BBQ

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  • Review: VIper Sauce BBQ Sauce Mix & Rub

    Dirty Smoke BBQ Blog
    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…
  • SLABALICIOUS

    MAD MEAT GENIUS
    24 Nov 2014 | 7:16 am
    The Great White Hunter returned from the Blue Ribbon Meat Company bearing this slab of bacon. It was cured in house. We do not have a lot of information on this belly delight. The aroma has a slight hint of smoke. The meat to fat ration is acceptable. The rind is on. (Negative points for leaving the rind on). We fried a couple of rashers in our trusty black iron pan. It crisped nicely rendering a lot of bacon love. The sugars and salt were nicely balanced. The flavor was porky good. Overall this bacon was very decent. It will be perfect for our green bean casserole this Holiday meal. Thanks…
  • Boneless Chicken Thighs

    BBQHub » BBQHub
    bbqhub
    9 Nov 2014 | 4:32 pm
    Boneless chicken thighs with crab dip, cream cheese wrapped in bacon from Shane Slim Hebert. Thanks for sharing your photo Shane. Visit Shane’s Facebook page here.   The post Boneless Chicken Thighs appeared first on BBQHub.
  • Is it time to up your BBQ game?

    BBQ Junkie
    BBQ Junkie
    12 Nov 2014 | 5:24 pm
      If you are serious about improving your skills as a backyard pitmaster or if a barbeque competition is in your future, consider taking a class. Yes, there are classes out there dedicated to teaching you how to make better BBQ. An instructor led class is a far better way of improving your bbq than simply reading... Read More » The post Is it time to up your BBQ game? appeared first on BBQ Junkie.
  • Livefire Thanksgiving Blitz Day 3

    livefire
    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…
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    BBQHub » BBQHub

  • Boneless Chicken Thighs

    bbqhub
    9 Nov 2014 | 4:32 pm
    Boneless chicken thighs with crab dip, cream cheese wrapped in bacon from Shane Slim Hebert. Thanks for sharing your photo Shane. Visit Shane’s Facebook page here.   The post Boneless Chicken Thighs appeared first on BBQHub.
  • Whole Pigs

    bbqhub
    8 Nov 2014 | 6:04 pm
    Found this great photo graph on Monroe’s Smokehouse Bar-B-Q & Catering Facebook page. Visit the Monroe’s Smokehouse Bar-B-Q & Catering Website.   The post Whole Pigs appeared first on BBQHub.
  • Big Poppa Smokers – Points and Flats

    bbqhub
    8 Nov 2014 | 3:15 pm
    Cooking a couple of points and a flat that were in the fridge. Drum briskest rule.  Big Poppa Smokers Facebook Page The post Big Poppa Smokers – Points and Flats appeared first on BBQHub.
  • Squeal Like A Pig BBQ Has It Going On

    bbqhub
    2 Nov 2014 | 4:58 pm
    Check out this photo from Squeal Like A Pig BBQ.  Doesn’t this just make your mouth water? Hear is a link to Slaps BBQ – Squeal Like A Pig’s Facebook page. The post Squeal Like A Pig BBQ Has It Going On appeared first on BBQHub.
  • Brisket and Ribs

    bbqhub
    2 Nov 2014 | 11:29 am
    Brisket and Ribs from the Facebook page of Stiles Switch BBQ & Brew. https://www.facebook.com/StilesSwitchBBQ The post Brisket and Ribs appeared first on BBQHub.
 
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    BBQ Junkie

  • Is it time to up your BBQ game?

    BBQ Junkie
    12 Nov 2014 | 5:24 pm
      If you are serious about improving your skills as a backyard pitmaster or if a barbeque competition is in your future, consider taking a class. Yes, there are classes out there dedicated to teaching you how to make better BBQ. An instructor led class is a far better way of improving your bbq than simply reading... Read More » The post Is it time to up your BBQ game? appeared first on BBQ Junkie.
  • Back in the Saddle Again

    BBQ Junkie
    2 Oct 2014 | 9:58 pm
    It’s been about three years since our last BBQ competition, but this weekend Four Q rides again at the Dana Point State BBQ Competition. We are only two now, Professor Salt and myself BBQ Junkie. Of the original four who started our BBQ team in 2005 Neil “Big Mista” has gone on too much success... Read More » The post Back in the Saddle Again appeared first on BBQ Junkie.
  • 2014 Houston Barbecue Festival

    Adam Skelly
    2 Jun 2014 | 9:49 am
    Only a couple hours away from the home of Central Texas Barbecue, Houston isn’t known for its smoked meats.  Michael Fulmer and Chris Reid are trying to change that. For the second year, they’ve put on the Houston Barbecue Festival, where 20 local barbecue joints set up their cookers and provide samples to thousands of... Read More » The post 2014 Houston Barbecue Festival appeared first on BBQ Junkie.
  • Kid’s Summer Drink “Drank”

    BBQ Junkie
    2 Jul 2012 | 10:27 pm
    We were all sitting poolside enjoying a sunday afternoon when my daughter asked me for a “drank,” something tropical. She seemed comfortable, so how could I say no? Keeping the kids happy can be a chore at times, but if you do it right they really do appreciate the extra effort. I went inside with... Read More » The post Kid’s Summer Drink “Drank” appeared first on BBQ Junkie.
  • Championship Ribs Video

    BBQ Junkie
    14 Mar 2012 | 10:00 am
    Another video, but a worthwhile one especially if you’re thinking about competing in a BBQ competition or just curious about how meticulous pitmasters can be about their meat. It’s a promo for a BBQ DVD, but it does include some nice philosophical points of view and cooking tips as well. The post Championship Ribs Video appeared first on BBQ Junkie.
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    livefire

  • 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…
  • The Char-Broil Big Easy

    Curt McAdams
    15 Nov 2014 | 6:57 pm
    This is the time of year to think about how you’re going to fix turkey. It’s going to happen on Thanksgiving, and may happen again on Christmas. But it is going to happen. The question is… How? I’ve cooked turkeys several ways. I’ve roasted them in the oven. I’ve grilled them after spatchcocking the. I’ve smoked them, and I’ve fried them. There are good things about every method. How about a mix of them? Smoking takes a long time (half an hour per pound). Frying burns down houses and pretty much ruins holiday seasons. Plus, it involves a bunch…
  • Living Dayton October 29

    Curt McAdams
    29 Oct 2014 | 3:49 am
    I love fall for grilling! The weather is getting cooler, the leaves are changing, and the bugs are going away! Fall also means apple season, which means local, fresh apples, which means… apple pie! Or, even easier, apple galette, which is really just a free-form pie. A previous version can be found here. However, I changed things up in a couple of ways. I added 2-3 slices of crisp bacon, and bourbon. That’s right: bourbon and bacon apple pie! Then I topped it with browned butter-bourbon sauce! It’s just getting nuts with the b’s, but it’s a great payoff! The…
 
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    Cowgirl's Country Life

  • 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,
  • Beef Ribs and Beans on the Campfire

    cowgirl
    24 Oct 2014 | 9:42 am
    Another tractor rim cook from my last camp out. I've slow cooked a lot of pork spare ribs lately on the fire and decided to do some beef back ribs this trip.  I love them slow roasted over an open fire. I've tried foiling them half way through cooking......     Foiled ribs   .....but prefer un-foiled ribs the best. Soaked some anasazi beans overnight... Then placed them on the heat
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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

  • SLABALICIOUS

    24 Nov 2014 | 7:16 am
    The Great White Hunter returned from the Blue Ribbon Meat Company bearing this slab of bacon. It was cured in house. We do not have a lot of information on this belly delight. The aroma has a slight hint of smoke. The meat to fat ration is acceptable. The rind is on. (Negative points for leaving the rind on). We fried a couple of rashers in our trusty black iron pan. It crisped nicely rendering a lot of bacon love. The sugars and salt were nicely balanced. The flavor was porky good. Overall this bacon was very decent. It will be perfect for our green bean casserole this Holiday meal. Thanks…
  • HIGHWAY 29 CAFE

    22 Nov 2014 | 12:00 am
     Sometimes you just want a hot cup of joe and some filling, comfort food to start your day. The little red diner located right on the side of highway 29 will fill this bill. Highway 29 Cafe may be the definition of a diner. There are no surprises here. You do have to decide on how hungry you are because they can and will make some huge platters of breakfast. Ms. Goofy and I rose early and raced in the Honda to American Canyon to partake in some breakfast staples.Highway 29 can be very crowded because it is located right next to the flea market. We arrived early on a weekday to an almost…
  • PITMASTER HARRY SOO'S RUBS

    18 Nov 2014 | 6:19 pm
     Harry Soo, pitmaster extraordinaire, is a 27 time winning grand champion and is one of the most well known names in BBQ. Winning over 80 first places awards including the 2012 Kansas City Barbeque Society Team of the Year Chicken Champion, Harry now brings his competition rubs to you in outrageous flavors. This is proudly stated on the label of our rubs for review today. Harry Soo is a well known figure in the barbeque world. To meet the man is an introduction to barbeque passion and love. Harry knows his rubs. Harry has created three new exciting rubs; Jailbird Chicken, Love Meat…
  • GUILTY THOUGHTS

    17 Nov 2014 | 12:00 am
    Is it wrong to think about pork chops while looking at this cute little Berkshire piglet? We were at Johnson Farm yesterday and saw the progress of the piggy's. They are growing by leaps and bounds to their market weight. They were playing and wallowing in the mud as piggy's will do. I enjoyed watching them but could not but think about bacon & pork chops. Guilty thoughts? I do not think so.
  • STATESIDE BAKERY

    15 Nov 2014 | 7:16 am
    A new sheriff is in town. The Stateside Bakery has just opened to bring the public a blast from the past with nostalgic sweet treats. Do you remember pop-tarts, moon pies, twinkies and ho-ho’s? I had a weakness for frosted strawberry pop-tarts (a-la-mode) served with a large scoop of chocolate ice cream. Stateside Bakery has promised to recreate these old school treats but with a gourmet twist. The owner, Caseny McEacher is not trying to copy the exact flavors of the original treats. Her goal is to not make these desserts overly sweet and use the best ingredients possible. She had me at…
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    Slap Yo' Daddy BBQ

  • Moo Oink Duck Tucken

    WEB Admin
    25 Nov 2014 | 5:30 am
    Moo Oink Duck Tucken   Print Prep time 90 mins Cook time 2 hours Total time 3 hours 30 mins   Cooking one animal stuffed into another has supposedly been around for over a thousand years. Story goes that the desert-dwelling Arabic Bedouin cooked eggs and then stuffed the eggs into fish. The fish was cooked and then stuffed into...
  • Grilled Spicy Banana Leaf Salmon

    WEB Admin
    19 Nov 2014 | 9:42 pm
    Grilled Spicy Banana Leaf Salmon   Print Prep time 30 mins Cook time 10 mins Total time 40 mins   Let me introduce you to a fantastic cooking technique using banana leaf to wrap foods before grilling over a live fire. This centuries old Asian method infuses and incorporated an unmistakable tropical fragrance to foods and preserves the natural flavor...
  • Chicken Satay with 1st Place Chicken Rub

    WEB Admin
    10 Nov 2014 | 6:38 am
    Chicken Satay w SYD Jailbird Championship Rub   Print Prep time 2 hours Cook time 10 mins Total time 2 hours 10 mins   I was pleasantly surprised by exports of my new barbecue rubs to Asia. Apparently folks in Asia are using my Jailbird Chicken, Moola Beef, and All Purpose rubs in Asian dishes. My seasoning rubs are extremely...
  • The Lancaster Challenge Blazin’ BBQ Throwdown by Donna Fong

    WEB Admin
    27 Oct 2014 | 7:30 pm
    In August, I judged my 30th KCBS BBQ contest and passed my online exam. After 11 years, I finally became a Master CBJ.   It was time to go back to cooking and I found myself at Dana Point at bit rusty after the break. I did well enough in the dessert category to make a run for the CBBQA Dessert...
  • 4th Annual Dana Point BBQ Championship by Donna Fong

    WEB Admin
    8 Oct 2014 | 4:01 pm
    For the 4th year in a row, Harry and I participated in the Dana Point championships in southern California. Without a doubt, Dana Point is known as one of California’s premier contests and for good reason. It’s got something for nearly everyone that participates. As a judge, you can put your trust in a contest run by some of the...
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    Barbecue Master

  • High Five Naturals Silicone Grill Gloves Review

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

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

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

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

    Grill Girl
    17 Jul 2014 | 3:21 pm
    Nonni's Biscotti Bites - An Old Favorite and Two New Flavors I was excited when I opened the box above to find Nonni's Biscotti Bites. They are now my favorite biscotti cookies after an earlier sample. These too are free samples to see what I think of the retro Almond Dark Chocolate and two new flavors: Double Chocolate Salted Caramel and Very Berry Almond. You may wonder what a barbecue
 
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

  • 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 […]
  • AlbuKirky Red Chile BBQ Rub (5/5)

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

  • 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…
  • November 4, 2014 – Official Archive

    greg
    4 Nov 2014 | 8:55 pm
    Guests: Ask Dr. BBQ QUAU PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets
  • October 28, 2014 – Official Archive

    greg
    28 Oct 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 JACK Recap Show…Guests tonight include: - 2014 Jack Daniels Grand Champ and pitmaster of Iowa’s Smokey D’s, Darren Warth joins me to recap the big win, how the weekend went and where this title stacks up against the 2013 American Royal Open win and the 2013 Kingsford Invitational win. - 2014 Jack Daniels Reserve Grand Champ, and pitmaster of Chix, Swine and Bovine, Mike richter joins me to recap his weekend and how this win compares to the others notched…
  • October 21, 2014 – Official Archive

    greg
    21 Oct 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include: - Bill and Rachel Best, from Tec-Grills, join me to talk about the compnay history and how their grills have evolved over their lifespan.  Don’t be fooled by the infrared wannabees…these folks are the real deal! Mike Richter, pitmaster of Chix, Swine and Bovine, joins me to recap his smoked meat win in Southern Ohio, look ahead to the Jack Daniels this weekend and also talk a bit about his run for the KCBS BOD! - (NOT CONFIRMED YET) Looking for the pitmaster…
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    No Excuses BBQ

  • 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…
  • Rekindle the Fire: Challenge Accepted

    zydecopaws
    13 Oct 2014 | 12:08 pm
    August, September, October… Oh crap, where have I been the past three months? Not posting again, that’s for sure. You’d think I’d dropped off the edge of the earth or been in a motorcycle accident (no, in spite of the newspaper report that wasn’t me, but some dude that shares my name and lives up here in the Pacific NorthWet). It appears that my absence has been noted by others who have also pulled disappearing acts over the past few months, citing the normal “family/work/other obligations” excuses. All valid, and not once was incarceration listed as…
 
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    Char-Broil LIVE

  • Kentucky Hot Browns with Roasted Tomatoes

    Catherine Mayhew
    20 Nov 2014 | 6:10 am
    Nothing is put to a higher and best use than leftover turkey breast on a Kentucky Hot Brown. If you live in the South, you know what a Hot Brown is. If not, here’s the story. The Brown Hotel is renowned in Louisville and elsewhere as a bastion of luxury and tradition. It was built in 1923 and many famous people have inhabited its opulent rooms over the years. In the Roaring Twenties, the Brown held dinner dances and afterwards hungry guests would stream into the restaurant for a bite to eat. The chef created the Hot Brown as a memorable late-night signature dish that stands to this day.
  • Grilled No-Crust Pecan Pies Recipe (Gluten Free)

    Jane Bonacci
    19 Nov 2014 | 9:40 pm
      If the thought of making pie crusts makes you nervous or you are serving people who cannot eat gluten, these grilled pecan “pies” will please everyone at your holiday table. All of the flavor and none of the hassle!   Testing the height of the ramekins on the double pans   In addition to cooking over indirect heat, a technique I use when baking on the grill is called double panning. That simply means that you are stacking one sheet pan inside another, creating a layer of insulation and slightly elevating the baking dishes. When you are baking on a grill, this is…
  • Apple-Wood Smoked Turkey Breast

    Char-Broil
    19 Nov 2014 | 1:42 pm
    Sometimes simple is better. Preparing Thanksgiving dinner doesn’t have to be a huge production. If you’re a small family or your guests prefer only white meat, try a split turkey breast or two on the smoker. With a simple butter and barbecue rub injection, this turkey comes out moist and juicy – perfect for the feast itself and delicious for turkey sandwiches or soup the day after. The Char-Broil® TRU-Infrared™ Big Easy Smoker makes quick work of smoking a turkey breast. Simply heat it up, add the turkey breast with a digital probe thermometer in the thickest part of the…
  • Big Easy Cajun Turkey with Slider Dressing

    Grillin Fools
    18 Nov 2014 | 8:47 am
    I was going to call this Big Easy Cajun Turkey with Slider Stuffing, but technically nothing was stuffed. The way the Big Easy works, it will way over cook the stuffing while cooking the turkey to perfection for you this Thanksgiving. You wouldn’t stuff the bird and then throw it in a deep fryer. Same deal here except without the risk of burning down your house or the cost of oil. I’ve deep fried exactly one turkey with oil. They recommend peanut oil. That stuff is $15 a gallon and I needed three gallons of oil I was never going to use again. Out with the turkey fryer and in with…
  • Grill-Baked Apple and Pear Cake Recipe (Gluten Free)

    Jane Bonacci
    15 Nov 2014 | 7:20 am
      With the change of seasons, my focus switches from the abundance of summer produce to the colors and aromas of autumn. It’s my favorite time of the year with the smell of the first chill in the air, the promise of cozy evenings by the fireplace and pulling out sweaters for the cold days ahead. Football games, holiday movies, family gatherings are all coming up. Cinnamon and ginger, pumpkin and turkey, hearty filling meals that warm up the coldest days. Fall is here!     While I hate to see the stone fruits of summer disappear, I wanted to create desserts that would be light…
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    Kevin's BBQ Joints Blog

  • ExamTrace

    kevin
    5 Nov 2014 | 7:13 am
    HOME English USD My Account Contact Us Help Register or Sign in Shopping Cart (Empty) All Vendors Certifications Examinations Products & Solutions Download Area Free Trials Guarantee Licensing Success Stories Vendor Microsoft About Us Careers Government Newsletter FAQ Adobe Alcatel-Lucent Avaya Check Point Cisco Citrix CWNP HP IBM Oracle Symantec News & Updates Exams Retiring! 642-983 Retiring! 1Z1-574 New! 000-135 New! 642-467 650-303 ITIL GSSP-Java PMI-SP C_TFIN52_64 S90.09 Microsoft  70-687  (Configuring Windows 8) + 2100 Cert Exams Prep Pack Number of…
  • John Markus – BBQ Pitmasters – My Favorite BBQ Joints – Volume 33

    kevin
    1 Nov 2013 | 10:07 am
    If you’re a fan of BBQ you are quite familiar with John Markus. If that name doesn’t ring a bell, the show he created, BBQ Pitmasters should as it’s been a strong force in bringing the BBQ world (both competitive as well as BBQ chefs from BBQ joints) to TV screens across the nation (the third season began airing on December 16th on Destination America). I appreciate anyone that champions the BBQ cause. Moreover, being an Emmy-winning sitcom writer whose credits include “Taxi,” “The Cosby Show” and HBO’s “The Larry Sanders Show” I was…
  • Rum Cocktails Back in Fashion

    kevin
    5 Sep 2013 | 8:29 am
    Rum is a drink that has gone through something of resurgence in popularity lately. The recent craze for cocktails, especially the mojito, has led rum to become a much in- demand spirit. Rum has long been associated as the drink of choice for pirates and sailors. The fact that many of the world’s most popular rums are produced in Latin America and the Caribbean does give the drink a more exotic brand image. Rum became extremely popular during the 1960s thanks to the Cuba Libre (meaning Free Cuba) cocktail. This cocktail of white rum, cola and lime was one of the most popular drinks during…
  • 5 Great BBQ Joint Pictures

    kevin
    10 Aug 2013 | 3:25 pm
    Here are five BBQ joint pics to entice you to visit one in your neighborhood this weekend: Photo of Lockhart Smokehouse – Dallas, TX Photo of Nancy’s Bar-B-Q – Sarasota, FL Van’s Pig Stands – Oklahoma Photo of Sweet Checks Q via Pigtrip.net Photo of Stiles Switch BBQ & Brew – Austin, TX
  • What are the main options for buying a BBQ?

    kevin
    8 Aug 2013 | 12:12 pm
    Even though summer’s been here for a while now, it’s not too late to start thinking about hosting a BBQ or two. But with disposable BBQs becoming a quick an easy fix for weekend dining, there are a few more options than used to be the case. Here are a few tips about the different types of BBQs on the market to help you decide which one to go for. First of all, you should consider whether you want to make a long-term investment in your BBQ or whether you’d prefer to go for a disposable option. Recent years have seen the popularity of the disposable BBQ rocket as a more flexible, low-cost…
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    The Dutchess Cooks

  • Sauerkraut from the Alsace

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

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

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

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

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

  • Tastemade Hyundai Grill Iron Tailgating Show

    Gary House
    25 Nov 2014 | 4:12 am
    Tastemade Hyundai Grill Iron Tailgating ShowNot sure if you have been able to check out this new show on YouTube but it is totally awesome!Featuring chefs from around the country cooking their versions of classic tailgating foods at their teams university. Just as important – check out my line-up of great Tailgating recipes and tips: Check out the Hyundai Field House and visit us on an upcoming shoot. https://www.hyundaiusa.com/loyalty/Follow Jax and the Grill Iron Tour – https://twitter.com/JaxTranchidaHere is a list of the Tastemade Hyundai Grill Iron Tailgating…
  • Sunday Morning Comics November 23, 2014

    Gary House
    23 Nov 2014 | 3:00 am
    Sunday Morning Comics November 23, 2014“I thought you put the grill in the back of the shuttle” The post Sunday Morning Comics November 23, 2014 appeared first on Cooking Outdoors.
  • How to Grill Baby Back Ribs in 1 Hour

    Gary House
    22 Nov 2014 | 8:55 am
    How to Grill Baby Back Ribs in 1 hourCan Baby Back Ribs be grilled in one hour?Yes and I will show you how easy it is to do!Keeping all of the flavor and using far less time than a traditional 6 hour BBQ cook, you can achieve fantastic results using great rubs and sauces from McCormick.comHow to Grill Baby Back Ribs in 1 hour notes:This method is designed primarily for charcoal grills but I do believe it can work successfully on a gas grill as well.It is important that you flip you Baby Back ribs every 15 minutes or so during the grilling process.Use a good rub and sauce to boost your flavor…
  • All the Trimmings Thanksgiving Meatloaf

    Gary House
    21 Nov 2014 | 12:22 pm
    All the Trimmings Thanksgiving MeatloafIs your family tradition a full on Turkey dinner with all of the trimmings? You know, Roasted Turkey, sausage stuffing, mashed potatoes and gravy, perhaps with cranberry sauce to sweeten things up.That is how I think of it as well, big bird roasting in the oven, sides cooking in various pots and pans, savory smells wafting through the house, me missing the game … again.Just imagine trying to pull this off at the game! I know, many people do this, but really there has to be a better way!One grill/oven, one cast iron panOne grill/oven, one cast iron pan…
  • Sunday Morning Comics November 16, 2014

    Gary House
    16 Nov 2014 | 2:36 am
    Sunday Morning Comics November 16, 2014 “Can Johnny come out and Grill?”The post Sunday Morning Comics November 16, 2014 appeared first on Cooking Outdoors.
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    Dirty Smoke BBQ Blog

  • 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…
  • Review: Adam Perry Lang's Serious Barbecue Backlot BBQ

    Dru Chai
    8 Oct 2014 | 10:03 pm
    By Dru ChaiI could wax poetic all day about Adam Perry Lang's (Chef APL) BBQ, but then I would get really, really hungry. Again and again. Chef APL named his 3-week long pop-up "Serious Barbecue," and it's both a playful nod and wink to those who fully appreciate the dedicated craft of low and slow, no-fuss, Texas-style BBQ.It was a little tricky finding the main entrance. After a small detour down an alley-way towards the Jimmy Kimmel Live! backlot, no more directions were needed. I simply followed my nose towards the smell of sweet BBQ smoke and the sight of bright green artificial…
  • The American Royal World Series of BBQ and BBQ Spot Launch Championship Rub Program

    Dru Chai
    3 Oct 2014 | 10:38 am
    By Dru ChaiJudging and attending the American Royal has been on my bucket list for the past couple of years. The American Royal is dubbed the World Series of Barbecue for good reason. It's the largest BBQ event in the world located in Kansas City, MO, with over 550 teams competing. Yes, 550! There are festivals, demos, music, concerts, just to name a few. I hope to make the trip next year.An event this huge wouldn't be possible with the help of various sponsors in the industry. BBQ is a multi-billion dollar industry, and everyone is looking to elevate their marketing game to sell their…
  • Product Review: Barbecue Grill Brush by Optimal Kit

    Dru Chai
    6 Sep 2014 | 2:30 pm
    By Dru ChaiI hate cleaning. I really do. Whether it's dirty dishes, house chores, whatever it may be -- it's just not something I want to do. But as a backyard BBQ griller/smoker, cleaning is an absolute necessity. The grates need to be cleaned for the next session, and if you don't, who knows what type of bacteria will start forming on there. Nobody wants to get sick from a BBQ party, that's for sure.There are countless grill brushes out on the market, and I've used quite a few over the past several years as a BBQ enthusiast. Recently, I got the chance to try out the Heavy Duty Brass…
  • Juicy Pork Dumplings at Din Tai Fung, South Coast Plaza

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

  • Dutch Oven French Onion Soup with Smoked Beef

    Scott
    8 Nov 2014 | 10:52 am
    Do you like French Onion Soup?  The delicious onion flavor, the Swiss cheese, the French bread!  Mmmm!  So I decided to try an outdoors version with a few different twists and the result was delicious. Since I was doing this mostly in a Dutch oven, I got some coals going first. The next thing to … Continue reading » Dutch Oven French Onion Soup with Smoked Beef is a post from: Outdoor Cooking Magic
  • QOTM: How Do You Cook a Turkey Outdoors?

    Scott
    1 Nov 2014 | 7:11 am
    It's time for another Question of the Month.  Things got super busy and we were out of town for a trip to Yellowstone (great time of year to go, by they way) and I just plain forgot last month. But all is ok, and we still have time for the answers to this month's question … Continue reading » QOTM: How Do You Cook a Turkey Outdoors? is a post from: Outdoor Cooking Magic
  • Thai Chicken Soup – An Exotic Dutch Oven Dish

    Scott
    22 Oct 2014 | 9:27 pm
    I'm not sure why, but I decided to try a pretty exotic dish last week.  It's not my normal fare for cooking outdoors, but I saw this recipe for Thai Chicken Stew from  Three Many Cooks and decided to give it a try.  The results were delicious.  Getting there was the challenge. First off, Pam … Continue reading » Thai Chicken Soup – An Exotic Dutch Oven Dish is a post from: Outdoor Cooking Magic
  • Decadent Dutch Oven Chocolate Caramel Brownies

    Scott
    20 Oct 2014 | 3:53 am
    I have this dream about making a dish so scrumptious that I can cook on a camping trip and almost no one will believe that I made something so fabulous. I think I might have found that dish. Double chocolate caramel brownies in a Dutch oven. Oh. my. I found this recipe from BakeAt350; thanks … Continue reading » Decadent Dutch Oven Chocolate Caramel Brownies is a post from: Outdoor Cooking Magic
  • Grilled Smoked Planked Monterey Chicken

    Scott
    14 Oct 2014 | 9:16 pm
    I was looking around on some of my favorite food blogs for something fabulous to tweak and cook outside. I came across this delicious looking chicken dish on The Girl Who Ate Everything. Chicken, bacon, cheese, it sounded great. So I took off trying to give it my own outdoor cooking twist and ended up with … Continue reading » Grilled Smoked Planked Monterey Chicken is a post from: Outdoor Cooking Magic
 
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    Three Dogs BBQ

  • Smoke Roasted Steelhead with Basil Pesto

    24 Nov 2014 | 9:20 am
    After falling to the Sirens call at Costco, this time from the evil end case in the meat department, I found myself in possession of a nice piece of Steelhead for dinner.  I was looking to prepare a dish that was different than the usual rubbed and grilled piece of fish.  After searching the refrigerator, some leftover pesto was just begging to be used.  So, I fired up the smoker and headed to the kitchen. The pesto we use is a pre-prepared offering that we find in our dairy case.This product is pretty good for the price.  It has a nice balance of basil, pine nut, and…
  • Big Bob Gibson Bar-B-Q - Decatur, Al

    20 Nov 2014 | 3:30 pm
    A few weeks ago, my travels took me to Decatur Alabama.  While I was there, I had the opportunity to have dinner at one of the better BBQ joints in the USA, Chris Lilly's Big Bob Gibson Bar-B-Q.I sat down with great anticipation.  The smell of smoked maestros almost too much to take.  I felt like I was at a BBQ competition, minus the rain.  After scanning the menu, and checking out the bottled sauces at my table, I finally settled on the two meat combo platter.  I choose chicken so that I could try out the Alabama White BBQ sauce and the pulled pork, with collards and…
  • Crispy Roasted Root Vegetables and Red Potatoes

    16 Nov 2014 | 3:59 am
    The root vegetable time of year is upon us.  I never used to like root veggies, but I have learned that roasting these vegetables in the proper manner will provide a nice side dish to any smoked, roasted, or grilled meat.A few weeks ago when I was making my beer and butter injected pork roast, I decided that some roasted veggies were in order.  The recipe is quick, easy, and you will find yourself fighting the rest of the family for the slightly burnt, crispy remains.  Here is the process.Ingredients:1 lb of small red potatoes, washed and cubed1 lb of turnips, washed and cubed1…
  • Caramelized Mushrooms and Onions in a Roasted Garlic Milk Stout Reduction

    8 Nov 2014 | 6:24 am
    Last weekend, when I was preparing my roasted garlic and milk stout marinade, I needed a side dish to go with my flank steak.  I had some mushrooms in the refrigerator and decided to use them up.  It is also my culinary mission to introduce to The Youngest foods that induce a gag reflex in Hope.  I gain satisfaction in seeing The Youngest scarf down food that makes his mother look the other way.  My success rate runs about 80 percent.  But, mushrooms would be a tough one.  Lets see what we can do. I took the left over mushrooms, removed the stems, cleaned and…
  • Grilled Flank Steak with a Roasted Garlic Milk Stout Marinade

    4 Nov 2014 | 3:33 pm
    Recently, I have been trying to incorporate some new flavors into the grilling or smoking we have been doing around the house.  Beer has been playing a role in those marinades.  This past weekend, inspired by Gus over at gusfacegrillah.com, we tried making a beef marinade out of a nice stout. My choice was a nice and smooth milk stout from Southern Tier Brewing: Double Milk Stout 2X Stout. This stout is smooth and creamy.  Not too bitter, not too sweet, and well balanced.  Perfect for this beef bath.To prepare this marinade, I started off by roasting some garlic.
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    Slap Yo' Daddy BBQ

  • Moo Oink Duck Tucken

    WEB Admin
    25 Nov 2014 | 5:30 am
    Moo Oink Duck Tucken   Print Prep time 90 mins Cook time 2 hours Total time 3 hours 30 mins   Cooking one animal stuffed into another has supposedly been around for over a thousand years. Story goes that the desert-dwelling Arabic Bedouin cooked eggs and then stuffed the eggs into fish. The fish was cooked and then stuffed into...
  • Grilled Spicy Banana Leaf Salmon

    WEB Admin
    19 Nov 2014 | 9:42 pm
    Grilled Spicy Banana Leaf Salmon   Print Prep time 30 mins Cook time 10 mins Total time 40 mins   Let me introduce you to a fantastic cooking technique using banana leaf to wrap foods before grilling over a live fire. This centuries old Asian method infuses and incorporated an unmistakable tropical fragrance to foods and preserves the natural flavor...
  • Chicken Satay with 1st Place Chicken Rub

    WEB Admin
    10 Nov 2014 | 6:38 am
    Chicken Satay w SYD Jailbird Championship Rub   Print Prep time 2 hours Cook time 10 mins Total time 2 hours 10 mins   I was pleasantly surprised by exports of my new barbecue rubs to Asia. Apparently folks in Asia are using my Jailbird Chicken, Moola Beef, and All Purpose rubs in Asian dishes. My seasoning rubs are extremely...
  • The Lancaster Challenge Blazin’ BBQ Throwdown by Donna Fong

    WEB Admin
    27 Oct 2014 | 7:30 pm
    In August, I judged my 30th KCBS BBQ contest and passed my online exam. After 11 years, I finally became a Master CBJ.   It was time to go back to cooking and I found myself at Dana Point at bit rusty after the break. I did well enough in the dessert category to make a run for the CBBQA Dessert...
  • 4th Annual Dana Point BBQ Championship by Donna Fong

    WEB Admin
    8 Oct 2014 | 4:01 pm
    For the 4th year in a row, Harry and I participated in the Dana Point championships in southern California. Without a doubt, Dana Point is known as one of California’s premier contests and for good reason. It’s got something for nearly everyone that participates. As a judge, you can put your trust in a contest run by some of the...
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    The BBQ Beat

  • 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…
  • Dutch Oven Cooking Interview with Forrest Dilmore

    Kevin Sandridge
    25 Oct 2014 | 4:04 pm
    Dutch oven cooking… the penultimate form of camp fire cooking.. has always fascinated me. You may have guessed this from an earlier article I wrote on cooking with Dutch Ovens. In any case, cast iron, durable as hell and able to maintain one heck of a non-stick coating, has been around for thousands of years and exists in its purest form when rendering up vittles cooked by someone who knows what they’re doing. Though this blog deals mainly with BBQ, I feel it makes sense to show some love for other forms of grilling and outdoor cooking. As such, I reached out to Mr. Forrest…
  • How To Cook Competition BBQ Pork Butt

    Kevin Sandridge
    20 Oct 2014 | 11:19 am
    Thanks for checking out this post on How to Cook Competition BBQ Pork Butt. If you’re here, it’s likely because you’re either completely new to competition BBQ and are looking for more walks in the pork category. Or, perhaps your first walk! If you’ve been reading up on the subject of cooking competition BBQ pork butt for a while now, you may also be looking to modify your current pork program. In either case, I hope this post serves you well! I started planning out this post on how to cook competition BBQ pork butt some time ago. As you know, I favor long and…
  • Sweet Smoke Q Competition BBQ Cook School Review

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

  • Weber Genesis Silver Rehab

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

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

    David
    31 Oct 2014 | 8:59 pm
    I grew up eating white bean soup made with Great White Northern beans seasoned with ham hocks.  It was good stuff.It finally got cold enough down here to make up a batch of beans and I decided to try something a little different.  I started off with about two and a half pounds of seasoned and smoked pork necks.I put those meaty bones in a slow cooker with two quarts of water and let them cook on Low overnight.  While the necks were simmering I added a pound of Great White Northerns to a pot of cold water so they could soak and soften.The next morning I had two quarts of some pretty amazing…
  • Smoked Turkey Breast Sandwiches

    David
    18 Oct 2014 | 10:33 am
    If you ever find turkey breasts for sale here is a nice way of fixing them up.  I did this one as a little birthday celebration for myself I started with a 2.5 lb turkey breast and brined it overnight in a Ziplock bag (brine = 1 quart water, 1/3 cup salt, 1/2 cup brown sugar).  The next day I rinsed it off, tucked a little butter under the skin and sprinkled with some McCormick Poultry Seasoning (marjoram, thyme, rosemary).Notice that nice new and shiny grill grate?  Birthday present from my Mom.  Thanks, Mom!The turkey was smoked with indirect heat for about 2 hours until it hit an…
  • Sugar Taylor Sauce

    David
    23 Sep 2014 | 5:37 pm
    The fine folks over at Sugar Taylor Sauce sent me a bottle of their sauce to try. They asked me to play around and share my thoughts. They didn’t pay me to write this; just sent me some sauce. I am kind of cheap like that.My first impressions were pretty nice. I like the product labeling and was excited to see that these guys are just down the road from me on the Mississippi coast. It’s always nice to have a friend in the neighborhood.The sauce is not a traditional barbecue sauce by any means. The flavor profile is a lot like a honey mustard that has been jacked up with a little vinegar…
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  • To Brine or Not Brine and That is the Question

    Guest Author
    24 Nov 2014 | 6:03 am
    Editors Note: We would like to thank our great friends at Weber Grills and Kevin Kolman who is Weber’s go-to guy for all grilling techniques, products, and questions.  Also of Interest: A Must Have for any chef: the instant-read Thermapen thermometer 3 Top Dog Health Hazards to Avoid During Thanksgiving 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 To Brine or Not to Brine Brining makes cooked meat very moist by hydrating the cells of its muscle tissue before it…
  • A More Traditional Thanksgiving: Heritage Turkeys

    Guest Author
    23 Nov 2014 | 10:12 am
    Editors Note: We again would like to thank our great friends at Thermoworks for allowing us to re-publish this great and interesting Thanksgiving holiday article!  Make sure that you visit our BBQ themed Thanksgiving resource page for all you are going to need to make your Thanksgiving meal amazing! A More Traditional Thanksgiving: Heritage Turkeys Without a doubt, turkey will be at the center of the vast majority of dinner tables this Thanksgiving. While we’re not suggesting you forgo your usual holiday fare, what if it were possible to make this Thanksgiving even MORE traditional by…
  • Savannah Jean’s BBQ Sauces

    Seth Mellin
    20 Nov 2014 | 5:46 am
    The great thing about BBQ Sauce is like beer the possibilities I believe are endless and are completely up to the creators. Savannah Jean’s BBQ is no exception and they recently were kind enough to send me their “Original Sweet & Savory” and their unique “Chipotle Mango”. Editors Note: We would like to thank the kind folks at Savannah Jean’s BBQ for providing these sauces for review. As always Grilling With Rich never accepts payment for product reviews and our guidelines can be found, here. Savannah Jean’s BBQ started in 2011 when husband and…
  • Recipe: Brazilian-Style Garlic-Cilantro Steak Skewers

    Richard Wachtel
    19 Nov 2014 | 1:51 pm
    We all love kabobs and skewers to make on the grill. There is so many great grilling recipes on the internet so we are going to share with you another great one. We are happy that our friends at McCormick spices have allowed us to re-post their great recipe. Also of Interest: A Must Have for any chef: the instant-read Thermapen thermometer Outdoor and Grilling Trends for 2014 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 Brazilian-Style Garlic-Cilantro Steak Skewers Print…
  • ThermoWorks TempTest 1

    Seth Mellin
    18 Nov 2014 | 4:14 am
    The key to cooking great BBQ is temperature! The key to insuring accurate temperature readings is a great thermometer, and we prefer digital thermometers. If you search our archives you will find a lot of posts about temperature and there is a reason for that. That being said, if there is anything you can rely on its a thermometer by ThermoWorks. They are one of the leading manufactures in the thermometer space and we at Grilling With Rich are huge fans. We rely on our ThermoWorks products to ensure our Que is cooked to the right temperature every time. The latest from the folks at…
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    TheSaltedPig

  • 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,…
  • Moinks on the Loose!

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