Labor day is fast approaching, and that means barbecue time for both amateurs and professionals alike. The 17th annual Best in the West Nugget Rib Cook-off will be help Labor Day weekend in Sparks, NV. $16,500 in cash prizes and some of the world’s best ribs will make their appearance at this seminal event. Last [...]
Saturday, August 6, 2005
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Adventure Alliance in Georgetown, Texas owns and operates what they claim is The Ultimate Smoker and Grill. The grill is the size of a tanker trunk and hauled by a semi. It is 55 feet long and can cook 2000 pounds of barbecue, 200 steaks, or 1000 hot dogs at once. This monster barbecue is [...]
Thursday, August 4, 2005
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Read an interesting profile of Kell Phelps, publisher of the National BBQ News, a monthly tabloid that covers the professional barbecue curcuit. The paper itself has 6,000 subscribers in all 50 states and seven foreign countries. It runs about 40 pages a month. It is published out of Georgia. Read the article
Thursday, August 4, 2005
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Vidalia Onions are a special variety of onion, grown in Georgia. Vidalia Sweet Onions have a distinctly different flavor that is sweeter and milder than other types of onions. This sweetness makes them excellent in salads, and on sandwiches You can also use thick slices of Vidalia Sweet Onions on hamburgers or grilled steaks. When [...]
Thursday, August 4, 2005
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I read a couple of different studies about America’s grilling habits that I thought were pretty interesting. The first fact I learned was that, as I general suspected, most American households own a grill. Depending on the study, somewhere between seventy five and eight five percent of households own a grill, and forty plus percent [...]
Thursday, August 4, 2005
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You may already be aware of the many befits of grilling vegetables, for example my recipe for grilled corn. But have you considered how grilling your tomatoes before making your favorite fresh salsa? Grilling intensifies the flavor of fresh summer vegetables, and tomatoes are no exception. Starting with a big fresh tomato from your own [...]
Thursday, August 4, 2005
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A deliciously different summer time dessert, grilled plums are juicy and sweet. Add a splash of Cointreau or Grand Marnier and you’ve got something really special. Try this recipe as a follow on to your main course.
Thursday, August 4, 2005
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I just read an article that suggests that British barbecuers are, for the most part, living up to the stereotype of bland British food. According to a poll by the, ahem, Well Hung Meat Company, only about 15% of British barbecue strays beyond burgers and sausages. Read the article
Wednesday, August 3, 2005
If you want a great introduction to basic barbecue techniques, you can’t get much better than Prof. Wiviott’s Weber Smokey Mountain Course. This free, online tutorial takes you step by step through the process via five recipes covering chicken, ribs, and pulled pork. You’ll learn everything from how to light the fire to knowing when [...]
Wednesday, August 3, 2005
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Over at BBQ Junkie they have a nice set of instructions for grilling pizza using a premade pizza dough. It sounds delicious and I’m definitely going to try it.
Sunday, August 7, 2005
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