come any easier than this! Covering competition BBQ here in Central Florida and abroad has its privileges, like getting to know some of the nation’s top competition BBQ teams. These are super amazing people who put a ton of their time and money into crafting some of the most delicious and frankly mind-blowing BBQ chicken, ribs, pork, and brisket you’ve ever tasted. I reached out to a few of these guys asking if…
  • Smoked Duck and Prime Rib Class with Whiskey Bent BBQ Supply

    Kevin Sandridge
    14 Dec 2014 | 7:53 pm
    Wow, yesterday’s Smoked Duck Breast and Prime Rib class hosted by Chad Ward of Whiskey Bent BBQ Supply in Lakeland, FL meant a ton of expert knowledge shared and 30 plus attendees feeling informed, stuffed, and ready to make this Christmas cooking season one to remember! I’ll post pics further on in this write-up, but first I want to say how special it is to have a professional Competition BBQ Supply store in your local area. Six days a week, I can make a 20 minute drive and get my hands on pretty much any professional BBQ rub, sauce, or injection out there. What’s more,…
  • Christmas Thermapen Give Away

    Kevin Sandridge
    9 Dec 2014 | 9:43 am
    Hey everyone, here’s a Christmas Thermapen (from ThermoWorks) Giveaway to say thanks for being loyal and frequent readers here at the BBQ Beat Blog! To enter, simply sign in with your Facebook Account or Email Account via the widget below. Then, share the contest via Twitter for one “Entry” and comment on a blog post (other than this one) for an additional “Bonus Entry!” Here Are Some Of The Available Thermapen Color and Pattern Choices! Click to view slideshow. Enter Here For Your Chance to Win! So please put in your entry and, if you win – enjoy your…
  • Interview with Shane Draper of Draper’s BBQ

    Kevin Sandridge
    20 Nov 2014 | 8:17 am
    A few years ago, I was lucky to be introduced to Draper’s BBQ AP (All Purpose) rub. Heading up the Draper’s BBQ brand at that time, as is the case now, was Shane Draper – a man with whom I’ve since come to consider one of my good friends in the world of BBQ. In fact, I’d wager that anyone who’s spent any time talking with Shane at all probably feels the same way. He’s just good people, and he’s always willing to lend an ear to things I’m thinking about for this blog. Most recently, he offered up some great feedback on the post I wrote…
  • Interview with Mark Hunsaker of Hunsaker Smokers

    Kevin Sandridge
    10 Nov 2014 | 2:37 pm
    Ugly Drum Smokers, Drum Smokers, 55 gallon Barrel Drum Smokers, whatever you call them – one thing remains the same. It’s a cult of personality with these bad boys, and they come in all kinds of cool variations. Some drum smokers look like they’ve been hauled up from the devil’s backyard, while others are as smooth and sweet looking as the finest custom painted sports cars out there. At its heart, the ugly drum smoker is is something that anyone can put together with the right instructions. But what if you don’t have the time or inclination to build  your own…
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    » Latest News

  • Recipe for Homemade Duck Breast Pastrami

    Richard Wachtel
    17 Dec 2014 | 5:45 am
    This amazing barbecue recipe for Duck Breast Pastrami was submitted by 2013 BBQ Person of the Year and Pitmaster of Lockhart’s BBQ in Royal Oak, MI Steve Coddington. We hope that you enjoy this amazing recipe! Also of Interest:  Smoked Bacon Wrapped Onion Rings w/ Sriracha Mayo Dipping Sauce BBQ Pitmasters Tips on how to Make Perfect BBQ Pork Ribs Don’t forget to become a Fan of Grilling with Rich on Facebook!  Don’t forget to purchase your Thermapen for you and your barbecue team mates by clicking here Smoked Duck Breast Pastrami Print recipe Print with main photo Print…
  • Stay Safe While Preparing the Holiday Meals

    Richard Wachtel
    15 Dec 2014 | 7:30 am
    The holiday season is here which means preparing for yummy feasting, the gathering of friends and family and shopping for all the food. Turkeys, hams, homemade salads and fruity desserts are all waiting to be whipped up and consumed. *This article was re-posted with permission from the Institute of Food Technologists With popularity of preparing holiday food at home comes the threat of food illnesses. According to the Centers for Disease Control and Prevention, more than 200 known diseases are transmitted through food, and foodborne diseases are estimated to cause up to 9,000 deaths each year…
  • Picture of the Week: A New England Covered Bridge

    Richard Wachtel
    14 Dec 2014 | 11:50 am
      Also of Interest: Smoked Bacon Wrapped Onion Rings w/ Sriracha Mayo Dipping Sauce BBQ Pitmasters Tips on how to Make Perfect BBQ Pork Ribs Don’t forget to become a Fan of Grilling with Rich on Facebook!  Don’t forget to purchase your Thermapen for you and your barbecue team mates by clicking here Author informationRichard WachtelEditor and Chef and Founder at Grilling with Rich Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing…
  • 8 Food Trends for 2015

    Richard Wachtel
    12 Dec 2014 | 12:32 pm
    As we approach the end of 2014, its time to think a bit about the upcoming year: 2015. I wanted to share with you some upcoming food trends for 2015. Thanks to ConGrea Foods and Supermarket Guru®, Phil Lempert, I was able to get some inside knowledge and eight trends for the upcoming year. “The top food trends for 2015 indicate people’s palates are continuing to evolve and they are gravitating toward streamlined grocery shopping experiences that are convenient for their lifestyles,” says Lempert. “In 2015, look for brands and merchants to advance their product offerings and shopping…
  • Extreme Grilling Episode 10: El Trojan’ Tailgater

    Richard Wachtel
    11 Dec 2014 | 5:49 am
    Converting a 1957 Chevy BelAir wagon into a slick grilling machine would have been impressive enough. Alvaro Bautista took it a few steps further. In addition to a grill, Bautista also installed a deep fryer, a hot dog steamer and crock pots to expand his culinary options. That’s the functional aspect. The symbolic part of this reclamation project is being a tribute to his alma mater, USC. Take note of the El Trojan vanity plate. To view previous Extreme Grilling Episodes: Extreme Grilling Episode #9 Mission BBQ Extreme Grilling Episode #8 Top Fuel Diner Extreme Grilling Episode #7…
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    TheSaltedPig

  • Weber Q Filets

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

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

    20 Sep 2014 | 10:10 am
    I tried out a new chicken brine this week and wanted to pass it along.  Instead of the usual water/salt/sugar mix I went with 1/3 cup of salt dissolved in a quart of pineapple juice.  I brined a bunch of thighs overnight and grilled them on my Weber the next day.  The thighs were rinsed and dried then seasoned with a little bbq rub. I had so much fun using my rotisserie basket for chicken wings the other day I decided to use it again for these thighs.After about an hour the thighs were looking pretty tasty.Right after I took this picture I brushed the thighs with some…
  • 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,…
 
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