In the article Make your own spice run for summer grilling chef Marc Bouchard gives us a comprehensive look at the importance of the spice rub for grilling and barbecue. As a professional chef, I eagerly buy into all these arguments. I mix and match hickory and mesquite for the best smoke, putter around with [...]
Thursday, July 21, 2005
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If you are seeking a very unique flavored bbq sauce for your next barbeque then you must try bourbon bbq sauce. This is a very unique sauce that only you will know the secret ingredient.
Thursday, July 21, 2005
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Do you know whether oak works with seafood, or if orange wood tastes good with beef? Here’s a quick guide for which woods go best with each type of BBQ meat.
Tuesday, July 19, 2005
Many barbecue and grilling aficionados depend on the humble charcoal briquet as their fuel source when firing up the grill. No propane for many an outdoor chef — only charcoal will do. Everyone seems to have their favorite brand of charcoal they like to buy too — Kingsford, MatchLight, Royal Oak. Are they all the [...]
Tuesday, July 19, 2005
With the days of summer comes great barbeque. There’s nothing better then a properly prepared Memphis Style pork rib!
Tuesday, July 19, 2005
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The folks over at PAM or hosting the Battle of the PAMamazing Grillers contest to push their ubiquitous pressurized oil products. To enter you just submit a short (100 words or less) essay convincing them that you are the grilling stud you know yourself to be. Then, 120 of the “best essays will be selected [...]
Monday, July 18, 2005
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The last thing any grill master wants to do is burn those $25 ribeyes sizzling on the grill. But with a company to entertain and a few beers under the belt, it’s all too easy to lose track of time. Oregon Scientific’s Wireless Barbecue Thermometer might be just the ticket. Set the thermometer probe for [...]
Monday, July 18, 2005
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Here’s an interesting article about the growing popularity of the culinary travel industry, and visiting Steven Raichlen’s Barbecue University in particular. This new vacation trend has tourists visiting some countries just to experience the cuisine. You can either eat your way through a new country, or get a piece of the action — by attending [...]
Monday, July 18, 2005
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Churrasco is the Brazilian form of barbecue made from the picanha — an unadorned sirloin cut of beef. Seasoned simply with garlic and sea salt, the delicious steak is gaining popularity throughout the U.S. Brazilian-style barbecue restaurants have opened in Little Rock, Arkansas, Beverly Hills, California and even in the U.S. barbecue stronghold of Memphis, [...]
Sunday, July 17, 2005
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Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.
Sunday, July 17, 2005
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We all love a great barbecue but just where did it originate? learn about its history and how it came about.
Sunday, July 17, 2005
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There’s a goldmine of grilling tips on this blog posting and another batch on this follow up post. The posts, and their comments, are a pretty good grill school. Here’s the introduction to the thread. I was always pretty competent at making burgers (although I attribute that to my super secret blend of ingredients more [...]
Saturday, July 16, 2005
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The Southern Foodways Alliance is collecting a BBQ Oral History documenting the development of food and culture in the American South, it makes for some interesting reading. You can get involved by conducting your own interview, using the tools available on their site, or by volunteering your labor or resources.
Saturday, July 16, 2005
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Gourmet sauces, rubs and marinades can move your meal from blah to bang! Kick it up a notch at your next barbecue with this advice on some gourmet additions for your meat.
Saturday, July 16, 2005
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Any grilling recipe with booze in it has my vote, so here’s a couple of adult flavored chicken dishes to try: Grilled Chicken in Kentucky Bourbon Barbeque Sauce Gin Chicken Tequila Lime Chicken Bloody Mary Chicken
Thursday, July 21, 2005
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