BBQ

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  • HOW HOT ARE THEY?

    MAD MEAT GENIUS
    22 Oct 2014 | 12:00 am
    It was the moment of truth. It was time to try a pickle that had been brined with the deadly ghost pepper. It has only been 72 hours since conception but I could not wait. A glass of milk was poured just in case. The brine had dulled the bright watermelon colors. It smelled of vinegar like a pickle should. The Mexican Gherkin was cut in half and It was popped into my awaiting mouth. It was soft but still had a tooth to it. I anticipated the heat rush to follow. Nada, Zip, Zero, no discernible heat was present. In fact I could not really taste the sweet brine. The Ghost pepper flavor and heat…
  • Recipe for Grilled Biscuits

    » Latest News
    Richard Wachtel
    22 Oct 2014 | 6:13 am
    Have you ever tried to make biscuits on the grill? We haven’t either but this seems like a grilling recipe that we are going to have try right away. Here is a recipe for Grilled Biscuits from Lynx Grills which is perfect for fall and your BBQ and Grilled themed Thanksgiving!   Grilled Biscuits Print recipe Print with main photo Print text only Serves 12 By author Chef Andres Dangond Ingredients 2 Cups All Purpose Flour 1 Tbs Baking Powder 1 Tsp Sugar 1 Tsp Salt 1/2 cup Butter 150ml Milk Vegetable Oil Spray Directions Preheat Lynx grill to low heat or 350 F. (or any grill) In a…
  • Oct 2, Great Barbeque Chicken Wings Recipe

    Barbecue & Grill Blog
    2 Oct 2014 | 11:35 am
    Barbeque chicken wings are a favorite for kids parties or for adults - they’re messy and tasty but quick and easy to prepare and cook on your BBQ grill
  • Back in the Saddle Again

    BBQ Junkie
    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 to much success […]
  • Grilled Peaches For Later

    livefire
    Curt McAdams
    30 Sep 2014 | 4:20 pm
    This has been an odd season. With the cooler weather, produce has been available later than I remember seeing it. I just got some fresh peaches that were great. So I bought some more. Then I realized I couldn’t eat them all. What to do, what to do? The answer was actually quite easy… Can them! Canning fruit is really simple, as a lot of fruit doesn’t need anything to keep if canned properly. The acidity is low enough to keep the fruit safely. But I couldn’t just can plain old peaches, could I? If you’ve been around here much, you know that I can’t!   I…
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    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 to much success […]
  • 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 […]
  • 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 […]
  • 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.
  • How To Butcher a Pig

    BBQ Junkie
    12 Mar 2012 | 9:16 am
    Intriguing video of a master butcher disassembling a pig carcass. What’s more impressive is that it’s a promo for an iPad app.
 
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    livefire

  • Grilled Peaches For Later

    Curt McAdams
    30 Sep 2014 | 4:20 pm
    This has been an odd season. With the cooler weather, produce has been available later than I remember seeing it. I just got some fresh peaches that were great. So I bought some more. Then I realized I couldn’t eat them all. What to do, what to do? The answer was actually quite easy… Can them! Canning fruit is really simple, as a lot of fruit doesn’t need anything to keep if canned properly. The acidity is low enough to keep the fruit safely. But I couldn’t just can plain old peaches, could I? If you’ve been around here much, you know that I can’t!   I…
  • Buffalo Trace Distillery Tour

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

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

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

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

  • Fire Roasted Crab Stuffed Salmon

    cowgirl
    13 Oct 2014 | 10:50 pm
    I make this often at home on the grill and smoker but wanted to see how it worked on the tractor rim while camping. I wanted to cook brussel sprouts too and thought about stringing them onto skewers. Then decided to be lazy and throw them in my popcorn popper instead, with bacon drippings, onions, garlic and seasonings.... I placed them on the fire and gave them a shake every once in
  • Bacon Biscuits n Sausage Gravy on the Fire

    cowgirl
    9 Oct 2014 | 4:43 pm
    Did a ton of cooking on my last trip camping. Guess I thought it might be my last time out before winter hits   I like dutch oven cobbler OK but it's just not one of my favorite things. I guess I am more fond of savory foods instead of desserts.  Thinking along the line of cobbler, I came up with this breakfast. Browned some sausage over the fire... added flour, salt, pepper, a dash of
  • Campside Leek Wrapped Creole Catfish

    cowgirl
    4 Oct 2014 | 9:38 pm
     A few weeks ago while camping at the lake, I caught several catfish and decided to try something different with them instead of frying. (I love fried catfish). I had my Char-Broil Grill 2 Go with me so it seemed like a good time to try it out. I seasoned and wrapped a couple of fresh caught catfish filets in leek leaves, grilled them on low until  the fish was flaky and tender.
  • Good to be home!

    cowgirl
    4 Oct 2014 | 9:10 pm
    Went camping for a week. It was nice to get away for awhile and the fishin' was pretty good. I'm kind of happy to be home though. :) Did quite a bit of campfire cooking, will post pics as soon as I can. Hope everyone had a great week!
  • Chinese BBQ Pork

    cowgirl
    24 Sep 2014 | 8:39 am
    I've made this quite a bit and really love the flavor of the pork. Also this method of grilling the whole pork loin is quick and it will feed several people. I butterfly a pork back loin ... (tenderloins work fine, they can be marinated whole) I scored the meat to soak up all the marinade goodness... made the marinade... make two batches if needed to cover the
 
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    MAD MEAT GENIUS

  • HOW HOT ARE THEY?

    22 Oct 2014 | 12:00 am
    It was the moment of truth. It was time to try a pickle that had been brined with the deadly ghost pepper. It has only been 72 hours since conception but I could not wait. A glass of milk was poured just in case. The brine had dulled the bright watermelon colors. It smelled of vinegar like a pickle should. The Mexican Gherkin was cut in half and It was popped into my awaiting mouth. It was soft but still had a tooth to it. I anticipated the heat rush to follow. Nada, Zip, Zero, no discernible heat was present. In fact I could not really taste the sweet brine. The Ghost pepper flavor and heat…
  • GHOST PICKLES

    19 Oct 2014 | 6:49 am
    We have no bbq contests scheduled until February. We need to occupy our weekends with some food activity. Let’s go to the Ferry Plaza Farmers Market in the ‘City’. We are no strangers to this grand gathering of farmers and food purveyors. It seems that every time we go to this market we discover some new and exciting food item. This trip was no different. We happened upon ‘Mexican Gherkins’. They are basically small cucumbers that look like tiny watermelons.The farmer happily offered us samples of the ‘Mexican Gherkins’. They were crisp, juicy and tasted like a cucumber with a…
  • ITAILIAN RIBS

    17 Oct 2014 | 5:39 am
    We all have busy schedules. Well almost all of us. The process of marinating ribs is not difficult but to have someone else do the work for you is a time saving step. It is also convenient. We will do just that by purchasing some pre-marinated Italian style ribs from Willowglen Meats. We are talking about some meaty, beaty, big, and bouncy beef ribs today. This could not get any easier. You open the package and put your ribs on the grill.We used our mini WSM fueled by charcoal and hickory wood chunks. This would provide an extra flavor component of  all important smoke. We cooked the…
  • JERSEY BARNFIRE

    15 Oct 2014 | 12:00 am
    We have a hot sauce from the East Coast that has all the right moves. It can be used as a marinade, dipping sauce and or a hot sauce. It is fueled by habanero and jalapeno peppers. Take a look if you willRead Review Here
  • SPARTA-Q

    13 Oct 2014 | 6:59 am
    The competitive bbq season has closed another chapter for Ms. Goofy and I. This weekend was our last contest of the year. We traveled to San Jose, California to the University of San Jose Spartan stadium to judge a rib only contest. ‘Sparta- Q’ was a fundraiser for the Women’s softball team. The stars today were 40 bbq competitors lined around the stadium cooking some of their finest pork ribs. They paid an entry fee and were provided five racks of ribs for judging and participant consumption. Our duty was to enjoy and judge these fine smoked meats. We would like to share some images…
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    Slap Yo' Daddy BBQ

  • 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...
  • Slapilicious Smoke and Fried Chicken Wings

    WEB Admin
    29 Sep 2014 | 12:02 am
    Slapilicious Smoke and Fried Chicken Wings   Print Prep time 15 mins Cook time 30 mins Total time 45 mins   I like to snack while waiting for my long-haul meats like brisket and pork butt to cook in my pits. Whenever I see chicken wings on sale, I like to toss some wings in my smoker to make a...
  • My Father, a butcher in Oakland (Part 5), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    29 Sep 2014 | 12:01 am
      Now that my Dad is older, I listen to his stories with more attention than I did in the past. Dates and names seem more important, though I’m not sure why. Luckily, his memory is good, if not better than my own. He also seems more interested in sharing those memories than before. I’m grateful for the sacrifices that...
  • My Father, a butcher in Oakland (Part 4), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    22 Sep 2014 | 8:47 am
    The Schaefer family did well by the meat business and owned a large piece of land in nearby Dublin, CA. It was called Schaefer Ranch and once a year, Otto Sr. and then his son, Butch would invite his friends and family over for a barbecue. Imagine going to a barbecue hosted by butchers? Who wouldn’t attend? I was only...
  • Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese

    WEB Admin
    18 Sep 2014 | 6:50 am
    4.0 from 1 reviews Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese   Print Prep time 15 mins Cook time 45 mins Total time 1 hour   For an extra special treat, here’s an easy beef lover recipe that’s sure to impress, If you’ve never smoked, and then grilled a steak in a charcoal grill...
 
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    BBQ Sauce Reviews | Best Barbecue Sauces, Rubs, Tools

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

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

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

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

  • 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…
  • October 14, 2014 – Official Archive

    greg
    15 Oct 2014 | 4:32 am
    - Todd john from Plowboys joins me to talk about his huge success in the BBQ restaurant sector…now in to his second retail location! - (Not Confirmed) Dave Bouska from Butcher BBQ talks about his brand new product to hit the market “Open Pit Flavored Pork Injection” - Shane Vidovic, one of the owners of “The Proper Pig” joins me to talk about how they got in to the BBQ food truck business and are making a go at it right here in Cleveland, Ohio.  Real Texas style BBQ available in the BBQ capital of the Northcoast!! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru…
  • October 7, 2014 – Official Archive

    greg
    7 Oct 2014 | 8:55 pm
    On the show tonight: Bill Gillespie to recap the win at the American Royal Invite, Stephan Franklin of Simply Marvelous BBQ to recap his win at Dana Point, Ray Lampe to recap his BBQ Hall of Fame induction weekend andSterling Smith of Loot N Booty to talk about his RGC at the American Royal Open Sunday…Yeah…pretty big BBQ show tonight. PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Steven DiFranco Jewelers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets
  • September 30, 2014 – Official Archive

    greg
    30 Sep 2014 | 8:55 pm
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include:  - Jennifer Brand of Brand Solutions Group joins me to talk up the impending American Royal BBQ Competition that takes place this weekend. - Rich Parker from IBQ’n and The BBQ Superstore joins me to recap his big win at the Sam’s Club National finals this past weekend. - “The Legend”…Mike Mills joins me to talk about the American Royal, his friend Pat Burke, and his history in the industry to date.  This segemnt easily has the potential to…
  • September 23, 2014 – Official Archive

    greg
    24 Sep 2014 | 5:51 am
    2 hours worth of BBQ awesome hits the airwaves, internets and TV’s tonight at 9pm EST.  Guests tonight include:  - Reggie Kelly from Kyvan Foods joins me to talk about his unique brand of products and what led him in to the food business after a very successful NFL career with the Atlanta Falcons and Cincinnati Bengals. - Sterling Ball from big Poppa Smokers gets re-loaded after the internet metldown of 2014 happened last week.  - Patrick Paquette from the Basic BBQ Team stis in for the show…we will talk about his journey down to Bentonville for the Sam’s Club Final…
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    divaq.ca

  • NEW Website coming soon~~!!!

    admin
    8 Oct 2014 | 5:02 pm
    Just an update we have a new website coming soon! Lots of new functions an online merchandise store and lots of video content. Can’t wait for it to launch in the upcoming MOnth!
  • Grilled Tomatoes with Parmesan and basil – It is like a little bit of Italy in each bite.

    admin
    17 Jul 2014 | 8:18 am
    I have an abundance of Roma tomatoes from our garden each summer. This is a perfect appetizer for any size gathering. Simple. Easy Delicious and Fresh it makes me happy.
  • How to Spatchcock and cut up a whole chicken.

    admin
    10 Jul 2014 | 7:56 pm
    I buy a lot of whole chickens for my family. I cut them up grill them etc. Whole chicken is much more economical than buying pre-cut pieces.   I learned a lot of cooking tips from my Grandma.  My Grandma never wasted a single thing ever. So even the backbone from spatchcocking would go into the freezer until she had a bag filled and she would make stock. It is a great tip for saving money. Here are my steps and 2 videos on how to cut up a whole chicken first for spatchcock then into 8 pieces :
  • BIG HUGE Awesome news for my American Friends!

    admin
    25 Jun 2014 | 3:58 pm
    BBQ Crawl is coming back to the travel Channel much sooner than originally scheduled. This is so awesome. So many people lamented the fact they could not see it until much later this year. So here it is the new date: Wednesday July 2 at 10pm & 10:30pm EST. That’s right my American Friends get to see 2 back to back all new episodes from Season 2!!   Ill also be live tweeting the show somuch sure you come on over and visit & follow our the twitter account https://twitter.com/DivaQBBQ
  • Grilled Pork Chop & Mango Chutney

    admin
    19 Jun 2014 | 9:09 am
      Who doesn’t love a beautiful grilled pork chop. Check out my post and recipe  on this Month’s Char-Broil Live 
 
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    No Excuses BBQ

  • 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…
  • Time for Lunch

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

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

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

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

  • Steak: Take its Temperature

    Char-Broil
    21 Oct 2014 | 7:12 am
    Whether you like your steak rare, medium or well done, the only way to be sure it’s cooked exactly as you like it is to take its internal temperature. Traditional meat dial thermometers are not the best tool for this job because it takes quite awhile for the thermometer to come up to temperature and give you a reading.  The better tool is a digital probe thermometer. You can purchase a fairly pricy “instant read” thermometer for about $100. You can also go with a less expensive digital probe thermometer for about $20. They’re available at many home goods and outdoor…
  • Take a Steak Break – The Ultimate Steak Sandwich

    Christo
    20 Oct 2014 | 7:06 am
    I think you need to take a steak break. Let’s make the ultimate steak sandwich. Once you add the egg you have taken it to the moon There is no doubt in my mind that everyone knows how to make the BEST steak sandwich, but I am going to tell you how to make the ULTIMATE steak sandwich and it’s not what you think. First off, when you are eating a sandwich you ideally want it to stay together and cooperate with each and every bite. You don’t want to tug at it and you don’t want it to fall apart. A steak sandwich should maintain its regal status in the sandwich world…
  • Livefire Steak Au Poivre

    Curt McAdams
    19 Oct 2014 | 11:06 am
    It’s true that a TRU-Infrared™ grill can be used to cook just about anything, but there’s really nothing that quite tops a grilled steak at the end of the day. It’s great to add just salt and pepper to a steak and grill it, but you can do so much more on a grill. For instance, there’s no reason you can’t add a skillet to the side burner to pan sear a steak, then finish it on the grill. By doing this, you can make a pan sauce while finishing the steak on the grill. A great way to try this out is to make steak au poivre, or pepper steak. Yeah, you’re right:…
  • Ask The Butcher: Steak

    Char-Broil
    16 Oct 2014 | 4:27 pm
    Steak is what’s for dinner when it comes to grilling. The National Cattlemen’s Beef Association estimates nearly three out of four American grillers choose beef most often when they grill. And Food.Com lists “steak recipes” as one of the top 10 online food searches. It’s also one of the hottest topics from you – our readers of Sizzle on The Grill. Thankfully, there are a wide variety of steak cuts to choose from so no matter your budget or your tastes, there is always a steak ready to be grilled. From high to low, we’ve got the lowdown (or highlights)…
  • Six Tips for Cooking the Perfect Steak

    Char-Broil
    15 Oct 2014 | 2:22 pm
    All eyes are on the grill and the grill master when steaks are on your outdoor menu. But before the show begins, master six simple pointers to producing the perfect steak every time. 1. Buy the best steaks you can afford. “Quality wins over quantity,” says All-Star Blogger Curt McAdams.  “I’d rather have a great quality small steak than a poor quality huge steak.” The most tender and flavorful steaks are Prime grade, but you won’t often see them at the grocery store. The next best quality is Choice. Good selections in the Choice grade are filets, rib eyes and…
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    BBQGuam

  • Grilling on Guam.....Santa Maria Style!!!

    Rueben
    2 Oct 2014 | 3:01 pm
    Guam is all about grilling, smoking, you name it and we have cooked it on the grill. But at Guam's Jeff's Pirates Cove, located in the beautiful seaside village of Ipan-Talofofo, they do it on a Santa Maria style double wide bbq pit.Check out this video link on my Youtube channel...https://www.youtube.com/watch?v=zit5ULBWmfE&list=UUXUMBDXAe0pDv7EbM3way8wDid I mention the pit was fabricated by my son-in-law Barry Quinata of Umatac, Guam. He's good!!That's what it's all about!!!Until next time....Don't forget to visit my other blog Guam Firehouse Cook at…
  • Off to Afghanistan so BBQ!!!

    Rueben
    31 Oct 2013 | 11:50 pm
    We love to BBQ on Guam. Especially if there is a special occasion to do so which is just about every weekend. We had a Military Deployment BBQ for my Grandson Jacob and our nephew, Jake. They are part of a contingent of about 600 Guam National Guard personnel that were deploying to Afghanistan. A BBQ was definitely the call of the day!!!Here are a few photos....This event had it all. Food, family and friends, ice cold drinks and did I mention Food????  Hahaha!!! It was definitely a fitting sendoff for our young warriors going to Afghanistan. We pray that they all come back.Hope you…
  • BBQ Judging the Guam Contractors Association 21st Annual Family Day 2013 Picnic and BBQ Contest.

    Rueben
    28 Oct 2013 | 5:57 pm
    Every year the Guam Contrator's Association hosts a big beach gathering for all of it's members. It's held at Ypao Beach Park, in Tumon Bay. It's one humongous BBQ. They also put on a no holds barred mini BBQ competition. This year it was chicken and ribs and you could garnish however you like. I love this type of competition because all the creativity comes out. You'll see what I mean when you check out the photos.For the second year in a row, I was invited to judge the BBQ competition. It was a blast. What I like about it is that it is a small competition so the judging doesn't take long to…
  • Kahlua Shredded Pork Tacos!!

    Rueben
    26 Oct 2013 | 5:16 pm
    Who doesn't like tacos!!!! We love them. They are so easy to make. As a matter of fact a taco is just another way to eat leftovers. So you can make them out of anything you have. Not too complicated all all. One of my favorites though, is the Kahlua shredded pork taco. Here's one way we do it...Here is the shredded boneless pork butt, Kahlua style. Though I prefer to cook my meat in the outside smoker low and slow, it's rainy season on Guam so I cooked this using a crock pot on the high setting for 4 hours. I rubbed the butt roast down on all sides with coarse sea salt and about 2 teaspoons…
  • BBQ'd Sriracha Chicken and Grilled Veggies

    Rueben
    26 Jul 2013 | 7:01 am
    After a long hiatus from this blog, I'm back. I have been very busy with my photography. You can see some of my work on my Megashot site:http://ruebenolivas.megashot.net/photostream. I have also been busy BBQing as usual. Oh and I retired from the Guam Fire Department. I figured after almost 40 years total in Public Safety it was time to pull the plug. It's been awesome to say the least.Lupe and I just returned from a 40 day road trip to the States (we live on Guam of course) and we went from Santa Maria, Calif., my hometown, cross-country and back. We did a little cooking and BBQing…
 
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    Cooking Outdoors

  • Goodbye Playground – Hello Organic Garden

    Gary House
    22 Oct 2014 | 11:48 am
    Evolution of an Organic GardenThe question in your mind, right now, might along the lines of “What has a Playground and Organic Garden have to do with Grilling?”.Absolutely everything!I certainly love my local supermarkets and our summer farmers market, they all have great produce and a fairly strong line-up of organic produce, but the produce is rarely freshly picked. Unless I am at the farmers market, which is still several hours to a day or two fresh, it is most often not fresh but picked just before it’s shipped, ripe or not. Being a natural born grazer, I just love to…
  • Sunday Morning Comics October 19, 2014

    Gary House
    19 Oct 2014 | 4:00 am
    Sunday Morning Comics October 19, 2014 Happy Sunday everyone! (- NOTE: I have no idea why this didn’t publish on Sunday but here it is, better late than never )Well we made it through another week of life, personally I had some highs and lows, but I made it!I know your probably shocked to see me chit chatting with you, but if you don’t mind I would like to do this more often …What I have come to realize is this blog/website, really has been about my adventures in cooking over the last several years, not just posting recipes or videos. Well, more than just cooking,…
  • Dubliner Cheese-Stuffed Chicken Breast

    Gary House
    17 Oct 2014 | 12:10 pm
    Dubliner Cheese-Stuffed Chicken Breast | Kerrygold Cheese RecipeCrispy chicken doesn’t need to be deep-fried!This recipe from my friends over at Kerrygold Cheese is simple, yet delicious with it’s crispy breadcrumb coating and Kerrygold Dubliner Cheese stuffed inside the chicken breast.Easily baked on the grill (yes you can bake on a grill) using the Kettle Pizza accessory and the Weber Kettle Grill.I personally found this to be a very easy recipe to execute on the grill. Total cook time was 45 minutes and prep time taking 20 minutes or so.Best practice here would be to use similar…
  • Sunday Morning Comics October 12, 2014

    Gary House
    12 Oct 2014 | 4:00 am
    Sunday Morning Comics October 12, 2014 The comprehensive Cooking-Outdoors Sunday Morning Comics collection is now available on iTunes for your iBook Library!Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.Jerry King is the author and illustrator of seven nationally published cartoon books.Over 165 Outdoor Cooking and Grilling comics in full color HD format from April 2010 to August 2013.ONLY $2.99!Purchase your eBook on iTunes: http://ow.ly/o8DgWThe post Sunday Morning Comics October 12,…
  • Loaded Stuffed Potatoes Wrapped in Prosciutto

    Gary House
    11 Oct 2014 | 1:18 pm
    Loaded Stuffed Potatoes Wrapped in ProsciuttoHere is another great recipe from my friends over at Klondike Brands – Loaded Stuffed Potatoes Wrapped in Prosciutto, perfect for any Tailgate Party, Backyard Cookout or Holiday Event! Packed with cheesy flavor, mushrooms, green onions, a hint of lemon zest, wrapped in prosciutto and perfect as a snack or side-dish!Visit www.klondikebrands.com/recipes for even more great recipesLoaded Stuffed Potatoes Wrapped in Prosciutto  Author: Klondike Brands PrintLoaded Stuffed Potatoes Wrapped in Prosciutto, perfect for any Tailgate Party,…
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    Dirty Smoke BBQ Blog

  • 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…
  • Eating Out: Wood Ranch BBQ Burnt Ends

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

    Scott
    27 Sep 2014 | 9:49 am
    One of the most popular and easy dutch oven desserts to make is pineapple-upside down cake.  It looks great, tastes delicious, and is super easy to make.  The only difficult thing is figuring out how to flip it over when you get done! To start, get your coals going and your Dutch oven heating up. … Continue reading » Pineapple Upside-Down Cake – An Easy Dutch Oven Dessert is a post from: Outdoor Cooking Magic
  • Cooking Tuscan Kale Bean Sausage Soup from SeasonsAndSuppers.ca

    Scott
    19 Sep 2014 | 9:03 pm
    Thursday was a nice warm day, probably one of the last really warm days that we'll have for awhile, so I decided to leave work early and have a lazy afternoon.  I work a 4-10 schedule, so it also meant an early start to the weekend.  I wanted to cook something outside, since it's been … Continue reading » Cooking Tuscan Kale Bean Sausage Soup from SeasonsAndSuppers.ca is a post from: Outdoor Cooking Magic
 
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    Three Dogs BBQ

  • Fire Roasted Garden Salsa

    19 Oct 2014 | 4:00 am
    It is getting very close to that time of year.  Your garden is at the end, perhaps even been subject to a frost.  Or, your local farmers market is rapidly dwindling in their supplies of fresh tomatoes and veggies.  Time to make one last batch of salsa before you are subject to hothouse tomatoes or salsa from a jar.  We made one last batch with the peppers and tomatoes from the garden.  I always wanted to try a roasted salsa.  So, why not.  Off to the R&D labs we go.My recipe?  Quite simple.  I took our standard recipe, roasted the veggies and…
  • Keystone Classic BBQ State Championship - KCBS Competition

    7 Oct 2014 | 3:30 pm
    I dread writing this post.  Why?  It was the last competition of 2014 for Three Dogs BBQ.  The long six to seven month wait until our next time on the BBQ trail.  But, before we close the book on 2014, lets have a look at Three Dogs BBQ's last road trip of the year.This time, we loaded up the trailer and headed to Harrisburg, PA for the Keystone Classic BBQ State Championship.  This is one of our favorite competitions all year long.  Why?  Farm show food and milkshakes and plenty of horses.The competition is held in conjunction with the states annual…
  • Boneless Beef Short Ribs the Old Fashioned Way

    30 Sep 2014 | 3:59 pm
    As luck would have it, I was shopping for a few things at Costco the other day.  As is the usual MO at Costco, I was drawn in by the meat case.  What's this?  Do I spy a package of beautiful looking beef short ribs winking at me?  Why, yes I do.  The sirens song made me pick up the package and deposit it in my cart.  Damn you Costco!  So, as I wondered through the store, picking up what I needed and a few more impulse buys, I kept intact my streak of not getting out of that terrible place for less than $100 and drove home.  During the drive home I…
  • Mac and Cheese Stuffed Peppers with Bacon and Smoked Onions and Peppers

    26 Sep 2014 | 6:10 am
    Rikk over at Shortsville Smokers makes the best macaroni and cheese on the BBQ potluck circuit.  Period.  I've watched him and Deb make a batch.  Lots of secret ingredients, tons of cheese, and jalapeños as well.  I lost track of the method.  But, he did inspire me to raise my game a notch or two.  A few weekends ago, I played around in the kitchen and whipped up a batch of my homemade mac and cheese.  This is comfort food at its highest level. First, I fried up some bacon.  Once cooked, I drained on paper towel and crumbled. After eating a…
  • KCBS Competition - Oinktoberfest 2014

    23 Sep 2014 | 3:52 pm
    This past weekend, the Three Dogs BBQ traveling road show loaded up the trailer and headed to Clarence, NY for our next to last competition of the year at Oinktoberfest.Uncharacteristic to The Oink, the weather was spectacular for most of the weekend.  No snow or pouring rain.  Only a bit of rain overnight on Saturday with a windy Sunday.  But, nothing we couldn't deal with. The evenings were a little brisk, but nothing a fire wouldn't keep away.So, on Saturday morning, the sun rose, the moon set, and the smoke was rolling. It was time to compete.  Lets review the…
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    Slap Yo' Daddy BBQ

  • 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...
  • Slapilicious Smoke and Fried Chicken Wings

    WEB Admin
    29 Sep 2014 | 12:02 am
    Slapilicious Smoke and Fried Chicken Wings   Print Prep time 15 mins Cook time 30 mins Total time 45 mins   I like to snack while waiting for my long-haul meats like brisket and pork butt to cook in my pits. Whenever I see chicken wings on sale, I like to toss some wings in my smoker to make a...
  • My Father, a butcher in Oakland (Part 5), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    29 Sep 2014 | 12:01 am
      Now that my Dad is older, I listen to his stories with more attention than I did in the past. Dates and names seem more important, though I’m not sure why. Luckily, his memory is good, if not better than my own. He also seems more interested in sharing those memories than before. I’m grateful for the sacrifices that...
  • My Father, a butcher in Oakland (Part 4), by Donna Fong, Butcher’s Daughter BBQ Team

    WEB Admin
    22 Sep 2014 | 8:47 am
    The Schaefer family did well by the meat business and owned a large piece of land in nearby Dublin, CA. It was called Schaefer Ranch and once a year, Otto Sr. and then his son, Butch would invite his friends and family over for a barbecue. Imagine going to a barbecue hosted by butchers? Who wouldn’t attend? I was only...
  • Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese

    WEB Admin
    18 Sep 2014 | 6:50 am
    4.0 from 1 reviews Smoked Filet Mignon Wrapped in Applewoood Bacon with Herbed Butter and Gorgonzola Cheese   Print Prep time 15 mins Cook time 45 mins Total time 1 hour   For an extra special treat, here’s an easy beef lover recipe that’s sure to impress, If you’ve never smoked, and then grilled a steak in a charcoal grill...
 
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    Best Gas Grills

  • How to grill vegetables | The Right Way

    Jason Wiley
    19 Oct 2014 | 11:16 pm
    We’ve talked about how to grill ribs, steaks, chickens, even fish – now let’s talk about how to grill vegetables. When preparing a delicious meal for your family, the greens should always be represented. What better way to prepare your veggies than grilling them? You don’t know what you’re missing if you’ve never tried grilling vegetables. Grilling vegetables is very easy, healthy and fast. It’s really a great way to get your kids to eat their veggies. There’s just something about freshly grilled vegetables that once you start you will never want to stop. Here are some general…
  • How to Grill Fish | The Right Way!

    Jason Wiley
    12 Oct 2014 | 9:06 pm
    Fish is one of the most delicious food you can grill plus it is also one of the healthiest. If you have been grilling for a while or if you are just starting, you know that fishes are a bit challenging to grill properly. Which is why I’m making this how to guide for all of you who want to learn how to grill fish. I love fish, especially grilled fish. Learning how to grill a great steak or chicken is fulfilling but I find being able to grill fish the right way more fulfilling and it also helps me keep my family’s diet healthy. 6 Easy Steps on How to Grill Fish Step 1 – Choose your fillet…
  • How to Grill Chicken | The Right Way!

    Jason Wiley
    5 Oct 2014 | 8:13 pm
    Who doesn’t love chicken? I will always love my steaks but having chicken once in a while is really refreshing. Grilled chicken is one of my personal favorites, and is almost always a sure hit for people of all ages. I especially love the crusty, brown exterior of a perfectly grilled chicken it kind of adds just a bit more of that oomph we’re looking for when grilling. Besides the fact that chickens are delicious, they are also low fat and very easy to grill. If you’d like to learn how to grill chicken properly, I have here some tips to help you out. 5 Easy Steps on How to Grill Chicken…
  • How to Grill a Steak | The Right Way!

    Jason Wiley
    29 Sep 2014 | 1:23 am
    I have always loved my steaks and learning how to grill a steak perfectly takes a lot of practice and patience. If you are new to grilling, don’t get frustrated on your first try. I urge you to keep trying and keep improving; grilling a great steak is an art form and can’t be rushed. If you need a few guidelines to follow in your journey of grilling the perfect steak well here are some tips to get you started. 8 Easy Steps on How to Grill a Steak I found this great video on YouTube that does a great job summarizing steak grilling thanks to allrecipes.com Step 1 – Choosing the right cut…
  • How to Grill Ribs | The Right Way!

    Jason Wiley
    22 Sep 2014 | 1:06 am
    Much like grilling steaks, knowing how to grill ribs is an art form and will take some time to perfect. Its worth it though! I personally like ribs more than steaks, I find it tastier and richer in flavor. There are many  different recipes and different ways to grill  your ribs. I have compiled a short step-by-step instruction on the most basic way to grill your ribs. Use this as a guide and then branch out with different seasonings and sauces to up your rib game 7 Easy Steps on How to Grill Ribs Step 1 – Choosing the Right Kind of Ribs. There are 2 famous kinds of pork ribs – baby back…
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    The BBQ Beat

  • 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…
  • Master Purveyors of Tampa a BBQ Competition Meats Mecca

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

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

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

  • 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…
  • Open Faced Tri Tip Awesomeness

    David
    20 Sep 2014 | 11:09 am
    We hurt ourselves on these.  Sooooo good!  It just wasn’t fair, our poor bellies never stood a chance!This was one of those cooks where everything came together perfectly.  This got started when I found a nice sized Choice grade tri-tip at Costco.  I have become a HUGE fan of dry brining beef so I salted the roast down and let it tenderize overnight.  The next day it was rinsed, dried and dusted with black pepper before bring grilled with indirect heat and a little hickory for about an hour.Once the tri tip hit about 120F I moved it over to direct heat to get a little searing…
  • Bacon Wrapped Stuffed Mushrooms

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

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

  • Recipe for Grilled Biscuits

    Richard Wachtel
    22 Oct 2014 | 6:13 am
    Have you ever tried to make biscuits on the grill? We haven’t either but this seems like a grilling recipe that we are going to have try right away. Here is a recipe for Grilled Biscuits from Lynx Grills which is perfect for fall and your BBQ and Grilled themed Thanksgiving!   Grilled Biscuits Print recipe Print with main photo Print text only Serves 12 By author Chef Andres Dangond Ingredients 2 Cups All Purpose Flour 1 Tbs Baking Powder 1 Tsp Sugar 1 Tsp Salt 1/2 cup Butter 150ml Milk Vegetable Oil Spray Directions Preheat Lynx grill to low heat or 350 F. (or any grill) In a…
  • Food Picture of the Week: Pumpkin

    Richard Wachtel
    18 Oct 2014 | 5:53 am
    A pumpkin is a cultivar of the squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Happy FALL!!! 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 and blogging about his cooking adventures on his website www.GrillingWithRich.com. Richard…
  • Food Science 101: Turkey Meat: White vs. Dark

    Richard Wachtel
    16 Oct 2014 | 8:54 am
    Editors Note: We would like to thank our great friends at Thermoworks for providing another great barbecue and grilling article. Don’t forget to check out our BBQ Thanksgiving Themed Website to make your next Thanksgiving memorable.   Food Science 101: Turkey Meat: White vs. Dark Have you ever stopped to considered why poultry has both white and dark meat, why the two taste different, and why they have to be cooked to different temperatures? Food Scientist Harold McGee says it has everything to do with the different kinds of muscle fibers and the particular kind of work that each is…
  • Grilled Korean and Knob Creek® Rye Whiskey BBQ ‐Style Wings

    Richard Wachtel
    15 Oct 2014 | 6:53 am
    We all love chicken wings! Here is another amazing recipe to really kick up your chicken wings next time you through them on the grill. This is also another great recipe from Knob Creek and Celebrity ChefMichael Symon. Chef Symon’s Knob Creek Rye Whiskey BBQ-style wings are sure to be the latest hit at your tailgate this weekend! This isn’t your average game day grub! Made with a delicious blend of BBQ, Soy Sauce, Ginger and the big, full flavor of Knob Creek Rye Whiskey, Michael’s Grilled Korean and Knob Creek® Rye Whiskey BBQ-Style Wings are a unique tasty twist on…
  • Food Picture of Upclose Smoked Chicken Wings

    Richard Wachtel
    11 Oct 2014 | 6:17 am
      Who doesn’t love chicken wings? I have yet to met a person who doesn’t love the smell, taste and even texture of a perfectly smoked or deep fried chicken wing. They are perfect to eat while you are tailgating, watching any type of sport and they are even perfect for eating at party!   Also of Interest: INFOGRAPHIC: How do you eat your Chicken Wings Smoked Bacon Wrapped Onion Rings w/ Sriracha Mayo Dipping Sauce Follow the Grilling with Rich Team on Twitter: Grilling with Rich  Don’t forget to pick up your next Thermapen and also help support Grilling with Rich…
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