Archive for August, 2005
Tailgate barbecue destroys 6 cars
The smoldering coals of a tailgate barbecue ignited a fire that destroyed six vehicles in the parking lot at Qualcomm Stadium during a Charger’s game. The blaze also damaged four other nearby vehicles.
Shortly after kickoff of the exhibition game between the Chargers and the St. Louis Rams, the hot coals of a barbecue left in front of a Ford Mustang ignited six cars parked together in the parking lot. Some cars were reduced to blackened hulks while others had only their front or back ends destroyed. The fire burned away tires, leaving cars sitting on their rims. Shattered glass lined the rows between the burnt vehicles. Fenders were melted away.
Police say whomever left the coals ignored the safe disposal areas set up to preven these types of problems. There are concrete barrels with the words “Hot Coals” emblazoned on them in red around the Qualcomm parking lot. One was located a half-dozen car lengths from the smoldering barbecue.
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The Moonlite Bar-B-Q Inn
Patrick Bosley from the Moonlite Bar-B-Q Inn dropped me a line to tell me that his new cookbook, “Family Favorites From Moonlite“, is now available from Amazon.com.
The Bosley Family has been serving award winning hickory-smoked barbecue, home-style vegetables and Blue Ribbon Desserts for four generations at the Moonlite Bar-B-Q Inn in Owensboro, Kentucky. In a time of fast food and chains, the family owned Moonlite has become renowned for its food; featured in USA Today, the New York Times, Gourmet Magazine, Southern Living, The Travel Channel, The Food Network, and more.
Complied and edited by Patrick Bosley, Moonlite’s cookbook is a collection of family recipes that founded a Kentucky tradition. From Burgoo Soup and Banana Pudding, to Barbecue and Vegetables, This cookbook is full of recipes for just plain good food.
Patrick Bosley is the youngest grandson of Pappy and Catherine Bosley. It was Pappy and Catherine who made the Moonlite Bar-B-Q Inn into a Kentucky Tradition from a 30 seat roadside stand back in 1963, to the 350 seat world famous restaurant before they passed away. Patrick Bosley is the Third Generation to contribute to Moonlite’s success, literally growing up working at the Moonlite, He still works there today with several other family members.
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All about charcoal
Here’s another “everything you wanted to know about charcoal” guide. This one is from the Virtual Weber Bullet, and is quite comprehensive. It covers everything from the origins of charcoal to which brands you should be using.
Ultimately, the author’s choice of charcoal is Kingsford:
I recommend Kingsford to new WSM owners because it’s a very consistent product that is available nationwide, at an affordable price, and it provides a long, consistent burn. Using Kingsford takes one variable out of the barbecue equation, making it easier for folks to duplicate the recipes I publish here on the Web site.
However, the author is also quick to point out that you shouldn’t use Kingsford charcoal just because he says so. They encourage you to use the information in the article, and your own experience and preferences to decide what works best for you.
Personally, I have been using lump charcoal, which is nice, but it burns pretty quickly and it can be harder to create a uniform fire with. I’ve recently started uses Kingsford myself, and have been quite happy with it. Your mileage may vary.
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Recipe: Grilled Peaches with Blackberry Sauce
Here’s a tasty summertime recipe for you. Grilled peaches with blackberry sauce. A lot of grillers haven’t tried grilling fruit, and that’s a real shame. Not only is it easy to do, but it makes a real impression on your guests.
This recipe uses a simple sauce made by boiling blackberries in water, then pressing the reduction through a sieve. Grilling the peaches is easy as well. A splash of lemon juice, and a few minutes on the grill is all it takes.
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Delicious Pig Candy
How can you not want to learn more about a recipe called “Pig Candy”. No, it’s not candy for pigs, it’s candy made from pigs. Or rather bacon. And not so much candy as a sort of smoked and glazed bacon. But I’m not going to be particular. Pork fat + sugar = a winning combination in my book.
This recipe uses a topping made from brown sugar and cayenne pepper. You spoon it all over the bacon, which goes into the smoker for about an hour. You’ll want to flip the bacon over after about an hour and spoon more topping over it. Follow the related link for this article for details.
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OLN’s Iron Chefs of barbecue
I finally got around to watching a couple of episodes of the Outdoor Life Network’s new series “The All-Star BBQ Showdown” which have been beckoning from the Tivo for the past couple of weeks. Maybe I’m just a big barbecue nerd, but I really enjoyed it. It’s basically Iron Chef barbecue without the funny costumes.
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A computerized barbecue for high-tech rednecks
If you think I’m a nerd for blogging about barbecue, you have to check out this excerpt from the ExtremeTech book, Geek House, published by Wiley Publishing.
In this project a couple of hardware hackers hack a barbecue pit with computer sensors and a DC fan in order to automate the 10-16 hours process of cooking a brisket. Rather than hang around the pit all night (hey, they’ve got video games to play) adjusting dampers and stroking the fire, they built a self-regulating ventilation system that maintains perfect cooking temperatures inside the pit. By controlling the fan speed they control the oxygen supply to the fire, and thus the internal temperature of the cooking chamber. All they have to do is add wood!
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Recipe: Atomic Buffalo Turds
I’ve seen several variations of this, uh, creatively named dish, but the one over at the Beer and Barbecue blog is one’s my favorite. Just follow this article’s link to view the details. It’s basically a little appetizer composed of a small piece of sausage and cream cheese stuffed into a jalepeno and wrapped in bacon. I mean what more can you want out of an appetizer.
Starting with your jalepenos, split them and remove the seeds. Spread cream cheese inside the pepper. You can add the atomic-power element of this recipe by mixing in a little cayenne pepper to the cream cheese. Then plop in a Little Smokey, wrap in bacon and secure with a toothpick. Slap them on the grill or the barbecue, shut the lid and cook over indirect heat until the bacon is done, about 20 or 30 minutes.
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It’s Hatch chili time again
It’s that special time of year when the Hatch chilies of New Mexico have their brief few weeks in the sun. If you aren’t familiar with this particular variety of chili, let me explain. “Hatch” chilies are in actuality a variety of the common New Mexico green chili. These particular chilies are harvested in the Mesilla Valley of New Mexico for only a few weeks out of the year. The Mesilla Valley lies in the southern part of the state, running from Las Cruces north about forty miles to the small town of Hatch, from where the chilies get their name.
These chilies are grown nowhere else in the world, and connoisseurs consider this one of the finest. They are large (for chilies), about 6 to 7 inches long, with a distinctively robust and earthy flavor not found in any other chili. There are several varieties, the mild “A-8” and the hotter “Big Jim” are the ones you typically find here in Austin.
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New look, new features
Regular readers will not a new look and feel, as well as a number of new features on the site. I ask your help in reporting any problems you find. I’ve added a couple of new actions below each posting that allow you to email the article to a friend or produce a printer-friendly version without all the sidebars and such. I’ve also set up a
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Chipotle cheeseburger recipe
I really like Tabasco’s new Chipotle sauce, which has a smokey jalepeno flavor. This burger recipe is pretty darn good. You can find more recipes like this at Tabasco’s summer cookout guide, which features such other tempting recipes such as Gringo burgers with spicy onions and Chipotle Barbecued Ribs.
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QVC pushing mail order barbecue ribs
I stumbled across a segment on home shopping channel QVC the other day where the item up for sale was Corky’s BBQ Ribs. They were laying it on pretty thick, and I don’t mean the barbecue sauce. I thought this was pretty unusual fair for a company that normally sells excercise equipment and breadmakers.
They even had Corky’s “chief pitmaster” chef-type guy Robert Moye on the show doing a little demonstration and talking about how good they were. About ten times they showed how the ribs were so tender that you could pull the bone clean out. I have to admit they look pretty good. Of course I also wanted to order the gold watch and the fog-proof shaving mirror.
Pretty expensive however, considering they have to ship them to you Fedex packed in dry ice. You can order them from the QVC website or direct from Corky’s. Kinda hard to tell whos has the better deal, as QVC sells them in 5 packs of 1 lb “riblets” and Corky’s direct sells full racks.
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25% off everything at the Tabasco store
If you are looking to pick up a fresh jug of Tabasco sauce, some hot pepper boxers, or one of those snazzy hot sauce ties, now is the time. The Tabasco Country Store is having a 25% off everything sale Thursday 8/18 and Friday 8/19. Beyond the obvious hot sauce and hot sauce logo merchandise, they have all sorts of hot and spicy foods and snacks. Many of the items are exclusively stold online, including a few specialty flavors of hot sauce.
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Kegerator komparisons
I realize that I’m invoking artistic license by including beer related gadgets on a barbecue blog, but it seems like a reasonable side topic, or side dish as it were.
A new website, Kegerators.net was just launched and is proclaiming themselves the “ultimate kegerator comparsion website”. I didn’t realize that there was other such websites. To be fair though I never realized that there was more than one kind of kegerator.
If you’re looking to outfit your barbecue station with some frosty beverages, are starting your own fraternity, or just love the thrill of comparing kegerators then I guess this is the website for you.
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Grilled chicken thighs
So under appreciated. Skinless, boneless chicken thighs are not only cheap, they taste good and couldn’t be easier to grill. Chicken thighs are of course dark meat, and thus more tender, moist and flavorful.
To grill them, I first give them a healthy dose of salt and pepper, or sometimes a simple chicken rub or seasoned salt. Then in the fridge for half an hour or so. On a medium hot grill cook about 10 minutes per side until done. Keep the lid up, these are pretty thin so you won’t need it. When done the thighs will support their own weight when you grab them with your tongs. If you like, baste with your favorite barbecue sauce for the last few minutes of cooking.
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